Pumpkin Dump Cake Recipe

There’s something incredibly comforting about this Pumpkin Dump Cake Recipe that always gets me excited as fall rolls around. I love how it combines the rich, cozy flavors of pumpkin and warm spices with a simple cake topping that bakes into a golden, buttery crust. You’ll find it’s perfect when you want a delicious homemade dessert but don’t have hours to spend in the kitchen – truly a game changer for busy weeknights or last-minute get-togethers.

When I first tried this Pumpkin Dump Cake Recipe, I was amazed at how easy it was to pull off something so impressive with just a handful of ingredients and straightforward steps. It’s the kind of dessert that makes you look like a pro without all the fuss. Plus, my family goes crazy for it anytime I serve it with a scoop of vanilla ice cream or a dollop of whipped cream – that combo is pure magic!

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Ingredients You’ll Need

The ingredients for this Pumpkin Dump Cake Recipe are straightforward and easy to find, letting the natural sweetness of pumpkin shine while the cake mix and pecans add wonderful texture. I’ve found that using good-quality canned pumpkin puree and fresh pecans really lifts the flavor.

• Pumpkin Puree: I always go for pure pumpkin puree, not the pie filling, to keep it just right.
• Sugar: Adds the perfect touch of sweetness without overpowering the pumpkin’s natural taste.
• Pumpkin Spice Seasoning: This is the secret blend of cinnamon, nutmeg, and cloves that makes autumn magic.
• Eggs: They help bind the ingredients and add richness.
• Evaporated Milk: Using evaporated milk creates a creamy texture that’s essential for this cake.
• Vanilla Extract: Just a splash makes all the flavors pop beautifully.
• Yellow Cake Mix: The store-bought mix simplifies the topping and bakes into a golden crust.
• Chopped Pecans: For a delightful nutty crunch on top – feel free to sub walnuts if you prefer.
• Butter: Sliced and scattered, it melts into the cake mix topping, creating that irresistible crispness.

Variations

I like to switch things up depending on what I have on hand or the occasion. This Pumpkin Dump Cake Recipe is super flexible, so you can easily make it your own with a few simple tweaks.

• Add-ins: Sometimes I toss in chocolate chips or swirl in cream cheese for an extra flavor layer that my family loves.
• Nut-free: If you’re serving someone with nut allergies, just skip the pecans – the cake is delicious without them too.
• Spice it up: Feel free to adjust the pumpkin spice amount to suit your taste – more cinnamon, less cloves, whatever feels right!
• Gluten-free: Use gluten-free yellow cake mix to keep this friendly for everyone at the table.

How to Make Pumpkin Dump Cake Recipe

Step 1: Mix the pumpkin base

Begin by preheating your oven to 350°F and greasing a 9×13-inch baking dish – I like to use a little butter for that homemade touch. In a large bowl, combine the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract. Whisk everything together until smooth; this mixture forms the flavorful, creamy layer that’s the heart of the cake.

Step 2: Layer the toppings

Next, sprinkle the entire package of yellow cake mix evenly over the pumpkin mixture. Don’t be tempted to stir it in – this dry layer will soak up moisture and form a slightly crisp, sweet crust. Then spread the chopped pecans on top, distributing them evenly for that perfect nutty crunch in every bite.

Step 3: Butter it up

Slice the cold butter into small pats and scatter them evenly across the top of the cake mix and pecans. Trust me, this step is essential – as the butter melts, it turns the dry cake mix into a luscious, golden crust with pockets of buttery goodness. It’s the difference between a good dump cake and a showstopper!

Step 4: Bake and enjoy

Place the baking dish in the oven and bake for 60 minutes until the top is beautifully golden and you can smell those amazing pumpkin spices filling your kitchen. Let it cool just enough so it sets slightly but is still warm – that’s when it’s absolutely heaven to serve. I love this cake with vanilla ice cream or whipped cream, but it’s also great on its own.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I’m a big fan of topping my warm pumpkin dump cake with a scoop of creamy vanilla ice cream – it melts right into the cake and adds the perfect cool contrast. Whipped cream is another go-to, especially lightly spiced with cinnamon or nutmeg for an extra flavor boost. Sometimes I sprinkle a few extra toasted pecans on top for presentation and crunch.

Side Dishes

This dessert pairs beautifully with hot apple cider or a bold cup of coffee. If you’re serving it after a big meal, keep sides light, like a fresh salad or roasted veggies, so there’s room to really enjoy the cake without feeling overwhelmed.

Creative Ways to Present

For special occasions, I’ve served this Pumpkin Dump Cake in smaller ramekins for individual portions, topped with a sprig of fresh mint and a dusting of powdered sugar. It feels fancy but takes no extra effort! You can also layer it in a trifle with whipped cream and crushed gingersnap cookies for a festive twist.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or foil and store them in the fridge for up to 3 days – the flavors actually deepen overnight. Just bring pieces to room temperature or warm gently before serving.

Freezing

Freezing pumpkin dump cake works well if you want to prep in advance. I slice it into portions, wrap each piece in plastic wrap, then foil, and pop them in the freezer. When you’re ready to enjoy, thaw overnight in the fridge and warm in the oven for the best texture.

Reheating

To reheat, I prefer warming individual servings in a 350°F oven for about 10-15 minutes until heated through and the crust is crisp again. Microwaving works in a pinch but can make the topping a bit soggy, so the oven is worth the extra minutes.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Dump Cake Recipe brings together ease and flavor in such a cozy dessert. It’s become a fall staple in my kitchen, especially when I need something quick but impressive to share with friends or family. If you’re looking for a simple but unforgettable pumpkin treat, I promise this will be your new go-to. Give it a try—you won’t regret it!

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