Irresistible Easy Pumpkin Dump Cake Recipe for Fall Fun

The scent of cinnamon and nutmeg wafts through the air, wrapping you in a cozy embrace as you lift the warm, golden Easy Pumpkin Dump Cake from the oven. Each mouthful is a delightful blend of sweet pumpkin and buttery cake that practically melts in your mouth — it’s like autumn itself decided to have a party on your taste buds.

This recipe brings back fond memories of family gatherings, where laughter mingles with spice-laden aromas, and everyone eagerly awaits their slice of this delightful dessert. It’s perfect for Thanksgiving or just those days when you need a slice of comfort. You’ll find yourself dreaming of this cake long after the last crumb has disappeared.

I still remember the first time I made this cake; my friends couldn’t believe how something so delicious could be so easy to whip up.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling for the best flavor.

• Yellow Cake Mix: A classic choice that gives the cake its fluffy texture; no need to overthink this one!

• Pecans or Walnuts: Chopped nuts add crunch and flavor; choose your favorite or skip them entirely if you prefer.

• Unsalted Butter: Melted butter adds richness; don’t skimp on it for that heavenly taste.

• Cinnamon and Nutmeg: These spices bring warmth and depth; they’re essential for that classic fall flavor.

• Evaporated Milk: It makes the cake moist and creamy; don’t confuse it with condensed milk!

• Brown Sugar: For extra sweetness and caramel notes; light or dark sugar works well here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Easy Pumpkin Dump Cake

Preheat Your Oven and Prepare Baking Dish: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray to prevent sticking.

Mix Pumpkin Filling Ingredients: In a large bowl, combine canned pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt until smooth. The mixture should be rich and aromatic.

Add Cake Mix Topping: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Don’t mix! Let the layers remain separate for that perfect dump cake texture.

Sprinkle Nuts and Pour Butter Over Layered Cake Mix: If you’re using nuts, sprinkle them over the cake mix layer. Then drizzle melted butter evenly over everything—this creates a delightful crust as it bakes.

Bake Until Golden Brown: Place your baking dish in the preheated oven and bake for 50-60 minutes or until golden brown on top. You’ll know it’s ready when you see bubbles around the edges.

Cool Slightly Before Serving: Once baked, remove from oven and let cool for about 15-20 minutes before serving warm. It’s delicious on its own but even better with whipped cream or vanilla ice cream!

Now you have an Easy Pumpkin Dump Cake that will impress everyone at your next gathering! Enjoy every bite while making memories around the table.

This amazing Easy Pumpkin Dump Cake is a fall dream come true. The combination of spiced pumpkin, gooey caramel, and a crunchy topping creates mouthwatering sensations. Be sure to use canned pumpkin for the best results, and remember to embrace the chaos of the mixing process—it’s part of the fun.

Perfecting the Cooking Process

Preheat your oven to 350°F. Start by mixing the pumpkin puree with eggs and spices before adding cake mix directly on top, ensuring even baking and flavor distribution.

Add Your Touch

Consider adding chocolate chips or nuts for extra texture. You can also swap pumpkin spice with cinnamon for a different flavor twist that still sings fall.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave for about 30 seconds until warm and gooey again.

The first time I made this Easy Pumpkin Dump Cake, my friends raved about it! They finished half of it before I could even take a picture—now that’s a compliment!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-pureed and cooked down properly for best results.

How long does the Easy Pumpkin Dump Cake last?

It lasts about four days in the refrigerator when stored correctly in an airtight container.

Can I freeze leftover dump cake?

Absolutely! Just wrap it tightly and freeze for up to three months for future enjoyment.

Print

Easy Pumpkin Dump Cake

Print Recipe

Pin Recipe

Indulge in the warm embrace of fall with this Easy Pumpkin Dump Cake. Bursting with rich pumpkin flavor and cozy spices, this delightful dessert is as simple to make as it is satisfying. Perfect for Thanksgiving gatherings or a comforting treat on a chilly day, each slice melts in your mouth, leaving you craving more.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 (15 oz) can pure pumpkin puree
• 1 (12 oz) can evaporated milk
• 1 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 (15.25 oz) box yellow cake mix
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix together pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, and salt until smooth.
3. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture without stirring.
4. If using nuts, sprinkle them over the cake mix layer. Drizzle melted butter evenly over the top.
5. Bake for 50-60 minutes or until golden brown and bubbly around the edges.
6. Let cool for 15-20 minutes before serving.

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 280
• Sugar: 18g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: Try adding chocolate chips for an extra sweet twist! Store leftovers in an airtight container in the fridge for up to four days.