Pumpkin Pie Cake 🥧
Summary
Out of all of the dump cakes that have ever graced your table, I promise you this pumpkin pie cake dump cake takes the cake😉. Only 7 ingredients and you are going to have a Thanksgiving worthy cake! I make this every year along with my traditional pumpkin pie and each and every year this cake has never had any leftovers. It’s an effortless yet indulgent cake that tastes like fall in every bite.
Easy and affordable dessert with a few basic ingredients that cuts down on prep time and cleanup. Your friends and family are not going to believe this pumpkin pie cake is homemade. Perfect for any holiday, party, potluck, or just satisfying your sweet tooth.
The name says it all, just dump the ingredients into the bowl and let the oven do the rest. This pumpkin pie cake will be your go to recipe this holiday season.
At this point, you are going to think you did something wrong and it’s not going to work. It’s supposed to be loose and pourable. Just pour the cake mixture right into your baking dish.
This is my go-to holiday baking dish for my pumpkin pie cake that is a festive addition to your holiday table. Click here for more details.
Remember, just sprinkle the cake mix on top of the pumpkin pie mixture, DO NOT MIX. I cut my butter into pieces but you can melt the butter and pour on top.
Look how yummy this pumpkin pie cake looks. Starting to smell like Thanksgiving in my house.
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👝 How to Store Leftovers
Store in air-tight container for 3-4 days in refrigerator.
🤔 Common Questions
Yes, just make sure you cook and puree the pumpkin first.
Absolutely, pecans or walnuts would be my suggestion.
Pumpkin Pie Cake 🥧
Ingredients
- 15 oz can pure pumpkin
- 12 oz can evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp pumpkin pie spice
- 15.25 oz box yellow cake mix
- 1 & 1/2 sticks of salted butter
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp pumpkin pie spice
Instructions
- In a large mixing bowl add the pure pumpkin, evaporated milk, 3 eggs, sugar, and 1 tsp pumpkin pie spice. Whisk or blend with an electric mixer until combined.
- Spray a 9 x 13 baking dish with non-stick spray. Pour the pumpkin batter into the baking dish (the batter will be loose).
- Sprinkle the yellow cake mix as evenly as possible over the batter and smooth it out. (DO NOT MIX)
- Cut the butter into small pats and place over the cake covering as much surface area as possible.
- Bake in the oven at 350°F for 1 hour or until the toothpick comes out clean after you poke the cake right in the center. Allow to cool at least 30 minutes.
- To make the whipped cream, in a bowl add heavy cream, powdered sugar, and 1 tsp pumpkin pie spice. Blend that at medium-high speed until stiff peaks and it has a whipped cream consistency.
- Once the cake is cooled, top with the whipped cream and enjoy!
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Your recipes look great! I will have to try some:)
Yes please 🥰
WOW! This has to be one of the best desserts I’ve ever had. It hands down beats any other pumpkin cake recipe I’ve ever made. Thank you for this simple, easy and delicious recipe!! 🙂
My pleasure 😇 ❤️
So delicious. Love to ad some toasted walnuts next time and a dash or two of mccormicks cinnamon sugar to the whipped cream ❤️
Ohhh! Delicious 🤤
This cake is amazing and I didn’t even make the topping for it yet! My house smells so good! Thank you for this recipe. Should this cake be refrigerated?
I’m so happy you like ‼️🥰 I usually refrigerate after the first day! I add to a container wrap and refrigerate until we eat again 🙂