Fall brings cozy sweaters, crisp air, and the warm, comforting flavors of pumpkin. Among the many pumpkin treats, a pumpkin dump cake recipe stands out as a simple, crowd-pleasing dessert that captures the season’s essence.
With its spiced pumpkin filling and buttery, crunchy topping, this dessert is perfect for family gatherings or a quiet night in. It’s a no-fuss recipe that delivers big on flavor with minimal effort.
I first stumbled across this recipe at a friend’s Thanksgiving potluck, where it stole the show. The combination of creamy pumpkin and a cake-like topping had everyone asking for seconds. Whether you’re a seasoned baker or a beginner, this pumpkin dump cake is a must-try. Let’s dive into why it’s so loved and how you can make it at home.
Why People Love This Pumpkin Dump Cake
This pumpkin dump cake is a fall favorite for its simplicity and rich flavors. It combines the spiced warmth of pumpkin pie with the ease of a dump cake. No mixing bowls or fancy equipment are needed—just layer and bake.
The dessert’s versatility makes it a hit for any occasion. Serve it warm with ice cream or chilled with whipped cream. Its crowd-pleasing taste appeals to kids and adults alike.
The recipe is also forgiving, perfect for novice bakers. Even if you’re not precise with measurements, it still turns out delicious. Plus, it’s a great way to use canned pumpkin during the fall season.
What Is a Pumpkin Dump Cake?
A dump cake is a simple dessert where ingredients are “dumped” into a baking dish and baked. This pumpkin version layers a spiced pumpkin filling with a cake mix topping. The result is a cobbler-like texture with a creamy base and a crunchy top.
Unlike traditional cakes, there’s no mixing or complicated steps. The magic happens in the oven as the layers meld together. It’s a beginner-friendly recipe that tastes like you spent hours baking.
Ingredients You’ll Need
To make this pumpkin dump cake, gather these simple ingredients. Most are pantry staples, and the rest are easy to find. Here’s what you’ll need for a 9×13-inch dish:
- Canned Pumpkin Puree (15 oz): Use pure pumpkin, not pumpkin pie filling.
- Evaporated Milk (12 oz): Adds creaminess to the pumpkin layer.
- Eggs (3 large): Binds the pumpkin filling together.
- Granulated Sugar (1 cup): Sweetens the filling.
- Pumpkin Pie Spice (2 tsp): Brings warm, fall flavors.
- Salt (1/2 tsp): Enhances the overall taste.
- Yellow Cake Mix (1 box, 15.25 oz): Forms the crunchy topping.
- Unsalted Butter (1 cup, melted): Creates a golden, buttery crust.
- Chopped Pecans (1 cup, optional): Adds a nutty crunch.
Equipment Needed
You don’t need much to whip up this dessert. A few basic tools will do the trick. Here’s what to have on hand:
- 9×13-inch baking dish
- Mixing bowl and whisk
- Measuring cups and spoons
- Spatula or spoon for spreading
- Oven mitts for safety
How to Make Pumpkin Dump Cake
This recipe comes together in just a few steps. Follow these instructions for a perfect pumpkin dump cake. Preheat your oven to 350°F (175°C) before starting.
Step 1: Prepare the Pumpkin Filling
In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk until smooth and well-blended. The mixture should be creamy and slightly thick.
Step 2: Pour into Baking Dish
Grease your 9×13-inch baking dish lightly with butter or non-stick spray. Pour the pumpkin mixture into the dish, spreading it evenly. This forms the base of your dump cake.
Step 3: Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Don’t stir or mix—just let it sit on top. Ensure the cake mix covers the entire surface for a consistent topping.
Step 4: Drizzle with Butter
Pour the melted butter evenly over the cake mix layer. Try to cover as much of the dry mix as possible. The butter will soak in, creating a golden, crispy topping as it bakes.
Step 5: Add Pecans (Optional)
If using pecans, sprinkle them evenly over the top of the buttered cake mix. They add a delightful crunch and nutty flavor. Skip this step if you prefer a nut-free dessert.
Step 6: Bake the Dump Cake
Place the dish in the preheated oven and bake for 45-50 minutes. The top should be golden brown and slightly crisp. The pumpkin layer will be set but still creamy underneath.
Step 7: Cool and Serve
Let the dump cake cool for 10-15 minutes before serving. This helps the layers settle for easier scooping. Serve warm or at room temperature, depending on your preference.
Tips for the Perfect Pumpkin Dump Cake
To ensure your dump cake turns out amazing, keep these tips in mind:
- Use Pure Pumpkin: Avoid pumpkin pie filling, as it has added spices and sugar that can alter the flavor.
- Spread Butter Evenly: Uneven butter can lead to dry patches in the topping. Pour slowly for full coverage.
- Check for Doneness: The topping should be golden and the pumpkin layer set. If it’s too soft, bake for an extra 5 minutes.
- Customize the Spice: Add a pinch of cinnamon or nutmeg for extra warmth if you love bold flavors.
- Store Properly: Cover leftovers and refrigerate for up to 4 days. Reheat in the oven or microwave.
Serving Suggestions
This pumpkin dump cake is delicious on its own but even better with a few enhancements. Here are some ideas to elevate your dessert:
- Vanilla Ice Cream: A scoop of ice cream melts into the warm cake, creating a creamy contrast.
- Whipped Cream: Dollop fresh or canned whipped cream for a light, airy topping.
- Caramel Drizzle: A drizzle of caramel sauce adds a sweet, decadent touch.
- Dust with Powdered Sugar: For a simple garnish, sprinkle powdered sugar over the cooled cake.
- Serve with Coffee: Pair with a hot cup of coffee or chai tea for a cozy fall treat.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 12 servings, including pecans):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Cholesterol | 75 mg |
| Sodium | 320 mg |
| Total Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugars | 28 g |
| Protein | 5 g |
Note: Nutritional values are estimates and may vary based on ingredient brands or portion sizes.
Make-Ahead and Storage Tips
This pumpkin dump cake is great for preparing in advance. Assemble the ingredients in the baking dish and refrigerate for up to 24 hours before baking. Add the butter and pecans just before putting it in the oven.
Leftovers store well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds or warm the entire dish in a 300°F oven for 10 minutes.
To freeze, wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Why This Recipe Stands Out
This pumpkin dump cake recipe is a game-changer for fall baking. Its ease of preparation makes it accessible to everyone, from busy parents to novice cooks. The combination of creamy pumpkin and buttery topping delivers a dessert that feels indulgent without hours of work.
It’s also highly adaptable. Swap the yellow cake mix for spice cake for extra flavor, or use walnuts instead of pecans. You can even make it gluten-free with a gluten-free cake mix, as suggested by King Arthur Baking.
The recipe’s forgiving nature ensures success every time. Whether you’re hosting a holiday party or craving a cozy treat, this dump cake delivers. It’s comfort food at its finest, wrapped in the flavors of fall.
Summary
This pumpkin dump cake recipe is the ultimate fall dessert—simple, delicious, and packed with seasonal flavors. With just a few ingredients and minimal effort, you can create a crowd-pleasing treat that’s perfect for any occasion. From its creamy pumpkin base to its buttery, crunchy topping, every bite is a taste of autumn. Whether served with ice cream or enjoyed on its own, this dessert is sure to become a family favorite.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but it requires more work. Cook and puree fresh pumpkin to a smooth consistency before using.
Can I make this dump cake gluten-free?
Absolutely. Substitute the cake mix with a gluten-free version, and ensure all other ingredients are gluten-free.
How do I know when the dump cake is done?
The topping should be golden brown, and the pumpkin layer should be set but slightly jiggly.
Can I use a different cake mix flavor?
Yes, spice or white cake mix works well. They add a different but delicious flavor profile.
How should I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the microwave or oven before serving.
Pumpkin Dump Cake Recipe
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or spoon
- Oven Mitts
Ingredients
- Canned Pumpkin Puree 15 oz: Use pure pumpkin, not pumpkin pie filling.
- Evaporated Milk 12 oz: Adds creaminess to the pumpkin layer.
- Eggs 3 large: Binds the pumpkin filling together.
- Granulated Sugar 1 cup: Sweetens the filling.
- Pumpkin Pie Spice 2 tsp: Brings warm, fall flavors.
- Salt 1/2 tsp: Enhances the overall taste.
- Yellow Cake Mix 1 box, 15.25 oz: Forms the crunchy topping.
- Unsalted Butter 1 cup, melted: Creates a golden, buttery crust.
- Chopped Pecans 1 cup, optional: Adds a nutty crunch.
Instructions
Step 1: Prepare the Pumpkin Filling
- In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk until smooth and well-blended. The mixture should be creamy and slightly thick.
Step 2: Pour into Baking Dish
- Grease your 9×13-inch baking dish lightly with butter or non-stick spray. Pour the pumpkin mixture into the dish, spreading it evenly. This forms the base of your dump cake.
Step 3: Add the Cake Mix
- Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Don’t stir or mix—just let it sit on top. Ensure the cake mix covers the entire surface for a consistent topping.
Step 4: Drizzle with Butter
- Pour the melted butter evenly over the cake mix layer. Try to cover as much of the dry mix as possible. The butter will soak in, creating a golden, crispy topping as it bakes.
Step 5: Add Pecans (Optional)
- If using pecans, sprinkle them evenly over the top of the buttered cake mix. They add a delightful crunch and nutty flavor. Skip this step if you prefer a nut-free dessert.
Step 6: Bake the Dump Cake
- Place the dish in the preheated oven and bake for 45-50 minutes. The top should be golden brown and slightly crisp. The pumpkin layer will be set but still creamy underneath.
Step 7: Cool and Serve
- Let the dump cake cool for 10-15 minutes before serving. This helps the layers settle for easier scooping. Serve warm or at room temperature, depending on your preference.
