Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is an easy, comforting dessert perfect for autumn or any time you crave cozy flavors. With simple ingredients like pumpkin puree and yellow cake mix, this sweet treat comes together quickly and bakes into a warm, spiced delight.

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
• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts
• 1/2 cup unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth.
3. Step 3: Spread the pumpkin mixture evenly in the prepared baking dish.
4. Step 4: Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
5. Step 5: Scatter the chopped nuts evenly on top, then drizzle melted butter over everything.
6. Step 6: Bake for 45 to 50 minutes, or until the top is golden brown and the mixture is bubbly.
7. Step 7: Allow the cake to cool slightly before serving. For extra indulgence, serve with whipped cream or ice cream.

Tips & Variations

• Use pecans for a classic nutty crunch, or walnuts if you prefer a slightly softer texture.
• Try adding a pinch of ground cloves or ginger to the pumpkin mixture for extra warm spice notes.
• For a lighter topping, substitute half the butter with melted coconut oil.

Storage

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave for about 20 seconds, or warm slices in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin until smooth before using. Make sure to drain any excess moisture to avoid a soggy cake.

Is this dessert gluten-free?

Not as written, since yellow cake mix typically contains gluten. You can substitute a gluten-free cake mix to make this recipe gluten-free.

Pumpkin Dump Cake Recipe

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★★★★★

4.9 from 75 reviews

This easy Pumpkin Dump Cake is a deliciously moist autumn dessert that combines spiced pumpkin puree with a buttery cake mix topping and crunchy nuts. Perfect for the fall season, it requires minimal effort while delivering maximum comfort with warm cinnamon and nutmeg flavors. Serve warm with whipped cream or ice cream for a cozy treat.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Mixture

• 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

• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat the oven. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
2. Mix pumpkin base. In a large bowl, combine the pumpkin puree, eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract. Stir until the mixture is smooth and well blended to create a spiced pumpkin custard.
3. Spread pumpkin mixture. Pour and evenly spread the pumpkin mixture into the bottom of the prepared baking dish to form the base layer of the cake.
4. Add cake mix topping. Sprinkle the dry yellow cake mix evenly over the pumpkin layer, being careful not to stir. This layer will bake into a crisp, golden crust.
5. Top with nuts and butter. Evenly scatter the chopped pecans or walnuts on top of the cake mix layer, then drizzle the melted unsalted butter over everything to add richness and moisture.
6. Bake the cake. Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and the pumpkin layer is bubbly, indicating it is cooked through.
7. Cool and serve. Let the cake cool slightly before serving. For extra indulgence, serve warm with whipped cream or ice cream as desired.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for best results.
• Choose your favorite nuts or omit them if you prefer nut-free.
• Let the cake cool for about 15 minutes to help it set before slicing.
• This cake can be stored covered in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave for 20-30 seconds for a warm treat.

Keywords: Pumpkin Dump Cake, Easy Pumpkin Dessert, Autumn Cake, Spiced Pumpkin Cake, Yellow Cake Mix Recipe, Fall Dessert, No-Fuss Cake