This Pumpkin Pie Dump Cake is like a hug in dessert form! It’s easy to make with layers of pumpkin filling and cake mix that creates a yummy, sweet topping.
You just mix, dump, and bake—it’s that simple! I love serving it warm with a scoop of ice cream on top. You might just want seconds, so be prepared! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! Canned pumpkin puree is super convenient. If you have fresh pumpkin, you can use it, just make sure to cook and mash it first. The flavor is delightful either way!
Sweetened Condensed Milk: This adds sweetness and creaminess. If you’re looking for a dairy-free option, coconut cream works well as a substitute. The coconut flavor can be nice with pumpkin too!
Spices: Cinnamon, nutmeg, and ginger create a warm flavor profile. Feel free to use pie spice mix if you have it. It can simplify your ingredient list with just one shake!
Cake Mix: I prefer yellow cake mix for its great flavor, but a spice cake mix can enhance the flavor even more! For a gluten-free version, use a gluten-free cake mix instead.
Nuts: Chopped pecans or walnuts add a lovely crunch. If you have nut allergies, you can omit them completely or replace them with oats for a different texture.
How Do You Get the Topping to Be Perfectly Crumbly?
The cake topping is key to a great texture. Here’s how to ensure it’s just right:
- Evenly spread the dry cake mix over the pumpkin layer without mixing it in. This allows for delicious layering.
- Be generous with the butter slices; they melt and create that crumbly topping. Don’t skip this step!
- Check early; oven times can vary. Aim for a golden brown color on top for that perfect crisp.
Let the cake cool a bit before serving. This way, the layers set slightly, making it easier to serve. Enjoy!
How to Make Pumpkin Pie Dump Cake
Ingredients You’ll Need:
For the Pumpkin Layer:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
For the Topping:
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) unsalted butter, sliced
For Serving:
- Whipped cream, for serving (optional)
Estimate Your Time:
This delightful Pumpkin Pie Dump Cake will take you about 15 minutes to prep and around 50 to 60 minutes to bake. Just a little patience, and you’ll be rewarded with a cozy dessert that everyone will love!
Let’s Get Cooking!
1. Prepping the Oven and Dish:
First, preheat your oven to 350°F (175°C). Grab your 9×13 inch baking dish and lightly grease it to prevent any sticking later on.
2. Making the Pumpkin Mixture:
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, nutmeg, ginger, and salt. Use a whisk or a spoon to mix everything together until it’s smooth and well combined.
3. Pouring the Pumpkin Mixture:
Now, pour the pumpkin mixture evenly into the greased baking dish. Spread it out nicely so it covers the bottom of the dish evenly.
4. Adding the Cake Mix:
Next, take the dry yellow cake mix and sprinkle it evenly over the pumpkin layer. Don’t mix it in—just spread it out gently on top.
5. Adding Nuts:
Now, sprinkle the chopped pecans or walnuts over the cake mix layer, distributing them evenly for that delightful crunch in every bite.
6. Butter Time!
Slice the butter into thin pieces and carefully place them all over the top of the baking dish. Make sure to spread them out as evenly as possible because they’ll melt and create a delicious, crumbly topping.
7. Baking the Cake:
Pop the baking dish into the preheated oven and let it bake for about 50 to 60 minutes. Keep an eye on it! You want the top to be golden brown, and a toothpick inserted into the center should come out mostly clean.
8. Cooling:
Once it’s done baking, take it out of the oven and let it cool slightly. This will help set the layers a bit!
9. Serving Time:
Finally, when you’re ready to indulge, serve the cake warm with a dollop of whipped cream on top, if you like. Enjoy this comforting and delicious Pumpkin Pie Dump Cake with your family and friends!
Happy baking! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Definitely! If you prefer fresh pumpkin, you can roast and puree it. Just make sure to use a similar amount (about 2 cups of fresh pumpkin) to match the consistency and flavor of canned pumpkin.
What If I Don’t Have Sweetened Condensed Milk?
No problem! You can substitute it with a mixture of evaporated milk and sugar—use 1 cup of evaporated milk plus 1/2 cup of sugar. Mix well before adding it to the pumpkin mixture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave or oven until warmed through.
Can I Make This Recipe Gluten-Free?
Absolutely! Just swap the yellow cake mix for a gluten-free cake mix. This will keep the texture similar while accommodating gluten sensitivities!
