Pumpkin Pie Cake

Also called pumpkin dump cake or pumpkin crunch cake, this is the dessert that solves the eternal Thanksgiving question of pie vs cake by being both. The bottom layer is essentially a pumpkin pie filling (canned pumpkin, evaporated milk, eggs, sugar, cinnamon), and the top layer is dry yellow cake mix sprinkled over and drizzled with melted butter, which bakes into a buttery, slightly crumbly streusel-style crust.

The cake mix never gets stirred in. That’s the part that confuses first-timers, but it’s the whole point. Sprinkled dry on top of the wet pumpkin filling, it absorbs the butter, picks up some moisture from the filling underneath, and bakes into a textured topping that’s part-cake, part-cookie, part-streusel.

Drizzling the butter (rather than pouring) is what gives the topping its uneven texture. Even pours create a soggy, flat layer; uneven drizzles leave little dry pockets that crisp up beautifully and big buttery patches that turn crackly-rich.

Chopped nuts on top add the third texture and a toasty flavor that complements the pumpkin and cinnamon. Pecans are traditional, but walnuts or a mix work fine.

Serve warm with whipped topping for the full pumpkin-pie-meets-pumpkin-cake experience.

Pro Tips

• Use 100% pumpkin purée, not pumpkin pie filling. The pre-spiced filling will throw off the spice balance and add unnecessary sugar.
• Don’t skip the salt. One teaspoon sounds like a lot but it balances the sweetness and brings out the pumpkin flavor.
• Bake until the center barely jiggles. Overbaked, the pumpkin layer turns rubbery; underbaked, it’s soupy.
• Cool for at least 20 minutes before serving so the layers have time to set.

Variations

• Add a teaspoon of pumpkin pie spice (or a pinch each of nutmeg, ginger, and cloves) for warmer, more complex spice.
• Use spice cake mix instead of yellow cake mix for a more pronounced fall-flavor topping.
• Stir a half cup of butterscotch chips into the dry cake mix before sprinkling for caramel pockets.