If you’re craving something wonderfully cozy, wonderfully simple, and packed with that perfect blend of autumn flavors, this Pumpkin Dump Cake Recipe is exactly what you need. It’s the kind of dessert that feels like a warm hug in cake form—a luscious pumpkin base mixed with warming spices, all topped with a buttery, crunchy cake topping that’s impossible to resist. The best part? It comes together so effortlessly, letting you enjoy a festive treat without the fuss of complicated baking. Trust me, once you try this, it’ll become a beloved staple in your kitchen!
Ingredients You’ll Need
The magic of this Pumpkin Dump Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s lending moisture, flavor, texture, or that beautiful golden color that makes this dessert shine. Here’s what you’ll want to gather before diving in.
- Pumpkin puree: The star of the show, pumpkin puree provides natural moisture and that signature autumn flavor.
- Milk or evaporated milk: Adds creaminess to the batter, balancing the earthiness of pumpkin perfectly.
- Brown sugar: Deepens sweetness with its caramel undertones, enhancing the cake’s rich taste.
- Eggs: Gives the cake structure and helps set the pumpkin mixture beautifully.
- Pumpkin pie spice: Instantly evokes cozy fall vibes with a blend of cinnamon, nutmeg, and cloves.
- Ground cinnamon: Adds warmth and a hint of spice to elevate the pumpkin’s natural flavor.
- Yellow cake mix: Creates a light, fluffy topping that crisps up delightfully in the oven.
- Butter: Melted butter enriches the topping for that irresistible golden crunch.
- Chopped pecans: Toasty pecans add a fantastic crunch and nutty depth to the texture.
How to Make Pumpkin Dump Cake Recipe
Step 1: Prep Your Pan and Oven
Start by lightly greasing a 9×13 inch cake pan to make sure your cake won’t stick and comes out effortlessly once baked. Then preheat your oven to 350º F so it’s ready to work its magic as soon as your batter is prepared.
Step 2: Mix the Pumpkin Batter
In the prepared pan, combine the pumpkin puree, milk (or evaporated milk if you prefer a richer finish), brown sugar, eggs, pumpkin pie spice, cinnamon, and half of the yellow cake mix. Mix these ingredients thoroughly right in the pan until everything is well blended—this mix is the luscious, spiced base of your dump cake.
Step 3: Add the Cake Topping and Pecans
Sprinkle the remaining half of the dry cake mix evenly over the pumpkin batter. This makes an unexpected topping that bakes into a light, crunchy layer. Next, scatter the chopped pecans over the top for a deliciously nutty texture, and finally, evenly dot the surface with sliced butter so it melts into the topping as it bakes.
Step 4: Bake Until Golden
Pop your cake into the oven to bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 20 minutes before slicing to let the flavors settle and make serving easier.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
This Pumpkin Dump Cake shines on its own, but adding a scoop of vanilla ice cream or a dollop of freshly whipped cream turns it into a show-stopping dessert. A sprinkle of cinnamon or extra chopped pecans on top can add a lovely final touch that also ups the visual appeal.
Side Dishes
Serve this Pumpkin Dump Cake alongside a hot cup of coffee, spiced chai, or even a glass of cold milk to create a complete experience. It also pairs wonderfully with other fall favorites like candied yams or a simple green salad to balance the sweetness if you’re serving it after a hearty meal.
Creative Ways to Present
Try scooping the Pumpkin Dump Cake into individual ramekins for a charming presentation at dinner parties. You can also layer a crumble of the cake with whipped cream and toasted pecans in a clear glass for an elegant trifle-style dessert that will impress your guests without extra work.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh and delicious for about 3 to 4 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day!
Freezing
This Pumpkin Dump Cake Recipe freezes beautifully. To freeze, wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat gently for that just-baked feel anytime you want.
Reheating
Reheat single portions in the microwave for about 20 to 30 seconds or warm the whole pan in the oven at 325º F for 10-15 minutes until warmed through. Adding a scoop of ice cream at serving will help revive that fresh-from-the-oven magic.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you will need to cook and puree the fresh pumpkin yourself first. The canned pumpkin puree saves time and ensures a consistent texture and flavor, but homemade puree can work if you prefer fresh ingredients.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, you can mix your own with cinnamon, nutmeg, ginger, cloves, and allspice. This personalized blend will still give the cake that perfect fall spice flavor.
Is it okay to use salted butter?
Yes, salted butter can be used if that’s what you have available. Just be mindful and you might want to reduce any additional salt elsewhere in the recipe if added.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free yellow cake mix and double-check your ingredients for gluten content. The recipe will still taste amazing and keep that perfect balance of texture and moistness.
Why is it called a dump cake?
“Dump cake” refers to the easy method of “dumping” ingredients into the pan without much mixing or fuss. It’s a simple and quick way to make a delicious cake with minimal prep—exactly what this Pumpkin Dump Cake Recipe delivers.
Final Thoughts
This Pumpkin Dump Cake Recipe is such a treasure in the realm of effortless desserts that deliver big on flavor and comfort. Whether you’re welcoming autumn guests or simply want to treat yourself, this cake offers a sweet, spiced slice of seasonal joy without the stress. Give it a try, and soon it will be your go-to recipe for warm, cozy moments all year long.
Print
Pumpkin Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is an easy, comforting dessert perfect for fall and holiday gatherings. With simple pantry ingredients like pumpkin puree, yellow cake mix, and warm spices, this one-pan dessert combines moist pumpkin filling with a buttery cake topping and crunchy pecans. It’s effortless to prepare yet delivers a rich, seasonal flavor everyone will love.
Ingredients
Pumpkin Mixture
- 1 can (30 oz) pumpkin puree
- 1.5 cups milk (or 1 can evaporated milk)
- 2/3 cup packed brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Cake Topping
- 1 box yellow cake mix
- 1 stick (1/2 cup) butter, melted
- 1 cup chopped pecans
Instructions
- Prep: Lightly grease a 9×13 inch cake pan to prevent sticking. Preheat your oven to 350º F to ensure it’s at the right temperature for baking the cake evenly.
- Make cake: In the prepared pan, combine the pumpkin puree, milk, brown sugar, eggs, pumpkin pie spice, cinnamon, and half of the yellow cake mix. Mix these ingredients well until fully incorporated to create the pumpkin base layer. Then sprinkle the remaining half of the cake mix evenly over the top. Follow by evenly sprinkling the chopped pecans on top of the cake mix. Finish by evenly distributing slices of the melted butter across the entire surface to help the cake topping bake up golden and crisp.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out clean, indicating the pumpkin layer is cooked through and the topping is set. Let the cake cool in the pan for at least 20 minutes before cutting and serving to allow it to firm up for easy slicing.
Notes
- You can substitute evaporated milk for regular milk for a richer flavor and creamier texture.
- Ensure the cake is fully cooled before slicing for clean cuts.
- For extra spice, add a pinch of ground nutmeg or cloves to the pumpkin mixture.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat slices gently in the microwave or oven for a warm dessert experience.
