Autumn is the season of cozy sweaters, crisp air, and everything pumpkin-spiced. If you’re a fan of simple, fuss-free desserts that deliver incredible flavor, then this Pumpkin Dump Cake is for you.
Imagine a dessert that combines the warm spices of a pumpkin pie with the ease of a cake mix — it’s the ultimate autumn treat! Whether you’re a busy parent, a beginner baker, or just someone who loves pumpkin, this recipe will become a staple in your fall baking rotation. Let’s dive into how you can whip up this delightful dessert in no time!
Why You’ll Love This Pumpkin Dump Cake
- Effortless Preparation: The name says it all — “dump cake” implies minimal effort. You simply dump all the ingredients into a baking dish, and the oven does the rest.
- Perfect for Beginners: Even if you’ve never baked before, this recipe is virtually foolproof. There’s no need to worry about precise measurements or complicated steps.
- Crowd-Pleaser: This cake is a hit at parties, family gatherings, or holiday dinners. Its rich pumpkin flavor and moist texture make it a favorite for all ages.
- Customizable: You can easily adapt this recipe with your favorite nuts, spices, or toppings. It’s a versatile dessert that you can make your own.
- Seasonal Delight: Pumpkin is synonymous with fall, making this cake a perfect addition to your seasonal baking repertoire.
Who Is This Recipe For?
This Pumpkin Dump Cake is for anyone who loves the taste of fall but doesn’t have hours to spend in the kitchen. If you’re a busy professional, a parent juggling a million tasks, or just someone who enjoys a no-fuss dessert, this recipe is for you. It’s also ideal for those last-minute guests or when you need to bring a dessert to a gathering but have limited time. With just a few ingredients and even fewer steps, this cake will impress without the stress.
Ingredients Needed for Pumpkin Dump Cake
To make this Pumpkin Dump Cake, you’ll need a handful of simple, pantry-staple ingredients. Here’s what you’ll need:
- 1 (15-ounce) can of pumpkin puree: Not to be confused with pumpkin pie filling, pumpkin puree is pure pumpkin with no added spices or sweeteners.
- 1 (12-ounce) can of evaporated milk: Adds creaminess and richness to the filling.
- 3 large eggs: These provide structure and stability to the cake.
- 1 cup granulated sugar: Sweetens the pumpkin filling.
- 1 teaspoon ground cinnamon: Adds that classic warm spice we all love in pumpkin desserts.
- 1/2 teaspoon ground ginger: A hint of ginger gives a lovely depth of flavor.
- 1/4 teaspoon ground cloves: For an additional layer of warmth and spice.
- 1/4 teaspoon ground nutmeg: Complements the other spices beautifully.
- 1 box of yellow cake mix (around 15.25 ounces): The key to the cake’s topping and the “dump” part of this recipe.
- 1 cup unsalted butter, melted: Ensures the topping is rich and golden brown.
- 1 cup chopped pecans (optional): Adds a delightful crunch.
Equipment You’ll Need
- A 9×13-inch baking dish
- Mixing bowls
- A whisk or spoon for mixing
- Measuring cups and spoons
- A knife (if adding nuts)
- A spatula
Step-by-Step Directions: How to Make Pumpkin Dump Cake
1. Preheat Your Oven and Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. This helps prevent the cake from sticking and makes cleanup easier.
2. Mix the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and nutmeg. Whisk everything together until well combined. The mixture should be smooth and well-blended.
3. Pour the Filling into the Dish
Pour the pumpkin mixture into the prepared baking dish. Use a spatula to spread it out evenly, ensuring that the filling reaches all corners of the dish.
4. Add the Cake Mix
Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not mix it in; simply let it sit on top of the pumpkin layer. This will create the delicious, crumbly topping.
5. Add the Butter and Pecans
Drizzle the melted butter evenly over the cake mix. The butter will soak into the cake mix, creating a rich, buttery topping as it bakes. If you’re using pecans, sprinkle them over the top at this point. They add a lovely crunch and nutty flavor to the cake.
6. Bake the Cake
Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be bubbly, and the center should be set.
7. Cool and Serve
Allow the cake to cool slightly before serving. This helps it set and makes it easier to slice. Serve warm or at room temperature. You can top it with whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips for the Best Pumpkin Dump Cake
- Use Pure Pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter is pre-sweetened and spiced, which could throw off the balance of the recipe.
- Distribute Butter Evenly: To ensure even baking, make sure to drizzle the melted butter as evenly as possible over the cake mix. This helps create a consistent, golden topping.
- Adjust the Spices: If you prefer a more spiced cake, feel free to increase the amount of cinnamon, ginger, or cloves. You can also add a pinch of allspice for an extra kick.
- Add Nuts Last: If using nuts, add them after the butter so they remain on top and get toasted and crunchy as the cake bakes.
Variations and Substitutions
- Spice Cake Mix: For even more fall flavor, use a spice cake mix instead of a yellow cake mix.
- Pecan Substitutes: If you’re not a fan of pecans, try using walnuts or almonds. Alternatively, omit the nuts for a nut-free version.
- Dairy-Free Option: Replace the evaporated milk with coconut milk or almond milk for a dairy-free dessert.
- Gluten-Free Version: Use a gluten-free cake mix to make this recipe gluten-free. Ensure all other ingredients are also gluten-free certified.
Storing Leftovers
If you have any leftovers (which is rare because this cake is so delicious!), you can store them in the following ways:
- Refrigerator: Cover the baking dish with plastic wrap or transfer the cake to an airtight container. Store in the refrigerator for up to 5 days.
- Freezer: Pumpkin Dump Cake can also be frozen. Wrap individual portions in plastic wrap and place them in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
Pumpkin Dump Cake is delicious on its own, but you can elevate it with these serving suggestions:
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the dense cake.
- Ice Cream: Serve warm cake with a scoop of vanilla or cinnamon ice cream for a heavenly dessert experience.
- Caramel Sauce: Drizzle caramel sauce over the top for an extra layer of sweetness and flavor.
- Coffee or Tea: Pair a slice of Pumpkin Dump Cake with a cup of hot coffee or spiced chai tea for the perfect fall treat.
Frequently Asked Questions (FAQ)
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree if you prefer. Roast or steam your pumpkin until tender, then blend it into a smooth puree. You’ll need about 1 3/4 cups of fresh pumpkin puree to replace the canned version.
2. Can I make this cake in advance?
Absolutely! Pumpkin Dump Cake can be made a day in advance. Store it covered at room temperature or in the refrigerator. Reheat individual slices in the microwave for a warm, fresh-from-the-oven taste.
3. What if I don’t have evaporated milk?
If you don’t have evaporated milk, you can use heavy cream or half-and-half as a substitute. Regular milk can also work, but the cake may be slightly less rich.
4. Can I make this recipe without eggs?
Yes, you can substitute eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or use a commercial egg replacer. This will make the cake suitable for vegans or those with egg allergies.
5. What should I do if my cake turns out too wet or soggy?
If your cake is too wet, it may not have baked long enough. Ensure you bake it until the top is golden brown and the center is set. If it’s still too moist, you can bake it for an additional 10-15 minutes, covering it with foil to prevent the top from burning.
Conclusion:
Pumpkin Dump Cake is the perfect way to celebrate the fall season. Its rich, spiced pumpkin base, topped with a buttery, crumbly layer, makes it a dessert that’s both comforting and indulgent. This easy-to-make treat captures all the best flavors of autumn with minimal effort, making it ideal for busy weeknights, holiday gatherings, or anytime you crave a taste of fall. Whether you serve it with a dollop of whipped cream, a scoop of ice cream, or simply on its own, this cake is sure to become a favorite in your dessert lineup.
So, embrace the coziness of fall with this Pumpkin Dump Cake recipe. It’s a straightforward, delightful dessert that will warm your heart and your home. Be sure to share this recipe with others who appreciate easy, delicious desserts, and don’t forget to subscribe to our blog for more seasonal recipes, tips, and baking inspiration. Enjoy the simple pleasures of baking with this effortless and flavorful treat — happy baking, and enjoy every bite!
Now that you’ve seen how easy and delicious this Pumpkin Dump Cake is, it’s time to try it for yourself! Gather your ingredients, preheat your oven, and embrace the flavors of fall. Whether you’re baking for a family dinner, a holiday gathering, or just a cozy night in, this cake is sure to impress. Don’t forget to share this recipe with friends and family, and subscribe to our blog for more delicious and easy dessert recipes. Happy baking!