Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is a simple and delicious fall dessert that combines the warm flavors of pumpkin and spices with a sweet, crumbly topping. It’s easy to prepare and perfect for cozy gatherings or holiday celebrations.

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). Grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, mix together the 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 nuts on top and drizzle with the melted butter.
6. Step 6: Bake for 45 to 50 minutes, or until the top is golden brown and the cake is bubbly around the edges.
7. Step 7: Let the cake cool slightly before serving. For an extra treat, serve with whipped cream or vanilla ice cream.

Tips & Variations

• For a richer flavor, try using browned butter instead of melted butter.
• Swap out the nuts for chocolate chips or leave them out if you prefer a nut-free version.
• Add a pinch of ground cloves or ginger to enhance the pumpkin spice profile.
• If you like a crunchier topping, increase the nuts to 1 1/2 cups or add some shredded coconut.

Storage

Store leftover pumpkin dump cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual servings gently in the microwave or enjoy cold. This cake also freezes well—wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin first to achieve a smooth consistency similar to canned pumpkin puree.

Is it necessary to use yellow cake mix, or can I make it from scratch?

You can make the topping from scratch using your favorite cake mix recipe, but using a boxed mix keeps the recipe quick and simple without sacrificing taste.

Pumpkin Dump Cake Recipe

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★★★★★

4.7 from 137 reviews

• Author: Andria
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This Pumpkin Dump Cake is a simple, comforting dessert that layers spiced pumpkin puree with yellow cake mix and pecans for a delightful fall treat. It requires minimal prep and delivers a moist, flavorful cake with a crunchy, buttery topping that’s perfect for cozy gatherings or an easy holiday dessert.

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Ingredients

Scale 1x2x3x

Pumpkin Mixture

• 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

Dry Topping

• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts
• 1/2 cup unsalted butter, melted

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy cleanup.
2. Mix Pumpkin Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth and well blended.
3. Layer Pumpkin Mixture: Pour and spread the pumpkin mixture evenly into the prepared baking dish, creating a smooth base layer.
4. Sprinkle Cake Mix: Evenly sprinkle the entire box of yellow cake mix over the pumpkin layer without stirring it in. This dry topping will create a unique, crumbly texture.
5. Add Nuts and Butter: Scatter the chopped pecans or walnuts evenly on top of the cake mix layer, then drizzle the melted unsalted butter across the entire surface to add richness and help the topping crisp up.
6. Bake the Cake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pumpkin layer beneath is bubbly and cooked through.
7. Cool and Serve: Allow the cake to cool slightly before serving. For an extra special touch, serve with whipped cream or a scoop of ice cream if desired.

Notes

• You can substitute walnuts for pecans or omit nuts entirely if preferred.
• Ensure not to mix the cake mix into the pumpkin; sprinkling it on top is key to the recipe’s texture.
• This cake can be stored covered in the refrigerator for up to 4 days and reheated before serving.
• For a dairy-free version, substitute the butter with melted coconut oil or a vegan butter alternative.
• Choose pure pumpkin puree, not pumpkin pie filling, for best results.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Dump Cake, easy pumpkin dessert, fall dessert, pumpkin cake, no-mix cake, spicy pumpkin cake, holiday dessert