Name: Pumpkin Dump Cake Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1 (12 oz) can evaporated milk; 4 large eggs; 1½ cups white sugar; 1 tsp cinnamon; 1 tsp ground ginger; 1 tsp nutmeg; 1 box yellow cake mix (15.25 oz); 1 cup melted butter; ¾ cup chopped pecans (optional)

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This Pumpkin Dump Cake is the perfect fall dessert, combining rich pumpkin flavors with the warmth of autumn spices. It’s an easy, no-fuss treat that comes together in minutes and bakes to golden perfection. Whether for Thanksgiving, a weekend gathering, or just a cozy evening, this dessert is sure to become a new favorite.

Why You’ll Love This Recipe

This Pumpkin Dump Cake is a dessert that’s as simple as it is delicious. Made with pantry staples and requiring only three basic steps, it’s ideal for busy bakers or those looking to make something special without much effort. The flavors are the epitome of fall, with a creamy pumpkin base topped with a buttery, crispy cake mix layer. It’s also versatile—serve it warm with ice cream, or cold for a chilled treat.

Ingredients

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 large eggs
1½ cups white sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 box yellow cake mix (15.25 oz)
1 cup melted butter
¾ cup chopped pecans (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F and grease a 9x13 inch baking dish.
In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, white sugar, cinnamon, ginger, and nutmeg until smooth.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Sprinkle the dry cake mix over the pumpkin mixture, covering it completely.
Pour the melted butter over the cake mix, making sure to cover as much of the surface as possible.
Optional: Sprinkle chopped pecans on top.
Bake for 45-50 minutes, until the top is golden brown and the edges are crisp.

Servings and Timing

Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes
Servings: 24 pieces

Variations

Gluten-free: Use a gluten-free cake mix to make this dessert suitable for those with dietary restrictions.
Nuts: Add or substitute with other nuts like walnuts or almonds for a different texture.
Dairy-free: Replace evaporated milk with coconut milk and use dairy-free butter.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3-4 days.
To reheat, simply warm in the microwave or bake in a low oven (300°F) for 10-15 minutes until heated through.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Make sure it's well-cooked and pureed for a smooth consistency.

2. Can I make this ahead of time?

Yes, you can prepare the cake and refrigerate it before baking. Just bake it when you're ready to serve.

3. Can I use a different cake mix?

You can substitute yellow cake mix with spice cake mix for an extra boost of flavor.

4. Can I freeze pumpkin dump cake?

Yes, this cake freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil before freezing. Reheat before serving.

5. Can I make it without pecans?

Yes, you can skip the pecans if you prefer. The cake will still be delicious without them.

6. Can I add chocolate chips to the cake mix layer?

Yes, chocolate chips would be a great addition to this dessert, adding a rich and sweet contrast to the pumpkin flavor.

7. How do I know when the cake is done?

The top should be golden brown and the edges slightly crispy. You can also test it by inserting a toothpick into the center; it should come out clean.

8. Can I use a smaller baking dish?

Yes, if you use a smaller dish, reduce the baking time by about 10-15 minutes.

9. Is this cake supposed to be moist?

Yes, this cake has a moist, custard-like center from the pumpkin mixture, and a crunchy top from the cake mix and butter.

10. Can I add whipped cream or ice cream on top?

Yes! Whipped cream or vanilla ice cream complements the warm flavors of this cake wonderfully.

Conclusion

This Pumpkin Dump Cake is a fall favorite that requires minimal effort and delivers maximum flavor. Whether you're making it for a special occasion or just because, this dessert is sure to impress with its rich pumpkin taste, warm spices, and simple preparation. Try it today and enjoy the cozy, comforting taste of autumn in every bite!

Pumpkin Dump Cake Recipe

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Author: Emmily
Total Time: 55 minutes
Yield: 24 pieces
Diet: Vegetarian

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Description

This easy Pumpkin Dump Cake combines the warm flavors of pumpkin and autumn spices with a buttery, crispy cake mix topping. Perfect for fall gatherings, Thanksgiving, or a cozy evening at home. With minimal ingredients and preparation time, this dessert is a quick and delicious treat the whole family will love.

Instructions

Instructions:

Preheat the oven to 350°F and grease a 9x13 inch baking dish.
In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and nutmeg until smooth.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Pour the melted butter over the cake mix, ensuring to cover as much of the surface as possible.
Optional: Sprinkle chopped pecans on top.
Bake for 45-50 minutes, until the top is golden brown and the edges are crisp.

Notes

You can use a gluten-free cake mix to cater to dietary needs.
For dairy-free, substitute evaporated milk with coconut milk and use dairy-free butter.
Chocolate chips can be added to the cake mix layer for a sweet twist.
If using fresh pumpkin, ensure it’s pureed to a smooth consistency

Prep Time: 5 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American