This delicious Pumpkin Dump Cake comes together in about 45 minutes and is super simple to make for a quick and easy weeknight dessert that your family will love! You can switch up the toppings to suit your taste or whip it up as a “clean out the fridge” recipe to get rid of those odds and ends you’ve got lying around. Trust me, this treat is a crowd-pleaser that delivers all the flavors of fall in just one dish!
Ingredients You’ll Need
1 (15 oz) can pure pumpkin puree
Pumpkin puree is the star of this recipe, and it lends that rich, warm flavor that screams fall! I love using canned pumpkin for its convenience and consistent flavor, but if you’re feeling adventurous, you can use homemade pumpkin puree. Just roast and blend your own pumpkins, and you’ll have a wonderful fresh flavor.
3 large eggs
Eggs act as the binding agent in this delightful dump cake, ensuring it all comes together beautifully. You can substitute with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg) if you want a vegan version. This swap works well and doesn’t compromise texture!
1 cup granulated sugar
A bit of sugar brings out the pumpkin’s natural sweetness! I prefer using granulated sugar for this recipe because it offers the best texture and sweetness balance. If you’re watching your sugar intake, you can use coconut sugar or a sugar replacement like Stevia, but adjust according to your taste preference.
2 tsp ground cinnamon
Cinnamon adds that cozy fall aroma that makes this cake simply irresistible. Seriously, when you bake this, your kitchen will smell like a warm hug! If you love spices, you could swap in pumpkin pie spice for a little extra flavor magic.
1/2 tsp ground nutmeg
Nutmeg enhances the depth of flavor and adds a festive touch. Just a sprinkle sends this dessert to another level! If you’re all out of nutmeg, ground ginger or allspice can also work, but it’ll change the flavor profile slightly.
1 tsp vanilla extract
Vanilla is that classic flavor enhancer that ties everything together. I always go for pure vanilla extract over imitation because it really brings out the delicious flavors in this dump cake. If you’re in a pinch, vanilla bean paste works beautifully as well!
1 (15.25 oz) box yellow cake mix
This is the magic ingredient that makes this dessert so simple! The cake mix is your base, and it creates the cake-like topping that pairs beautifully with the pumpkin layer. You can also use spice cake mix for an extra punch of flavor!
1 cup chopped pecans or walnuts
Nuts add a lovely crunch and nutty flavor that perfectly balances the creamy pumpkin filling. I’m a big fan of pecans, but you can use walnuts or even omit the nuts if that’s how you roll. Just keep in mind it’ll be a bit softer without them.
1/2 cup unsalted butter, melted
Butter is going to give you the best rich flavor and texture for this recipe. I like to use unsalted butter so that I can control the sodium level myself. You can substitute melted coconut oil if you’re looking for a dairy-free option. Will work perfectly!
Let’s Get Cooking!
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). This is key, get that oven preheating while you prep the other ingredients so it’s nice and hot when you’re ready to bake.
Grease a 9×13-inch baking dish with a bit of butter or cooking spray. You want to make sure nothing sticks to your pan! Trust me, the last thing you want is to lose half your cake to the dish…
In a large bowl, mix the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth. You’ll want to beat those eggs and spices into the pumpkin until they’re fully combined, about 2-3 minutes. This is where you get all those lovely warm fall smells starting to fill your kitchen!
Spread the pumpkin mixture evenly in the prepared dish. It’ll look nice and creamy, like a pumpkin pie filling!
Sprinkle the yellow cake mix evenly over the pumpkin layer, do not stir! I promise it’s totally fine. Just let it sit there on top, this is what creates those distinct layers.
Scatter the chopped nuts on top of the cake mix. There’s no rush here; take your time making sure it’s evenly distributed.
Drizzle with melted butter be generous here! Drizzling all over helps it caramelize and become that crunchy, golden topping we all crave.
Bake for 45-50 minutes or until the top is golden brown and bubbly. Oh, your kitchen is really going to smell amazing! Keep an eye on it the last few minutes to make sure it doesn’t overbake.
Allow cooling slightly before you dive in. It’s hard, I know, but this step is important! You can easily serve it warm or at room temperature.
If you’re feeling fancy, serve with whipped cream or a scoop of ice cream on top oh wow, heavenly!
My Go-To Pumpkin Dump Cake Recipe
Let me tell you, this has become my go-to recipe for all things fall! I mean, who doesn’t love a dessert that waits patiently in the oven while I do other things? It’s that magical kind of comfort food that reminds me of family gatherings and cozy nights. When the leaves start changing, and the air is crisp, you can bet I’ll be making this (probably while sipping hot cider).
And the best part is, you can easily customize it! If you have a few different nuts on hand or maybe some chocolate chips? Toss them in and switch it up! Seriously, just throw in whatever you’ve got, this is your recipe now!
If You Loved This Pumpkin Dump Cake…
If you loved this Pumpkin Dump Cake, be sure to check out my Easy Lemon Blueberry Layer Cake, my Homemade Lemon Meringue Pie, or my Chocolate Chip Cookie Skillet! They’re all family favorites that my loved ones keep asking for again and again!
Why This Recipe Works
Quick & Easy
The secret to a delicious Pumpkin Dump Cake is how quick it comes together! Seriously, in just under an hour with minimal prep, you can have this scrumptious dessert ready to serve.
Minimal Cleanup Required
Talk about a dream! The entire recipe comes together all in one pan, which means fewer dishes to wash. Perfect for those busy weeknights when you simply don’t have time to spend hours in the kitchen cleaning up after yourself.
Comfort Food
I think we can all agree this is the epitome of comfort food. Warm, creamy pumpkin filling topped with that buttery, crispy cake mix, hello fall goodness! It’s loaded with tons of flavor, and I honestly can’t resist having seconds (or thirds).
Customizable
Feel free to dump in your favorite spices, nuts, or extras. This recipe is like a blank canvas, adding some chocolate chips, dried fruits, or even caramel drizzle makes it your own!
Crowd-Pleaser
Because everyone loves cake! Seriously, the whole family will love this dessert. I’ve brought it to potlucks and parties, and it vanishes every single time. It’s that magical!
How to Serve This Pumpkin Dump Cake
Serving Suggestions
This Pumpkin Dump Cake is fabulous on its own, but let’s be real here, adding a scoop of vanilla ice cream or a dollop of whipped cream takes it to another level. You could even serve it warm with a sprinkle of cinnamon for added flair!
Storage
If you happen to have any leftovers (which is rare!), simply cover the dish with plastic wrap and store it in the refrigerator. It’ll last about 3-4 days, but let’s be honest, it probably won’t even last that long!
Reheating Instructions
To reheat, pop it back in the oven at 350°F (175°C) for about 10-15 minutes, just until it’s warm again. You can also microwave small slices for about 30 seconds to a minute if you’re feeling impatient.
Freezer Friendly
Yes, you can freeze it! Once cooled, cut into squares, and wrap them tightly in plastic wrap, then place in a freezer-safe bag. It’ll last up to 3 months in the freezer! Just thaw in the fridge overnight when you’re ready to enjoy again.
Final Thoughts
Anyway, friends, as the colder weather rolls in, I’ve got to say that nothing warms my heart and my home quite like this quick and easy Pumpkin Dump Cake. Seriously, try this out for your next family gathering or cozy night in, and I promise, you’ll be everyone’s favorite chef. So, what are you waiting for?
Happy baking!
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Pumpkin Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with a bit of butter or cooking spray.
- In a large bowl, mix the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth, about 2-3 minutes.
- Spread the pumpkin mixture evenly in the prepared dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
- Scatter the chopped nuts on top of the cake mix.
- Drizzle with melted butter generously.
- Bake for 45-50 minutes, or until the top is golden brown and bubbly.
- Allow cooling slightly before serving.