If you’re looking for an easy, comforting, and irresistibly delicious dessert, look no further than this Pumpkin Dump Cake recipe! With its warm spices, rich pumpkin flavor, and golden, crispy topping, this dessert is everything you need to enjoy the flavors of autumn without all the fuss. Plus, it’s a total crowd-pleaser for your next family gathering or holiday party.

What is the Pumpkin Dump Cake Recipe?

A Pumpkin Dump Cake Recipe is a simple dessert that’s a cross between a pumpkin pie and a cake but with minimal prep. The best part? It’s called a “dump cake” because you literally “dump” the ingredients into a baking dish, making it a super easy and stress-free dessert to whip up.

The result is a decadent pumpkin base that’s infused with cinnamon, nutmeg, and all the fall spices we love, topped with a buttery, crunchy cake layer that bakes into a golden crust. It’s a comfort food lover’s dream!

Why You’ll Love This Pumpkin Dump Cake Recipe

Effortless to Make: No need to spend time mixing complicated ingredients. Simply layer everything into the dish and pop it into the oven.
Fall Flavor in Every Bite: With the perfect balance of pumpkin and spices, it’s the ultimate seasonal treat.
Feeds a Crowd: Whether it’s a holiday, dinner party, or casual get-together, this recipe is sure to satisfy a crowd without you having to spend hours in the kitchen.
Versatile: Serve it as is, or top it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Ingredients for Pumpkin Dump Cake Recipe

For this simple recipe, you’ll need just a handful of ingredients, most of which you probably already have in your pantry:

1 can (15 oz) of pumpkin puree (not pumpkin pie filling)
1 box of yellow cake mix
1/2 cup (1 stick) of unsalted butter, melted
1/2 cup of brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger (optional)
A pinch of salt
1 cup of chopped pecans (optional, but highly recommended for a little extra crunch)

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How to Make Pumpkin Dump Cake

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly and gets that perfect golden crust.

Step 2: Prepare the Pumpkin Layer

In a medium-sized mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger (if using), and salt. Stir until well combined. Pour this pumpkin mixture into a 9×13-inch baking dish, spreading it out evenly along the bottom.

Step 3: Add the Cake Mix
Next, sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t mix it in—just sprinkle it right on top.

Step 4: Add the Butter
Pour the melted butter evenly over the cake mix layer. Try to cover as much of the cake mix as possible with butter to ensure a nice, crispy topping when it bakes.

Step 5: Optional Pecan Topping
If you like a little crunch, sprinkle chopped pecans on top. This adds a wonderful texture to the dish and complements the pumpkin flavor perfectly.

Step 6: Bake
Place the dish in the oven and bake for about 50-55 minutes, or until the top is golden brown and bubbly. You’ll know it’s done when a toothpick inserted into the center comes out clean (although the pumpkin layer may still be a little soft—it’s supposed to be!).

Step 7: Cool and Serve
Allow the dump cake to cool for about 10-15 minutes before serving. This gives it time to set, and you’ll avoid burning your mouth on the hot filling! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect fall treat.

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Tips for the Best Pumpkin Dump Cake

Use Pure Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices that can affect the flavor balance of the cake.
Butter Is Key: Don’t skimp on the butter! It helps create that perfect golden, crispy topping.
Add Chocolate Chips: For a fun twist, you can add a handful of chocolate chips to the top of the cake mix for extra sweetness.
Make it Ahead: You can make this cake a day in advance, as it keeps well in the fridge. Just reheat it in the microwave or oven before serving.

Pumpkin Dump Cake Serving Suggestions

Topped with Ice Cream or Whipped Cream: Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Perfect for Thanksgiving: This is the ultimate dessert for Thanksgiving, combining the best flavors of pumpkin pie with a cake-like texture everyone will love.
Great for Any Occasion: Whether it’s fall or not, this cake is perfect for any family gathering, potluck, or even just an afternoon snack.

So, what are you waiting for? Get baking and enjoy the delicious, sweet comfort of a homemade Pumpkin Dump Cake Recipe. It’s sure to become a new fall tradition in your household!

FAQs About Pumpkin Dump Cake

1. Can I use a different cake mix for pumpkin dump cake?

Yes! While yellow cake mix is the most popular choice, you can experiment with spice cake mix for an extra boost of fall flavors. You can also use white cake mix or even a butter pecan mix if you prefer.

2. Do I need to mix the cake mix with the pumpkin layer?

No, that’s the beauty of a dump cake! You simply layer the pumpkin mixture, sprinkle the dry cake mix on top, and let it bake. The butter will help the cake mix form a golden, crumbly topping as it bakes.

3. Can I make pumpkin dump cake ahead of time?

Absolutely! Pumpkin dump cake stores well in the refrigerator for up to 3 days. Reheat individual servings in the microwave or the entire dish in the oven at 350°F for 10–15 minutes before serving.

4. What toppings go best with pumpkin dump cake?

Vanilla ice cream, whipped cream, or even a drizzle of caramel sauce pair perfectly with pumpkin dump cake. You can also sprinkle on extra chopped nuts or a dusting of cinnamon for added flavor and presentation.

5. Can I make this recipe gluten-free?

Yes, you can! Simply use a gluten-free cake mix in place of the regular one. Be sure to check that all other ingredients (like the pumpkin puree and spices) are gluten-free as well.

6. Can I freeze pumpkin dump cake?

Yes, pumpkin dump cake can be frozen. Allow it to cool completely, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.

7. Why is my dump cake topping dry or powdery?

If the cake mix topping isn’t fully cooked or seems dry, it may be due to uneven distribution of butter. Be sure to pour the melted butter evenly over the top of the cake mix to moisten it. If necessary, gently press the cake mix into the butter before baking.

Pumpkin Dump Cake Recipe

Author: Admin
Total Time: 1 hour
Yield: 1h 1x

Print Recipe

Description

Pumpkin Dump Cake Recipe is a simple dessert that’s a cross between a pumpkin pie and a cake but with minimal prep

Ingredients

Scale

1 can (15 oz) of pumpkin puree (not pumpkin pie filling)
1 box of yellow cake mix
1/2 cup (1 stick) of unsalted butter, melted
1/2 cup of brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger (optional)
A pinch of salt
1 cup of chopped pecans

Instructions

Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly and gets that perfect golden crust.

Step 2: Prepare the Pumpkin Layer
In a medium-sized mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger (if using), and salt. Stir until well combined. Pour this pumpkin mixture into a 9×13-inch baking dish, spreading it out evenly along the bottom.