Pumpkin Dump Cake Recipe

If you’re craving a dessert that combines the warm spices of autumn with a delightfully simple baking process, this Pumpkin Dump Cake Recipe is exactly what you need in your life. It’s effortless to prepare, requires minimal ingredients, and delivers a moist, flavorful, and texturally exciting treat that feels homemade without the fuss. Whether you’re a pumpkin fanatic or just looking to impress guests with a cozy, crowd-pleasing dessert, this Pumpkin Dump Cake Recipe will quickly become one of your go-to favorites for the season.

Ingredients You’ll Need

All of the ingredients in this Pumpkin Dump Cake Recipe are wonderfully straightforward yet essential for achieving that perfect balance of creamy pumpkin flavor and crunchy topping. Each one plays a crucial role in creating the moist texture, warm spice notes, and golden finish this cake is known for.

• 1 (15 ounce) can pure Pumpkin: This is the rich, creamy base that gives the cake its signature fall flavor and moist texture.
• 1 (10 ounce) can Evaporated Milk: Adds creaminess without making the batter too wet, helping the custard set perfectly inside.
• 1 cup light brown sugar: Brings deep sweetness and a subtle molasses undertone to balance the pumpkin’s earthiness.
• 3 eggs: These bind all the ingredients together and lend structure to the finished dish.
• 3 teaspoons pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves, this is the soul of the cake, infusing every bite with warm autumn spices.
• 1 box yellow cake mix: Serves as a convenient and fluffy topping that bakes into a golden crust.
• 1 cup (2 sticks) butter, melted: Poured on top to ensure that perfect buttery crispness and beautiful browning.
• 1 cup coarsely crushed graham crackers or pecans: Offers a delightful crunchy texture contrast to the soft pumpkin filling.
• 1/2 cup toffee bits (optional): For an extra touch of sweetness and a bit of caramelized crunch that takes the cake to another level.

How to Make Pumpkin Dump Cake Recipe

Step 1: Preheat Your Oven

Start by heating your oven to 350°F (175°C). This ensures it’s nice and hot when your assembled dessert goes in, which will help the cake cook evenly. Don’t forget to spray your 9×13-inch baking pan with nonstick spray so your dump cake slides out effortlessly once baked.

Step 2: Mix the Pumpkin Base

In a large mixing bowl, combine the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir everything together until fully incorporated. This mixture forms the creamy, flavorful custard that’s the heart of the Pumpkin Dump Cake Recipe.

Step 3: Add the Dry Topping

Now sprinkle the entire box of yellow cake mix evenly over the pumpkin mixture. This step may seem unusual if you’ve never tried dump cake before, but trust me, it’s what gives this dessert its signature golden, cakey top layer that bakes beautifully right over the filling.

Step 4: Top with Crunch

Sprinkle the crushed graham crackers or pecans across the cake mix layer for added texture and a nutty crunch. If you’re feeling indulgent, add the toffee bits now as well—this extra touch will create pockets of sweet, buttery caramel yums in every bite.

Step 5: Pour the Butter

Drizzle the melted butter evenly over everything. The butter melts down while baking, combining with the cake mix to form a rich, golden crust that’s irresistible.

Step 6: Bake Until Perfect

Place your pan in the oven and bake for 45 to 50 minutes. You’ll know it’s done once the center is set and the edges develop a delightful golden-brown color. The kitchen will quickly fill with a cozy aroma that hints at the delicious dessert to come!

Step 7: Serve with Love

Remove the cake from the oven and let it cool just a tad before serving. You can enjoy it warm or at room temperature—either way, it’s comfort food at its finest.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

To elevate your Pumpkin Dump Cake Recipe even further, try topping each serving with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or a few toasted pecans on top can add both visual appeal and extra crunch. These simple garnishes make the dessert feel truly special and festive.

Side Dishes

This pumpkin dessert pairs wonderfully with a hot cup of coffee or spiced tea, perfect for those crisp autumn afternoons. For a heartier pairing, serve alongside roasted nuts or a small cheese plate to balance the sweetness.

Creative Ways to Present

If you want to dazzle your guests, consider layering the Pumpkin Dump Cake Recipe in individual glass parfait cups with whipped cream and a sprinkle of graham cracker crumbs on top. Alternatively, serve it family-style right from the baking dish with a rustic wooden spoon—sometimes, simplicity adds the most warmth.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Dump Cake keeps well when stored in an airtight container in the refrigerator for up to 4 days. Just cover it tightly to prevent it from drying out, and then simply reheat individual portions when you want a quick, comforting treat.

Freezing

You can freeze this cake by wrapping the cooled cake pan tightly with plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

To bring your Pumpkin Dump Cake Recipe back to warm, cozy perfection, pop individual slices in the microwave for about 20-30 seconds or reheat the entire pan at 350°F for 15-20 minutes to restore that fresh-baked warmth and buttery crust.

FAQs

Can I use fresh pumpkin instead of canned?

While fresh pumpkin can be used, canned pumpkin is preferred for its consistent moisture and smooth texture, which helps the custard set just right in the Pumpkin Dump Cake Recipe.

What if I don’t have pumpkin pie spice?

You can easily make your own blend with cinnamon, nutmeg, ginger, and cloves. This mix will infuse your cake with those signature fall flavors just as well.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute the yellow cake mix with a gluten-free cake mix and ensure your graham crackers or nuts are gluten-free as well for a safe and delicious alternative.

Can I add other mix-ins to the cake?

Yes! Chopped pecans, walnuts, or even dried cranberries can add extra texture and flavor, making the Pumpkin Dump Cake Recipe even more exciting.

How do I know when the cake is done?

The edges should be lightly browned, and the center should look set—not jiggly. Give it a gentle poke; if it springs back, your dump cake is perfectly baked.

Final Thoughts

This Pumpkin Dump Cake Recipe is truly a gem for anyone who loves simple, comforting desserts that don’t require complicated steps or fancy ingredients. It’s the perfect way to bring the flavors of fall into your home with minimal effort and maximum flavor. I can’t wait for you to try it and see how quickly it becomes a staple in your baking repertoire!

Pumpkin Dump Cake Recipe

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• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Dump Cake is a comforting and easy-to-make fall dessert that layers a spiced pumpkin mixture with a yellow cake mix, topped with crunchy graham crackers or pecans and optional toffee bits. It bakes into a rich, golden-brown cake that perfectly balances moist pumpkin filling with a buttery, crunchy topping.

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Ingredients

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Pumpkin Mixture

• 1 (15 ounce) can pure Pumpkin
• 1 (10 ounce) can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 teaspoons pumpkin pie spice

Topping

• 1 box yellow cake mix
• 1 cup (2 sticks) butter, melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside.
2. Mix Pumpkin Base: In a large mixing bowl, combine the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir well until all ingredients are fully incorporated. Pour this mixture evenly into the prepared baking pan.
3. Add Dry Topping: Evenly sprinkle the entire box of yellow cake mix over the pumpkin mixture in the pan, making sure to cover the surface completely.
4. Top with Crunch: Sprinkle the coarsely crushed graham crackers or pecans and, if using, the toffee bits over the cake mix layer for added texture and flavor.
5. Pour Butter: Drizzle the melted butter evenly over the entire top layer to help it brown beautifully and create a rich crust as it bakes.
6. Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The dump cake is done when the center is set and the edges are lightly browned.
7. Serve: Remove from oven and let cool slightly. Serve warm or at room temperature for a comforting fall dessert.

Notes

• Use freshly crushed graham crackers or pecans for the best texture.
• Toffee bits are optional but add a delicious caramel flavor and crunch.
• Make sure to fully cover the pumpkin mixture with the cake mix to ensure even baking.
• Allow the cake to cool slightly before serving to let it set.
• Store leftovers covered in the refrigerator and reheat before serving.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American