A dump cake is a simple dessert where ingredients are “dumped” into a baking dish without much mixing. The Pumpkin Pie Dump Cake combines the convenience of this method with the warm, spiced flavors of traditional pumpkin pie. It’s a layered dessert, with a pumpkin pie filling on the bottom and a buttery, cake-like topping. This recipe is particularly popular during the fall season and is perfect for Thanksgiving gatherings, offering a no-fuss alternative to a classic pie.
The Popularity of Dump Cakes in Modern Baking
Dump cakes originated in the mid-20th century, becoming popular due to their simplicity and quick preparation. Unlike traditional cakes, dump cakes require no mixing, making them ideal for busy households. The convenience of using boxed cake mixes, which emerged around the same time, further solidified their place in home baking. These cakes gained favor for their versatility, allowing bakers to create various flavor combinations with minimal effort, making them a go-to choice for quick, delicious desserts.
Essential Ingredients
This Pumpkin Pie Dump Cake recipe requires a few simple, store-bought ingredients:
- Pumpkin Puree: Provides the rich, earthy flavor and creamy texture that forms the base of the dessert.
- Spice Cake Mix: Adds warmth with spices like cinnamon and nutmeg, and serves as the cake layer.
- Evaporated Milk: Lightens the pumpkin filling, making it smooth and velvety.
- Eggs: Help bind the filling together, creating a custard-like consistency.
- Butter: Ensures a crispy, golden topping when melted over the cake mix.
Each ingredient plays a key role in balancing flavor and texture, resulting in a deliciously layered dessert.
Tools You’ll Need
For this recipe, you’ll need a few basic kitchen tools:
- 9×13 Baking Dish: Essential for even cooking and ensuring the layers bake properly without being too thick or thin.
- Whisk: To blend the pumpkin filling ingredients smoothly.
- Mixing Bowl: For combining the wet ingredients.
- Oven: To bake the dump cake to a perfect, golden crisp.
The 9×13 baking dish is particularly important, as it helps distribute the heat evenly, ensuring the dessert cooks thoroughly.
Preparing the Pumpkin Pie Base
To prepare the pumpkin pie base, begin by mixing together the pumpkin puree, eggs, sugar, cinnamon, and evaporated milk. Use a whisk to blend these ingredients until smooth, ensuring that no lumps remain. The key to achieving a lump-free batter is to whisk thoroughly and ensure that the eggs and evaporated milk are fully incorporated into the pumpkin mixture. Start by mixing the dry ingredients with the pumpkin puree first, then gradually add the evaporated milk while whisking continuously for a creamy texture.
Assembling the Dump Cake
After preparing the pumpkin pie base, pour it evenly into the baking dish. Next, take the boxed spice cake mix and carefully sprinkle it over the pumpkin mixture. To ensure an even layer, spoon the dry cake mix slowly across the surface, covering the pumpkin base without stirring. This step is crucial to avoid clumps of unmixed cake powder. Be patient and distribute the cake mix as evenly as possible. Finally, drizzle melted butter evenly across the top to help the cake achieve a golden, crispy finish during baking.
Finishing Touches Before Baking
Once the cake mix is evenly spread over the pumpkin base, drizzle melted butter slowly and evenly across the entire surface. Make sure the butter covers as much of the dry cake mix as possible to ensure it bakes evenly. To achieve a golden, crisp top, use cold butter and cut it into thin slices if preferred, placing them over any dry spots. This helps ensure the top browns perfectly during baking, resulting in a deliciously crispy texture.
Baking the Cake
Preheat your oven to 350°F (175°C) and bake the Pumpkin Pie Dump Cake for 50–60 minutes. Keep an eye on the cake towards the end; it’s done when the top is golden brown and a toothpick inserted comes out clean. If the top is browning too quickly, you can tent it with foil to prevent burning. Chilling the cake after baking allows the layers to set, which deepens the flavors and improves the overall texture, making the filling firmer and the topping crispier.
Alternate Ingredients for Unique Flavors
To create different variations of the Pumpkin Pie Dump Cake, try using yellow cake mix for a lighter, sweeter flavor or chocolate cake mix for a richer, more decadent version. For added texture, incorporate chopped nuts like pecans or walnuts for a crunchy topping, sprinkle coconut flakes for a tropical twist, or mix in raisins for extra sweetness. These additions can elevate the cake’s taste and provide interesting contrasts in both texture and flavor.
Dietary Adjustments
To make this Pumpkin Pie Dump Cake gluten-free, simply substitute the regular cake mix with a gluten-free cake mix. For a dairy-free option, replace evaporated milk with coconut milk or almond milk, and use dairy-free butter or margarine. To reduce the sugar content, opt for a sugar-free cake mix and cut back on the sugar in the pumpkin filling, or replace it with a natural sweetener like stevia or monk fruit sweetener for a healthier version.
Serving Suggestions
To enhance the flavors of Pumpkin Pie Dump Cake, serve it warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. These accompaniments add a creamy contrast to the cake’s crispy topping and spiced pumpkin filling. For special occasions, such as Thanksgiving, the dessert pairs well with traditional holiday sides, while for Halloween or casual family gatherings, it’s a simple, crowd-pleasing treat. You can also garnish with extra cinnamon or chopped nuts for added flair.
Time-Saving and Family-Friendly
This Pumpkin Pie Dump Cake is perfect for busy households, as it can be thrown together in just a few minutes by layering store-bought ingredients and baking. Its simple, no-fuss method is ideal for families, allowing kids to help with tasks like sprinkling the cake mix or drizzling butter. During the busy holiday season, such as Thanksgiving or Halloween, this dessert saves time without sacrificing flavor, making it a great choice for stress-free entertaining or casual family dinners.
Versatility for Different Occasions
Pumpkin Pie Dump Cake is perfect for a wide range of fall events, from cozy family dinners to festive potlucks. Its simple preparation makes it ideal for gatherings like Thanksgiving, where you need a quick yet delicious dessert. It also fits well into casual settings such as Halloween parties, or even as a treat for weeknight dinners. The flexibility of the recipe allows it to be easily dressed up or kept simple, making it a versatile choice for any occasion.
Why the Cake May Be Undercooked or Overcooked
Common pitfalls when baking Pumpkin Pie Dump Cake include an undercooked center or an overly browned top. An undercooked center can occur if the cake is removed from the oven too early, while the top browns too quickly when the temperature is too high. To avoid this, check the cake by inserting a toothpick into the center; it should come out clean. If the top is browning too fast, cover it loosely with foil and extend the baking time slightly based on your oven’s performance.
Fixing a Soggy Bottom
To prevent the pumpkin base from becoming too wet, make sure the pumpkin mixture is not overly watery before baking. Avoid overmixing the ingredients, which can trap excess moisture. Baking the cake on the lower rack of the oven ensures even heat distribution, helping the base to set properly. Additionally, allowing the cake to bake until the top is golden brown and slightly firm will ensure that the filling has cooked through without being too wet.
Storing Leftovers
To store leftover Pumpkin Pie Dump Cake, cover it tightly with plastic wrap or transfer it to an airtight container. In the fridge, it stays fresh for up to 3-4 days. For longer storage, you can freeze it. Wrap the cake securely in plastic wrap and foil, and it will keep in the freezer for up to 2-3 months. To reheat, thaw in the fridge overnight and warm individual portions in the oven or microwave, ensuring the topping stays crisp.
Reheating for Best Results
To maintain the cake’s crispy top when reheating, the oven is the best option. Preheat the oven to 350°F (175°C) and heat the cake for about 10-15 minutes until warmed through and the topping becomes crisp again. Avoid using foil directly on the top to prevent steam from softening it. While quicker, reheating in the microwave can soften the topping, so if using this method, reheat in short bursts and only cover loosely to avoid trapping moisture.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin instead of canned, but there are a few differences to keep in mind. Canned pumpkin puree is denser and has a consistent texture, making it easier to use. If using fresh pumpkin, you’ll need to cook, peel, and puree it first. Fresh pumpkin tends to have a higher water content, so it’s important to drain the puree well to avoid a runny filling. The flavor may also be slightly milder compared to canned.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the Pumpkin Pie Dump Cake ahead of time. To do this, mix the pumpkin base and layer it in the baking dish, then cover and refrigerate it. When you’re ready to bake, sprinkle the cake mix and drizzle the butter on top right before putting it in the oven. This prevents the cake mix from becoming soggy. You can store the prepared base in the fridge for up to 24 hours before baking.
How Can I Make This Cake More Moist?
To make Pumpkin Pie Dump Cake more moist, try these solutions:
- Add extra liquid: Incorporate a bit more evaporated milk or even a few tablespoons of heavy cream into the pumpkin mixture.
- Increase butter: Drizzle more melted butter over the cake mix to add moisture to the topping.
- Use a pudding mix: Mix a box of instant vanilla or butterscotch pudding into the pumpkin layer for added moisture and richness.
These additions will help create a more tender, moist texture.
What Are Some Healthier Substitutes for This Recipe?
To make a healthier version of Pumpkin Pie Dump Cake, try these swaps:
- Butter: Replace butter with coconut oil or a lower-fat option like unsweetened applesauce.
- Sugar: Use maple syrup, honey, or a natural sweetener like monk fruit instead of refined sugar.
- Cake Mix: Opt for a gluten-free or whole grain cake mix with fewer additives.
These substitutions can help reduce fat, sugar, and processed ingredients while keeping the cake flavorful.
The Pumpkin Pie Dump Cake is a wonderfully simple and delicious dessert that combines the flavors of pumpkin pie with the ease of a dump cake. By layering a pumpkin base with a boxed cake mix and butter, you can create a dessert that requires minimal effort but delivers rich, spiced flavors and a perfectly crisp topping. It’s a versatile treat perfect for fall gatherings like Thanksgiving or casual family dinners, offering a quick yet satisfying dessert option for any occasion.
If you’re looking for a quick, crowd-pleasing dessert for the fall season, Pumpkin Pie Dump Cake is the perfect choice. Its simple assembly, using just a few store-bought ingredients, delivers rich, pumpkin spice flavors and a crispy cake topping. Whether you’re hosting a family dinner or bringing a dish to a potluck, this recipe will impress without taking much time or effort. It’s an easy way to enjoy the essence of pumpkin pie in a unique and delicious form—perfect for any fall celebration!
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Pumpkin Pie Dump Cake
Description
Pumpkin Pie Dump Cake is a quick and easy dessert that combines the creamy richness of pumpkin pie with the crunchy, buttery topping of a dump cake. Perfect for fall gatherings, this simple recipe uses canned pumpkin, boxed cake mix, and a few pantry staples to create a crowd-pleasing dish in no time. It’s an ideal treat for Thanksgiving or any cozy autumn night.
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 (optional)
Instructions
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Preheat your oven to 350°F and grease a 9×13 baking dish.
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In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar and cinnamon until smooth and well combined.
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Pour the pumpkin mixture into your greased baking dish.
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Evenly sprinkle the dry cake mix over top.
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Slowly drizzle the melted butter over the cake mix.
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Bake for 55-60 minutes.
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Let cool on the counter for at least an hour and then cover and place in the fridge.
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Slice and serve with whipped cream. Enjoy!
Notes
- For extra texture, consider adding chopped pecans or walnuts on top before baking.
- To make it dairy-free, substitute butter with a plant-based alternative and use coconut milk instead of evaporated milk.
- Best served with whipped cream or vanilla ice cream for a perfect balance of flavors.
