Pumpkin Dump Cake Recipe

I absolutely love how effortlessly delicious this Pumpkin Dump Cake Recipe turns out every time I make it. It’s one of those fall desserts that feels like a warm hug on a chilly evening—comforting, rich, and oh-so flavorful. What makes it so special is how little effort it takes to get a gorgeous, bake-from-scratch taste with pure pumpkin puree, pumpkin spice, and that golden cake topping.

When I first tried this recipe, I was amazed at how simple the ingredients came together into something truly spectacular. It’s perfect for busy weeknights or last-minute guests because you basically just dump everything into one pan and let the oven do the magic. You’ll find that this Pumpkin Dump Cake Recipe is not only fast but also a crowd-pleaser that’s great for holidays, potlucks, or cozy family dinners.

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Ingredients You’ll Need

The ingredients for this Pumpkin Dump Cake Recipe come together to create a luscious, custardy pumpkin base topped with a crisp, buttery cake crust. I recommend picking a quality pumpkin puree for that fresh flavor and using a yellow cake mix that you enjoy, since it sets the tone for the cake topping.

• Pure Pumpkin Puree: Makes the dessert moist and rich; avoid pumpkin pie filling since it has extra spices and sugar.
• Sugar: Balances the natural earthiness of pumpkin with sweetness.
• Pumpkin Spice Seasoning: Adds warm, cozy spices like cinnamon, nutmeg, and cloves; you can adjust based on your preference.
• Eggs: Provide structure and help bind the custard together.
• Evaporated Milk: Gives a creamy texture that elevates the filling beyond simple pumpkin.
• Pure Vanilla Extract: Adds depth and rounds out the flavors beautifully.
• Yellow Cake Mix: Creates the signature crumbly, buttery topping when baked.
• Chopped Pecans: Offer a wonderful crunch and nutty contrast; you can swap them for walnuts or skip nuts if preferred.
• Butter: Sliced and layered on top to melt into the cake mix for a golden crust.

Variations

One of the best things about this Pumpkin Dump Cake Recipe is how easy it is to make your own with small tweaks. I’ve played around with different nuts and toppings, and there’s lots of room for you to get creative depending on your taste and dietary needs.

• Nut-Free Version: I’ve made it without pecans for my nephew’s peanut allergy, and it still shines—try toasted coconut flakes or extra pumpkin seeds instead.
• Spiced Up: Some days I add a pinch of ginger or cloves to the pumpkin spice blend for extra warmth.
• Gluten-Free: Using a gluten-free yellow cake mix works beautifully and keeps the crumbly texture intact.
• Sweetness Level: If you prefer less sweetness, feel free to slightly reduce the sugar or swap regular sugar for coconut sugar for a deeper flavor.

How to Make Pumpkin Dump Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish thoroughly with butter or non-stick spray. This is important because the cake is quite moist, and greasing the pan prevents sticking while allowing the crust to brown beautifully around the edges.

Step 2: Combine the Pumpkin Mixture

In a large mixing bowl, whisk together the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract until it’s smooth and well combined. I like to scrape the sides of my bowl once or twice to make sure those eggs are fully incorporated and the pumpkin is silky.

Step 3: Layer the Cake Mix and Pecans

Pour your pumpkin mixture into the prepared pan, spreading it evenly. Then gently sprinkle the dry yellow cake mix right over the top—don’t stir it in! Next, scatter the chopped pecans across the cake mix. This layering method creates that irresistible texture contrast between creamy filling and crumbly topping.

Step 4: Add the Butter Slices

Slice the cold butter into thin pats and distribute them evenly over the pecans and cake mix. The butter melts during baking, soaking into the cake mix and giving it a golden, crispy crust that I find absolutely addictive. Don’t skip this step—it’s crucial for the signature topping texture.

Step 5: Bake and Cool

Bake your Pumpkin Dump Cake Recipe at 350°F for about 60 minutes. You’re looking for those edges to bubble slightly and the top to turn a warm golden brown. Once out of the oven, let it cool for at least 15 minutes before serving—it’s easier to slice and helps the pumpkin filling set nicely.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I usually serve this cake warm with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream—it just takes the dessert to the next level. Sometimes I sprinkle a little cinnamon or nutmeg on top for added aroma, which makes the whole experience even cozy and inviting.

Side Dishes

This Pumpkin Dump Cake pairs wonderfully with a simple cup of coffee or spiced tea. If you’re serving it after a hearty meal, a light fruit salad works great to balance the richness of the cake without overshadowing its flavors.

Creative Ways to Present

For holidays or dinner parties, I like to dust the top with powdered sugar or drizzle a little caramel sauce over each slice. You can also serve it in individual ramekins for a charming presentation that everyone appreciates. Adding toasted nuts on top just before serving adds a fresh crunch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which isn’t common in my house!), cover the cake tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days. I find the flavors actually deepen overnight, making the cake even more delicious the next day.

Freezing

I occasionally freeze this cake in individual portions wrapped securely in plastic wrap followed by foil. It freezes well for up to 2 months, which is great for prepping ahead of time or avoiding waste. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop a slice in the microwave for about 30-45 seconds or warm it in an oven preheated to 325°F for 10-15 minutes. This helps bring back the soft pumpkin custard texture while keeping the top from losing its delicate crunch.

FAQs

Final Thoughts

This Pumpkin Dump Cake Recipe has become one of my go-to desserts every fall because it’s just so simple, forgiving, and packed with all the cozy flavors I crave. I love how it effortlessly fills my kitchen with inviting aromas and how everyone always asks for the recipe. If you’re looking for a no-fuss way to wow your guests or treat your family, give this dump cake a try—you might just find it becoming your own seasonal favorite!

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