Easy Pumpkin Dump Cake Recipe
Oh, you’re going to love this Easy Pumpkin Dump Cake Recipe! It’s the kind of dessert that feels fancy but requires barely any effort—perfect for those busy nights when you want something comforting and seasonal without standing in the kitchen for hours. I remember the first time I made this, I was shocked at how simple it was: dump everything in, bake, and voilà—a warm, spiced pumpkin treat that’s crazy popular with friends and family.
This cake works beautifully for fall get-togethers, Thanksgiving, or even as a last-minute holiday dessert. The combination of pumpkin puree with the golden cake topping gives it that perfect contrast between moist and crumbly, plus that warm hug of spices. I always keep the ingredients stocked to whip it up whenever the craving hits—plus, you don’t have to be a baking pro to nail it.
Ingredients You’ll Need
The ingredients here are straightforward and likely already sitting in your pantry or fridge. Each one plays a special role, from the creaminess of the evaporated milk to that sweet crunch of pecans, all coming together effortlessly.
- Pumpkin puree: Go for canned pumpkin puree, not pumpkin pie filling, to get the right texture and flavor control.
- Evaporated milk: Adds richness without making the batter too runny—don’t substitute with regular milk.
- Eggs: They help set the batter so your dump cake holds together perfectly.
- Brown sugar: This gives a lovely caramel undertone that pairs so well with pumpkin spice.
- Pumpkin pie spice: Essential for that classic fall flavor; you can add a touch more if you like it extra cozy.
- Yellow cake mix: The dry cake mix is your topping base, making this recipe so quick since no-from-scratch batter is needed.
- Pecans (chopped): Adds a delightful texture and nutty crunch—feel free to swap with walnuts if you prefer.
- Butter: Melted butter on top helps develop that golden, crispy crust everyone raves about.
Variations
I love customizing this Easy Pumpkin Dump Cake Recipe depending on the season or what I have on hand. Tiny tweaks can make it your own, and honestly, the dump cake format is so forgiving that you really can’t go wrong.
- Gluten-free version: Use a gluten-free yellow cake mix—I’ve tried this for friends with celiac, and it still turns out fantastic.
- Add chocolate chips: Toss in a handful of mini chocolate chips for a richer, dessert-like twist that the kids adore.
- Spiced nuts: Instead of plain pecans, try cinnamon-sugar toasted pecans to amp up the flavor and texture.
- Maple syrup drizzle: After baking, drizzle a little maple syrup for that extra touch of cozy sweetness—trust me, it’s a game changer.
How to Make Easy Pumpkin Dump Cake Recipe
Step 1: Mix the Pumpkin Base
Start by whisking together the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice in a large bowl. Make sure everything is combined well—you don’t want any pockets of sugar or spice. This is where your dessert’s creamy, spiced heart forms, so take a moment to enjoy the warm aroma. I find using a whisk works best to get it smooth and silky.
Step 2: Dump the Cake Mix and Nuts
Pour your pumpkin mixture into a greased 9×13-inch baking dish. Instead of stirring, sprinkle the dry yellow cake mix evenly over the top—yes, just dump it right over the batter. Follow this by scattering the chopped pecans across the surface to add that needed crunch contrast later on.
Step 3: Drizzle Butter and Bake
Melt your butter and drizzle it evenly over the cake mix and nuts. This step is key for that golden crust. Pop the dish into a preheated 350°F (175°C) oven and bake for about 50-60 minutes. You’re looking for a bubbling pumpkin base and a lightly browned, crispy topping. I recommend checking it at the 50-minute mark—if it’s not perfectly golden yet, give it another 5-10.
How to Serve Easy Pumpkin Dump Cake Recipe
Garnishes
I love topping my pumpkin dump cake with a scoop of vanilla ice cream or a dollop of whipped cream—it’s a classic for a reason. Sometimes, I sprinkle a little cinnamon or nutmeg on top too, just to wake up the spices more. Toasted pecans on the side add extra texture and look beautiful.
Side Dishes
This dessert is super rich, so light sides like a crisp apple salad or a simple mixed green salad with a tangy vinaigrette balance the meal nicely. And if you’re serving it for Thanksgiving or a cozy dinner, a warm cup of spiced cider or coffee pairs wonderfully.
Creative Ways to Present
I love serving this dump cake in individual ramekins for gatherings—it feels fancy but still keeps the rustic charm. You can also layer it with whipped cream in a clear trifle dish to make a pumpkin dump cake parfait, which always impresses guests without extra work. A sprinkle of powdered sugar right before serving adds a pretty touch too.
Make Ahead and Storage
Storing Leftovers
Leftovers? Absolutely! I usually cover the cake dish tightly with foil or plastic wrap and stash it in the fridge. It stays delicious for about 4-5 days. If anything, the flavors get even better the next day after the spices have had more time to mingle.
Freezing
Freezing the cake works well too. I cut it into portions, wrap each piece in foil or plastic wrap, then place them in a freezer-safe bag. When I’m ready to enjoy, I thaw in the fridge overnight. The texture is still really nice, though I find it best eaten within 2 months.
Reheating
Reheat individual slices covered loosely with foil at 325°F for 10-15 minutes. This warms the cake through without drying it out. Or, zap it in the microwave for 30-45 seconds with a little whipped cream on the side—that’s my quick fix when I’m in a hurry.
FAQs
-
Can I use fresh pumpkin instead of canned pumpkin puree?
While fresh pumpkin can technically be used, it’s more time-consuming because you’ll need to roast, peel, and puree it first. Canned pumpkin puree is convenient and consistent in texture and flavor, which is why it’s recommended for this Easy Pumpkin Dump Cake Recipe.
-
Is this cake very sweet?
This cake strikes a nice balance between sweet and spiced, thanks to the brown sugar and pumpkin pie spice. If you prefer less sweetness, you can reduce the brown sugar slightly, but keep in mind that the cake mix topping also adds sweetness.
-
Can I make this dump cake vegan?
To make a vegan version, you’ll need to swap the eggs and butter with plant-based alternatives and use a vegan yellow cake mix. The texture may vary slightly, but with the right substitutions, you can still have a delicious pumpkin dessert.
-
What’s the difference between pumpkin pie and pumpkin dump cake?
Pumpkin pie has a traditional crust and smooth custard filling, baked carefully in a pie pan. The Easy Pumpkin Dump Cake Recipe is more rustic—no crust needed, just layers of pumpkin batter topped with cake mix and butter for a crunchy-sticky topping. It’s easier and quicker but still full of pumpkin goodness.
-
Can I use other nuts besides pecans?
Definitely! Walnuts, almonds, or even chopped hazelnuts work nicely if you want to switch things up or if you’re allergic to pecans. Just chop them roughly for the best texture.
Final Thoughts
Honestly, this Easy Pumpkin Dump Cake Recipe is one of those happy accidents I can’t stop making every fall. It’s effortless yet satisfying—the kind of dessert you can pull together in minutes and still impress everyone at the table. I hope you give it a try soon, whether for a cozy night in or a festive gathering. Trust me, once you do, it’ll become a staple in your fall baking lineup too!
Print
Easy Pumpkin Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Pumpkin Dump Cake is a delicious and simple dessert perfect for fall. Combining pumpkin puree, warm spices, and a yellow cake mix, this dump-and-bake dessert results in a moist, flavorful cake topped with crunchy pecans and buttery goodness. It’s effortless to make yet impressively tasty, ideal for holiday gatherings or cozy nights in.
Ingredients
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- ½ cup butter, melted
Dry Ingredients
- 1 box yellow cake mix
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
Toppings
- 1 cup pecans, chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Mix pumpkin base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice until smooth and well combined.
- Layer cake mix: Spread the dry yellow cake mix evenly over the pumpkin mixture in the baking dish. Do not stir; this is the ‘dump’ method.
- Add pecans and butter: Sprinkle the chopped pecans evenly over the cake mix layer. Drizzle the melted butter over the top to help create a golden, crispy crust.
- Bake the cake: Place the dish in the oven and bake for 50–60 minutes or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Cool and serve: Allow the cake to cool for at least 15 minutes before serving. This cake pairs beautifully with whipped cream or vanilla ice cream.
Notes
- Do not mix the layers; the dry cake mix should remain on top to form a crust during baking.
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have the blend on hand.
- For a nut-free version, omit the pecans or substitute with seeds.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat portions gently in the microwave to enjoy warm flavors.
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin pie spice cake, holiday dessert
