Name: Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 can (12 oz) evaporated milk; 3 large eggs; 1 cup granulated sugar; 1 tablespoon pumpkin pie spice; 1 box yellow cake mix; 3/4 cup unsalted butter, melted; 1/2 cup chopped pecans (optional); Whipped cream for serving (optional)

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The Pumpkin Dump Cake Recipe is pure autumn magic in dessert form—warm spices, creamy pumpkin, and buttery cake all in one effortlessly delicious bite. It’s like the best parts of pumpkin pie and coffee cake had a cozy get-together in your oven. With just a handful of everyday pantry ingredients, you can create a dessert that looks (and tastes) like you worked in the kitchen all day. Whether you’re making it for Thanksgiving or a Wednesday night, this simple treat will truly steal the show.

Ingredients You’ll Need

What makes this Pumpkin Dump Cake Recipe so delightful is just how simple and accessible its ingredients are. Each plays a starring role: from the earthy sweetness of the pumpkin to the crunch of pecans and the unbeatable richness of real butter.

Pumpkin Puree: Gives the cake its signature flavor and velvety texture; make sure to use pure pumpkin, not pumpkin pie filling.
Evaporated Milk: Adds creaminess and richness, complementing the pumpkin beautifully.
Eggs: Help bind everything together and lend structure to the dessert.
Granulated Sugar: Sweetens the filling just the right amount—feel free to adjust slightly for your taste.
Pumpkin Pie Spice: Delivers those cozy fall flavors everyone loves; you can use homemade for an extra-special touch.
Yellow Cake Mix: The secret shortcut that forms a sweet, buttery topping with minimal effort.
Unsalted Butter (melted): Soaks into the cake mix and makes the top delightfully golden and crisp.
Chopped Pecans (optional): Add irresistible crunch and a subtle nutty flavor; leave them out if you want a nut-free treat.
Whipped Cream (optional): The perfect creamy, airy finish for serving—don’t skip it if you love a little decadence!

How to Make Pumpkin Dump Cake Recipe

Step 1: Prep the Baking Dish

Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This step guarantees that your Pumpkin Dump Cake Recipe slides out easily and that every piece has perfectly crisped edges—no sticking, no mess.

Step 2: Make the Pumpkin Mixture

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice. It only takes a minute, but this mix is the luscious, spiced heart of the recipe. Whisk until smooth, so every bite is impossibly creamy and full of flavor.

Step 3: Assemble the Cake

Pour the pumpkin mixture into your prepared baking dish, spreading it evenly. Next, sprinkle the dry yellow cake mix straight from the box over the pumpkin layer. Don’t worry about stirring! Then, drizzle the melted butter evenly over the surface. If you’re using pecans, scatter them over the top now—they’ll toast up beautifully as the cake bakes.

Step 4: Bake to Perfection

Slide your assembled cake into the oven and bake for 50 to 55 minutes. You’ll know it’s done when the top looks golden and slightly crisp, and the center is set (not jiggly). The aroma of pumpkin and spices will fill your kitchen, making it tough to wait until it cools!

Step 5: Cool and Serve

Let your Pumpkin Dump Cake Recipe cool for at least 30 minutes before slicing—this helps it set up so you get picture-perfect servings. For extra indulgence, add a dollop of whipped cream just before serving and revel in every creamy, spiced, buttery bite.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

A swoosh of whipped cream is always a winner on this cake, but don’t stop there! Sprinkle with a pinch of cinnamon or extra chopped pecans for color and crunch. If you’re feeling fancy, a drizzle of caramel sauce or a dusting of powdered sugar takes things over the top.

Side Dishes

Let the Pumpkin Dump Cake Recipe shine as the star of your dessert table, but if you want to make a complete spread, pair it with vanilla bean ice cream, a mug of spiced chai, or hot apple cider. These cozy sides bring out the warmth and autumnal flavors even more.

Creative Ways to Present

For an impressive twist, try baking the cake in individual ramekins—guests will love their own little portion! Or layer cubes of the cake with whipped cream and chopped pecans in mason jars for pumpkin trifle parfaits. Either way, the rustic charm of this dessert shines through.

Make Ahead and Storage

Storing Leftovers

Stash any leftovers in an airtight container in the refrigerator. The cake keeps beautifully for up to three days, and you’ll find that the flavors get even better as they mingle overnight.

Freezing

Yes, you can freeze Pumpkin Dump Cake Recipe! Once cooled completely, cut into squares and wrap each serving tightly in plastic wrap. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

For that just-baked warmth, pop individual slices in the microwave for 20-30 seconds, or reheat larger portions in a low oven (about 300°F) until warmed through. Add fresh whipped cream after reheating to keep it cool and luscious.

FAQs

Can I substitute spice cake mix for yellow cake mix?

Absolutely! Using a spice cake mix is a delicious way to intensify the warm, spicy notes in the Pumpkin Dump Cake Recipe. You’ll get extra bursts of cinnamon, nutmeg, and clove with every bite.

Do I have to use pecans?

Nope, they’re totally optional! Pecans add delightful crunch, but leave them out for a nut-free dessert. Try walnuts or even skip the nuts altogether for a classic version.

Can I use homemade pumpkin puree?

If you have homemade pumpkin puree on hand, it works beautifully in this recipe! Just be sure to drain any excess liquid and aim for the same 15-ounce quantity for perfect results.

How do I know when the cake is done?

Look for a gently golden-brown top and a center that’s set, not wobbly. If you lightly tap the pan and the middle doesn’t jiggle much, your Pumpkin Dump Cake Recipe is ready to come out of the oven.

Can I make this dessert a day ahead?

Definitely! In fact, the flavors meld wonderfully over time, so making your Pumpkin Dump Cake Recipe a day ahead is a great idea. Just store it in the fridge and let it come to room temperature or gently reheat before serving.

Final Thoughts

If you’re searching for a crowd-pleasing, impossibly easy dessert that brings those cozy fall vibes, this Pumpkin Dump Cake Recipe is truly a must-try. It’s one of those dishes you’ll want to make on repeat, not just for the holidays, but any time you’re craving a sweet pumpkin treat. Don’t wait—grab your ingredients and treat yourself to a little slice of autumn joy!

Pumpkin Dump Cake Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the warm, comforting flavors of fall with this easy Pumpkin Dump Cake recipe. Rich pumpkin puree is combined with cozy spices and a buttery cake topping for a dessert that’s sure to please. Perfect for autumn gatherings or a sweet treat any time of year!

Ingredients

Scale

Pumpkin Filling:

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tablespoon pumpkin pie spice

Cake Topping:

1 box yellow cake mix
3/4 cup unsalted butter, melted
1/2 cup chopped pecans (optional)

Serving:

Whipped cream for serving (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Mix Pumpkin Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Layer and Bake: Pour the pumpkin mixture into the prepared dish. Sprinkle the dry cake mix over the top. Drizzle melted butter evenly over the mix. Add chopped pecans if desired. Do not stir.
Bake: Bake for 50–55 minutes until golden brown and set. Let cool for at least 30 minutes.
Serve: Enjoy warm or chilled with whipped cream.