Easy Pumpkin Dump Cake Recipe

If you’re anything like me, you love desserts that come together quickly without sacrificing that comforting, home-baked feel. This Easy Pumpkin Dump Cake Recipe is exactly that—a delicious, no-fuss pumpkin treat that’s perfect for busy weeknights or last-minute holiday gatherings. Seriously, it’s one of those recipes that feels fancy but couldn’t be simpler to whip up.

What I especially appreciate about this easy pumpkin dump cake recipe is how perfectly it balances pumpkin’s cozy spice with a buttery, crispy cake top. Whether it’s fall or you just need a sweet pick-me-up, this cake always hits the spot, and you don’t even need to pull out a mixer. Trust me, once you try it, you’ll have a new go-to dessert in your arsenal.

Ingredients You’ll Need

These ingredients work together like old friends, creating that perfect pumpkin spice vibe wrapped in a moist cake topping. When you shop, look for good-quality pumpkin puree and fresh spices to make your dump cake really shine.

• Pumpkin puree: The star here—make sure it’s pure pumpkin, not pumpkin pie filling.
• Evaporated milk: Adds richness without extra sweetness, complementing the pumpkin perfectly.
• Large eggs: Help bind everything together and add fluffiness.
• Brown sugar: Gives a deep, caramel flavor that pairs beautifully with pumpkin spice.
• Pumpkin pie spice: Essential for that warm autumnal flavor—feel free to experiment with fresh spices if you have them.
• Yellow cake mix: This is the quick shortcut that creates the crumbly, cakey top layer.
• Chopped pecans: For crunch and a nutty contrast—optional but highly recommended.
• Butter: Melted and poured on top to get the cake that golden crust we all love.

Variations

I like to play around with this recipe depending on the season or what I have at home. It’s flexible, which makes it even more fun to make your own.

• Variation: Swap pecans for walnuts or leave nuts out entirely if you’re serving it to someone with allergies. I once made it with toasted coconut for a tropical twist, which was surprisingly awesome!
• Variation: For a gluten-free version, use a gluten-free yellow cake mix. It bakes up just as deliciously.
• Variation: Mix in chocolate chips for a bit of sweet surprise throughout your dump cake—my kids adore this twist.

How to Make Easy Pumpkin Dump Cake Recipe

Step 1: Mix the Pumpkin Base

Start by stirring together the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice in a large bowl. Make sure everything’s well combined—you want a smooth, creamy mixture without big lumps. I like to use a whisk here, but a fork works just as well if you’re in a pinch.

Step 2: Pour and Sprinkle Cake Mix

Pour the pumpkin mixture into a greased 9×13 inch baking dish. Now, sprinkle the entire surface evenly with the dry yellow cake mix—don’t stir it in! This layer will soak up moisture during baking and create that irresistible cakey crust.

Step 3: Add Nuts and Butter

Sprinkle chopped pecans evenly over the cake mix, then drizzle melted butter all over the top. Sweet tip: Pour the butter slowly, aiming to cover most of the surface so you get a crispy, golden finish. It’s this buttery top that really transforms this dump cake into a standout dessert.

Step 4: Bake Until Golden

Bake your cake in a preheated 350°F oven for about 50-55 minutes. You want the top to be beautifully golden and the pumpkin layer to be set without being dry. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs. Pull it out and let it cool slightly—this is key for serving!

How to Serve Easy Pumpkin Dump Cake Recipe

Garnishes

My favorite way to garnish this cake is with a scoop of vanilla ice cream and a dusting of cinnamon. The warmth of the cake pairs beautifully with the cold, creamy ice cream—and that little cinnamon sprinkle adds a cozy finishing touch.

Side Dishes

If you’re serving this at a holiday dinner or just a comforting meal, try it alongside a cup of hot coffee or chai. I’ve found that the spiced beverage complements the flavors perfectly and rounds out the whole experience.

Creative Ways to Present

For special occasions, I’ve served this dump cake in individual ramekins with a sprinkle of chopped pecans and a drizzle of caramel sauce. It makes guests feel like they’re getting a fancy dessert without the fuss, and it’s such a hit at family gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover cake can be stored covered in the refrigerator for up to 4 days. I use an airtight container to keep it from drying out, and when you’re ready to eat, just let it come to room temperature or warm it gently.

Freezing

I’ve frozen this cake a couple of times when I made extra, and it thaws beautifully. Just wrap tightly in plastic wrap and foil, then thaw overnight in the fridge. The texture holds up surprisingly well, and it tastes almost as fresh as the day you baked it.

Reheating

The best way I’ve found to reheat pieces is in the microwave for short 20-30 second bursts or in a warm oven at 325°F covered loosely with foil. This keeps the cake moist and lets that buttery crust regain a bit of its crispness.

FAQs

Final Thoughts

This Easy Pumpkin Dump Cake Recipe has become one of those comforting classics I love to recommend to friends who want a fantastic fall dessert without the hassle. It feels like a warm hug from the oven—plus, it’s forgiving enough for even beginners to nail on the first try. I hope you enjoy making and sharing it as much as I do; it truly makes pumpkin season a little sweeter.

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