Welcome to the ultimate guide for creating a delightful fall dessert that’s as effortless as it is delicious: the Pumpkin Dump Cake. Imagine the comforting flavors of pumpkin pie intertwined with a buttery, crumbly topping, all prepared with minimal fuss. This easy pumpkin dessert is designed for those moments when you crave the warmth and spice of autumn without spending hours in the kitchen. It’s perfect for a weeknight treat, a potluck, or a festive holiday gathering, offering a taste of fall in every forkful.
If you’re a devoted fan of pumpkin, then this simple pumpkin dump cake recipe is about to become your new seasonal obsession. Its creamy pumpkin base, infused with aromatic spices, topped with a golden, cake-mix streusel, is truly irresistible. For those who enjoy rich, decadent pumpkin treats, you might also adore these Loaded Caramel Pumpkin Blondies, another guaranteed crowd-pleaser.
Why You’ll Fall in Love with This Pumpkin Dump Cake
Here at Taste and Tell, we are absolutely passionate about easy desserts. It’s no secret that our classic Dump Cake Recipe consistently ranks among our top recipes, thanks to its simplicity and incredible flavor. So, it’s a wonder it took us this long to perfect and share this fall-inspired pumpkin version, which is truly a revelation.
This isn’t just any dump cake; it’s a celebration of autumn’s quintessential flavor. It combines a lush, spiced pumpkin layer with a delicate, buttery cake mix topping, creating a dessert that is both comforting and incredibly satisfying. Unlike some traditional dump cakes that are often best served straight from the bowl, this pumpkin iteration sets beautifully, allowing you to slice it into elegant pieces. The rich pumpkin custard and warm spices truly capture the essence of fall in every bite, making it an undeniable star of any autumn menu.
Many compare this pumpkin dump cake to a classic pumpkin pie, especially due to its creamy and smooth pumpkin filling. If the thought of making a homemade pie from scratch feels intimidating, this cake offers a fantastic, approachable alternative. You get all the beloved flavors and textures of pumpkin pie with significantly less effort. If you’re exploring more pumpkin pie-inspired treats, don’t forget to check out our Pumpkin Pie Cake or these delightful Pumpkin Pie Bars!
Key Ingredients for the Perfect Pumpkin Dump Cake
Crafting this simple yet spectacular pumpkin dump cake requires a handful of common pantry staples, each playing a crucial role in achieving its signature flavor and texture. Here’s a closer look at what you’ll need:
- Pumpkin Puree: This is the heart of your cake! It’s vital to use pure pumpkin puree, not pumpkin pie filling. Pie filling comes pre-spiced and sweetened, which would throw off the balance of this recipe. Look for cans labeled “100% pure pumpkin.”
- Evaporated Milk: Don’t confuse this with sweetened condensed milk! Evaporated milk is unsweetened and has been simmered to remove about 60% of its water content, resulting in a richer, creamier liquid that adds essential moisture and a velvety texture to the pumpkin layer without adding excessive sweetness.
- Sugar: We use a balanced blend of granulated sugar for clean sweetness and light brown sugar for its subtle molasses notes and moistening properties, enhancing the overall fall flavor profile.
- Eggs: For a truly luscious, custard-like pumpkin filling, we recommend using four large eggs. This quantity creates a beautifully set yet tender base. If you prefer a slightly firmer filling, reducing the eggs to three will also work effectively.
- Spices: The magic of fall baking lies in its spices! Our recipe calls for a generous mixture of both ground cinnamon and pumpkin pie spice. This blend delivers a harmonious balance of warmth and fragrance. If you opt to use a spice cake mix instead of yellow, remember to significantly reduce the added spices to prevent an overpowering flavor.
- Cake Mix: The convenience of a dry cake mix forms the fantastic crumbly topping. While a classic yellow cake mix is our go-to for its mild flavor that allows the pumpkin and spices to shine, a spice cake mix can also be used for an extra layer of warmth. Just be mindful of the spice adjustments mentioned above.
- Pecans: Chopped pecans are highly recommended for their delightful crunch and earthy flavor, which beautifully complements the sweet pumpkin. If pecans aren’t your preference, feel free to substitute with walnuts, chopped almonds, or simply omit them for a nut-free version.
- Butter: The secret to our perfectly golden and crisp topping lies in a strategic combination of melted and cubed butter. This method ensures even saturation of the cake mix, leading to a superior texture compared to using just one form of butter.
Step-by-Step Guide to Making Pumpkin Dump Cake
Making this pumpkin dump cake is incredibly straightforward, living up to its “dump cake” name with minimal effort required. Follow these simple steps for a truly rewarding baking experience:
Step 1: Prepare Your Pumpkin Layer
In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and cinnamon. Whisk everything together until the mixture is smooth and well-combined. Ensure there are no lumps and the spices are fully incorporated, creating a rich, fragrant pumpkin base.
Step 2: Pour into Baking Dish
Pour the entire pumpkin mixture evenly into the bottom of a greased 9×13-inch baking pan. Make sure the pan is adequately greased to prevent sticking and ensure easy serving later.
Step 3: Add Dry Cake Mix
Evenly sprinkle the dry cake mix directly over the pumpkin mixture. Do not stir it in. The goal is to create a distinct, crumbly topping once baked.
Step 4: Distribute Pecans
Scatter the chopped pecans over the dry cake mix layer. This adds a fantastic crunch and nutty flavor to the topping. If you prefer, you can skip the nuts entirely or substitute them with another type of chopped nut.
Step 5: Drizzle with Melted Butter
Melt half of the butter and pour it carefully and evenly over the top of the cake mix and pecans. This initial layer of melted butter begins to hydrate the cake mix.
Step 6: Layer with Sliced Butter
Cut the remaining butter into thin slices and place them strategically and evenly over the top of the cake. This two-part butter application method is key to ensuring that all of the dry cake mix is moistened and bakes into a uniformly golden and delicious crust.
Step 7: Bake to Golden Perfection
Bake the cake in a preheated oven until the topping is a beautiful golden brown and the edges of the pumpkin layer are visibly bubbling. This typically takes about 45-50 minutes. The bubbling edges indicate that the pumpkin custard is setting beautifully.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool for at least 10 minutes before slicing and serving. This cooling time allows the pumpkin layer to firm up further, making for cleaner slices. Serve warm for the best experience!
Watch How It’s Made: Pumpkin Dump Cake Video
For those who are visual learners, a step-by-step video above demonstrates exactly how to prepare this incredibly easy and delectable dessert, ensuring your Pumpkin Dump Cake turns out perfectly every time.
Expert Tips for a Flawless Pumpkin Dump Cake
While this pumpkin dump cake is incredibly forgiving, a few expert tips can elevate your baking experience and ensure a perfect outcome every time:
- The Butter Technique: Our unique method of using a mixture of melted butter and thinly sliced butter is crucial. The melted butter starts the hydration process, while the slices ensure complete coverage of the dry cake mix as it bakes, preventing any powdery spots and promoting an even, golden-brown crust. While you could use all melted or all sliced butter, our testing has shown that combining both yields the best, most consistent results.
- Serving Temperature: We find that this pumpkin dump cake is absolutely at its best when served warm. The warmth enhances the aromatic spices and keeps the pumpkin layer wonderfully creamy. Leftovers are delicious cold, but a quick reheat in the microwave for a minute or so will bring back that comforting warmth and texture.
- Nut Preference: The pecans add a fantastic textural contrast and a subtle nutty flavor that we adore. However, if nuts aren’t your favorite, or if you have dietary restrictions, feel free to leave them out entirely. The cake will still be wonderfully delicious! You could also swap pecans for walnuts or even a sprinkle of toasted shredded coconut for a different twist.
- Perfect Pairings: The classic accompaniments for this pumpkin dump cake are freshly whipped cream or a generous scoop of creamy vanilla ice cream. The cool, light sweetness perfectly balances the rich, spiced cake. Consider adding a drizzle of caramel sauce or a dusting of cinnamon for an extra touch of indulgence.
- Cake Mix Size: Boxed cake mixes can vary slightly in weight, typically ranging from 13.25 oz to 15.25 oz. Any standard yellow or spice cake mix within this range will work perfectly for this recipe. There’s no need to adjust other ingredients.
- Don’t Overmix the Pumpkin Layer: While you want the pumpkin mixture to be smooth and well-combined, avoid overmixing once the eggs are added. Just mix until uniform to ensure a tender, custard-like texture.
More Irresistible Pumpkin Recipes
If you’ve fallen in love with this Pumpkin Dump Cake and are eager for more pumpkin-inspired delights, you’re in luck! Here are some other fantastic recipes featuring everyone’s favorite fall squash:
Pumpkin Snickerdoodles
Pumpkin Cheesecake Bars
Mini Crescent Pumpkin Pies
Pumpkin Cream Cheese Pie
Pumpkin Roll
Cheesecake Filled Pumpkin Cupcakes
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Pumpkin Dump Cake
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Ingredients
- 30 oz pumpkin puree
- 1 (12 oz) can evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 (13.25 oz) yellow cake mix*
- 1 cup chopped pecans
- 1 cup butter
Instructions
- Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
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In a bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and cinnamon.30 oz pumpkin puree, 1 (12 oz) can evaporated milk, 1/2 cup granulated sugar, 1/2 cup brown sugar, 4 eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon
- Pour the mixture into the bottom of the prepared pan.
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Sprinkle the cake mix evenly over the top, then sprinkle the pecans over. 1 (13.25 oz) yellow cake mix*, 1 cup chopped pecans
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Melt 1/2 cup of the butter and pour evenly over the top of the cake mix.1 cup butter
- Take the remaining 1/2 cup of butter and thinly slice it. Place the butter slices evenly over the top of the cake.
- Bake the cake in the preheated oven until the top is golden brown and the edges are bubbling, about 45-50 minutes.
- Let the cake sit for 10 minutes before slicing.
- Serve warm with ice cream or whipped cream, if desired.
Video
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Calories: 349kcal (17%),
Carbohydrates: 34g (11%),
Protein: 6g (12%),
Fat: 21g (32%),
Saturated Fat: 9g (56%),
Polyunsaturated Fat: 0g,
Trans Fat: 0g,
Cholesterol: 86mg (29%),
Sodium: 102mg (4%),
Fiber: 5g (21%),
Sugar: 18g (20%)