This Pumpkin Dump Cake recipe is seriously crave-worthy. It’s simple to make and so different from any other pumpkin dessert that you’ll make this season! PLUS it answers the age-old question of what can you make with pumpkin pie filling besides pie?
Pumpkin Dump Cake
Have you ever mistakingly purchased a can of pumpkin pie mix instead of pumpkin puree? Yep, I totally have. Once I figure out my mistake I usually just stash the can of filling away into my pantry thinking:
I’ll do something with it later.
Well, folks, today is the day you finally do something with that can of pumpkin pie filling! Make this Pumpkin Dump Cake recipe with that can, because it’s such an easy and scrumptious Fall dessert recipe that everyone loves!
This Pumpkin Dump Cake recipe isn’t as easy as my 4-Ingredient Apple Dump Cake, but it’s easy enough to be whipped together in just minutes! I love the texture of this dessert. It’ not exactly cake-like in the sense that it’s completely sturdy. It’s more of a cross between a cake and a custard.
Cook’s Note – Pumpkin Dump Cake:
- I like to save some money by making my own spice blends. Check out my homemade Pumpkin Pie Spice recipe to use in this Pumpkin Dump Cake.
- You can dress this cake simply with whipped cream, or dress it up with some salted caramel and candied pecans, YUM!
- If you choose to use a spice cake mix for this recipe instead of the yellow cake mix, then reduce the amount of pumpkin pie spice in the pumpkin layer to just 1/2 teaspoon.
Cook’s Tools and Ingredients – Pumpkin Dump Cake Recipe:
ONE YEAR AGO: Pumpkin Honey Muffins
TWO YEARS AGO: Candy Corn Cookies
THREE YEARS AGO: Mom’s Pumpkin Bread
- 30 ounce can pumpkin pie mix
- 3 large eggs
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 12 ounce can evaporated milk
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 18.25 ounce package yellow cake mix
- 3/4 cup chopped pecans
- 1/3 cup old fashioned oats
- 3/4 cup melted butter
- Move the oven rack to the middle position and preheat the oven to 350 degrees F. Lightly spray a 9x13-inch pyrex baking dish with nonstick cooking spray, and set aside.
- In a large mixing bowl whisk together the pumpkin pie filling, eggs, both sugars, evaporated milk, pumpkin pie spice, and salt until combined.
- Pour the mixture into the prepared pan and smooth into an even layer.
- Distribute the cake mix evenly over the pumpkin mixture followed by the peans, oats, and melted butter.
- Bake for 50-60 minutes, turning 180 degrees halfway through baking until the edges are browned.
- Move the pumpkin dump cake to a wire rack to cool at least 20 minutes before serving. Serve with whipped cream, caramel sauce, and candied pecans (all optional).