If your dessert table needs a crowd-pleaser that’s equal parts cozy and craveworthy, you simply have to try The Best Pumpkin Dump Cake. This delightfully easy fall dessert comes together with pantry staples, sings with warm spices, and rewards you with layers of creamy pumpkin custard beneath a golden, buttery, slightly crunchy cake topping. It’s the kind of nostalgic bake that feels effortless yet utterly irresistible, whether dished up warm from the oven or chilled straight from the fridge. Trust me, one slice just won’t be enough!
Ingredients You’ll Need
The Best Pumpkin Dump Cake harnesses the magic of simple, no-fuss ingredients—each one pulling its weight to build that dreamy blend of texture, sweetness, and pumpkin-forward flavor. Here’s how they all work together to create something unforgettable:
- Pumpkin puree: The main star, giving silkiness and earthy sweetness—always use pure pumpkin, not pie filling, for best results.
- Evaporated milk: Adds creamy richness and helps set the pumpkin custard just right.
- Eggs: Essential for structure, they create the lush, sliceable texture you crave.
- Granulated sugar: Sweetens the filling and balances the savory spice notes.
- Ground cinnamon: Infuses the dessert with autumnal warmth and aroma.
- Ground nutmeg: Adds depth and that unmistakable pumpkin spice flair.
- Ground ginger: Brings a gentle, zippy heat that wakes up the other flavors.
- Salt: A little pinch magnifies every flavor, from sweet pumpkin to buttery crumble.
- Yellow cake mix: This is your shortcut to a golden, crunchy blanket on top—easy and perfect every time.
- Unsalted butter (melted): Juice for that crumble! Richness and browning that make the texture impossible to resist.
- Chopped pecans (optional): Sprinkle these for a nutty surprise and added crunch; totally optional but highly recommended.
- Whipped cream or vanilla ice cream (optional): The perfect creamy, cool finishing touch against the warm spices.
How to Make The Best Pumpkin Dump Cake
Step 1: Prep Your Baking Dish
Start by heating your oven to 350°F (175°C) so it’s good and hot for that gorgeous rise. Lightly grease a 9×13-inch baking dish—this ensures your pumpkin base and crumbly top will come out in perfectly tidy slices (with no sticking!).
Step 2: Mix the Pumpkin Custard Base
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt. Don’t rush this part—you’re looking for a super smooth blend so each bite is silky and flavorful. This easy step is the heart of The Best Pumpkin Dump Cake.
Step 3: Pour and Spread
Pour your creamy pumpkin mixture into the prepared baking dish, using a spatula to spread it evenly all the way to the edges. Make sure there are no air pockets. A nice, level layer ensures every piece gets both custardy and crumbly butter cake in just the right ratio!
Step 4: Add Cake Mix and Butter
Open the box of dry yellow cake mix and sprinkle it evenly over the pumpkin filling. Think of this as your DIY crumble topping—don’t worry if it looks lumpy. Next, drizzle the melted butter slowly and evenly, aiming to moisten as much of the cake mix as you can for maximum golden goodness. Any dry patches will actually bake up crunchy, adding texture!
Step 5: Sprinkle Pecans (Optional) and Bake
Scatter chopped pecans across the top for a pleasant crunch and a lovely look. Slide the dish into the preheated oven and bake for 50 to 60 minutes. When the top is evenly golden and a toothpick inserted in the center comes out clean (avoiding melted butter pockets!), you know The Best Pumpkin Dump Cake is ready to shine.
Step 6: Cool and Serve
Let the cake cool slightly—this helps the flavors meld and the structure set, whether you want to serve it warm or later, chilled. Ideal for slicing and topping with whipped cream or a scoop of vanilla ice cream for that dreamy hot-and-cold contrast.
How to Serve The Best Pumpkin Dump Cake
Garnishes
Take things over the top by crowning each slice with a generous cloud of freshly whipped cream or a scoop of vanilla ice cream. If you’re feeling fancy, sprinkle on some cinnamon or a handful of extra chopped pecans for visual appeal and another pop of nutty texture. A little caramel drizzle never hurt, either!
Side Dishes
The Best Pumpkin Dump Cake is rich and flavorful, so keep your sides simple. Strong, hot coffee, a soothing mug of chai, or a glass of cold milk are all classic, complementary choices. If you’re serving for a party, a bowl of mixed fruit brings brightness and a hint of acidity that’s lovely next to the cake’s sweetness.
Creative Ways to Present
Try serving individual portions in small mason jars or parfait glasses for a playful, portable twist—perfect for picnics or potlucks! For a buffet, set out a toppings bar with whipped cream, chocolate chips, caramel sauce, and extra pecans so everyone can make their own custom masterpiece. Or, cut the cooled cake into neat bars or squares for an easy-to-grab treat on dessert trays.
Make Ahead and Storage
Storing Leftovers
Leftover slices of The Best Pumpkin Dump Cake keep beautifully in the fridge for up to four days. Cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. The flavors get even cozier with a bit of extra chill!
Freezing
If you want to make this dessert ahead (or just save a few slices for yourself!), freeze cooled portions in airtight containers for up to two months. Thaw overnight in the fridge before reheating or enjoying cold, straight from the fridge for a denser, extra-fudgy bite.
Reheating
To warm your pumpkin dump cake, simply pop slices in the microwave for 20-30 seconds until gently heated through, or reheat larger portions in a 300°F (150°C) oven until just warmed. Topping with ice cream or whipped cream is a must when serving warm!
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with plain pumpkin puree for the right level of sweetness and spice. Pumpkin pie filling has extra sugar and spices already added, which can throw off the flavor and texture of The Best Pumpkin Dump Cake.
What’s the best way to keep the cake mix topping from being dry?
Make sure you drizzle the melted butter as evenly as possible over the dry cake mix, aiming to cover almost every bit. If you notice dry patches halfway through baking, you can gently dot them with a bit more melted butter.
Can I make The Best Pumpkin Dump Cake gluten-free?
Absolutely! Just use your favorite gluten-free yellow cake mix in place of the regular mix. The rest of the ingredients are already gluten-free, so everyone can enjoy.
How long does The Best Pumpkin Dump Cake last in the fridge?
Properly stored, it will last up to four days in the refrigerator. The flavors meld and develop even more, so a chilled slice is just as delicious as one freshly baked!
Can I make The Best Pumpkin Dump Cake ahead of time for a party?
Yes! Bake it the day before, let it cool completely, and store covered in the fridge. Warm individual portions as needed, or serve the whole dish chilled with plenty of whipped cream.
Final Thoughts
If you haven’t put The Best Pumpkin Dump Cake in your fall dessert rotation, this is the moment to change that. It’s delicious, incredibly easy, and guarantees rave reviews from the very first forkful. Go ahead—invite friends, brew the coffee, and let this cozy classic become a new favorite at your table!
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The Best Pumpkin Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent flavors of fall with this easy and delicious Pumpkin Dump Cake. A perfect dessert for Thanksgiving or any autumn gathering, this cake is a delightful blend of pumpkin spice and sweet cake, topped with a buttery crunch.
Ingredients
Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Cake Topping:
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Pumpkin Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Layer Ingredients: Pour the pumpkin mixture into the baking dish. Sprinkle the dry cake mix evenly over the top. Drizzle melted butter on top, covering as much as possible. Add chopped pecans if desired.
- Bake: Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean.
- Serve: Let cool slightly before serving. Enjoy warm or chilled with whipped cream or ice cream.
Notes
- For a crunchier topping, add more pecans or brown sugar before baking.
- You can use spice cake mix for extra flavor.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
