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Pumpkin Pie Cake ๐Ÿฅง

Melissa Jo
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A hand with red nail polish lifts a serving of golden, crumbly cornbread from a baking dish, surrounded by cut pieces reminiscent of Pumpkin Pie Cake. A black and white checkered vase is in the background.

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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 cake๐Ÿ˜‰. Why? Because it’s the only dump cake that holds its shape! No gloppy, spread out messy cake, it cuts like a regular cake and has a delicately crispy top and creamy pumpkin center. Only 7 ingredients. It’s delicious and pretty enough for Thanksgiving, but my favorite thing to do is make this EASY pumpkin pie cake right NOW (in September) and leave it on the counter and eat it for breakfast with your coffee! I make this every year along with my traditional pumpkin pie and each and every year this cake has never had any leftovers. Check out my family traditional Thanksgiving recipes, since you’re already in that Fall holiday mood ๐Ÿ™‚ Top 10 Family holiday Side Dishes, Thanksgiving Turkey, and No Fail Perfect Prime Rib.

A partially eaten casserole dish filled with golden-brown, crumbly Pumpkin Pie Cake sits on a wooden surface, showing a missing section from one corner.
A kitchen counter displays ingredients for Pumpkin Pie Cake: a box of yellow cake mix, eggs in a bowl, a can of pumpkin, evaporated milk, sugar in a measuring cup, salt and pepper shakers, oil and vinegar bottles, and assorted utensils.

Easy and affordable dessert with a few basic ingredients that cuts down on prep time and clean up. Your friends and family are not going to believe this pumpkin pie cake took you ALL day to make. Perfect for any holiday, party, potluck, or just satisfying your sweet tooth.

A hand holds a measuring cup of sugar above a metal bowl containing pumpkin puree, ready to be mixed for Pumpkin Pie Cake. A can of pumpkin sits in the background on a wooden surface.

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.

A hand pours canned Libbyโ€™s 100% pure pumpkinโ€”perfect for Pumpkin Pie Cakeโ€”into a large stainless steel mixing bowl on a kitchen counter.
A hand pours Iberia evaporated milk from a can into a metal bowl with pumpkin puree and sugar, preparing ingredients for Pumpkin Pie Cake on a wooden countertop.
A mixing bowl filled with orange Pumpkin Pie Cake batter and a red-handled whisk resting inside, placed on a wooden cutting board next to a can of evaporated milk and a measuring cup.
A person pours thick orange Pumpkin Pie Cake batter from a mixing bowl into an orange rectangular baking dish on a wooden countertop in a kitchen.

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.

Melissa Jo

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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.

A rectangular baking dish with orange handles, perfect for making Pumpkin Pie Cake, is filled with a layer of flour topped with evenly spaced slices of butter and sits on a wooden surface.

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.

A golden-brown sheet of Pumpkin Pie Cake in a white baking dish with orange handles sits on a wooden surface. The cake has a cinnamon-sugar topping with a slightly cracked, textured surface.

Look how yummy this pumpkin pie cake looks. Starting to smell like Thanksgiving in my house.

A smiling woman in a kitchen holds a mixing bowl and ice cream scoop. In front of her are a baking dish with Pumpkin Pie Cake and a plate with a serving. Flowers in a vase are beside her on the counter.

You can also make this cake in a 9×9 baking dish, pictured here! I actually like it better, because the cake is a bit thicker when you bake in a smaller pan.Just follow all of the instructions the same, except leave it in the oven a little longer. I kept mine in for about 6 extra minutes. And then, make sure you let it rest at least 30 minutes before you slice. Also, I LOVE my new cutting board. It’s BIG enough (24 inch), and Acacia wood.

  • A smiling woman stands in a kitchen holding a bowl of whipped cream and an ice cream scoop next to a plate and a red dish of Pumpkin Pie Cake on the counter, with a vase of flowers nearby.
  • A baking dish with a layer of white flour topped with evenly spaced, thin slices of butter, ready to become the base for a delicious Pumpkin Pie Cake, sits on a checkered wooden surface.
  • A partially eaten casserole dish filled with golden-brown, crumbly Pumpkin Pie Cake sits on a wooden surface, showing a missing section from one corner.
  • A hand cuts a square piece from a golden, crumbly Pumpkin Pie Cake in a white dish. A black-and-white checkered pitcher is in the background on a kitchen counter.
  • A smiling woman in a kitchen holds a metal bowl and ice cream scoop. She stands by a cutting board with a casserole dish, a plate topped with Pumpkin Pie Cake, and a vase of flowers.
  • A slice of Pumpkin Pie Cake dump cake topped with a scoop of vanilla ice cream and a sprinkle of cinnamon, served on a white plate; a red baking dish is in the background.
  • A slice of Pumpkin Pie Cake, topped with whipped cream and cinnamon, sits on a plate; a larger dish of the dessert is in the background.


๐Ÿ—’ More Recipes You May Enjoy

Peach Upside Down Cake ๐Ÿฐ
EASY No Bake Pumpkin Cheesecake
Crockpot Pumpkin Crunch Cake ๐ŸŽƒ

Explore Items Featured in Video

A collage featuring a woman holding Pumpkin Pie Cake, gold jewelry, black clothing, white sneakers, pumpkin pie ingredients, stacked baking dishes, and the text Pumpkin Pie Cake Video Melissa Jo.

๐Ÿ‘ How to Store Leftovers

Store in air-tight container for 3-4 days in refrigerator.

๐Ÿค” Common Questions

Can I use fresh pumpkin instead of canned pumpkin?

Please don’t. You could be doing so many other cool things. LOL But, Yes, just make sure you cook and puree the pumpkin first.

Can I add nuts into the mixture?

Absolutely, crushed pecans or walnuts would be my suggestion. Just like this: Crockpot Pumpkin Crunch Cake.

A slice of Pumpkin Pie Cake dump cake topped with a scoop of vanilla ice cream and a sprinkle of cinnamon, served on a white plate; a red baking dish is in the background.
Melissa Jo

Pumpkin Pie Cake ๐Ÿฅง

5 from 3 votes
Out of all of the dump cakes that have ever graced your table, I promise you this pumpkin pie cake dump cake takes the cake๐Ÿ˜‰. 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.ย It's an effortless yet indulgent cake that tastes like fall in every bite.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 37 minutes
Servings: 9 people
Course: Dessert
Cuisine: American
Calories: 314

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

Method
 

  1. 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.
  2. Spray a 9 x 13 baking dish with non-stick spray. Pour the pumpkin batter into the baking dish (the batter will be loose).
  3. Sprinkle the yellow cake mix as evenly as possible over the batter and smooth it out carefully. (DO NOT MIX)
  4. Cut the butter into small pats and place over the cake covering as much surface area as possible.
  5. Bake in the oven at 350ยฐF 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.
  6. 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.
  7. Once the cake is cooled, top with the whipped cream and enjoy!

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Nutrition

Calories: 314kcalCarbohydrates: 31gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 114mgSodium: 38mgPotassium: 171mgFiber: 1gSugar: 28gVitamin A: 8211IUVitamin C: 2mgCalcium: 59mgIron: 1mg

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Recipe Creator & Cookbook Author

I'm Melissa Jo โ€” the recipe creator, Amazon Live host, and everyday food lover behind Melissa Jo Real Recipes. I learned to cook the old-fashioned way, watching my Italian grandmother and my mama work their magic in the kitchen, and now I share easy, saucy, no-fuss meals for real life alongside the authentic Italian family recipes I grew up on. Grab a stick of butter and let's make something delicious together.

5 from 3 votes

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Recipe Rating




8 Comments

  2. 5 stars
    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!! ๐Ÿ™‚

    Reply

  3. 5 stars
    So delicious. Love to ad some toasted walnuts next time and a dash or two of mccormicks cinnamon sugar to the whipped cream โค๏ธ

    Reply

  4. 5 stars
    This cake is amazing and I didnโ€™t even make the topping for it yet! My house smells so good! Thank you for this recipe. Should this cake be refrigerated?

    Reply

    1. Iโ€™m so happy you like โ€ผ๏ธ๐Ÿฅฐ I usually refrigerate after the first day! I add to a container wrap and refrigerate until we eat again ๐Ÿ™‚

      Reply