Pumpkin dump cake has become my absolute go-to for cozy fall evenings. I remember the first time I tried making it; I was looking for a simple pumpkin dump cake recipe that tasted like homemade pumpkin pie but without all the fuss. The aroma of warm spices filling my kitchen as it baked was pure magic! This easy pumpkin dump cake delivers that comforting, delicious flavor that makes everyone feel instantly happy. Let’s get baking!
Why You’ll Love This Pumpkin Dump Cake
This dessert is truly a winner for so many reasons:
- Incredible Flavor: It tastes just like a rich pumpkin pie but with a delightful cakey topping that’s oh-so-satisfying.
- Super Quick Prep: Seriously, you can whip this up in about 15 minutes – perfect for busy weeknights.
- Budget-Friendly: Made with common pantry staples, it’s an affordable way to enjoy a delicious seasonal treat.
- Family Favorite: It’s a crowd-pleaser that even picky eaters adore, making it a reliable option for gatherings.
- So Simple: This simple pumpkin dump cake requires minimal effort, making it ideal for beginners or when you need dessert fast.
- Versatile: You can customize it easily with different toppings or spices, proving how adaptable a simple pumpkin dump cake can be.
- Cozy Comfort: It’s the ultimate comfort food, bringing warmth and deliciousness to any fall gathering.
Ingredients for Best Pumpkin Dump Cake
Gathering the right pumpkin dump cake ingredients is the first step to this incredibly easy dessert. You’ll be surprised how few items you need for such a delicious outcome!
- 1 can (15 oz) canned pumpkin – Make sure it’s pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- 1 can (12 oz) evaporated milk – This is key for that creamy, rich texture in the pumpkin layer.
- 2 large eggs – They help bind everything together beautifully.
- 1 cup white sugar – For sweetness in the pumpkin base.
- 1 cup brown sugar – Adds a lovely depth of flavor and moisture.
- 1 tbsp pumpkin pie spice – This blend of cinnamon, nutmeg, ginger, and cloves is what makes it taste like fall!
- 1 box (15.25 oz) cake mix (yellow or spice) – This is the magic ingredient that creates the easy topping.
- 1/2 cup melted butter – Drizzled over the cake mix, it creates that golden, slightly crisp topping.
- 1 cup chopped pecans (optional) – These add a wonderful nutty crunch and are a fantastic addition.
How to Make Pumpkin Dump Cake
Ready to create this incredibly easy dessert? Learning how to make pumpkin dump cake is simpler than you think, and the results are pure autumn bliss. Follow these steps for a guaranteed delicious treat!
- Step 1: Preheat your oven to 350°F (175°C). While the oven heats, grab a 9×13-inch baking dish and grease it well. This is crucial to ensure your pumpkin dump cake doesn’t stick.
- Step 2: In a large bowl, combine the 1 can (15 oz) canned pumpkin, 1 can (12 oz) evaporated milk, 2 large eggs, 1 cup white sugar, 1 cup brown sugar, and 1 tbsp pumpkin pie spice. Whisk everything together until it’s completely smooth and the color is uniform. The aroma of the pumpkin and spices starting to blend is just wonderful!
- Step 3: Pour this luscious pumpkin mixture into your prepared baking dish. Spread it out evenly so you have a nice, consistent layer. This forms the moist, pie-like base of our delicious pumpkin dump cake.
- Step 4: Now for the easiest part of how to make pumpkin dump cake: open your 1 box (15.25 oz) cake mix (yellow or spice works best!) and sprinkle it evenly over the entire pumpkin layer. Don’t stir it in; just let it sit on top like a blanket.
- Step 5: Take your 1/2 cup melted butter and drizzle it generously all over the dry cake mix. Make sure to get good coverage so the topping bakes up golden and slightly crispy. If you’re using them, sprinkle the 1 cup chopped pecans over the butter now.
- Step 6: Carefully place the baking dish into the preheated oven. Bake for 50-60 minutes. You’ll know it’s ready when the top is golden brown and looks slightly crisp, and the pumpkin layer underneath is set. A toothpick inserted near the center should come out mostly clean.
- Step 7: Once baked, remove the pumpkin dump cake from the oven and let it cool for at least 15-20 minutes before serving. This allows the pumpkin layer to finish setting.
Pro Tips for the Best Pumpkin Dump Cake
Want to elevate your fall baking? These tips will help you achieve the ultimate pumpkin dump cake experience, ensuring a moist and delicious dessert every time.
- Use a yellow or spice cake mix for the best flavor pairing with pumpkin.
- Don’t skip greasing the baking dish; a well-greased pan prevents the bottom from sticking.
- Let the cake cool for at least 15-20 minutes before serving to allow the pumpkin layer to set properly.
- For an extra festive touch, add a sprinkle of cinnamon sugar over the cake mix before baking.
What’s the secret to perfect pumpkin dump cake?
The secret to a perfect, moist pumpkin dump cake lies in the combination of evaporated milk and brown sugar in the pumpkin layer, creating a rich, custardy base that bakes up beautifully under the cake mix topping. For more baking tips, check out expert advice.
Can I make pumpkin dump cake ahead of time?
Yes, you can assemble the pumpkin mixture and sprinkle the dry cake mix and butter over it a day in advance. Cover it tightly and refrigerate. You may need to add a few extra minutes to the baking time.
How do I avoid common mistakes with pumpkin dump cake?
For a foolproof pumpkin dump cake for beginners, avoid over-mixing the pumpkin base, as this can lead to a gummy texture. Also, ensure you cover the entire surface evenly with the dry cake mix and melted butter to get that perfect golden crust. Learning about proper baking techniques can be very helpful.
Best Ways to Serve Pumpkin Dump Cake
This delightful dessert is wonderful served warm, straight from the oven. It’s fantastic on its own, but a few simple additions can really make it shine. Try serving a generous scoop of cool, creamy vanilla ice cream alongside your warm pumpkin dump cake; the contrast in temperature and texture is divine. Another fantastic option is a dollop of fluffy whipped cream, perhaps lightly sweetened or infused with a hint of cinnamon. For an extra layer of indulgence, a drizzle of warm caramel sauce or a sprinkle of crushed toffee bits adds a wonderful sweetness and crunch that complements the pumpkin spice perfectly. You might also enjoy our homemade ice cream recipe.
Nutrition Facts for Pumpkin Dump Cake
Here’s a look at the nutritional breakdown per serving of this delicious dessert. Remember, these are estimates and can vary based on the specific cake mix and optional toppings you use.
- Calories: 320 kcal
- Fat: 14 g
- Saturated Fat: 8 g
- Protein: 4 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Sugar: 30 g
- Sodium: 210 mg
Nutritional values are estimates and may vary. For more healthy eating tips, consider exploring power bowl recipes.
How to Store and Reheat Pumpkin Dump Cake
Once your delicious pumpkin dump cake has cooled, storing it properly ensures you can enjoy this comforting fall treat for days to come. It’s perfect for making ahead if you’re planning a party or just want a sweet bite ready to go. Allow the cake to cool completely on a wire rack before you think about storing it. This usually takes about 1-2 hours. Once cooled, you can cover the entire baking dish tightly with plastic wrap or transfer individual slices into airtight containers.
Stored this way, your pumpkin dump cake for fall baking will stay fresh in the refrigerator for about 3 to 4 days. If you want to keep it even longer, you can freeze it! Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, if it’s from the fridge, a quick 20-30 seconds in the microwave should do the trick to warm it up. If reheating from frozen, let it thaw in the refrigerator overnight first, then warm it gently in the microwave or a low oven. For other make-ahead ideas, check out our cranberry feta pinwheels.
Frequently Asked Questions About Pumpkin Dump Cake
What is pumpkin dump cake?
What is pumpkin dump cake? It’s a wonderfully simple dessert that tastes remarkably like pumpkin pie but requires almost no effort. You layer a creamy pumpkin mixture in a baking dish, then top it with a dry cake mix and butter, baking it until golden and delicious. It’s a true dump-and-bake marvel!
Can I use pumpkin pie filling instead of canned pumpkin?
Yes, you absolutely can! Using pumpkin pie filling instead of plain canned pumpkin will add extra sweetness and spice, giving your dessert a more pronounced pumpkin pie flavor. You might want to slightly reduce the added sugar in the base if you choose this route.
How do I make a pumpkin spice dump cake?
To make a pumpkin spice dump cake, you can either use a spice cake mix for the topping or simply add an extra teaspoon of pumpkin pie spice to your yellow cake mix. Ensure your pumpkin base has plenty of pumpkin pie spice too, for that full, warming flavor.
What are common variations for pumpkin dump cake?
There are many delicious variations! You can add chopped pecans or walnuts to the dry cake mix topping for a nutty crunch, or drizzle caramel sauce over the top before baking for a decadent touch. Some people even add cream cheese to the pumpkin layer for extra richness. For more dessert inspiration, explore our desserts category.
Variations of Pumpkin Dump Cake You Can Try
Once you’ve mastered the basic pumpkin dump cake, you’ll love exploring all the delicious ways to customize it! These variations add unique flavors and textures, making every bake a new adventure.
- Nutty Crunch: For added texture and flavor, try adding 1 cup chopped pecans or walnuts directly onto the dry cake mix before drizzling with butter. It creates a wonderful nutty topping that complements the pumpkin spice perfectly.
- Caramel Swirl: Drizzle 1/2 cup caramel sauce over the dry cake mix and melted butter layer before baking. The caramel bakes into the topping, adding a rich, gooey sweetness that’s absolutely divine.
- Cream Cheese Swirl: Soften 4 oz of cream cheese and mix it with a tablespoon of sugar and a splash of milk. Dollop this mixture over the pumpkin layer before adding the dry cake mix for a creamy, tangy element.
- Gluten-Free Twist: Easily make this gluten-free by using a gluten-free yellow or spice cake mix and ensuring your pumpkin puree is pure.
Glorious 15-Min Pumpkin Dump Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and comforting fall dessert that tastes like pumpkin pie without the fuss. This Easy Pumpkin Dump Cake features a moist pumpkin base topped with a cake mix and butter crumble. Perfect for holidays and cozy nights.
Ingredients
- 1 can Canned Pumpkin (15 oz)
- 1 can Evaporated Milk (12 oz)
- 2 large Eggs
- 1 cup White Sugar
- 1 cup Brown Sugar
- 1 tbsp Pumpkin Pie Spice
- 1 box Cake Mix (15.25 oz, yellow or spice)
- 1/2 cup Melted Butter
- 1 cup Chopped Pecans (optional)
- For Serving: Vanilla Ice Cream, Whipped Cream, Caramel Sauce, Crushed Toffee Bits
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the canned pumpkin, evaporated milk, white sugar, brown sugar, eggs, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
- Drizzle the melted butter generously over the dry cake mix.
- Bake for 50-60 minutes, or until the top is golden and the pumpkin layer is set.
- Serve warm, optionally with vanilla ice cream, whipped cream, caramel sauce, or crushed toffee bits.
Notes
- Grease your baking dish well to prevent sticking.
- Use room temperature butter for an even crispy topping.
- Cool the cake completely before freezing.
- Leftovers can be stored in an airtight container at room temperature for 3-4 days.
- For a vegan option, use flax eggs and ensure your cake mix is dairy-free.
- You can use pumpkin pie filling instead of canned pumpkin for extra spice.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg