Pumpkin Dump Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://trendytasterecipes.com/pumpkin-dump-cake-recipe/
