Pumpkin Dump Cake Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/pumpkin-dump-cake-recipe/
