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Pumpkin Pie Dump Cake (Quick & Easy Fall Dessert Recipe)

As the leaves start to turn golden and the air becomes crisp, there’s nothing quite like the comforting scent of pumpkin wafting through your kitchen. Growing up, my family always embraced the autumn season with open arms, welcoming cozy evenings filled with the warmth of laughter and delicious desserts. One of my all-time favorites was Pumpkin Pie Dump Cake — a delightful fusion of traditional pumpkin pie and a buttery cake that is sure to make your heart sing. The best part? It’s a quick and easy fall dessert that you can whip up for any gathering or just to savor at home while binge-watching your favorite shows.

Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and Easy to Prepare: Perfect for those busy fall days when you crave something sweet without spending all day in the kitchen. You’ll have this dessert ready in about an hour!
No-Fuss Ingredients: Utilizing common pantry staples, this recipe requires little prep and no complicated steps — just mix, pour, and bake!
Crowd-Pleasing Flavor: With rich pumpkin flavor combined with the warmth of cinnamon and spices, this dump cake will impress your family and friends.
Versatile Serving Options: Top with whipped cream for a creamy finish or serve it warm with a scoop of ice cream for a comforting fall treat.
Sweet Nostalgia: Every bite transports you back to cozy family gatherings, making this cake as delightful to your taste buds as it is comforting to your heart.

What You’ll Need

Gather these simple ingredients for your Pumpkin Pie Dump Cake:

1 (15oz) can pumpkin puree (not pumpkin pie mix)
1 (12oz) can evaporated milk
3 eggs
1 cup sugar
1 tsp cinnamon
1 box spice cake mix
2 sticks butter (melted)
Whipped cream for topping (optional)

How to Make Pumpkin Pie Dump Cake (Quick & Easy Fall Dessert Recipe)

Let’s make it together! Follow these simple steps:

Preheat your oven to 350°F and grease a 9×13 baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth and well combined.
Pour the pumpkin mixture into your greased baking dish, spreading it evenly.
Evenly sprinkle the dry spice cake mix over the top of the pumpkin mixture.
Slowly drizzle the melted butter over the cake mix, making sure to cover it as evenly as possible.
Bake for 55-60 minutes until golden brown and set in the center.
Let cool on the counter for at least an hour, then cover and place in the fridge to chill.
Slice and serve with whipped cream. Enjoy!

Delicious Variations to Try

Feeling adventurous? Here are some fun ways to customize your Pumpkin Pie Dump Cake:

Chocolate Drizzle: Drizzle some melted chocolate or caramel on top for a rich and indulgent treat that pairs beautifully with the pumpkin flavor.
Nutty Crunch: Add a handful of chopped pecans or walnuts on top of the cake mix for a delightful, crispy texture.
Maple Twist: Replace the sugar with maple syrup for a zesty, autumn-inspired flavor that adds a new dimension of sweetness.
Coconut Delight: Stir in some shredded coconut to the pumpkin mixture for an added chewy texture and tropical hint.

Chef Emma’s Helpful Tips

To ensure your Pumpkin Pie Dump Cake turns out perfect every time, keep these tips in mind:

Make Ahead: You can prepare the pumpkin mixture a day in advance and keep it in the fridge. Just assemble and bake when you are ready to serve.
Ingredient Swaps: Feel free to use non-dairy alternatives such as almond or coconut milk. Opt for a gluten-free cake mix to make this recipe gluten-free.
Slicing Tricks: Use a serrated knife to cut clean slices, making it easier to serve your delicious dessert.
Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 5 days. Warm up a slice in the microwave for a cozy treat anytime!

What’s Inside – Nutrition Breakdown

Here’s the nutrition information for a delectable slice of Pumpkin Pie Dump Cake (approx. serving size of 1/12 of the dessert):

Calories: 320
Carbs: 45g
Sugar: 23g
Fat: 14g
Protein: 4g
Sodium: 210mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Prepare the pumpkin mixture a day in advance, and bake it fresh when ready to serve.

Can I use different ingredients?
Yes, substitutions like almond milk or coconut milk work beautifully, and feel free to try a gluten-free cake mix.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge.

How long does it last?
Properly stored, it will last up to 5 days, but I bet it won’t last that long!

A Cozy Closing Note

This Pumpkin Pie Dump Cake has become a beloved family tradition that warms not just your belly but your heart as well. It invites friends and family to gather around the table and create lasting memories amid the pumpkin-spiced air. Save this Pumpkin Pie Dump Cake (Quick & Easy Fall Dessert Recipe) to your Pinterest board so it’s ready when you need a cozy treat! Happy baking!