5 Ingredient Pumpkin Pie Dump Cake – Fall Easiest Dessert
Simple pumpkin pie dump cake recipe is perfect for Thanksgiving. Get all the tips you need for baking a batch of the most delicious holiday treat.
Picture this: all the warm, spiced flavors of traditional pumpkin pie combined with the effortless charm of a dump cake. This pumpkin pie dump cake delivers creamy, rich satisfaction with minimal effort and maximum flavor.
It’s like autumn decided to throw a party in your oven, and everyone’s invited! This dessert transforms simple pantry ingredients into a show-stopping treat that rivals our popular apple crisp recipe.
What is Pumpkin Pie Dump Cake?
Ever wondered why it’s called a “dump” cake? Well, it’s not because it looks like a disaster (though your kitchen might afterward)! This genius dessert gets its quirky name because you literally dump all the ingredients into one pan. No mixing bowls, no fancy techniques – just dump, bake, and devour.
As they say, the way to a man’s heart is through his stomach, and this cake takes the scenic route through pure laziness! Ready to become the hero of your next family gathering?
Why You’ll Love This Pumpkin Pie Dump Cake
Effortlessly Delicious
This pumpkin pie dump cake captures all the beloved flavors of fall without the fuss of making pie crust or complex fillings. The creamy pumpkin layer melds perfectly with the buttery cake topping, creating a dessert that’s both comforting and impressive.
Budget-Friendly Brilliance
Making this at home costs a fraction of what you’d spend on store-bought pumpkin desserts. With basic ingredients you likely have on hand, you can feed a crowd without breaking the bank. It’s even more economical than our popular chocolate chip cookie bars!
Flavor Paradise
The warm spices of cinnamon, nutmeg, and ginger dance with rich pumpkin and vanilla, while the buttery cake topping adds delightful texture contrast. Each bite delivers the perfect balance of creamy and cakey goodness that will have your family begging for seconds.
Ready to create this autumn masterpiece? Let’s dive into this foolproof recipe that’s about to become your new fall tradition!
How to Make Pumpkin Pie Dump Cake
Quick Overview
This pumpkin pie dump cake is the ultimate lazy baker’s dream come true. Simply layer pumpkin filling, sprinkle dry cake mix, and dot with butter – that’s it! The magic happens in the oven where everything transforms into a golden, bubbly masterpiece with a creamy bottom and crispy top.
Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Bake Time: 60 minutes
- Serves: 12-15 people
Key Ingredients for Pumpkin Pie Dump Cake
For the Pumpkin Layer:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
For the Cake Topping:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Step-by-Step Instructions
Step 1: Prepare Your Oven and Pan Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and ensures easy serving later.
Step 2: Create the Pumpkin Base In a large mixing bowl, whisk together pumpkin puree, evaporated milk, and eggs until completely smooth. Add sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until all spices are evenly distributed and the mixture is silky.
Step 3: Pour and Spread Pour the pumpkin mixture into your prepared baking dish. Use a spatula to spread it evenly across the bottom. The mixture should be smooth and level for even baking.
Step 4: Add the Cake Layer Sprinkle the dry cake mix evenly over the pumpkin layer. Don’t stir or mix – just let it sit on top. This creates the signature “dump” cake effect where layers form naturally during baking.
Step 5: Butter Time Drizzle the melted butter evenly over the cake mix. Try to cover as much of the dry mix as possible. Sprinkle chopped pecans on top if using – they add wonderful crunch and flavor.
Step 6: Bake to Perfection Place in preheated oven and bake for 55-60 minutes, or until the top is golden brown and set. The center should be slightly jiggly but not liquid. A toothpick inserted in the cake layer should come out mostly clean.
Step 7: Cool and Serve Let the dump cake cool for at least 15 minutes before serving. This allows the layers to set properly and makes cutting much easier.
What to Serve Pumpkin Pie Dump Cake With
This versatile dessert pairs beautifully with:
Cold Companions: Vanilla ice cream, whipped cream, or cream cheese frosting for extra richness
Warm Beverages: Hot coffee, spiced cider, or chai tea that complement the autumn spices
Crunchy Additions: Crushed gingersnaps, candied pecans, or a drizzle of caramel sauce
Fresh Elements: A dollop of Greek yogurt or fresh berries for brightness
Top Tips for Perfecting Pumpkin Pie Dump Cake
Choose Quality Ingredients
Use pure pumpkin puree, not pumpkin pie filling. The filling already contains spices and sugar, which will throw off your recipe balance.
Don’t Overmix the Base
Whisk the pumpkin mixture just until smooth. Overmixing can make the texture dense instead of creamy.
Butter Distribution Matters
Try to get butter on as much of the dry cake mix as possible. Unbuttered spots may remain powdery instead of forming that golden crust.
Test for Doneness
The top should be golden and spring back lightly when touched. If it’s browning too quickly, tent with foil for the last 15 minutes.
Ingredient Substitutions
Replace evaporated milk with heavy cream for extra richness, or use coconut milk for dairy-free option. Spice cake mix works wonderfully instead of yellow cake mix for deeper flavor.
Storing and Reheating Tips
Refrigerator Storage: Cover tightly with plastic wrap or store in airtight container for up to 4 days. The flavors actually improve after a day!
Freezing Instructions: Wrap individual portions in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
Reheating Methods:
- Microwave individual portions for 30-45 seconds
- Reheat in 350°F oven for 10-15 minutes until warmed through
- Serve cold – it’s delicious either way!
Make-Ahead Tips: Assemble the dump cake up to 24 hours ahead and refrigerate unbaked. Add 10-15 extra minutes to baking time if baking from cold.
Nutritional Information
| Nutrient | Per Serving (1/12 recipe) |
|---|---|
| Calories | 285 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 65mg |
| Sodium | 245mg |
| Carbohydrates | 48g |
| Fiber | 2g |
| Sugar | 35g |
| Protein | 5g |
| Vitamin A | 184% DV |
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Use 1 3/4 cups fresh pumpkin puree. Roast pumpkin pieces at 400°F until tender, then puree until smooth. Fresh pumpkin may have more water, so drain excess liquid before using.
Why is my dump cake soggy on top?
This usually happens when there’s too much liquid or not enough butter on the cake mix. Make sure to distribute melted butter evenly across all the dry mix for proper browning.
Can I make this gluten-free?
Absolutely! Substitute the regular cake mix with your favorite gluten-free yellow cake mix. The recipe works exactly the same way.
How do I know when it’s fully baked?
The top should be golden brown and spring back when lightly touched. The pumpkin layer should be set but still slightly jiggly in the center – it will continue cooking from residual heat.
Can I double this recipe?
Yes! Use two 9×13 pans or one large roasting pan. Baking time may increase by 10-15 minutes. Check for doneness with the same visual and touch tests.
What’s the best cake mix flavor to use?
Yellow cake mix is classic, but spice cake mix adds extra warmth and flavor. White cake mix works too for a milder taste.
Can I add other mix-ins?
Try mini chocolate chips, dried cranberries, or chopped apples folded into the pumpkin layer. Keep additions to 1/2 cup maximum to maintain proper texture.
Bonus Tips for Ultimate Success
Seasonal Variations: Add a cream cheese layer by mixing 8oz softened cream cheese with 1/4 cup sugar and spreading over pumpkin layer before adding cake mix.
Presentation Ideas: Serve in clear glass bowls to show off the beautiful layers, or cut into squares and dust with cinnamon sugar.
Gift-Giving: This travels beautifully! Bake in disposable aluminum pans for potluck contributions or neighbor gifts.
Kid-Friendly Modifications: Reduce spices by half for sensitive palates, or let kids help by having them “dump” the ingredients – they’ll love the name and process!
This pumpkin pie dump cake proves that sometimes the best desserts come from the simplest methods. With minimal effort and maximum flavor, it’s destined to become your new fall favorite. Happy baking!
