If you have a craving for something cozy, sweet, and irresistibly easy to whip up, this Pumpkin Dump Cake Recipe is exactly what you need. It’s a foolproof way to capture all the rich flavors of pumpkin pie baked into a delightful, cakey dessert that feels like a warm hug from the inside. With its creamy pumpkin base and golden, buttery topping studded with nuts, this recipe promises a perfect balance of smooth, crunchy, and spicy—all coming together effortlessly, making it ideal for busy cooks or anyone wanting to impress without the fuss.
Ingredients You’ll Need
This Pumpkin Dump Cake Recipe uses a handful of simple, everyday ingredients that combine to create layers of flavor and texture. Each one plays a crucial role in delivering that perfect pumpkin dessert experience, from the spice-kissed pumpkin layer to the buttery crunchy topping.
- 30 oz pumpkin puree: The star of the show, providing a vibrant color and rich pumpkin flavor without the extra sugar of pie filling.
- 12 oz evaporated milk: Adds creaminess and depth to the pumpkin mixture, making it luxuriously smooth.
- 4 large eggs: These help bind the filling and add a light, custardy texture.
- 1 1/2 cups granulated sugar: Sweetens the pumpkin filling perfectly without overpowering the spices.
- 2 teaspoons cinnamon: Infuses warm, familiar spice that complements the pumpkin beautifully.
- 2 teaspoons pumpkin pie spice: A magical blend that brings a classic holiday aroma and taste.
- 1 box yellow cake mix: The secret to the crisp, golden crust that tops the pumpkin layer with a sweet crunch.
- 1 cup butter, melted: Drizzled over the cake mix, it locks in moisture and creates that irresistible buttery finish.
- 1 cup chopped pecans (or walnuts): Adds a nutty crunch that contrasts the soft filling and cake topping perfectly.
- Whipped cream (optional): For serving, this adds a light, creamy touch to each warm bite.
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish thoroughly with cooking spray to ensure your cake doesn’t stick and releases easily after baking. This simple step sets you up for a smoothly baked dessert with a perfect crust.
Step 2: Mix the Pumpkin Layer
In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until the mixture is completely smooth. This creamy mixture forms the base of the dump cake and is packed with cozy autumn flavors that will fill your kitchen with an amazing aroma.
Step 3: Layer the Cake Mix
Pour your luscious pumpkin mixture into the prepared baking dish. Then, sprinkle the yellow cake mix evenly over the top. Don’t worry about mixing; the cake mix will bake right on top of the pumpkin layer, forming a fantastically contrasting crust.
Step 4: Add Butter and Nuts
Drizzle the melted butter evenly over the dry cake mix layer—this is the trick that makes your cake golden and rich. Next, sprinkle the chopped pecans or walnuts across the top for an added crunch and a touch of nutty flavor that makes every bite exciting.
Step 5: Bake to Perfection
Slide your dish into the oven and bake for about 1 hour. You’ll know it’s done when the top is a golden, slightly crisp blanket, and the pumpkin filling has set underneath. The aroma during baking will almost make it impossible to wait!
Step 6: Cool and Serve
Let the cake cool for a little while before digging in—this helps the filling to firm up just right. Serve warm, and don’t hesitate to add a dollop of whipped cream or a scoop of vanilla ice cream to elevate this simple comfort dessert into something truly indulgent.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
Whipped cream is a crowd-pleaser that adds a light, airy contrast to the dense pumpkin layers, while a sprinkle of cinnamon or extra chopped nuts on top can enhance both aroma and texture beautifully. If you want a little extra flair, a drizzle of caramel sauce also pairs wonderfully.
Side Dishes
This dessert shines best on its own but if you’re serving it for a holiday meal, consider pairing it with a cup of hot coffee, chai tea, or a creamy latte. Fresh fruit or a simple green salad can also help balance the sweetness for a complete meal experience.
Creative Ways to Present
Try serving individual portions in cute ramekins for a charming presentation, or layer it in a trifle glass to show off the layers of pumpkin filling, cake topping, and nuts. You can even add a layer of whipped cream between the pumpkin and cake mix before baking for a fun surprise.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Dump Cake Recipe keeps well covered in the refrigerator for up to 4 days. To keep the top from getting too soggy, cover the dish loosely with foil or plastic wrap.
Freezing
You can freeze leftover dump cake by wrapping it tightly with plastic wrap and then aluminum foil. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Warm individual portions in the microwave for about 20-30 seconds or place the whole dish in a 325°F oven covered with foil for about 20 minutes. This will bring back the freshly baked feel and melt any chilled custard layers beautifully.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe because canned pumpkin pie filling has added sugars and spices that can affect the texture and flavor balance of your dump cake.
What can I substitute for the yellow cake mix?
You can try a spice cake mix for an even more autumnal flavor or a white cake mix for a lighter taste. Avoid gluten-free mixes unless you’re sure they bake well because texture can vary significantly.
Can I make this recipe vegan or dairy-free?
Yes, by replacing the eggs with a flax egg or another egg substitute, using dairy-free evaporated milk alternatives, and substituting butter with a plant-based margarine or coconut oil, you can adapt this recipe to fit vegan or dairy-free diets.
How do I prevent the top from getting soggy?
Drizzling the melted butter evenly and using a fine layer of cake mix helps the topping crisp up nicely. Also, don’t skip the nuts—they help create texture and draw out moisture from the surface.
What is the best way to serve leftover Pumpkin Dump Cake Recipe?
Leftovers are lovely served slightly warmed with a scoop of ice cream or a dollop of whipped cream. You can also crumble it over yogurt or use it as a filling for a sweet breakfast parfait.
Final Thoughts
There’s something wonderfully satisfying about the ease and taste of this Pumpkin Dump Cake Recipe. It’s the kind of dessert that feels fancy but is wildly simple, perfect for both weeknight treats and holidays with guests. Give it a try—you’ll have a new favorite pumpkin dessert that brings warmth, sweetness, and smiles with every bite.
Print
Pumpkin Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is a simple, delicious dessert perfect for fall gatherings. It combines a spiced pumpkin custard base with a crunchy yellow cake topping and chopped nuts, baked to golden perfection. Ideal for a cozy treat served warm with whipped cream or vanilla ice cream.
Ingredients
Pumpkin Layer
- 30 oz pumpkin puree (not pumpkin pie filling)
- 12 oz evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
Toppings
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (or walnuts)
For Serving (Optional)
- Whipped cream
- Vanilla ice cream (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Mix Pumpkin Layer: In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and pumpkin pie spice until the mixture is smooth and well combined. Pour this pumpkin mixture evenly into the prepared baking dish.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin layer in the baking dish. Make sure to cover the surface thoroughly for a consistent topping.
- Top with Butter and Nuts: Drizzle the melted butter evenly over the cake mix layer, ensuring it saturates the cake mix to create a crunchy top. Then sprinkle the chopped pecans or walnuts evenly over the top for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for about 1 hour, or until the top is golden brown and the pumpkin filling is set firmly.
- Serve: Allow the cake to cool slightly before serving to let the layers set. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- You can substitute pecans with walnuts or other nuts of your choice.
- If you prefer a less sweet dessert, reduce sugar by 1/4 cup.
- Allow the cake to cool before cutting for cleaner slices.
- This dessert can be stored covered in the refrigerator for up to 3 days.
