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
Scale
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.
