This Pumpkin Dump Cake is super easy and super cozy! Just mix pumpkin, cake mix, and some spices, then bake. You get a creamy pumpkin layer topped with a crunchy crust!
I love how this dessert fills my kitchen with that warm pumpkin spice smell. It’s perfect for sharing—or not! No judgment if you keep it all to yourself! 😂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great, but you can use fresh pumpkin if you have it. Just roast and mash it until smooth. Don’t grab pumpkin pie filling; it has added sugars and spices!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives this cake warm flavors. If you’re out of cloves, simply leave them out or use allspice instead. I sometimes like to add a pinch of cardamom for extra warmth.
Cake Mix: A yellow or spice cake mix is traditional, but you can use gluten-free cake mix for a gluten-free version. Alternatively, make your own cake mix from scratch if you prefer a homemade touch.
Nuts: Chopped pecans or walnuts add a crunchy texture. If you’re nut-free, feel free to skip them or substitute with sunflower seeds for a similar crunch.
How Do You Get the Best Texture for Your Pumpkin Dump Cake?
Getting the right texture is key to a delightful dump cake! Start by mixing the pumpkin and eggs well so it’s creamy. When adding the dry cake mix, don’t stir it in—just sprinkle it on top. The goal is to create a layered effect!
- Spread the pumpkin mixture evenly in the baking dish.
- Sprinkle the dry cake mix directly over without mixing it in.
- Drizzle melted butter evenly; this will create a crispy top layer as it bakes!
This method ensures you get that nice creamy base with a delicious crunchy topping. Let it cool slightly before serving; it helps the layers set better!
How to Make Delicious Pumpkin Dump Cake
Ingredients You’ll Need:
For the Cake:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow or spice cake mix (dry)
- 1 cup chopped pecans or walnuts (optional)
- 1 cup (2 sticks) unsalted butter, melted
For Serving:
- Vanilla ice cream (optional)
- Caramel sauce (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and then 50-60 minutes for baking. After that, let the cake cool for 15 minutes before serving. So, in total, you’re looking at about 1 hour and 30 minutes to enjoy this yummy treat!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, grab a 9×13 inch baking dish and grease it lightly to prevent sticking.
2. Making the Pumpkin Mixture:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves (if you like a little spice), and salt. Keep whisking until everything is smooth and combined.
3. Adding the Pumpkin Base to the Dish:
Pour the pumpkin mixture into the greased baking dish, and spread it evenly across the bottom. This layer is going to be super creamy and delicious!
4. Layering the Cake Mix:
Now, take the dry cake mix and sprinkle it evenly over the top of the pumpkin mixture. Don’t stir it in or mix! This helps create those yummy layers we all love.
5. Adding Nuts (If Desired):
If you like a little crunch, go ahead and sprinkle your chopped nuts over the cake mix. It’s totally optional but adds a nice texture!
6. Drizzling the Butter:
Finally, drizzle the melted butter evenly over the top. This will help everything bake together beautifully!
7. Baking:
Pop the baking dish into the preheated oven and bake uncovered for about 50-60 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cooling:
Once done, remove the cake from the oven and let it cool for at least 15 minutes. This step is important, as it helps the layers set just right.
9. Serving:
Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce on top. It doesn’t get any better than this for a cozy dessert!
This Pumpkin Dump Cake is sure to be a hit for fall gatherings or cozy evenings at home. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, just roast it until soft, then mash and measure out 15 oz for this recipe. Fresh pumpkin can enhance the flavor, but canned is super convenient!
What If I Don’t Have All the Spices?
No problem! If you’re missing one or two spices, feel free to adjust. As a substitute, you can use pumpkin pie spice, as it contains many of these spices already mixed!
How Should I Store Leftovers?
Leftover pumpkin dump cake can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. Just thaw in the fridge before reheating!
Can I Make This Recipe Gluten-Free?
Yes! Just swap out the regular cake mix for a gluten-free cake mix. Make sure to check your other ingredients too—most are inherently gluten-free, but it’s always good to double-check.