If you’re craving an irresistible autumn dessert with minimal fuss, this Pumpkin Dump Cake Recipe is exactly what you need. It’s a delightfully simple way to enjoy all the cozy flavors of pumpkin pie, combined with a buttery, crunchy cake topping that almost magically forms while baking. With just a handful of pantry staples and easy steps, you get a crowd-pleasing treat that tastes like it took hours, but really comes together in minutes.
Ingredients You’ll Need
These ingredients are straightforward and essential; each one plays a special role in building the cake’s signature texture and flavor. From creamy pumpkin puree to the crunchy pecan topping, every element brings something delicious to the table.
- 30 oz pumpkin puree: This is the star of the show, providing moisture, flavor, and that iconic autumn color without the sweetness of pumpkin pie filling.
- 12 oz evaporated milk: Adds richness and smoothness, helping to create that custard-like base underneath the cake layer.
- 4 large eggs: These bind everything together, creating structure and fluffiness.
- 1 1/2 cups granulated sugar: Sweetens perfectly to balance the pumpkin’s earthiness.
- 2 teaspoons cinnamon: Brings warmth and classic spice notes to the cake.
- 2 teaspoons pumpkin pie spice: The magic blend of spices that brings the full pumpkin pie flavor without extra effort.
- 1 box yellow cake mix: This creates the crunchy, buttery topping once baked, sealing in the pumpkin filling.
- 1 cup butter, melted: Drizzled on top to make the cake crumble golden and crisp.
- 1 cup chopped pecans (or walnuts): Adds a delightful nutty crunch for texture and contrast.
- Whipped cream (optional): The perfect finishing touch to add creamy lightness when serving.
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and giving a 9×13-inch baking dish a light coating of cooking spray. This step ensures the cake won’t stick and rolls out cleanly when it’s time to serve.
Step 2: Mix Pumpkin Layer
In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and pumpkin pie spice until the mixture is completely smooth. This blend is the luscious base that will soak up flavors as it bakes.
Step 3: Pour the Pumpkin Mixture
Pour this creamy pumpkin mixture evenly into your prepared baking dish, creating a thick and even layer that promises all the rich pumpkin goodness in every bite.
Step 4: Add Cake Mix
Scatter the dry yellow cake mix gently and evenly across the top of the pumpkin layer. This dry topping will bake up beautifully into a crisp crust while sealing in the moist pumpkin filling.
Step 5: Top with Butter and Nuts
Drizzle the melted butter all over the cake mix layer; this fat turns the cake golden and irresistibly crispy. Then sprinkle chopped pecans or walnuts over the butter to add a satisfying crunch and nutty depth of flavor.
Step 6: Bake to Perfection
Place the dish in the oven and bake for about one hour. You’ll know it’s done when the top is golden brown and you can see the filling has set without wobbling when gently shaken.
Step 7: Cool and Serve
Let the Pumpkin Dump Cake Recipe cool slightly before slicing so the layers can fully settle. Serve warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for that extra touch of indulgence.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
Whipped cream is a classic garnish, lending lightness and creaminess that perfectly contrasts the cake’s warm spices and hearty texture. Toasted pecans or a sprinkle of cinnamon on top adds an elegant finishing touch.
Side Dishes
This pumpkin dump cake pairs beautifully with a hot cup of coffee or spiced chai tea, making any afternoon feel like a special occasion. For an added decadence, serve alongside vanilla or cinnamon ice cream to complement the warm flavors.
Creative Ways to Present
Consider serving individual portions in ramekins topped with a swirl of whipped cream and a pecan for a charming presentation. You can also layer the cake with whipped cream in a trifle bowl for a stunning holiday dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pumpkin dump cake tightly with plastic wrap or foil and store in the refrigerator. It will stay fresh for up to 4 days, allowing you to enjoy that cozy pumpkin flavor day after day without losing any moisture or texture.
Freezing
You can freeze leftover Pumpkin Dump Cake Recipe by wrapping it tightly in plastic wrap and then foil or placing it in an airtight container. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To warm up your pumpkin dump cake, use a microwave for about 30 seconds or reheat individual portions in a 350°F oven for 10 to 15 minutes. This method revives the crisp top and warm, comforting filling beautifully.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
While you can substitute pumpkin pie filling, it already contains added sugars and spices, which may make your dump cake too sweet or overly spiced. It’s best to stick with plain pumpkin puree and control the sweetness and spice yourself for the best results.
What nuts work best in this recipe?
Chopped pecans are traditional and add a lovely buttery crunch, but walnuts also work beautifully. If you’re nut-free, you can skip them or substitute with toasted coconut flakes for a different texture.
Can I make this recipe gluten-free?
Yes! Just swap the yellow cake mix for a gluten-free version that you like. Be sure to check the baking instructions as baking times may vary slightly with gluten-free mixes.
Is the pumpkin dump cake very sweet?
This dessert strikes a lovely balance between sweet and spiced. The natural earthiness of pumpkin blends with warm spices and just the right amount of sugar, so it is not overly sweet but satisfyingly flavorful.
How long does this cake keep well?
Refrigerated pumpkin dump cake is best enjoyed within 4 days, as the custard filling tastes freshest and the topping stays crisp during this time.
Final Thoughts
This Pumpkin Dump Cake Recipe is a wonderful discovery for anyone who loves pumpkin desserts but wants an easy, no-fuss option that still wows. The combination of creamy pumpkin, warm spices, crunchy cake topping, and buttery pecans is pure magic. I truly hope you give this recipe a try and find it as comforting and crowd-pleasing as I have. Happy baking and pumpkin-loving!
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Pumpkin Dump Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Dump Cake is a simple and delicious fall dessert that combines smooth pumpkin puree with warming spices, all topped with a buttery cake mix and crunchy pecans. Perfect for a cozy gathering, this easy-to-make cake bakes in one dish and delivers comforting autumn flavors with minimal effort.
Ingredients
Pumpkin Mixture
- 30 oz pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (or walnuts)
Optional Serving
- Whipped cream for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Mix Pumpkin Layer: In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and pumpkin pie spice until the mixture is smooth and well combined. Pour this mixture evenly into the prepared baking dish.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture in the baking dish, covering the surface thoroughly.
- Top with Butter and Nuts: Drizzle the melted butter evenly over the cake mix layer, allowing it to soak in. Then sprinkle the chopped pecans or walnuts evenly over the top for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for about 1 hour, or until the top is golden brown and the pumpkin filling is set.
- Serve: Allow the dump cake to cool slightly before serving. Optionally, top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and seasoning.
- Ensure the butter is well melted to drizzle evenly over the cake mix topping.
- Let the cake cool a bit before serving for easier slicing and better texture.
- For nut-free version, omit the pecans or walnuts.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
