Pumpkin pie dump cake with spice cake and cream cheese frosting is a scoopable pumpkin pie dessert that will quickly become a fall favorite. Perfect for Thanksgiving and holiday meals, this is a dump and go dessert.
Keyword: dessert, dump cake, easy fall dessert, pumpkin, pumpkin pie dump cake, thanksgiving dump cake
DUMP 1 can of pumpkin pie mix into a 9 x13 casserole dish.
Dollop on full can of whipped cream cheese frosting all over dish and then swirl together using a spatula.
Sprinkle on additional pumpkin pie spice.
Spread uncooked cake mix on top of mixture, covering all the corners.
Thinly slice butter and cover entire top of cake mix, taking care to get around the corners and edges with butter.
Baking Pumpkin Pie Dump Cake
Now that you have prepped the pumpkin pie dump cake, its time to bake!
Baking pumpkin can be a bit tricky so I wanted to do a separate section on this - pumpkin doesn't set quickly. Its a long slow cook, so bake this pumpkin pie dump cake on 350 for approximately an hour and a half.
What I recommend is setting your oven on 55 minutes and then checking every 10-15 minutes till your pumpkin is no longer liquid and is fully set. You can simply (carefully and with an oven mitt on) nudge the pan back and forth and see if it still needs more time. If the mixture sloshes, it needs more time. If its set and solid, you can remove.
I have a gas oven and it took a full hour and a half but I have had some readers report that 55 minutes was all they needed, so please monitor your dump cake.
This pumpkin pie dump cake is best served with a big scoopable spoon, which makes it perfect for Thanksgiving or Christmas crowds. Add a bit of ice cream or whipped cream for a real treat!