Pumpkin Dump Cake Recipe

Pumpkin Dump Cake Recipe

This Pumpkin Dump Cake Recipe is a simple, delicious dessert that’s perfect for fall gatherings and holiday celebrations. Combining the rich flavors of pumpkin spice with a buttery cake topping, this dessert will have everyone asking for seconds. With minimal prep time and no special baking skills required, this recipe is a go to favorite for both seasoned cooks and beginners alike.

Description

The Pumpkin Dump Cake Recipe is the ultimate fall treat, bringing together the comforting taste of pumpkin pie and the crumbly, buttery goodness of a classic cake. Unlike traditional cakes, this recipe requires no mixing of batters or layers. Instead, all the ingredients are “dumped” into a baking dish and baked to perfection.

The base is made from pure pumpkin puree, combined with warm spices like cinnamon, nutmeg, and cloves. Sweetened condensed milk adds a creamy, rich texture that balances the spiced pumpkin perfectly. On top, a boxed yellow cake mix is sprinkled generously, then topped with melted butter to create a golden, crisp crust. This effortless layering process makes the Pumpkin Dump Cake Recipe perfect for busy weeknights, potlucks, or family dinners during the autumn season.

Not only is this dessert incredibly easy to prepare, but it’s also versatile. You can customize it with chopped pecans, caramel drizzle, or a dollop of whipped cream to add your personal touch. Packed with warm, nostalgic flavors, this cake is a guaranteed crowd pleaser that will fill your kitchen with the delightful aroma of fall.

Ingredients

For the Base:

1 can (15 oz) pumpkin puree
1 can (12 oz) sweetened condensed milk
3 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt

For the Topping:

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Prepare Pumpkin Base: In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. Whisk until smooth and well combined.
Layer Ingredients: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly. Sprinkle the dry yellow cake mix over the pumpkin layer, ensuring it’s evenly distributed.
Add Butter and Optional Pecans: Drizzle the melted butter evenly over the dry cake mix. If using pecans, sprinkle them on top.
Bake: Place the dish in the oven and bake for 50 minutes, or until the top is golden brown and the pumpkin layer is set.
Cool and Serve: Remove from the oven and let it cool for 15-20 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds.
Variations: Add chocolate chips, toffee bits, or shredded coconut for additional flavor.
Gluten Free Option: Use a gluten free yellow cake mix for a gluten free version.
Make Ahead: Prepare the base layer in advance, cover, and refrigerate. Add the cake mix and butter just before baking.