If you’re craving a dessert that perfectly captures the cozy warmth of fall and is insanely easy to throw together, then you’re going to fall in love with The Best Pumpkin Dump Cake Recipe. This dessert is the ultimate crowd-pleaser, blending the rich, spiced goodness of pumpkin with a buttery, cakey topping that crisps just right in the oven. It’s one of those magical recipes where simple pantry staples come together to create something truly special and comforting, making it a staple for holiday gatherings or any time you want to indulge in a little autumnal bliss.
Ingredients You’ll Need
Gathering your ingredients for The Best Pumpkin Dump Cake Recipe is a breeze, and each one plays a key role in delivering incredible flavor, texture, and that beautiful golden color. From the spicy pumpkin mixture to the crumbly buttery topping, these ingredients are pure magic in a bowl.
- Pumpkin puree: Provides the rich, creamy pumpkin base full of natural sweetness and moisture.
- Evaporated milk: Adds a smooth, velvety texture and richness without overpowering the pumpkin flavor.
- Eggs: Bind everything together for a custardy interior.
- Granulated sugar: Sweetens the pumpkin mix perfectly without being too much.
- Ground cinnamon: Brings warm, fragrant spice that’s essential for that classic pumpkin taste.
- Ground nutmeg: Adds a subtle earthy spice to deepen the flavor.
- Ground ginger: Offers a gentle heat and brightness that balances the sweetness.
- Ground cloves: Delivers a rich, aromatic depth to the spice blend.
- Yellow cake mix: The secret to the crunchy, cakey topping that contrasts beautifully with the smooth pumpkin.
- Unsalted butter: Melted and drizzled over the cake mix, it creates that irresistible golden crust.
- Chopped pecans (optional): Adds a lovely nutty crunch if you’re craving extra texture and flavor.
How to Make The Best Pumpkin Dump Cake Recipe
Step 1: Prep Your Oven and Dish
Start by heating your oven to a cozy 350°F (175°C). This temperature is just right to cook the pumpkin mixture thoroughly and get the topping perfectly golden. Grease a 9×13 inch baking dish so your cake lifts out easily after baking without sticking. This prep step might seem small, but it’s crucial for a smooth baking process and beautiful service.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together that luscious pumpkin puree with evaporated milk, eggs, and sugar until everything is flawlessly smooth. Then add the cinnamon, nutmeg, ginger, and cloves—these spices give the pumpkin its classic, comforting aroma and flavor that whispers fall in every bite. Combining these ingredients thoroughly ensures every spoonful of the filling is fragrant and perfectly spiced.
Step 3: Assemble the Dump Cake
Pour your spiced pumpkin mixture into the prepared baking dish, spreading it evenly. Next, sprinkle the dry yellow cake mix right on top without stirring it in. This is the fun part that gives the dump cake its signature “dump and go” ease while also forming that light, crumbly layer during baking.
Step 4: Add Butter and Pecans
Drizzle melted butter evenly over the cake mix, which will soak in and bake to a golden, crispy topping that’s simply irresistible. If you love a bit of crunch, sprinkle chopped pecans on top. They roast beautifully under the heat, adding a delightful contrast to the tender pumpkin below.
Step 5: Bake Until Golden and Set
Pop your dish into the oven and bake for 45 to 50 minutes until the edges are set, and the topping is a gorgeous golden brown. The aroma filling your kitchen during this time is pure autumn joy. Once baked, let it cool slightly to firm up the filling for easier serving. The result is a warm, gooey delight with a perfectly crisp crust.
How to Serve The Best Pumpkin Dump Cake Recipe
Garnishes
Serving The Best Pumpkin Dump Cake Recipe is all about cozy comfort. A scoop of vanilla ice cream is always a winner, melting into the warm cake and creating a creamy contrast. You can also dust it lightly with powdered sugar or add a dollop of whipped cream spiked with a dash of cinnamon for an elegant touch. Toasted pecan halves on top add fresh crunch and nutty warmth.
Side Dishes
This dessert pairs beautifully with a hot cup of coffee, chai tea, or even a creamy pumpkin spice latte for the ultimate fall indulgence. If you’re serving it as part of a larger holiday meal, lighter side offerings like fresh fruit or a crisp green salad provide a refreshing balance to its richness.
Creative Ways to Present
For festive occasions, try serving The Best Pumpkin Dump Cake Recipe in individual ramekins or mason jars for a charming, rustic feel. Layer with whipped cream and a sprinkle of extra spice for a quick pumpkin trifle. You can also top with caramel drizzle or chocolate shavings to mix up the flavor profile while keeping that nostalgic pumpkin base.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin dump cake keeps beautifully in the fridge covered tightly with plastic wrap or in an airtight container for up to 4 days. The flavors actually deepen overnight, making every bite even more comforting. Just be sure to reheat gently or serve cold depending on your preference.
Freezing
If you want to enjoy The Best Pumpkin Dump Cake Recipe later, it freezes well after baking. Wrap individual portions or the whole cake tightly in plastic wrap followed by foil to prevent freezer burn. Frozen pumpkin dump cake lasts up to 3 months and thaws quickly overnight in the fridge.
Reheating
Reheat leftovers in the oven at 325°F (160°C) for about 15 minutes or until warmed through to revive the crispy topping. Microwave reheating works too but may soften the crust. Adding a little extra butter on top before reheating can help bring back some crunch.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but it needs to be cooked, pureed, and drained well to remove excess moisture. Canned pumpkin puree is preferred for its consistent texture and ease, which contributes to The Best Pumpkin Dump Cake Recipe’s perfect consistency.
Is the yellow cake mix interchangeable with other cake mixes?
You can experiment with spice cake or butter cake mixes for a slightly different flavor, but the yellow cake mix provides the ideal sweet, buttery crust that contrasts nicely with the pumpkin filling.
Can I make this cake gluten-free?
Yes! Use a gluten-free yellow cake mix and ensure your evaporated milk and other ingredients are gluten-free. The cake will still turn out delicious and tender.
Why does the topping stay crumbly instead of mixing with the pumpkin?
The structure is intentional—the dry cake mix sits on top and bakes up into a crisp crust as the butter melts into it. This layering creates a delightful contrast between the smooth pumpkin and crunchy topping.
Can I add other nuts or toppings?
Absolutely! Walnuts, hazelnuts, or even pepitas can be great alternatives to pecans. You can also try sprinkling shredded coconut or mini chocolate chips for fun variations on the classic recipe.
Final Thoughts
Trust me when I say that once you try The Best Pumpkin Dump Cake Recipe, it will become your go-to fall dessert for all your celebrations and cozy nights in. Its incredible ease combined with rich, warming pumpkin spice flavors makes it a winner every time. So go ahead, whip it up and enjoy a bowlful of autumn happiness that feels like a warm hug in every bite.
Print
The Best Pumpkin Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Pumpkin Dump Cake is an easy and comforting dessert perfect for autumn. It combines a spiced pumpkin custard base topped with buttery yellow cake mix and optional crunchy pecans, baked to a golden perfection. With minimal prep and only one baking dish, this recipe delivers a moist, flavorful cake ideal for family gatherings or holiday celebrations.
Ingredients
Pumpkin Mixture
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Topping
- 1 box yellow cake mix (about 15 oz)
- 1 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix Pumpkin Base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and evenly combined. Pour this pumpkin mixture into the prepared baking dish, spreading it out evenly.
- Add Cake Mix Topping: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture, making sure to cover the surface without stirring it in.
- Drizzle Butter and Add Pecans: Pour the melted unsalted butter evenly over the cake mix layer. If desired, sprinkle the chopped pecans over the top for additional texture and flavor.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top turns golden brown and the edges are set. Remove from the oven and allow the cake to cool slightly before serving.
Notes
- For a nut-free version, simply omit the pecans.
- You can serve this cake warm or at room temperature; it pairs beautifully with whipped cream or vanilla ice cream.
- Ensure the baking dish is well-greased to easily serve the cake without sticking.
- Use fresh spices for the best flavor impact.
