This Pumpkin Dump Cake is a warm and comforting treat that’s super easy to make! Imagine layers of pumpkin pie filling topped with a crunchy cake mix—it’s the perfect fall dessert!
I love how simple it is: just mix, dump, and bake! You can serve it with whipped cream for a little extra joy. Who can resist that dreamy combo? 🎃🍰
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but feel free to substitute with homemade pumpkin puree if you prefer! Just ensure it’s well-cooked and strained for the right texture.
Cake Mix: While yellow cake mix is traditional, you can try spice cake mix for extra flavor or gluten-free cake mix for a gluten-free option. Just keep the packaging instructions in mind for baking time and temperature.
Nuts: Chopped pecans are great, but if you have nut allergies, you can simply leave them out! You could also substitute with chocolate chips for a sweet twist.
Spices: If you don’t have ground cloves, you can skip them or add a touch more of cinnamon or nutmeg to keep the warm spiciness of fall.
How Do You Get the Best Texture in a Dump Cake?
Getting the right texture is key to a great pumpkin dump cake! There are a few crucial steps:
- Mix your wet ingredients thoroughly to ensure all sugar and spices dissolve. This helps create a smooth base.
- When layering, spread the pumpkin mixture evenly, then sprinkle the dry cake mix gently and do not mix it in. We want those layers intact!
- Pour the melted butter evenly across the top to ensure that every bit of the cake mix gets moist and turns crispy as it bakes.
- Let it cool slightly before serving; this helps it set a bit more, so it’s easier to cut and serve.
Follow these tips, and your pumpkin dump cake will be a hit during fall gatherings!
How to Make Pumpkin Dump Cake
Ingredients You’ll Need:
For the Cake:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1 (15.25 oz) box yellow cake mix (dry, not prepared)
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Optional for Serving:
- Whipped cream or vanilla ice cream
- Caramel sauce for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then 50-60 minutes to bake. Plus, you may want to let it cool for a bit before serving. Overall, you can enjoy your delicious pumpkin dump cake in under 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your cake bakes evenly. Grease or spray a 9×13 inch baking dish to prevent sticking.
2. Mix the Pumpkin Base:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt. Mix everything together well until it’s smooth. This will be your delicious pumpkin filling!
3. Spread the Pumpkin Layer:
Carefully spread this pumpkin mixture evenly in the prepared baking dish. Make sure it’s flat so that it bakes nicely!
4. Add the Cake Mix:
Now, sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t stir or mix it in—just leave it on top for that classic dump cake texture.
5. Top with Nuts:
Evenly distribute your chopped pecans or walnuts over the dry cake mix. This adds a nice crunch and nutty flavor!
6. Drizzle with Butter:
Finally, drizzle the melted butter gently over the entire top. The butter will soak through the cake mix as it bakes, forming that crispy, crunchy topping we love.
7. Bake the Cake:
Place the baking dish in the oven and bake for 50-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay, but no raw batter!).
8. Cool Before Serving:
Remove the cake from the oven and allow it to cool slightly. This helps it set up a bit before you dig in!
9. Serve and Enjoy!
Serve warm topped with a generous dollop of whipped cream or a scoop of vanilla ice cream and a drizzle of caramel sauce if desired. Enjoy this cozy fall treat with family and friends!
This pumpkin dump cake combines a moist pumpkin custard base with a crunchy, buttery cake topping studded with nuts, perfectly embodying the essence of cozy fall flavors!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can substitute fresh pumpkin puree for canned pumpkin. Just make sure it’s well-cooked and mashed until smooth. Remember to season it similarly to achieve the right flavors!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until heated through.
Can I Make This Pumpkin Dump Cake Gluten-Free?
Yes! You can easily make this recipe gluten-free by using a gluten-free yellow cake mix. Just be sure to check the other ingredients for gluten content as well!
What Should I Serve with Pumpkin Dump Cake?
This delicious cake is best served warm with whipped cream or vanilla ice cream. A drizzle of caramel sauce also complements the flavors beautifully!