Pumpkin Pie Dump Cake is a cross between a cake and a pumpkin pie. If you’re crazy about pumpkin spice and cream cheese frosting…this delicious dessert is for you!
Why You’ll Love It
- two popular desserts in one that are loaded with fall flavors
- easy recipe that’s ready to bake in minutes
- great party treat that feeds a large crowd
- perfect dessert for Thanksgiving dinner and fall holidays
- smells like a pumpkin patch while baking!
What is a Dump Cake?
A dump cake starts by dumping a can of fruit filling into a baking dish. It’s topped with a box mix and a stick of melted butter. When baked, the filling sinks to the bottom and the cake rises to the top which creates a warm, cobbler-like dessert.
Making a pumpkin pie mix dump cake is as easy as dumping all of the ingredients in a baking dish and popping them in the oven. The bottom layer tastes like pumpkin pie and the top layer tastes like a carrot cake! What could be better than that?
There are many pumpkin dump cake recipes out there. This recipe is similar, but uses a carrot cake mix instead of a yellow, spice or white cake mix. Any of those will work, but the carrot cake flavor is delicious in this recipe.
Pumpkin Pie Dump Cake has all the right spice in all the right places! It’s also got the perfect swirl of butter, walnuts and cream cheese frosting! Oh. My. Goodness!
This is the only vintage recipe my Momma wrote it in her own handwriting, which makes it very special to me! See recipe card for quantities.
- large eggs
- pumpkin pie spice
- white sugar
- pure pumpkin (pumpkin puree)
- evaporated milk
- melted butter
- carrot cake mix (or spice cake mix)
- chopped walnuts
- cream cheese
- powdered sugar
- vanilla extract
- walnuts as garnish (optional)
How to Make Pumpkin Pie Dump Cake
Beat 3 eggs and add to the pumpkin mixture. Blend for 1 minute with an electric mixer. Add evaporated milk to the mixing bowl and mix until creamy.
Pour mixture into the bottom of a 13 x 9 inch baking dish that has been sprayed with baking spray.
Some recipes add pats of butter instead. I find that using melted butter works best, but you can try both methods to see what works for you. I also swirl a knife through the top after adding butter to make sure the final result doesn’t leave too much powder.
Bake batter in a 350 degree oven for 50 minutes to 1 hour. Let cake cool for at least an hour or it won’t set properly.
Eat it like a coffee cake with vanilla ice cream or whipped cream on top. Or, frost it with cream cheese icing after it cools. I vote for frosting!
How to Make Cream Cheese Frosting
Cream cheese frosting is one of the best things ever invented and it’s so easy to make! Just blend softened butter, cream cheese and powdered sugar with a little vanilla and you’re good to go!
Spread frosting on top of cooled cake and sprinkle with more chopped walnuts if desired.
- use a yellow cake mix or spice cake mix as an alternative
- substitute chopped pecans for walnuts, or leave out the nuts completely
- add ground cinnamon instead of pumpkin pie spice
- drizzle caramel sauce on top
- make it a chocolate chip dessert by adding chocolate chips to the pumpkin layer
- add a few toffee bits to the top of the batter before baking
Storage and Freezing
This simple fall cake tastes even better after it has been refrigerated. It sets when it’s cold and is easier to slice. You can eat it cold if you like, but warming it in the microwave for a few seconds makes an amazing dessert!
Store leftovers in the refrigerator for up to 5 days. Wrap in plastic or aluminum foil and place in an airtight container.
You can freeze pumpkin dump cake (after wrapping it well) for up to 3 months in the freezer. Thaw it out in the refrigerator overnight for best results.
Yes, it’s best to keep it refrigerated to avoid spoilage. It has the consistency of pumpkin pie on the bottom, so it can get too soft if it’s not refrigerated. The cream cheese icing will also melt if it stays at room temperature too long.
It’s usually done after baking about 50 minutes in the oven. When it’s ready, it will still be jiggly in the middle. Go ahead and take it out of the oven and it will set after it cools. If it’s soupy, bake it 10 more minutes.
If stored in an airtight container, leftovers can last up to 5 days in the refrigerator. This dessert tastes even better after it cools, so keeping it in the refrigerator yields the best results.
You could try a can of pumpkin pie mix if you omit the sugar. However, the puree is thicker so the final results might not turn out correctly if you change the recipe.
More Spiced Desserts
This easy pumpkin dump cake recipe is half pie and half cake which makes it two treats in one! It’s the perfect recipe for a Halloween party and makes a delicious fall dessert for any occasion.
If you like this pumpkin spice recipe, try my other spiced desserts…
Pumpkin Pie Dump Cake
*See notes in blog post for detailed tips, photos and instructions.
CREAM CHEESE ICING
- 1 stick butter (8 tablespoons)
- 16 ounces cream cheese (2 packages)
- 2 teaspoons vanilla
- 2 cups powdered sugar
- ½ cup walnuts (chopped for garnish if desired)
PUMPKIN DUMP CAKE
- Beat 3 eggs and add to pumpkin mixture. Blend for 1 minute with an electric mixer.
- Add evaporated milk to the mixing bowl and mix until creamy.
- Pour pumpkin mixture into a 13 X 9 inch cake pan sprayed with baking spray.
- Sprinkle dry carrot cake mix on top of pumpkin mixture. Add walnuts evenly over mix.
- Drizzle melted butter over cake mix and swirl with a knife until the cake mix is wet.
- Bake at 350 degrees for 50 minutes. Check to see if it's done. It will still be jiggly in the middle when done and sets after it cools.
CREAM CHEESE FROSTING
- Beat softened cream cheese in a large mixing bowl for 2 minutes until lump-free.
- Add softened butter and beat until smooth. Scrape the sides of the bowl with a spatula and blend again.
- Add vanilla and mix well.
- Gradually add powdered sugar and beat until creamy.
- Store in the refrigerator until time to frost the cake.
- Spread over totally cooled cake and garnish with chopped walnuts if desired.
- All ovens bake differently. Check cake at 50 minutes. The middle will still be slightly jiggly. If it is soupy, bake for 10 more minutes.
- Make sure you cool cake at least 1 hour before spreading frosting on top. If you spread the frosting before the cake cools, it will melt and make a mess. It's best to wait until it's cooled completely.
- Store leftover cake in refrigerator.
Nutrition info is an auto generated estimate.
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