Pumpkin Dump Cake Recipe

If you’re anything like me, some days you just want a cozy, comforting dessert that’s super easy to throw together but still feels special. That’s exactly why I adore this Pumpkin Dump Cake Recipe — it’s the kind of dessert that’s perfect for those busy fall afternoons when you want pumpkin spice goodness without a ton of fuss. You literally “dump” the ingredients together, pop it in the oven, and the result is this sweet, spiced treat with a crunchy topping you can’t resist.

What makes this Pumpkin Dump Cake Recipe a favorite in my kitchen (and my family’s too!) is how effortlessly it turns basic pantry ingredients into a slice of fall magic. Whether you’re hosting Thanksgiving or just craving a quick pumpkin dessert, this cake works beautifully — and I can’t wait for you to try it and fall in love with how simple and satisfying it is.

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Ingredients You’ll Need

For this Pumpkin Dump Cake Recipe, the ingredients are straightforward but work together like a dream. The pumpkin puree adds moistness and flavor, while the dry cake mix on top creates that crisp crust I can’t get enough of. Plus, you’ll appreciate how each ingredient is something you probably already have in your pantry or fridge.

• Pure pumpkin puree: Use canned puree for consistent texture and easy mixing; don’t use pumpkin pie filling.
• Sugar: Regular granulated sugar balances the spices and adds sweetness.
• Pumpkin spice seasoning: This mix of cinnamon, nutmeg, ginger, and cloves is essential for that cozy fall vibe.
• Eggs: They bind everything together and help the cake rise.
• Evaporated milk: Adds richness and a creamy texture without making the batter too thin.
• Pure vanilla extract: Enhances the warm flavors and adds depth.
• Yellow cake mix: The magic ingredient for the crunchy topping; a boxed mix keeps it simple.
• Chopped pecans: Adds a nutty texture and toasty flavor that complements the pumpkin perfectly.
• Butter: Sliced on top to melt into the dry mix, creating that golden, buttery crust.

Variations

I love making this Pumpkin Dump Cake Recipe my own by switching up the toppings or trying different nuts. It’s such a flexible recipe that you can tweak it based on what you have or what you’re craving — don’t hesitate to get creative!

• Nut-Free Variation: I’ve swapped out pecans for sunflower seeds to accommodate allergies, and it still tastes amazing with a little extra crunch.
• Gluten-Free Option: Using a gluten-free yellow cake mix works like a charm, making this recipe suitable for gluten-sensitive friends.
• Spice It Up: Sometimes I double the pumpkin spice blend or add a pinch of cardamom for an extra aromatic touch that’s become a hit with my family.
• Sweetener Swap: For a slightly healthier spin, try using coconut sugar instead of white sugar — it adds a lovely caramel note.

How to Make Pumpkin Dump Cake Recipe

Step 1: Prepare Your Pan and Preheat Oven

Start by preheating your oven to 350°F. While the oven warms up, grease a 9×13-inch baking pan thoroughly — this ensures your cake won’t stick and makes cleanup easier. I like to use a little softened butter on the pan edges for the best non-stick results.

Step 2: Mix the Pumpkin Base

In a large bowl, stir together the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract until the batter is smooth and well combined. Don’t worry if it looks a little runny — that’s exactly what you want before adding the dry topping.

Step 3: Add the Cake Mix and Toppings

Sprinkle the dry yellow cake mix evenly over the pumpkin mixture — no stirring here! Then, sprinkle chopped pecans evenly on top for that satisfying crunch. Finally, slice the cold butter into thin pats and distribute them evenly over the entire surface. Those butter slices melt into the cake mix, creating that signature golden crust you’re after.

Step 4: Bake and Cool

Bake your Pumpkin Dump Cake at 350°F for about 60 minutes. The edges should be bubbling slightly, and the top will turn a beautiful golden-brown. Let it cool just a touch before serving — I find it’s best enjoyed warm, but not piping hot, so your spoons can dive in easily without burning tongues.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

When I serve this cake, I always add a generous scoop of vanilla ice cream right on top — the cold ice cream melting into the warm cake is a little piece of heaven. Whipped cream is another favorite of mine because it lightens the richness and adds a fluffy texture.

Side Dishes

This Pumpkin Dump Cake pairs wonderfully with a simple cup of coffee or warm chai tea. If I’m serving it for a fall gathering, I like to have fresh fruit or a crisp green salad nearby to balance the sweet richness.

Creative Ways to Present

For a special occasion, I’ve served this cake in individual ramekins sprinkled with extra pecans and a drizzle of caramel sauce. It always feels a little fancy but remains effortless—perfect when you want to impress without stress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pumpkin Dump Cake covered tightly with foil or plastic wrap at room temperature if it will be eaten within a day or two. For longer storage, the fridge works great and slows down spoilage without drying it out too much.

Freezing

Freezing this dump cake is totally doable! I divide it into portions, wrap each piece in plastic wrap, then place them in a freezer-safe container or bag. When I’m ready to enjoy, I thaw overnight in the fridge — the texture stays quite good, almost like fresh-baked.

Reheating

To reheat leftovers, I pop a slice in the microwave for about 30 seconds or warm it in a 325°F oven covered loosely with foil to prevent too much browning. Reheating just until warm keeps the cake moist and delicious.

FAQs

Final Thoughts

This Pumpkin Dump Cake Recipe has become my ultimate go-to for a quick, comforting pumpkin dessert that feels homemade but barely requires effort. I hope when you make it, you enjoy the cozy flavors and ease as much as I do. Seriously, it’s the kind of dessert that makes the whole kitchen smell amazing and brings everyone around the table for seconds—so give it a try and watch it become your new fall favorite!

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