Easy & Delicious Pumpkin Dump Cake Recipe: Your Go-To Fall Dessert
This Pumpkin Dump Cake is the ultimate cozy fall dessert, featuring a rich, creamy pumpkin filling, a moist spice cake topping, and finished with luscious caramel or fluffy whipped cream. It’s incredibly easy to make, requires minimal fuss, and delivers an abundance of warm, inviting seasonal flavors perfect for any occasion.
As autumn leaves begin to fall and the air gets crisp, there’s nothing quite like the comforting aroma of pumpkin spice baking in the kitchen. This Pumpkin Dump Cake recipe embodies everything wonderful about fall desserts – it’s rich, incredibly cozy, and bursting with that irresistible warm pumpkin spice flavor. What makes it truly special, however, is its sheer simplicity. With just a few basic ingredients and virtually no mixing required, it’s the perfect solution when you crave something homemade and delicious without the usual baking hassle.
The magic of a dump cake lies in its layered preparation, which effortlessly creates distinct textures and flavors during baking. The bottom layer forms a creamy, custard-like pumpkin base, reminiscent of a classic pumpkin pie, while the dry cake mix and pudding sprinkled on top transform into a buttery, crumbly, and wonderfully moist cake layer. For an added touch of indulgence and a delightful textural contrast, consider adding a sprinkle of chopped pecans before baking. Finish it off with a generous dollop of whipped cream and a drizzle of warm caramel sauce, and you have an over-the-top, amazing fall treat that will impress everyone.
Why You’ll Love This Pumpkin Dump Cake Recipe
- Effortless Preparation: True to its name, this is one of the easiest cakes you’ll ever make. No stand mixer, no elaborate steps – just dump and bake! It’s perfect for beginner bakers or busy weeknights.
- Irresistible Fall Flavors: The combination of pumpkin puree and spice cake mix creates a symphony of classic autumn tastes. Think cinnamon, nutmeg, ginger, and cloves, all wrapped in a sweet, comforting package.
- Unique Texture Combination: You get the best of both worlds: a rich, custard-like pumpkin pie filling on the bottom, topped with a tender, buttery, and slightly crumbly cake layer. It’s a textural delight!
- Perfect for Any Occasion: Whether it’s a casual family dinner, a potluck, Thanksgiving, or a holiday gathering, this dump cake is a crowd-pleaser that fits right in.
- Versatile & Customizable: Easily adapt the flavors with different cake mixes or pudding mixes. Add nuts for crunch, or switch up your toppings.
- Feeds a Crowd: This recipe typically makes a generous 13×9 inch cake, providing ample servings for larger groups or plenty of leftovers to enjoy.
Essential Ingredients for Your Pumpkin Dump Cake
Before you start, make sure you have these simple ingredients on hand. For the full, precise measurements and a printable recipe card, please scroll to the bottom of this post!
- Spice Cake Mix: This is my absolute favorite choice for its built-in blend of warm spices like ginger, cinnamon, nutmeg, and cloves, which perfectly complement the pumpkin. If you can’t find spice cake mix, a traditional yellow cake mix works wonderfully. You can enhance a yellow cake mix by adding about 2 teaspoons of pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves to it.
- Instant Vanilla Pudding Mix: The instant pudding mix is key to the cake’s incredible moisture and helps create that desirable gooey, rich texture. Make sure it’s *instant* pudding, not cook-and-serve. Vanilla is a classic choice, but you could experiment with butterscotch or cheesecake pudding for a twist.
- Pumpkin Puree: This is the heart of your pumpkin layer! It’s crucial to use plain pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already contains sugar and spices, which would throw off the balance of this recipe. Look for cans labeled “100% Pure Pumpkin.”
- Milk: Any type of milk (whole, 2%, or even a non-dairy alternative like almond or oat milk) will work to create a smooth, creamy pumpkin base. The fat content in whole milk can add a bit more richness.
- Eggs: Large eggs help bind the pumpkin mixture together, providing structure and contributing to its custard-like texture when baked.
- Butter: Melted butter is poured over the dry cake and pudding mix, giving the topping its signature rich, crumbly texture. Don’t skimp on the butter; it’s essential for a moist and flavorful cake layer.
How To Make The Perfect Pumpkin Dump Cake: Step-by-Step
Making this pumpkin dump cake is incredibly straightforward. Just follow these easy steps for a delicious fall treat!
- Preheat Oven & Prepare Pan: Begin by preheating your oven to 350°F (175°C). Lightly spray a 13×9 inch baking dish with non-stick cooking spray. This will prevent the cake from sticking and make serving a breeze.
- Prepare the Pumpkin Layer: In a large mixing bowl, combine the pumpkin puree, milk, and eggs. Whisk them together until the mixture is completely smooth and well combined. This ensures a uniform and creamy pumpkin base. Once mixed, pour this smooth pumpkin mixture evenly into your prepared baking dish.
- Add Dry Mixes: Next, take your box of spice cake mix and evenly sprinkle the dry powder over the top of the pumpkin mixture in the baking dish. Try to cover the entire surface as much as possible. Immediately follow this by sprinkling the instant vanilla pudding mix evenly over the cake mix layer. Distribute both dry mixes thoroughly for the best results.
- Drizzle with Butter: Melt the butter completely, then carefully drizzle it over the entire surface of the dry cake and pudding mixes. It’s important to spread the butter as evenly as possible. If there are any dry spots not covered by butter, gently press them down with your fingers to ensure they absorb some of the moisture during baking. This creates that desirable crumbly, buttery topping.
- Bake to Perfection: Place the assembled Pumpkin Dump Cake into your preheated oven and bake for approximately 45-50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the cake layer (avoiding the pumpkin layer) comes out clean or with moist crumbs.
- Cool Completely: Once baked, remove the cake from the oven and allow it to cool completely on a wire rack before serving. This allows the layers to set properly and the flavors to meld beautifully. While tempting to dig in immediately, patience will be rewarded with a perfectly set dessert.
Serve your cooled Pumpkin Dump Cake topped generously with freshly whipped cream and a luscious drizzle of warm melted caramel sauce for an truly indulgent, over-the-top fall treat that everyone will adore!
Pro Tips for the Best Pumpkin Dump Cake
- Experiment with Flavors: While spice cake and vanilla pudding are classic, feel free to get creative! Try yellow cake mix with butterscotch pudding, or even a chocolate cake mix for a “pumpkin chocolate” twist. Just ensure your pudding is instant.
- Achieve Consistent Layers: The key to a great dump cake is even distribution. When sprinkling on the cake mix and pudding, try to spread them as consistently as possible. For the butter, aim for even drizzling across the entire dry surface. This ensures every bite is moist and flavorful, without dry patches.
- Add a Delightful Crunch: For extra texture and nutty flavor, sprinkle about 1/2 to 1 cup of chopped pecans, walnuts, or even candied nuts over the top of the butter layer before baking. The nuts will toast nicely and add a wonderful contrast to the soft cake.
- Baking Ahead & Gifting: This dump cake is excellent for making ahead. If you’re planning to gift it or bring it to a potluck, consider baking it in a disposable aluminum pan. This makes transportation and cleanup incredibly easy. Let it cool completely before covering and refrigerating.
- Know When It’s Done: The edges should be golden brown, and the center should be mostly set. A slight jiggle in the very center is okay as it will firm up as it cools, but it shouldn’t be liquid.
- Serving Temperature: While delicious cooled, many prefer this dump cake served slightly warm, especially when topped with cold whipped cream and warm caramel. You can gently reheat individual slices in the microwave for 15-30 seconds.
Serving Suggestions for Your Pumpkin Dump Cake
While this Pumpkin Dump Cake is fantastic on its own, here are some ideas to elevate your dessert experience:
- Classic Toppings: A generous dollop of homemade whipped cream or a store-bought version and a drizzle of warm caramel sauce are traditional and always a hit.
- Ice Cream: A scoop of vanilla bean ice cream (or even cinnamon or pecan praline ice cream) melting over a warm slice of dump cake is pure bliss.
- Cream Cheese Glaze: For a different kind of creamy topping, whip up a quick cream cheese glaze (cream cheese, powdered sugar, milk, and a touch of vanilla) and drizzle it over the cooled cake.
- Powdered Sugar & Spice: A simple dusting of powdered sugar or a sprinkle of extra cinnamon or pumpkin pie spice can add an elegant touch.
- Candied Pecans: If you didn’t add nuts before baking, sprinkle some candied pecans or walnuts on top for extra crunch and sweetness.
Storage and Make-Ahead Tips
This Pumpkin Dump Cake is incredibly moist due to the pumpkin puree and pudding, which means it’s best enjoyed within a few days to maintain its optimal texture. While it doesn’t strictly *require* refrigeration, many people prefer it chilled, especially if it’s not served warm directly from the oven. The cake’s texture will naturally become softer over time due to its high moisture content.
- Room Temperature: If stored in an airtight container at room temperature, the cake will remain fresh for about 2-3 days. This is generally suitable if you plan to finish it quickly.
- Refrigeration: To extend its shelf life, store the dump cake in an airtight container in the refrigerator. It will last for approximately 4-5 days. Chilling also helps firm up the pumpkin layer slightly, which some prefer.
- Freezing: This dump cake freezes surprisingly well! Once completely cooled, wrap the entire cake (or individual slices) tightly in plastic wrap, then aluminum foil. Store in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator before serving. You can reheat individual slices gently in the microwave.
Frequently Asked Questions (FAQs)
- Can I use pumpkin pie filling instead of pumpkin puree? No, it’s very important to use plain pumpkin puree. Pumpkin pie filling already has added sugars and spices, which will make your cake too sweet and alter the flavor profile significantly.
- What if I can’t find spice cake mix? No problem! You can use a yellow cake mix and stir in 2 teaspoons of pumpkin pie spice or a combination of cinnamon, nutmeg, and ginger into the dry mix before sprinkling it over the pumpkin layer.
- Do I mix the cake mix with anything? No, that’s the beauty of a dump cake! The dry cake mix is sprinkled directly over the wet pumpkin layer. The melted butter poured on top allows it to absorb moisture and create the cake layer during baking.
- How do I know when the dump cake is fully baked? The top should be golden brown and appear set. A toothpick inserted into the cake portion (not deep into the pumpkin layer) should come out clean or with moist crumbs. The pumpkin layer itself will firm up further as it cools.
- Can I add other spices? Absolutely! If you want a bolder spice flavor, you can gently mix an extra 1/2 teaspoon of cinnamon or a pinch of ground cloves into the pumpkin mixture before pouring it into the pan.
Want More Delicious Pumpkin Dessert Recipes?
If you’re a pumpkin enthusiast like us, you’ll love exploring these other delightful pumpkin-themed treats:
- Classic Pumpkin Bars with Cream Cheese Frosting
- Traditional Homemade Pumpkin Pie
- Warm and Spiced Pumpkin Crisp
- Chewy Pumpkin Chocolate Chip Cookies
- Soft Pumpkin Sugar Cookies
If you and your family fall in love with this Easy Pumpkin Dump Cake as much as we do, please spread the joy by sharing this recipe with your friends and loved ones! Don’t forget to Pin it to your favorite dessert board on Pinterest so you can easily find it and make it again for your next cozy fall gathering. Your feedback is always appreciated!
Pumpkin Dump Cake
Erin Sellin
5 minutes
50 minutes
55 minutes
20
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Ingredients
- 15.25 oz spice cake mix
- 3.4 oz package instant vanilla pudding mix
- 15 oz pumpkin puree
- 1 1/2 cups milk
- 3 large eggs
- 3/4 cup butter, melted
Instructions
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Preheat oven to 350º F.
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In a large bowl mix together pumpkin, milk, and eggs until smooth. Pour into a 13×9 inch pan, sprayed with non-stick spray.15 oz pumpkin puree, 1 1/2 cups milk, 3 large eggs
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Sprinkle cake mix evenly over the top. Repeat with the pudding mix.15.25 oz spice cake mix, 3.4 oz package instant vanilla pudding mix
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Drizzle melted butter over the cake mix. Gently press down any areas not covered in butter.3/4 cup butter
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Bake for 45-50 minutes.
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Remove from the oven and let cool.
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Drizzle with caramel and top with whipped cream to serve.
Notes
Add chopped pecans on top before baking for a crunchy and delicious texture
Nutrition
Calories: 202kcal |
Carbohydrates: 28g |
Protein: 3g |
Fat: 9g |
Saturated Fat: 5g |
Polyunsaturated Fat: 3g |
Cholesterol: 48mg |
Sodium: 338mg |
Fiber: 1g |
Sugar: 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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