Pumpkin Dump Cake: Easy Fall Dessert Recipe
Introduction
This easy pumpkin dump cake is the perfect autumn dessert that combines warm spices with a buttery cake topping. It’s simple to make and yields a deliciously moist and flavorful treat that serves a crowd.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, cold and sliced thin
- Whipped cream, vanilla ice cream, or caramel sauce for topping (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and salt until the mixture is completely smooth.
- Step 3: Pour the pumpkin mixture into the greased baking dish, spreading it evenly to cover the bottom.
- Step 4: Evenly sprinkle the dry yellow cake mix over the pumpkin layer, covering the surface completely.
- Step 5: Distribute thin slices of the cold unsalted butter across the top of the cake mix, spacing them out evenly.
- Step 6: Bake in the preheated oven for 50 to 60 minutes, until the top turns golden brown and the center is set but may have a slight jiggle.
- Step 7: Remove from the oven and let the cake cool for 15 to 20 minutes to allow the layers to set before serving.
- Step 8: Serve warm, optionally topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
Tips & Variations
- Use cold butter sliced thinly to help create the signature crumbly topping as it melts in the oven.
- Add chopped pecans or walnuts on top before baking for added crunch and flavor.
- For a lighter option, substitute evaporated milk with low-fat milk, but the texture might be slightly different.
- If you prefer a spicier kick, increase cinnamon and ginger by a 1/4 teaspoon each.
Storage
Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm, or serve cold with a dollop of whipped cream. This cake does not freeze well due to its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use cooked and pureed fresh pumpkin, but be sure to cook it thoroughly and drain any excess moisture for the best results.
Is this cake gluten-free?
This recipe uses regular yellow cake mix, which contains gluten. To make it gluten-free, substitute with a gluten-free cake mix of similar weight and texture.
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Pumpkin Dump Cake: Easy Fall Dessert Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Dump Cake is a simple, comforting dessert perfect for fall and holiday gatherings. Combining smooth pumpkin filling with a sweet, spiced cake topping and buttery slices baked to golden perfection, it requires minimal prep and delivers rich, cozy flavors. Serve warm with whipped cream, vanilla ice cream, or caramel sauce for a delightful treat everyone will love.
Ingredients
Pumpkin Mixture
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Cake Topping
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, cold and sliced thin
Optional Toppings
- Whipped cream
- Vanilla ice cream
- Caramel sauce
Instructions
- Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make Pumpkin Mixture: In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, nutmeg, ginger, and salt. Whisk or stir the ingredients together until you achieve a completely smooth mixture.
- Fill Baking Dish: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out to cover the entire bottom layer uniformly.
- Add Cake Layer: Sprinkle the dry yellow cake mix evenly over the pumpkin filling, ensuring the entire surface is covered to form the cake topping.
- Distribute Butter: Arrange the thin slices of cold unsalted butter evenly on top of the cake mix. This will help create a rich, golden crust once baked.
- Bake: Place the dish in the preheated oven and bake for 50 to 60 minutes, or until the top turns golden brown and the center is mostly set but may have a slight jiggle.
- Cool: Remove the cake from the oven and allow it to cool for 15 to 20 minutes. Cooling helps the layers to set properly, making it easier to serve.
- Serve: Serve the pumpkin dump cake warm. Optionally, add a dollop of whipped cream, a scoop of vanilla ice cream, or drizzle with caramel sauce to enhance the flavor and presentation.
Notes
- For best results, use cold butter sliced thin so it melts evenly and creates a crisp topping.
- If you prefer a spicier cake, increase the cinnamon or add a pinch of cloves or allspice.
- The slight jiggle in the center after baking is normal; the cake will set as it cools.
- This cake is best served the same day but can be refrigerated and gently reheated.
- Use pure pumpkin puree, not pumpkin pie filling, for the most authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, autumn cake, holiday dessert, pumpkin cake, simple dessert
