Pumpkin Dump Cake Delight

Pumpkin Dump Cake is pure comfort for chilly evenings or family gatherings when you need an easy dessert that never fails to impress. With almost no baking stress and the warm scent of cinnamon wafting through the house, this is the treat I make when I want something cozy with minimal fuss.

I first tried Pumpkin Dump Cake at a fall potluck and immediately had to have the recipe. It is a go-to ever since for both weeknights and celebrations.

Ingredients

• Pure pumpkin puree: Provides a moist, earthy base and a natural golden color. Use one without added sugar or spices for best results.
• Large eggs: Ensure binding and give the filling structure. Choose eggs with golden yolks for richer color.
• Granulated sugar: Sweetens the filling and helps caramelize the top. Use a fine grade for easier mixing.
• Ground cinnamon and ground nutmeg: Offer classic warmth and depth. Use fresh spices for the fullest flavor.
• Vanilla extract: Brings out the subtler notes of pumpkin and spice. A pure extract gives best aroma.
• Yellow cake mix: Forms the crunchy topping layer. Select one with a buttery flavor for extra richness.
• Chopped pecans or walnuts: Add a nutty crunch. Look for fresh and fragrant nuts not stale.
• Unsalted butter: Delivers that irresistible golden topping. Use high-quality butter since it really shines in this recipe.

Instructions

Prepare the Baking Dish:

Grease a nine by thirteen inch baking dish on all sides with butter or nonstick spray so nothing sticks and cleanup is easy.

Mix the Pumpkin Base:

In a large bowl whisk together the pumpkin puree, eggs, granulated sugar, cinnamon, nutmeg and vanilla. Stir until perfectly smooth and no streaks remain.

Layer in the Dish:

Carefully pour the pumpkin mixture into the prepared dish and glide a spatula over the top to make an even layer.

Add the Cake Mix:

Sprinkle the yellow cake mix evenly over the pumpkin mixture. Do not stir at all as this keeps the layers distinct.

Top with Nuts and Butter:

Scatter the chopped nuts evenly over the cake mix. Drizzle melted butter across the surface so most dry spots are covered.

Bake Until Golden:

Slide the dish into a three hundred fifty degree oven. Bake forty five to fifty minutes. The topping should be deeply golden and the pumpkin edge will bubble.

Cool and Serve:

Let cool at least fifteen to twenty minutes so the center sets a bit. This dessert is fantastic warm with whipped cream or vanilla ice cream.

I always look forward to folding in the nuts. The roasted scent that fills the kitchen and their buttery crunch really make this cake feel like autumn in every bite. My youngest requests extra nuts on their slice every time.

Storage Tips

Store leftover Pumpkin Dump Cake covered in the refrigerator for up to three days. It reheats nicely in the microwave. Warm servings for that just baked feeling. If you want a crispier top again, pop a slice under the broiler for a minute.

Ingredient Substitutions

If you are out of yellow cake mix, try spice cake mix for extra cozy flavor. You can use canned evaporated milk for a creamier filling but reduce eggs to two. To make nut free, simply skip the pecans or walnuts and use pumpkin seeds or nothing at all.

Serving Suggestions

Serve warm to maximize gooeyness. A big scoop of vanilla ice cream on top creates a perfect cold and warm combo. Whipped cream and a light sprinkle of cinnamon are classic twists. At brunch, serve mild coffee or a pot of chai alongside.

Cultural and Seasonal Notes

Dump cakes are a cherished shortcut classic in American kitchens since boxed cake mix became common. They became a staple at potlucks for their easy method and huge yield. This version with pumpkin brings out all the best fall flavors.

Seasonal Adaptations

Swap in butternut squash puree for a twist. Change spices according to your mood, try ginger or cardamom. Top with toasted pepitas for a seasonal nut free crunch.

Success Stories

A neighbor said this was the hit at their Friendsgiving potluck. Leftovers have made great breakfast more than once. My family prefers this even over pumpkin pie now.

Freezer Meal Conversion

You can freeze Pumpkin Dump Cake before baking. Mix the base, pour into a buttered pan, layer the topping, dot with butter and cover tightly. Freeze for up to two months. Thaw overnight in the fridge and bake as usual for a fresh from the oven treat.

This cake is always the best part of my fall table. Try it once and you will have a new favorite for the season.

Recipe FAQs

→ Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works well. Ensure it's smooth, and similar in moisture to canned for best results.

→ What nut varieties can I use for the topping?

Pecans and walnuts are classic, but you may use almonds or leave them out to suit personal preference.

→ How do I know when the cake is fully baked?

The top should be golden and bubbly, and the edges will begin to pull away from the pan—usually after 45-50 minutes.

→ Can this dessert be made ahead?

Yes, it can be baked ahead and served chilled or rewarmed. The topping remains crisp even after cooling.

→ What accompaniments pair well with this dessert?

Serve with whipped cream, vanilla ice cream, or a drizzle of caramel for extra indulgence.