Pumpkin Pie Dump Cake is a delicious and incredibly simple dessert that combines the flavors of a classic pumpkin pie with the convenience of a dump cake. This dessert features a rich, creamy pumpkin filling that is spiced just right with cinnamon and topped with a buttery, crumbly layer made from boxed spice cake mix. The process couldn’t be easier—simply “dump” the ingredients into a dish, layer them, and bake. With no need for intricate mixing or fuss, it’s a perfect choice for busy home bakers or those new to baking.

This dump cake makes a fantastic alternative to traditional pumpkin pie, especially during the fall season or for holiday gatherings like Thanksgiving. It requires far less effort and time, but delivers the same cozy, comforting pumpkin flavor everyone loves. Plus, it’s versatile and can be served warm or cold, topped with whipped cream or ice cream for an extra indulgent treat.

What is a Dump Cake?

Dump cakes originated as a simple, pantry-friendly dessert idea in the mid-20th century, especially popular for their minimal preparation. Unlike traditional cakes or pies that require mixing, kneading, or careful layering, a dump cake involves pouring canned or boxed ingredients directly into a baking dish, often without any stirring. The name itself reflects the ease—ingredients are simply “dumped” in, making it ideal for beginners or anyone looking for a low-effort dessert.

The main advantage of a dump cake is its convenience and versatility. It can be adapted with different fillings or cake mixes to suit personal tastes, and it typically results in a delightfully moist filling with a crunchy, buttery topping. Pumpkin Pie Dump Cake takes this idea and marries it with the classic flavors of fall, making it a crowd-pleasing favorite at any gathering.

Ingredients and Their Importance

The ingredients in Pumpkin Pie Dump Cake play a vital role in creating its perfect balance of flavor, texture, and ease. Here’s a closer look at why each one is essential:

Pumpkin Puree
Pumpkin puree is the star of this recipe, providing the rich, earthy flavor we associate with fall. It’s important to use 100% pumpkin puree, not pumpkin pie mix, as the latter contains added sugars and spices that can throw off the balance of the recipe. Pure pumpkin allows you to control the sweetness and spice level yourself, creating a more customizable dessert.

Evaporated Milk
Evaporated milk adds creaminess to the pumpkin filling without the heaviness of cream. Its concentrated milk solids give the cake a smooth, velvety texture that complements the pumpkin’s natural richness. This ingredient is key to creating the custard-like consistency in the base layer.

Eggs
Eggs serve as the binding agent, holding the pumpkin filling together as it bakes. They provide structure, ensuring the cake holds its shape once it’s sliced. Eggs also add richness to the filling, enhancing the creamy texture.

Sugar
The sugar in this recipe provides the sweetness needed to balance out the pumpkin’s natural earthiness. Pumpkin on its own is mildly sweet, so sugar enhances its flavor, making it more dessert-like. It also helps in caramelizing the filling slightly as it bakes.

Cinnamon
Cinnamon is the essential spice that brings warmth and depth to the dessert. It enhances the pumpkin flavor and gives the dish a comforting, fall-inspired aroma. Cinnamon is often synonymous with pumpkin desserts, making it a perfect pairing here.

Spice Cake Mix
Using a spice cake mix as the topping gives this dump cake a unique flavor boost. The blend of spices in the mix—like cinnamon, nutmeg, and cloves—perfectly complements the pumpkin, enhancing the overall warmth of the dessert. Plus, the dry cake mix creates a deliciously crunchy top layer that contrasts beautifully with the soft pumpkin filling.

Butter
Melted butter is poured over the dry cake mix, and as the cake bakes, it helps form a golden, crispy topping. The butter adds moisture, ensuring the cake mix bakes evenly while also giving the dessert a rich, indulgent flavor.

Whipped Cream (optional)
Whipped cream is the perfect finishing touch for this dessert, adding a light, creamy element that contrasts with the dense, spiced layers of the cake. It can be flavored with cinnamon or vanilla for added flair, and provides a lovely, cool contrast when served atop a warm slice of pumpkin pie dump cake.

Step-by-Step Instructions for Perfect Pumpkin Pie Dump Cake

Step 1: Preheating and Preparation
Before beginning, preheat your oven to 350°F (175°C). Preheating ensures that the oven reaches the right temperature before the cake goes in, helping the ingredients bake evenly. While the oven heats, prepare a 9×13 baking dish by greasing it thoroughly. You can use cooking spray, butter, or oil to coat the dish, preventing the pumpkin mixture and cake from sticking to the bottom and sides, ensuring easy removal and clean slices.

Step 2: Whisking the Pumpkin Mixture
In a large mixing bowl, combine 1 can (15 oz) of pumpkin puree, 1 can (12 oz) of evaporated milk, 3 eggs, 1 cup of sugar, and 1 teaspoon of cinnamon. Whisk these ingredients together until the mixture is smooth and well combined. The goal is to achieve a lump-free consistency for a creamy filling.

• Pro tip: If you notice lumps, try using a hand mixer or whisking a little more vigorously to break them up. Make sure all ingredients are at room temperature to help them blend more easily.

Step 3: Assembling the Dump Cake
Once the pumpkin mixture is smooth, pour it evenly into your greased baking dish.
Next, take a box of spice cake mix (about 15-16 oz) and sprinkle it evenly over the pumpkin mixture. Try to distribute the cake mix as evenly as possible for a consistent topping once baked.
Then, melt 2 sticks (1 cup) of butter and drizzle it slowly over the entire surface of the dry cake mix. The butter is key to creating a crunchy, golden topping, so make sure it covers most of the surface. However, it’s fine if there are a few dry spots, as the cake will still bake through.

Step 4: Baking the Cake
Place the assembled dish in the preheated oven and set your timer for 55-60 minutes.
As the cake bakes, the pumpkin mixture will firm up and the cake mix will transform into a crispy, golden-brown topping. To check if the cake is done, look for a golden top and firm edges. You can also insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.

Step 5: Cooling and Refrigerating
Once the cake is out of the oven, let it cool on the counter for at least an hour. This cooling period is important to allow the layers to set. Once cooled, cover the dish with plastic wrap or foil and place it in the refrigerator to chill. Chilling not only enhances the flavor but also helps firm up the pumpkin filling for clean slices.

Step 6: Serving and Storing
When you’re ready to serve, slice the cake into squares of your preferred size. This recipe serves about 12-16, depending on portion sizes.
For leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. If you want to reheat it, simply pop a slice in the microwave for a few seconds, or enjoy it cold straight from the fridge.

• Serving tip: Top with whipped cream or vanilla ice cream for an extra indulgent treat!

Tips and Tricks for the Best Pumpkin Pie Dump Cake

Achieving the Perfect Topping Texture
The key to a delicious Pumpkin Pie Dump Cake lies in achieving the perfect topping texture. One of the most important steps is evenly drizzling the melted butter over the cake mix. Uneven butter distribution can leave dry spots, resulting in an inconsistent texture across the cake. To avoid this, drizzle the butter slowly and carefully, ensuring most of the cake mix is moistened. Some dry areas are fine, but aim for an overall even spread.

To ensure the top stays crunchy and golden brown, resist the urge to mix the butter and cake mix together. Instead, let the butter naturally soak through and bake, which will create a crispy, crumbly layer that contrasts perfectly with the soft pumpkin filling underneath. Baking the cake for the full 55-60 minutes at 350°F is essential for the topping to achieve its desired golden color and texture.

Customizing the Recipe
One of the great things about dump cakes is their versatility. You can easily add nuts like pecans or walnuts to the topping for extra crunch and texture. Simply sprinkle the nuts on top of the cake mix before adding the butter.

If you’re not a fan of spice cake, you can substitute the spice cake mix with yellow or butter cake mix. While this will result in a milder flavor, you can add spices like nutmeg, ginger, or allspice to the pumpkin mixture for a spicier twist that mimics the warmth of a spice cake.

Making It Healthier
For a lighter version, you can reduce the sugar in the pumpkin mixture or use a sugar substitute. This helps cut down on calories while still maintaining the sweet, dessert-like flavor.

Another way to lighten the recipe is by substituting part of the butter with applesauce. Replace half of the melted butter with applesauce for a reduced-fat version that still keeps the cake moist.

Common Mistakes and How to Avoid Them

Mistake 1: Overmixing the Pumpkin Mixture
Overmixing the pumpkin mixture is a common issue that can result in a watery or overly runny filling. When combining the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon, it’s important to whisk gently until just combined. Whisking too vigorously can introduce too much air into the mixture, which can cause it to become thin and lose its custard-like consistency. The goal is a smooth, homogenous mixture without overdoing it—this will give you the perfect creamy pumpkin base that sets properly during baking.

Mistake 2: Uneven Butter Distribution
Another common mistake is uneven distribution of the melted butter over the cake mix. When butter isn’t drizzled evenly, some parts of the cake mix may remain dry, leading to an inconsistent texture with dry patches. To avoid this, melt the butter completely and use a spoon or a small measuring cup to drizzle it slowly and evenly across the surface. Start from the edges and work your way inward, ensuring most of the cake mix is moistened. If you have a few small dry areas, that’s fine, but spreading the butter carefully ensures a uniform crust that’s crispy and golden brown.

Mistake 3: Undercooking
Undercooking can result in a dump cake that’s soggy in the middle or lacks the desired crispiness on top. To ensure your cake is fully baked, set the timer for 55-60 minutes and look for visual signs like a golden brown topping and firm edges. You can also insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is done. If the toothpick comes out wet or sticky, bake it for another 5-10 minutes, checking frequently.

Mistake 4: Not Cooling Long Enough
It’s tempting to dig into the cake right out of the oven, but cutting into it too soon can cause the layers to fall apart. Allow the cake to cool on the counter for at least an hour to let the layers set. Refrigerating the cake further helps it firm up, making it easier to slice and giving you the perfect consistency. Cooling also enhances the flavors, making for a more enjoyable dessert.

Nutritional Information

For Pumpkin Pie Dump Cake, the nutritional breakdown depends on the portion size and specific ingredients used. A typical serving size is one slice (approximately 1/12th of the cake). On average, each slice contains about 350-400 calories, depending on the amount of butter and sugar used.

• Calories: 350-400 per slice
• Fats: 20-25 grams (primarily from butter)
• Carbohydrates: 40-45 grams (from sugar, cake mix, and pumpkin)
• Protein: 5-6 grams (from eggs and evaporated milk)

To reduce calories without compromising flavor, you can:

• Reduce the sugar by 1/4 cup or substitute with a low-calorie sweetener like Stevia.
• Use less butter by replacing half of it with unsweetened applesauce, which will still provide moisture without the extra fat.
• Opt for a light whipped cream or skip the topping altogether to cut additional calories.

Serving Suggestions and Pairings

Pumpkin Pie Dump Cake is delicious on its own, but pairing it with the right toppings and sides can take it to the next level. One classic pairing is whipped cream, which can be flavored with a touch of cinnamon or vanilla extract for extra depth. For a more indulgent option, serve with a scoop of vanilla or caramel ice cream, which perfectly complements the warm, spiced flavors of the cake.

For beverages, consider pairing this dessert with a cup of spiced latte or chai tea. Both drinks enhance the cozy, autumnal flavors of the pumpkin and spices in the cake.

To elevate your presentation, sprinkle the cake with toasted pecans for added crunch, or give it a dusting of powdered sugar. For a decadent touch, drizzle some caramel sauce over the top just before serving. These simple garnishes add visual appeal and extra layers of flavor.

Variations of the Pumpkin Pie Dump Cake

Different Toppings
One way to customize your Pumpkin Pie Dump Cake is by adding a unique topping for extra crunch and flavor. Instead of just using cake mix and butter, try sprinkling crushed graham crackers or oatmeal over the cake mix before baking. Both options add texture and enhance the fall flavors. For even more richness, consider adding a homemade streusel topping made of butter, brown sugar, and flour mixed with cinnamon and chopped nuts like pecans or walnuts. These toppings will add a delightful crunch that contrasts with the creamy pumpkin filling.

Making It Gluten-Free
For a gluten-free version of this dessert, simply substitute the regular spice cake mix with a gluten-free cake mix. Many brands offer gluten-free options that bake up just as deliciously. To maintain the texture, ensure the butter is evenly distributed and consider adding a little extra moisture, such as a tablespoon of milk or non-dairy milk, to help the cake mix bind properly. This will ensure a tender, non-crumbly crust.

Pumpkin Pie Dump Cake Bars
For a denser, bar-like texture, make the dump cake in a smaller dish—like an 8×8-inch pan—instead of the standard 9×13. This creates thicker layers, making it easier to cut into bars. The smaller pan size also concentrates the flavors and results in a firmer, more compact dessert. Serve these bars chilled for a fun twist on the traditional slice.

Vegan Version
To make a vegan version of Pumpkin Pie Dump Cake, replace the eggs with flaxseed or chia eggs (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg). Let the mixture sit for a few minutes until it gels. Use plant-based butter in place of dairy butter to maintain the richness of the topping. For the cake mix, check for vegan and dairy-free versions, which are widely available, or make your own spice cake mix using flour and baking powder.

FAQs About Pumpkin Pie Dump Cake

1. Can I use pumpkin pie mix instead of pumpkin puree?
It’s best to use pumpkin puree rather than pumpkin pie mix. Pumpkin puree is 100% pure pumpkin, while pumpkin pie mix contains added sugars and spices. Using puree allows you to control the sweetness and flavor, ensuring the perfect balance in your dump cake.

2. Can I make this dump cake in advance?
Yes, you can make Pumpkin Pie Dump Cake in advance. For the best flavor, bake it the day before and store it in the fridge after it cools. Cover it tightly with plastic wrap or foil. It tastes even better after chilling, as the flavors have more time to meld.

3. Can I freeze pumpkin pie dump cake?
Yes, you can freeze the cake. To do so, wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag. It will last for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in the microwave or oven.

4. Can I substitute the cake mix with a homemade version?
Yes, you can make your own homemade spice cake mix by combining flour, baking powder, cinnamon, nutmeg, ginger, and sugar. This allows for a fresher, customizable flavor. Simply use the same amount of the homemade mix as you would a boxed version.

5. How do I know when my dump cake is fully baked?
To check for doneness, look for a golden brown top and firm edges. You can also insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking, as this can dry out the topping.

Conclusion

Pumpkin Pie Dump Cake is the ultimate easy, crowd-pleasing dessert. With its rich pumpkin filling, spiced topping, and buttery crunch, it combines the best of both worlds: the flavors of a classic pumpkin pie with the convenience of a dump cake. Its simplicity makes it perfect for busy holiday preparations or whenever you need a quick dessert that still impresses. Whether served warm with whipped cream or chilled straight from the fridge, it’s sure to be a hit at any gathering.

This versatile recipe allows for endless customization, from adding nuts for extra crunch to experimenting with different cake mixes or toppings. You can also make it gluten-free or vegan with simple substitutions, making it adaptable for various dietary needs. So, don’t hesitate—try Pumpkin Pie Dump Cake at your next fall or holiday event, and enjoy how easy it is to bake and how loved it will be by your guests!

Print