Easy Pumpkin Dump Cake

This pumpkin dump cake combines the rich, autumnal flavors of pumpkin pie with the convenience of a cake mix topping. The result is a dessert that tastes like you spent hours in the kitchen while actually requiring minimal effort.

I first made this dump cake when looking for a quick dessert for unexpected guests. The delicious aroma filled my kitchen and everyone asked for seconds. It has since become my go-to fall dessert when I need something impressive with minimal preparation.

Ingredients

• Pure pumpkin puree: forms the creamy base layer and provides authentic flavor look for 100 percent pure pumpkin not pumpkin pie filling
• Eggs: bind everything together and create structure for the pumpkin layer
• Granulated sugar: adds just the right amount of sweetness without overpowering the pumpkin
• Ground cinnamon and nutmeg: bring essential warm fall spices that complement the pumpkin perfectly
• Vanilla extract: adds depth and enhances the other flavors
• Yellow cake mix: creates the signature dump cake crust with almost no effort
• Chopped pecans or walnuts: add essential texture contrast and toasty flavor
• Unsalted butter: melts through the cake mix creating a golden buttery crust

Step-by-Step Instructions

Prepare Your Baking Dish:

Preheat your oven to 350°F and thoroughly grease a 9×13 inch baking dish to ensure easy serving. The size of the pan is crucial for the right thickness of layers.

Create The Pumpkin Base:

In a large mixing bowl combine pumpkin puree eggs sugar cinnamon nutmeg and vanilla. Whisk until completely smooth and no streaks remain. This creates the custard like base that will cook underneath the cake layer.

Form The Layers:

Pour and spread the pumpkin mixture evenly across the bottom of your prepared baking dish using a spatula to create a level surface. Then sprinkle the dry cake mix powder evenly over the entire pumpkin layer being careful not to stir or disturb the layers.

Add The Finishing Touches:

Distribute the chopped nuts evenly across the cake mix layer then drizzle the melted butter over everything trying to cover as much of the dry cake mix as possible. Any dry spots will remain powdery after baking.

Bake To Golden Perfection:

Place in the preheated oven and bake for 45 to 50 minutes. The cake is done when the top is golden brown the edges are slightly pulling away from the pan and the center is set but still slightly jiggly. Allow to cool for at least 15 minutes before serving.

My favorite thing about this recipe is how the butter creates magical pockets of caramelization with the cake mix. The first time I served this at Thanksgiving my mother in law who guards her pumpkin pie recipe like a state secret actually asked me for this recipe. It was a proud moment indeed.

Serving Suggestions

This dump cake truly shines when served slightly warm with a dollop of freshly whipped cream. The contrast between the warm cake and cool cream creates a delightful sensory experience. For an extra indulgent treat serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. The cake also pairs wonderfully with coffee or spiced apple cider for a complete fall dessert experience.

Make Ahead and Storage

One of the benefits of this pumpkin dump cake is how well it keeps. You can prepare it up to two days in advance and store it covered in the refrigerator. The flavors actually deepen and meld together overnight making it perfect for stress free entertaining. Leftovers will keep refrigerated for up to 5 days. You can also freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving.

Customizing Your Dump Cake

While this recipe is delicious as written there are numerous ways to make it your own. Try using spice cake mix instead of yellow for extra flavor or add a teaspoon of pumpkin pie spice to intensify the seasonal taste. White chocolate chips make a delightful addition to the topping or try a streusel topping made with brown sugar oats and butter for an even more textured finish. For a dairy free version substitute coconut oil for the butter.

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Recipe FAQs

→ Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains sugar and spices which would make the cake too sweet. Stick with plain pumpkin puree for best results.

→ What if I don't have yellow cake mix?

White cake mix, vanilla cake mix, or spice cake mix can all be substituted. Spice cake will add additional warm flavors that complement the pumpkin nicely.

→ Can I make this dessert ahead of time?

Yes, this dump cake can be made 1-2 days ahead. Store covered in the refrigerator and warm slightly before serving for best texture.

→ Are there any nut-free options for this cake?

You can simply omit the nuts completely or substitute with pepitas (pumpkin seeds) or granola for a different crunch factor.

→ How do I know when the dump cake is done baking?

The top should be golden brown, and if you insert a knife into the pumpkin layer, it should come out mostly clean. Some moisture is fine as it will continue to set as it cools.

→ How should I store leftovers?

Cover and refrigerate leftovers for up to 5 days. The cake can be enjoyed cold, at room temperature, or warmed in the microwave for 20-30 seconds per slice.