Easy Pumpkin Dump Cake Recipe

If you’re looking for a no-fuss, crowd-pleasing dessert that practically makes itself, this Easy Pumpkin Dump Cake Recipe is your new best friend. I love it because it captures the cozy flavors of pumpkin pie without all the hassle of rolling out crusts or fussing over layers. It’s straightforward, comforting, and perfect for those busy days when you want something homemade but simple.

When I first tried this recipe, I was amazed at how a few pantry staples could come together so magically in a single dish. Whether it’s a last-minute holiday treat or a sweet ending to a casual dinner, you’ll find that this Easy Pumpkin Dump Cake Recipe hits all the right notes with its tender pumpkin filling, buttery crisp topping, and just a hint of spice. Trust me, this one will become a staple in your autumn baking lineup.

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Ingredients You’ll Need

Each ingredient plays a crucial role in the textures and flavors of this easy pumpkin dump cake. I always suggest getting good quality pumpkin puree and fresh pecans for the best results—you’ll taste the difference!

• Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, for the right consistency and flavor balance.
• Evaporated milk: Adds creaminess and depth without watering down the cake.
• Pumpkin pie spice: The magic mix that brings warm, cozy spices like cinnamon, nutmeg, and cloves.
• Sugar: Sweetens the pumpkin layer just right—don’t skip it!
• Eggs: Bind the pumpkin filling for that custardy texture inside.
• Yellow cake mix: Using the dry cake mix on top creates that golden, cakey crust that contrasts perfectly.
• Pecans: Toasted or raw works, but chopped pecans add a delightful crunch.
• Butter: Melted and drizzled on top so it bakes into the cake mix, making the crust buttery and delicious.
• Optional toppings (cool whip, vanilla ice cream, caramel syrup): These elevate the warm cake into a decadent treat.

Variations

One of the things I love most about this Easy Pumpkin Dump Cake Recipe is how easy it is to tweak. Whether you want to make it a bit healthier or get creative for different occasions, there’s plenty of room to make it your own.

• Nut-Free Version: I’ve swapped pecans for toasted coconut flakes when serving guests with nut allergies, and it still delivers amazing texture.
• Spice it Up: Feel free to add a pinch of ground ginger or extra cinnamon for a bolder spice kick—something I do when I want more warmth.
• Gluten-Free Hack: Use a gluten-free yellow cake mix to keep it safe for those avoiding gluten without compromising the crust’s crispiness.
• Maple Twist: Adding a tablespoon of maple syrup to the pumpkin layer enhances the autumn flavors wonderfully.

How to Make Easy Pumpkin Dump Cake Recipe

Step 1: Get Prepped and Ready

Start by preheating your oven to 350°F and greasing a 9×13 inch baking dish with cooking spray. I like using a glass or ceramic casserole dish because it heats evenly, which really helps that top crust bake up just right without burning.

Step 2: Mix the Pumpkin Layer

In a big bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until combined. This is where the magic of the pumpkin filling happens, so make sure everything is well mixed. I usually do this with a whisk rather than a mixer—less mess and it gets the job done perfectly.

Step 3: Assemble the Layers

Pour that pumpkin mixture into your prepared pan and smooth it out with a spatula. Next, sprinkle chopped pecans evenly over the pumpkin layer. Then sprinkle the dry yellow cake mix right on top—don’t stir! Finally, pour the melted butter evenly over the top. The butter soaks into the cake mix, creating that irresistible golden crust. Resist the urge to mix the layers or you’ll lose the classic dump cake texture.

Step 4: Bake to Perfection

Bake for about 55 to 60 minutes, until the top is just turning golden brown. I always start checking around 55 minutes because ovens vary and you want to catch it before the crust gets too dark. When done, the pumpkin layer underneath should be set but still moist. Let the cake cool for about 5 to 10 minutes to make serving easier and to let the flavors settle.

How to Serve Easy Pumpkin Dump Cake Recipe

Garnishes

I love topping my pumpkin dump cake with a generous dollop of cool whip or a scoop of creamy vanilla ice cream because it balances the warm spices perfectly. A drizzle of caramel syrup is my little indulgence that adds a gorgeous sticky sweetness—I highly recommend it if you want to impress your guests.

Side Dishes

This pumpkin dessert pairs beautifully with a fresh cup of spiced tea or coffee. For a Thanksgiving spread, I like to serve it alongside light whipped cream and candied nuts to round out the flavors without overpowering the pumpkin.

Creative Ways to Present

For a festive touch, I’ve served this dump cake in mini ramekins for easier individual portions at dinner parties. Sometimes, I add a sprinkle of cinnamon sugar on top before baking for extra sparkle. It’s fun and looks adorable on any holiday table!

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap or foil and store it in the fridge for up to 4 days. It tastes just as delicious reheated, and I find keeping the pecans crunchy if I don’t let it sit too long.

Freezing

Freezing works well if you portion the cake into airtight containers or freezer bags. When I thaw mine overnight in the fridge, the texture remains surprisingly moist and flavorful, almost like fresh-baked.

Reheating

Reheat leftovers gently in the microwave for about 30 seconds or in a low oven (300°F) covered loosely with foil to keep the crust from drying out. Serve with fresh ice cream or whipped topping to revive that fresh-baked feel.

FAQs

Final Thoughts

This Easy Pumpkin Dump Cake Recipe is truly one of my favorite ways to embrace pumpkin season without any fuss. It’s reliable, delicious, and lets you impress your family and friends with minimal effort. If you’re craving a homemade dessert that feels cozy and indulgent but doesn’t eat up your time, grab those simple ingredients and give this recipe a try—I promise you’ll want to make it again and again.

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