Pumpkin Dump Cake Recipe

I absolutely love sharing this Pumpkin Dump Cake Recipe with friends because it’s such an easy way to capture all the cozy flavors of fall in one simple dish. It’s the kind of recipe that doesn’t require fussing but still delivers big on taste and nostalgia—perfect for when you want to bring a warm, homemade treat to a gathering without spending hours in the kitchen.

When I first tried this recipe, I was amazed at how the pumpkin, spices, and buttery cake topping come together so effortlessly. You’ll find that it’s not just quick to make; it’s also incredibly comforting, making it ideal for everything from weeknight desserts to holiday potlucks. Trust me, once you try this Pumpkin Dump Cake Recipe, it’s going to become one of your go-to fall favorites.

this Recipe

Ingredients You’ll Need

These simple ingredients come together to build layers of flavor and texture, making this Pumpkin Dump Cake Recipe a winner every time. I like to keep things basic but flavorful, and each element plays a key role in the final dessert.

• Pure pumpkin puree: Make sure it’s 100% pumpkin, not pie filling, for the best rich flavor and texture.
• Sugar: Sweetens the pumpkin mixture—regular granulated sugar works perfectly here.
• Pumpkin spice seasoning: Blend of cinnamon, nutmeg, ginger, and cloves—your shortcut to that festive flavor.
• Eggs: They help bind everything together and add richness.
• Evaporated milk: Makes the pumpkin filling creamy without watering it down.
• Pure vanilla extract: Just a splash brings depth to the pumpkin mixture.
• Yellow cake mix: The magic “dump” layer that creates a sweet, cakey topping.
• Chopped pecans: For a toasty crunch that contrasts with the soft pumpkin layer.
• Butter: Sliced and dotted over the top—it melts in the oven creating a golden crust.

Variations

I love how flexible this Pumpkin Dump Cake Recipe is, and I often tweak it to suit different moods or dietary needs. It’s your canvas to make it uniquely yours, which is half the fun!

• Gluten-Free Variation: Swap the yellow cake mix for a gluten-free cake mix—I’ve done this for a friend, and no one could tell the difference!
• Nut-Free Version: Leave out the pecans and add a sprinkle of cinnamon sugar on top instead, perfect for nut allergies.
• Mocha Pumpkin Dump Cake: Add a teaspoon of instant espresso powder into the pumpkin mixture for a subtle coffee kick that my husband can’t get enough of.
• Dairy-Free Version: Use dairy-free butter and substitute evaporated milk with full-fat coconut milk—still creamy and delicious.

How to Make Pumpkin Dump Cake Recipe

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F (175°C). I like to grease a 9×13 baking pan with butter or non-stick spray so nothing sticks and cleanup is easy later. This simple prep sets the stage for a perfect bake.

Step 2: Mix the Pumpkin Base

In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin spice, eggs, evaporated milk, and vanilla extract. I usually whisk this together until it’s smooth and everything is fully blended. Be sure not to overmix; you just want a consistent mixture.

Step 3: Layer the Cake Mix and Pecans

Pour the pumpkin mixture into your prepared pan and smooth it out evenly. Then sprinkle the dry yellow cake mix evenly over the top. This is where the “dump” comes in—you’re literally dumping dry mix right on top of a wet layer. Follow this by sprinkling chopped pecans evenly over the cake mix.

Step 4: Add Butter and Bake

Slice your butter into thin pats and evenly distribute them over the pecans and cake mix. This little touch is crucial because it melts during baking to create that irresistible golden crust. Pop the pan into your preheated oven and bake for about 60 minutes, or until the top is bubbly and browned. I like to check around 55 minutes so it doesn’t overbake.

Step 5: Cool and Serve

Once out of the oven, let the cake cool for at least 15 minutes before serving. It’s delicious warm and my family always loves it drizzled with vanilla ice cream or a generous dollop of whipped cream. The contrast between warm cake and cold ice cream? Absolute magic!

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I always top my Pumpkin Dump Cake with a scoop of vanilla ice cream or freshly whipped cream—both add just the right balance of creaminess and coolness against the warm cake. A sprinkle of extra chopped pecans or a light dusting of cinnamon on top can make it look as good as it tastes.

Side Dishes

This cake is a fantastic after-dinner treat but pairs wonderfully with a cup of hot coffee or spicy chai tea. For Thanksgiving or fall gatherings, I like serving it alongside a caramel sauce or apple cider sorbet for a seasonal twist.

Creative Ways to Present

For a special occasion, I’ve layered individual Pumpkin Dump Cake servings in clear glass jars, topped with whipped cream and a cinnamon stick for a charming fall dessert parfait. It’s a cute way to make it feel festive and gift-worthy!

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover the cake tightly with foil or plastic wrap and store it in the fridge. It stays moist and delicious for up to 4 days, making it great for meal prepping or leftovers that your family will still crave.

Freezing

I’ve frozen portions of this Pumpkin Dump Cake wrapped in plastic wrap and foil—just thaw overnight in the fridge before reheating. It freezes surprisingly well without losing its texture or flavor, perfect for saving for later.

Reheating

To reheat, I pop single slices into the microwave for about 20-30 seconds or warm them in a 325°F oven covered loosely with foil. This keeps the cake moist and restores some of that fresh-baked warmth you want.

FAQs

Final Thoughts

This Pumpkin Dump Cake Recipe holds a special place in my heart because it’s the perfect blend of ease, comfort, and nostalgic flavor that always brings my family together. It’s a recipe I turn to when I want to impress without stress and share a little autumn magic. Trust me, once you try it, you’ll find yourself making it again and again—and maybe even passing it down as a family favorite too!

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