7-Ingredient Pumpkin Dump Cake (No Pie Crust!)

5 from 1 vote

All the cozy flavor of pumpkin pie without the crust. Dump, sprinkle, bake, and done in about an hour.

Prep Time5

Cook Time55

Total Time1

Course: Dessert

Cuisine: American

Diet: Kosher, Vegetarian

Servings:

Calories: 410kcal

Preheat the oven to 350 degrees. Spray a 9x13 cake pan with baking spray.
In a large mixing bowl, wish together the pumpkin, evaporated milk, pumpkin pie spice, brown sugar and eggs. Once well combined, pour into the prepared baking dish.
Sprinkle the dry cake mix evenly over the wet pumpkin mixture. Then pour the melted butter over the entire dish, being sure to cover all of the cake mix.
Bake for 50-60 minutes, until the top is golden brown and the filling bubbling up.
Take out of the oven and let cool for 15-20 minutes before serving.

Storage: Cover and leave on the counter up to 3 days. Genuinely great cold, too.
Freezing: Cool completely, wrap in plastic then foil, freeze up to 2 months. Thaw on the counter, then reheat at 325°F for about 20 minute
Be sure to use pumpkin puree and not pumpkin pie mix.
To make a dairy free dessert, simply substitute the evaporated milk for a plant based milk and the butter for a plant based option.
Make your own pumpkin pie spice blend if you can’t find it in the store. I use the Pioneer Woman’s recipe: 3 TB Cinnamon, 2 teaspoon ginger, 2 teaspoon nutmeg, 1 ½ teaspoon allspice, 1 ½ teaspoon clove. Add to a small mason jar and shake to combine.