This Pumpkin Pie Dump Cake is super simple and packed with fall flavors! You just mix and pour, and magic happens in the oven as it turns into a delightful dessert.
If you’re like me, you appreciate a recipe that doesn’t require fancy baking skills. Just whip up some whipped cream on top, and it’s ready to impress—hubby won’t believe how easy this was! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This creamy base gives the cake its rich flavor. If you don’t have canned pumpkin, you can use homemade pumpkin puree or even butternut squash puree as a good substitute!
Sweetened Condensed Milk: It adds sweetness and creaminess. For a dairy-free option, try using a coconut milk-based sweetened condensed milk or a homemade version with coconut milk and sugar.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves brings warmth. If you’re short on spices, pumpkin pie spice is a great all-in-one substitute—just use about 2 teaspoons instead of the individual spices.
Yellow Cake Mix: This is the secret to the easy topping! If you’re looking for a healthier option, you can use a sugar-free or gluten-free cake mix. You could even make a homemade cake mix if you prefer.
Butter: This adds richness to the topping. For a lighter choice, you might use melted coconut oil or a plant-based butter substitute.
How Do I Ensure My Dump Cake Bakes Evenly?
For the best results when baking your dump cake, it’s important to follow a few key steps:
- Preheat your oven to 350°F (175°C) to make sure it’s hot enough to bake evenly from the start.
- Grease the baking dish well to prevent sticking, ensuring easy serving later.
- Spread the pumpkin mixture evenly. This helps it cook uniformly under the cake layer.
- Do not mix the cake mix and pumpkin layers! This separation creates that wonderful texture.
- Monitor baking time; ovens can vary. Check for doneness at around 50 minutes but be ready for an extra 10 minutes if needed.
How to Make Pumpkin Pie Dump Cake?
Ingredients You’ll Need:
For the Pumpkin Base:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Topping:
- 1 box yellow cake mix (about 15.25 oz)
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: 1/2 cup chopped pecans or walnuts (for topping)
- Whipped cream, for serving
How Much Time Will You Need?
This Pumpkin Pie Dump Cake takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, it’s best to let it cool for at least 30 minutes before serving. So, overall, carve out about 1 hour and 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating, greasing a 9×13-inch baking dish makes it easier to serve later! Just take a little butter or oil and rub it all around the bottom and sides of the dish.
2. Mix the Pumpkin Base:
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until everything is smooth and well blended. This will be your delicious pumpkin filling.
3. Assemble the Cake:
Pour the pumpkin mixture into your greased baking dish, spreading it evenly so it covers the bottom. Then, sprinkle the dry yellow cake mix uniformly over the top. Don’t mix it in; just lay it on top of the pumpkin filling.
4. Add the Butter:
Now, drizzle the melted butter all over the cake mix layer. Try to cover as much of the surface as possible for an evenly baked topping. If you’re using nuts for an extra crunch, sprinkle them on top now too!
5. Bake and Cool:
Pop the dish into the oven and bake it for about 50 to 60 minutes. You want the top to be golden brown and a toothpick inserted into the center should come out clean. Once it’s done, take it out and let it cool for at least 30 minutes to set properly.
6. Serve and Enjoy:
Slice this warm or at room temperature, and don’t forget to top it with a generous dollop of whipped cream if you’d like. Enjoy your delightful and easy Pumpkin Pie Dump Cake!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, you’ll need to cook it until tender and then puree it until smooth. About 2 cups of fresh pumpkin puree will work just as well as one 15 oz can.
What If I Don’t Have Sweetened Condensed Milk?
No worries! You can substitute sweetened condensed milk with a mix of 1 cup of milk (whole or soy) and 1/2 cup of sugar, cooking it gently until it thickens slightly. Alternatively, use canned coconut milk for a dairy-free option.
Can I Make This Recipe Gluten-Free?
Yes! Just use a gluten-free yellow cake mix instead of the regular one. Most brands have a great texture that works perfectly in this recipe.
How Should I Store Leftovers?
Store any leftover dump cake in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm individual portions in the microwave or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes.
