Better Than Pumpkin Dump Cake

first shared this recipe a few years ago, but it’s been so popular I decided it needed new photos and a printable recipe card to go along with it. This is pumpkin pie cake, an amazing update to pumpkin pie that ditches the traditional crust in favor of buttery cake-crumbles. It’s easy to make, feeds a crowd, and will be loved by everyone, even pumpkin pie haters like me. Plus it’ll make your house smell divine.

Pumpkin Pie Cake

The first time I tried this recipe I wasn’t sure what to expect. Pie? Cake? Something in between? Well, it’s definitely part pumpkin pie, creamy and spiced to perfection.

But instead of a crust, the pie is mixed with crumbles made from a yellow cake mix and butter. Half of the crumbles get swirled into the pumpkin mixture, where they stay soft, while the other half goes on top, where they get just a little crunchy.

Ingredients

  • 1 yellow cake mix (reserve 1 cup)
  • 3/4 cup butter, softened (1-1/2 sticks)
  • 4 eggs
  • 1 29-ounce can plain pumpkin purée(not pie filling)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 2/3 cup milk
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F. Butter the bottom of a 9×13-inch pan or dish.
  2. Combine the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter; mix well. Press mix evenly into the bottom of the prepared pan.
  3. In a bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well, then pour in an even layer on top of the cake mix layer.
  4. Mix together the reserved 1 cup cake mix, 1/2 stick butter, 1/2 cup white sugar, and 1 cup pecans. Sprinkle mixture evenly over your pumpkin mixture.
  5. Bake for about an 1 hour, and test for doneness with a toothpick. If the toothpick does not come out clean, return cake to the oven for an additional 10 to 15 minutes.

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