Pumpkin Pie Dump Cake
Dump Cake. Such an attractive name for a dessert, don’t you think? Nothing makes you want to dig in more than hearing the word “Dump.” Mmm. Mmm. Mmm. Ok, ok, so I’m being sarcastic. But it really isn’t the prettiest name for a really good (and of course, easy!) dessert. And truthfully, it’s not the prettiest dessert either. I’m not exactly selling this recipe to you, am I? But if you follow my blog regularly then I hope you trust me and that I’ll only share recipes that me and my family love. And this one is no exception!
Easy and yummy
The name Dump Cake actually comes from the fact that you are “dumping” almost all the ingredients in a bowl to mix and then you “dump” dry cake mix on top before baking. Dump cakes are easy to make but full of flavor. I feel like I use that word “easy” a lot. But that is a big part of how I cook. I like easy. I like quick. I like things that aren’t a lot of fuss.
But I also really enjoy the process of cooking and baking. And I like when I can still manage to make dinner and dessert. Now that fall is here, I thought it was time to break out an old favorite. Pumpkin Pie Dump Cake. All the flavors and texture of pumpkin pie topped with a sweet and slightly crunchy topping.
Ingredients:1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box spice cake mix
1 cup (2 sticks) butter, melted
Directions:
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. I like to use the kind that has flour in it. It works great.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
Pour this mixture into a baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Now take melted butter and drizzle all over the top.
Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before slicing and serving.
Be sure to refrigerate any leftovers. I like to heat each piece up in the microwave for a few seconds before serving since I enjoy eating it warm.
Dollop each serving with a bit of whipped cream and a candy pumpkin (if you’re feeling festive)!Enjoy!
Pumpkin Pie Dump Cake
Pumpkin Pie Dump Cake gets it's name by dumping the ingredients into the baking dish. It is like pumpkin pie topped with spice cake and it serves up great!
Print Pin RatePrep Time: 40 minutes
Cook Time: 55 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 483kcal
Ingredients
- 1 15 oz can pumpkin puree NOT pumpkin pie mix
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 box spice cake mix
- 1 cup butter, melted 2 sticks
Instructions
- Preheat oven to 350F degrees.
- Spray a 9x13 baking dish with nonstick cooking spray.
- In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined.
- It will be very liquid-y.
- Pour this pumpkin mixture into the baking dish.
- Sprinkle dry cake mix on top of pumpkin mixture.
- Drizzle melted butter over the top.
- Bake for about 55-60 minutes.
- It might still be just a bit jiggly in the middle when done.
- It will continue to set up as it cools.
- Let it cool for at least 30 minutes before slicing and serving.
Video
Notes
Dollop each serving with a bit of whipped cream. Refrigerate any leftovers.
Nutrition
Calories: 483kcal | Carbohydrates: 56g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 488mg | Potassium: 389mg | Fiber: 1g | Sugar: 42g | Vitamin A: 123.3% | Vitamin C: 3.1% | Calcium: 19.2% | Iron: 15.7%
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Anonymous says
September 9, 2016 at 2:08 amWould like an answer to 'can I use pumpkin pie mix' because I could not get regular pumpkin. I was wondering how much sugar to use, etc. Thank you.
Anonymous says
September 9, 2016 at 1:59 pmI was a little baffled by the purée thing too. What you need to buy is a can of pumpkin pie filling without any spices already added to it.
Anonymous says
September 13, 2016 at 9:27 pmjust went in oven cant wait
Anonymous says
September 17, 2016 at 9:51 pmThanks for having an easy to find and print recipe. Most recipes are so difficult to find a printable page for them.
Anonymous says
September 23, 2016 at 11:10 amWow! This was so easy to make and soooooo delicious!!! I added pecans to the recipe and my dinner guest's were raving about it. This recipe is gonna be added to my Thanksgiving dessert menu for sure!
Shirley says
October 2, 2016 at 12:44 pmThis is delicious! I have made it twice. I know I’ll make it again soon. Four other people have requested the recipe! Yummy!
Brandie says
October 2, 2016 at 8:17 pmGlad it was a hit for you.
Kathleen says
October 12, 2016 at 4:56 pmNovice, novice cook here, so I have to ask. The picture of the ingredients shows 2 sticks of unsalted butter but the ingredients just say “butter”. Which is it? Or can you use either? — Thanks. Kathleen
Brandie says
October 13, 2016 at 7:59 amHi Kathleen! That’s a totally valid question! Here is always my answer on what kind of butter to use: use what you usually buy. If you have only salted butter on hand, use that. If you have unsalted butter, use that. I’ve used both and cannot really tell much of a difference at all in this. The salted butter does not have so much salt in it that it will change the flavor of this recipe. I think it actually balances out the flavors, to be honest. I just don’t like folks to have to go out and buy special butter just to make a recipe. But it does need to be real butter, not margarine. 🙂
Carolyn Pearce says
October 12, 2016 at 7:38 pmThis is great! Very easy, better than pumpkin pie. Perfect for Thanksgiving make ahead.????
Brandie says
October 13, 2016 at 7:56 amI totally agree Carolyn! A nice alternative for sure 🙂
Bee Frahm says
October 18, 2016 at 4:39 pmHad this cake today. It was wonderful. I got the recipe and will make it soon
grace says
October 20, 2016 at 7:58 amIs it better to bake this in a glass pan verses a metal one, and is there a difference in baking time and temperature?
can this be frozen, if not about how long will it keep in the before it becomes soggy.
I anxiously await your reply,
LC says
October 29, 2016 at 4:15 pmThis is for sure so quick and easy. I simply added less sugar in the pumpkin mix. It’has been hard to find spice cake mix so I used a yellow mix and added pumpkin pie spices in the cake mix. I also topped with pecans. So quick and easy. Also, for a gluten free option, use gluten free cake mix. Makes a little less so just reduce butter. I kept the same amount of everything else because you can never have enough pumpkin lol!
Kara says
November 20, 2016 at 7:45 amCan you use spiced cake with pudding in the mix?
judy says
November 24, 2016 at 7:38 amCame out really well! Thanks for an easy & quick recipe!
Linda LeCompte says
September 19, 2017 at 11:50 pmI decided to mix all the ingredients and added some raisins and poured the batter in a baking dish and bqked it for 50 minutes. Came out delicious.
Kim says
September 20, 2017 at 10:28 pmIt turned out AMAZING! I will certainly be adding to my fall repertoire!
Amanda Wehling says
December 26, 2017 at 9:16 pmThis is my family favorite dessert. And I got the recipe from my church.and every Thanksgiving and Christmas I make it up. And tried it with pumpkin pie spice and that way is good as well. Had a family reunion the one year I made it up and came home with a few pieces. If you need a sugar free dessert I can make it up both ways. .
Adele Aiken says
September 8, 2018 at 9:32 pmCan this be baked and then frozen?
Jennifer says
November 13, 2018 at 7:53 amHave made this several times and absolutely love it!!! Do you think I could make it in muffin tins for individual servings? Would the bake time change?
Brandie @ The Country Cook says
November 14, 2018 at 7:45 pmYa know, I have never tried it as muffins. You would definitely need to adjust baking time. If you give it a try, I’d love to hear how it turns out for you!
Jo says
November 20, 2018 at 11:38 amDies this have to be refrigerated if made ahead of time?
Lisa says
November 21, 2018 at 3:18 pmyes, it should be refrigerated – anything containing milk, eggs, or cream should be refrigerated
Lisa says
November 21, 2018 at 3:17 pmIt should be refrigerated (anything with milk, eggs, or cream should be refrigerated)
Shirley says
June 2, 2019 at 6:17 pmThis cake is easy peasy even though its not even near the Holiday’s JUNE 2nd 2019 but it looks so good and I had all he ingredients I went ahead. Very good cake will make it again closer to Thanksgiving..
Brandie @ The Country Cook says
June 3, 2019 at 10:59 amShirley – I am the same way! I don’t even care if pumpkin is a “fall” thing. Sometimes you just want what you want – ha! Thank you so much for commenting!