Effortless Pumpkin Dump Cake: Your Go-To Fall Dessert with Spice Cake Mix
There’s something incredibly satisfying about a truly delicious dump cake, and this Pumpkin Dump Cake recipe unequivocally takes the crown! It’s not just a dessert; it’s an experience, brimming with all the quintessential fall flavors you could ever desire. The term “dump” might sound a little unglamorous, but it simply describes the wonderfully straightforward method of preparing this incredibly simple yet spectacular dish. This pumpkin spice delight is more than just a sweet treat; it’s the perfect dessert to grace any and every autumn meal, from casual weeknight dinners to festive holiday gatherings.
I’ve been relying on this unbelievably Easy Pumpkin Dump Cake recipe for countless years, and it has never once let me down. Its charm lies in its “dump-and-bake” simplicity, making it one of my absolute favorite pumpkin recipes and a staple for easy fall desserts. Honestly, I feel a little guilty for not having shared this culinary gem with you sooner! But I assure you, all will be forgiven the moment you savor your first warm bite, especially when paired with a generous scoop of creamy vanilla ice cream. The combination of warm, spiced pumpkin and a cold, sweet topping is simply irresistible.
If you’re anything like me, you’re a huge pumpkin enthusiast! If so, you absolutely must try a couple of my other tried-and-true pumpkin recipes. The Cinderella Cake, a magnificent Pumpkin Bundt Cake crowned with luscious cream cheese frosting and crunchy pecans, is pure bliss. And for those who adore classic pumpkin pie but crave a twist, my Pumpkin Pie Bars, featuring a delightful shortbread crust, are an absolute dream. You are sure to fall in love with these delicious dessert recipes, just as I have!
WHY THIS PUMPKIN DUMP CAKE IS A MUST-MAKE
This Pumpkin Dump Cake is incredibly easy to make, primarily utilizing a convenient spice cake mix to streamline the baking process. It’s a fantastic solution for feeding a crowd, effortlessly scaling up for larger gatherings. You can whip up this simple cake in no time on any day of the week, satisfying that sudden craving for a little pumpkin spice in your life. Its warm, inviting aromas and flavors are equally welcome at a grand Thanksgiving dinner, where it beautifully emulates all the comforting characteristics of a classic pumpkin pie. Think of it as pumpkin pie meeting a spiced cake, creating a delightful “crisp” texture that’s truly unique and incredibly satisfying. It’s that perfect hybrid dessert that promises the best of both worlds with minimal fuss.
What is a Dump Cake? The Simplicity Explained
A dump cake is a delightful dessert that shares similarities with a cobbler, but with its own unique charm and texture. The distinguishing feature of a dump cake is its preparation method: literally “dumping” or layering ingredients directly into a baking dish. Unlike traditional cakes that result in a moist, spongy texture throughout, a dump cake, particularly when using a dry cake mix sprinkled over a wet filling, develops a wonderfully crunchy and buttery topping. This creates a pleasing contrast against the softer, flavorful base.
While many common dump cakes feature canned fruit fillings (like cherries or pineapple), the pumpkin dump cake involves a slightly more hands-on, yet still incredibly easy, initial step. Instead of simply opening a can of fruit and dumping it, you’ll combine the pumpkin mixture in a bowl beforehand. This ensures a perfectly spiced and creamy pumpkin layer before it’s “dumped” into the baking pan, topped with the dry cake mix, and drizzled with melted butter. The result is a dessert that’s big on flavor and texture, yet astonishingly low on effort, making it a favorite for busy bakers.
PUMPKIN DUMP CAKE INGREDIENTS: What You’ll Need
Gathering your ingredients for this easy pumpkin dump cake is straightforward, but a couple of key details will ensure the best results:
- Pumpkin puree – This is the heart of our pumpkin dessert! It’s crucial to use 100% pureed pumpkin, which is just cooked and mashed pumpkin. Be very careful NOT to grab pumpkin pie filling from the store shelf, as that already contains spices and sugar, which will throw off the balance of this recipe.
- Evaporated milk – This concentrated milk adds a wonderful creaminess and richness to the pumpkin layer. If you don’t have evaporated milk on hand, you can successfully substitute it with whole milk, half and half, or even heavy cream for an extra decadent touch.
- Eggs – Eggs act as a binder, helping to set the pumpkin layer and give it a smooth, custardy texture similar to pumpkin pie. They provide structure and richness.
- Sugar – I typically use extra-fine granulated white sugar for its consistent sweetness and how well it dissolves into the pumpkin mixture.
- Pumpkin pie spice – This aromatic blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice, is what truly brings out the signature fall flavor. You can easily create your own with six common pantry spices. Here’s my go-to recipe for this magical seasoning blend: Homemade Pumpkin Pie Spice.
- Spice cake mix – This is the “dump” part of our cake! Using a spice cake mix amplifies the cozy, warm flavors of autumn without requiring you to measure out a dozen different dry ingredients. While a spice cake mix is ideal, you can absolutely use a vanilla, white, or yellow cake mix instead. If you opt for one of these, simply add an extra tablespoon of pumpkin pie spice directly to the dry cake mix before sprinkling it over the pumpkin layer to ensure that rich, spicy flavor comes through.
- Melted butter – Drizzled over the dry cake mix, melted butter is essential for creating that deliciously crispy, golden-brown topping. It hydrates the cake mix, allowing it to bake into a crumble. While you can substitute margarine in a pinch, it won’t quite deliver the same rich, buttery decadence that real butter provides.
- Pecans – Chopped pecans add a fantastic textural contrast and nutty flavor to the topping. If you have nut allergies or simply prefer not to use them, they can be easily omitted. Walnuts are also a superb option if you prefer their distinct flavor and texture.
HOW TO MAKE THIS SIMPLE PUMPKIN DUMP CAKE: Step-by-Step Guide
Creating this delightful pumpkin dump cake is as easy as these simple steps:
STEP ONE: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven heats, lightly grease or spray a 9×13 inch baking dish with non-stick cooking spray. This crucial step ensures that your cake won’t stick and will be easy to serve.
STEP TWO: In a large mixing bowl, crack three eggs. Using a whisk or an electric mixer, beat the eggs together until they are slightly frothy and well combined. This helps create a smooth base for our pumpkin layer.
STEP THREE: To the beaten eggs, add the entire can of pumpkin puree (remember, 100% pure pumpkin, not pie filling!), the granulated sugar, evaporated milk, and the pumpkin pie spice. Mix all these ingredients thoroughly until they are completely combined and the mixture is smooth and evenly colored. This is your creamy, flavorful pumpkin base.
STEP FOUR: Pour and gently spread the prepared pumpkin mixture evenly into the bottom of your greased 9×13 inch baking dish. Use a spatula to ensure a smooth, consistent layer from edge to edge.
STEP FIVE: Next, take your dry spice cake mix (or preferred cake mix) and evenly sprinkle it over the top of the pumpkin layer. Try to get as even a coating as possible to ensure a uniform crisp topping. Do not stir or mix it into the pumpkin layer.
STEP SIX: Take your melted butter and gently drizzle it over the entire surface of the dry cake mix. This butter will hydrate the cake mix as it bakes, creating that signature crumbly, crispy topping. If using, sprinkle your chopped pecans evenly over the buttered cake mix layer.
STEP SEVEN: Place the baking dish into your preheated oven and bake for approximately one hour. Baking times can vary, so the best way to determine if your cake is done is to insert a knife or a wooden skewer into the center of the cake. When it comes out clean, with no wet batter clinging to it, your delicious pumpkin dump cake is ready!
STEP EIGHT: Allow the cake to cool slightly before serving. For the ultimate dessert experience, enjoy it warm with a dollop of fresh whipped cream or a generous scoop of vanilla ice cream. For an extra special treat, I highly recommend trying it with my homemade cinnamon vanilla ice cream! The warm cake with cold, creamy topping is a match made in heaven.
Love it? Pin it!
If this irresistible Pumpkin Dump Cake recipe has captured your heart, make sure you don’t lose track of it! Pin it to your favorite Pinterest recipe board right now so you can easily find it whenever that autumn craving strikes. It’s a fall dessert you’ll want to revisit year after year!
FAQ’s About Dump Cakes: Your Questions Answered
Should dump cake be refrigerated?
Yes, absolutely! After your pumpkin dump cake has finished baking and has cooled down to room temperature, it should be stored in the refrigerator. Due to the dairy and egg content in the pumpkin layer, refrigeration is key to maintaining freshness and safety. Simply cover your cake pan tightly with a lid or aluminum foil, and it will stay delicious in the fridge for up to 5 days.
Can I make pumpkin dump cake ahead of time?
This pumpkin dump cake is an excellent make-ahead dessert! You can prepare and bake it a day in advance, then store it in the refrigerator until you’re ready to serve. For the best flavor and texture, especially if serving with ice cream or whipped cream, I recommend letting it come back to room temperature for about 30-60 minutes before serving. You can even gently warm individual slices in the microwave for that fresh-from-the-oven experience.
What are some other versions of dump cake?
The versatility of dump cakes is part of their appeal! The original and most common dump cake recipes are even simpler than this pumpkin version, typically featuring a single can of fruit (such as juicy cherries, tropical pineapples, or sweet peaches) or fruit pie filling as the base. These fruit-based versions are often enhanced with a sprinkle of warm spices like cinnamon or nutmeg, then topped with a yellow cake mix and drizzled with melted butter. The beauty is that you truly just “dump” each ingredient into a 9×13 inch pan and bake – a truly no-fuss dessert!
Smart Substitutions for Your Pumpkin Dump Cake
While this recipe is perfect as written, sometimes you need to adapt. Here are some smart substitutions:
- Pumpkin puree – For the pumpkin puree, there is truly no direct substitute that will yield the same authentic flavor and texture, unless you’re ambitious enough to make your own puree from a fresh pumpkin. As a reminder, do NOT use pumpkin pie filling, as it’s already sweetened and spiced.
- Evaporated milk – If evaporated milk isn’t in your pantry, don’t fret! You can easily substitute it with an equal amount of whole milk, half and half, or for a richer, more luxurious texture, heavy cream.
- Sugar – I typically use extra-fine white sugar, but for a slightly deeper, more molasses-like flavor, you could substitute light brown sugar. Natural cane sugar also works well for a similar sweetness profile.
- Pumpkin pie spice – Crafting your own spice mix is easy with my recipe linked here. If you happen to have apple pie spice on hand, it makes an excellent substitute, offering a similar warm and inviting spice blend that complements pumpkin beautifully.
- Spice cake mix – While a spice cake mix enhances the autumnal theme perfectly, you can definitely use a white, yellow, or vanilla cake mix instead. The key is to remember to add an extra tablespoon of pumpkin pie spice (or apple pie spice) directly to the dry cake mix before sprinkling it over the pumpkin mixture to maintain that robust fall flavor.
- Melted butter – Margarine can be used in place of butter if necessary, but be aware that your cake topping won’t achieve quite the same rich, buttery taste and crispness that real butter provides.
- Pecans – For a different nutty flavor, walnuts are a fantastic substitute for pecans. If you or your guests have nut allergies, simply eliminate the nuts entirely; the cake will still be wonderfully delicious!
Tips and Tricks for the Perfect Pumpkin Dump Cake
Maximize your baking success with these helpful hints:
- You can also make this dump cake in a slow cooker! It’s a fantastic alternative when your oven is busy or you want a set-it-and-forget-it option. Follow the same original instructions for layering your ingredients, but instead of a baking pan, use your crockpot. Cook on low for approximately 4 hours or on high for 2 hours, until the top is set and lightly golden.
- After all the ingredients have been added to the baking pan, gently shaking the pan from side to side can help them combine a bit more. This small action can also help the dry powdered cake mix settle slightly better into the pumpkin mixture, encouraging a more even crisp during baking.
- For an even more consistent and crumble-like topping, consider this trick: first, combine the dry cake mix with the melted butter in a separate bowl. Use your fingers or a fork to mix them until crumbly. Then, simply drop spoonfuls of this buttery cake mixture evenly over the pumpkin layer. This method helps to eliminate any potential powdery bites from unmoistened cake mix, ensuring a perfectly golden and crisp topping every time.
- To properly store any leftover cake, ensure the pan is covered tightly with a lid or aluminum foil. This seals in freshness and prevents the cake from drying out. Place it in the refrigerator, where it will remain delicious for up to 5 days.
MORE FABULOUS FALL PUMPKIN DESSERTS TO ENJOY
It’s officially pumpkin season, and I am absolutely *here for it*! If you’re looking for even more ways to celebrate and enjoy the rich, comforting flavor of pumpkin this autumn, look no further. Here are some more of my favorite pumpkin-packed recipes that are sure to become new household favorites:
- The BEST Pumpkin Bread (pictured above) – A moist, perfectly spiced classic that’s ideal for breakfast, a snack, or even a light dessert.
- Pumpkin Spice Banana Muffins – A delightful fusion of two beloved comfort foods, these muffins are fluffy and flavorful.
- Pumpkin Pie Bars – All the goodness of pumpkin pie in an easy-to-serve bar form, complete with a buttery shortbread crust.
- Cinderella Cake – A truly enchanting pumpkin bundt cake, elegant enough for any special occasion.
- Pumpkin Pie Turnovers – Portable pockets of pumpkin pie bliss, perfect for a grab-and-go fall treat.
- Pumpkin Applesauce – A wholesome and delicious way to incorporate pumpkin into a healthy snack or side dish.
So, what are you waiting for? Indulge that irresistible pumpkin spice craving today and bake this incredible Pumpkin Dump Cake! It’s super simple to prepare, bursting with perfect pumpkin flavor, and guaranteed to be a hit. Get ready to enjoy the ultimate easy fall dessert. Here is the straightforward recipe to get you started:
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Print Recipe
Pumpkin Dump Cake
Equipment
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Rubber Spatulas
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Whisks for Cooking, 3 Pack Stainless Steel Whisk
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Glass Batter Bowl
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9×13 Pyrex Baking Dish with a Lid
Ingredients
- 3 eggs slightly beaten
- 1 15 ounce can pumpkin puree (NOT pumpkin pie filling)
- 1 cup sugar
- 1 1/2 Tablespoons Pumpkin Pie Spice
- 1 12 ounce can evaporated milk
- 1 15.25 ounce Spice Cake Mix
- 3/4 cup butter melted (1 1/2 sticks)
- 1 cup pecans chopped (optional)
Instructions
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Preheat the oven to 350 degrees F. Spray a 9×13″ baking dish with non-stick cooking spray.
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In a mixing bowl, beat your eggs.
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Add in pumpkin, milk, sugar and pumpkin pie spice. Stir to combine.
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Spread pumpkin mixture into the prepared baking dish.
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Sprinkle cake mix evenly over the top of the pumpkin.
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Drizzle melted butter over the top of the cake mix.
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Top with nuts, if desired.
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Bake for one hour, or until a knife inserted in the center comes out clean.
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Serve warm with whipped cream or a scoop of vanilla ice cream.
Nutrition
Welcome to the fourth annual #FallFlavors event! We have 21 talented bloggers sharing over SIXTY incredible recipes, all highlighting the best of fall ingredients like squash, apples, maple, pecans, and so many more seasonal delights. Make sure to follow #FallFlavors across social media platforms to discover all the delicious and inspiring recipes being shared throughout this event.
Friday #FallFlavors Recipes
Appetizers and Beverages
- Delicious Cranberry Pecan Cheese Ball from Family Around The Table
- Pumpkin Spice White Russian from Our Crafty Cocktails
- Vegan Sweet Potato Cutlets from Magical Ingredients
Breads
- Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
- Cranberry Walnut Bread from Hostess At Heart
- Pumpkin Banana Muffins from Cheese Curd In Paradise
Sauces
- Sun Dried Tomato Vinaigrette from Art of Natural Living
Mains Dishes
- Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
- Ham, Apple and Cheddar Quesadillas from A Little Fish in the Kitchen
- Slow Cooker German Pork Roast from Palatable Pastime
Desserts
- Air Fryer Candied Pecans from Devour Dinner
- Apple Cinnamon Chip Cookies from Sweet Beginnings
- Candy Corn Cookies from Best Cookie Recipes
- Ginger Apple Pear Crisp from Jolene’s Recipe Journal
- Maple Brown Sugar Cookies with Candied Sage from The Spiffy Cookie
- Maple Pecan Biscotti from Karen’s Kitchen Stories
- Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
- Pumpkin Chocolate Chip Bars from Blogghetti
- Pumpkin Dump Cake from An Affair from the Heart
- Sweet Potato Cinnamon Roll Cake from Jen Around the World
Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more seasonal inspiration and delicious fall recipes!