Pumpkin Pie Dump Cake With Spice Cake Mix
Pumpkin Pie Dump Cake With Spice Cake Mix hits all the right notes when you want a dessert that feels like a warm hug but demands almost zero effort. If you’ve ever wished for a pumpkin pie that doesn’t require rolling dough or fussing over crusts, this recipe is your new best friend.
Ingredients You’ll Need
Here’s the lineup to make this dessert come together in a snap:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 box spice cake mix (about 18 oz)
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: chopped pecans or walnuts for topping
I always keep a box of spice cake mix handy because it’s a total game-changer here. The spices in the mix complement the pumpkin perfectly, adding depth without extra effort.
How to Make Pumpkin Pie Dump Cake With Spice Cake Mix
This recipe is as straightforward as it gets. You basically dump, mix, and bake. Here’s how I do it:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and nutmeg until smooth.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Evenly sprinkle the dry spice cake mix over the pumpkin layer.
- Drizzle the melted butter all over the top—don’t worry about coverage; it will spread as it bakes.
- If you want a little crunch, sprinkle chopped nuts on top.
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let it cool for at least 15 minutes before serving.
I remember the first time I made this; I was skeptical about the “dump” method. But it turned out so moist and flavorful, I couldn’t believe how easy it was. Plus, the buttery crust that forms on top? Chef’s kiss.
Variations and Substitutions
Feel like switching things up? Here are some tweaks that work well:
- Swap the spice cake mix for yellow or butter cake mix for a milder flavor.
- Add a teaspoon of vanilla extract to the pumpkin mixture for an extra layer of aroma.
- Mix in mini chocolate chips or white chocolate chips on top before baking for a sweet surprise.
- Use coconut oil instead of butter for a slightly different texture and flavor.
- Toss in some raisins or dried cranberries for chewiness.
Ever tried adding a pinch of cayenne? It sounds wild, but it gives a subtle kick that balances the sweetness beautifully.
Mistakes to Avoid
Even simple recipes can trip you up if you’re not careful. Watch out for these:
- Don’t skip greasing your baking dish; the cake can stick and ruin the crust.
- Avoid overbaking—check at 50 minutes to keep it moist. Overcooked pumpkin desserts turn dry fast.
- Make sure to distribute the cake mix evenly; clumps can cause uneven baking.
- Resist the urge to stir after sprinkling the cake mix; it needs to stay on top to form that crust.
- Use fresh spices; old cinnamon or nutmeg can make the flavor dull.
Nutrition Information
Here’s a quick look at what you’re getting with a slice of this Pumpkin Pie Dump Cake With Spice Cake Mix:
- Calories: 360 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 28 g
This dessert feels indulgent but keeps things simple. It’s perfect for sharing with friends or sneaking a slice when no one’s looking. Who says pumpkin can’t be fun and fuss-free?
Pumpkin Pie Dump Cake With Spice Cake Mix
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and sugar.
- Pour the pumpkin mixture into a greased 9x13 inch baking dish.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture.
- Drizzle melted butter evenly over the cake mix.
- Bake for about 45 minutes or until the top is golden brown and the pumpkin filling is set.
- Allow to cool slightly before serving.
