Upside Down Pumpkin Apple Pie
Pumpkin pie on the bottom, apple pie in the middle, and buttery, nutty, spice cake & pecan streusel on top! A mash-up of favorite fall desserts. This Upside Down Pumpkin Apple Pie, or Pumpkin Apple Dump Cake, is universally loved, and I always get asked for the recipe!
Servings 12
Ingredients
For pumpkin pie layer:
- 29 oz. can pumpkin puree NOT pumpkin pie filling!
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 1/4 tsp. ginger
- 1 3/4 cup granulated sugar
- 3 large eggs
- 12 oz. can evaporated milk
For apple pie layer:
- 3 large apples peeled, cored, sliced
- 2 tbsp. butter
- 1/4 cup packed brown sugar
- 1/2 tsp. cinnamon
For topping:
- 1 box spice cake mix vanilla or yellow cake mix also works
- 2 cups chopped pecans
- 1 cup butter melted
- whipped topping optional garnish
Instructions
For pumpkin pie layer:
- In a large bowl, whisk together pumpkin, spices, sugar, eggs, and milk.
- Pour into a well-greased 9x13-inch baking dish.
For apple pie layer:
- In a large saucepan over medium-high heat, combine apples and butter.
- Cook and stir until apples are softened, about 7-8 minutes.
- Remove from heat, drain any liquid, and additionally, blot apples with a paper towel. The apples will produce a lot of liquid as they cook. It's very important to remove as much liquid as possible once the apples have softened.
- Stir in brown sugar and cinnamon.
- Allow apples to cool to room temperature.
- Scatter apples evenly over pumpkin pie mixture in the baking dish.
For topping:
- Sprinkle the entire box of dry cake mix evenly over the pumpkin and apples, starting from the edges, and working toward the middle.
- Sprinkle the chopped pecans evenly over the cake mix.
- Drizzle the melted butter evenly over the cake mix and pecans, covering as much as possible.
- Bake at 350 degrees for 50-60 minutes or until the edges and top are golden brown. It should appear mostly set when slightly jiggled, but it will thicken as it cools.
- Remove from heat to a wire rack, and allow to cool completely.
- Refrigerate until thoroughly chilled, at least 4 hours.
- Cut and serve with whipped cream.
- Store leftovers covered in the refrigerator for 3-4 days.