Perfect Friendsgiving Pumpkin Pie Dump Cake
This Perfect Friendsgiving Pumpkin Pie Dump Cake has a luscious, spiced pumpkin filling with a buttery, crumbly topping that makes traditional crust feel like a chore. It’s incredibly easy, uses simple ingredients, and is perfect for feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 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, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup chopped pecans (optional)
- Whipped cream or vanilla ice cream (for serving, optional)
- Caramel sauce (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter, cooking spray, or oil.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, salt, and black pepper until completely smooth and uniform.
- Pour the filling into the prepared dish and spread into an even layer.
- Sprinkle the dry cake mix evenly over the filling, covering the entire surface.
- Drizzle the melted butter slowly and evenly over the cake mix.
- Sprinkle with chopped pecans (if using).
- Bake for 45-50 minutes, until the top is deep golden brown and the edges are bubbling. A toothpick inserted into the center should come out mostly clean.
- Cool for at least 20 minutes before serving.
- Serve warm or at room temperature, topped with whipped cream or vanilla ice cream and a drizzle of caramel sauce if desired.
Notes
Don’t overmix the filling; whisk just until combined. Let the cake cool for at least 20 minutes before serving to allow the filling to set. This cake can be made ahead and tastes even better the next day. For a gluten-free version, use a gluten-free yellow cake mix. For a vegan adaptation, use a vegan cake mix, flax eggs, and full-fat coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 32
- Sodium: 450
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 51
- Fiber: 2
- Protein: 6
Keywords: pumpkin dump cake, friendsgiving dessert, easy pumpkin dessert, pumpkin pie dump cake, fall dessert