Fall is officially in full swing, and what better way to celebrate the season than with a mouthwatering, crowd-pleasing dessert? If you’re a fan of easy yet incredibly satisfying recipes, then look no further than the glorious Pumpkin Dump Cake.
Check out this fall cake recipe that is a pumpkin dump cake! Start with a yellow cake mix and pair it with pumpkin puree, pumpkin pie spice, pecans, and more. This is a decadent dessert that takes no time to throw together and get it baking.
Whether you’re hosting a harvest-themed gathering, a festive celebration, or simply treating yourself to a seasonal delight, this Pumpkin Dump Cake is a scrumptious choice that will undoubtedly impress your guests and leave them craving this autumn-inspired treat long after the plates have been cleared.
Dump cakes are a traditional dessert for potlucks and family gatherings. Now, you will find dump cakes have become a go-to dessert for all events in life. This pumpkin dump cake has a few more steps than a traditional dump cake, but trust me the end result is worth it.
Whip up my pumpkin truffles, mini pumpkin pies, or even this pecan pumpkin magic bar recipe. All of these are fall favorites that are bursting with pumpkin flavor. I am a lover of all things pumpkin.
Reasons You Will Love This Pumpkin Dump Cake
- Easy dump cake recipe with fall flavors.
- Uses a boxed cake mix as the base.
- Real pumpkin puree is used along with pumpkin spice to enhance the fall flavors of this cake.
- Crunchy nut topping that adds texture and delicious flavor.
- Minimal steps are needed before you get the cake tossed in and baking.
- This pumpkin cake makes your home smell amazing as it bakes up.
Ingredients
Cake Mix – Boxed cake mix is what you will reach for for the topping of this dessert. I recommend yellow cake mix for the best flavor.
Pumpkin Puree – Canned pumpkin can be found in the baking aisle. It is used for adding that pumpkin pie textured base to the cake.
Pumpkin Spice – Make your own pumpkin spice mix or buy a jar. Either way, it is full of warm spices like cinnamon, nutmeg, cloves, etc.
Eggs – Eggs act as the binder for the pumpkin portion of the dessert. It is going to help thicken it up like a custard-style pie.
Brown Sugar – Sweeten up the cake just a bit with this light brown sugar. Make sure to pack it in the measuring cup.
Salt – Salt is always going to enhance all the flavors in a recipe. Don’t skip the salt as it will cause the recipe to lack flavor.
Evaporated Milk – When making a pumpkin pie filling evaporated milk always just pairs perfectly with pumpkin.
Nuts – I used pecans for the topping. You are welcome to leave the nuts off if you don’t want a crunch.
Butter – Real butter that is thinly sliced is what you will need for the top of the dessert.
Variations to Recipe
I wanted to share a few ideas on how you can change up this cake recipe to get a different end result. Make it as directed or feel free to try one or more variations to the recipe.
- White cake mix works just as well as yellow. Therefore you can use any brand of dry cake mix you would like. Even a spice cake mix would offer tons of flavor.
- Swap the pecans with walnuts or skip the nuts if you don’t like the crunch. While I enjoy the crunch it is not a must-have ingredient.
- Sprinkle 1/4 cup of coconut flakes on top of the wet pumpkin cake batter before you add the dry cake mix.
- Add crushed graham crackers on top in replace of nuts.
- Sprinkle the top of the pumpkin layer with toffee bits. I find them in the baking aisle next to the chocolate chips. This adds a crunch and a sweet chocolate twist.
- You could top the cake with mini chocolate chips once you pull it from the oven for added sweetness. White chocolate, milk, or semi-sweet works.
- Drizzle the top of the cake with caramel sauce, hot fudge, or even butterscotch sauce.
Tips for Making Dump Cake
Pumpkin Layer
When you are making this dump cake make sure to fully mix the pumpkin layer. You want to ensure the eggs are fully mixed in the batter. Pour into a greased pan. This is going to be more like a pumpkin pie base to the cake.
Cake Mix
When you sprinkle on the cake mix, spread it in an even layer. I also lightly press the cake mix into the pumpkin layer. Just enough to know as the cake bakes it is all going to blend well as it bakes.
Butter
Real butter is a must for this dessert. Also, make sure the butter is placed evenly all over the top. As the butter melts, it is going to make the dry cake mix turn into a cake texture. If you have spots without butter it will leave you with dry cake mix.
Dry Cake Mix Patches
If you find there are areas of dry cake mix on top of the cake, as it gets closer to being baked, you can add a bit more butter to those areas. This is going to help get the dry flour to turn into a cake mixture.
Pro tip: Elevate your Pumpkin Dump Cake experience by adding in additional toppings! A dollop of freshly whipped cream, a sprinkle of crunchy pecans as I did here, or a drizzle of caramel sauce can take this dessert to a whole new level, adding extra depth and texture. Even a huge scoop of vanilla ice cream would send this over the top!
This delightful creation combines the warm flavors of pumpkin, cinnamon, and a buttery cake base into a treat that will instantly transport your taste buds to autumnal paradise. The best part? It comes together with minimal effort and leaves you with more time to enjoy the cozy vibes of the season.
Serve it warm with a generous dollop of whipped cream or a a couple scoops of creamy vanilla ice cream. The combination of spicy pumpkin, melt-in-your-mouth buttery cake is an unbeatable symphony of fall flavors.
Every delightful bite of this Pumpkin Dump Cake will transport you to a scene of crackling fireplaces, falling leaves, and cherished memories. Whether you’re hosting a gathering or simply treating yourself, this dessert will undoubtedly become a cherished addition to your fall baking line up.
Let the Cake Rest
It is important to let the cake rest for at least 10 minutes once you remove it from the oven. This is going to help it set up a bit. Then you can eat it warm or serve it later and place it in the fridge to chill.
Storing Cake
Refrigerate: If you happen to not eat all the cake, store it in an airtight container in the fridge. This cake can last for around 4-5 days in the fridge. Once chilled you are welcome to eat it cold or warm it up just a bit in the microwave.
The base of the cake is a pumpkin pie-like texture so we tend to eat it cold once it has been refrigerated.
Freeze: Or if you want freeze the cake for later. Place in a freezer-friendly container and freeze for 2-3 months. Then when you want to eat thaw in the fridge overnight or a few hours and then enjoy.
FAQs
What kind of cake mix should I use?
Yellow is the top pick I recommend. But you can use a white cake mix, chocolate, or even spice cake if you prefer.
What size of baking dish should I use?
Reach for a 9×13 cake pan for this dump cake recipe. You need thicker sides as the cake will be a lot and can use a shallow-sided dish.
Can I make a gluten-free version of pumpkin dump cake?
Yes, reach for a gluten-free cake mix in replace of a classic cake mix. You will find you will use the same ingredients otherwise.
The aromas floating through your kitchen while this bakes will be nothing short of magnificent, everyone will be coming back for seconds!
Indulging in pumpkin-flavored treats has become an irresistible tradition for many as the fall season sets in & Thanksgiving approaches, what better way to satisfy your sweet tooth than this incredible and easy recipe?
What should I serve with pumpkin dump cake?
If you happen to want to serve your cake elevated, dust it with powdered sugar. Or add some whipped cream or even ice cream for added flavor. Vanilla ice cream, butter pecan, and the list goes on. The topping ideas for this dump cake are endless.
More Fall Recipes
Pumpkin Dump Cake
Ingredients
- 2 15-ounce cans of pumpkin puree
- 1 cup light brown sugar packed
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 12-ounce can of evaporated milk
- 3 large eggs
- 1 15.25-ounce box of yellow cake mix
- 1/2 cup chopped pecans
- 12 tablespoons of butter thinly sliced
Instructions
- Preheat the oven to 350 degrees, and then grease your 9×13 baking dish with cooking spray and set to the side.
- Next in a medium bowl whisk up your pumpkin puree, brown sugar, pumpkin spice, and salt. Mix well.
- Add in the eggs and evaporated milk. Mix to combine fully. Then pour the mixture into the prepared pan.
- Dump the yellow cake mix on top in an even layer. Then sprinkle the top of the cake mix with the chopped pecans.
- Slice your butter into small pieces and place on top of the cake in an even layer.
- Bake for 1 hour and 10 minutes or util the cake is baked all the way through. Stick a toothpick in the center of the cake and make sure it comes out clean of wet batter.
- Let the cake set for 10 minutes to cool. Then slice and serve. Refrigerate any leftover cake you do not eat right awya.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!