There’s something incredibly comforting about the onset of fall, isn’t there? As the air turns crisp and the leaves begin to fall, I find myself yearning for warm, cozy desserts that wrap me in a blanket of flavor. Enter the Easy Pumpkin Dump Cake—a delightful combination of simple ingredients that evokes the essence of autumn with every bite. You won’t believe how effortlessly you can create this crowd-pleaser that tastes just like your favorite pumpkin pie, without the fuss!
With its spongy texture and a touch of crispy magic on top, this cake is perfect for any gathering, cozy night in, or even as a sweet treat after a long day. And the best part? It’s incredibly versatile! Whether you want to try it with chocolate chips or make it vegan, this recipe has you covered. So, grab your can of pumpkin puree and let me guide you through this delicious journey of fall flavors!
Why is Pumpkin Dump Cake a Must-Try?
Unbeatable Simplicity: This Pumpkin Dump Cake requires minimal prep time, making it perfect for busy bakers or anyone who wants homemade goodness without the hassle.
Warm, Cozy Flavors: The combination of pumpkin, spices, and sweet toppings will transport you right into the heart of fall.
Adaptable and Fun: Feel free to mix it up! Add chocolate chips or nuts for variety, or try a vegan twist.
Crowd-Pleasing Delight: Serve warm with vanilla ice cream for a dessert that will have everyone asking for seconds.
Make-Ahead Convenience: You can whip this cake up a day in advance, allowing you to enjoy your time with friends instead of being stuck in the kitchen.
Pumpkin Dump Cake Ingredients
For the Cake
- Canned Pumpkin – Adds rich pumpkin flavor and moisture to your cake; for a spiced alternative, use pumpkin pie filling.
- Evaporated Milk – Provides creaminess and enhances the cake’s texture for that delightful mouthfeel.
- Eggs – Essential for binding the ingredients; can be replaced with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan option.
- White Sugar – Sweetens the cake nicely, balancing the flavors of pumpkin and spices.
- Brown Sugar – Adds depth of flavor with its molasses notes, enhancing the overall richness.
- Pumpkin Pie Spice – This blend of cinnamon, nutmeg, and cloves delivers that classic fall aroma and flavor profile to your cake.
- Cake Mix (yellow or spice) – Acts as the cake base and simplifies preparation, letting you focus on the fun!
- Melted Butter – Drizzled on top for a crispy texture; make sure to use room temperature butter for even melting.
- Chopped Pecans – Optional, but these add a delightful crunch and nutty flavor that enhances your Pumpkin Dump Cake experience.
For Serving
- Vanilla Ice Cream – A scoop on top adds a lovely creaminess that complements the warm cake perfectly.
- Whipped Cream – Offers an airy, sweet finish to each bite, making it even more indulgent.
- Caramel Sauce – Drizzle for added sweetness and a gourmet touch that elevates your cake to the next level.
- Crushed Toffee Bits – Add a delightful crunch and a hint of sweetness to every serving.
How to Make Pumpkin Dump Cake
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Preheat your oven to 350°F (175°C). This is the perfect temperature for ensuring your cake bakes evenly, resulting in that golden, crispy top and soft pumpkin layer.
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Mix together the canned pumpkin, evaporated milk, white sugar, brown sugar, eggs, and pumpkin pie spice in a large bowl. Stir until everything is smooth and well combined, creating a cozy blend of flavors.
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Pour the pumpkin mixture into a greased 9×13-inch baking dish. Spread it out evenly with a spatula, filling your kitchen with the delightful aroma of fall.
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Sprinkle the dry cake mix evenly over the pumpkin layer. Remember, do not stir! This creates the lovely layers that make this cake so unique and delicious.
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Drizzle the melted butter generously over the dry cake mix. Make sure to cover as much of the surface as possible for that delightful crispy topping, ensuring it’s nice and evenly distributed.
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Bake in your preheated oven for 50-60 minutes. You’re looking for a golden top and a soft pumpkin layer beneath—your kitchen will smell divine!
Optional: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Exact quantities are listed in the recipe card below.
Expert Tips for Pumpkin Dump Cake
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Grease the Pan: Always grease your baking dish well to prevent any sticking—it can be disappointing to lose your beautiful cake to the pan!
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Layer Ingredients: Avoid overmixing the batter; layer your ingredients instead. This will ensure a fluffy texture in your Pumpkin Dump Cake.
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Use Room Temperature Butter: For the best crispy topping, use room temperature butter. Cold butter might not melt evenly, leading to uneven texture.
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Cool Before Freezing: If you plan to freeze your cake, let it cool completely first. Wrap it tightly to prevent freezer burn and preserve that delicious flavor.
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Store Properly: Leftovers can last 3 to 4 days in an airtight container. Keep them at room temperature for a soft, comforting treat whenever you crave it!
What to Serve with Pumpkin Dump Cake?
Imagine indulging in a warm slice of pumpkin delight paired perfectly with homestyle sides and sweet treats.
- Creamy Vanilla Ice Cream: A scoop of ice cream on top creates a delightful contrast, melting into the warm cake for an indulgent treat.
- Whipped Cream: Light and airy, it adds a sweet finish that enhances the cake’s cozy flavors, turning each bite into pure bliss.
- Caramel Sauce: Drizzling this over the top adds a gourmet touch, enriching every mouthful with sweet, buttery goodness that’s simply irresistible.
- Chopped Pecans: Toasted pecans sprinkle in some crunch and nutty depth, making each slice even more satisfying and delightful on the palate.
- Spiced Hot Cider: A warm cup of spiced cider complements the cake’s festive flavors, evoking memories of crisp autumn afternoons.
- Maple Syrup: Drizzling some pure maple syrup brings out the sweetness of the pumpkin, elevating this dessert to a new level of deliciousness.
- Peanut Butter Sauce: For a unique twist, drizzle warm peanut butter sauce over the top—sweet and nutty, it creates an unexpected delight.
- Coffee: A rich, steaming cup of coffee balances the sweetness, perfect for those cozy evenings where cake is enjoyed with conversation.
- Crispy Toffee Bits: Sprinkle some on top for an added crunch that offers a delightful contrast to the soft pumpkin layers beneath.
- Chocolate Shavings: Give a touch of elegance with chocolate shavings or chips, adding a hint of decadence that complements the pumpkin flavors beautifully.
How to Store and Freeze Pumpkin Dump Cake
Room Temperature: Store leftover Pumpkin Dump Cake at room temperature in an airtight container for up to 3 days. This keeps the cake soft and delicious!
Fridge: If you prefer a chilled treat, refrigerate in an airtight container. It will last for about 4 days, maintaining its flavor and texture.
Freezer: To freeze, cool the cake completely, then wrap it tightly in plastic wrap or aluminum foil. It can be frozen for up to 3 months, ensuring you can enjoy that fall flavor anytime!
Reheating: When you’re ready to enjoy a slice, thaw in the fridge overnight, then reheat in the oven at 350°F for about 10 minutes, keeping it warm and inviting.
Pumpkin Dump Cake Variations
Feel free to get creative with this Pumpkin Dump Cake recipe and make it your own!
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Pumpkin Pie Filling: Use pumpkin pie filling for an added burst of spice and richness that elevates the dessert to a new level.
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Nutty Crunch: Add chopped walnuts or pecans for a delightful crunch that complements the smooth pumpkin layer beautifully. The texture will surprise and satisfy!
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Chocolate Delight: Toss in chocolate chips for a sweet twist—chocolate and pumpkin together create a dreamy harmony that everyone will love.
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Fruit Fusion: Substitute pumpkin with mashed peaches or nectarines for a unique, fruity flavor that will brighten up your fall dessert table. Each bite will offer a new layer of sweetness!
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Vegan Twist: Make this dessert vegan by swapping eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Ensure your cake mix is dairy-free too for a guilt-free indulgence.
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Spice it Up: Add a pinch of cayenne or a dash of ginger for a hint of heat that contrasts beautifully with the sweet pumpkin.
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Coconut Infusion: Incorporate shredded coconut for an unexpected tropical flavor that adds both texture and a little sweetness to your cake. This twist is sure to delight your taste buds!
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Maple Sweetness: Swap out some sugar for maple syrup to infuse a warm, rich sweetness that enhances the autumn flavors of your cake. The sweet maple aroma will fill your kitchen!
Make Ahead Options
These Pumpkin Dump Cake preparations are a lifesaver for busy home cooks looking to streamline their meal planning! You can prepare the pumpkin mixture and store it in the refrigerator for up to 24 hours. Simply mix the canned pumpkin, evaporated milk, sugars, eggs, and pumpkin pie spice in advance. To keep everything fresh and delicious, seal the mixture tightly in an airtight container. When you’re ready to bake, just pour the refrigerated mixture into your greased baking dish, sprinkle the cake mix on top, drizzle with melted butter, and bake as per the recipe. You’ll enjoy all the warm, cozy flavors of fall with none of the last-minute fuss!
Pumpkin Dump Cake Recipe FAQs
What type of pumpkin is best to use for this recipe?
Absolutely! Canned pumpkin puree is perfect for the Pumpkin Dump Cake since it provides rich flavor and moisture. If you’re looking for extra spice, feel free to substitute with pumpkin pie filling, which comes pre-seasoned and will add delightful complexity.
How can I store leftover Pumpkin Dump Cake?
Very! You can store your leftover Pumpkin Dump Cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, pop it in the fridge instead, where it will remain fresh for about 4 days. Both methods help retain moisture and flavor.
Can I freeze Pumpkin Dump Cake, and if so, how?
Of course! To freeze your Pumpkin Dump Cake, start by letting it cool completely. Wrap it tightly in plastic wrap or aluminum foil to guard against freezer burn. It can last for up to 3 months in the freezer! When you’re ready to indulge again, simply thaw it in the fridge overnight and reheat in the oven at 350°F for about 10 minutes.
What should I do if my cake is too dry?
The good news is, if your cake turns out dry, there are ways to salvage it! Try this: drizzle a simple syrup made of equal parts water and sugar over the top to infuse moisture back into the cake. You can also serve it warm with a scoop of ice cream or whipped cream to add creaminess, which balances out the dryness beautifully.
Are there any dietary considerations when making this recipe?
Definitely! If you’re catering to dietary restrictions, you can easily make this Pumpkin Dump Cake vegan. Simply replace the eggs with flax eggs—combine 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it sit for 5 minutes before mixing it in. Ensure your cake mix is dairy-free, and you’re all set for a delicious option for everyone!
Pumpkin Dump Cake: Your Go-To Easy Fall Dessert Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Mix together the canned pumpkin, evaporated milk, white sugar, brown sugar, eggs, and pumpkin pie spice in a large bowl.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter generously over the dry cake mix.
- Bake in your preheated oven for 50-60 minutes.