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.
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?
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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 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
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
- 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.
2. Add the canned pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix well.
3. Add the evaporated milk and beat on low to blend.
4. Pour into a greased 9×13 inch pan.
5. In a small bowl, combine the cake mix and butter until crumbly.
6. Sprinkle over the pumpkin mixture.
7. Bake at 350°F for 1 1/2 hours until a knife inserted in the center comes out clean.
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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!
Ingredients
Instructions
How to Make Pumpkin Dessert
In a medium sized bowl, beat the eggs until frothy. Add the sugar and beat in.
Add the canned pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix well.
Add the evaporated milk and beat on low to blend.
Pour into a greased 9x13 inch pan.
In a small bowl, combine the cake mix and butter until crumbly.
Sprinkle over the pumpkin mixture.
Bake at 350°F for 1 1/2 hours until a knife inserted in the center comes out clean.
Serving Size 1/15th
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.
