When the leaves begin to change and the air turns crisp, there’s a comforting call to the kitchen—a call best answered with a warm slice of Easy Pumpkin Dump Cake. You know, the kind of dessert that wraps you in the cozy embrace of autumn flavors while requiring minimal effort? This cake combines the heartiness of pumpkin with the sweet nostalgia of fall, all baked together in a delightful treat that’s sure to impress any crowd.
As I lifted the warm cake from the oven, the aroma of cinnamon and nutmeg perfumed my home, drawing family and friends alike with eager anticipation. It’s that perfect combination of spongy and slightly crispy on top, reminiscent of your favorite pumpkin pie but so much simpler to prepare. Whether you’re gathering for a festive celebration or just enjoying a cozy night in, this crowd-pleaser is adaptable enough for any occasion—think about vegan variations or sweet additions like chocolate chips. Join me in crafting this delicious dessert that captures the essence of fall in every bite!
Why is Pumpkin Dump Cake a Must-Try?
Simplicity at its finest: This Pumpkin Dump Cake comes together with just a few ingredients, making it ideal for busy days or unexpected guests.
Deliciously adaptable: You can easily transform this dessert with options like chocolate chips or make it vegan for a crowd.
Crowd-pleaser: Its delightful flavors and comforting texture will impress family and friends alike—everyone will be asking for seconds!
Warm and cozy: The aroma of pumpkin and spices wafting from your kitchen is enough to create a welcoming atmosphere that gathers loved ones.
Perfect for gatherings: Whether it’s Thanksgiving or a casual get-together, this dessert is sure to be a hit. Don’t forget to serve it warm with whipped cream or a scoop of ice cream for that extra warmth!
Pumpkin Dump Cake Ingredients
• Get ready to whip up this delightful treat!
For the Base
- Canned Pumpkin – Provides the signature flavor; opt for pumpkin pie filling for an extra spiced kick.
- Evaporated Milk – Adds a creamy texture and moisture to the mix.
- Eggs – Essential for structure; you can replace them with flax eggs for a vegan twist.
- White Sugar – Brings sweetness and balances the flavors.
- Brown Sugar – Enhances depth with its rich moisture.
- Pumpkin Pie Spice – The perfect blend of spices that captures the essence of fall.
For the Topping
- Cake Mix – Forms the cake layer; choose yellow or spice cake mix for added flavor.
- Melted Butter – Provides richness to the topping—make sure it’s at room temperature for even melting.
Optional Add-ins
- Chopped Pecans – Add a wonderful nutty flavor and delightful crunch.
This Pumpkin Dump Cake is not only easy to make but also adaptable, making it the perfect dessert for any gathering.
How to Make Pumpkin Dump Cake
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Preheat your oven to 350°F (175°C). This will get the oven nice and ready for our delicious cake!
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Mix together canned pumpkin, evaporated milk, white sugar, brown sugar, eggs, and pumpkin pie spice in a large bowl until smooth. This mixture should have a lovely, creamy consistency.
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Pour the pumpkin mixture into a greased 9×13-inch baking dish. Spread it evenly to ensure every bite is wonderfully flavorful.
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Sprinkle the dry cake mix evenly over the pumpkin layer without stirring. This creates a perfect topping that will bake beautifully.
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Drizzle with melted butter, ensuring you cover the cake mix well. This will create that irresistible crispy crust everyone loves.
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Bake for 50-60 minutes until the top is golden and the center is set. Your kitchen will start to smell divine as it bakes!
Optional: Serve warm with a scoop of vanilla ice cream for a delightful contrast.
Exact quantities are listed in the recipe card below.
What to Serve with Easy Pumpkin Dump Cake?
Warm up your gatherings with an enticing array of sides that elevate your dessert experience!
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Whipped Cream: A classic topping that adds lightness and creaminess, beautifully complementing the spiced pumpkin layers.
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Vanilla Ice Cream: The creamy, cool sweetness of vanilla ice cream balances the warm, spiced flavors of the cake, creating a heavenly dessert duo.
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Caramel Sauce: Drizzling warm caramel on top adds a rich, sweet contrast, enhancing every bite with its luxurious flavor.
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Pecans: Whether sprinkled on top or toasted as a side, their nutty crunch pairs perfectly with the soft texture of the cake.
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Apple Cider: This spiced drink echoes the flavors of fall, making it a cozy beverage choice that enhances the festive atmosphere.
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Coffee or Chai Tea: The warmth and depth of these beverages create a lovely harmony with the cake’s flavors, perfect for afternoon gatherings.
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Cheese Platter: A mix of sharp and creamy cheeses alongside crackers offers a savory counterpoint to the cake’s sweetness, adding a gourmet touch.
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Pumpkin Spice Latte: Why not continue the seasonal theme? This beloved drink echoes the pumpkin flavors delightfully, setting a warm and inviting mood.
Pumpkin Dump Cake Variations
Feel free to let your creativity shine by customizing this recipe in delightful ways!
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Vegan Option: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water); ensure cake mix is dairy-free.
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Choco-Lover’s Twist: Add 1 cup of chocolate chips to the pumpkin mixture for a delightful, sweet surprise in every bite. This creates an irresistible blend of flavors that will tantalize your taste buds.
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Fruity Fusion: Swap out pumpkin for equal parts mashed peaches or nectarines to give a fresh fruity layer while keeping the cake moist.
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Coconut Crunch: Fold in 1 cup of shredded coconut into the pumpkin mixture for added texture and a hint of tropical sweetness to your fall dessert.
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Maple Sweetener: Drizzle maple syrup over the cake instead of using white and brown sugar for a deeper, richer flavor that enhances the autumn vibe of the recipe.
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Spicy Kick: Add a pinch of cayenne or a dash of ground ginger to the pumpkin mixture to bring out an unexpected warmth that works beautifully with the sweetness.
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Nutty Boost: Sprinkle chopped nuts (like pecans or walnuts) on top before baking for an extra crunchy layer that adds depth and flavor to each slice.
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Gluten-Free Delight: Use a gluten-free cake mix to make this dish suitable for everyone at your gathering. Enjoy all the flavors without the gluten!
How to Store and Freeze Pumpkin Dump Cake
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Room Temperature: Store leftover Pumpkin Dump Cake at room temperature in an airtight container for up to 3 days. This keeps the cake fresh while making it easy to grab a piece anytime.
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Fridge: If you prefer a cooler treat, refrigerate for about 4 days. Make sure it’s in an airtight container to maintain its moist texture and flavor.
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Freezer: For longer storage, cool the cake completely, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge before serving to enjoy its delightful taste again.
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Reheating: To enjoy your Pumpkin Dump Cake warm, simply pop a slice in the microwave for about 20-30 seconds or reheat in the oven at 350°F (175°C) for 10-15 minutes.
Make Ahead Options
These Easy Pumpkin Dump Cakes are perfect for busy weeknights or holiday gatherings! You can prep the pumpkin mixture (canned pumpkin, evaporated milk, sugars, eggs, and spices) up to 24 hours in advance. Just refrigerate it in an airtight container. The dry cake mix can also be measured and stored separately until you are ready to bake. When it’s time to serve, simply pour the refrigerated pumpkin mixture into a greased baking dish, sprinkle the cake mix on top, drizzle with melted butter, and bake as instructed. This way, you’ll have a delicious dessert with minimal effort, serving a warm slice at any gathering feels just like magic!
Expert Tips for Pumpkin Dump Cake
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Grease the Pan: Always grease your baking dish well to prevent the delicious Pumpkin Dump Cake from sticking. A non-stick spray is ideal!
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Layer Ingredients Carefully: Avoid overmixing by layering the ingredients instead of blending them together. This helps achieve that perfect texture.
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Room Temperature Butter: Use room temperature melted butter for even distribution over the cake mix, ensuring a crispy topping that everyone will love.
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Adjust to Moisture Preference: If you find your cake is slightly dry after baking, a simple syrup drizzle can enhance moisture and sweetness.
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Vegan Friendly: For a vegan option, replace eggs with flax eggs to keep the integrity of your Pumpkin Dump Cake while accommodating different diets.
Easy Pumpkin Dump Cake Recipe FAQs
What kind of pumpkin should I use?
Absolutely! For this Pumpkin Dump Cake, canned pumpkin is the best choice, as it blends easily into the mixture. If you want a more spiced flavor, consider using pumpkin pie filling, which already has added spices.
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How should I store leftover Pumpkin Dump Cake?
To keep your leftovers fresh, store the Pumpkin Dump Cake at room temperature in an airtight container for up to 3 days. If you’d like to extend its life, move it to the fridge where it will last about 4 days, ensuring it stays moist and delicious.
Can I freeze Pumpkin Dump Cake?
Yes, you can freeze your Pumpkin Dump Cake! Allow it to cool completely after baking. Then, wrap it tightly with plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight before serving.
What should I do if my Pumpkin Dump Cake turns out too dry?
If you find your cake isn’t as moist as you’d like, don’t worry! You can drizzle a simple syrup over the top. To make the syrup, combine equal parts sugar and water in a saucepan, heat until dissolved, and then drizzle it over the cooled cake to add sweetness and moisture.
Is this recipe suitable for those with dietary restrictions?
Very! For a vegan version of Pumpkin Dump Cake, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Additionally, check your cake mix to ensure it is dairy-free. This way, everyone can enjoy this delicious dessert!
Irresistibly Easy Pumpkin Dump Cake for Fall Gatherings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Mix together canned pumpkin, evaporated milk, white sugar, brown sugar, eggs, and pumpkin pie spice in a large bowl until smooth.
- Pour the pumpkin mixture into a greased 9x13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer without stirring.
- Drizzle with melted butter, covering the cake mix well.
- Bake for 50-60 minutes until the top is golden and the center is set.
