Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is a delightfully simple, fall-inspired dessert that combines the rich flavors of pumpkin and warm spices with a crisp, buttery topping. Perfect for busy days, this recipe comes together quickly and delivers comforting sweetness in every bite.

Ingredients

• 1 (15 oz) can pure pumpkin puree
• 3 large eggs
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts
• 1/2 cup unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
3. Step 3: Spread the pumpkin mixture evenly in the prepared baking dish.
4. Step 4: Sprinkle the yellow cake mix evenly over the pumpkin layer. Do not stir.
5. Step 5: Scatter the chopped pecans or walnuts on top, then drizzle with the melted butter.
6. Step 6: Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly.
7. Step 7: Let the cake cool slightly before serving. Enjoy it plain or with whipped cream or ice cream for extra indulgence.

Tips & Variations

• For a richer flavor, try using browned butter instead of melted butter for the topping.
• Substitute the yellow cake mix with spice cake mix for a deeper, more complex spice profile.
• Use your favorite nuts or omit them for a nut-free version.
• Add a pinch of ground cloves or ginger to enhance the warm spices.

Storage

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds to enjoy warm. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree made by roasting and blending pumpkin flesh, but keep the texture smooth and measure the same amount (about 1 ¾ cups) to maintain the right consistency.

Is this recipe gluten-free?

This recipe uses a standard yellow cake mix, which typically contains gluten. To make it gluten-free, use a gluten-free yellow cake mix and ensure your other ingredients are gluten-free.

Pumpkin Dump Cake Recipe

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★★★★★

5 from 138 reviews

This easy Pumpkin Dump Cake combines the warm flavors of pumpkin and spices with a moist, cake mix topping. Perfect for autumn gatherings or holiday desserts, this recipe layers a spiced pumpkin mixture under a golden cake mix and nut topping, baked until bubbly and delicious.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 60-65 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 (15 oz) can pure pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted

Dry Ingredients

• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 (15.25 oz) box yellow cake mix

Toppings

• 1 cup chopped pecans or walnuts

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Mix Pumpkin Base: In a large bowl, combine the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Stir until the mixture is smooth and well incorporated.
3. Layer Pumpkin Mixture: Pour and spread the pumpkin mixture evenly into the prepared baking dish, creating a uniform layer.
4. Top With Cake Mix: Sprinkle the yellow cake mix evenly over the pumpkin layer. Important: do not stir or mix layers together.
5. Add Nuts and Butter: Scatter the chopped pecans or walnuts evenly on top of the cake mix. Drizzle the melted unsalted butter over the nuts and cake mix layer to add moisture and richness.
6. Bake: Place the dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and the pumpkin layer is bubbly.
7. Cool and Serve: Allow the cake to cool slightly before serving. For extra indulgence, serve warm with whipped cream or a scoop of vanilla ice cream.

Notes

• Do not stir layers after adding cake mix to ensure proper texture.
• Using fresh spices enhances the pumpkin flavor.
• Substitute nuts or omit for a nut-free version.
• Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
• For a gluten-free option, use a gluten-free yellow cake mix.

Keywords: Pumpkin Dump Cake, Pumpkin Dessert, Easy Pumpkin Recipe, Fall Dessert, Thanksgiving Dessert, Cake Mix Recipe