Pumpkin Dump Cake Recipe

Introduction

This Pumpkin Dump Cake is a simple, comforting dessert that combines the warm flavors of pumpkin and spices with a sweet, crunchy topping. It’s perfect for fall gatherings or any time you want an easy, delicious treat without fuss.

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 pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla 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, then drizzle with the melted butter.
6. Step 6: Bake for 45-50 minutes or until the top is golden brown and the mixture is bubbly.
7. Step 7: Let the cake cool slightly before serving. Enjoy with whipped cream or ice cream if desired.

Tips & Variations

• For extra crunch, toast the nuts lightly before adding them on top.
• Swap out the yellow cake mix for spice cake mix to intensify the fall flavors.
• Use either pecans or walnuts based on your preference or what you have on hand.
• If you like a richer topping, add a sprinkle of brown sugar over the nuts before drizzling the butter.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for 20-30 seconds or until heated through. This dessert also freezes well—wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin until smooth. One 15-ounce can is typically about 1 3/4 cups of pumpkin puree.

Do I need to stir the cake mix into the pumpkin layer?

No, do not stir. Sprinkling the cake mix on top as a dry layer creates the signature crumbly topping when baked.

Pumpkin Dump Cake Recipe

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★★★★★

4.7 from 91 reviews

• Author: Sarah
• Total Time: 55-60 minutes
• Yield: 12 servings 1x

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Description

This easy Pumpkin Dump Cake is a deliciously moist and spiced fall dessert made by layering pumpkin puree, spices, cake mix, nuts, and melted butter in one pan. It requires minimal effort and yields a cozy, flavorful treat perfect for autumn gatherings or holiday celebrations.

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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 Toppings

• 1 (15.25 oz) box yellow cake mix
• 1 cup chopped pecans or walnuts

Butter

• 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.
2. Mix pumpkin batter: In a large bowl, whisk together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract until the mixture is smooth and fully combined.
3. Layer pumpkin mixture: Evenly spread the pumpkin batter into the bottom of the prepared baking dish, creating a uniform layer.
4. Add dry cake mix: Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer without stirring to maintain the distinct layers.
5. Top with nuts and butter: Scatter the chopped pecans or walnuts evenly on top of the cake mix, then drizzle the melted unsalted butter evenly over all.
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 filling is bubbly.
7. Cool and serve: Allow the cake to cool slightly before serving. For extra indulgence, serve warm with whipped cream or vanilla ice cream.

Notes

• You can substitute walnuts with pecans or omit nuts for a nut-free version.
• Do not stir after adding the cake mix on top; keeping the layers separate gives the cake its unique texture.
• Make sure to grease the baking dish well to prevent sticking.
• This cake is best served warm but can be stored covered in the refrigerator for up to 3 days.
• For a dairy-free option, use a vegan butter substitute.

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, layered pumpkin cake, pumpkin spice cake, Thanksgiving dessert