This Pumpkin Dump Cake recipe is the perfect solution, if you don’t feel like messing around with pie crust, but still want a fresh baked pumpkin dessert. It is one of my top picks among easy Thanksgiving dessert recipes. The pumpkin cake is almost like an upside down pumpkin pie… so no one will miss pie. You won’t miss the work. This easy fall dessert is pretty much fool proof.
If you are kind of new to cooking or need visual cues, no worries I have you covered with step by step pictures.
Pumpkin Dump Cake
If you aren’t familiar with dump cakes, as the name indicates the ingredients are dumped into a dish and baked. The results seem a bit more like a pie casserole or cobbler, but they are called cakes. There is nothing fussy about these desserts, but the results are amazingly good. While many dump cakes require no mixing at all, this one does require the pumpkin layer to be mixed. Trust me, it is still an easy recipe. You have totally got this.
Seriously, it is so easy and my Caramel Apple Dump Cake is even easier. Make them both at the same time and you will have your Thanksgiving desserts covered just like that.
How to Make Pumpkin Dump Cake
As promised here is the visual walk through of making the pumpkin cake. Printable recipe with measures below.
First preheat your oven to 350 degrees and coat the interior of a three quart baking dish with cooking spray. Yes, it is fine to grease it instead.
Scoop a 15 ounce can of pumpkin puree into a large mixing bowl.
Pour in a can of evaporated milk.
Beat eggs in another smaller bowl, then add them in with the pumpkin and evaporated milk.
Add the pumpkin pie spice, salt and sugar, then mix it up well and pour into your baking dish.
Slowly pour the dry cake mix on top over your pumpkin mixture. Spread it out a little. Don’t worry. It won’t sink.
Note: I used a spice cake mix, but a yellow cake mix would also work well.
Bake for about an hour. Once top is cooked all the way to the middle the bottom pumpkin pie filling layer will also be done.
Allow the pumpkin dump cake to cool to room temperature (or slightly warmer if you prefer), then either serve with whipped cream on top or refrigerate to serve another day.
Pumpkin Dump Cake is a fun and easy alternative to pumpkin pie for Thanksgiving and other fall gatherings. The buttered cake mix and pecan topping makes a delightful crust!
- 15 oz can of pumpkin puree
- 12 oz can of evaporated milk
- 3 eggs
- 3/4 cup sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1 box spice cake mix , or yellow cake mix
- 3/4 cup butter (1 1/2 sticks) , melted
- 1 cup pecans , chopped
Preheat oven to 350 degrees. Coat inside of 3 quart baking dish (9x13 inch) with cooking spray.
Put the pumpkin puree and evaporated milk in a large mixing bowl.
Beat eggs in a small bowl, then pour into the larger bowl.
Add the pumpkin pie spice, sugar and sea salt to bowl. Mix well.
Pour the pumpkin mixture into the prepared baking dish.
Distribute the dry cake mix over the pumpkin filling. Spread out evenly, but don't be fussy about it.
Drizzle melted butter over the cake mix and finally sprinkle the pecans on top.
Bake for approximately 30 minutes. When top cake layer is fully cooked, the bottom pumpkin custard layer will also be cooked.
Allow to cool to room temperature for serving.
Food Safety: This dessert should be treated as you would homemade pumpkin pie. Refrigerate any dump cake that will not be eaten within a few hours (FDA recommends within 2 hours). It will be good refrigerated for 2-4 days.
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