![- 1 (15 oz) can pumpkin puree - 1 (12 oz) can evaporated milk - 3 large eggs - 1 cup granulated sugar - 1 box (15.25 oz) yellow cake mix - 1/2 cup unsalted butter, melted - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup chopped pecans - Whipped cream for serving The main ingredients create a rich and creamy base. Pumpkin puree gives it that classic flavor. Evaporated milk adds creaminess, while eggs bind everything together. The sugar sweetens the mix. The yellow cake mix forms a lovely topping. The melted butter helps it brown nicely. Spices bring warmth to the dish. Vanilla extract adds depth. Ground cinnamon gives it that cozy taste. Nutmeg and ginger add a warm kick. Salt balances the sweetness. Optional ingredients can elevate your dump cake. Chopped pecans add crunch and flavor. Whipped cream is a perfect topping for serving. You can find the full recipe [here]. This Pumpkin Pie Dump Cake is simple yet full of flavor. - Preheat the oven to 350°F (175°C). - Lightly grease a 9x13 inch baking dish with cooking spray or butter. - In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, ginger, and salt. - Blend until smooth and creamy. - Pour the pumpkin mixture evenly into the prepared baking dish. - Sprinkle the dry cake mix over the pumpkin layer without stirring. - Drizzle the melted butter on top and add chopped pecans if you like. - Place the baking dish in the oven and bake for 50-60 minutes. - Check for doneness by inserting a toothpick in the center; it should come out clean. - Allow the cake to cool for 10-15 minutes before serving. - For a special touch, top with whipped cream and a sprinkle of cinnamon. For the full recipe, check out the detailed instructions above. Enjoy your delicious Pumpkin Pie Dump Cake! To make the best pumpkin pie dump cake, start with pure pumpkin puree. This is key. Avoid using pumpkin pie filling, as it has added sugars and spices. Pure pumpkin gives you full control over flavor. When you layer the cake mix, do not stir. This is very important! If you stir, the mix will not form a nice topping. Let the cake mix sit on top. It will create a lovely texture while baking. This cake is best served warm. A generous dollop of whipped cream takes it to the next level. The cream adds richness and a nice contrast to the pumpkin flavor. For a festive touch, add a sprinkle of cinnamon on top. It’s simple, but it makes your dessert look special. You can also add some chopped pecans for a crunchy twist. Enjoy your delicious treat! {{image_4}} You can easily make a gluten-free version of this cake. Start with a gluten-free cake mix. There are many brands available in stores. Check labels for safe options. You may need to adjust your other ingredients. Use gluten-free flour in place of regular flour if needed. This keeps your cake tasty and safe for all. Want to add some chocolate flavor? You can mix cocoa powder into the pumpkin layer. Or, use chocolate cake mix instead of yellow cake mix. This gives a rich, sweet twist. Pair it with chocolate chips or a hint of espresso. These flavors work great together and add depth. If you want a nut-free cake, skip the pecans. Instead, add a sprinkle of sunflower seeds or pumpkin seeds for crunch. You can also enhance flavors with a bit of toasted coconut. This keeps your cake tasty and safe for those with nut allergies. Enjoy all the flavors without worry. For the full recipe, check back to the main section. To keep your Pumpkin Pie Dump Cake fresh, store it in the fridge. Place the cake in an airtight container or cover it tightly with plastic wrap. The cake stays good for about 3 to 4 days. After that, it may dry out or lose its flavor. You can freeze Pumpkin Pie Dump Cake for longer storage. First, let the cake cool completely. Then, cut it into pieces and wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag or container. This way, the cake can last up to 3 months in the freezer. When you want to enjoy it again, take out a slice and let it thaw in the fridge overnight. To reheat, place the slice in the microwave for about 30 seconds or until warm. This will bring back its yummy taste, making it just as delightful as when you first baked it. Pumpkin Pie Dump Cake lasts about 4 to 5 days in the fridge. Keep it in an airtight container to keep it fresh. If you want to enjoy it longer, consider freezing it. It can last up to 2 months in the freezer. Just make sure to wrap it well to avoid freezer burn. Yes, you can make this recipe ahead of time. Prepare the pumpkin mixture and layer it in the baking dish. Cover it and store it in the fridge for up to 24 hours before baking. When ready, add the cake mix and butter, then bake. This makes it easy to serve at gatherings or special occasions. Dump cakes are easier and quicker to make than traditional cakes. You simply "dump" the ingredients into a dish. There’s no mixing, which saves time and effort. Traditional cakes require more steps, like creaming butter and sugar. Dump cakes also have a unique texture, with a soft base and a crumbly topping. This makes them a comforting dessert that many love. This blog post detailed how to make a tasty Pumpkin Pie Dump Cake. We covered the ingredients needed, like pumpkin puree and yellow cake mix, and shared step-by-step instructions. I also included helpful tips for the best results and tasty variations, like a gluten-free option. In closing, this dessert is simple and fun to make. It’s perfect for any gathering. I hope you enjoy baking and sharing it with friends and family. Happy baking!](https://mealinmoments.com/wp-content/uploads/2025/05/3d49e186-27d3-4ea6-b263-483fe43c1da7-768x768.webp)
If you’re craving a simple and tasty dessert, you’ll love this Pumpkin Pie Dump Cake. It combines warm pumpkin spice flavors with a cake-like topping. Best of all, it’s easy to make! Just a few ingredients and minimal effort give you a crowd-pleasing treat that’s perfect for any occasion. Get ready to impress your guests or enjoy a cozy night in with this delicious recipe. Let’s dive into how to make it!
Ingredients
Main Ingredients for Pumpkin Pie Dump Cake
– 1 (15 oz) can pumpkin puree
– 1 (12 oz) can evaporated milk
– 3 large eggs
– 1 cup granulated sugar
– 1 box (15.25 oz) yellow cake mix
– 1/2 cup unsalted butter, melted
Spices and Flavorings
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
Optional Ingredients
– 1 cup chopped pecans
– Whipped cream for serving
The main ingredients create a rich and creamy base. Pumpkin puree gives it that classic flavor. Evaporated milk adds creaminess, while eggs bind everything together. The sugar sweetens the mix. The yellow cake mix forms a lovely topping. The melted butter helps it brown nicely.
Spices bring warmth to the dish. Vanilla extract adds depth. Ground cinnamon gives it that cozy taste. Nutmeg and ginger add a warm kick. Salt balances the sweetness.
Optional ingredients can elevate your dump cake. Chopped pecans add crunch and flavor. Whipped cream is a perfect topping for serving. You can find the full recipe [here].
This Pumpkin Pie Dump Cake is simple yet full of flavor.
Step-by-Step Instructions
Prepping the Oven and Baking Dish
– Preheat the oven to 350°F (175°C).
– Lightly grease a 9×13 inch baking dish with cooking spray or butter.
Mixing the Pumpkin Base
– In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, ginger, and salt.
– Blend until smooth and creamy.
Assembling the Dump Cake
– Pour the pumpkin mixture evenly into the prepared baking dish.
– Sprinkle the dry cake mix over the pumpkin layer without stirring.
– Drizzle the melted butter on top and add chopped pecans if you like.
Baking the Cake
– Place the baking dish in the oven and bake for 50-60 minutes.
– Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling and Serving
– Allow the cake to cool for 10-15 minutes before serving.
– For a special touch, top with whipped cream and a sprinkle of cinnamon.
For the full recipe, check out the detailed instructions above. Enjoy your delicious Pumpkin Pie Dump Cake!
Tips & Tricks
Making the Perfect Pumpkin Pie Dump Cake
To make the best pumpkin pie dump cake, start with pure pumpkin puree. This is key. Avoid using pumpkin pie filling, as it has added sugars and spices. Pure pumpkin gives you full control over flavor.
When you layer the cake mix, do not stir. This is very important! If you stir, the mix will not form a nice topping. Let the cake mix sit on top. It will create a lovely texture while baking.
Serving Suggestions
This cake is best served warm. A generous dollop of whipped cream takes it to the next level. The cream adds richness and a nice contrast to the pumpkin flavor.
For a festive touch, add a sprinkle of cinnamon on top. It’s simple, but it makes your dessert look special. You can also add some chopped pecans for a crunchy twist. Enjoy your delicious treat!
Variations
Gluten-Free Option
You can easily make a gluten-free version of this cake. Start with a gluten-free cake mix. There are many brands available in stores. Check labels for safe options. You may need to adjust your other ingredients. Use gluten-free flour in place of regular flour if needed. This keeps your cake tasty and safe for all.
Chocolate Pumpkin Version
Want to add some chocolate flavor? You can mix cocoa powder into the pumpkin layer. Or, use chocolate cake mix instead of yellow cake mix. This gives a rich, sweet twist. Pair it with chocolate chips or a hint of espresso. These flavors work great together and add depth.
Nut-Free Variation
If you want a nut-free cake, skip the pecans. Instead, add a sprinkle of sunflower seeds or pumpkin seeds for crunch. You can also enhance flavors with a bit of toasted coconut. This keeps your cake tasty and safe for those with nut allergies. Enjoy all the flavors without worry.
For the full recipe, check back to the main section.
Storage Info
Storing Leftovers
To keep your Pumpkin Pie Dump Cake fresh, store it in the fridge. Place the cake in an airtight container or cover it tightly with plastic wrap. The cake stays good for about 3 to 4 days. After that, it may dry out or lose its flavor.
Freezing Instructions
You can freeze Pumpkin Pie Dump Cake for longer storage. First, let the cake cool completely. Then, cut it into pieces and wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag or container. This way, the cake can last up to 3 months in the freezer.
When you want to enjoy it again, take out a slice and let it thaw in the fridge overnight. To reheat, place the slice in the microwave for about 30 seconds or until warm. This will bring back its yummy taste, making it just as delightful as when you first baked it.
FAQs
How long does Pumpkin Pie Dump Cake last?
Pumpkin Pie Dump Cake lasts about 4 to 5 days in the fridge. Keep it in an airtight container to keep it fresh. If you want to enjoy it longer, consider freezing it. It can last up to 2 months in the freezer. Just make sure to wrap it well to avoid freezer burn.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Prepare the pumpkin mixture and layer it in the baking dish. Cover it and store it in the fridge for up to 24 hours before baking. When ready, add the cake mix and butter, then bake. This makes it easy to serve at gatherings or special occasions.
What is the difference between dump cake and traditional cake?
Dump cakes are easier and quicker to make than traditional cakes. You simply “dump” the ingredients into a dish. There’s no mixing, which saves time and effort. Traditional cakes require more steps, like creaming butter and sugar. Dump cakes also have a unique texture, with a soft base and a crumbly topping. This makes them a comforting dessert that many love.
This blog post detailed how to make a tasty Pumpkin Pie Dump Cake. We covered the ingredients needed, like pumpkin puree and yellow cake mix, and shared step-by-step instructions. I also included helpful tips for the best results and tasty variations, like a gluten-free option.
In closing, this dessert is simple and fun to make. It’s perfect for any gathering. I hope you enjoy baking and sharing it with friends and family. Happy baking!
![- 1 (15 oz) can pumpkin puree - 1 (12 oz) can evaporated milk - 3 large eggs - 1 cup granulated sugar - 1 box (15.25 oz) yellow cake mix - 1/2 cup unsalted butter, melted - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup chopped pecans - Whipped cream for serving The main ingredients create a rich and creamy base. Pumpkin puree gives it that classic flavor. Evaporated milk adds creaminess, while eggs bind everything together. The sugar sweetens the mix. The yellow cake mix forms a lovely topping. The melted butter helps it brown nicely. Spices bring warmth to the dish. Vanilla extract adds depth. Ground cinnamon gives it that cozy taste. Nutmeg and ginger add a warm kick. Salt balances the sweetness. Optional ingredients can elevate your dump cake. Chopped pecans add crunch and flavor. Whipped cream is a perfect topping for serving. You can find the full recipe [here]. This Pumpkin Pie Dump Cake is simple yet full of flavor. - Preheat the oven to 350°F (175°C). - Lightly grease a 9x13 inch baking dish with cooking spray or butter. - In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, ginger, and salt. - Blend until smooth and creamy. - Pour the pumpkin mixture evenly into the prepared baking dish. - Sprinkle the dry cake mix over the pumpkin layer without stirring. - Drizzle the melted butter on top and add chopped pecans if you like. - Place the baking dish in the oven and bake for 50-60 minutes. - Check for doneness by inserting a toothpick in the center; it should come out clean. - Allow the cake to cool for 10-15 minutes before serving. - For a special touch, top with whipped cream and a sprinkle of cinnamon. For the full recipe, check out the detailed instructions above. Enjoy your delicious Pumpkin Pie Dump Cake! To make the best pumpkin pie dump cake, start with pure pumpkin puree. This is key. Avoid using pumpkin pie filling, as it has added sugars and spices. Pure pumpkin gives you full control over flavor. When you layer the cake mix, do not stir. This is very important! If you stir, the mix will not form a nice topping. Let the cake mix sit on top. It will create a lovely texture while baking. This cake is best served warm. A generous dollop of whipped cream takes it to the next level. The cream adds richness and a nice contrast to the pumpkin flavor. For a festive touch, add a sprinkle of cinnamon on top. It’s simple, but it makes your dessert look special. You can also add some chopped pecans for a crunchy twist. Enjoy your delicious treat! {{image_4}} You can easily make a gluten-free version of this cake. Start with a gluten-free cake mix. There are many brands available in stores. Check labels for safe options. You may need to adjust your other ingredients. Use gluten-free flour in place of regular flour if needed. This keeps your cake tasty and safe for all. Want to add some chocolate flavor? You can mix cocoa powder into the pumpkin layer. Or, use chocolate cake mix instead of yellow cake mix. This gives a rich, sweet twist. Pair it with chocolate chips or a hint of espresso. These flavors work great together and add depth. If you want a nut-free cake, skip the pecans. Instead, add a sprinkle of sunflower seeds or pumpkin seeds for crunch. You can also enhance flavors with a bit of toasted coconut. This keeps your cake tasty and safe for those with nut allergies. Enjoy all the flavors without worry. For the full recipe, check back to the main section. To keep your Pumpkin Pie Dump Cake fresh, store it in the fridge. Place the cake in an airtight container or cover it tightly with plastic wrap. The cake stays good for about 3 to 4 days. After that, it may dry out or lose its flavor. You can freeze Pumpkin Pie Dump Cake for longer storage. First, let the cake cool completely. Then, cut it into pieces and wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag or container. This way, the cake can last up to 3 months in the freezer. When you want to enjoy it again, take out a slice and let it thaw in the fridge overnight. To reheat, place the slice in the microwave for about 30 seconds or until warm. This will bring back its yummy taste, making it just as delightful as when you first baked it. Pumpkin Pie Dump Cake lasts about 4 to 5 days in the fridge. Keep it in an airtight container to keep it fresh. If you want to enjoy it longer, consider freezing it. It can last up to 2 months in the freezer. Just make sure to wrap it well to avoid freezer burn. Yes, you can make this recipe ahead of time. Prepare the pumpkin mixture and layer it in the baking dish. Cover it and store it in the fridge for up to 24 hours before baking. When ready, add the cake mix and butter, then bake. This makes it easy to serve at gatherings or special occasions. Dump cakes are easier and quicker to make than traditional cakes. You simply "dump" the ingredients into a dish. There’s no mixing, which saves time and effort. Traditional cakes require more steps, like creaming butter and sugar. Dump cakes also have a unique texture, with a soft base and a crumbly topping. This makes them a comforting dessert that many love. This blog post detailed how to make a tasty Pumpkin Pie Dump Cake. We covered the ingredients needed, like pumpkin puree and yellow cake mix, and shared step-by-step instructions. I also included helpful tips for the best results and tasty variations, like a gluten-free option. In closing, this dessert is simple and fun to make. It’s perfect for any gathering. I hope you enjoy baking and sharing it with friends and family. Happy baking!](https://mealinmoments.com/wp-content/uploads/2025/05/3d49e186-27d3-4ea6-b263-483fe43c1da7-250x250.webp)
