Welcome to your new favorite fall dessert! This pumpkin dump cake recipe is incredibly simple, requiring minimal effort but delivering maximum flavor. It’s the perfect sweet treat for autumn gatherings, holiday meals, or just a cozy night in. Imagine a delightful blend of moist pumpkin pie and a buttery cake crust, all baked into one irresistible dish with an amazing texture.
Table of Contents
Why You’ll Love This Pumpkin Dump Cake
This recipe truly embodies simplicity and deliciousness, making it a must-try for any baker.
- Effortless Autumn Dessert: No complex steps or fancy techniques, just mix and bake.
- Simple Pantry Ingredients: You likely have most of these items on hand already.
- Delicious, Rich Pumpkin Flavor: A warm, comforting taste that screams fall in every bite.
- Perfect for Entertaining: It’s a crowd-pleaser that looks impressive but is incredibly easy.
- Minimal Baking Skills Needed: A true beginner-friendly recipe that guarantees success.
Ingredients
Gather these simple ingredients to create your delectable pumpkin dump cake.
Wet Layer:
- 29 ounces pumpkin puree (not pumpkin pie filling)
- 12 ounces evaporated milk
- 1 cup sugar
- 4 large eggs
- 1.5 teaspoons pumpkin pie spice (or homemade blend below)
- Homemade Pumpkin Pie Spice Blend (if needed): 1 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon allspice, 1/8 teaspoon ground ginger, 1/8 teaspoon nutmeg
Dry Topping Layer:
- 15.25 ounces yellow cake mix, 1 box
- ¾ cup pecans, chopped
- 1 cup butter, melted
Optional Serving Additions:
- Cool whip
- Vanilla ice cream
- Caramel syrup
Notes & Substitutions
You can easily adapt this pumpkin dump cake recipe to your preferences. Feel free to use a spice cake mix or white cake mix instead of yellow for a slightly different flavor profile. If you prefer less sweetness, reduce the sugar in the pumpkin layer by a quarter cup. Walnuts or even a mix of pecans and walnuts make great alternatives to pecans. For a dairy-free version, swap the evaporated milk for full-fat canned coconut milk and use a plant-based butter alternative.
Equipment
You won’t need much specialized gear for this easy pumpkin dump cake.
- 9×13 inch cake pan or casserole dish
- Large mixing bowl
- Whisk or spatula
- Measuring cups and spoons
How to Make Pumpkin Dump Cake
Making this delicious pumpkin dump cake is straightforward, even for beginners. Follow these easy steps for a perfect fall treat!
First, preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch cake pan or casserole dish with cooking spray to prevent sticking. This ensures your pumpkin dump cake comes out beautifully.
It’s important to understand the distinction between canned pumpkin puree and pumpkin pie filling, as explained by Martha Stewart, to ensure the right consistency and flavor for your recipe: pumpkin puree vs pumpkin pie filling.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Whisk these wet ingredients together thoroughly until the mixture is smooth and well-combined. This forms the flavorful base of your pumpkin dump cake.
Pour this pumpkin mixture evenly into the prepared baking dish. Use a spatula to smooth the surface flat. Next, sprinkle the chopped pecans evenly over the entire pumpkin layer. This adds a lovely crunch and nutty flavor.
Now, carefully sprinkle the entire box of dry yellow cake mix directly over the pecan and pumpkin layer. Try to get an even coating across the whole surface. Finally, drizzle the melted butter completely and evenly over the top of the dry cake mix layer. It’s crucial that the butter covers as much of the dry mix as possible; you do not need to stir this top layer at all.
Bake the pumpkin dump cake for 55-60 minutes. It’s ready when the top crust turns a beautiful golden brown and appears set. Remove the pan from the oven and let the cake cool for at least 5-10 minutes before serving. This brief cooling period helps the layers set up nicely. Serve warm with a generous dollop of cool whip or a scoop of creamy vanilla ice cream.
Pro Tips for Success
Achieving the perfect pumpkin dump cake is simple with these quick tips.
Do NOT stir the cake mix layer. This is the most crucial step! Stirring will combine the layers and prevent the cake from forming its signature crust. Ensure the butter covers as much of the dry mix as possible for that golden, crisp topping. Proper cooling is key for the best texture, allowing the warm, gooey pumpkin base to set perfectly. Check for doneness visually; the top should be golden brown and the edges slightly bubbly. Using room temperature ingredients for the wet layer helps everything mix together smoothly and bakes more evenly.
Serving, Storage & Variations
This versatile pumpkin dump cake is delightful whether served warm or at room temperature. For an extra special touch, top individual servings with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel syrup.
Store any leftover dump cake covered tightly on the counter for up to two days. For longer freshness, transfer slices to an airtight container and refrigerate for up to 4-5 days. If you love the concept, explore other seasonal dump cake ideas! Try a cherry dump cake in summer, or an apple dump cake for a different fall flavor.
Nutrition Information
This pumpkin dump cake offers a satisfying and rich treat, perfect for any occasion. Each serving provides a good source of energy, with a balance of carbohydrates, fats, and some protein.
| Nutrition Facts | Value |
|---|---|
| Serving Size | 1 piece |
| Calories | 459 kcal |
| Carbohydrates | 56 g |
| Protein | 7 g |
| Fat | 25 g |
| Saturated Fat | 13 g |
| Trans Fat | 1 g |
| Cholesterol | 103 mg |
| Sodium | 439 mg |
| Fiber | 3 g |
| Sugar | 38 g |
| Unsaturated Fat | 10 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 8 g |
| Potassium | 296 mg |
| Vitamin A | 11286 IU |
| Vitamin C | 4 mg |
| Calcium | 187 mg |
| Iron | 2 mg |
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin puree?
Absolutely! If using fresh pumpkin puree, make sure it’s well-drained to avoid excess moisture in your pumpkin dump cake.
What if I don’t have pumpkin pie spice?
No problem! You can easily make your own by combining cinnamon, ground cloves, allspice, ground ginger, and nutmeg. The proportions are listed in the ingredients section.
Do I have to add nuts?
No, nuts are completely optional. Feel free to omit them if you have allergies or simply prefer your pumpkin dump cake without them.
Why shouldn’t I stir the cake mix layer?
Stirring the cake mix layer will prevent the dry mix from absorbing the butter and pumpkin mixture properly, resulting in a soggy, unappealing texture instead of the desired crumbly topping.
Can this dump cake be frozen?
Yes, you can freeze leftover pumpkin dump cake. Wrap individual slices tightly in plastic wrap, then place them in an airtight freezer-safe container for up to 2-3 months. Thaw in the refrigerator before serving.
Conclusion
This easy pumpkin dump cake is the perfect blend of simplicity and satisfying flavor, making it an ideal choice for busy parents and beginner bakers. It truly delivers a delightful dessert with minimal effort. Don’t wait for a special occasion; try this incredible recipe and bring the warm, comforting taste of fall to your home today. We’d love to hear your thoughts on this delightful dessert in the comments below!
Easy Pumpkin Dump Cake
Equipment
- 9×13 inch baking dish
- Large Mixing Bowl
- Spatula
Ingredients
Ingredients
- 29 ounces pumpkin puree
- 12 ounces evaporated milk
- 1.5 teaspoons pumpkin pie spice
- 1 cup sugar
- 4 eggs large
- 15.25 ounces yellow cake mix 1 box
- ¾ cup pecans chopped
- 1 cup butter melted
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch cake pan or casserole dish with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until well mixed.
- Pour the pumpkin mixture into the prepared baking dish and smooth it flat with a spatula. Sprinkle chopped pecans over the pumpkin layer, then evenly distribute the dry yellow cake mix on top.
- Finally, drizzle the melted butter evenly over the top of the cake mix layer, taking care not to stir it.
- Bake for 55 to 60 minutes, or until the top crust turns golden brown and the cake is set.
- Remove the cake from the oven and let it cool for 5 to 10 minutes before serving.
- Serve warm, optionally topped with a dollop of cool whip or a scoop of vanilla ice cream for an extra treat.