Pumpkin Puff Pastry Dump Cake
Ah, pumpkin season—the time when even your shampoo smells like a latte. Naturally, I had to whip up a pumpkin dump cake, but because I’m extra, I added puff pastry. And, darling, it’s fabulous.
Picture this: creamy, spiced pumpkin filling snuggled between layers of buttery, flaky pastry.
It’s like pumpkin pie’s cooler, more sophisticated cousin—the one who travels to Europe and wears chic scarves.
Now, don’t be fooled by the fancy puff pastry; this is still a dump cake, meaning it’s as easy as it is impressive. You don’t need a degree from a culinary school to pull this off—just a can of pumpkin and a little diva flair.
The best part? Your kitchen will smell like the ultimate fall candle, and your friends will be begging for the recipe (tell them it’s an old family secret, it’s more fun that way).
So go ahead, embrace your inner pastry chef without breaking a sweat.
This Pumpkin Puff Pastry Dump Cake will have everyone thinking you’re a dessert genius!
Pumpkin Puff Pastry Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 1 package puff pastry sheets thawed (store-bought because we’re fancy, not crazy)
- 1 15-ounce can pumpkin puree (the soul of fall, in a can)
- 1 12-ounce can evaporated milk (for that creamy goodness)
- 3/4 cup granulated sugar because life’s sweeter with sugar
- 1/2 cup brown sugar for a little molasses-y love
- 2 teaspoons pumpkin pie spice the magic mix of fall
- 1/4 teaspoon salt just a pinch to balance it all
- 3 large eggs nature’s glue
- 1/4 cup butter melted (let’s face it, everything’s better with butter)
Instructions
- Preheat your oven to 375°F (190°C). You want it hot but not too hot—kinda like a first date.
- Unfold one puff pastry sheet and place it in the bottom of a greased 9x13-inch baking dish. It’s like laying the red carpet for the pumpkin filling.
- In a large bowl, mix the pumpkin puree, evaporated milk, granulated sugar, brown sugar, pumpkin pie spice, salt, and eggs until well combined. You’re basically making a pumpkin pool party.
- Pour the pumpkin mixture over the puff pastry in the baking dish. Watch it ooze in like it’s made for that spot.
- Unfold the second puff pastry sheet and place it over the pumpkin mixture. Like a cozy blanket, but, you know, made of pastry.*
- Brush the top puff pastry with melted butter. Don’t skimp. You want it golden and glorious.
- Bake for 45-50 minutes or until the pastry is golden brown and the pumpkin filling is set. Your house will smell like a Pinterest board exploded in your kitchen.
- Let it cool slightly before serving. It’ll be hard, but trust me, worth it.
Notes
Nutrition
Diva's Sweet Suggestions
Maple Pumpkin:
Swap the granulated sugar for 1/2 cup maple syrup, because maple makes everything better.
Nutty Pumpkin:
Stir in 1/2 cup chopped pecans or walnuts for a little crunch and some fall flair.
Pumpkin Spice Latte:
Add 1 tbsp instant coffee granules to the pumpkin mixture for all my PSL fans. Now it’s like your favorite fall drink in cake form. Winning!
Presentation Suggestions:
Serve this beauty on a rustic wooden platter, surrounded by mini pumpkins and fall leaves for that “Pinterest-perfect” vibe.
Top each slice with a dollop of whipped cream and a sprinkle of cinnamon—your guests will think you’ve gone full Martha Stewart!
Ready to dive into the perfect fall treat?
This Pumpkin Puff Pastry Dump Cake is calling your name!
Share it with your friends, and don’t forget to save a slice for yourself—you earned it, diva!
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