This pumpkin dump cake recipe is so easy to make and perfect for Fall. It takes less than 20 minutes to prepare, but tastes as if you put in hours of work! This easy pumpkin dessert is great because it only requires the basic ingredients that everyone has on hand.
Easy Pumpkin Dump Cake Recipe
Dump Cake is one of the best and easiest desserts to prepare. This recipe is not only super good but can be made in no time for you and others to devour. The best part is that you can mix it up with different types of toppings. So, if you’re looking for a quick Fall dessert idea for Thanksgiving or any time of year, look no further!
What Is A Dump Cake?
A dump cake is exactly as it sounds. You basically take all of your ingredients and dump them into a baking dish before you cake it. Typically to make the process even easier, the cakes are made with a cake mix. Making an easy dump cake recipe is always my “go-to” when I am in a hurry and always loved by everyone.
- Pumpkin– You will need pumpkin puree, not the pumpkin pie filling. The difference between pumpkin puree and pumpkin pie mix is pretty straightforward. On one hand, pumpkin puree is a is the blended up skins of the pumpkin with normally a bit of salt. On the other hand, the Pumpkin pie mix is the pumpkin with additional spices like clove, nutmeg, cinnamon, allspice, ginger, and sugar for extra flavoring.
- Milk– You will need evaporated milk to help with the consistency.
- Sugar– granulated sugar.
- Eggs– Use these at room temperature.
- Spice– You will need pumpkin pie spice for additional flavoring.
- Cake Mix– You will need Spice Cake Mix for this recipe.
- Nuts- you will need chopped pecans
- Butter– Use unsalted butter to control the amount of salt in the recipe.
How to Make Pumpkin Dump Cake
- To start, set the oven to 350 degrees and use baking spray to grease a 9×13-inch baking pan.
- First, add the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice into a large bowl and combine.
- Secondly, add the batter into the prepared pan and use a spatula to spread evenly.
- Thirdly, sprinkle the cake mix on top of the batter until fully covered.
- Next, top the cake mix with chopped pecans.
- Place the layers of ingredients into the oven to bake for 1 hour.
- Furthermore, take out of the pan when the time is up. As the cake cools, it will begin to set. (it may still be jiggly when you first take it out of the oven) If the recipe is too jiggly, you will need to bake for another 10 minutes.
- To finish, allow the pan to reach room temperature. Put it into the fridge once it has cooled before slicing.
- Finally, enjoy with a scoop of vanilla ice cream and a drizzle of caramel sauce!
Tips & Variations
- Cake Mix: Switch out the spice cake mix to yellow cake mix, white cake mix or any other dry cake mix that you prefer.
- Nuts: We prefer to use chopped pecans, but chopped walnuts would be delicious as well.
- Other Topping ideas: Toffee bits, chocolate sauce, chocolate chips, cream cheese frosting or whipped cream (or cinnamon whipped cream).
- Storing: We like to serve this warm, but if you happen to have leftovers, be sure to keep it fully covered and stored in the fridge. It should last for up to 3 days. Reheat a slice by microwaving for about 40 seconds, or until desired temp.
- Freezing: To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil for best results. For cake slices, divide it into individual freezer containers or wrap as instructed above. Thaw overnight in the fridge and serve chilled or reheat slices in the microwave.
More Dump Cake Recipes:
- Caramel Apple Dump Cake
- Pineapple Cherry Dump Cake
- Easy Peach Dump Cake
- Chocolate Dump Cake
- Lemon Dump Cake
Easy Pumpkin Dump Cake
- Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking pan and set it aside.
- In a large bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Pour the mixture into the baking pan and spread evenly.
- Lightly spread the cake mix evenly over the top of the pumpkin mixture, covering it completely. Evenly sprinkle the chopped pecans on top of the cake mix.
- Melt the butter and pour over the top of the cake mix, making sure to cover as much of it as possible.
- Set in the preheated oven and bake for 1 hour.
- Remove the pan after 1 hour. It may still be a little jiggly, but it will continue to set as it cools. (If it is very jiggly, continue to bake for an additional 10 minutes).
- Let the pan come to room temperature. Once it has cooled, it is best to place the pan in the refrigerator and chill before slicing and serving.
- Serve chilled with ice cream and caramel sauce or your choice of topping.