This Pumpkin Dump Cake is a cozy treat that combines pumpkin pie and cake in one simple dish. Just mix everything together and let the oven do its magic!
I love how easy it is to make—no fuss and delicious! It’s perfect for fall and makes my house smell amazing. Just add some whipped cream on top for a yummy finish!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you want a fresher taste, you can steam and puree fresh pumpkin. Just be sure to remove excess moisture!
Evaporated Milk: This adds creaminess to the cake. If you prefer non-dairy options, coconut milk works well. You can also use regular milk, but the texture may be different.
Eggs: Eggs help bind the ingredients together. If you’re vegan, use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water per egg), or applesauce (1/4 cup per egg) as a substitute.
Cake Mix: A yellow cake mix is traditional. You can swap it for a spice cake mix for an extra flavor kick, or a gluten-free mix to suit dietary needs.
Nuts: I love using pecans for their buttery flavor, but walnuts or even crushed graham crackers can be great too. For nut allergies, just skip them altogether.
How Do I Make Sure My Pumpkin Dump Cake Turns Out Perfectly?
To achieve the right texture and flavor, a couple of steps are key. First, don’t skip the mixing—ensure your wet ingredients are combined smoothly to blend flavors evenly. When adding the cake mix, resist the urge to stir! This keeps the layers distinct for that perfect dump cake look.
- Spread the pumpkin mixture evenly in the baking dish.
- When adding the cake mix, just sprinkle it over the pumpkin. No mixing here!
- Ensure you drizzle the melted butter generously for a crispy topping.
- Watch for the golden top—baking times may vary slightly based on your oven.
Let it cool a bit to set before serving to slice cleanly. This is a great dessert for gatherings, and serve with whipped cream and maybe a drizzle of caramel for an extra treat!
How to Make Pumpkin Dump Cake
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 box yellow cake mix (dry)
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) unsalted butter, melted
- Whipped cream for topping
- Caramel sauce (optional)
How Much Time Will You Need?
This delightful Pumpkin Dump Cake takes about 15 minutes to prepare, and then you’ll bake it for 50 to 60 minutes. After baking, let it cool slightly, and it’s ready to enjoy! Total time is roughly about 1 hour and 20 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). While it warms up, grease a 9×13 inch baking dish with a little butter or cooking spray to prevent sticking.
2. Mix the Pumpkin Base:
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk everything together until smooth and well mixed. This is where all the delicious flavor starts!
3. Pour the Pumpkin Mixture:
Next, pour the pumpkin mixture evenly into your greased baking dish, spreading it out with a spatula for an even layer.
4. Add the Cake Mix:
Now it’s time to sprinkle the dry yellow cake mix evenly over the pumpkin mixture. This is crucial! Do not stir it in—just let it sit on top to create a lovely layer when baked.
5. Top with Nuts:
Sprinkle the chopped pecans or walnuts evenly over the dry cake mix. They add a nice crunch and flavor!
6. Pour on the Butter:
Finally, drizzle the melted butter evenly across the entire surface of the cake mix. This will help create that delicious, crispy topping.
7. Bake the Cake:
Place the baking dish in your preheated oven and bake for 50 to 60 minutes, or until the top is golden brown and the pumpkin layer is set. Keep an eye on it towards the end to prevent over-baking!
8. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool for a few minutes. This makes it easier to cut and serve.
9. Enjoy!
Serve each slice topped with a generous dollop of whipped cream and a drizzle of caramel sauce for extra flavor if you’d like. Enjoy your warm, comforting Pumpkin Dump Cake!
This moist and spiced pumpkin dump cake is not only easy to prepare, but it also brings delightful flavors. It’s perfect for fall gatherings and a wonderful autumn dessert!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just steam and blend your pumpkin until smooth, then drain any excess moisture before using to keep the cake from becoming too wet.
Can I Make This Cake Gluten-Free?
Yes! Simply substitute the yellow cake mix with a gluten-free cake mix, and you’ll have a delicious gluten-free version of this pumpkin dump cake!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual slices in the microwave for a few seconds to enjoy it warm!
Can I Add Other Ingredients?
Certainly! Feel free to add chocolate chips, raisins, or even a cream cheese layer if you want to get creative. Just remember to keep the proportions similar to maintain the texture of the cake.
