If you’re looking for a cozy, crowd-pleasing dessert that practically makes itself, the Pumpkin Dump Cake Recipe is your new best friend. This easy fall dessert combines the rich, creamy pumpkin filling with a buttery, crunchy cake topping that creates the ultimate texture contrast. It’s like your favorite pumpkin pie and cake got together to make magic happen in one simple pan. Whether you’re whipping it up for a holiday feast or a casual weeknight treat, this dessert effortlessly brings warmth and spice to the table with minimal fuss and maximum flavor.
Ingredients You’ll Need
If you peek inside your pantry and fridge, you might be surprised how many of these essential ingredients you already have. Each one plays a crucial role in building the perfect balance of taste, texture, and that gorgeous golden color this recipe is known for.
- Pumpkin puree: The star ingredient, providing creamy texture and signature fall flavor—make sure it’s pure pumpkin, not pumpkin pie filling.
- Evaporated milk: Adds richness and smoothness to the pumpkin base, making every bite silky.
- Eggs: Help bind the filling together while giving it structure and fluffiness.
- Granulated sugar: Sweetens the pumpkin layer just right without overpowering, balancing the spices perfectly.
- Ground cinnamon: A warm spice that complements the pumpkin with a cozy, aromatic kick.
- Ground nutmeg: Adds subtle earthiness that deepens the fall flavor profile.
- Ground ginger: Brings gentle heat and a hint of zest to brighten the mix.
- Salt: Enhances all the flavors, making each spice and ingredient pop.
- Yellow cake mix: The magic dust that creates the crumbly, buttery crust topping your pumpkin filling.
- Unsalted butter (melted): Drizzled over the cake mix, it toasts the topping to golden perfection with a lovely richness.
- Chopped pecans (optional): Toss these on top if you want an added crunch and nutty flavor that pairs beautifully with pumpkin.
How to Make Pumpkin Dump Cake Recipe
Step 1: Prepare Your Oven and Dish
Start by heating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish thoroughly. This simple prep step ensures your cake won’t stick and will bake evenly, setting the stage for success.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until silky and smooth. This blend captures all the warm spices and rich pumpkin flavor that make the base so irresistible.
Step 3: Layer the Pumpkin Mixture
Pour the silky pumpkin mixture into your prepared baking dish, spreading it out evenly. This forms the creamy, luscious bottom layer that will pair perfectly with the crunchy cake topping.
Step 4: Add the Dry Cake Mix
Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer. Don’t worry about it looking disorganized—the magic happens as it bakes and absorbs moisture.
Step 5: Drizzle with Melted Butter and Add Pecans
Slowly drizzle the melted butter over the cake mix, covering as much surface as you can. This step is essential for that crisp, buttery crust everyone loves. If you’re using them, sprinkle chopped pecans on top now to add a delightful crunch.
Step 6: Bake Until Golden and Set
Bake the cake for 50 to 60 minutes, until the top is a golden brown and the center feels set but still moist. The aroma filling your kitchen will be pure autumn heaven! Let the cake cool for at least 30 minutes before cutting to perfect the texture.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
Top your slice with a generous dollop of freshly whipped cream or a scoop of smooth vanilla ice cream. The cool creaminess beautifully contrasts the warm, spiced pumpkin and crunchy cake topping.
Side Dishes
This dessert pairs wonderfully with a hot cup of spiced cider or your favorite coffee blend. If you’re serving it after a rich meal, a simple bowl of fresh fruit or lightly toasted nuts can also balance the sweetness.
Creative Ways to Present
For a festive touch, dust the top lightly with powdered sugar or sprinkle with cinnamon before serving. You can also serve individual portions in ramekins for a charming presentation that feels extra special.
Make Ahead and Storage
Storing Leftovers
Simply cover your pumpkin dump cake tightly with plastic wrap or foil and refrigerate for up to 4 days. The flavors actually deepen overnight, making leftovers even better than fresh!
Freezing
If you’ve got more cake than you can eat in a few days, wrap it well in foil and plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
Warm individual slices in the microwave for about 20 seconds or heat the whole dish in a 350°F oven for 15-20 minutes until heated through. This revives the melty butter topping and freshens the spices beautifully.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree because pumpkin pie filling contains added spices and sweeteners that can throw off the balance of this recipe.
Is it necessary to use evaporated milk?
Evaporated milk adds richness and creaminess, but you can try substituting with whole milk or half-and-half if needed, though the texture may be slightly different.
Can I make this pumpkin dump cake gluten-free?
Absolutely! Just swap the yellow cake mix for a gluten-free cake mix variety and keep an eye on baking times since gluten-free mixes can vary.
Why does the cake mix sit on top without falling into the pumpkin?
The dry cake mix remains on top because it bakes into a crumbly, golden crust as the butter melts and soaks through it, creating that perfect crunchy layer.
Should I let the cake cool before serving?
Yes! Letting it cool for at least 30 minutes allows the filling to set and makes slicing much easier. It’s delicious served warm or chilled, depending on your preference.
Final Thoughts
Trust me, once you try this Pumpkin Dump Cake Recipe, it will quickly become your go-to dessert whenever pumpkin cravings hit. It’s easy, flavorful, and endlessly comforting — like a warm hug on a plate. Go ahead and give it a whirl; you’ll wonder how you ever enjoyed fall without it!
Print
Pumpkin Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Dump Cake is a simple and delicious fall dessert perfect for Thanksgiving or any cozy gathering. Featuring a smooth pumpkin layer topped with a crunchy cake mix and buttery topping, this easy recipe delivers warm spices and comforting flavors with minimal effort.
Ingredients
Pumpkin Mixture
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Topping
- 1 box (15.25 ounces) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Pumpkin Base: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
- Layer Pumpkin Mixture: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it to cover the entire surface uniformly.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin layer, ensuring full coverage but do not mix.
- Drizzle Butter: Slowly drizzle the melted butter evenly over the surface, covering as much of the cake mix as possible to create a crunchy crust when baked.
- Add Pecans (Optional): Sprinkle chopped pecans on top if you desire a nutty flavor and crunch.
- Bake: Place the dish in the preheated oven and bake for 50 to 60 minutes, or until the top is golden brown and the center is set firmly.
- Cool: Remove from the oven and let the cake cool for at least 30 minutes. This helps the dessert set and makes it easier to slice.
- Serve: Serve warm or chilled, optionally topped with whipped cream or vanilla ice cream for an extra indulgent touch.
Notes
- Use pumpkin puree rather than pumpkin pie filling to avoid excess sweetness and preserve the recipe’s balance of flavors.
- This dessert tastes even better the next day after chilling as flavors meld together beautifully.
- For a less sweet version, reduce the sugar to 3/4 cup.
