Pumpkin Dump Cake
Pumpkin Dump Cake is a simple and delicious fall favorite that combines the warm flavors of pumpkin, cinnamon, and nutmeg with a sweet, crumbly cake topping. It’s called a “dump”…
Tip: save now, cook later.Pumpkin Dump Cake is a simple and delicious fall favorite that combines the warm flavors of pumpkin, cinnamon, and nutmeg with a sweet, crumbly cake topping. It’s called a “dump” cake because you basically just dump the ingredients together — pumpkin puree, cake mix, spices, and a few other easy add-ins — and bake it until golden and bubbly.
I love how effortless this dessert is. There’s no need for mixing bowls or fancy techniques, just layer everything right in the pan. It’s perfect for busy days when you want something cozy and homemade without a lot of fuss. Plus, the smell of pumpkin and spices baking always makes my kitchen feel full of autumn magic.
My favorite way to enjoy pumpkin dump cake is warm, straight from the oven, with a big scoop of vanilla ice cream on top. It’s such a comforting treat that’s perfect for sharing with family or friends after a chilly day. I always keep a can of pumpkin and a box of spice cake mix handy so I can whip this up whenever the mood strikes!
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin, not pumpkin pie filling, because it has no added spices or sugar. If fresh pumpkin is handy, roast and puree it for a nice fresh flavor.
Cake mix: Yellow or spice cake mix both work great. Spice mix adds extra warmth while yellow keeps it simple. Gluten-free cake mix can be used if needed.
Butter: Melting butter before drizzling helps create a crisp, golden top. You can swap with melted coconut oil for a dairy-free version, but the flavor will change slightly.
Pecans: Chopped pecans add a great crunch, but you can use walnuts or skip nuts for a nut-free dessert. Toasting the nuts first boosts their flavor.
How Do You Get a Crispy, Moist Pumpkin Dump Cake?
Balancing moist cake with a crunchy top can be tricky. Here’s how to nail it:
- Mix pumpkin and dry cake mix gently; avoid overmixing to keep texture.
- Spread batter evenly in the pan for uniform baking.
- Drizzle melted butter evenly on top to help the cake brown and develop a crisp crust.
- Sprinkle nuts last for extra texture and flavor.
- Bake in the center rack of the oven at 350°F for about 50 minutes. Start checking after 45 minutes with a toothpick; it should come out with moist crumbs.
Let it cool a bit before serving so it sets nicely but still stays soft inside. I love adding vanilla ice cream on top to add creamy contrast to the warm cake.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to spread the batter evenly and bake the cake through.
- Large mixing bowl – you’ll mix pumpkin, eggs, and cake mix here; roomy enough to avoid spills.
- Whisk or spoon – helpful for combining wet and dry ingredients smoothly.
- Measuring cups and spoons – for accurate spice and sugar amounts.
- Microwave-safe bowl or small saucepan – to melt the butter for drizzling.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts or pecan halves if you want a different crunch and nuttiness.
- Add 1/2 cup raisins or dried cranberries to the batter for a touch of chewy sweetness.
- Mix in 1 teaspoon pumpkin pie spice instead of just cinnamon and nutmeg for a fuller spice flavor.
- Top with a drizzle of cream cheese glaze after baking for a tangy contrast.
Pumpkin Dump Cake
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 box yellow or spice cake mix (about 15.25 oz)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup melted butter (1 stick)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- Vanilla ice cream, for serving (optional)
- Maple syrup or caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time plus 45-55 minutes for baking. After baking, allow a few minutes for it to cool slightly before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish so the cake doesn’t stick.
2. Mix Pumpkin Ingredients:
In a large bowl, combine the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and salt. Stir everything together well until smooth and fully mixed.
3. Add Cake Mix:
Gradually add the dry cake mix to the pumpkin mixture and stir until just combined. The batter will be thick — that’s normal!
4. Assemble the Cake:
Pour the thick batter into the prepared baking dish and spread it out evenly. Drizzle the melted butter over the top in an even layer, then sprinkle the chopped pecans on top.
5. Bake:
Bake in the oven for 45-55 minutes. The cake should turn golden brown on top, the edges should be set, and a toothpick inserted near the center should come out with moist crumbs but no wet batter.
6. Cool & Serve:
Take the cake out of the oven and let it cool for a few minutes. Cut into squares and serve warm. For an extra special touch, add a scoop of vanilla ice cream on top and drizzle with maple syrup or caramel sauce if you like.
Enjoy your cozy, easy-to-make pumpkin dump cake!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Roast and puree fresh pumpkin before using it in the recipe. Make sure to cook it well and drain any excess water so your batter isn’t too watery.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake, then store it covered in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving to warm it back up.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator. It stays good for about 3 to 4 days. You can also freeze portions for longer storage and thaw in the fridge overnight before reheating.
What Can I Substitute for Pecans?
You can swap pecans for other nuts like walnuts or skip nuts altogether if you have allergies. Toasting nuts beforehand will add extra flavor and crunch.
