This Pumpkin Pie Dump Cake is a fun twist on classic pumpkin pie! It’s easy to make with just a few ingredients, including pumpkin, cake mix, and spices. Super cozy and delicious!
I love how simple it is—just mix everything and let the oven do the magic. Plus, the top gets a nice crispy layer that’s perfect with whipped cream. What’s not to love? 😊
Key Ingredients & Substitutions
Pumpkin Puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If you can’t find pumpkin puree, you can use homemade pumpkin by roasting and blending fresh pumpkin.
Granulated Sugar: This adds sweetness to your cake. If you prefer some natural sweetness, consider using brown sugar or coconut sugar instead for a slightly different flavor and moisture.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives that perfect pumpkin flavor. You can use pumpkin pie spice as a substitute; just use about 2-3 teaspoons for the mix.
Evaporated Milk: This makes the cake creamy. You can use coconut milk or a non-dairy milk alternative, but keep in mind that it might slightly change the flavor and texture.
Yellow Cake Mix: While I love a classic yellow cake mix, you can use spice cake mix for a deeper flavor. Gluten-free cake mixes work too if you need a gluten-free option!
How Do You Ensure a Perfectly Baked Cake?
Getting the right bake on your Pumpkin Pie Dump Cake is key to its texture. Since you’re layering cake mix on top of pumpkin, here’s how to bake it just right:
- Preheat the oven well before adding your dish; this ensures an even bake.
- Keep an eye on it towards the end, around 50 minutes. The top should be golden, and a toothpick should come out mostly clean.
- Let it cool for a bit before serving. This allows the layers to set, making it easier to cut and serve.
With these tips, you’ll be amazed at how simple it is to create this delicious, comforting dessert! Enjoy! 🎃
How to Make Pumpkin Pie Dump Cake
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 (15 oz) can evaporated milk
- 1 box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: whipped cream for serving
- Optional: ground cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This Pumpkin Pie Dump Cake takes about 15 minutes to prepare and 50-60 minutes to bake. Including cooling time, you can have this yummy dessert ready in just over an hour! Perfect for surprise guests or cozy fall evenings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your cake cooks evenly. Grease a 9×13-inch baking dish with some butter or cooking spray to prevent sticking.
2. Mix the Pumpkin Mixture:
In a large mixing bowl, add the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, eggs, and evaporated milk. Use a whisk or spatula to mix everything together until it’s smooth and well blended. It should have a nice creamy texture!
3. Pour Into Baking Dish:
Carefully pour the pumpkin mixture into the greased baking dish, spreading it out evenly.
4. Add the Cake Mix:
Now it’s time for the cake mix! Sprinkle it evenly over the pumpkin mixture. Don’t mix or stir; just let it sit on top. This will create a delicious, crumbly topping as it bakes.
5. Drizzle with Butter:
Next, drizzle the melted butter over the top of the cake mix. You want to cover as much as possible to ensure a nice golden crust when it’s done baking.
6. Bake the Cake:
Place the dish in your preheated oven and bake for 50-60 minutes. Keep an eye on it—when the top is golden brown and a toothpick inserted into the center comes out mostly clean, it’s ready! The edges might puff up a bit, and that’s perfectly normal!
7. Cool and Serve:
Once baked, remove it from the oven and let it cool for about 10-15 minutes. This will help it set a little more. Serve it warm, topped with a generous dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice for that extra flavor.
Enjoy your delicious Pumpkin Pie Dump Cake—it’s a warm, comforting treat that’s perfect for fall gatherings or a cozy night in! 🍂🧡
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree your pumpkin until smooth. You’ll need about 2 cups of fresh puree to replace the 15 oz can.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, just warm slices in the microwave or oven until heated through.
Can I Make This Recipe Gluten-Free?
Yes! Simply use a gluten-free yellow cake mix instead of regular cake mix. The rest of the ingredients are naturally gluten-free, making this a great option for those with gluten sensitivities.
What Can I Use Instead of Evaporated Milk?
If you don’t have evaporated milk on hand, you can substitute it with an equal amount of full-fat coconut milk or any non-dairy milk. Just keep in mind that it may slightly change the flavor!
