If you’re looking for that perfect fall dessert that’s fuss-free, comforting, and bursting with cozy flavors, look no further than this Pumpkin Dump Cake Recipe. It combines the rich creaminess of pumpkin puree with the warm spices of cinnamon and pumpkin pie spice, all topped with a crunchy, buttery cake layer and toasted nuts. This recipe is a total crowd-pleaser, delivering the essence of autumn in every bite with minimal effort and maximum deliciousness.
Ingredients You’ll Need
Nothing fancy here—just simple, wholesome ingredients that come together to create incredible flavor and texture. Each element plays a key role, from the creamy pumpkin base to the golden cake topping and the satisfying crunch of nuts.
- Pumpkin puree (30 oz): Use pure pumpkin, not the pie filling, for the best texture and natural flavor.
- Evaporated milk (12 oz): Adds a creamy richness that makes the pumpkin layer silky smooth.
- Large eggs (4): Provide structure and help bind the filling beautifully.
- Granulated sugar (1 1/2 cups): Sweetens the pumpkin mixture just right without overpowering the spices.
- Cinnamon (2 teaspoons): Brings that signature warmth that pairs perfectly with pumpkin.
- Pumpkin pie spice (2 teaspoons): A blend that enhances the dish’s autumnal charm with clove, nutmeg, and ginger.
- Yellow cake mix (1 box): The secret to the crunchy, golden crust that contrasts the creamy filling.
- Butter, melted (1 cup): Drizzled over the cake mix, it creates that irresistible crisp topping.
- Chopped pecans or walnuts (1 cup): Adds a nutty crunch that balances the soft textures.
- Whipped cream (optional): The perfect finishing touch for a light, airy contrast.
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 350°F. While it warms up, grease a 9×13-inch baking dish with cooking spray to ensure the cake doesn’t stick and comes out in one beautiful piece.
Step 2: Mix Pumpkin Layer
In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until you have a smooth, uniform mixture. This blend is going to form the creamy, flavorful base of the cake, so make sure everything is well combined before pouring it into your prepared dish.
Step 3: Add Cake Mix
Next, sprinkle the dry yellow cake mix evenly over the pumpkin mixture. This layer will not be mixed in, but will sit atop the pumpkin to create that signature crumbly and golden topping once baked.
Step 4: Top with Butter and Nuts
Pour the melted butter slowly and evenly over the cake mix. This step is crucial as the butter melts into the cake mix while baking, transforming it into a crispy, buttery crust. Then, sprinkle the chopped pecans or walnuts on top for a delightful crunch and nutty flavor.
Step 5: Bake to Perfection
Place your dish in the preheated oven and bake for about one hour. You’ll know it’s done when the top turns a beautiful golden color and the pumpkin filling has set completely. Resist the urge to cut into it right away—letting it cool slightly helps the layers firm up for easier serving.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
For an extra touch of indulgence, a dollop of freshly whipped cream makes a heavenly garnish. If you want to elevate it even more, try a scoop of creamy vanilla ice cream that melts into the warm cake for ultimate comfort in every bite.
Side Dishes
This Pumpkin Dump Cake Recipe pairs wonderfully with a hot cup of coffee or spiced tea, perfect for a cozy afternoon gathering. For a festive touch, serve alongside spiced cider or even a glass of mulled wine.
Creative Ways to Present
For a fun twist, serve individual portions in clear dessert cups layered with whipped cream and a sprinkle of cinnamon. You can also top with toasted coconut flakes or drizzle with caramel sauce to make this humble dump cake feel extra special and party-ready.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin dump cake can be stored covered in the refrigerator for up to 4 days. Keep it tightly sealed to maintain moisture and flavor. Reheat gently or enjoy cold—a little chilled is delightful too!
Freezing
If you want to save some for later, cover the cooled cake tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator and warm before serving for best results.
Reheating
Reheat pumpkin dump cake slices in the microwave for about 20 seconds or until warm. You can also warm it in the oven at 300°F for 10-15 minutes if you prefer a crispier top. Adding a little whipped cream upon serving brings it back to life beautifully.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling since the latter contains added sugars and spices that can throw off the balance of flavors in the dump cake.
What kind of nuts work best?
Pecans and walnuts both complement this Pumpkin Dump Cake Recipe beautifully. Pecans offer a buttery richness, while walnuts bring a subtle earthiness—choose based on your preference or what you have on hand.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the yellow cake mix with a gluten-free vanilla cake mix, making sure it’s suitable for baking. The texture might be slightly different, but the flavors will still shine.
Can I make this recipe ahead of time for a party?
Yes! Prepare the assembled cake the day before, keep it covered in the fridge, and bake it when you’re ready to serve. This makes your party prep a breeze.
What’s the best way to serve leftovers?
Leftovers are delicious cold or gently reheated. A quick zap in the microwave or warming in the oven with a scoop of ice cream or whipped cream will make it taste fresh and comforting again.
Final Thoughts
There’s something so wonderfully satisfying about this Pumpkin Dump Cake Recipe—simple enough for busy weeknights yet special enough for holiday gatherings. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds and the recipe. Grab your ingredients and give it a try; you’re going to love how effortless and delicious pumpkin dessert can be!
Print
Pumpkin Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy and delicious Pumpkin Dump Cake recipe combines the rich flavors of pumpkin, warm spices, and a buttery, crunchy topping. Perfect for fall gatherings, this one-bowl dessert requires minimal prep and bakes into a moist, tender cake with a crisp nutty crust. Serve warm with whipped cream or vanilla ice cream for a cozy treat that’s sure to impress.
Ingredients
Pumpkin Mixture
- 30 oz pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (or walnuts)
Optional
- Whipped cream for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to ensure the cake doesn’t stick.
- Mix Pumpkin Layer: In a medium mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice until the mixture is smooth and fully combined. Pour this pumpkin batter evenly into the prepared baking dish.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix on top of the pumpkin mixture. Do not stir—this layer will bake on top and create texture contrast.
- Top with Butter and Nuts: Drizzle the melted butter evenly over the cake mix layer. Then sprinkle the chopped pecans or walnuts evenly on top to add crunch and flavor.
- Bake: Place the baking dish in the preheated oven and bake for about 1 hour, or until the topping is golden brown and the pumpkin filling is set and no longer jiggly in the center.
- Serve: Allow the cake to cool slightly before serving. For extra indulgence, serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
- You can substitute walnuts for pecans if preferred or based on availability.
- Allow the cake to cool slightly before slicing to ensure clean cuts and set filling.
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
- The cake can be stored covered in the refrigerator for up to 3-4 days and reheated before serving.
- For a gluten-free option, use a gluten-free yellow cake mix.
