Pumpkin Dump Cake Recipe

ByCharlotte Montgomery
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Introduction

Pumpkin Dump Cake is a wonderfully simple dessert that combines the warm flavors of pumpkin and spices with the convenience of a boxed cake mix. This recipe comes together quickly and results in a moist, comforting treat perfect for fall gatherings or anytime you crave a cozy dessert.

The image shows a close-up of one piece of crumb cake on a round white plate with a thin silver rim. The crumb cake has three layers: the bottom layer is a dense, moist yellow cake, the middle layer is thick and orange with pumpkin filling, and the top layer is a crumbly brown streusel mixed with small pieces of nuts. Dollops of white cream are spread lightly on the streusel topping. A silver fork rests beside the cake on the plate. The background features a blurred second white plate with more crumb cake pieces and a soft, white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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). Grease a 9×13-inch baking dish.
  2. Step 2: In a large bowl, mix the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract until smooth and well combined.
  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—do not stir.
  5. Step 5: Scatter the chopped nuts on top, then drizzle with the melted butter.
  6. Step 6: Bake for 45 to 50 minutes, or until the top is golden brown and bubbly around the edges.
  7. Step 7: Allow the cake to cool slightly before serving. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream.

Tips & Variations

  • Use a mix of pecans and walnuts for extra texture and flavor.
  • Try adding a pinch of ground cloves or ginger to the pumpkin mixture for a spicier kick.
  • For a gluten-free option, substitute the yellow cake mix with a gluten-free variety.
  • Drizzle caramel sauce over each serving to enhance the sweetness and richness.

Storage

Store any leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20 seconds. For longer storage, you can freeze portions wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a slice of layered cake on a white plate with a fork beside it, sitting on a white marbled surface. The bottom layer is light golden and crumbly, with a dense texture. Above it is a thick, caramel-colored layer filled with small bits of nuts or fruit, slightly sticky and textured. The top layer is golden brown with a crumbly, streusel-like texture and some visible nuts. On top of the cake slice are three small dollops of white whipped cream, each dusted lightly with a sprinkle of cinnamon or cocoa powder. In the background, the rest of the cake is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth and measure the same quantity (about 1⅔ cups) to keep the texture consistent.

Do I have to use the nuts on top?

No, the nuts add a nice crunch and flavor, but you can omit them if you prefer a nut-free dessert or substitute with toasted coconut flakes.

Print
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Pumpkin Dump Cake Recipe

★★★★★

4.5 from 149 reviews
  • Author: Charlotte
  • Total Time: 55-60 minutes
  • Yield: 12 servings 1x
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Description

A simple and delicious Pumpkin Dump Cake that combines creamy pumpkin puree with warm spices and a crunchy cake topping, baked to golden perfection. This easy-to-make dessert is perfect for fall gatherings or anytime you crave a comforting pumpkin treat.

Ingredients

Scale

Main 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

Topping

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

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Combine Pumpkin Mixture: In a large bowl, thoroughly mix together the pumpkin puree, eggs, sugar, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth and uniform.
  3. Spread Pumpkin Layer: Evenly spread the pumpkin mixture into the prepared baking dish, creating a smooth layer.
  4. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir or mix it in; let it sit as a dry layer on top.
  5. Add Nuts and Butter: Scatter the chopped pecans or walnuts evenly over the cake mix layer, then drizzle the melted unsalted butter over the top to help the cake mix bake into a crisp, golden topping.
  6. Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the topping is golden brown and the pumpkin layer is bubbly around the edges.
  7. Cool and Serve: Allow the cake to cool slightly before serving. For an extra special touch, serve with whipped cream or a scoop of vanilla ice cream.

Notes

  • Ensure not to mix the dry cake mix into the pumpkin layer; it should remain on top to create the classic crumbly topping.
  • Use unsalted butter to better control the saltiness of the dessert.
  • Chopped pecans or walnuts both work well; choose based on your preference or allergy considerations.
  • Letting the cake cool slightly improves texture and makes it easier to serve.
  • This dessert pairs beautifully with whipped cream or ice cream as a topping.
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin Dump Cake, Easy Pumpkin Dessert, Fall Dessert, Pumpkin Cake, Pumpkin Spice Cake, Quick Pumpkin Recipe

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