You’ll love this classic pumpkin pie dump cake recipe with the flavors of Fall. Make this pumpkin dessert for Thanksgiving or any time you entertain at home.
Pumpkin desserts are NOT just for Thanksgiving! I think it’s the perfect flavor to serve all through Fall and Winter, and it is most certainly “comfort food”. This pumpkin pie dump cake recipe is one that I’ve been making for years because it’s so easy and delicious. In fact I love making this for our holiday dessert.
I suggest making it for a winter brunch or for Superbowl Sunday too! It makes a great take-along dish for potlucks and other outings.
The recipe written here is for one large baking dish (9 x 13), but I made these in the photos for a dinner party, using 6 individual baking dishes, and adjusted the baking time down to 30-35 minutes. They look super cute in these small bakers, but either way this cake tastes amazing.
Pumpkin Pie Dump Cake recipe
- 1 can (15 oz) pumpkin
- 1 can (14 oz) Fat Free sweetened condensed milk
- 3 eggs
- 4 teaspoons pumpkin pie spice
- 1 box Spice Cake Mix
- 1 1/2 cups finely chopped pecans
- 1 1/2 sticks butter, melted
- Whipped topping and/or ice cream to garnish
Heat oven to 350 degrees, and spray a large (9 x 13) baking dish with nonstick spray (or you could use mini bakers like I did here).
Combine pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice together with a whisk, until smooth. Pour into baking dish.
Sprinkle dry cake mix over the pumpkin mixture, and sprinkle with pecans.
Pour melted butter all over the top of the dessert, and Bake for about 50 minutes or until center test comes out clean.
Place on a wire rack to cool slightly.
Serve with whipped topping or ice cream and enjoy!
Cover and refrigerate any leftovers.
If you prefer a more classic dessert for your holiday entertaining, check out my easy pumpkin pie recipe. It’s another tried and true favorite!
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