Name: Pumpkin Pie Dump Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 30 ounces pumpkin puree; 12 ounces evaporated milk; 4 large eggs; 1½ cups granulated sugar; 2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice; 1 box yellow cake mix; 1 cup salted butter; 1 cup chopped walnuts or pecans; Whipped cream, for serving; Vanilla ice cream, for serving

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Pumpkin Pie Dump Cake is the ultimate fall dessert — warm, cozy, and incredibly easy to make. With the creamy texture of classic pumpkin pie and a buttery, crisp cake topping, it’s perfect for holidays, potlucks, or any time you crave a festive sweet treat. A handful of simple ingredients and no fuss — just dump, bake, and enjoy.

Pumpkin Pie Dump Cake

Why You’ll Love This Recipe

Combines pumpkin pie and cake in one easy dessert
No mixer or complicated steps required
Perfect make-ahead dessert for gatherings and holidays
Rich, spiced pumpkin filling with a crunchy nut topping
Delicious served warm or cold
Great for feeding a crowd
Just 10 minutes of hands-on prep
Versatile with optional toppings
Uses pantry staples
Cozy and comforting for the fall season

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

30 ounces pumpkin puree
12 ounces evaporated milk
4 large eggs
1½ cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup salted butter
1 cup chopped walnuts or pecans
Whipped cream, for serving
Vanilla ice cream, for serving

Directions

Preheat oven to 350°F (175°C). Set aside a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth.
Pour the pumpkin mixture evenly into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
Optional: sprinkle a little extra pumpkin pie spice over the cake mix for added flavor.
Melt the butter and drizzle it evenly over the dry cake mix, or slice the butter thinly and place the pieces evenly across the surface.
Sprinkle chopped walnuts or pecans on top.
Bake for 1 hour, or until the top is golden brown and the center is set.
Let cool slightly before serving.
Serve warm with whipped cream or a scoop of vanilla ice cream.

Servings and timing

Servings: 18 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: Approximately 345 kcal per serving

Variations

Spice Blend Swap: Use apple pie spice or a mix of nutmeg and cloves for a different flavor.
Nut-Free: Omit the walnuts or pecans for a nut-free version.
Butter Alternative: Use unsalted butter if preferred, and add a pinch of salt to the filling.
Chocolate Twist: Add mini chocolate chips on top for a sweet surprise.
Gluten-Free Option: Use a gluten-free yellow cake mix.
Maple Flavor: Drizzle with pure maple syrup before serving for extra fall flavor.

Storage/Reheating

Refrigerator: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in the microwave in 30-second intervals or in the oven at 325°F until heated through.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is already sweetened and spiced. Use plain pumpkin puree for best results.

Can I make this dessert ahead of time?

Yes, bake it a day in advance and store in the refrigerator. Reheat before serving, if desired.

Do I need to mix the cake mix into the batter?

No, simply sprinkle the dry mix on top — that’s what creates the buttery crust.

Can I use spice cake mix instead of yellow?

Absolutely. It adds extra seasonal spice and complements the pumpkin flavor.

What type of nuts are best for this recipe?

Walnuts and pecans both work well. Use your favorite or a mix of both.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar in the filling, but the texture may be slightly affected.

Is this dessert better served warm or cold?

It’s delicious both ways. Serve warm for a cozy feel or chilled for a firmer texture.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and has a similar consistency to canned pumpkin.

What’s the best way to cut clean slices?

Let the dessert cool completely to set before slicing. Use a sharp knife and clean between cuts.

What can I serve with it besides whipped cream?

Vanilla ice cream, a drizzle of caramel sauce, or even a sprinkle of cinnamon sugar works wonderfully.

Conclusion

Pumpkin Pie Dump Cake is a no-fuss, crowd-pleasing dessert that captures all the cozy flavors of fall. Whether you’re baking for a holiday or just want a sweet treat to enjoy on a crisp evening, this easy recipe delivers warm spices, creamy pumpkin, and a buttery cake topping with every bite. It’s simple, satisfying, and sure to become a seasonal favorite.

Emma