Pumpkin pie dump cake is a layered dessert. Tender yellow cake is topped with pumpkin pie filling and pecan streusel.
If you like this recipe, check out my Pumpkin Pie Baked Oatmeal next!
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I’ve never been a big fan of traditional pumpkin pie. I grew up eating my mom’s Pumpkin Torte at Thanksgiving for dessert. And I enjoy lots of other pumpkin desserts just not pie. But I do love an unfussy cake. I have a lot of popular cake recipes and this is one of them.
My simple pumpkin dump cake recipe starts with a box of yellow cake. The dry cake mix is used in both the cake layer and the streusel layer of this easy fall dessert. It’s delicious on its own. Or topped with a dollop of whipped cream or scoop of vanilla ice cream.
More easy cake recipes
Ingredients for pumpkin pie dump cake
- Cake Layer – One box of your favorite brand of yellow cake mix. You could choose use spice cake mix instead. All but one cup of the cake mix is stirred together with one egg and a stick of melted butter for the first layer of this pumpkin dessert.
- Pumpkin Pie Layer – One large (29-ounce) can of pumpkin puree. Plus evaporated milk, three eggs, sugar, cinnamon, pumpkin pie spice, cloves and vanilla extract.
- Pecan Streusel – The reserved cup of cake mix is stirred together with chopped pecans (or use walnuts), brown sugar, softened butter and a pinch of salt.
Instructions
Preheat the oven to 350 degrees F. Measure out one cup of cake mix and set aside. In a large bowl combine the rest of the cake mix with one egg and one stick of melted butter. Stir until well combined and spread evenly into a greased 9×13 cake pan.
Using a hand or stand mixer, combine the pumpkin, remaining three eggs, evaporated milk, white sugar, spices and vanilla extract. Beat until smooth. Pour the pumpkin mixture over top of the cake layer.
In a separate clean bowl, whisk together the remaining cup of cake mix with the pecans and brown sugar. Use a fork or pastry cutter to mash the softened butter until the mixture is crumbly. Sprinkle the pecan streusel over top of the pumpkin pie mix layer.
Bake for 45 – 50 minutes, the center will still be jiggly when you remove it from the oven. Allow the cake to cool in the pan. Cover the cooled cake with plastic wrap or aluminum foil. Refrigerate the cake overnight before serving. You can serve slices of cake cold or at room temperature.
Pro tips
- Be sure to grease a 13-inch baking dish well so the cake on the bottom doesn’t stick to the pan
- This cake is best served the next day, after it has cooled and then chilled in the fridge overnight
- If you are not a fan of nuts, just leave them out
Serving suggestions
This cake has quintessential fall flavor. Here’s some more of my recipes to turn it into a complete meal –
Storage directions
Store leftover pumpkin dump cake in an airtight container. The leftover cake will stay fresh in the refrigerator for 3 – 5 days.
Pumpkin Pie Dump Cake
Equipment
- 1 9x13 cake pan
Ingredients
- 1 box yellow cake mix
- 1 large egg
- 8 tbsp unsalted butter melted
- 1 29 oz can pure pumpkin puree not pumpkin pie filling
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cloves
- 2/3 cup evaporated milk
- 1/2 cup light brown sugar
- 1/2 cup pecans finely chopped
- 4 tbsp unsalted butter softened
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x13 cake pan and set aside.
- Reserve one cup of the cake mix and set aside.
- Place the rest of the cake mix in a mixing bowl. Crack on egg and beat it lightly, then add it to the bowl with the cake mix. Add the eight tablespoons of melted butter. Stir with a spatula until smooth. Spread the cake layer evenly in the bottom of the prepared cake pan.
- With a hand or stand mixer, beat together the pure pumpkin, 1/2 cup granulated sugar, three eggs, evaporated milk, vanilla, cinnamon, pumpkin pie spice and cloves. Make sure it is well combined and pour it evenly over the cake layer in the baking dish.
- In a clean bowl, whisk together the remaining cup of cake mix with the 1/2 cup of brown sugar, 1/2 cup of pecans and 1/4 teaspoon of salt. Blend in the softened butter with a fork until a crumbly streusel is formed.
- Evenly sprinkle the pecan streusel over the top of the pumpkin layer.
- Bake the cake for 50 minutes. The center will still be jiggly when you take it out of the oven.
- Allow the cake to cool completely in the pan. Cover with plastic wrap and refrigerate overnight before serving.
Nutrition
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Danielle says
It might be nearly Christmas, but I am still loving all the pumpkin recipes. This cake looks so lovely and light.
foodtasticmom says
Thank you Danielle!
kim says
This is my kind of Thanksgiving dessert! I love how easy and delicious this is!
foodtasticmom says
Thanks Kim!
Tina Dawson | Love is in my Tummy says
I cannot believe this came out of a box yellow cake!!! Absolutely delicious! I cannot wait to make it for the next gathering I’m invited to!
foodtasticmom says
Yep. I rarely use boxed cake mix. But this dessert totally makes it work!
Elaine Benoit says
This looks fabulous! I love dump cakes and this pumpkin pie version looks so tasty and easy!! I have to make this for the holidays!
foodtasticmom says
Thanks so much Elaine!
Emily says
Oh yum. My mother-in-law makes something like this. I will definitely give this recipe a try over the holidays.
foodtasticmom says
Thank you Emily!