If you’re on the hunt for an unbelievably simple and scrumptious autumn treat, you just struck gold with this Pumpkin Dump Cake Recipe. With a few pantry staples and minimal effort, you’ll create a spiced, buttery delight that feels like a warm hug on a chilly day. It’s perfect for holidays, cozy family dinners, or any time you crave that classic pumpkin flavor in a snap.
Why You’ll Love This Recipe
- Super Simple Prep: Dump-and-stir is all it takes—no fancy mixing or multiple bowls required.
- Perfect Fall Flavors: The blend of pumpkin and warm spices feels like a cozy sweater in cake form.
- Crowd-Pleaser: This cake serves a crowd and disappears fast at gatherings, guaranteed smiles all around.
- Textural Contrast: The crunchy pecan topping with buttery cake mix creates an irresistible, inviting crunch.
Ingredients You’ll Need
The magic behind this Pumpkin Dump Cake Recipe lies in simple, easy-to-find ingredients that each bring a special something: creamy pumpkin for smoothness, warm spices for depth, and that boxed cake mix for a crunchy, buttery topping that turns this dessert into pure comfort.
- Pumpkin puree: The rich, velvety base that infuses autumn flavor and moisture.
- Evaporated milk: Adds creaminess without watering down the cake’s texture.
- Eggs: Bind everything together, ensuring a perfect consistency.
- Brown and white sugar: A duo that balances sweetness and depth, bringing that classic baked warmth.
- Spices (cinnamon, ginger, cloves): A trio that delivers the hallmark pumpkin pie taste we all adore.
- Salt: Enhances the overall flavor, keeping it bright and balanced.
- Spice cake mix: This creates a crackly, buttery crust atop the pumpkin layer.
- Chopped pecans: Adds a satisfying crunch and nutty flavor contrast.
- Melted butter: Drizzled on top to help that cake mix crisp into a golden, irresistible topping.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts of this Pumpkin Dump Cake Recipe is how easy it is to tweak. Whether you want to swap out nuts, adjust sweetness, or even make it allergy-friendly, feel free to get creative while keeping the cozy essence intact.
- Nut-free option: Simply omit pecans or replace them with toasted coconut flakes for crunch.
- Maple twist: Add a tablespoon of pure maple syrup to the pumpkin mixture for extra depth.
- Gluten-free version: Use a gluten-free spice cake mix to keep everyone happy.
- Extra spice: Boost cinnamon and ginger slightly if you love an extra punch of fall flavor.
How to Make Pumpkin Dump Cake Recipe
Step 1: Prepare Your Pan and Ingredients
Start by greasing a 9×13-inch baking dish generously to ensure your dump cake doesn’t stick. Preheat your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Gather all the ingredients to have them within reach; this helps the process go smoothly.
Step 2: Mix the Pumpkin Filling
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, spices, and salt. Stir everything well until smooth and consistent — this will be the luscious, spicy base of your dump cake.
Step 3: Assemble the Cake Layers
Pour the pumpkin mixture into your greased baking pan, spreading it evenly. Sprinkle the dry spice cake mix evenly over the top—that’s going to create the crisp, flavorful crust. Next, scatter the chopped pecans over the cake mix, and finally, drizzle the melted butter all over for that golden finish.
Step 4: Bake to Perfection
Pop your pan into the oven and bake for 50 to 60 minutes, or until the edges turn a beautiful golden brown. The cake mix topping will crisp up in a satisfying way, while the pumpkin underneath remains wonderfully creamy. Let it cool to set before digging in.
Pro Tips for Making Pumpkin Dump Cake Recipe
- Use Fresh Spices: Freshly ground cinnamon and ginger make a world of difference in flavor and aroma.
- Don’t Skip the Butter Drizzle: This step is crucial for that golden, crispy cake mix topping everyone raves about.
- Cool Completely Before Serving: Cooling allows the pumpkin layer to set properly and makes cutting neater and easier.
- Watch the Baking Time: Check around 50 minutes to avoid over-baking which can dry out the edges.
How to Serve Pumpkin Dump Cake Recipe
Garnishes
Nothing elevates this pumpkin dump cake quite like a dollop of fresh whipped cream or a scoop of vanilla ice cream melting over the warm cake. For a festive touch, sprinkle a few toasted pecans or a light dusting of cinnamon on top before serving.
Side Dishes
This cake pairs wonderfully with a hot spiced tea or coffee to round out your cozy autumn dessert experience. If serving at a holiday meal, consider offering fresh fruit or a crisp green salad to balance sweetness with some freshness.
Creative Ways to Present
For an eye-catching presentation, serve the cake in mason jars layered with whipped cream and crushed pecans. Another fun idea is to bake the dump cake in mini ramekins for individual portions — perfect for dinners or gifts!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cake actually improves in flavor after a day as the spices meld even deeper, making it a perfect make-ahead treat.
Freezing
You can freeze pumpkin dump cake by wrapping it tightly with plastic wrap and foil or storing it in a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the fridge before serving.
Reheating
Warm slices gently in the microwave for 20–30 seconds or in a low oven (around 300°F) until heated through. Reheat just before serving to maintain the perfect moist texture and crispy topping.
FAQs
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Can I use fresh pumpkin instead of canned puree?
Yes! You can roast and puree fresh pumpkin, but make sure to drain excess moisture so your dump cake isn’t too watery. Canned pumpkin puree is just more convenient and consistent.
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Is this Pumpkin Dump Cake Recipe suitable for Thanksgiving?
Absolutely! It’s a fantastic, fuss-free choice for Thanksgiving dessert that brings classic pumpkin pie flavors with less effort and a delightful crunchy topping.
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Can I substitute the spice cake mix with another type?
You can try yellow or white cake mix, but the spice cake mix adds wonderful autumnal warmth that complements the pumpkin perfectly. Using another mix will change the flavor profile.
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How can I make this recipe vegan?
Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use a dairy-free evaporated milk and vegan butter alternative. Make sure your cake mix is also vegan-friendly.
Final Thoughts
This Pumpkin Dump Cake Recipe is more than just a dessert—it’s a cozy, heartwarming memory waiting to happen. Easy to make, utterly delicious, and perfect for sharing, I can’t wait for you to try it and make it your own go-to pumpkin treat!
PrintPumpkin Dump Cake Recipe
This Pumpkin Dump Cake is a simple and delicious fall dessert combining the warm flavors of pumpkin and spices with a crunchy pecan topping. It’s an easy-to-make cake perfect for gatherings or cozy autumn evenings, requiring minimal preparation and baking in a single pan.
- Prep Time: 10 mins
- Cook Time: 50-60 mins
- Total Time: 1 hr
- Yield: 12 servings (1 9×13-inch cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Topping
- 1 (15.25 ounce) package spice cake mix
- 1/2 cup coarsely chopped pecans
- 1/2 cup melted butter
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to ensure the cake doesn’t stick.
- Mix Pumpkin Base: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, cloves, and salt. Stir thoroughly until all ingredients are evenly incorporated to form the pumpkin filling.
- Assemble the Cake: Pour the pumpkin mixture into the prepared pan, spreading it out evenly. Next, sprinkle the dry spice cake mix evenly over the pumpkin layer. Then, sprinkle the coarsely chopped pecans evenly on top of the cake mix layer.
- Add Butter: Drizzle the melted butter evenly over the top of the cake mix and pecans. This will help create a golden, crisp topping as it bakes.
- Bake the Cake: Place the pan in the oven and bake for 50 to 60 minutes, or until the edges are lightly browned and the topping is set. Avoid opening the oven frequently to allow even cooking.
- Cool and Serve: Remove the cake from the oven and allow it to cool before slicing. Serve warm or at room temperature and enjoy this flavorful autumn treat.
Notes
- Make sure to grease the pan well to prevent sticking.
- You can use chopped walnuts instead of pecans if preferred.
- Allow the cake to cool slightly to make slicing easier.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
- For a creamier topping, serve with whipped cream or vanilla ice cream.
