Pumpkin Pie Dump Cake
Pumpkin Pie Dump Cake is a scrumptious dessert you can make a day ahead if you want. A combination of a pumpkin pie (without the crust), and a cake (without the frosting!
Servings: 10
Equipment
- Pastry blender or Fork
Ingredients
Bottom Filling Layer
- 1 (15 oz) can Pure Pumpkin Puree
- 1 (12 oz) can Evaporated Milk
- 3 Eggs
- ½ cup White Sugar
- ½ cup Brown Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger, powdered
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoon Nutmeg, ground
- ¼ teaspoon Cloves, ground
Top Layer
- 1 box Yellow Cake Mix
- 1 cup Butter, (2 sticks) cut in small cubes
- 1 ½ cups Pecans, chopped (optional)
Instructions
Preheat & Prep
- Preheat oven to 350°F. Lightly grease a 9"×13" pan.
Make the Pumpkin Filling
- In a large bowl whisk together pumpkin, evaporated milk, eggs, sugars, vanilla, and spices until smooth.
Layer the Filling
- Pour pumpkin mixture into the prepared pan, spreading evenly.
Prepare the Topping
- In a separate bowl, combine cake mix and cubed butter. Use a pastry blender (or two forks) to cut butter into the mix until it resembles coarse crumbs.
Assemble
- Sprinkle the crumbly cake mix evenly over the pumpkin layer. Top with pecans, if using.
Bake
- Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool & Serve
- Let cool 30 minutes so filling sets. Serve warm with vanilla ice cream or whipped cream.
Notes
Store in an airtight container in the fridge up to 3 days.
Nutrition
Calories: 510kcal
