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Pumpkin Pie Dump Cake is a an easy to make dessert that has a layer of pumpkin pie on the bottom topped with a spiced cake on the top.
I love Thanksgiving. It is probably my favorite food holiday. Every year we get together with my family and have a huge turkey with all the side dishes.
For years I would go up a little early and help to make the side dishes but now that I have my son we don’t really have the time to do that. So I usually just bring the dessert now because I enjoy making it and I’m good at it.
It takes me a few hours to drive to get to Thanksgiving dinner and I usually work a half day on Wednesday so there isn’t a lot of time to make creative desserts for the next day. I look for desserts that are easy to make, easy to transport but really, really good.
Pumpkin is always a favorite at this time of year so I made a Pumpkin Pie Dump Cake. Dump cakes are easy to make because basically you dump everything in a bowl, mix it, pour it into a pan, then bake it.
I have several other easy pumpkin cake recipes if you want a pumpkin cake but this one isn’t quite for you. My Pumpkin Spice Coffee Cake is delicious if you are looking for something for breakfast or with a hot beverage. Pumpkin Crunch Cake is basically a combination of a pumpkin pie with a pumpkin cake and it’s out of this world good. Finally if you don’t have time to watch a cake then this Slow Cooker Sticky Caramel Pumpkin Cake is the way to go.
- pumpkin puree
- evaporated milk
- pumpkin pie spice
- box yellow or white cake mix
So for this dump cake you basically mix up the filling for a pumpkin pie in the bottom of the pan. I use a bowl to mix mine up but honestly you could just mix it in the bottom of your baking dish.
Then you need to sprinkle the filling with the cake mix. Finally, pour the melted butter all over the top. I was concerned that my butter wasn’t covering all of the cake mix but as long as you get 75% of the cake mix or more it will be fine.
Why is it called a dump cake?
It’s called a dump cake because you just dump the ingredients into the pan. You don’t even need a bowl so it’s easy to make AND easy clean up!
Can I use a different flavor cake mix?
You can use a different flavor cake mix if you prefer but make sure it works with the pumpkin. I find that white or yellow cake mix works the best but a spice cake mix would be yummy as well.
How do I store this cake?
This cake must be stored in the refrigerator due to the custard like base of it. I usually put a piece of plastic wrap or foil over the top and refrigerate the cake for up to 3 days.
This cake smelled so good as it was baking in the oven. It smelled like pumpkin pie but you could also smell the sweetness from the cake mix on top.
Once it was out of the oven I wanted to cut into it but like a pumpkin pie it really needs to be refrigerated before eating. So I had to wait several hours before I could actually try this tasty looking dessert.
More Pumpkin Dessert Recipes:
- Pumpkin Chocolate Chip Cupcakes
- Pumpkin Magic Bars
- Pumpkin Whoopie Pies
- Pumpkin Snickerdoodles
- Pumpkin Roll with Apple Butter Filling
I topped my cake with whipped cream but ice cream would be a great choice as well. It was like eating a pumpkin pie with a crunchy spiced cake on top. It was totally delicious.
The cake holds its shape so it’s easy to cut into squares. I took my most recent version into work and it was gobbled up before lunch. I even had people who never try my desserts coming up to me and telling me how good it was!
Little did they all know how easy this one was to make. So if you need an easy to make dessert give this one a try! You can even make it the day before and just refrigerate it until it’s time for dessert.
If you’ve tried my Easy Pumpkin Pie Dump Cake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. pumpkin puree (fresh or canned)
- 12 oz. evaporated milk
- 3 eggs
- 1 c. sugar
- 2 teaspoons pumpkin pie spice
- 1 box white or yellow cake mix
- 1 teaspoon salt
- 1 c. butter, softened
- Preheat oven 350 degrees.
- In a large bowl combine the pumpkin puree, evaporated milk, eggs,
sugar, and pumpkin pie spice. Mix well and pour into a 9 x 13 pan.
- Add the salt to the cake mix and sprinkle it on top of the pumpkin mixture.
- Melt the butter and pour over top of the cake mix.
- Bake for 55 minutes. Remove from oven and cool on a wire rack. Refrigerate for 2-3 hours or until ready to serve.
Recipe adapted from The Country Cook