Best Easy Pumpkin Pie Dump Cake Recipe for Fall
This easy pumpkin pie dump cake is the perfect fall dessert for potlucks, weeknight cravings, and busy schedules. With a silky spiced pumpkin custard base and a buttery, crunchy cake topping, it comes together in just 10 minutes of prep and disappears every time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, and salt until completely smooth (about 30 seconds).
- Pour the pumpkin mixture into the greased baking dish and spread evenly to the edges.
- Sprinkle the entire box of dry cake mix evenly over the pumpkin filling. Do not stir.
- If using, sprinkle the chopped pecans evenly over the cake mix layer.
- Drizzle the melted butter as evenly as possible over the entire surface, ensuring all cake mix is moistened. Do not stir.
- Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly. The center may still jiggle slightly.
- Let the cake cool on a wire rack for at least 15 minutes before serving to allow the filling to set.
Notes
Don’t stir the layers—the magic happens when butter melts through the dry mix. Let the cake rest for 15-20 minutes before serving for cleaner slices. If the top browns too quickly, tent with foil after 35 minutes. For a dairy-free version, use coconut milk and plant-based butter. For gluten-free, use a gluten-free yellow cake mix.
Nutrition
- Serving Size: 1 slice (1/12 of rec
- Calories: 320
- Sugar: 28
- Sodium: 380
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, potluck dessert, dump cake recipe, pumpkin pie cake