If you are looking for an irresistibly easy and utterly delicious fall dessert, the Pumpkin Dump Cake Recipe is your new best friend. This simple yet satisfying cake combines the rich, velvety depth of pumpkin with a crunchy, buttery topping that offers the perfect contrast in textures. It’s quick to assemble, requires minimal baking skills, and yields a crowd-pleasing treat that tastes like it took hours to prepare. Whether you’re new to baking or a seasoned pro, this Pumpkin Dump Cake Recipe will make every autumn gathering feel extra cozy and special.
Ingredients You’ll Need
The beauty of this Pumpkin Dump Cake Recipe is in its simplicity and the magic that happens when a few humble ingredients come together. Each component plays a vital role: the pumpkin provides moisture and autumnal flavor, the cake mix creates a dreamy crust, and the butter and toppings add that perfect crunch and richness.
- Pure Pumpkin (1 can, 15 ounces): The star ingredient that brings a smooth, earthy sweetness and beautiful orange color.
- Evaporated Milk (1 can, 10 ounces): Adds creaminess and depth without extra wateriness.
- Light Brown Sugar (1 cup): Gives a soft caramel flavor that complements the pumpkin perfectly.
- Eggs (3): Bind everything together, ensuring the cake is set but tender.
- Pumpkin Pie Spice (3 teaspoons): A warm, fragrant blend that elevates every bite with cinnamon, nutmeg, and clove notes.
- Yellow Cake Mix (1 box): Provides a tender, cakey topping that bakes into a golden crust.
- Butter, melted (1 cup/2 sticks): Drizzled on top to create a crispy, buttery finish.
- Coarsely Crushed Graham Crackers or Pecans (1 cup): Add a delightful crunch; pecans bring a toasted nuttiness while graham crackers add a hint of sweetness.
- Toffee Bits (1/2 cup, optional): For those who want to amp up the richness and add a chewy, caramel surprise.
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat Oven
Start by setting your oven to 350°F (175°C). This ensures it reaches the perfect temperature by the time your batter is ready. Don’t forget to spray a 9×13-inch baking pan with nonstick spray so your cake releases easily after baking.
Step 2: Mix Pumpkin Base
In a large bowl, combine the pure pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir until everything is completely blended and smooth. This forms the moist, flavorful base of your cake, packed with those quintessential fall spices that instantly draw you in.
Step 3: Add Dry Topping
Sprinkle the yellow cake mix evenly over the pumpkin mixture in the baking pan. It might feel a bit strange to sprinkle dry cake mix on top, but trust the process – this forms that characteristic “dump cake” crust that seals in the pumpkin goodness beneath.
Step 4: Top with Crunch
Next, scatter the crushed graham crackers or pecans over the cake mix layer. If you want to take things up a notch, sprinkle the optional toffee bits for an extra punch of buttery sweetness and chewiness.
Step 5: Pour Butter
Drizzle the melted butter evenly across the entire surface. This step is crucial as it creates the golden-brown, crisp topping that contrasts perfectly with the soft, spiced pumpkin underneath. The butter’s richness also brings everything together in perfect harmony.
Step 6: Bake
Place your baking pan in the oven and bake for 45 to 50 minutes. Keep an eye on the edges which should turn lightly browned and gorgeous. The center will be set but tender. This stage is where the magic of the Pumpkin Dump Cake Recipe truly happens.
Step 7: Serve
Remove the cake from the oven and let it cool slightly. It’s wonderful served warm, where spices are most aromatic and textures at their best, but it’s also fantastic at room temperature. Get ready for compliments and requests for seconds!
How to Serve Pumpkin Dump Cake Recipe
Garnishes
Keep it simple by dusting the top with powdered sugar or cinnamon for a delicate touch. If you want to indulge even more, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully, melting slightly over the warm cake and adding a creamy contrast.
Side Dishes
The Pumpkin Dump Cake Recipe stands strong as a dessert all on its own, but it also partners well with a hot cup of spiced cider or freshly brewed coffee. During holiday dinners, consider serving it alongside a light salad or a savory cheese platter to balance the sweetness.
Creative Ways to Present
For a fun twist, serve the cake in individual ramekins topped with pecans and caramel drizzle. Or assemble parfait-style desserts by layering cake chunks with whipped cream and a sprinkle of cinnamon in clear glasses. This elevates the humble dump cake into a delightful, elegant treat.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Dump Cake Recipe keeps well covered at room temperature for up to two days. For longer storage, transfer it to the fridge and enjoy it within four days to preserve its moist texture and flavor.
Freezing
You can freeze Pumpkin Dump Cake Recipe either before or after baking. Wrap the pan tightly with plastic wrap and foil if unbaked, or portion out slices and freeze them individually. Thaw in the fridge overnight for best results.
Reheating
Warm leftovers in the microwave for 20–30 seconds per slice, or reheat the whole cake in a 350°F oven for 10–15 minutes. Adding a dab of butter or a scoop of ice cream when serving will bring back that fresh-baked charm.
FAQs
Can I use fresh pumpkin instead of canned?
Fresh pumpkin can be used, but it needs to be cooked and pureed until smooth first. Using canned pumpkin is convenient and ensures the right moisture and texture for the cake.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend by mixing cinnamon, nutmeg, ginger, and cloves in approximate equal parts to get that warm fall flavor.
Is it possible to make this gluten-free?
Absolutely. Swap the yellow cake mix for a gluten-free variety and confirm that other ingredients, like toffee bits, are gluten-free as well.
Can I substitute nuts or graham crackers?
Yes, pecans, walnuts, or even crushed cookies like gingersnaps can add a delicious crunch and texture to this cake.
How long does this cake keep its best flavor and texture?
Best eaten within 2–3 days for optimal freshness. After that, the topping may soften, but the flavors will still shine through.
Final Thoughts
Trying this Pumpkin Dump Cake Recipe is like wrapping yourself in a warm autumn hug. It’s effortless, scrumptious, and endlessly adaptable to your favorite fall flavors. Whether for a casual family dessert or a festive event, this cake promises happiness in every bite. So grab your ingredients, dive into the joy of baking, and savor the magic of pumpkin like never before!
Print
Pumpkin Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is a delightful and easy-to-make fall dessert featuring a creamy pumpkin base topped with a crunchy yellow cake mix and butter crust. Enhanced with pumpkin pie spice and optional toffee or pecan crunch, it’s perfect for cozy gatherings and holiday celebrations.
Ingredients
Pumpkin Base
- 1 (15 ounce) can pure Pumpkin
- 1 (10 ounce) can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
Topping
- 1 box yellow cake mix
- 1 cup (2 sticks) butter, melted
- 1 cup coarsely crushed graham crackers or pecans
- 1/2 cup toffee bits (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside.
- Mix Pumpkin Base: In a large mixing bowl, combine the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir well until all ingredients are fully incorporated. Pour this mixture evenly into the prepared baking pan.
- Add Dry Topping: Evenly sprinkle the entire box of yellow cake mix over the pumpkin mixture in the pan, making sure to cover the surface completely.
- Top with Crunch: Sprinkle the coarsely crushed graham crackers or pecans and, if using, the toffee bits over the cake mix layer for added texture and flavor.
- Pour Butter: Drizzle the melted butter evenly over the entire top layer to help it brown beautifully and create a rich crust as it bakes.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The dump cake is done when the center is set and the edges are lightly browned.
- Serve: Remove from oven and let cool slightly. Serve warm or at room temperature for a comforting fall dessert.
Notes
- Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for authentic flavor.
- For added texture, substitute or mix pecans and graham crackers as topping.
- Toffee bits provide a sweet crunch but can be omitted for a nut-free version.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Store leftovers covered in the refrigerator for up to 4 days.
