The crispy, crumbly spice cake on top of this easy fall dessert recipe is the perfect compliment to the sweet pumpkin pie on the bottom. Add a dollop of whipped cream, and you’ve got some happy tummies. It certainly makes traditional pumpkin pie seem a little boring.

This amazing treat is also incredibly quick and easy to make using boxed spice cake mix and melted butter poured over top. Yum! Your family won’t be disappointed.

1Start by mixing the canned pumpkin, evaporated milk, eggs, sugar and cinnamon together in a bowl.

2Carefully pour that beautiful pumpkin mixture into a greased 9×13 baking dish. Make sure it looks perfect like mine.

3Evenly sprinkle the box of spice cake mix over top of the pumpkin mixture. It helps to slowly spoon it on so that you don’t end up with a pile in one corner of the dish.

4Drizzle the melted butter over top. It’s best to use something that will allow you to pour slowly so that you can evenly distribute it.

5Bake for about an hour or until the buttery cake mix topping is a dark golden brown and the pumpkin is cooked through. I prefer to serve it chilled with whipped cream slathered all over.

Pumpkin Pie Dump Cake (Quick & Easy Fall Dessert Recipe)

If you're looking for Thanksgiving dessert ideas, your entire family will approve of this pumpkin pie dump cake! It's a fun, creative and delicious spin on traditional pumpkin pie, plus it's made with simple ingredients that make it a breeze to throw together.

Course: Dessert

Keyword: dumpcake, fall, pumpkin, thanksgiving

Servings: 12

Ingredients

1 (15oz) can pumpkin puree (not pumpkin pie mix)
1 (12oz) can evaporated milk
3 eggs
1 cup sugar
1 tsp cinnamon
1 box spice cake mix
2 sticks butter (melted)
whipped cream for topping (optional)

Instructions

Preheat your oven to 350 degrees and grease and 9x13 baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar and cinnamon until smooth and well combined.
Pour the pumpkin mixture into your greased baking dish.
Evenly sprinkle the dry cake mix over top.
Drizzle the melted butter over the cake mix.
Bake for 55-60 minutes.
Let cool on the counter for at least an hour and then cover and place in the fridge.
Slice and serve with whipped cream.

Recipe Notes

In my opinion, this recipe is best served once it as has chilled for a bit. The pumpkin pie mixture develops a beautiful firm texture, and the cake mix becomes crumbly and crispy.
It's also fantastic served with vanilla ice cream!