Pumpkin Pie Dump Cake

Long-time readers will know that, while we love just about any good dessert, we especially love desserts that seem like they required more effort to make than they really did. Whether it’s layer cakes or bars that turn out so impressively, but really were a breeze to throw together, or something mousse-like that has people assuming it took 17 egg whites and 4 hours to make, when really it came together in 30 minutes, these are the desserts that we turn to again and again, knowing we’ll have a winner every time.

All that aside, a dessert’s gotta taste great no matter what, which is what makes this pumpkin pie dump cake a no-brainer for us this time of year. While it’s a dump cake in the fact that you sprinkle your dry cake mix over your wet ingredients and then top it all off with pats of butter, what’s extra special about this pumpkin pie dump cake is that it stays beautifully separated as two distinct layers: pumpkin pie and pecan spice cake. Yum!

Not only do both layers taste amazing, but they blend together to create one amazing flavor that had us hooked from the first bite. With this recipe, you end up with a finished result that’s always packed with flavor and never dry. If you can’t find boxed spice cake mix, that’s fine, just use yellow or vanilla cake mix and add in extra pumpkin pie spice – it’ll still taste amazing, don’t worry.

Why You’ll Love This Recipe

• Effortless Elegance: This dessert looks and tastes like you spent hours in the kitchen, but it’s actually a breeze to make.
• Flavor Harmony: The combination of pumpkin pie and pecan spice cake creates a deliciously satisfying treat.
• No Dryness: The cake remains moist and flavorful every time.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Medium mixing bowl
• Whisk
• Oven

Ingredients

• 1 (15 oz.) can pumpkin purée
• 1 (12 oz.) can evaporated milk
• 3 large eggs
• 1 cup sugar
• 1/2 tablespoon pumpkin pie spice
• 1 (12.25 oz.) package spice cake mix
• 1 cup (2 sticks) unsalted butter
• 1 cup pecans, chopped, optional
• Whipped cream, garnish
• Vanilla ice cream, garnish

Instructions

1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a medium bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth and fully combined.
3. Pour mixture into the greased baking dish.
4. Working in an even layer, sprinkle dry cake mix evenly over the pumpkin mixture.
5. Optional: sprinkle nuts over cake mix.
6. Cut butter into thin pats and top the cake mix with them, covering as much of the surface of the cake as possible.
7. Place in oven and bake for 55-60 minutes, or until almost set in the center.
8. Remove from oven and let cool at least 30 minutes before serving.

Tips for Success

• Ensure even coverage of butter to prevent dry spots.
• Let the cake cool before serving to allow the layers to set properly.

Additional Tips or Variations

• Try adding a handful of chocolate chips for a sweet twist.
• If pecans aren’t your favorite, substitute with walnuts or omit them entirely.

Nutritional Highlights (Per Serving)

• Calories: 350
• Protein: 5g
• Carbohydrates: 40g
• Fat: 20g

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned pumpkin purée? Yes, just make sure it’s well-puréed and drained of excess moisture.

What if I don’t have evaporated milk? You can substitute with half-and-half or regular milk, though the texture may vary slightly.

Conclusion

This Pumpkin Pie Dump Cake is an absolute delight, combining the best of both worlds: the rich flavor of pumpkin pie and the ease of a dump cake. It’s the perfect dessert for any fall gathering, and we can’t wait for you to try it. Give it a whirl and let us know what you think in the comments below. Happy baking!