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–+ servings
Pumpkin Pie Dump Cake in baking dish with slice served

Pumpkin Pie Dump Cake

A cozy, crowd-pleasing dessert that combines the creamy, spiced goodness of pumpkin pie with the buttery, golden crumble of a dump cake — all in one pan, no fuss required.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Dessert
Servings 12 slices
Calories 420 kcal

Ingredients
  

  • 30 ounces pumpkin purée not pumpkin pie filling
  • 12 ounces evaporated milk or half-and-half for a lighter flavor
  • 4 large eggs use 3 for a denser texture
  • 1 ½ cups granulated sugar or light brown sugar for deeper flavor
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice or chai spice for a twist
  • 15.25 ounces yellow cake mix dry; spice cake mix also works
  • 1 cup salted butter melted for soft topping, cold and sliced for crunchy topping
  • 1 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (177°C) and grease or spray a 9×13-inch baking dish.
  • In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth.
  • Pour the pumpkin mixture evenly into the prepared baking dish.
  • Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in.
  • Drizzle melted butter evenly over the cake mix, or place thin pats of cold butter on top for a crunchier texture.
  • Scatter chopped walnuts or pecans evenly over the butter layer.
  • Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set.
  • Serve warm with whipped cream, vanilla ice cream, or a sprinkle of extra pumpkin pie spice.

Notes

For a decadent twist, drizzle salted caramel over each slice. To add creaminess, swirl sweetened cream cheese mixture into the pumpkin base before adding cake mix. Store covered at room temperature for up to 24 hours, or refrigerate for 3–4 days. Freeze for up to 2 months, thaw in the fridge, and reheat at 300°F (149°C) for about 10 minutes to restore the topping’s crunch.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 450mgPotassium: 350mgFiber: 4gSugar: 35gVitamin A: 15000IUVitamin C: 4mgCalcium: 150mgIron: 3mg
Keyword easy fall dessert, pumpkin dump cake, pumpkin pie cake, pumpkin pie dump cake, thanksgiving desser
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