Pumpkin Spice Dump Cake Recipe

Name: Pumpkin Spice Dump Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 30 ounces pure pumpkin puree; 4 large eggs, room temperature; 12 ounces evaporated milk; 1 1/2 cups granulated sugar; 1 tablespoon vanilla extract; 1 tablespoon pumpkin pie spice blend; 2 teaspoons cinnamon; 15.25 ounces spice cake mix; 1 cup unsalted butter, melted; 1/2 cup whole milk

As the leaves begin to change and the air turns crisp, nothing welcomes autumn quite like a warm, comforting dessert. This Pumpkin Spice Dump Cake is the perfect blend of flavors that will envelop your kitchen in the enticing aroma of cinnamon and nutmeg. Imagine a luscious layer of pumpkin pie filling topped with a buttery spice cake crust; each bite is a delightful mix of creamy and crumbly textures. Ideal for gatherings, holiday feasts, or simply a cozy night in, this easy-to-make dessert will surely become a seasonal favorite. With minimal effort, you’ll impress family and friends with a dish that screams fall in every bite.

Ingredients

30 ounces pure pumpkin puree: This forms the rich base of your cake and delivers a natural sweetness.
4 large eggs, room temperature: Eggs help bind the ingredients and provide structure.
12 ounces evaporated milk: Adds creaminess and moisture to the pumpkin mixture.
1 1/2 cups granulated sugar: Sweetens the pumpkin filling perfectly.
1 tablespoon vanilla extract: Enhances the flavors and adds a lovely aroma.
1 tablespoon pumpkin pie spice blend: A mix of spices that captures the essence of fall.
2 teaspoons cinnamon: Provides warmth and depth to the dish.
15.25 ounces spice cake mix: Forms the delicious topping that contrasts with the pumpkin.
1 cup unsalted butter, melted: Contributes richness and helps create a crispy crust.
1/2 cup whole milk: Blends seamlessly into the butter for an even topping.

Step-by-Step Instructions

Preheat your oven to 350 degrees F (175 degrees C) and spray a 9 x 13 inch baking dish with baker’s spray to prevent sticking.
In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until the mixture is smooth.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
Evenly sprinkle the spice cake mix over the pumpkin layer to create a uniform cake topping.
In another bowl, mix the melted butter and whole milk together. Carefully pour this mixture evenly over the cake mix to ensure all areas are covered.
Bake in the preheated oven for 1 hour, or until the top is golden brown and the center is set.
Allow the dump cake to cool slightly before serving, giving the flavors a moment to meld.

Recipe Details

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: Approximately 350 per serving

Tips, Storage & Variations

Tips: Ensure your eggs are at room temperature for better incorporation into the mixture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: This cake freezes well; wrap it tightly and enjoy within 2 months.
Variations: For a different flavor twist, consider stirring in chopped nuts, chocolate chips, or even a splash of maple syrup into the pumpkin mixture before baking.

FAQ

1. Can I use fresh pumpkin instead of puree?
Yes, but you will need to cook and puree the pumpkin to achieve a similar consistency.

2. How do I know when the dump cake is done?
The top should be golden brown, and the center should be set—use a toothpick to check for doneness.

3. Can I make this cake ahead of time?
Absolutely! Bake it a day or two in advance and store it in the refrigerator.

4. Is this recipe gluten-free?
No, but you can substitute a gluten-free cake mix to make it gluten-free.

5. What’s the best way to serve this cake?
Serve warm with whipped cream or vanilla ice cream for added indulgence.

Conclusion

This Pumpkin Spice Dump Cake is a delightful way to embrace the flavors of autumn. Whether you are hosting a gathering or simply indulging in a personal treat, this easy recipe is sure to bring warmth and comfort to your table. We encourage you to try this recipe and share your experience. Enjoy the cozy vibes and happy baking!

Pumpkin Spice Dump Cake

Print Recipe

A warm, comforting dessert that blends the flavors of pumpkin pie and spice cake, perfect for autumn.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

30 ounces pure pumpkin puree
4 large eggs, room temperature
12 ounces evaporated milk
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice blend
2 teaspoons cinnamon
15.25 ounces spice cake mix
1 cup unsalted butter, melted
1/2 cup whole milk

Instructions

Preheat your oven to 350°F (175°C) and spray a 9 x 13 inch baking dish with baker’s spray to prevent sticking.
In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until the mixture is smooth.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
Evenly sprinkle the spice cake mix over the pumpkin layer to create a uniform cake topping.
In another bowl, mix the melted butter and whole milk together. Carefully pour this mixture evenly over the cake mix to ensure all areas are covered.
Bake in the preheated oven for 1 hour, or until the top is golden brown and the center is set.
Allow the dump cake to cool slightly before serving, giving the flavors a moment to meld.