The season of cozy sweaters, warm drinks, and comforting treats is here, and nothing says fall like an easy pumpkin recipe that captures all the flavors of autumn. Enter Pumpkin Dump Cake—an effortless dessert that combines the creamy texture of pumpkin pie filling with a crunchy, buttery crumble topping.
This simple pumpkin dump cake recipe is perfect for pumpkin fans who want something a little different from the traditional pumpkin pie. It’s the kind of easy dessert recipe that feels both nostalgic and innovative, giving you the best of a classic pumpkin pie and the charm of a pumpkin cobbler in one dish.
For me, this cake brings back memories of family gatherings, where everyone gathered around the table for second helpings of this warm, comforting dessert. Trust me, this great recipe will quickly become one of your favorite things to make during the fall season.
Why You’ll Love This Recipe
- Simple to Prepare: Using a box of cake mix, this recipe eliminates the fuss of rolling out a pie crust or worrying about intricate techniques.
- Versatile Ingredients: Whether you’re using canned pumpkin, pumpkin pie mix, or even mixing in some fruit pie filling, this recipe adapts to what you have on hand.
- Perfect Fall Dessert: The flavors of pumpkin spice, cinnamon, and nutmeg paired with a buttery topping make this a hit at any gathering.
- Crowd-Pleaser: Serve it warm with caramel sauce and ice cream for a dessert everyone will rave about.
The Story Behind the Dish
My love for dump cake recipes started with my mom’s cherry dump cake, a staple at family potlucks. The simplicity of combining a box cake mix with sweetened fruit and butter was pure genius. Over the years, I’ve experimented with variations, but this pumpkin pie dump cake has become my go-to fall dessert.
It’s an excellent twist for those who love the flavors of a traditional pumpkin pie but crave a different texture. The bottom layer is reminiscent of a creamy pumpkin pie, while the topping gives you the crunch of crumble topping or even a pumpkin cobbler.
Equipment List
- 9×13-inch Baking Pan: The best size for evenly baking this dessert.
- Large Mixing Bowl: For blending the pumpkin mixture.
- Whisk: Essential for achieving a smooth pumpkin filling.
- Rubber Spatula: Helps spread the mixture evenly across the baking pan.
- Measuring Cups and Spoons: For precise spice measurements.
Ingredients You’ll Need
- Can of Pumpkin Puree: The star of the show, lending that unmistakable fall flavor.
- Sweetened Condensed Milk: Enhances the creamy texture of the pumpkin layer.
- Eggs: Provides structure and helps bind the filling.
- Pumpkin Pie Spices: Brings warmth with cinnamon, nutmeg, and ginger.
- Vanilla Cake Mix: Vanilla, yellow, or butter cake mix works beautifully as the crumbly topping.
- Chopped Pecans: Adds a layer of crunch that contrasts the creamy filling.
- Salted Butter: Melted butter ties it all together, creating the signature crumble topping.
How to Make Pumpkin Dump Cake
- Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly spray a cake pan or baking pan with nonstick spray. - Mix the Pumpkin Base
In a large mixing bowl, combine the pumpkin pie filling, sweetened condensed milk, eggs, and pumpkin pie spice. Whisk until smooth. - Assemble the Cake
Pour the pumpkin mixture into the prepared baking dish, creating the bottom layer. Evenly sprinkle the dry box cake mix over the top. Add a generous sprinkle of pecans for extra crunch, if desired. - Add the Butter
Drizzle melted butter over the entire surface of the cake mix. The butter helps form a golden, crispy topping during baking. - Bake
Bake for 50–55 minutes, or until the topping is golden brown and the filling is set. Allow the cake to cool for about 30 minutes before slicing.
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Chef Secrets & Tips
- Use Spice Cake Mix: Swap yellow cake mix for spice cake mix for an even more festive flavor.
- Add Caramel Sauce: Drizzle caramel over the cooled cake for an indulgent touch.
- Make It Nut-Free: Skip the pecans if you’re serving this to anyone with allergies, but consider adding toffee bits for texture.
- Texture Tip: The filling should mimic the texture of a pumpkin pie, while the topping should be crisp and buttery.
Serving Suggestions
This easy dump cake recipe is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a decadent twist, drizzle it with caramel sauce and a light dusting of cinnamon. Pair it with a hot cup of coffee or spiced chai for the ultimate fall treat.
Commonly Asked Questions
Can I make this with fresh pumpkin?
Yes! Just roast and puree fresh pumpkin, but ensure it’s as smooth as canned pumpkin for the right consistency.
What’s the difference between pumpkin pie mix and canned pumpkin?
Pumpkin pie mix is pre-seasoned with spices and sugar, while canned pumpkin is plain. You can use either, but adjust the spices and sweetness accordingly.
Can I use other fruit pie fillings?
Definitely! While this recipe celebrates pumpkin, other dump cake recipes using cherry or apple filling work wonderfully too.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to a month.
- Reheating: Warm in the oven at 300°F (150°C) for 10–15 minutes or in the microwave for 30 seconds.
If you’re looking for the easiest dessert that combines the charm of classic pumpkin pie with the texture of a pumpkin cobbler, this pumpkin pie dump cake is your answer. With its creamy, spiced pumpkin filling and crunchy topping, this dish will quickly earn a spot in your fall baking rotation.
Next time you’re craving something sweet, give this great recipe a try. It’s a perfect fall dessert that’ll have everyone asking for the recipe—and trust me, you won’t mind sharing!
More Pumpkin Recipes
- Easy Pumpkin Bars with Maple Cream Cheese Frosting: Moist, spiced pumpkin bars topped with a rich, tangy maple cream cheese frosting. Perfect for gatherings, these bars are easy to bake and even easier to love!
- Amish Pumpkin Bread: A classic, old-fashioned recipe that’s rich with warm spices and a tender crumb. This comforting pumpkin bread is perfect for breakfast, snacks, or dessert.
- Pumpkin Streusel Muffins with Vanilla Bean Glaze: These bakery-style muffins feature a soft, spiced pumpkin base topped with a crunchy streusel and a luxurious vanilla bean glaze for a show-stopping treat.
- Pumpkin Whoopie Pies with Cream Cheese Filling: Soft, cake-like pumpkin cookies sandwich a creamy, tangy cream cheese filling. These nostalgic handheld treats are irresistible for pumpkin lovers.
- Pumpkin Doughnut Muffins: A hybrid of doughnuts and muffins, these spiced pumpkin treats are rolled in cinnamon sugar for a sweet, slightly crunchy finish. Perfect with a hot cup of coffee!
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Pumpkin Dump Cake
Equipment
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 box vanilla cake mix
- 1 cup pecans chopped
- 2 sticks Salted butter melted
Instructions
Preheat and Prep:
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
Mix the Pumpkin Base:
- In a medium-sized mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ginger, nutmeg, and salt. Whisk the ingredients together until the mixture is smooth and fully blended.
Assemble the Cake :
- Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry cake mix evenly over the pumpkin layer. If using pecans, scatter them across the top of the cake mix.
Add the Butter :
- Drizzle the melted butter evenly over the entire surface, ensuring the cake mix is moistened in most areas.
Bake :
- Place the baking dish in the preheated oven and bake for 50–55 minutes. The center of the cake may still be slightly jiggly when you remove it from the oven, but it will firm up as it cools.
Cool and Serve :
- Allow the cake to cool for at least 30 minutes before slicing and serving.
Notes
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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