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Pumpkin Pie Dump Cake

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Craving the warm, spiced flavors of pumpkin pie without all the work? This Pumpkin Pie Dump Cake delivers the creamy, nostalgic filling you love—topped with a buttery, golden cake crust—all with minimal prep and maximum flavor.

Perfect for fall gatherings, holidays, or rainy days at home, this recipe combines pantry staples like canned pumpkin, evaporated milk, and boxed cake mix for a no-fuss dessert that feels like home. No pie crust required, no special tools needed—just mix, dump, bake, and enjoy.

Whether you’re serving it warm with a dollop of whipped cream or cold with a scoop of vanilla ice cream, this dump cake is sure to become a seasonal favorite. Bonus: It’s super easy to make ahead or bring to a potluck!

Ingredients

Scale

1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)

1 can (12 oz) evaporated milk

3 large eggs

1 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

1 box (15.25 oz) yellow cake mix (dry)

1/2 cup (1 stick) unsalted butter, melted

Optional: whipped cream or vanilla ice cream for serving

Instructions

  1. Preheat oven:
    To 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Mix pumpkin filling:
    In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.

  3. Pour filling:
    Pour the pumpkin mixture into the prepared baking dish.

  4. Add cake mix:
    Evenly sprinkle the dry yellow cake mix over the pumpkin filling — don’t stir!

  5. Drizzle butter:
    Pour the melted butter evenly over the cake mix layer.

  6. Bake:
    Bake uncovered for 50-60 minutes until the top is golden brown and bubbly.

  7. Cool & serve:
    Let it cool slightly. Serve warm with whipped cream or vanilla ice cream if you like.

Notes

Craving the warm, spiced flavors of pumpkin pie without all the work? This Pumpkin Pie Dump Cake delivers everything you love about a traditional pie—creamy filling, comforting spices, and a buttery cake topping—with a quick “dump-and-bake” twist.

Made with simple pantry staples like pumpkin puree, evaporated milk, and boxed yellow cake mix, it’s the perfect dessert for holidays, potlucks, or cozy nights at home.

🧡 Pairing Ideas:

  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic touch.

  • Add a sprinkle of chopped pecans or walnuts before baking for extra crunch.

  • For a grown-up twist, serve with a glass of spiced rum eggnog, chai tea, or hot buttered bourbon.

  • Add a dash of maple syrup or caramel drizzle for even more indulgence.

✨ Personal Touches:

  • Swap the yellow cake mix for spice cake mix for extra fall flavor.

  • Mix in mini chocolate chips or butterscotch chips for a sweet surprise.

  • Use gluten-free cake mix to make it celiac-friendly.

  • Make it in mini ramekins for individual servings at a dinner party.

No matter how you serve it, this dump cake is a low-effort, high-reward dessert that brings smiles every time.

Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice

Nutrition

Find it online: https://joyistalife.com/recipe/pumpkin-pie-dump-cake/