If you’re craving a dessert that’s effortlessly delicious and packed with the warm, comforting flavors of fall, look no further than this Pumpkin Dump Cake Recipe. This charmingly simple cake layers rich pumpkin puree with fragrant spices beneath a buttery, crunchy topping, creating a perfect balance of moist and crumbly textures. Best of all, it requires minimal prep—just mix, dump, and bake. It’s the kind of dessert you’ll want to make over and over, especially when those crisp autumn evenings call for something sweet and deeply satisfying.
Ingredients You’ll Need
Gathering your ingredients for this Pumpkin Dump Cake Recipe is refreshingly straightforward, and each one plays a crucial role in delivering incredible flavor and texture. From the creamy pumpkin base to the crunchy topping, every component works in harmony to create a cake that’s as comforting as it is easy to make.
- 30 oz pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, for the best natural pumpkin flavor and texture.
- 12 oz evaporated milk: Adds richness and a velvety smoothness to the pumpkin mixture.
- 4 large eggs: Help bind the ingredients together and provide structure for the bake.
- 1 1/2 cups granulated sugar: Sweetens the pumpkin filling to perfect balance without overpowering the spices.
- 2 teaspoons cinnamon: A warm, essential spice that complements pumpkin brilliantly.
- 2 teaspoons pumpkin pie spice: The signature blend that brings depth and warmth to this fall favorite.
- 1 box yellow cake mix: Creates a light, cakey topping that crisps up beautifully in the oven.
- 1 cup butter, melted: Drizzled on top, it creates a golden, buttery crust with a delightful crunch.
- 1 cup chopped pecans or walnuts: Adds a layer of nutty texture that contrasts perfectly with the soft pumpkin base.
- Whipped cream (optional): The ideal finishing touch that adds a creamy, airy contrast when serving.
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and grease a 9×13-inch baking dish with cooking spray. This simple preparation ensures your cake won’t stick and will bake evenly. It’s the foundational first step in bringing this Pumpkin Dump Cake Recipe to life.
Step 2: Mix Pumpkin Layer
In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until completely smooth. This mixture is the luscious heart of your cake, infusing every bite with traditional pumpkin pie flavors but with none of the fuss.
Step 3: Pour Pumpkin Mixture
Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out so it forms a uniform base layer. This sets the stage for the next, more exciting part — the buttery cake topping.
Step 4: Add Cake Mix
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Resist the urge to mix it in; this dry layer will bake into a heavenly crust that contrasts with the tender pumpkin beneath.
Step 5: Top with Butter and Nuts
Drizzle the melted butter evenly over the cake mix—this is what creates that irresistible golden, crispy topping. Then sprinkle the chopped pecans or walnuts over the butter, giving the cake a wonderful crunch and nutty aroma.
Step 6: Bake
Bake your Pumpkin Dump Cake Recipe for about 1 hour, or until the top is a beautiful golden brown and the pumpkin filling is set. The aroma that fills your kitchen while it bakes is pure autumn magic.
Step 7: Cool and Serve
Allow the cake to cool slightly before serving. This step helps the layers set so each slice holds perfectly. For an extra indulgent treat, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
Whipped cream is a classic garnish that adds a light, creamy finish to this rich cake. For a bit of extra flair, sprinkle with a pinch of cinnamon or some toasted pecans on top. Those little touches make every bite feel special.
Side Dishes
This Pumpkin Dump Cake Recipe pairs beautifully with warm beverages like spiced tea, coffee, or even a cozy mug of hot apple cider. It also complements simple sides like vanilla yogurt or a small bowl of fresh berries to balance the sweetness.
Creative Ways to Present
Looking to impress guests? Serve the Pumpkin Dump Cake Recipe in individual ramekins for a charming personal dessert. Alternatively, transform it into a trifle layered with whipped cream and crushed gingersnaps for a show-stopping presentation that everyone will adore.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pumpkin Dump Cake Recipe in an airtight container in the refrigerator for up to 4 days. It stays moist and flavorful, making it perfect for a quick afternoon treat or post-dinner dessert during the week.
Freezing
If you want to keep this cake longer, freezing works well. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
To warm up leftovers, pop a slice in the microwave for 20-30 seconds or heat it in a 325°F oven until warmed through. Reheating refreshes the cake’s texture and brings back that freshly baked coziness you love.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. Using puree gives you full control over the flavor and sweetness of your Pumpkin Dump Cake Recipe.
Can I substitute the yellow cake mix with another flavor?
Yellow cake mix works perfectly because its mild flavor complements the pumpkin without overpowering it. Though you could experiment with spice or butter cake mixes, the classic yellow cake mix is recommended for the ideal texture and taste.
What nuts work best in this recipe?
Pecans are traditional and add a wonderful buttery crunch, but walnuts are an excellent alternative if you prefer their slightly earthier flavor. Both nuts toast deliciously when baked in the cake.
Is this recipe gluten-free?
This Pumpkin Dump Cake Recipe calls for a standard yellow cake mix, which usually contains gluten. To make it gluten-free, look for a gluten-free yellow cake mix and verify other ingredients are gluten-free as well.
Can I make this Pumpkin Dump Cake Recipe vegan?
Since this recipe uses eggs, butter, and evaporated milk, it isn’t vegan as written. However, you might experiment with plant-based substitutes like flax eggs, vegan butter, and non-dairy evaporated milk to create a vegan-friendly version.
Final Thoughts
I can’t recommend this Pumpkin Dump Cake Recipe enough; it’s a total game-changer during pumpkin season and beyond. Whether you’re an experienced baker or just starting out, this delightfully simple yet deeply flavorful dessert is sure to become a beloved staple. So grab your ingredients, get cozy in the kitchen, and treat yourself (and your loved ones) to a slice of pure autumn bliss!
Print
Pumpkin Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy and delicious Pumpkin Dump Cake combines pumpkin puree with warm spices, layered with a yellow cake mix and topped with butter and pecans for a perfect fall dessert. Ready in just over an hour, this recipe is ideal for a cozy autumn treat or a holiday gathering.
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)
- Whipped cream for serving (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Mix Pumpkin Layer: In a medium mixing 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 pumpkin mixture evenly into the prepared baking dish.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture in the baking dish, covering it completely but without stirring.
- Top with Butter and Nuts: Drizzle the melted butter evenly over the dry cake mix layer to help it bake into a moist, golden crust. Then, sprinkle the chopped pecans or walnuts evenly on 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 filling underneath is set and no longer jiggly.
- Serve: Remove the pumpkin dump cake from the oven and allow it to cool slightly. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for a rich and indulgent dessert.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Feel free to substitute pecans with walnuts or omit nuts if preferred.
- Make sure to evenly drizzle the melted butter over the cake mix to ensure proper baking and moisture.
- Let the cake cool a bit before serving to allow it to set properly.
- For a gluten-free version, use a gluten-free yellow cake mix.
