Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is a simple, comforting dessert that captures the warm flavors of fall with minimal effort. This easy recipe combines pumpkin, spices, and cake mix for a deliciously moist and festive treat perfect for any occasion.

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) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix together pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
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 nuts on top, then drizzle the melted butter evenly over everything.
6. Step 6: Bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbly.
7. Step 7: Let the cake cool slightly before serving. It’s excellent paired with whipped cream or ice cream.

Tips & Variations

• For a richer flavor, use browned butter instead of melted butter.
• Swap pecans or walnuts for your favorite nuts, or omit them for a nut-free version.
• Add a pinch of ground cloves or ginger to the pumpkin mixture for extra spice.
• Use a gluten-free yellow cake mix to make this dessert gluten-free.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20-30 seconds or enjoy cold. This cake also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin thoroughly until smooth before using. You’ll need about 1 1/2 cups of fresh pumpkin puree to replace one 15 oz can.

Do I have to use cake mix, or can I make this from scratch?

The cake mix gives the recipe its quick, convenient texture and flavor, but you can try substituting with homemade cake batter. Keep in mind the prep time will increase, and texture might vary slightly.

Pumpkin Dump Cake Recipe

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★★★★★

4.9 from 133 reviews

• Author: Olivia
• Total Time: 60-65 minutes
• Yield: 12 servings 1x

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Description

This easy Pumpkin Dump Cake is a simple, crowd-pleasing dessert perfect for fall gatherings. Combining creamy pumpkin puree with warm spices and topped with a buttery cake mix crust and crunchy nuts, it bakes into a deliciously moist and comforting treat that pairs wonderfully with whipped cream or ice cream.

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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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Mix Pumpkin Ingredients: In a large bowl, combine the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Mix until the batter is smooth and uniform.
3. Spread Pumpkin Layer: Pour and spread the pumpkin mixture evenly into the prepared baking dish, creating an even base layer.
4. Add Cake Mix: Sprinkle the yellow cake mix evenly over the pumpkin layer. Important: Do not stir or mix the layers.
5. Top with Nuts and Butter: Scatter the chopped pecans or walnuts evenly on top of the cake mix layer, then drizzle the melted unsalted butter over everything to add richness and help create a golden crust.
6. Bake: Place the dish in the oven and bake for 45-50 minutes, or until the top turns golden brown and the mixture is bubbly around the edges.
7. Cool and Serve: Allow the dump cake to cool slightly before serving. For an extra special touch, serve with whipped cream or a scoop of vanilla ice cream.

Notes

• Do not stir after adding the cake mix and butter; this helps create the characteristic crisp top and moist inside.
• You can substitute pecans or walnuts based on preference or omit nuts for a nut-free dessert.
• For a spicier flavor, add a pinch of ground cloves or ginger to the pumpkin mixture.
• This dessert can be made ahead; store covered at room temperature for up to two days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin puree cake, holiday dessert