Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is an effortless, cozy dessert perfect for fall or any time you crave a sweet, spiced treat. With a simple mix of pumpkin, warm spices, and cake mix, it comes together quickly and delivers comforting autumn flavors.

Ingredients

• 1 (15 oz) can pure pumpkin puree
• 3 large eggs
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts
• 1/2 cup unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, combine the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Mix until the mixture is smooth and well blended.
3. Step 3: Spread the pumpkin mixture evenly in the prepared baking dish.
4. Step 4: Sprinkle the yellow cake mix evenly over the pumpkin layer; do not stir or mix the layers.
5. Step 5: Scatter the chopped pecans or walnuts over the cake mix layer, then drizzle melted butter evenly on top.
6. Step 6: Bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbly around the edges.
7. Step 7: Allow the cake to cool slightly before serving. It is delicious on its own or served with whipped cream or vanilla ice cream.

Tips & Variations

• Substitute walnuts for pecans, or use a mix of both for extra crunch and flavor.
• For a dairy-free version, use coconut oil instead of butter and select a vegan cake mix.
• Add a pinch of ground cloves or ginger to the pumpkin mixture for a spicier version.
• Sprinkle a little cinnamon sugar on top before baking for a sweeter crust.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 20 seconds or until warm. The dessert also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but be sure to cook and puree it until smooth before using. One cup of cooked pumpkin puree typically replaces one cup of canned pumpkin.

Do I need to mix the cake mix into the pumpkin layer?

No, the cake mix should be sprinkled on top of the pumpkin layer without stirring. This layering helps create the characteristic crunchy topping of the dump cake.

Pumpkin Dump Cake Recipe

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★★★★★

4.7 from 53 reviews

• Author: Ella
• Total Time: 55-60 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Dump Cake is an easy and delicious fall-inspired dessert that combines the rich flavors of pumpkin, warm spices, and a buttery cake topping. With minimal effort and simple ingredients, you get a moist, flavorful cake topped with crunchy nuts and a golden crust, perfect for cozy gatherings or holiday celebrations.

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Ingredients

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Pumpkin Mixture

• 1 (15 oz) can pure pumpkin puree
• 3 large eggs
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract

Topping

• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts
• 1/2 cup unsalted butter, melted

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix Pumpkin Ingredients: In a large bowl, combine the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Stir well until the mixture is smooth and evenly blended.
3. Spread Pumpkin Layer: Pour the pumpkin mixture into the prepared baking dish and spread it evenly with a spatula to create a smooth layer.
4. Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Do not stir or mix; just let it sit on top.
5. Add Nuts and Butter: Scatter the chopped pecans or walnuts evenly over the cake mix layer. Then drizzle the melted unsalted butter evenly over the top to moisten the cake mix and help it bake into a crust.
6. Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the mixture is bubbly around the edges.
7. Cool and Serve: Allow the cake to cool slightly for 15-20 minutes before serving. Optionally, serve warm with whipped cream or ice cream for an extra indulgent dessert.

Notes

• You can substitute walnuts for pecans depending on your preference.
• Do not stir the cake mix into the pumpkin layer; this layering creates the signature crust and moist pumpkin filling.
• For a dairy-free version, use a dairy-free butter alternative.
• Store leftovers covered in the refrigerator for up to 3 days; warm before serving.
• This recipe can be doubled and baked in a larger dish, adjusting baking time accordingly.

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin spice cake, dump cake recipe, holiday dessert