Oh, fall baking season – that magical time when my kitchen smells like cinnamon, nutmeg, and all things cozy. And let me tell you, nothing says “easy autumn dessert” quite like pumpkin dump cake. I discovered this gem years ago when I needed a last-minute treat for my daughter’s school potluck – talk about a lifesaver! Now it’s my go-to when I want something delicious without all the fuss. The best part? You literally dump the ingredients together (hence the name!), and voila – you’ve got this incredible dessert with creamy pumpkin underneath and that irresistible crunchy topping. My family goes wild for it every Thanksgiving, but honestly? I make it year-round because it’s just that good. As someone who’s baked more pumpkin desserts than I can count, trust me when I say this one’s a keeper.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Dump Cake
Let me count the ways this dessert will become your new best friend in the kitchen:
- 5-minute prep – Seriously, just dump and go! No fancy techniques or mixer required – my kind of baking
- Magical texture combo – That creamy pumpkin layer with the crispy golden topping? Absolute perfection
- Holiday hero – Dresses up beautifully for Thanksgiving but works just as well for casual weeknights (I’ve done both!)
- Crowd-pleaser – Kids love the sweetness, adults love the spice – everyone wins at dessert time
- Forgiving recipe – Forget precise measurements? No problem – this cake still turns out delicious
After one bite of that warm, spiced goodness with a scoop of vanilla ice cream melting on top, you’ll understand why this is my most-requested fall recipe!
Pumpkin Dump Cake Ingredients
Here’s what you’ll need to make this magical dessert happen – I’ve grouped everything by layers so you can visualize the process:
Pumpkin Layer:
- 1 (15 oz) can pure pumpkin puree – not pumpkin pie filling (that’s already spiced and sweetened)
- 1 cup packed brown sugar – the molasses notes make all the difference
- 3 large eggs – room temperature blends smoother
- 2 teaspoons ground cinnamon – the backbone of that warm spice flavor
- ½ teaspoon ground nutmeg – just enough to complement without overpowering
- 1 teaspoon vanilla extract – pure is best if you have it
Topping Layer:
- 1 (15.25 oz) box yellow cake mix – the dry powder straight from the box
- 1 cup chopped pecans – not crushed (we want texture!)
- ½ cup unsalted butter, melted – I use the real stuff, no substitutes
Ingredient Substitutions & Notes
Don’t stress if you need to make swaps – this recipe is super flexible:
- Cake mix: Spice cake mix works beautifully if you want extra warmth
- Nuts: Walnuts can replace pecans in a pinch
- Butter: Dairy-free butter alternatives work fine here
- Warning: Resist the urge to stir after adding the cake mix! The “dump” method works because the layers stay separate
One pro tip? Measure your brown sugar packed firmly into the cup – it makes the pumpkin layer perfectly sweet without being cloying.
How to Make Pumpkin Dump Cake
Trust me, this couldn’t be easier – even my 8-year-old can help make it (and does!). Just follow these simple steps for pumpkin dump cake perfection:
Step 1: Prepare the Pumpkin Layer
First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your biggest mixing bowl and dump in the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, and vanilla. Now here’s the fun part – whisk it all together until it’s smooth as silk. I like to scrape down the sides of the bowl halfway through to make sure everything gets incorporated evenly. You’ll know it’s ready when the batter looks like a creamy, spiced pumpkin dream.
Step 2: Add the Cake Mix & Toppings
Pour that gorgeous pumpkin mixture into your greased 9×13-inch baking dish, spreading it out evenly. Now for the “dump” part – sprinkle the dry cake mix right over the top. Don’t stir! Just let it sit there like a blanket. Next, scatter those chopped pecans evenly across the cake mix. Finally, drizzle the melted butter all over – I like to do this in a zigzag pattern to make sure every inch gets some love.
Step 3: Bake & Cool
Pop that beauty in the oven and let it work its magic for 45-50 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbly. Give it the toothpick test – if it comes out clean or with just a few moist crumbs, you’re golden. Let it cool for at least 15 minutes before serving (I know, the wait is torture!) – this helps the layers set up perfectly. Serve it warm with a scoop of vanilla ice cream melting on top – pure heaven!
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5-Minute Pumpkin Dump Cake – Irresistibly Easy Fall Dessert
A simple dessert with creamy pumpkin and crunchy cake topping, quick to prepare and perfect for any occasion.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box yellow cake mix (spice cake mix is a possible alternative)
- 1 cup chopped pecans or walnuts
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the pure pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Stir until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish to form the base layer.
- Sprinkle the yellow cake mix evenly over the top of the pumpkin layer. Do not stir this layer into the pumpkin.
- Scatter the 1 cup of chopped pecans or walnuts over the cake mix layer. Drizzle the ½ cup of melted butter all over everything.
- Bake for 45–50 minutes, or until the cake is golden brown and bubbly around the edges. The cake should be done when a toothpick inserted in the center comes out clean or with few moist crumbs.
- Allow the cake to cool slightly before serving. Pair with whipped cream or vanilla ice cream if desired.
Notes
- For extra richness, use spice cake mix instead of yellow cake mix.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Expert Tips for the Best Pumpkin Dump Cake
After making this pumpkin dump cake more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness” amazing:
- Room temp eggs are key – They blend smoother into the pumpkin layer and help everything bake evenly
- Know your oven – Mine runs hot, so I start checking at 40 minutes. An oven thermometer is your best friend!
- Foil is your safety net – If the top browns too fast, just tent it loosely with foil for the last 10-15 minutes
- Let it rest – I know it’s hard to wait, but those 15 minutes of cooling time make all the difference in texture
Bonus tip from my last Thanksgiving disaster – don’t forget to grease the pan really well. Those crispy edges are delicious, but we want them to come off the pan easily!
Serving & Storing Pumpkin Dump Cake
Here’s the best part – enjoying your creation! I love serving pumpkin dump cake warm with a big dollop of freshly whipped cream or a scoop of vanilla ice cream. The way the cold cream melts into the warm spiced cake? Absolute magic. Leftovers (if you have any!) keep beautifully in an airtight container in the fridge for about 3 days – just pop individual slices in the microwave for 15 seconds to bring back that fresh-from-the-oven warmth. Pro tip: Don’t freeze this one – the texture gets too mushy when thawed. But let’s be honest – in my house, it never lasts long enough to worry about storage!
Pumpkin Dump Cake Variations
Oh, the fun you can have with this pumpkin dump cake recipe! Here are my favorite twists that keep things exciting:
- Chocolate chip pumpkin dump cake – Toss ½ cup semi-sweet chips into the cake mix layer for melty surprises
- Caramel apple version – Swirl ¼ cup caramel sauce into the pumpkin layer before adding toppings
- Add ½ teaspoon ground ginger to the spice mix for extra zing – my husband’s favorite
- Try crushed gingersnaps instead of nuts for a festive crunch
The beauty? You can customize your pumpkin dump cake however you like – it’s practically foolproof. Just don’t tell my kids about the chocolate chip version, or they’ll never let me make it plain again!
Pumpkin Dump Cake FAQs
I get asked these questions all the time about pumpkin dump cake – here are the answers straight from my experience:
Can I use fresh pumpkin instead of canned?
Oh honey, I learned this the hard way – fresh pumpkin puree is way too watery and will leave you with a soggy mess. The canned stuff is perfectly thick and consistent every time. Trust me on this one!
Why did my cake turn out soggy?
Two likely culprits: Either you didn’t bake it long enough (give it those full 50 minutes if needed!) or – oops – you stirred the layers together. Remember, we’re going for distinct layers here – that’s what creates the magic texture.
Can I double this recipe for a crowd?
Absolutely! Just use two 9×13-inch pans instead of one. The baking time stays about the same, but keep an eye on them – you might need an extra 5 minutes. This trick saved me at last year’s church potluck when I needed to feed half the congregation!
Nutritional Information
Just between us – this pumpkin dump cake isn’t health food, but everything in moderation, right? Here’s the scoop per serving (based on cutting into 12 generous pieces):
Calories: 320
Fat: 16g
Carbs: 42g
Sugar: 25g
Remember, these are estimates – your exact numbers might vary depending on which brands of pumpkin, cake mix, and nuts you use. But let’s be real – when that first bite of warm, spiced goodness hits your tongue, numbers are the last thing on your mind!
Alright, my fellow pumpkin lovers – it’s time to get baking! I can’t wait for you to experience how incredibly easy and delicious this pumpkin dump cake really is. Whether you’re making it for a special occasion or just because it’s Tuesday, I know it’ll become a fast favorite in your home too. Don’t forget to snap a photo of your creation and tell me all about it in the comments below – did you stick with the classic version or try one of the fun variations? I read every single comment (usually while nibbling on a slice of this cake myself!). Happy baking, friends – may your kitchen be filled with the warm, spicy aroma of pumpkin perfection!
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