Easy Pumpkin Pie Dump Cake: A Foolproof Fall Dessert
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This Pumpkin Pie Dump Cake gives you all the flavor of pumpkin pie, the ease of a dump cake, and the crunch of streusel and pecans. It’s the perfect easy Fall dessert!
Last Fall I made our Easy Pumpkin Roll Using Cake Mix and our classic Pumpkin Bundt Cake is always a hit. This summer our Easy Peach Cobbler With Cake Mix was a hit and I thought a pumpkin version would be perfect for fall. No pie crust. No rolled cake. Just layers you “dump,” sprinkle, and bake.
If you love pumpkin pie but want something easier, richer, and more decadent…say hello to Pumpkin Pie Dump Cake. This dessert layers pumpkin‑pie filling with a spice‑cake “crust,” and tops it all with a buttery streusel topping and crunchy pecans. It’s like pumpkin pie and cake had a delicious baby. You get all the warm flavors of pumpkin and pumpkin spice, with minimal effort and maximum crowd‑pleasing power.
Ingredients You’ll Need
For the Cake:
- Pumpkin puree – gives you that classic pumpkin base. If you prefer more spice already mixed in, use pumpkin pie filling, but adjust sugar/spices accordingly.
- Evaporated milk – adds richness and creaminess. You can substitute heavy cream or a full‑fat coconut milk (for dairy‑free) if needed.
- Eggs – helps set the pumpkin layer.
- Brown sugar – give the cake a deep, caramel‑y flavor.
- White sugar – balances sweetness.
- Spice cake mix (dry, unprepared) – this is your top “cake crust” layer. A spice or pumpkin‑spice cake mix works great. If you don’t have spice, a yellow or butter‑flavor cake mix + extra spices can work.
- Butter, melted – brings the topping together and gives a golden crust.
- Pumpkin spice mix – Gives it that warm fall flavor. You can make your own homemade pumpkin pie spice or buy it pre-mixed at the store.
- Salt – helps balance all the sweetness. A little goes a long way.
- Chopped pecans – crunch and texture. Walnuts are a fine swap or you can skip nuts if you prefer.
For the Streusel:
The streusel topping can be optional if you’re running short on time but it’s extremely easy to make and it adds so much texture and flavor to the dish! If you do skip the streusel you’ll still want to sprinkle pecans over the top of the dessert to give it added flavor and texture.
- All‑purpose flour – This binds the butter and sugar together.
- Granulated sugar – gives it crunch and sweetness.
- Light brown sugar (packed) – this is a moist, chewy contrast.
- Cinnamon – Adds that warm Fall flavor.
- Butter – brings everything together
Step‑by‑Step Instructions
Here’s how to pull this dessert together. Pro tips included to get the best texture.
Step 1 – Preheat and prepare pan. Heat oven to 350°F . Grease a 9×13‑inch baking dish well so nothing sticks.
Step 2 – Make the Streusel. Place the butter in a microwave-safe bowl and microwave for 15-30 seconds at a time until the butter is melted. Set aside and let cool until no longer hot to the touch. In a bowl, combine flour, brown sugar, and cinnamon. Add the cooled melted butter to the dry ingredients and use a fork to mix everything together until no dry ingredients are remaining and you have large clumps. Place the bowl in the refrigerator until ready to use.
Step 3 – Make the pumpkin layer. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, pumpkin spice mix, and salt until smooth and uniform.
Step 4 – Assemble the bottom. Pour the pumpkin mixture into your greased pan. Spread evenly.
Step 5 – Prepare the cake layer. Melt butter in a microwave‑safe bowl (heat in 15‑30 second bursts so it doesn’t burn). Then, wipe out the pumpkin mix bowl and add the dry spice cake mix. Pour the melted butter over it and gently mix until there are no dry streaks.
Note: Typically, for a dump cake, you would just sprinkle the dry mix over the filling and then cut pats of butter to cover the top. I find that unless you cut very thin pieces of butter (which is time-consuming) and cover every inch of the dry mix, you end up with flour-y patches of cake mix at the end. I have started adding melted butter to the mix and spreading it over the top, almost like a cobbler, which gives a better result and doesn’t add any extra time (I think it’s faster!)
Step 6 – Top the pumpkin layer. Use your hands to pinch pieces of the cake mix mixture, flatten slightly, and place over the pumpkin layer, covering it as fully as possible. Some sinking is fine.
Step 7 – Streusel & pecans. Remove streusel topping from the fridge. Sprinkle it over the top, then scatter chopped pecans.
Step 8 – Bake. Place in oven, bake for 55‑65 minutes. The center should still jiggle a little but not a lot. Edges should be set and a bit golden.
Step 9 – Cool before serving. Let it cool (at least 30 minutes), so it sets. Serve warm or at room temperature; top with whipped cream or a scoop of vanilla ice cream if you like.
Expert Tips & Tricks
- Butter temperature matters – For the struesel, the melted butter should be warm but not so hot that it melts the sugars. Heat it in the microwave and let sit for a few minutes so it is no longer hot before pouring into the dry streusel mixture.
- Don’t skip chilling the streusel – cold streusel helps it hold shape and gives better clumps.
- Check jiggle, not toothpick – this dessert won’t behave like a traditional cake. The interior will be moist and creamy, similar to pumpkin pie. If edges are set and center doesn’t wobble excessively, it’s done.
- Let it rest – cooling helps everything set. If you dig in too soon, it may fall apart.
Frequently Asked Questions (FAQs)
Yes! Bake it, let it cool, then cover and refrigerate. Warm it up before serving (oven or microwave) or eat it cold.
Absolutely. Cool completely, wrap well (foil plus plastic), freeze. Thaw in the fridge, reheat gently.
Use yellow or butter cake mix plus additional pumpkin pie spices (cinnamon, nutmeg, cloves) to mimic spice cake.
More bake time needed—tent foil over if top browns too fast. Or check with oven temperature (sometimes ovens run cool).
Pumpkin Pie Dump Cake is the perfect dessert when you’re craving pumpkin, but don’t want fuss. It gives that pumpkin pie warmth, spice, and nostalgia, plus cake mix shortcuts and streusel crunch. Whether it’s a holiday centerpiece or a casual dessert, it shows up and delivers. Let me know how your version turns out. Do you go full streusel or skip the nuts? Either way, it is absolutely delicious!
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Pumpkin Pie Dump Cake
Ingredients
Pumpkin Pie Dump Cake
- 1 can Pumpkin puree
- 12 ounces Evaporated milk
- 3 large Eggs
- ½ cup Brown sugar
- ½ cup White sugar
- ½ teaspoon Salt
- 1 box Spice cake mix
- 1 cup Butter, melted
- 2 teaspoons Pumpkin spice mix
- ½ cup Chopped pecans
Streusel Topping
- 1 ¼ cup All-purpose flour
- 1/3 cup Granulated sugar
- ½ cup Packed light brown sugar
- 3 teaspoons Cinnamon
- 1/2 cup Butter
Instructions
Streusel Topping:
- Place the butter in a microwave-safe bowl and microwave for 15-30 seconds at a time until the butter is melted. Set aside and let cool until no longer hot to the touch.
- In a bowl, combine flour, brown sugar, and cinnamon.
- Add the cooled melted butter to the dry ingredients and use a fork to mix everything together until no dry ingredients are remaining and you have large clumps.
- Place the bowl in the refrigerator until ready to use.
Pumpkin Pie Dump Cake:
- Preheat the oven to 350 degrees F. Grease a 9×13 inch pan.
- In a large bowl combine the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, pumpkin spice mix, and salt. Stir together until well mixed.
- Spread the mixture in the greased 9×13 inch pan.
- Place 1 cup of butter in a microwave-safe dish and microwave for 15-30 seconds at a time until fully melted.
- Wipe out the bowl that had the pumpkin mixture in it and add the dry spice cake mix and melted butter. Use a fork to mix together until no dry mix is left.
- Spread the cake mix over the pumpkin mixture until it is fully covered. I use my hands to pinch pieces of dough, flatten them a bit and place them into the pumpkin mixture. Do your best to cover the pumpkin mixture. The dough will sink into it. That’s ok.
- Remove the streusel topping from the refrigerator and top the pumpkin pie cake with streusel and the chopped pecans.
- Bake for 55-65 minutes until the cake doesn’t jiggle in the middle.
- Remove from oven and let cool before serving.
Nutrition
