If you’re craving a dessert that feels like a cozy hug on a plate, this Pumpkin Dump Cake Recipe is your new best friend. It’s wonderfully simple yet bursting with the warm, comforting spices and rich pumpkin flavor that make fall desserts so beloved. Whether you’re an experienced baker or just someone who loves easy, impressive recipes, this dump cake delivers a fluffy cake-like texture with a golden, buttery crust, all without any fuss. It’s a staple for holiday gatherings, chilly evenings, or anytime you want to bring a bit of seasonal magic to the table.
Ingredients You’ll Need
Every ingredient in this Pumpkin Dump Cake Recipe plays a vital role, from the creamy pumpkin puree to the crunchy nuts that add texture. These simple pantry staples come together to create a symphony of flavors and textures that are as delightful as they are effortless to combine.
- 1 can (15 ounces) Pumpkin Puree: Use pure pumpkin puree for that authentic, rich pumpkin flavor without added sweetness.
- 1 can (12 ounces) Evaporated Milk: This adds creaminess and a luscious richness to the cake base.
- 3 large Eggs: Essential for binding the ingredients and providing structure to the cake.
- 1 cup Granulated Sugar: Keeps the sweetness balanced and complements the spices beautifully.
- 1 teaspoon Ground Cinnamon: Brings a warm, inviting spice that pairs perfectly with pumpkin.
- 1/2 teaspoon Ground Nutmeg: Adds subtle depth and complexity to the flavor profile.
- 1/2 teaspoon Salt: Enhances sweetness and balances all flavors in the mix.
- 1 box (15.25 ounces) Yellow Cake Mix: The secret to a fluffy, inviting cake texture without extra effort.
- 1/2 cup Unsalted Butter (melted): Creates that crispy, golden crust packed with buttery goodness.
- 1 cup Chopped Nuts (optional): Pecans or walnuts add a crunchy contrast that’s optional but highly recommended.
- Whipped Cream (for serving): Adds a light, creamy finish that elevates every bite.
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Greasing your baking dish is important so the cake doesn’t stick, making for a clean and easy serving later on.
Step 2: Mix the Pumpkin Base
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until the mixture is smooth and well blended. This blend forms the rich and creamy base of your dump cake.
Step 3: Pour and Layer
Pour your pumpkin mixture evenly into the prepared 9×13-inch baking dish. Be sure to spread it out smoothly so your cake will bake evenly and rise just right.
Step 4: Cake Mix Topping
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir or mix in – this is what creates the unique texture of the cake, with a fluffy inside and a crispy top.
Step 5: Add Butter and Nuts
Drizzle the melted butter over the cake mix layer. This step is key to achieving that irresistible golden crust. If you’re using nuts, sprinkle them evenly on top now for a delicious crunch.
Step 6: Bake to Perfection
Bake the cake for 45 to 50 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean. Your kitchen will start to smell heavenly at this point!
Step 7: Cool and Prepare to Serve
Let your Pumpkin Dump Cake cool for about 10 to 15 minutes after baking. This resting period allows the flavors to set and makes it easier to serve without falling apart.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
A dollop of fluffy whipped cream is the classic finishing touch that adds a light sweetness and smooth contrast to the warmly spiced pumpkin cake. For an extra festive touch, sprinkle a little cinnamon or nutmeg on top of the whipped cream.
Side Dishes
Serve slices of this Pumpkin Dump Cake Recipe alongside a hot cup of coffee or chai tea for the perfect afternoon treat. If you’re aiming for a full dessert spread, some caramel or vanilla ice cream on the side also pairs beautifully.
Creative Ways to Present
For a creative twist, serve the cake in individual ramekins or mason jars layered with whipped cream and a sprinkle of nuts on top. This makes for a charming presentation ideal for holiday dinners or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Dump Cake should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a great make-ahead dessert for busy weeks.
Freezing
You can freeze this dump cake by wrapping it well with plastic wrap and aluminum foil, or storing it in a freezer-safe container. It freezes beautifully for up to 2 months without losing its texture or flavor.
Reheating
To enjoy leftovers warm, reheat individual portions in the microwave for 20 to 30 seconds or warm the whole dish in a 350°F oven, covered with foil, until heated through. Adding a fresh dollop of whipped cream or ice cream after warming is a delightful bonus.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree in the Pumpkin Dump Cake Recipe. Pumpkin pie filling contains added spices and sweeteners that can alter the cake’s flavor and texture.
Is it possible to make this recipe gluten-free?
Absolutely! Use a gluten-free yellow cake mix and ensure your other ingredients are gluten-free certified. The cake will still turn out delicious and tender.
What type of nuts work best for this cake?
Pecans and walnuts are classic choices as their natural earthiness complements the pumpkin perfectly. Feel free to omit nuts if you prefer a nut-free version or want a smoother topping.
Can I prepare this dessert ahead of time?
Yes! Pumpkin Dump Cake Recipe is great for making in advance. Just assemble it, cover, and refrigerate. Bake it the next day, adding a bit of extra baking time if starting cold from the fridge.
How do I prevent the cake from becoming soggy?
The trick is not to mix the cake mix into the pumpkin layer, but rather sprinkle it on top and then drizzle melted butter over it. This technique creates a beautiful crust that keeps the cake from getting soggy.
Final Thoughts
This Pumpkin Dump Cake Recipe is one of those rare desserts that combines ease, flavor, and nostalgia into one delightful dish. Whether you’re baking for a crowd or a quiet night in, this cake is sure to become a favorite. So grab your ingredients, preheat that oven, and let the magic of pumpkin and spice fill your home.
Print
Pumpkin Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is a simple, crowd-pleasing dessert that combines creamy pumpkin puree with warm spices and a buttery cake topping. With minimal prep and easy layering, it’s perfect for fall gatherings and holiday dinners. The texture features a moist pumpkin base with a golden, crispy cake crust, optionally topped with crunchy nuts and whipped cream for extra indulgence.
Ingredients
Base
- 1 can (15 ounces) Pumpkin Puree (Ensure you’re using pure pumpkin puree, not pumpkin pie filling.)
- 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 Salt
Topping
- 1 box (15.25 ounces) Yellow Cake Mix
- 1/2 cup Unsalted Butter (melted)
- 1 cup Chopped Nuts (optional; pecans or walnuts)
For Serving
- Whipped Cream (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake the cake.
- Mix pumpkin base: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well blended.
- Prepare baking dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking, then pour the pumpkin mixture into the dish, spreading it evenly with a spatula.
- Add cake mix layer: Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in. This layering is key to the ‘dump cake’ texture.
- Drizzle butter: Pour the melted butter evenly over the top of the sprinkled cake mix. This will create the golden, crispy crust during baking.
- Add nuts (optional): If using, sprinkle the chopped nuts on top of the butter layer for added crunch and flavor.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool for 10-15 minutes. This helps the layers set and makes it easier to serve.
- Serve: Serve the pumpkin dump cake warm or at room temperature. Top with whipped cream if desired for a light, airy finish.
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Do not mix the cake mix into the pumpkin layer; the layering is what creates the signature texture of a dump cake.
- For a nut-free version, simply omit the chopped nuts.
- This cake is delicious served warm but also keeps well and can be enjoyed at room temperature.
- Can be stored covered in the refrigerator for up to 4 days; reheat portions before serving.
