Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is a simple, comforting dessert perfect for fall or any time you crave a sweet pumpkin treat. With a moist pumpkin layer topped by a crisp cake mix and buttery nuts, it combines ease and flavor in one delicious dish.

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 the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract until the mixture is smooth and well 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 over the cake mix, then drizzle the melted butter evenly on top.
6. Step 6: Bake for 45-50 minutes, or until the top is golden brown and the dessert is bubbly around the edges.
7. Step 7: Allow the dump cake to cool slightly before serving. It pairs wonderfully with whipped cream or ice cream if desired.

Tips & Variations

• For a richer flavor, try using browned butter instead of melted butter before drizzling on top.
• Substitute walnuts with pecans or omit nuts altogether for a nut-free version.
• Add a pinch of ground cloves or ginger to the pumpkin mixture for extra warm spice notes.
• If you prefer a less sweet dessert, reduce the sugar slightly in the pumpkin mixture.

Storage

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions briefly in the microwave to enjoy warm, or serve chilled. This dessert also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pumpkin dump cake gluten-free?

Yes, substitute the yellow cake mix with a gluten-free cake mix to make this recipe suitable for gluten-free diets. Ensure other ingredients are gluten-free as well.

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin can be used if cooked and pureed until smooth. Use about 1 1/4 cups of fresh pumpkin puree to replace one 15 oz can. Make sure it’s well-drained to avoid excess moisture in the cake.

Pumpkin Dump Cake Recipe

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★★★★★

4.8 from 114 reviews

This Pumpkin Dump Cake is an easy, comforting dessert perfect for fall and holiday gatherings. Made with canned pumpkin, warm spices, and a crunchy cake topping, it requires minimal effort but results in a moist, flavorful treat that pairs wonderfully with whipped cream or ice cream.

• Author: Rita
• 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

Main 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

Topping Ingredients

• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
2. Mix Pumpkin Base: In a large bowl, combine the canned pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
3. Layer Pumpkin Mixture: Spread the pumpkin mixture evenly at the bottom of the prepared baking dish, creating a smooth layer as the cake’s base.
4. Add Cake Mix: Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer. Do not stir; just gently distribute it to cover the pumpkin layer.
5. Top with Nuts and Butter: Evenly scatter the chopped pecans or walnuts over the cake mix. Then drizzle the melted unsalted butter evenly on top to help create a crisp, golden topping.
6. Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly around the edges.
7. Cool and Serve: Let the cake cool slightly before serving. This dessert is delicious served warm with a dollop of whipped cream or a scoop of ice cream on the side.

Notes

• If you prefer, you can substitute walnuts for pecans or omit nuts for a nut-free version.
• Using canned pumpkin puree is recommended for best texture and flavor.
• Do not mix the cake topping into the pumpkin layer; it creates the signature crumbly top.
• Store leftovers covered in the refrigerator for up to 3 days.
• Reheat gently in the microwave or oven before serving to bring back warmth.

Keywords: Pumpkin Dump Cake, Fall Dessert, Easy Pumpkin Cake, Holiday Pumpkin Dessert, Yellow Cake Mix Pumpkin Cake