Easy Pumpkin Pie Dump Cake

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Dump cakes are one of the easiest and most delicious desserts you can make. This pumpkin pie dump cake is no exception.

With just a few simple ingredients, you can create a delicious fall-themed treat in no time.

Is like pumpkin pie and spice cake had a baby, and this dump cake is that delicious result.

The best part about this dessert is that it can be made in advance and stored in the fridge for up to a week.

This is an easy fall dessert recipe that is perfect for your holiday party or any occasion.

Serve it with a dollop of whipped cream or ice cream and you have a dessert that is sure to please everyone.

So, if you’re looking for an easy and delicious dessert to add to your Thanksgiving spread, look no further than this pumpkin pie dump cake.

A slice of Pumpkin Pie Dump Cake topped with whipped cream.

Pumpkin Dump Cake Ingredients

  • Pumpkin puree: You can use canned pumpkin or make your own pumpkin puree.
  • Cake mix: I used a spice cake mix, but you can use any flavor of cake mix. I find the pice cake mix give it that pumpkin pie flavor depth.
  • Butter: This is used to pour over the top of the cake mix.
  • Evaporated milk: I find that using evaporated milk gives the cake a richer flavor, but you can use regular milk if you prefer.
  • Cinnamon: This is one of my favorite baking spices. Cinnamon is all fall encompasses and adds a warm flavor to the cake.
  • Eggs: You’ll need three eggs for this cake recipe. Best if they are at room temperature.
  • Sugar: You can use granulated sugar or brown sugar.
  • Heavy cream: You can use whipping cream or heavy cream. I prefer to use heavy cream because it gives the cake a richer flavor, but you can use either one.

How To Make Pumpkin Pie Dump Cake

  1. Preheat oven to 350 degrees F. Grease and flour one 9×13 inch baking pan.
  2. In a large bowl, combine the pumpkin puree, evaporated milk, cinnamon, eggs, sugar, and heavy cream. Mix well until all ingredients are combined.
  3. Pour the pumpkin mixture into the prepared pan.
  4. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Pour the melted butter over the top of the cake mix.
  5. Bake for 45 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
  6. Serve with whipped cream.
A slice of Pumpkin Pie Dump Cake topped with whipped cream.

This pumpkin pie dump cake is the perfect fall dessert.

With its simple ingredients and easy-to-follow instructions, you’ll have this cake ready in no time.

And, with its rich and delicious flavor, this cake is sure to be a hit with your family and friends.

This easy dessert is excellent for Thanksgiving!

A slice of Pumpkin Pie Dump Cake topped with whipped cream.

Cake Tips

Don’t have evaporated milk on hand? You can substitute it with whole milk. Just keep in mind that the cake may not be quite as rich.

This recipe can easily be doubled if you need to feed a large crowd. Simply prepare the ingredients as directed, and then bake the cake in two 9×13 inch pans.

Serve with vanilla ice cream for an extra special treat.

How to Store The Cake

This cake can be stored in the fridge for up to a week. Just make sure to cover it tightly so that it doesn’t dry out.

You can also freeze the cake for up to three months.

Thaw the cake overnight in the fridge and then let it come to room temperature before serving.

Pumpkin Pie Dump Cake

A slice of Pumpkin Pie Dump Cake topped with whipped cream.
Yield: 12 servings

Pumpkin Pie Dump Cake

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Dump cakes are one of the easiest and most delicious desserts you can make. This pumpkin pie dump cake is no exception. Is like pumpkin pie and spice cake had a baby, and this dump cake is that delicious result.

Ingredients

  • 1 (15oz) can pumpkin puree (not pumpkin pie mix)
  • 1 (12oz) can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 box spice cake mix
  • 2 sticks butter (melted)
  • Whipped cream for topping

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
  2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, and cinnamon. Pour into the prepared baking dish.
  3. Sprinkle dry cake mix over the top of the pumpkin mixture. Pour melted butter over the cake mix.
  4. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
  5. Serve with whipped cream.

Notes

  • Serve with vanilla ice cream for an extra special treat.
  • Don't have evaporated milk on hand? You can substitute it with whole milk. Just keep in mind that the cake may not be quite as rich.
  • This recipe can easily be doubled if you need to feed a large crowd. Simply prepare the ingredients as directed, and then bake the cake in two 9x13 inch pans.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 393Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 88mgSodium 461mgCarbohydrates 55gFiber 1gSugar 37gProtein 4g

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