If you’re looking for a cozy, no-fuss dessert that shouts fall flavors, this Pumpkin Dump Cake Recipe is a total winner. I love this recipe because it combines the warm spices of pumpkin pie with the simplicity of a dump cake—a dessert where you basically “dump” ingredients and bake. It’s perfect for those busy days when you want something homemade but without the hassle of complicated steps.
When I first tried this Pumpkin Dump Cake Recipe, I was surprised by how moist and flavorful it turned out, even though it’s so easy to make. You’ll find that it’s a fantastic go-to for holiday gatherings, potlucks, or just a Sunday treat with your family. Plus, it’s a great way to use pumpkin puree beyond the usual pies, giving you a luscious, spiced dessert that’s ready in under an hour!
Why You’ll Love This Recipe
- Effortless Preparation: You simply combine everything and bake—no fancy techniques needed.
- Delicious Fall Flavor: The pumpkin and pumpkin spice mix create that perfect seasonal taste every time.
- Great Crowd-Pleaser: My family goes crazy for this at parties and holidays, and I bet yours will too.
- Versatile Serving Options: Serve it warm with ice cream or whipped cream to elevate this simple dessert.
Ingredients You’ll Need
This Pumpkin Dump Cake Recipe uses pantry staples with a few special touches like pumpkin spice seasoning and evaporated milk that really boost the richness. When shopping, look for pure pumpkin puree (not pumpkin pie filling) to get the best texture and flavor.
- Pure pumpkin puree: The base of the flavor, opt for canned pumpkin puree that’s 100% pumpkin.
- Sugar: Balances the pumpkin’s earthiness with just the right sweetness.
- Pumpkin spice seasoning: A blend of cinnamon, nutmeg, and clove that delivers fall vibes in every bite.
- Eggs: Bind everything together, adding moisture and structure.
- Evaporated milk: Adds creaminess and a subtle richness; it’s different from regular milk, so don’t swap!
- Pure vanilla extract: Brings out all the flavors and adds a lovely aroma.
- Yellow cake mix: The “dump” part that bakes up into a soft, cakey topping.
- Chopped pecans: Adds crunch and a nutty flavor that contrasts beautifully with the smooth pumpkin.
- Butter: Sliced on top to melt into the cake mix and create a golden crust.
Variations
I love to tweak this Pumpkin Dump Cake Recipe depending on what I have on hand or the occasion. Feel free to get creative and make it your own! Adding mix-ins or swapping ingredients can give it a fun twist.
- Add-ins: Sometimes I toss in mini chocolate chips or dried cranberries before baking to add extra sweetness and texture; my family adores it!
- Nut substitutions: If pecans aren’t your thing, chopped walnuts or even slivered almonds work beautifully.
- Spice boost: I occasionally add a pinch of ground ginger or cardamom for a slightly different flavor profile.
- Dairy-free tweaks: Use vegan butter and a coconut milk evaporated milk alternative to make it dairy-free without losing richness.
How to Make Pumpkin Dump Cake Recipe
Step 1: Prep Your Pan and Oven
First, preheat your oven to 350°F and grease a 9×13-inch baking dish. I usually use a bit of butter or a non-stick spray to ensure your cake slides out easily and nothing sticks to the edges. This simple step will save you cleanup hassle later!
Step 2: Mix the Pumpkin Base
In a large bowl, whisk together the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract until smooth. I like to use a whisk here because it helps blend everything evenly without overworking the eggs. Your batter should be creamy and fragrant, with that unmistakable pumpkin pie scent.
Step 3: Layer the Cake Mix and Toppings
Evenly sprinkle the dry yellow cake mix over the pumpkin mixture—don’t stir it in! Then, scatter the chopped pecans across the top for that perfect crunch. Slice the cold butter and place the slices evenly over everything; this step is key for creating a golden, buttery crust as the cake bakes.
Step 4: Bake and Cool
Bake your cake in the preheated oven for about 1 hour, until the top is golden and bubbly around the edges. I usually check it around 55 minutes just to make sure it’s not browning too quickly—if it is, a loose foil tent helps. Once out of the oven, allow it to cool slightly before serving. This makes it easier to slice and lets the flavors meld beautifully.
Pro Tips for Making Pumpkin Dump Cake Recipe
- Use Pure Pumpkin: Always choose pure pumpkin puree instead of pumpkin pie filling to control the sweetness and texture.
- Butter Temperature: Use cold butter sliced thinly to help it melt evenly and create a crisp topping instead of soaking into the mix.
- Don’t Stir the Cake Mix: Sprinkle the dry cake mix straight on top of the pumpkin base without mixing to get that signature dump cake crust texture.
- Watch Your Bake Time: Keep an eye towards the end; every oven is different, and you want a golden top but moist pumpkin underneath.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
I love serving this Pumpkin Dump Cake warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Sometimes, I even sprinkle a little extra cinnamon or crushed pecans on top for a pretty finish and that extra flavor pop—my guests always ask for seconds!
Side Dishes
This cake pairs beautifully with a simple cup of coffee or hot apple cider for a seasonal treat. If you’re serving a brunch or dinner with it, something light like spiced roasted nuts or a fresh fruit salad balances the richness nicely.
Creative Ways to Present
For special occasions, I like to serve individual portions of the cake in ramekins with a sprinkle of pecans and a drizzle of caramel sauce to make it feel extra fancy. Layering the cake with whipped cream in clear glasses also makes for a gorgeous pumpkin parfait that guests rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Pumpkin Dump Cake tightly with foil or plastic wrap and store in the refrigerator for up to 4 days. I’ve found that keeping it chilled actually helps the flavors deepen, and it reheats beautifully when you want to enjoy it again.
Freezing
If you want to make this ahead of time, it freezes well! I usually bake the cake first, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It keeps for up to 3 months without losing flavor or texture.
Reheating
To reheat, I pop a slice in the microwave for about 30 seconds to 1 minute or warm the whole cake at 325°F wrapped in foil for 15-20 minutes. Heating it gently helps maintain that soft pumpkin interior and buttery crust without drying it out.
FAQs
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Can I use fresh pumpkin instead of canned puree?
Fresh pumpkin can be used but requires roasting, pureeing, and draining excess moisture first to avoid a watery cake. Canned pure pumpkin puree is much more convenient and provides consistent results for this Pumpkin Dump Cake Recipe.
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What if I don’t have evaporated milk?
Evaporated milk adds richness but you can substitute with whole milk or half-and-half in a pinch. Just keep in mind the texture and flavor might be slightly lighter compared to the original recipe.
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Is this Pumpkin Dump Cake gluten-free?
The classic recipe uses yellow cake mix that contains gluten. To make it gluten-free, use a gluten-free cake mix and be sure to check all other ingredients for gluten content.
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Can I make this recipe vegan?
It’s possible by swapping eggs with flax or chia eggs, using a dairy-free evaporated milk alternative, and vegan butter. However, texture and flavor may vary compared to the traditional Pumpkin Dump Cake Recipe.
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How do I know when the dump cake is done?
Look for a golden brown crust on top with bubbly edges around the pan. Inserting a toothpick into the cake mix topping should come out mostly clean or with moist crumbs—avoid overbaking to keep it soft and moist.
Final Thoughts
This Pumpkin Dump Cake Recipe has become one of my absolute favorites for quick and delicious fall desserts. I love how it requires minimal effort but delivers maximum comfort and flavor. If you’re looking for something to wow your family or guests with little fuss, I can’t recommend this enough—give it a try and watch everyone come back for more!
Print
Pumpkin Dump Cake Recipe
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is a delightful and easy-to-make fall dessert that combines rich pumpkin flavor with a sweet cake topping and crunchy pecans. Perfect for cozy autumn gatherings, this dump cake requires minimal prep and delivers maximum comfort in every bite.
Ingredients
Pumpkin Mixture
- 2 (15 ounce) cans pure pumpkin puree
- 1 cup sugar
- 1 Tablespoon pumpkin spice seasoning
- 4 eggs
- 12 oz evaporated milk
- 1 tsp pure vanilla extract
Topping
- 1 package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Pumpkin Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and pure vanilla extract. Stir well until all ingredients are fully incorporated.
- Layer the Cake Mix: Evenly sprinkle the entire package of yellow cake mix directly over the pumpkin mixture in the bowl. Do not stir, just let it settle on top.
- Add Pecans: Sprinkle 1 cup of chopped pecans evenly over the cake mix layer. This adds a wonderful nutty crunch to the dessert.
- Top with Butter: Slice 1 cup of butter into thin pieces and evenly distribute the slices over the pecans and cake mix topping. The butter will melt and create a golden crust.
- Bake the Cake: Place the prepared pan in the preheated oven and bake at 350°F for 1 hour, or until the top is golden brown and the cake is set.
- Cool and Serve: Allow the cake to cool slightly before serving. This dessert is best enjoyed warm, accompanied by ice cream or whipped cream if desired.
Notes
- This Pumpkin Dump Cake recipe is a quick and easy dessert made with simple pantry ingredients.
- It’s perfect for fall gatherings and holiday celebrations.
- You can substitute pecans with walnuts or omit nuts if preferred.
- Serve warm for the best flavor experience, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 495 kcal
- Sugar: 40 g
- Sodium: 488 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 103 mg
