An easy crust-less pumpkin pie for your holiday gatherings! This “dump cake” can also be made gluten-free using a gluten-free spice cake or spice muffin mix.

We love Dump Cakes around here! So much so that we’ve shared the “formula” for making any dump cake. 

This Pumpkin Pie Dump cake is a bit different because we want the pumpkin layer underneath to be more “pie like” so we are adding eggs into the mix. But it’s the same, prep it all in the dish – “dumping” it all into the baking dish to get it ready for the oven. 

Bake and enjoy! 

• RECIPE: Homemade Pumpkin Pie Spice Mix 

Enjoy! 

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Pumpkin Pie Dump Cake

Mix up the pumpkin base and the cake topping and dump into the baking dish to bake. An easy crust-less pumpkin pie for your holiday gatherings!

Prep Time5 minutes minutes

Cook Time1 hour hour

Servings - 8 servings

Ingredients 

1x2x3x

• 2 - 15 oz. cans pure pumpkin
• 12 oz. can sweet condensed milk
• 1 tsp pumpkin pie spice
• 3 large eggs
• 1 box spice cake mix
• 1/2 cup butter melted
• 1/2 cup chopped walnuts or pecans or mini chocolate chips "garnish"

Instructions

• Preheat oven to 350 F. Lightly grease a 9x13-inch baking dish with non stick cooking spray.
• In a mixing bowl, whisk together the 2 cans of pumpkin, can of milk and the eggs. *You can whisk this in the baking dish, but I prefer to whisk it well in the mixing bowl first. Transfer the pumpkin mixture into the prepared baking dish and spread into an even layer.
• In a mixing bowl, cut the softened butter into the spice cake mix until crumbly. Sprinkle the cake crumbles into an even layer over the pumpkin. Bake in the preheated oven for 55 to 60 minutes.
• Remove from oven and let cool slightly. Sprinkle the chopped nuts or mini chocolate chips over the top and serve as is, with ice cream or whipped topping. Enjoy!