Easy Thanksgiving Desserts Anyone Can Make

Hey friend, picture this: Thanksgiving dinner’s done, everyone’s stuffed like the turkey, and you’re like, “Dessert? Yeah, but please don’t make me slave over a hot oven right now.” Enter the hero of the hour: Pumpkin Dump Cake. It’s basically pumpkin pie’s lazy, delicious cousin that tastes like you spent hours fussing, but really? You just dump stuff in a pan and walk away. Magic, right? This one’s so easy, even if you’re the type who burns water, you’ll nail it. Let’s dive in!

Why This Recipe is Awesome

Look, we all love pumpkin pie, but rolling dough and blind-baking? Nah, not today. This Pumpkin Dump Cake is idiot-proof (and yes, I’ve tested it on my most chaotic cooking days). It’s got that creamy, spiced pumpkin filling everyone craves, topped with a buttery, crunchy cake layer that gets all golden and irresistible. No mixer needed, minimal dishes, and it feeds a crowd. Bonus: It tastes even better the next day if there’s any left (spoiler: there won’t be). It’s the ultimate “set it and forget it” dessert that makes you look like a baking genius without the stress.

Here’s a sneak peek at how gorgeous and tempting this comes out—pure fall perfection!

Ingredients You’ll Need

Keep it simple, because who has time for a scavenger hunt?

• 1 (15 oz) can pure pumpkin puree (not pie filling—big difference, trust me)
• 1 (12 oz) can evaporated milk
• 3 large eggs (room temp if you’re fancy, cold if you’re me)
• 1 cup granulated sugar
• 1/2 cup brown sugar (for that extra cozy vibe)
• 2 tsp pumpkin pie spice (or DIY with cinnamon, ginger, nutmeg, cloves)
• 1/2 tsp salt (don’t skip—it wakes everything up!)
• 1 box yellow cake mix (or spice cake mix for extra oomph)
• 1 cup (2 sticks) unsalted butter, melted (salted works too if you’re feeling rebellious)
• Optional: 1 cup chopped pecans or walnuts (for crunch—highly recommended unless you’re nut-averse)

That’s it. No fancy stuff. Raid your pantry and go!

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Seriously, don’t skip the grease unless you want a sad stuck mess.
2. Dump the wet stuff in the dish: Pour in the pumpkin puree, evaporated milk, eggs, both sugars, pumpkin pie spice, and salt. Whisk it all together until smooth and happy. No lumps allowed!
3. Sprinkle the magic: Evenly dump the dry cake mix right on top. Don’t stir—yes, really. Just spread it out like fairy dust.
4. Butter time: Drizzle the melted butter all over the cake mix. Make sure it covers as much as possible (pro tip: pour slowly in zigzags).
5. Add crunch (optional): Scatter those pecans on top for extra texture and wow factor.
6. Bake for 50-60 minutes until the top is golden brown and bubbly around the edges. The center might jiggle a tiny bit—that’s normal; it’ll set as it cools.
7. Cool (at least 30 minutes—patience, my friend), then slice and serve warm with whipped cream or vanilla ice cream.

See? Told you it was easy. The hardest part is waiting for it to bake!

Here’s another tempting look at that perfect golden topping:

Pumpkin Dump Cake

Common Mistakes to Avoid

• Not greasing the pan — Rookie move. You’ll be chiseling dessert off the bottom.
• Using pumpkin pie filling instead of puree — It’s already sweetened and spiced, and your cake will turn into a sugar bomb.
• Stirring the cake mix in — No! The layers are the point—crispy top, gooey bottom.
• Skipping the full bake time — Undercooked = sad, soupy middle. Test with a toothpick in the center (it should come out mostly clean).
• Serving it piping hot — Let it cool a bit so it sets up nicely. Impatience leads to melty messes.

Alternatives & Substitutions

• Cake mix swap: Spice cake mix amps up the fall flavors big time. Yellow works great too.
• Dairy-free? Use coconut milk (canned, full-fat) instead of evaporated milk and vegan butter.
• Nut-free: Skip the pecans or top with crushed graham crackers for crunch.
• Want it fancier? Add a cream cheese swirl in the pumpkin layer before topping—mix 8 oz softened cream cheese with 1/4 cup sugar and dollop it in.
• Smaller crowd? Halve everything and use an 8×8 pan—bake about 45 minutes.

IMO, the pecan version is unbeatable, but play around—it’s forgiving!

FAQs

Can I make this ahead of time?

Heck yes! Bake it the day before, cover, and refrigerate. Reheat slices in the microwave for 20-30 seconds—tastes fresh!

Is this like pumpkin pie?

It’s like pumpkin pie had a baby with a coffee cake. Same cozy spices, but way easier and more shareable.

Can I freeze it?

Totally! Cool completely, wrap tight, freeze up to 2 months. Thaw overnight in the fridge.

What if I don’t have evaporated milk?

Heavy cream or half-and-half works, but evaporated gives the best texture.

Gluten-free version?

Use a gluten-free yellow cake mix—it works great!

How do I get that perfect crunchy top?

Freeze the butter slightly, then grate it over the top instead of melting. Extra crispy points!

Serve with what?

Whipped cream, vanilla ice cream, or salted caramel drizzle. Or just a fork— no judgment.

Final Thoughts

There you have it, buddy—Pumpkin Dump Cake that saves your sanity and steals the show. No fancy skills required, just pure fall deliciousness that makes everyone go “Wait, you made this?!” Now go conquer that holiday dessert table (or just eat it straight from the pan in your PJs—I won’t tell). You’ve got this. Happy Thanksgiving, and may your leftovers be plentiful! 🍁

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