This Pumpkin Pie Dump Cake is super easy and oh-so-delicious! With layers of pumpkin, cake mix, and spices, it brings fall flavors to your table without the fuss.
It’s perfect for Thanksgiving or any cozy gathering. I love to top it with a dollop of whipped cream—it’s like a big hug for your taste buds! 😊
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show. It’s rich and creamy, giving the cake that classic pumpkin flavor. If you don’t have pumpkin puree, you could use homemade by cooking and blending fresh pumpkin, or try butternut squash puree for a similar taste.
Sweetened Condensed Milk: This adds sweetness and creaminess to the cake. If you’re looking for a dairy-free option, coconut condensed milk works well too. Just remember the flavor will be slightly different, but still delicious!
Spices: Cinnamon, nutmeg, ginger, and cloves create the warm, cozy flavors of fall. Feel free to adjust the spice amounts based on your taste. If you have pumpkin pie spice on hand, you can use it as a one-to-one substitute for all the individual spices.
Cake Mix: A yellow cake mix provides a soft texture. If you want to make it from scratch, combine flour, sugar, baking powder, and a pinch of salt. You can also use chocolate cake mix for a fun twist!
Nuts: Chopped pecans or walnuts add a nice crunch and flavor contrast. If you’re nut-free, simply leave them out, or use seeds like pumpkin or sunflower for added crunch.
How Do I Ensure My Pumpkin Pie Dump Cake Turns Out Perfectly?
Baking this dump cake sounds simple, but there are a few tips to get it just right! Make sure you follow these steps:
- Don’t mix the cake mix with the pumpkin mixture. Just sprinkle it on top; the magic happens in the oven!
- Make sure your butter is evenly poured over the cake mix so it can soak through while baking.
- Check for doneness around 50 minutes. The edges should be golden, and the center should look set. A toothpick should come out clean.
- Let it cool for a bit before serving. This helps the flavors meld and makes it easier to scoop out perfect squares.
These tips will help you create a pumpkin dump cake everyone will love! Enjoy your baking!
How to Make Pumpkin Pie Dump Cake
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 box (15.25 oz) yellow cake mix (not instant pudding type)
- 1 cup chopped pecans or walnuts (optional)
- 1 cup (2 sticks) unsalted butter, melted
- Whipped cream for topping
How Much Time Will You Need?
This delicious Pumpkin Pie Dump Cake takes about 15 minutes to prepare and then needs to bake for about 50-60 minutes. Be sure to let it cool for a bit before serving, so you can enjoy each slice at its best!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
2. Mix the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, nutmeg, ginger, and cloves. Keep mixing until everything is fully combined and smooth.
3. Pour the Pumpkin Mixture:
Carefully pour the pumpkin mixture into the prepared baking dish, spreading it out evenly. This will be the base layer of your dump cake.
4. Add the Cake Mix:
Now sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t mix it in; just spread it out as best as you can. This layering is crucial for that delicious dump cake texture!
5. Add Nuts (Optional):
If you’re using them, sprinkle the chopped pecans or walnuts over the cake mix. This adds a nice crunch to your dessert!
6. Pour on the Butter:
Finally, pour the melted butter evenly over the top. As it bakes, this will seep through the cake mix and create a wonderful texture.
7. Bake:
Place your baking dish in the preheated oven and bake for 50-60 minutes. The top should be golden brown, bubbly, and a toothpick inserted into the center should come out clean.
8. Let Cool and Serve:
Once it’s done baking, let the dump cake cool for a little while. When you’re ready to serve, top each slice with a generous dollop of whipped cream for that extra indulgence!
Enjoy this delightful Pumpkin Pie Dump Cake that captures all the cozy flavors of fall in a fuss-free dessert!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree the pumpkin until smooth. You’ll need about 2 cups of fresh pumpkin puree, which should be cooked and cooled before using in the recipe.
What If I Don’t Have Sweetened Condensed Milk?
If you don’t have sweetened condensed milk, you can substitute it with an equal amount of evaporated milk mixed with 1/2 cup of sugar. This will mimic the sweetness and creaminess needed for the recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual portions in the microwave or oven until heated through. It’s just as delicious the next day!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the pumpkin mixture and layer it with the cake mix and nuts the day before. Just cover it tightly and refrigerate, then pour the melted butter on top just before baking to keep everything fresh.
