If you’re looking for an effortless yet irresistibly delicious dessert to cozy up your kitchen, the Pumpkin Dump Cake Recipe is your golden ticket. This dish combines the rich, velvety flavors of pumpkin with the sweet crunch of buttery cake topping, making it a perfect crowd-pleaser for any fall gathering or a simple family treat. It’s so easy to put together that you’ll wonder how something this comforting and flavorful can be made with just a few pantry staples!
Ingredients You’ll Need
The magic of this Pumpkin Dump Cake Recipe lies in its straightforward ingredients. Each element plays a special role in creating layers of flavor, texture, and that warm golden color that looks as amazing as it tastes.
- Pumpkin puree: This provides the rich, creamy base loaded with classic fall flavors and moisture to keep the cake tender.
- Evaporated milk: Adds luscious creaminess without making the filling too heavy.
- Brown sugar: Sweetens and adds a hint of caramel notes that pair perfectly with pumpkin.
- Pumpkin pie spice: A fragrant blend that brings cinnamon, nutmeg, and allspice to every bite.
- Kosher salt: Balances sweetness and heightens all the flavors.
- Eggs: Bind the filling ingredients for a silky custard-like texture.
- Yellow cake mix: Creates that famous “dump cake” topping that crisps up and contrasts beautifully with the smooth pumpkin layer.
- Chopped pecans: Add crunch and a nutty depth to the topping.
- Unsalted butter, melted: Drizzled on top to ensure the cake mix bakes into a golden, buttery crust.
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F. This ensures it’s hot and ready to give your cake that perfect rise and golden finish. Grease your 9×13-inch baking pan to prevent sticking and help every bite slide out smoothly.
Step 2: Mix the Pumpkin Filling
Whisk together the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and kosher salt until the mixture is smooth. This filling is the heart of the cake – rich, spiced, and cozy.
Step 3: Incorporate Eggs
Crack in the eggs and whisk once more until everything is well combined. The eggs are crucial here, lending a custard-like consistency that holds the pumpkin layer together without making it dense.
Step 4: Layer the Pumpkin Mixture
Pour the luscious pumpkin batter into your prepared pan, spreading it out evenly. This is the foundation for all the delicious layers to come.
Step 5: Add Cake Mix and Pecans
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Then, scatter the chopped pecans on top. The pecans bring an irresistible crunch that contrasts the silky filling beneath.
Step 6: Drizzle with Butter
Pour the melted butter evenly across the cake mix and pecans. This step is the secret to that luscious golden crust everyone raves about when they bite into a dump cake.
Step 7: Bake to Perfection
Place the cake in the oven for 50 to 55 minutes. Keep an eye on it around 30 minutes, covering with foil if it starts browning too quickly. The goal is a bubbly pumpkin base with a crisp, golden top.
Step 8: Serve with Style
Once baked, let your Pumpkin Dump Cake Recipe cool slightly before adding your favorite toppings. This helps the cake set and makes every slice clean and satisfying.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
The beauty of serving this Pumpkin Dump Cake Recipe is that it pairs wonderfully with simple garnishes that elevate every bite. Think dollops of freshly whipped cream, a scoop of vanilla ice cream melting slowly, or a drizzle of rich caramel sauce finished with a pinch of cinnamon for extra warmth.
Side Dishes
This cake shines as a dessert after hearty, comforting meals like roasted turkey, glazed ham, or even a simple autumn soup. Its sweet spiced flavors balance savory plates perfectly, making it an ideal finale to any fall feast.
Creative Ways to Present
For festive occasions, serve the Pumpkin Dump Cake Recipe in clear glass dishes so guests can admire the layers. You might also turn individual portions into parfait-style cups with layers of whipped cream and chopped pecans for a fun twist.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Dump Cake Recipe keeps wonderfully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so a leftover slice is even better the next day.
Freezing
To freeze, wrap cooled slices tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to 2 months, ready to thaw and enjoy whenever a pumpkin craving strikes.
Reheating
Reheat single servings gently in the microwave for about 30 seconds or until warm. For larger portions, cover loosely with foil and warm in a 325°F oven for 15-20 minutes to keep that perfect texture intact.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but it needs to be cooked and pureed until smooth before measuring out the same amount as canned. Canned puree offers consistent moisture and texture, making it the easiest choice for this recipe.
Is it necessary to use pumpkin pie spice?
While pumpkin pie spice brings classic fall flavor notes, you can customize the spice blend to your taste by using cinnamon, nutmeg, ginger, or cloves individually. Just make sure to keep the total amount close to 2 teaspoons for the best balance.
What type of cake mix works best?
A yellow cake mix is ideal for this recipe as it adds a buttery sweetness that complements the pumpkin layer. White or spice cake mixes can be used for variation, but yellow provides the classic dump cake texture and flavor.
Can I substitute pecans with another nut or omit them?
Absolutely! Walnuts, almonds, or even hazelnuts work great if you prefer a different crunch. If you’re nut-free, simply leave out the pecans; the cake mix topping will still be deliciously crisp without them.
Is Pumpkin Dump Cake Recipe suitable for holiday parties?
Definitely! It’s a holiday favorite because it’s easy, impressive, and appeals to all ages. Plus, the warm spices and pumpkin flavor embody festive seasonal vibes perfectly.
Final Thoughts
I truly hope you give this Pumpkin Dump Cake Recipe a try because it’s one of those rare desserts that feels homemade, cozy, and fancy all at once without any fuss. It’s a comforting hug of fall flavors that’s perfect for sharing with loved ones. Once you make it, this recipe will become your go-to for quick desserts that never sacrifice taste. Happy baking!
Print
Pumpkin Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is a delightfully easy and flavorful dessert perfect for fall. Combining classic pumpkin pie flavors with the convenience of a dump cake, it requires minimal effort but yields a moist, spiced treat topped with crunchy pecans and a buttery cake crust.
Ingredients
Pumpkin Mixture
- 29–30 ounces pumpkin puree (822–850 grams, 1 large can)
- 12 ounces evaporated milk (340 grams, 1 can)
- ¾ cup brown sugar (160 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- ½ teaspoon kosher salt
- 3 large eggs (150 grams)
Topping
- 15.25 ounces yellow cake mix (432 grams, 1 box)
- 1 cup chopped pecans (114 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
- Mix Pumpkin Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and kosher salt until the mixture is smooth and well combined.
- Add Eggs: Crack the eggs into the pumpkin mixture and whisk thoroughly until fully incorporated and the mixture is smooth.
- Pour Mixture into Pan: Grease a 9×13-inch baking pan and pour the pumpkin mixture evenly into the bottom of the pan.
- Add Cake Mix and Pecans: Evenly sprinkle the dry yellow cake mix over the pumpkin layer, then sprinkle the chopped pecans evenly over the cake mix.
- Drizzle Butter: Drizzle the melted unsalted butter evenly over the top of the cake mix and pecans to moisten and create a crispy topping.
- Bake the Cake: Place the pan in the oven and bake for 50-55 minutes. After 30 minutes, check the cake and if the top is browning too much, loosely cover with aluminum foil to prevent burning. Continue baking until the cake is set and golden brown on top.
- Serve: Let the pumpkin dump cake cool slightly before serving. For an indulgent touch, serve with whipped cream, a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
Notes
- You can substitute chopped walnuts for pecans if preferred.
- Ensure the pumpkin puree is 100% pure pumpkin and not pumpkin pie filling for best results.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute the yellow cake mix with a gluten-free version.
- If the top starts to brown too quickly, covering with foil helps prevent burning.
