Easy Pumpkin Pie Dump Cake Recipe

This is the kind of dessert that shows up at our kitchen table wearing sweatpants and a messy bun—comforting, a little caramelized on the edges, and somehow both lazy and impressive. It’s a dump cake riff built around canned pumpkin and warm fall spices, finished with crunchy bits and a buttery top. No crust to fuss with, barely any measuring, and everyone thinks you slaved over it. That’s the magic.

My husband calls this “the easiest thing that tastes like fall,” which is a high compliment from a man whose standards are pie-shaped. It’s become our lazy-holiday fallback: he brings the coffee, I bring the pan, and the kids argue over who gets the crunchy edge. One time I forgot to add the spices (don’t ask), and we still ate it with vanilla ice cream and declared it edible—but maybe don’t be me. This recipe is in heavy rotation for weeknight desserts and for when guests pop in and you want an instant “I did something” moment.

Kitchen Talk

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This feels like cheating in the best way. I usually make it in the same dish I used for lasagna last week (don’t judge — the lasagna was great), and if the top gets too browned I toss a sheet of foil over it for the last ten minutes. Once I swapped the boxed cake mix for crushed gingersnaps because I was out of cake mix, and honestly? Delicious, but different—more cookie-like. Another time I stirred the pumpkin and egg mixture right on the stove to warm it a touch before dumping; it made the middle set faster, but it’s unnecessary. The point: this is forgiving. Burn it badly? Serve with a scoop of ice cream and call it rustic.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): You’ll need a box of yellow or spice cake mix — don’t grab chocolate unless you’re making a different vibe on purpose. Plain granulated sugar isn’t usually required beyond the mix.
– Canned Goods: Use 100% canned pumpkin (not pumpkin pie filling) — same texture every time and no weird sweeteners hiding in there.
– Fats & Oils: Unsalted butter is best so you control the salt level; stick with real butter for that deep caramel flavor.
– Spices: Pumpkin pie spice is the easy route; if you buy individual spices, make sure the cinnamon is fresh-smelling.
– Nuts & Seeds: Toasted pecans are my go-to crunchy add-in — buy them shelled and check the “no added oil” ingredient line if you want them pure.

Prep Ahead Ideas

– Mix the pumpkin, eggs, and spices the day before and keep it in a sealed container in the fridge. It actually flavors up overnight.
– Measure and bag the cake mix and any chopped nuts so you can literally dump and go. Use zip-top bags labeled with a marker.
– Melt the butter and keep it in a microwave-safe container; reheat gently before pouring.
– Prepped this way, it’s insane how fast you can get dessert on the table after dinner chaos — stir, pour, bake.

✔Time-Saving Tricks

– Use pre-mixed pumpkin pie spice instead of measuring multiple spices — one less bowl, one less wash.
– If you want the top browner faster, broil for 1–2 minutes at the end (watch closely — it goes from pretty to charred fast).
– No mixer required: stir wet ingredients with a whisk or fork in one bowl.
– Don’t rush the cool-down if you want clean slices; a short rest helps it set.

✔Common Mistakes

– Overbrowning the top: I did this once because I forgot to check the oven; cover loosely with foil and keep the oven door closed.
– Using pumpkin pie filling instead of plain pumpkin: that turned the cake into an accidental candy — way too sweet and oddly textured.
– Skipping the butter distribution: pour it slowly so it soaks through — otherwise the top can be dry in spots.
– Cutting too soon: it’s tempting, but it will be squishy. Let it cool 15–20 minutes for prettier slices.

What to Serve It With

– Vanilla ice cream or a big spoonful of whipped cream — classic and lovely.
– A drizzle of caramel sauce and toasted pecans for extra indulgence.
– Strong coffee or a milk latte to cut the sweetness.
– For a lighter contrast, a simple arugula salad with lemon vinaigrette.

✔Tips & Mistakes

– Use room-temperature eggs so the wet mixture combines smoothly.
– Pour the melted butter slowly to encourage even coverage of the cake mix.
– If you see uncooked batter in the center near the edges, let it bake a little longer rather than increasing heat.
– Want crispier edges? Use a glass dish — it browns faster at the edges.

✔Storage Tips

Leftovers keep well in the fridge covered for up to 4 days. Reheat single servings in the microwave for 20–30 seconds or warm the whole pan at 300°F for 10–15 minutes. Eating it cold for breakfast? No shame — it’s basically pumpkin bread then. You can freeze squares wrapped tightly for up to 3 months; thaw overnight in the fridge and warm gently.

✔Variations and Substitutions

– Nut-free: skip the pecans and stir in chocolate chips or rolled oats for crunch.
– Healthier-ish: swap half the butter for coconut oil and use a lighter cake mix, but texture will change — still tasty.
– Crust swap: crushed gingersnaps or graham crackers in place of cake mix gives a different, more cookie-like top.
– Fresh pumpkin: you can use cooked, pureed fresh pumpkin, but drain excess water well or the filling will be watery.

Frequently Asked Questions

Easy Pumpkin Pie Dump Cake Recipe

This pumpkin pie dump cake layers a silky spiced pumpkin base with buttery cake crumble and toasted pecans. Minimal prep, big cozy fall flavor.

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1 tsp vegetable oil for greasing the pan
• ▢ 15 oz canned pumpkin puree
• ▢ 12 fl oz evaporated milk
• ▢ 0.6 cup beaten eggs about 3 large eggs
• ▢ 0.67 cup granulated sugar
• ▢ 1.75 tsp pumpkin pie spice
• ▢ 0.5 tsp fine salt
• ▢ 1 tsp vanilla extract
• ▢ 15.25 oz yellow cake mix dry mix
• ▢ 0.75 cup unsalted butter, melted
• ▢ 0.75 cup chopped pecans
• ▢ 0.25 cup light brown sugar for topping

Instructions

Preparation Steps

• Heat oven to 350°F. Lightly grease a 9×13-inch baking dish with vegetable oil.
• Whisk pumpkin puree, evaporated milk, beaten eggs, granulated sugar, pumpkin pie spice, salt, and vanilla until smooth.
• Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
• Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
• Drizzle the melted butter evenly across the dry mix, covering as much surface as possible.
• Scatter pecans over the top, then dust with brown sugar for extra crunch.
• Bake until the top is deeply golden and the center is set, 50–55 minutes.
• Cool at least 20 minutes to help it set. Serve warm or at room temperature.

Notes

Swap pecans with walnuts or skip nuts for a nut-free version. Add a caramel drizzle or a dollop of whipped cream before serving. Store leftovers covered in the fridge for up to 4 days; warm slices briefly in the microwave to revive the texture.

This recipe is an original creation inspired by classic Easy Pumpkin Pie Dump Cake Recipe flavors. All ingredient ratios and instructions are independently developed.