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There’s nothing that says autumn quite like the warm, comforting aroma of pumpkin spice wafting through your kitchen. If you’re craving those cozy fall flavors but don’t want to spend hours baking, this pumpkin dump cake recipe is your perfect solution. It combines the beloved flavors of traditional pumpkin pie with the convenience of a dump cake, creating a dessert that’s both impressive and incredibly easy to make.

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Why You’ll Love This Pumpkin Dump Cake

This dessert earns its name from the simple preparation method – you literally dump the ingredients into a baking pan! The result is a delightfully rich dessert with a custardy pumpkin base and a buttery, crispy topping that’s impossible to resist. Perfect for holiday gatherings, potlucks, or any autumn evening when you’re craving something sweet.

Ingredients of Pumpkin Dump Cake

For the Pumpkin Layer:

2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

For the Topping:

1 box yellow cake mix (15.25 oz)
1 cup unsalted butter, melted
1 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth and well combined.
Pour the pumpkin mixture into your prepared baking pan, spreading it evenly.
Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir!
Drizzle the melted butter over the cake mix, trying to cover as much of the dry mix as possible.
If using pecans, sprinkle them evenly over the top.
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean.
Let cool for at least 30 minutes before serving.

Serving Suggestions for Pumpkin Dump Cake

Serve your pumpkin dump cake warm or at room temperature. For an extra special touch, top with:

A dollop of whipped cream
A scoop of vanilla ice cream
A drizzle of caramel sauce
A sprinkle of extra pecans

Storage Tips

Store any leftover pumpkin dump cake covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds before serving.

Recipe Notes

Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
For even distribution, try to pour the melted butter as evenly as possible over the cake mix.
If the top starts to brown too quickly during baking, cover loosely with aluminum foil.
This recipe can be made up to 2 days ahead and stored in the refrigerator.

Variations

Use spice cake mix instead of yellow cake mix for extra fall flavor
Add a layer of cream cheese filling between the pumpkin and cake mix
Swap pecans for walnuts or omit nuts entirely
Incorporate chocolate chips for a decadent twist

Why This Recipe Works

The magic of this pumpkin dump cake lies in its layers. The pumpkin base becomes custard-like during baking, while the cake mix and butter create a crispy, buttery crust on top. The contrast in textures, combined with warm fall spices, makes this dessert irresistible.

Whether you’re a seasoned baker or just starting out, this pumpkin dump cake recipe is foolproof and guaranteed to impress. It’s the perfect way to welcome fall and satisfy your pumpkin spice cravings!

if you are interested about other cake recipes you can visite this post category