You might also know it as pumpkin pie cake or pumpkin crunch cake. It's a dessert, or a crustless pie more than a cake. Imagine a great pumpkin pie filling meets a crumbly topping made with just 2 ingredients. Simple and delicious, it's a great alternative for the holiday table or just because you have leftover pumpkin puree.
Even though I'm a strong advocate for traditions during the holidays, like pumpkin pie for Thanksgiving, sometimes we need a shortcut or just a different type of recipe when it comes to pumpkin desserts.
Last year we had the creamy pumpkin trifle. This year I'm introducing you to the pumpkin dump cake, an easy recipe that involves pumpkin pie filling and cake mix.
We're big on dump cakes here, and even though I cringe a little the first time I started making them because of the boxed cake mix, I did see the magic behind them. There are already several dump cake recipes in the index.
About this dessert
- Fall flavors: it has that mix of warm spices we love, and they're easily adjustable to your and your family's palate.
- Easy pumpkin dessert: it's an important part of dump cakes in general, that they're easy to put together. Even though this has a made-from-scratch pie filling, it comes together in a few minutes.
- Make ahead: it keeps well for several days in the refrigerator or the freezer, always well wrapped or covered. Make sure you don't overbake it so it stays creamy even after it was refrigerated or frozen.
- Great for a crowd: you can put together several of these pretty quickly, so it's a good alternative for large holiday celebrations.
Ingredients
The whole idea behind this easy pumpkin dump cake is that you don't need fancy or hard-to-find ingredients. If you regularly bake for the holidays, you might have everything at home right now.
For the filling:
- Pumpkin puree. Use the canned stuff or make your own with my homemade pumpkin puree recipe.
- Evaporated milk. It's thickened unsweetened milk sold in the grocery store.
- Eggs. Fresh, large.
- Brown sugar. Light or dark, you can use either.
- Vanilla extract. I use pure vanilla extract (naturally flavored) or vanilla paste, but artificially flavored vanilla works perfectly well if that's what you normally use.
- Pumpkin pie spice. Make your own, use the spices in the recipe card at the end of this post, or use a store-bought mix. As long as you like it, it's fine.
For the topping:
- Cake mix. Both yellow cake or white cake can be used. I don't recommend the spice cake mix for this recipe as the filling is already spiced.
- Unsalted butter.
How to prepare this dessert
Dump cakes are meant to be simple. That's the whole idea behind this type of dessert. For both layers, you simply 'dump' ingredients in a bowl and mix them.
- Pumpkin mixture: simply put all ingredients in a large bowl (image 1) and beat them until smooth. An electric hand-held mixer is what I always use and it takes about a minute, but you can do it by hand with a large whisk. Make sure it's very well combined and completely smooth (image 2).
- Cake mix topping: this layer is similar to a crumble but much easier to put together. Pour the cake mix into a mixing bowl and add the melted butter (image 3). Mix it all together. The final mixture will be crumbly and have dry spots (image 4). That's fine.
Baking the pumpkin crunch cake
- Adding the topping: sprinkle it over the filling (image 5). It will feel as if it's sinking, but it's fine. Make sure you cover the edges.
- Pecans: you can add them on top of the cake mix before baking the cake (image 6) or after about 20 minutes (you simply take the cake out of the oven, sprinkle the pecans over it, and pop it in the oven again). They will be very dark if you add them from the beginning.
When is the cake done?
Just as you would do with a pumpkin pie, this dessert must be taken out from the oven while the center still jiggles a little. It will firm up as it cools down but remains soft and creamy. If you bake it until very firm (no jiggle at all), the filling will be on the dry side when you eat it.
My top tips
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Mixing the filling: I recommend a hand-held mixer, but you can do it by hand with a large hand whisk, or in the stand mixer with the paddle attachment (not worth the trouble of washing it up in my opinion, since the ingredients just need to be well mixed).
- Serving it: you have to treat it as you would a pumpkin pie. I recommend room temperature plain, or with a dollop of whipped cream.
- Freezing it: let it cool completely and then wrap tightly before freezing. It will last for a month. Let come at room temperature and warm it in a medium oven (350°F/180°C) before eating so the topping gets crunchy again.
- Canned pumpkin pie filling: this would be a last minute substitution, a last resort. The homemade filling in the recipe here is always the first choice, but the canned stuff can work as it's already pre-cooked. You do have to add eggs and evaporated milk and maybe check if the spices need some extra boost and add more.
Related recipes you might like:
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Pumpkin Dump Cake
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
You might also know it as pumpkin pie cake or pumpkin crunch cake. It's a dessert, or a crustless pie more than a cake. Imagine a great pumpkin pie filling meets a crumbly topping made with just 2 ingredients. Simple and delicious, it's a great alternative for the holiday table or just because you have leftover pumpkin puree.
This recipe contains affiliate links (you pay the same price, but as an Amazon Associate I earn from qualifying purchases).
Ingredients
For the pumpkin layer:
- 4 cups homemade pumpkin puree or two 15oz cans canned pumpkin puree
- 1 cup brown sugar
- 4 eggs, at room temperature
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon mace or nutmeg
- Pinch of ground cloves
- OR 2 teaspoons pumpkin pie spice mix
- 2 teaspoons vanilla extract
- 1 ½ cups (12oz can) evaporated milk
For the topping:
- 3 ½ cups (15oz box) yellow cake mix or white cake mix
- ¾ cup unsalted butter, melted
- ½ cup chopped pecans
Instructions
- Preheat the oven at 350°F/180°C
- Have ready a 9x13-inch baking dish.
- Beat together all pumpkin layer ingredients in a large bowl with an electric mixer until completely integrated and smooth, about 30 seconds. Scrape the sides of the bowl once or twice to make sure it’s all mixed.
- Pour pumpkin batter into the prepared pan.
- In a medium bowl stir together cake mix and melted butter. The mixture will be crumbly and there will be dry spots, that is fine.
- Sprinkle this topping over the pumpkin filling with your hands. It will sink a little here and there. Don’t sink it on purpose, just let it fall where it may.
- Top with the chopped pecans. You can do this before baking it (darker pecans), or wait until 20 minutes into baking to do so so they will not darken as much.
- Bake for about 50-55 minutes, until the top is golden brown and the filling still jiggles slightly. It’s important not to bake it until very firm because it will dry out the filling.
- Cool completely on a wire rack.
- Refrigerate leftovers, well covered. Bring to room temperature before eating.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Mixing the filling: I recommend a hand-held mixer, but you can do it by hand with a large hand whisk, or in the stand mixer with the paddle attachment (not worth the trouble of washing it up in my opinion, since the ingredients just need to be well mixed).
Serving it: you have to treat it as you would a pumpkin pie. I recommend room temperature plain, or with a dollop of whipped cream.
Freezing it: let it cool completely and then wrap tightly before freezing. It will last for a month. Let come at room temperature and warm it in a medium oven (350°F/180°C) before eating so the topping gets crunchy again.
Canned pumpkin pie filling: this would be a last-minute substitution, a last resort. The homemade filling in the recipe here is always the first choice, but the canned stuff can work as it's already pre-cooked. You do have to add eggs and evaporated milk and maybe check if the spices need some extra boost and add more.
Keywords: pumpkin dump cake, pumpkin crunch cake
angiesrecipes says
Can't get enough pumpkin at this time of the year. This dump cake looks so good!
Paula Montenegro says
Thanks Angie! And it's so easy to make! Have a great weekend.