If you’re craving a dessert that’s as easy as it is irresistibly tasty, this Pumpkin Dump Cake Recipe is going to become your new fall obsession. It combines the rich, spiced warmth of pumpkin filling with a buttery cake topping that bakes up golden and slightly crispy. What makes this pumpkin dump cake so special is how effortlessly the ingredients come together—no elaborate mixing or rolling out needed—just layer, bake, and enjoy a cozy, crowd-pleasing treat that tastes like it took hours to make.
Ingredients You’ll Need
These simple ingredients work in harmony to create the perfect balance of creamy pumpkin flavor and a buttery, crunchy topping. Each component plays a crucial role in building the classic texture and warmth this pumpkin dump cake is loved for.
- Pumpkin puree: Provides the rich, smooth base with that unmistakable fall flavor.
- Evaporated milk: Adds creaminess and depth without overwhelming sweetness.
- Large eggs: Bind everything together and give the pumpkin filling structure.
- Granulated sugar: Sweetens the filling while letting the spices shine.
- Cinnamon: Brings warmth and a classic spice note that pairs perfectly with pumpkin.
- Ground ginger: Offers a subtle zing that enhances the pumpkin’s natural sweetness.
- Nutmeg: Adds an earthy, nutty undertone to round out the spice blend.
- Salt: Balances flavors and sharpens the sweetness.
- Yellow cake mix: Creates the crumbly, buttery topping with minimal effort.
- Unsalted butter (melted): Invites a rich, golden crust that is pure magic.
- Optional chopped pecans or walnuts: Toss on top for a delightful crunch and nutty flavor.
How to Make Pumpkin Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures your cake won’t stick and makes cleanup a breeze.
Step 2: Whisk the Pumpkin Mixture
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt. Whisk until smooth and creamy. This mixture forms the flavorful, silky base of the dump cake.
Step 3: Layer the Pumpkin Filling
Pour the pumpkin mixture into your prepared baking dish and spread it evenly. This even layer ensures every bite is packed with pumpkin goodness.
Step 4: Add Cake Mix and Butter
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Next, drizzle the melted butter carefully over the cake mix, aiming to cover as much surface as possible; this creates that signature golden, buttery crust.
Step 5: Top with Nuts (Optional)
If you love a little crunch, sprinkle chopped pecans or walnuts over the top now. They’ll toast in the oven, adding texture and flavor.
Step 6: Bake Until Golden
Place your dish in the oven and bake for 50 to 60 minutes, or until the top is beautifully golden and the pumpkin filling is set. Let it cool for at least 30 minutes—this helps the layers firm up and makes it easier to serve.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
This pumpkin dump cake shines on its own, but you can take it to the next level by adding a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess perfectly contrasts with the warm spices and crumbly crust.
Side Dishes
Serve this dessert alongside a cozy cup of hot cider or freshly brewed coffee to complement the fall flavors. It also pairs nicely with a simple green salad if you’re including it as part of a larger meal.
Creative Ways to Present
For a fun twist, spoon the pumpkin dump cake into mini ramekins for individual servings. You can even layer it with some crumbled gingersnap cookies or a drizzle of caramel sauce to impress your guests with a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pumpkin dump cake tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days. The flavors actually meld nicely, so you might find it tastes even better the next day.
Freezing
You can freeze leftovers by placing them in an airtight container or wrapping tightly in foil and plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in the microwave for 20 to 30 seconds or warm in a low oven (around 300°F) until heated through. If desired, add a fresh scoop of ice cream or whipped cream to revive that just-baked feel.
FAQs
Can I use a different type of cake mix?
Absolutely! While the traditional yellow cake mix works beautifully, spice cake mix is a tasty alternative that infuses even more autumn flavors into your pumpkin dump cake.
Is it possible to make this dairy-free?
Yes! You can substitute evaporated milk with canned coconut milk and use plant-based butter instead of unsalted butter. The texture might be slightly different, but it will still be delicious.
Why is it called a dump cake?
It’s called a dump cake because you literally “dump” the ingredients into the pan in layers without mixing too much. It’s an easy, no-fuss method that saves time and delivers big flavor.
How do I know when the pumpkin dump cake is done?
The cake is done when the topping is golden brown and the pumpkin filling is set—not liquid or jiggly. You can test by inserting a toothpick near the edges; it should come out mostly clean.
Can I add other toppings or mix-ins?
Definitely! Feel free to stir in chocolate chips, dried cranberries, or coconut flakes into the cake mix before baking for a personalized spin on this classic recipe.
Final Thoughts
There is something truly comforting about a Pumpkin Dump Cake Recipe that’s so easy to make yet so full of homemade flavor and warmth. Whether you’re baking for the holidays, a weeknight treat, or a potluck, this dessert whispers cozy fall vibes with every bite. Give it a try, and I promise it will quickly become a cherished favorite in your recipe box.
Print
Pumpkin Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Dump Cake recipe is a simple, comforting dessert perfect for fall and holiday gatherings. Made with canned pumpkin puree, warm spices, and a buttery cake topping, it offers rich flavors with minimal effort. The easy layering method and baking technique create a moist, flavorful cake that’s great served warm or chilled, optionally with whipped cream or ice cream.
Ingredients
Filling
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
Topping
- 1 box yellow cake mix
- ¾ cup unsalted butter, melted
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat and prepare the dish. Preheat your oven to 350°F (175°C), then lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the pumpkin filling. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and evenly combined.
- Layer the filling. Pour the pumpkin mixture into the prepared baking dish and spread it out evenly, ensuring a level layer.
- Add the cake mix topping. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin filling to create a uniform covering.
- Pour melted butter. Drizzle the melted unsalted butter evenly over the dry cake mix, aiming to cover as much of the surface as possible to help the cake topping bake to a golden crust.
- Add nuts (optional). If using, sprinkle the chopped pecans or walnuts over the top of the buttered cake mix layer for added texture and flavor.
- Bake the dump cake. Place the baking dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and the center is set when gently shaken.
- Cool and serve. Remove the cake from the oven and allow it to cool for at least 30 minutes before serving. Serve warm or chilled, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- You can substitute spice cake mix for the yellow cake mix to add a deeper fall flavor.
- For a dairy-free version, replace evaporated milk with coconut milk and use plant-based butter.
- Store leftovers in the refrigerator for up to 4 days, covered tightly.
