Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is a simple, comforting dessert that combines the warm flavors of fall with effortless preparation. This moist and spiced cake layers pumpkin puree with cake mix and nuts, making it perfect for busy days or holiday gatherings.

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.
2. Step 2: In a large bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract until smooth and fully combined.
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 without stirring.
5. Step 5: Scatter the chopped pecans or walnuts evenly over the cake mix layer, then drizzle the melted butter on top.
6. Step 6: Bake for 45-50 minutes or until the top is golden brown and the cake is bubbly around the edges.
7. Step 7: Allow the cake to cool slightly before serving. It pairs wonderfully with whipped cream or vanilla ice cream.

Tips & Variations

• For extra warmth, add a pinch of ground cloves or ginger to the pumpkin mixture.
• Use maple syrup instead of sugar for a richer flavor.
• Swap the yellow cake mix with spice cake mix to enhance the autumn spices.
• Try pecans or walnuts depending on your preference or use a mix of both for added texture.

Storage

Store leftover pumpkin dump cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat small portions in the microwave for 20-30 seconds. This dessert also freezes well; wrap it securely and 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, but you’ll need to cook and puree the fresh pumpkin until smooth and then drain any excess liquid to mimic the consistency of canned pumpkin puree for best results.

Is it necessary to use the cake mix on top, or can I mix everything together?

For the classic dump cake texture, the cake mix should be sprinkled on top without stirring. This allows the top to become crisp and crumbly while the pumpkin layer stays moist underneath.

Pumpkin Dump Cake Recipe

Print Recipe

★★★★★

5 from 107 reviews

This easy and delicious Pumpkin Dump Cake combines the warm flavors of pumpkin, cinnamon, and nutmeg with a crunchy yellow cake topping, perfect for fall or any cozy gathering. With minimal prep and simple ingredients, this one-pan dessert bakes to golden perfection, offering a moist pumpkin base with a crisp, buttery crust topped with crunchy nuts.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix pumpkin base: In a large bowl, combine the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Mix until the batter is smooth and well incorporated.
3. Spread the pumpkin layer: Pour and spread the pumpkin mixture evenly into the prepared baking dish, ensuring a flat surface for the topping.
4. Add cake mix topping: Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring it in; this will create a layered texture.
5. Add nuts and butter: Scatter the chopped pecans or walnuts over the cake mix layer, then drizzle the melted unsalted butter evenly on top to help the topping crisp and brown.
6. Bake the cake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes or until the top is golden brown and the pumpkin layer is bubbly around the edges.
7. Cool and serve: Let the cake cool slightly before serving. For extra indulgence, serve warm with whipped cream or vanilla ice cream.

Notes

• Do not stir the cake mix into the pumpkin layer; it should remain on top to create the signature crumbly topping.
• Chopped walnuts or pecans can be substituted with other nuts or left out if preferred.
• Make sure the butter is melted and evenly drizzled to achieve a crispy texture on top.
• Let the cake cool for about 10-15 minutes before serving for easier slicing and enjoying the flavors.
• This cake keeps well refrigerated for up to 4 days and can be reheated gently before serving.

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin cake, one-pan pumpkin cake, yellow cake mix dessert