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.

Ingredients

Scale

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

Instructions

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.
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.
Layer Pumpkin Mixture: Pour and spread the pumpkin mixture evenly into the prepared baking dish, creating a smooth base layer.
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.
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.
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.
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