If you’re looking for a fall dessert that’s warm, cozy, and irresistibly easy, this Pumpkin Dump Cake is the answer. Imagine all the flavors of pumpkin pie spiced, creamy, and comforting topped with a buttery, golden crumble made from cake mix and pecans. It’s the perfect balance of soft pumpkin filling and crispy, caramelized topping, all made in one dish with barely any effort.
This dessert is called a “dump cake” because you literally dump the ingredients into the baking pan no mixing bowls, no fuss, and no complicated steps. It’s a crowd-pleasing, budget-friendly recipe that’s ideal for Thanksgiving, potlucks, or cozy autumn nights at home.
Whether you serve it warm with a scoop of vanilla ice cream or chilled with whipped cream, this Pumpkin Dump Cake is a guaranteed hit for any fall gathering.
Why You’ll Love This Recipe
- Effortless to make: Just layer the ingredients and bake no mixing needed.
- Uses pantry staples: Made with everyday ingredients like pumpkin puree, cake mix, and butter.
- Tastes like pumpkin pie: Creamy, spiced filling topped with a crisp, buttery crust.
- Feeds a crowd: Bakes in a 9×13-inch pan, perfect for family gatherings and holidays.
- Budget-friendly: A low-cost dessert that looks and tastes gourmet.
- Quick prep time: Just 10 minutes to assemble and 45 minutes to bake.
Ingredient Breakdown
- Pumpkin Puree (1 can / 15 oz): The star of the show. Use pure pumpkin puree (not pumpkin pie filling) for a naturally rich flavor and smooth texture.
- Eggs (3 large): Help bind the pumpkin mixture and give it a custard-like consistency, similar to pumpkin pie.
- Granulated Sugar (1 cup): Adds sweetness and helps caramelize the top.
- Ground Cinnamon (2 tsp): Brings that classic warm spice essential for any fall dessert.
- Ground Nutmeg (½ tsp): Adds depth and enhances the pumpkin’s natural sweetness.
- Vanilla Extract (1 tsp): Elevates the flavor and gives a subtle hint of warmth.
- Yellow Cake Mix (1 box / 15.25 oz): The “dump” part of the recipe creates a golden, crumbly crust that contrasts perfectly with the soft pumpkin filling.
- Chopped Pecans or Walnuts (1 cup): Add a delightful crunch and nutty flavor to balance the sweetness.
- Unsalted Butter (½ cup, melted): Drizzled over the top, it melts through the cake mix, creating that irresistible golden-brown crust.
Pro Tips for the Perfect Pumpkin Dump Cake
- Use cold butter for extra crispiness: For a crumblier topping, grate chilled butter instead of melting it before adding.
- Don’t stir the layers: The magic happens when the cake mix stays on top. Mixing it in will change the texture.
- Check for doneness: The edges should be golden brown, and the center should be slightly firm to the touch.
- Let it cool slightly before serving: This allows the pumpkin layer to set and makes slicing easier.
- Add a pinch of salt to the nuts: It enhances the flavor and balances the sweetness beautifully.
Ingredient Substitutions or Variations
- Coconut Twist: Add ½ cup shredded coconut to the topping for a tropical touch.
- Apple-Pumpkin Dump Cake: Mix in 1 cup of diced apples with the pumpkin layer for extra texture.
- Chocolate Pumpkin Version: Use chocolate cake mix instead of yellow cake mix for a rich, mocha-inspired twist.
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into the pumpkin layer before baking.
- Nut-Free Option: Skip the nuts or replace them with crushed graham crackers or oats.
- Spice Blend Upgrade: Substitute pumpkin pie spice for cinnamon and nutmeg to enhance the fall flavor even more.
Serving Suggestions
- With Ice Cream: Serve warm with a scoop of vanilla or butter pecan ice cream.
- With Whipped Cream: A dollop of whipped cream and a sprinkle of cinnamon make it irresistible.
- With Coffee or Hot Chocolate: Perfect for cozy evenings or brunch gatherings.
- Holiday Dessert Table: Pair it with pecan pie, apple crisp, and other fall favorites for an impressive dessert spread.
- As a Gift: Bake it in disposable pans, wrap it with ribbon, and gift it as a homemade holiday treat.
Make Ahead + Storage Tips
- Refrigerate: Store leftovers covered in the refrigerator for up to 5 days.
- Reheat: Warm individual portions in the microwave for 20–30 seconds or reheat the whole dish in the oven at 300°F for 10 minutes.
- Freeze: Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Make Ahead: Assemble the pumpkin layer up to a day ahead, then add cake mix and butter just before baking.
Cultural or Historical Notes
The dump cake became popular in the 1960s in the United States, known for its convenience and creativity. Unlike traditional cakes, it skips the mixing step hence the name “dump.” Over time, it evolved into countless variations, with Pumpkin Dump Cake becoming a fall favorite.
It’s a modern twist on classic pumpkin pie, combining traditional holiday flavors with the ease of cake mix baking. The result? A dessert that feels nostalgic, comforting, and totally effortless a true symbol of American home baking simplicity.
Frequently Asked Questions (FAQ)
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would make the dessert overly sweet.
2. What can I use instead of yellow cake mix?
Spice cake mix, vanilla cake mix, or even butter pecan cake mix work wonderfully in this recipe.
3. Can I make this gluten-free?
Yes! Just use a gluten-free yellow cake mix and ensure your other ingredients are certified gluten-free.
4. How do I know when it’s done baking?
The top should be golden brown and slightly crisp, and the pumpkin layer should be set but still soft underneath.
5. Can I double the recipe?
Yes simply use two 9×13-inch pans or one large deep dish for feeding a crowd. Adjust baking time by about 10 minutes.
Pumpkin Dump Cake
Ingredients
Method
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Step 2: In a large bowl, whisk together pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
- Step 3: Pour and spread the pumpkin mixture evenly into the prepared baking dish.
- Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin layer—do not stir.
- Step 5: Scatter chopped nuts evenly on top, then drizzle melted butter over the entire surface.
- Step 6: Bake for 45–50 minutes or until the top is golden brown and bubbling around the edges.
- Step 7: Allow to cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream for the perfect finishing touch.
