pumpkin dump cake recipe

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Pumpkin dump cake recipe When the air gets crisp and the leaves start to turn, there’s nothing more comforting than a warm, spiced dessert that brings all the flavors of fall to your table. If you’re looking for an easy, no-fuss treat to impress your family and friends, this pumpkin dump cake recipe is a must-try.

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With minimal effort and maximum flavor, this dessert combines the creamy richness of pumpkin pie with the buttery crunch of a cake topping. Let’s dive into how to make this autumnal delight!

Why You’ll Love This Pumpkin Dump Cake Recipe

This recipe is perfect for anyone who loves pumpkin but doesn’t want to spend hours in the kitchen. Here’s why it’s a crowd-pleaser:

  • Effortless Preparation: True to its name, you simply “dump” the ingredients into a baking dish—no complicated steps required.
  • Rich, Cozy Flavors: With warm spices like cinnamon and nutmeg paired with pumpkin puree, it tastes just like fall in every bite.
  • Perfect for Gatherings: Whether it’s for Thanksgiving, a potluck, or just a cozy night in, this dessert is always a hit.
  • Customizable: You can easily tweak the recipe to suit your preferences or dietary needs.

Ingredients You’ll Need

To make this pumpkin dump cake recipe, you’ll need just a handful of simple ingredients:

  • For the Pumpkin Layer:
  • 1 can (15 oz) of pumpkin puree (not pumpkin pie filling)
  • 1 cup of evaporated milk
  • 3 large eggs
  • 1 cup of granulated sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ginger (optional)
  • A pinch of salt
  • For the Cake Topping:
  • 1 box of yellow cake mix
  • 1 cup (2 sticks) of unsalted butter, melted
  • 1/2 cup of chopped pecans or walnuts (optional)

Step-by-Step Instructions

  1. Preheat Your Oven
    Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the Pumpkin Base
    In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth. Pour this mixture evenly into your prepared baking dish.
  3. Add the Cake Mix
    Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Be sure to cover the entire surface—this will create that delicious crumbly topping.
  4. Drizzle with Butter
    Slowly pour the melted butter over the top of the cake mix. Try to cover as much of the surface as possible. The butter will soak into the mix as it bakes, creating a golden crust.
  5. Optional: Add Nuts
    If you’re using chopped pecans or walnuts, sprinkle them evenly over the top for added crunch and flavor.
  6. Bake to Perfection
    Place the dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and set. You’ll know it’s ready when the edges are slightly crisp and the center is no longer jiggly.
  7. Cool and Serve
    Let the cake cool for at least 20 minutes before serving. This will allow the layers to set properly. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Tips for Making the Best Pumpkin Dump Cake

  • Use Pure Pumpkin Puree: Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices.
  • Don’t Skip the Butter: The melted butter is what gives the topping its crispy texture, so make sure to use enough to cover most of the cake mix.
  • Add Extra Spice: If you love bold flavors, feel free to add a pinch of cloves or allspice to the pumpkin mixture.
  • Make It Gluten-Free: Simply swap out the regular cake mix for a gluten-free alternative.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or enjoy cold—it’s delicious either way!

Frequently Asked Questions (FAQ)

Q: Can I make this pumpkin dump cake ahead of time?
A: Absolutely! You can prepare it a day in advance and store it in the refrigerator. Simply reheat it in the oven at 300°F (150°C) for about 15 minutes before serving.

Q: Can I use a different type of cake mix?
A: Yes! While yellow cake mix is traditional, you can experiment with spice cake mix for even more autumnal flavor or white cake mix for a lighter taste.

Q: What can I substitute for evaporated milk?
A: If you don’t have evaporated milk on hand, you can use heavy cream or half-and-half as a substitute.

Q: Can I make this recipe dairy-free?
A: Yes! Use a dairy-free butter substitute and replace evaporated milk with coconut milk or almond milk.

Q: Do I have to use nuts?
A: Not at all! The nuts are optional and can be omitted if you prefer a nut-free dessert.

Final Thoughts

This pumpkin dump cake recipe is proof that making a decadent dessert doesn’t have to be complicated. With its creamy pumpkin base and buttery crumb topping, it’s sure to become your go-to treat for fall gatherings or cozy nights at home. Whether you’re an experienced baker or just starting out, this recipe is foolproof and guaranteed to impress.

So grab your ingredients, preheat that oven, and get ready to enjoy one of the easiest—and tastiest—desserts of the season!

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pumpkin dump cake recipe

pumpkin dump cake

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Celebrate the flavors of fall with this easy and delicious Pumpkin Dump Cake. Combining a creamy spiced pumpkin base with a buttery, crunchy cake topping, this dessert is a perfect choice for cozy nights in, potlucks, or holiday gatherings. With minimal effort and maximum flavor, it’s destined to be a crowd-pleaser!

  • Author: Sarah Tag
  • Prep Time: 10 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Pumpkin Layer:

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 cup evaporated milk

3 large eggs

1 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger (optional)

Pinch of salt

Cake Topping:

1 box yellow cake mix

1 cup (2 sticks) unsalted butter, melted

1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat Your Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Prepare the Pumpkin Base:
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth. Pour the mixture evenly into the prepared baking dish.

3. Add the Cake Mix:
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Ensure the entire surface is covered for a consistent topping.

4. Drizzle with Butter:
Pour the melted butter evenly over the cake mix, ensuring as much of the surface as possible is coated.

5. Optional: Add Nuts:
Sprinkle the chopped pecans or walnuts evenly over the top for added texture and flavor.

6. Bake the Cake:
Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and the center is set. The edges should be slightly crisp, and a toothpick inserted into the center should come out clean.

7. Cool and Serve:
Let the cake cool for at least 20 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream for an extra indulgent touch.

Notes

  • Pumpkin Puree: Ensure you’re using pure pumpkin puree and not pumpkin pie filling.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Make Ahead: Prepare this dessert a day in advance and reheat it in the oven before serving.
  • Customization: Swap yellow cake mix for spice cake mix for more fall flavor, or use dairy-free alternatives for a vegan option.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 320 mg
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

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