Irresistible Pumpkin Dump Cake Recipe for Fall Bliss

Pumpkin Dump Cake is a delightful treat that wraps you in the warm embrace of fall. Imagine a slice, golden and fragrant, with a crispy top that gives way to a moist, spiced pumpkin filling. The aroma wafts through your kitchen like a cozy hug on a chilly day, promising comfort and joy.

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Now, picture this: It’s Thanksgiving, and the chaos of relatives bustling about fills the air. Amidst the mayhem, you unveil your Pumpkin Dump Cake, and suddenly everyone falls silent, eyes wide with anticipation. Trust me; it’s a moment worth capturing.

Sharing this recipe always brings back memories of my aunt’s legendary Thanksgiving dinners when we would devour this cake before even thinking of turkey.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin for the best results; avoid pumpkin pie filling for this recipe.

• Yellow Cake Mix: A classic choice for a soft and fluffy texture that complements the pumpkin perfectly.

• Eggs: Use large eggs to bind everything together nicely; they help create the perfect consistency.

• Ground Cinnamon: Freshly ground is best for maximum flavor; it adds warmth to your cake.

• Brown Sugar: Provides a rich sweetness and depth; use light or dark brown sugar based on your preference.

• Butter: Melted butter ensures a moist texture while adding richness to every bite.

• Chopped Nuts (optional): Walnuts or pecans add crunch and contrast; be sure they are toasted for extra flavor.

• Whipped Cream or Ice Cream (for serving): A dollop enhances the experience, making each bite even more indulgent.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Make sure it’s nice and hot before you pop in your cake.

Prepare Your Baking Dish: Grease a 9×13 inch baking dish with nonstick spray or butter. This helps achieve that perfect golden crust without any sticking mishaps.

Mix the Pumpkin Filling: In a large bowl, combine canned pumpkin puree, sugar, eggs, cinnamon, and a pinch of salt. Whisk until smooth and creamy—your kitchen will smell amazing!

Add Cake Mix on Top: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Don’t stir; we want those lovely layers to shine through.

Pour Melted Butter Over Cake Mix: Drizzle melted butter over the dry cake mix layer. This helps form that deliciously crispy top as it bakes—get ready for some serious texture magic!

Bake Until Golden Brown: Place your masterpiece in the oven and bake for about 45-50 minutes until golden brown on top. You’ll know it’s done when it’s puffed up and springs back when gently pressed.

Now sit back and let those heavenly scents take over your home while you prepare for compliments! Enjoy every delectable bite of this Pumpkin Dump Cake alongside whipped cream or ice cream as you bask in its glory.

So there you have it—a simple yet extraordinary dessert that captures all those warm fall vibes in every slice!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix pumpkin puree, eggs, and spices first. Then layer with cake mix and butter for a deliciously easy treat.

Add Your Touch

Feel free to swap pumpkin puree for sweet potato or add chocolate chips for a sweet twist. Whipped cream on top adds a luscious finish.

Storing & Reheating

Store in an airtight container in the fridge for up to five days. Reheat individual portions in the microwave for about 30 seconds before serving.

The first time I made this Pumpkin Dump Cake was during a family gathering, and everyone couldn’t stop raving about it! It’s become my go-to dessert for any occasion.

FAQ

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works perfectly and saves time without sacrificing flavor.

How do I know when my Pumpkin Dump Cake is done?

Check if the edges are set and the center is just slightly jiggly; it will firm up as it cools.

Can I freeze Pumpkin Dump Cake?

Absolutely! Wrap slices tightly and store in an airtight container for up to three months.

Print

Pumpkin Dump Cake

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• Author: homerecipeseasy
• Total Time: 1 hour
• Yield: Serves 8

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Description

Indulge in the comforting flavors of fall with this easy-to-make Pumpkin Dump Cake. With its golden, crispy top and luscious pumpkin filling, it’s the perfect dessert for Thanksgiving gatherings or cozy family dinners. Simply layer your ingredients, bake, and enjoy the delightful aroma that fills your kitchen. This recipe is a nostalgic nod to cherished family traditions and promises to impress everyone at your table.

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Ingredients

Scale 1x2x3x

• 1 (15 oz) can 100% pure pumpkin puree
• 1 (15.25 oz) box yellow cake mix
• 3 large eggs
• 2 tsp ground cinnamon
• 1 cup brown sugar (light or dark)
• ½ cup unsalted butter (melted)
• ½ cup chopped walnuts or pecans (optional)
• Whipped cream or ice cream (for serving)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with nonstick spray or butter.
3. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, and a pinch of salt until smooth.
4. Evenly sprinkle the dry cake mix over the pumpkin mixture without stirring.
5. Drizzle melted butter over the cake mix layer.
6. Bake for 45-50 minutes until golden brown and puffed up. Check doneness by pressing gently; it should spring back.

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

Nutrition

• Serving Size: 1 piece (approx. 120g)
• Calories: 290
• Sugar: 20g
• Sodium: 230mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 70mg

Keywords: For added crunch, incorporate toasted nuts into the pumpkin filling. Swap canned pumpkin for sweet potato puree or add chocolate chips for a twist. Let cool slightly before serving for improved texture.