There’s nothing quite like the comforting, cozy aroma of pumpkin, sugar, and warm spices filling your kitchen, and the Best Pumpkin Dump Cake delivers just that—but with virtually zero fuss! This recipe is a full-on fall favorite that’s part gooey pumpkin pie, part buttery crumb cake on top, and 100% guaranteed to steal the spotlight at any gathering. It’s got everything: rich pumpkin flavor, a crave-worthy texture contrast, and the ability to go from pantry to oven in under 10 minutes. Trust me, if you’re searching for a dessert that wows the crowd but is secretly effortless, this is it.
Ingredients You’ll Need
Best Pumpkin Dump Cake proves that you don’t need a mile-long grocery list to create something crave-worthy—just a handful of thoughtfully chosen ingredients. Each one brings something essential, whether it’s creamy richness, a hint of spice, or that irresistible golden finish.
- Pumpkin Purée: Delivers rich, earthy sweetness and that unmistakable pumpkin flavor—be sure to use pure pumpkin, not pie filling!
- Evaporated Milk: Gives a creamy, custard-like texture that perfectly balances the spices and pumpkin.
- Eggs: Help the filling set and keep everything sliceable and rich.
- Granulated Sugar: Brings the right amount of classic sweetness without overpowering the pumpkin.
- Pumpkin Pie Spice: Adds cozy, warming flavor—think cinnamon, nutmeg, clove, and ginger all in one.
- Salt: Just a touch to balance and bring out all the other flavors.
- Yellow Cake Mix: The ultimate shortcut for a buttery, crumbly topping; works as the magic “crust” in every slice.
- Unsalted Butter, Melted: Ensures each bite is rich and golden, with a melt-in-your-mouth finish.
- Chopped Pecans (Optional): Add irresistible crunch and nutty depth—skip if dealing with nut allergies, but it’s highly recommended for texture lovers!
How to Make Best Pumpkin Dump Cake
Step 1: Prep the Pan and Heat the Oven
Start by preheating your oven to 350°F (175°C)—this way it’s ready to go by the time you’re done assembling. Grab a 9×13-inch baking dish and give it a light greasing with butter or non-stick spray; this makes serving and clean-up a total breeze.
Step 2: Whisk Up the Pumpkin Filling
In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Give everything a serious whisk until the mixture is completely smooth and evenly blended. This luscious base brings all the classic pumpkin pie vibes with almost no work.
Step 3: Assemble the Layers
Pour your pumpkin filling into the greased pan and spread it out so it sits in an even layer. Now, the game-changing move: sprinkle the dry yellow cake mix straight from the box evenly over the pumpkin layer. No mixing is required—just let those magic layers build themselves.
Step 4: Add the Buttery Topping
Drizzle the melted butter slowly and as evenly as you can over the entire surface of the dry cake mix. Don’t worry if there are a few dry spots—those areas will soak up steam during baking and create the signature contrast that makes Best Pumpkin Dump Cake so addictive. If you’re adding pecans, scatter them over the top for a toasty finish.
Step 5: Bake to Golden Perfection
Slide the pan into your oven and bake for 50–60 minutes. You’re aiming for a golden-brown, crisp topping and a set, pudding-like pumpkin base. A toothpick should emerge mostly clean from the center, but it’s okay if the very middle is a touch soft. Let it cool for at least 30 minutes—this helps the layers settle for easy slicing and serving.
How to Serve Best Pumpkin Dump Cake
Garnishes
The finishing touches can amp up the wow factor. A big dollop of whipped cream melting over a warm slice is divine, or you can never go wrong with a scoop of vanilla ice cream. Try dusting with a little cinnamon or adding a drizzle of caramel sauce for next-level flavor.
Side Dishes
Though Best Pumpkin Dump Cake easily stands on its own, it pairs beautifully with a simple coffee or chai latte. If serving at a holiday spread, set it alongside tart cranberry compote or a fresh fruit salad so everyone can have a little sweet and a little zing on their plate.
Creative Ways to Present
For parties, serve individual portions in clear ramekins or glass jars—those pretty layers will have guests swooning. Or, try cutting it into sturdy bars to tuck into lunchboxes or serve at fall picnics. For a family-style vibe, let people scoop big spoonfuls right from the baking dish.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Best Pumpkin Dump Cake tightly with plastic wrap or transfer it to an airtight container. It keeps well in the fridge for up to 4 days and somehow tastes even better the next day as the flavors meld.
Freezing
To freeze, cut the cooled cake into squares and wrap each piece in plastic or foil, then pop them in a freezer-safe bag or container. Best Pumpkin Dump Cake freezes beautifully for up to 2 months—just thaw in the fridge overnight when ready to serve.
Reheating
Warm individual slices in the microwave for about 30 seconds, or reheat larger portions in a 300°F oven covered loosely with foil until heated through. Serve warm for maximum coziness, though it’s also delicious chilled!
FAQs
Can I make Best Pumpkin Dump Cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Let it warm to room temperature or give it a gentle reheat before serving for the best texture.
Can I use homemade pumpkin purée instead of canned?
Yes—homemade pumpkin purée works wonderfully in Best Pumpkin Dump Cake. Just ensure it’s thick (not watery) for the proper filling texture.
What if I don’t have pumpkin pie spice?
No worries! Make your own by combining cinnamon, nutmeg, ginger, and a pinch of clove or allspice. The flavor will be just as fantastic.
Is there a gluten-free version?
Easy fix: just substitute a gluten-free yellow cake mix for the regular one. All the other ingredients are naturally gluten free!
Can I leave out the pecans?
Definitely—the cake is just as delicious without pecans if you’re avoiding nuts, though the added crunch is a bonus if you’re a texture fan.
Final Thoughts
I hope you’ll give this Best Pumpkin Dump Cake a try—every bite is pure autumn bliss and requires almost no effort at all. Whip it up, share it with loved ones, and get ready for lots of recipe requests. Enjoy!
Print
Best 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
Indulge in the delightful flavors of fall with this Best Pumpkin Dump Cake recipe. A perfect blend of pumpkin, warm spices, and a buttery cake topping, this easy dessert is sure to become a seasonal favorite.
Ingredients
Pumpkin Layer:
- 1 (15-ounce) can pumpkin purée
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Cake Topping:
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Pumpkin Layer: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour into the prepared dish.
- Add Cake Topping: Sprinkle dry cake mix over the pumpkin layer. Drizzle melted butter on top. Add chopped pecans if desired.
- Bake: Bake for 50–60 minutes until golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Let it cool for at least 30 minutes before serving.
Notes
- Serve warm or chilled with whipped cream or vanilla ice cream.
- For a different twist, use spice cake mix instead of yellow cake mix.
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