Welcome to your new favorite fall dessert! This pumpkin dump cake recipe is the ultimate answer for busy parents and beginner bakers. It’s incredibly simple, comforting, and requires minimal effort for maximum flavor. You’ll love how quickly this delicious treat comes together, making it perfect for any autumn occasion or a cozy night in.
Table of Contents
Why You’ll Love This Pumpkin Dump Cake
You’re about to discover a dessert that simplifies your life and delights your taste buds. This pumpkin dump cake recipe stands out for several fantastic reasons:
- Extremely Easy: With just five main ingredients, preparation is a breeze. Just dump and bake!
- Lightning Fast: Minimal prep time means you can have this in the oven in minutes.
- Rich Fall Flavors: Enjoy a perfect blend of sweet pumpkin and warm spices in every bite.
- Effortless Cleanup: One pan is all you need, making post-baking tidying simple.
- Crowd-Pleaser: Everyone adores this comforting, gooey dessert, perfect for gatherings.
Ingredients
Making this incredible pumpkin dump cake recipe starts with a handful of accessible ingredients. You likely have some of these in your pantry already!
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans, optional
- Whipped cream or ice cream, for serving, optional
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional
Notes & Substitutions
Understanding your ingredients ensures the best results for your easy pumpkin dump cake. Using the right type of pumpkin is crucial for this recipe.
Pumpkin Pie Filling vs. Puree: Always use pumpkin pie filling for this recipe, not plain pumpkin puree. Pumpkin pie filling is pre-sweetened and spiced, providing the classic flavor you expect. If you use puree, you’ll need to add sugar and spices yourself.
Butter Types and Melting: Unsalted butter is preferred to control the overall sweetness. As noted by culinary experts, using unsalted butter in baking allows for better control of the final flavor profile. If you only have salted butter, reduce any other added salt in the recipe, though none is explicitly called for here. Make sure your butter is fully melted for even distribution.
Alternatives for Pecans: If you’re not a fan of pecans or have allergies, feel free to skip them. Walnuts are a great substitute, or you can use a mix of your favorite nuts. For a nut-free option, try a sprinkle of rolled oats or a handful of mini chocolate chips.
Spice Cake Mix Varieties: Any brand of spice cake mix works wonderfully. You can also experiment with yellow cake mix or butter pecan cake mix for a slightly different flavor profile. Just ensure the box size is within the 13.25 to 15.25-ounce range.
Equipment
You don’t need fancy tools to make this fantastic fall dessert. Gather these basic kitchen essentials for your pumpkin dump cake:
- 9×13-inch baking pan
- Whisk or fork
- Measuring cups
- Small microwave-safe bowl (for melting butter)
Instructions
Let’s get baking! Follow these simple, step-by-step instructions to create your perfect pumpkin dump cake recipe. Remember, this is designed to be a super easy process.
- Preheat the oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking from the start.
- Prepare the pumpkin base: Add the entire can of pumpkin pie filling, the evaporated milk, and the four large eggs directly into your 9×13-inch baking pan. Use a whisk or a sturdy fork to combine these ingredients thoroughly until the mixture is smooth and uniform. This forms the delightful base of your gooey pumpkin dessert.
- Layer the cake mix: Evenly sprinkle the entire box of spice cake mix over the pumpkin mixture in the pan. Do not stir it in. The goal is to create a dry, even layer on top, which will transform into a cake-like topping during baking.
- Drizzle melted butter: Pour the melted butter over the cake mix layer. Try to cover the cake mix as much as possible with the butter. It’s okay if a few small dry spots remain; these will usually hydrate during baking. If you are using chopped pecans, sprinkle them over the butter layer now.
- Bake the cake: Place the pan in the preheated oven. Bake for 50 minutes to 1 hour, or until the edges of the cake begin to brown slightly. The center will remain gooey; the toothpick test won’t yield a clean result for this style of cake. The cake should jiggle only slightly when gently moved. If it appears very liquidy, continue baking for a few more minutes.
- Cool completely: Remove the pumpkin dump cake from the oven and let it cool completely to room temperature in the pan. This usually takes about 2 hours. Cooling is essential for the cake to set properly and for the flavors to meld beautifully. Once cooled, you can serve it at room temperature or chill it in the fridge for a few hours or up to a day. It’s delicious served warm or cold.
Pro Tips & Troubleshooting
Achieving the perfect gooey texture for your pumpkin dump cake recipe is easy with a few simple pointers. These tips will help you every step of the way.
Proper “Doneness”: Dump cakes are famously gooey! Don’t expect a clean toothpick. Look for golden-brown edges and a center that jiggles slightly, similar to firm Jell-O. If it’s too jiggly, bake a bit longer.
Handling Gooey Texture: This cake is designed to be moist and gooey. If you prefer a firmer texture, you can bake it for an extra 5-10 minutes. However, embrace the delicious fudgy consistency!
Achieving Clean Slices: For neat slices, allow the cake to cool completely, and even chill it in the fridge for an hour or two. A cold knife will cut through the gooey layers much more cleanly.
Even Butter Distribution: Drizzling the melted butter as evenly as possible is key to preventing overly dry patches. A small spoon can help spread it if needed.
Dry Spots or Uneven Baking: If you find some dry cake mix after baking, it usually means the butter wasn’t distributed enough. For future bakes, ensure full coverage. If your oven bakes unevenly, rotate the pan halfway through.
Serving, Storage, & Variations
This versatile pumpkin dump cake recipe offers many delightful ways to enjoy it and keep it fresh. Make it your own with these tips!
Serving Suggestions:
Serve this delicious dessert warm or at room temperature. A generous dollop of whipped cream or a scoop of vanilla ice cream complements the warm spices perfectly. For an extra touch, sprinkle with a pinch of ground cinnamon, nutmeg, or pumpkin pie spice.
Short-Term Storage:
Cover any leftover pumpkin dump cake tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day.
Freezing and Reheating:
To freeze, wrap individual slices or the entire cooled cake securely in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator. Reheat individual slices gently in the microwave or larger portions in an oven preheated to 300°F (150°C) until warm through.
Variations
Spice things up or customize your easy pumpkin dessert with these simple variations.
- Different Cake Mix Flavors: Instead of spice cake, try yellow cake mix, white cake mix, or even a butter pecan cake mix for different undertones.
- Alternative Nuts or Chocolate Chips: Swap pecans for walnuts, almonds, or even a mix. For a chocolatey twist, sprinkle in mini chocolate chips or white chocolate chips before baking.
- Added Spices for Custom Flavor: If you use a plain cake mix, consider adding 1-2 teaspoons of pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger directly to the cake mix for a more intense flavor.
Nutrition Information
Enjoying this delicious pumpkin dump cake means treating yourself to a delightful dessert. Here’s a general breakdown of the nutritional content per serving for this pumpkin dump cake recipe.
| Nutrient | Amount |
|---|---|
| Calories | 373 |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Cholesterol | 112mg |
| Sodium | 395mg |
| Total Carbohydrate | 42g |
| Dietary Fiber | 3g |
| Total Sugars | 19g |
| Protein | 6g |
| Vitamin C | 2mg |
| Calcium | 185mg |
| Iron | 1mg |
| Potassium | 189mg |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation methods. Actual values may vary based on specific brands, portion sizes, and modifications.
FAQ
Got questions about this easy fall dump cake? We’ve got answers to help you confidently bake your next delicious treat!
Can I use plain pumpkin puree instead of pumpkin pie filling? No, the recipe specifically calls for pumpkin pie filling. It’s pre-sweetened and spiced, which is crucial for the flavor and consistency of this pumpkin dump cake recipe.
What does “dump cake” mean? A dump cake gets its name because you “dump” all the ingredients into a pan without much mixing or additional bowls. The history of dump cakes dates back to the 1920s, with modern versions gaining popularity in the 1950s with the advent of boxed cake mixes. It’s renowned for its simplicity and minimal effort.
How do I know when a dump cake is done baking? This cake will remain gooey in the center; the edges should be golden brown. When gently jiggled, the center should have a slight set but still be soft, not liquidy.
Can I make this pumpkin dump cake ahead of time? Absolutely! This cake is excellent made a day in advance. Let it cool completely, then cover and chill in the refrigerator until ready to serve.
Conclusion
You now have everything you need to bake an incredibly easy and delicious pumpkin dump cake recipe. This comforting dessert is perfect for any occasion, especially as the crisp autumn air rolls in. Go ahead, give this simple recipe a try and share the warmth with your family and friends this season!
Easy 5-Ingredient Pumpkin Dump Cake Recipe
Equipment
- Oven
- 9×13-inch pan
- whisk
Ingredients
Cake Ingredients
- 1 can pumpkin pie filling 15-ounce, not plain canned pumpkin
- 1 can evaporated milk 12-ounce
- 4 large eggs
- 1 box spice cake mix 13.25 to 15.25 ounce
- 1 cup unsalted butter, melted 2 sticks
- 1 cup chopped pecans optional
For Serving/Garnish (Optional)
- Whipped cream or ice cream for serving
- Ground cinnamon, ground nutmeg, or pumpkin pie spice for garnish
Instructions
Instructions
- Preheat your oven to 350°F.
- In a 9×13-inch pan, whisk together the pumpkin pie filling, evaporated milk, and eggs until thoroughly combined.
- Evenly sprinkle the spice cake mix over the pumpkin mixture in the pan.
- Drizzle the melted butter over the cake mix, ensuring it covers as much as possible, then sprinkle chopped pecans on top if using.
- Bake for 50 minutes to 1 hour, until the cake edges begin to brown and the center jiggles slightly; note that the center will remain gooey.
- Allow the cake to cool completely to room temperature in the pan for approximately 2 hours before serving, or chill it for a few hours or up to a day in advance to serve cold.