Pumpkin Dump Cake Recipe

If you’re looking for a cozy, foolproof dessert that practically makes itself, let me introduce you to this fan-freaking-tastic Pumpkin Dump Cake Recipe. I absolutely love how this cake brings warm fall flavors together in such a simple way—no fancy mixing or layers, just dump, sprinkle, and bake. When I first tried this, I thought it was too easy to be good, but trust me, it comes out perfectly moist, spiced just right, and with a buttery, crunchy topping that my family goes crazy for. If you want a dessert to wow your friends without breaking a sweat, stick around—I’m sharing everything you need to know!

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Ingredients You’ll Need

This Pumpkin Dump Cake Recipe works because each ingredient adds a special touch—pumpkin gives richness, evaporated milk makes the filling smooth, and cake mix provides a quick crumbly topping. I recommend grabbing good-quality pumpkin puree and fresh pumpkin pie spice for the best flavor.

• Pure Pumpkin: Go for canned pumpkin puree, not pie filling, for the right texture and flavor.
• Evaporated Milk: Adds creaminess without making it too heavy.
• Light Brown Sugar: Gives a subtle caramel flavor that pairs perfectly with pumpkin.
• Eggs: They bind the filling together and help it set up nicely.
• Pumpkin Pie Spice: The magic blend of cinnamon, nutmeg, and cloves that warms up the whole dessert.
• Yellow Cake Mix: The secret to the crisp, golden topping—it’s better than making your own from scratch here!
• Melted Butter: Pouring it over the cake mix makes that irresistible crunchy crust.
• Coarsely Crushed Graham Crackers or Pecans: Adds extra texture and flavor—pecans give a nutty richness, while graham crackers add sweetness.
• Toffee Bits (optional): I love these for a little gooey surprise; you can skip or add more depending on your sweet tooth.

Variations

I love customizing this Pumpkin Dump Cake Recipe to suit any occasion or craving—sometimes I swap nuts, or add a drizzle on top. Feel free to play around with it because it holds up beautifully to tweaks.

• Add Chocolate Chips: I once stirred mini chocolate chips into the cake mix topping—delicious for a richer dessert.
• Use Spiced Cake Mix: If you find a cinnamon or spice-flavored cake mix, it amps up the fall spice vibes.
• Nuts Swap: Try pecans, walnuts, or even almonds depending on what you have; each brings a slightly different crunch.
• Dairy-Free Version: Use a dairy-free evaporated milk and vegan butter for a tasty alternative.

How to Make Pumpkin Dump Cake Recipe

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F. I always give my 9×13 pan a good coat of nonstick spray so nothing sticks—makes serving so much easier! Set it aside while you mix up the filling.

Step 2: Mix the Pumpkin Filling

In a large bowl, combine the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir everything together until it’s smooth and well blended—you’ll find the aroma already gets you excited at this point! Make sure to scrape down the sides so all that pumpkin goodness gets into the pan.

Step 3: Assemble the Dump Cake

Pour the pumpkin mixture into your prepared pan and spread it out evenly. Sprinkle the entire box of dry yellow cake mix evenly over top—don’t mix it in, just let it sit there like a blanket. Next, scatter your choice of crushed graham crackers or pecans over the cake mix, and sprinkle the toffee bits if you’re using them.

Step 4: Add Butter and Bake

Pour the melted butter evenly over the entire surface—this is what makes the cake mix transform into that incredible crunchy topping we all love. Bake your pumpkin dump cake for 45 to 50 minutes until the center is just set and the edges turn a lovely golden brown. Keep an eye on the color near the end; you want it browned but not burnt.

Step 5: Enjoy Warm or Room Temperature

Once it’s out of the oven, you can serve it warm—my favorite way with a scoop of vanilla ice cream—or simply let it cool to room temperature. Either way, it’s delicious and guaranteed to satisfy that fall dessert craving.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I love topping my warm pumpkin dump cake with a scoop of vanilla ice cream or a dollop of whipped cream—both add a creamy contrast that makes every bite feel indulgent. A sprinkle of cinnamon or a few extra toffee bits on top doesn’t hurt either!

Side Dishes

This dessert pairs beautifully with a simple cup of coffee or hot apple cider, especially on chilly evenings. For Thanksgiving, I sometimes serve it alongside spiced nuts or a light salad to balance the richness.

Creative Ways to Present

For a special occasion, I’ve served Pumpkin Dump Cake in individual ramekins, adding a pecan half and a caramel drizzle on top. It instantly elevates the presentation and makes guests feel extra-special. Layering it with whipped cream in a parfait glass is another fun twist I’ve tried!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well covered in the fridge for up to 4 days. I usually cover the pan tightly with foil or plastic wrap—this helps maintain moisture without making the topping soggy.

Freezing

I’ve successfully frozen pumpkin dump cake by wrapping portions individually in plastic wrap and then foil. Thaw overnight in the fridge for the best texture, though the topping can be a little less crisp after freezing.

Reheating

To reheat, pop your slice in the microwave for 20-30 seconds or warm it in a 300°F oven covered with foil for about 10 minutes. If you want to refresh the crunch, you can uncover it for the last few minutes of baking.

FAQs

Final Thoughts

This Pumpkin Dump Cake Recipe has become my go-to when I want an easy, crowd-pleasing fall dessert without fuss. It’s warm, comforting, and uses pantry staples in the best way possible. I hope you give this recipe a try—it’s the kind of dessert that makes you smile while you eat and keeps your kitchen smelling amazing for hours. Trust me, once you make it, it’ll be a staple in your recipe rotation too!

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