When I want an easy dessert for Thanksgiving, this pumpkin pie dump cake brings all the cozy flavor of pumpkin pie with a simple buttery cake topping. It is easy to assemble, serves a crowd, and tastes especially lovely with a spoonful of whipped cream.
Why You’ll Love This Pumpkin Pie Dump Cake
This dessert has a smooth, warmly spiced pumpkin layer beneath a golden cake topping with crisp pecans. There is no crust to roll out, and the layers come together right in the baking dish. Make it ahead for a holiday gathering, then serve it chilled or gently warmed.
Pumpkin Pie Dump Cake Ingredients & Substitutions
- 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (about 15.25 ounces) yellow cake mix
- 1 cup chopped pecans, optional
- 1 cup unsalted butter, melted
Ingredient notes: If you do not have pumpkin pie spice, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Chopped walnuts work in place of pecans, or leave out the nuts for a smooth topping.
Step-by-Step Instructions to Make Pumpkin Pie Dump Cake
1. Prepare the oven and pan
Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
2. Mix the pumpkin layer
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared baking dish.
3. Add the cake topping
Sprinkle the dry cake mix evenly over the pumpkin mixture. Scatter the pecans over the top, if using. Slowly drizzle the melted butter across the surface, covering as much of the cake mix as possible. Do not stir the layers together.
4. Bake and cool
Bake for 50 to 60 minutes, until the top is golden and the pumpkin layer is set around the edges. The center can have a slight wobble. Let the cake cool for at least 2 hours before slicing so the filling has time to settle.
Tips for Success
- Use plain pumpkin puree rather than pumpkin pie filling, which is already sweetened and spiced.
- Spread the cake mix evenly and drizzle butter over all of it to help the topping bake without dry patches.
- Let the cake cool before cutting. The pumpkin layer firms up as it rests.
- For tidy slices, chill the cooled cake for a few hours and use a sharp knife.
Variations of Pumpkin Pie Dump Cake
- Make it nut-free: Simply leave off the pecans.
- Try a different cake mix: Spice cake mix makes the dessert extra warmly spiced, while white cake mix keeps the flavor mellow.
- Add a little crunch: Sprinkle a handful of rolled oats over the cake mix before adding the butter.
- Use a homemade spice blend: Adjust the cinnamon, ginger, and nutmeg to suit your taste.
Serving Suggestions: What to Pair with Pumpkin Pie Dump Cake
Serve each slice with whipped cream or a scoop of vanilla ice cream. For a Thanksgiving dessert table, pair it with apple crisp, pecan bars, or a simple fruit platter. A cup of coffee or spiced tea makes a lovely finish.
Storage & Reheating Instructions
Cover leftovers and refrigerate for up to 4 days. Enjoy chilled, or warm individual portions in the microwave in short intervals until heated through. To reheat a larger portion, cover the baking dish with foil and warm it in a 325°F oven until hot. The topping is at its crispest on the day it is baked.
Memories Made Around the Table
I love how this cake makes a holiday kitchen smell like pumpkin spice without keeping me busy at the counter all afternoon. I set it out after the Thanksgiving meal with a bowl of whipped cream nearby, and everyone can help themselves to a slice. It is the kind of easy dessert that leaves plenty of time to enjoy the people gathered around the table.
FAQs
Can I make pumpkin pie dump cake ahead of time?
Yes. Bake it a day ahead, let it cool, cover, and refrigerate. Serve it chilled or warm portions gently before serving.
How do I know when the cake is done?
The topping should be golden, and the pumpkin layer should look set around the edges. A slight wobble in the center is fine because the filling continues to firm as it cools.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best because the recipe includes its own sugar and spices. Pumpkin pie filling is already sweetened and seasoned, so it can make the finished dessert too sweet or strongly spiced.
Should pumpkin pie dump cake be served warm or cold?
Either works. Chilled slices are neat and easy to serve, while gently warmed portions have a softer filling and pair beautifully with ice cream.
Final Thoughts
This pumpkin pie dump cake is a simple, comforting choice for Thanksgiving dessert ideas, with the familiar flavor of pumpkin pie and an easy golden topping. Make it for a gathering, let it cool, and serve each slice with your favorite topping.
Pumpkin Pie Dump Cake
Equipment
- 1 9-by-13-inch baking dish
- 1 Large bowl
- 1 Whisk
Ingredients
- 1 can pumpkin puree 15 ounces; not pumpkin pie filling
- 1 can evaporated milk 12 ounces
- 3 large eggs
- 0.75 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
- 1 box yellow cake mix about 15.25 ounces
- 1 cup chopped pecans optional
- 1 cup unsalted butter melted
Instructions
- Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Scatter the pecans over the top, if using. Slowly drizzle the melted butter across the surface, covering as much of the cake mix as possible. Do not stir the layers together.
- Bake for 50 to 60 minutes, until the top is golden and the pumpkin layer is set around the edges. The center can have a slight wobble. Let the cake cool for at least 2 hours before slicing so the filling has time to settle.