Pumpkin Dump Cake Recipe

I’m so excited to share this easy and delightful Pumpkin Dump Cake Recipe with you! It’s the perfect comfort dessert that feels homemade but requires minimal effort. If you love pumpkin flavors and crave something sweet and cozy without spending hours in the kitchen, this is absolutely your go-to. Trust me, after trying this, you’ll be tempted to make it every fall (and honestly, sometimes year-round!).

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Ingredients & Why They Work

Each ingredient here plays a starring role to create a dessert that’s sweet, spiced, and absolutely luscious. Plus, most are pantry staples, so you might already have everything needed on hand!

• Pure Pumpkin: It’s the base of flavor and moisture—make sure it’s pure pumpkin and not pumpkin pie filling for best results.
• Evaporated Milk: Adds richness without watering down the custardy texture.
• Light Brown Sugar: Brings in subtle caramel notes that complement the pumpkin spice perfectly.
• Eggs: Help bind the ingredients for that custardy, pie-like consistency.
• Pumpkin Pie Spice: Your secret weapon for warming spices—don’t skimp on this for true fall flavor.
• Yellow Cake Mix: The shortcut for structure and sweetness, sprinkling it on top creates the magic crust.
• Butter (melted): Soaks into the cake mix for a moist, crisp topping that tastes like it took way more effort.
• Coarsely Crushed Graham Crackers or Pecans: Adds a wonderful crunch and texture contrast—your choice depending on whether you want nutty or mellow.
• Toffee Bits (optional): A personal favorite addition for a sweet, buttery pop in every bite.

Tweak to Your Taste

I love how forgiving the Pumpkin Dump Cake Recipe is when it comes to tweaks. You can easily swap out nuts, add chocolate chips, or even use gluten-free cake mix. Customize it and make it your own—it always comes out fantastic.

• Nut-Free Version: Skip the nuts and add extra graham crackers or toffee — it’s just as delicious without the crunch.
• More Spice: If you like a spicier kick, add a pinch of cinnamon or nutmeg beyond the pumpkin pie spice.
• Holiday Twist: Mix in dried cranberries or chopped apple pieces for a festive upgrade.

Step-by-Step: How I Make Pumpkin Dump Cake Recipe

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F (175°C). Grab a 9×13 baking pan and spray it thoroughly with nonstick spray. I’ve learned that coating every corner helps prevent any sticking, making clean-up a breeze later.

Step 2: Mix the Pumpkin Filling

In a large bowl, whisk together your pure pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Make sure this is smooth and fully combined so the flavors are evenly distributed. I like to use a rubber spatula to scrape down the sides and ensure no clumps remain.

Step 3: Layer It in the Pan

Pour that gorgeous pumpkin mixture into your prepared pan, spreading it out evenly. Then comes the fun part—sprinkle your entire box of yellow cake mix over the top. Don’t stir! Next, sprinkle the crushed graham crackers or pecans and optional toffee bits evenly. These layers create that irresistible crunchy top once baked.

Step 4: Melt Butter and Pour

Pour your melted butter evenly across the entire top layer. I usually pour in a slow, steady drizzle and use the back of a spoon to help spread it if needed. The butter is what helps the cake mix turn into a crisp, golden crust, so don’t skimp!

Step 5: Bake and Cool

Bake your masterpiece for 45-50 minutes — until the center is set and the edges turn a lovely light brown. You’ll know it’s done when it smells heavenly and a toothpick inserted near the middle comes out mostly clean (a few moist crumbs are fine). Let it cool a bit before serving or enjoy it warm with a scoop of vanilla ice cream.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I love topping this cake with a generous swirl of whipped cream or vanilla bean ice cream—it melts just right and adds a creamy contrast. Sometimes, I sprinkle a little cinnamon or crushed pecans on top for a pretty, flavorful touch.

Side Dishes

This dessert pairs wonderfully with a hot cup of coffee or chai tea. If you’re serving it after a hearty meal, simple roasted vegetables or a crisp green salad go well before diving into this sweet treat.

Creative Ways to Present

For gatherings, I sometimes serve Pumpkin Dump Cake in individual ramekins or mason jars topped with whipped cream and a tiny pumpkin candy on the side for a festive look. It’s always a hit and looks fancy without extra effort!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers covered tightly in the refrigerator. The cake keeps well for up to 3 days and the flavors actually meld together beautifully after resting overnight—perfect if you want make-ahead magic.

Freezing

I’ve had good success freezing this dump cake in individual portions wrapped with plastic wrap and foil. Thaw in the fridge overnight, then warm gently before serving. Just like fresh, yum!

Reheating

To reheat, pop a slice in the microwave for 30-45 seconds, or warm it in a 350°F oven for 10-15 minutes until heated through and crisp on top. Serve with ice cream for that fresh-baked feel.

FAQs

Final Thoughts

This Pumpkin Dump Cake Recipe holds a special place in my heart because it’s the perfect marriage of cozy pumpkin flavor and effortless baking. Whether you’re a seasoned baker or just want a quick fall treat, this recipe will make you look like a kitchen superstar with minimal fuss. So grab your cans of pumpkin and cake mix—I promise you’ll fall in love at first bite!

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