Pumpkin Dessert

Like a crustless pumpkin pie with a crunchy, cake-mix crumble on top!
Pumpkin dessert with vanilla ice cream on a white plate.pinitView Gallery5 photos

Pumpkin dessert, also called pumpkin dump cake by some, has a pumpkin pie bottom. Made with canned pumpkin, eggs, evaporated milk, cinnamon, sugar, ginger, nutmeg, and cloves, and topped with a cake mix and butter crumble.

Pumpkin dessert with vanilla ice cream on a white plate.

Calling all pumpkin pie lovers and those who can’t get enough pumpkin pie spice in their lives! Pumpkin dessert has all the traditional flavours you love in pumpkin pie but is so much easier to make!

Pumpkin dessert is not a pie and not a cake, but a delicious dessert that will remind you of both! If you’re not a fan of pie crust, yet love pumpkin pie filling, you will totally fall for this scrumptious cross between a pie, cake, and a cobbler. Some call this a pumpkin dump cake but I guess since you do have to mix all of the pumpkin pie-like ingredients, it isn’t really a “true” dump cake?

Pumpkin dump cake on a white plate.

This post may contain affiliate links, please read myprivacy policy.

As an Amazon Associate, I earn from qualifying purchases.

Years ago, I made this pumpkin dessert for my in-laws when they came from Ontario for a visit around Christmas time. My mother-in-law absolutely loved this pumpkin dessert and got the recipe from me. Then, this delicious dessert would show up when we visited my husband’s parents in the fall. Now, whenever I make pumpkin dessert, I think of my sweet mother-in-law, Marie.

Pumpkin dessert ready to be baked.

Pumpkin Dessert is my go-to fall dessert when I have company coming over and am in a pinch for time. Serve it either warm or cold with vanilla ice cream or sweetened vanilla whipped cream. Pumpkin dessert is a never-fail, crowd-pleasing, after-meal treat!

History of Pumpkin Pie Spice

Pumpkin pie spice is a blend of different spices originally grown in South East Asian Islands. The different spices were paired with pumpkin as early as the 17th Century. By the end of the 18th Century, this tasty spice blend had made its way to America. In 1934, McCormack introduced a “pumpkin pie spice” for the purpose of flavoring pumpkin pie. This followed the invention of canned pumpkin by Libby’s in 1929. For more fascinating reading about Pumpkin Pie Spice and it’s journey and invention, read: Where Does Pumpkin Pie Spice Come From? by Better Homes and Gardens

Pumpkin pie spice with pumpkin and eggs and sugar.

Make Ahead

Pumpkin Dessert can be made up a day ahead and refrigerated until ready to bake.

You can also freeze pumpkin dessert once it has completely cooled. To serve, thaw in the refrigerator and serve cold, or warm it up in the microwave.

The topping will not be crunchy though, unless eaten the same day as baking.

Variations for Pumpkin Dessert

  • Use white cake mix or spice cake mix instead of the yellow cake mix.
  • Can use margarine instead of butter.
  • You could top with chopped pecans.
  • Can double the spices if you prefer a stronger pumpkin pie spice flavor.
  • Sprinkle skor bits on top to serve.
  • Drizzle with caramel sauce to serve.

Why You Will LOVE Pumpkin Dessert

  • Easy to assemble
  • Smells satisfyingly scrumptious
  • Classic pumpkin pie flavors!
  • Crowd-pleasing dessert
  • Delicious, tasty and scrumptious!

Ingredients for pumpkin dessert.

Ingredients for Pumpkin Dessert

  • Eggs
  • Granulated sugar
  • Canned pumpkin, be sure it is pure pumpkin, not pumpkin pie filling!
  • Cinnamon, ginger, nutmeg, cloves, salt, the spices for pumpkin pie.
  • Evaporated milk
  • Cake mix, can be yellow, white, or spice.
  • Butter, I use salted, but unsalted butter would work as well.

How to Make Pumpkin Dessert

1. In a medium sized bowl, beat the eggs until frothy. Add the sugar and beat in.

Granulated sugar added to beaten eggs in a white bowl.

2. Add the canned pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix well.

Pumpkin pie spice with pumpkin and eggs and sugar.

3. Add the evaporated milk and beat on low to blend.

Evaporated milk added to pumpkin pie filling mixture for pumpkin dessert.

4. Pour into a greased 9×13 inch pan.

Pumpkin pie filling poured into a 9x13 inch pan.

5. In a small bowl, combine the cake mix and butter until crumbly.

Cake mix and butter in a white bowl.

6. Sprinkle over the pumpkin mixture.

20221013 104025

7. Bake at 350°F for 1 1/2 hours until a knife inserted in the center comes out clean.

Pumpkin dump cake on a white plate.

For recommended items to help you make this recipe, see my Amazon Shop.

What to Serve With Pumpkin Dessert:

  • Sweetened vanilla whipped cream
  • Vanilla ice cream
  • Caramel ice cream topping
  • Skor bits

Other Fall Desserts to Try

Pumpkin Dessert

Pumpkin Dessert is my go-to fall dessert when I have company coming over and am in a pinch for time. Serve it either warm or cold with vanilla ice cream or sweetened vanilla whipped cream. Pumpkin dessert is a never-fail, crowd-pleasing, after-meal treat!

Prep Time20 minsCook Time180 minsTotal Time3 hrs 20 minsDifficulty:BeginnerServings:15Calories:316Best Season:Fall

Ingredients

Instructions

Video
OffOn

How to Make Pumpkin Dessert

  1. In a medium sized bowl, beat the eggs until frothy. Add the sugar and beat in.

    20221013 102756 Scaled
  2. Add the canned pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix well.

    20221013 102942 Scaled
  3. Add the evaporated milk and beat on low to blend.

    20221013 103050 Scaled
  4. Pour into a greased 9x13 inch pan.

    20221013 103234 Scaled
  5. In a small bowl, combine the cake mix and butter until crumbly.

    20221013 103704 Scaled
  6. Sprinkle over the pumpkin mixture.

    20221013 104025 1 Scaled
  7. Bake at 350°F for 1 1/2 hours until a knife inserted in the center comes out clean.

    20221013 144730 Scaled
Nutrition Facts

Servings 15


Amount Per Serving
Calories 316kcal
Calories from Fat 83kcal
% Daily Value *
Total Fat 9.4g15%
Sodium 464mg20%
Potassium 239mg7%
Total Carbohydrate 54g18%
Dietary Fiber 2.2g9%
Sugars 21g
Protein 5.7g12%

Vitamin A 368 IU
Calcium 15 mg
Vitamin K 10 mcg
Riboflavin 22 mg
Folate 15 mcg
Pantothenic Acid 14 mg
Phosphorus 30 mg
Selenium 11 mg
Copper 11 mg
Manganese 14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Leftovers can be stored in a sealed container in the fridge for up to 5 days.

Be sure to use pumpkin puree, not pumpkin pie filling.

1 Tbsp pumpkin pie spice can be substituted for the spices in this recipe.

Mixing the butter with the cake mix until crumbly makes for a perfectly crunchy topping.

Frequently Asked Questions

Expand All:
Do I need to grease the pan for pumpkin dessert?

Yes, you do need to grease the pan for the cake to come out easily.

Does pumpkin dessert need to be refrigerated?

Yes, be sure to store this delicious dessert in the refrigerator because of the eggs in the custard-like pumpkin pie filling part.

How long can you store pumpkin dessert in the refrigerator?

Pumpkin dessert or pumpkin dump cake will keep for 3-4 days in the refrigerator.

How can you tell when pumpkin dessert is finished baking?

When a knife inserted in the center of the pumpkin dump cake comes out clean, it is finished.

Can I use fresh pureed pumpkin for pumpkin dessert?

I have never tried making this recipe with fresh pumpkin puree, but imagine you would need to use less milk if you do, since fresh pumpkin puree is slightly runnier than canned pumpkin puree.

Did you make this recipe?

Recipe Card powered by WP Delicious
SA PROFILE CACHE

Rebekah Callahan

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.