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To make this easy and delicious pumpkin pie dump cake, you need the following ingredients: - 1 can (15 oz) pumpkin puree - 1 can (12 oz) evaporated milk - 3 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 tablespoon pumpkin pie spice - 1 box yellow cake mix - 1/2 cup unsalted butter, melted - 1 cup chopped pecans (optional) - Whipped cream for serving Each ingredient plays a key role in creating that sweet and spiced flavor we all love. You can make this recipe even easier by swapping some ingredients. Here are a few options: - Pumpkin puree: You can use homemade pumpkin puree if you prefer. Just make sure it’s smooth. - Evaporated milk: Try coconut milk for a dairy-free option. It adds a nice flavor too. - Granulated sugar: Brown sugar works well for a deeper taste. Just use the same amount. - Eggs: Use flaxseed meal mixed with water as a vegan option. One tablespoon of flaxseed with three tablespoons of water equals one egg. These swaps help you tailor the recipe to your needs while keeping it tasty. Want to jazz up your pumpkin pie dump cake? Here are some fun add-ins: - Chopped pecans: They add a nice crunch and flavor. Just sprinkle them on top. - Chocolate chips: For a sweet twist, mix in some chocolate chips. They melt and create a rich layer. - Dried cranberries or raisins: These add a fruity burst and balance the spices. Feel free to experiment! Each add-in gives a new twist to this classic recipe. First, let’s gather all the ingredients. You need: - 1 can (15 oz) pumpkin puree - 1 can (12 oz) evaporated milk - 3 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 tablespoon pumpkin pie spice - 1 box yellow cake mix - 1/2 cup unsalted butter, melted - 1 cup chopped pecans (optional) - Whipped cream for serving Now, preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray. In a large bowl, mix the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Whisk until it gets smooth. When the mixture is ready, pour it into the greased dish. Spread it evenly so every bite has great flavor. Next, take the dry yellow cake mix and sprinkle it over the pumpkin mixture. Make sure every part is covered. Now it’s time to add butter! Drizzle the melted butter over the top of the cake mix. This step helps keep the cake moist. If you like, sprinkle chopped pecans on top for some extra crunch. Place the baking dish in the oven. Bake for 45-50 minutes. The top should turn golden brown, and the center should be set. If it wobbles too much, give it a few more minutes. Once the cake is done, let it cool for a bit. This will make it easier to cut. Serve it warm, topped with a dollop of whipped cream. You can also enjoy it cold the next day! For a fun twist, add a sprinkle of cinnamon or nutmeg on the whipped cream. This recipe is so easy and delicious, you’ll want to make it often! For the full recipe, check out the details above. To make the best pumpkin pie dump cake, use fresh ingredients. Fresh eggs and good-quality pumpkin puree make a big difference. Mix the pumpkin and spices well so every bite is tasty. Make sure to spread the cake mix evenly over the pumpkin layer. This helps it bake evenly. Drizzle melted butter all over the cake mix. It adds moisture and flavor. Bake until golden brown, but do not overbake. Check with a toothpick to know when it’s done. One common mistake is not greasing the baking dish. This can lead to a cake that sticks and tears. Another mistake is adding too much butter. It can make the cake too greasy. Also, avoid skipping the cooling step. Letting it cool makes it easier to slice. Don't rush to serve it warm. The flavors deepen as it cools. Lastly, do not skip the whipped cream on top. It adds a nice touch to every piece. To boost flavor, try adding nuts or chocolate chips. Chopped pecans on top give a nice crunch. You can also mix in some chocolate chips for a sweet twist. For extra spice, add a pinch of nutmeg or cinnamon. To change the texture, use a gluten-free cake mix. This makes it suitable for more diets. You can even use almond flour instead of cake mix. This will give a unique flavor and texture to your dump cake. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make this cake gluten-free. Just swap the yellow cake mix for a gluten-free mix. Many brands offer great options that taste just as good. Always check the labels to ensure they are certified gluten-free. This change lets everyone enjoy the cake, even those with gluten sensitivities. To make a vegan version, you'll need to replace the eggs and evaporated milk. Use 1/4 cup of unsweetened applesauce for each egg. For the evaporated milk, use a plant-based milk like almond or coconut. This keeps the cake moist. Your vegan friends will love this twist! Pumpkin pie dump cake can be fun to play with. Try adding chocolate chips for a sweet twist. They melt into the cake and add richness. You can also mix in nuts for crunch. Pecans or walnuts work well. Want a spiced kick? Add some more pumpkin pie spice or even cinnamon. Each variation brings its own charm to the dish. Check out the Full Recipe for more ideas! Store leftover pumpkin pie dump cake in an airtight container. It keeps well in the fridge. Make sure it cools fully before sealing. This helps avoid soggy cake. You can enjoy the leftovers for up to four days. Just remember to keep it covered. If you want some extra flavor, add a little whipped cream on top before serving. You can freeze pumpkin pie dump cake if you want to keep it longer. First, let it cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. This will help keep it fresh. It can last in the freezer for up to three months. When you are ready to eat, just thaw it in the fridge overnight. To enjoy your pumpkin pie dump cake again, reheat it simply. Preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish and cover it with foil. Heat for about 15 to 20 minutes or until warm. You can also use the microwave. Heat a slice for about 30 seconds. Just be careful not to overheat, or it might dry out. For a tasty touch, add whipped cream before serving. For the full recipe, check the section above. A dump cake is a simple dessert. You mix ingredients in a pan without much fuss. For this pumpkin pie dump cake, you combine pumpkin puree, spices, and cake mix. The ease makes it a favorite for many home cooks. You don’t need to make a crust or fuss with layers. Just dump the ingredients in a dish, bake, and enjoy! Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin can add a deeper flavor to your cake. However, canned pumpkin is more convenient and saves time. Both options work well, so choose what fits your schedule best. The pumpkin pie dump cake will last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. You can also freeze it for up to 2 months. Just make sure to let it cool completely before freezing. This way, you can enjoy it later without losing taste. For the full recipe, check out the main article. In this post, I shared how to make a delicious pumpkin pie dump cake. We covered ingredients, substitutions, and optional add-ins. Next, I detailed step-by-step prep and baking tips to achieve a perfect cake. I also shared ways to avoid common mistakes and enhance flavors. You learned about gluten-free and vegan options, plus how to store leftovers. To sum up, this cake is easy to make and so tasty. Enjoy every bite and feel free to get creative!

- Pumpkin Pie Dump Cake

Indulge in the cozy flavors of fall with this easy Pumpkin Spice Dump Cake recipe! Made with pumpkin puree, eggs, and cake mix, this dessert is a delightful combination of gooey pumpkin and a buttery cake topping. Perfect for gatherings or a sweet treat at home, it's ready in just an hour. Click to explore the complete recipe and impress your family and friends with this deliciously simple treat! Enjoy every bite!
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Ingredients
  

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

1 box yellow cake mix

1/2 cup unsalted butter, melted

1 cup chopped pecans (optional)

Whipped cream for serving

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray.

    In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, and pumpkin pie spice. Whisk until smooth and well combined.

      Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.

        Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring all areas are covered.

          Drizzle the melted butter over the cake mix, allowing it to soak into the dry mix. If using, sprinkle the chopped pecans on top for added crunch and flavor.

            Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.

              Allow the dump cake to cool slightly before serving. For a delightful touch, serve with a dollop of whipped cream on top.

                Prep Time: 15 mins | Total Time: 1 hour | Servings: 9-12