There is something incredibly comforting about the scent of warm cinnamon and pumpkin baking in the oven. This easy pumpkin dump cake recipe captures the essence of autumn in a single pan. It creates a rich, custard-like base topped with a buttery, golden-brown crust that satisfies every craving for fall comfort food. Whether you are hosting a holiday gathering or simply need a quick treat for a chilly evening, this dessert is designed to impress with minimal effort.
Why You Will Love This Recipe
This recipe stands out because it combines convenience with the flavors of a traditional pumpkin pie and a buttery cake. Here are the reasons why this will become your new go-to dessert:
- Incredibly easy to assemble with just a few pantry staples.
- Perfect for feeding a crowd during Thanksgiving or fall potlucks.
- Features a delightful contrast between the creamy pumpkin layer and the crisp, buttery cake topping.
- Budget-friendly ingredients that you likely already have in your kitchen.
- Customizable with your favorite nuts or spices for a personal touch.
Recipe Quick Facts
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Total Time | 70 minutes |
| Servings | 12-15 |
| Difficulty | Easy |
Ingredients
To create this masterpiece, you will need a few simple, high-quality ingredients that work together to create the perfect texture and flavor profile.
- 30 ounces pumpkin puree: This is the star of the show. Be sure to use pure pumpkin, not pumpkin pie filling.
- 12 ounces evaporated milk: This adds the necessary richness to the custard layer.
- 4 large eggs: These provide the structure that sets your pumpkin base.
- 1 1/2 cups granulated sugar: The perfect amount of sweetness to balance the earthy pumpkin.
- 1 tablespoon vanilla extract: Enhances the aromatic quality of the spices.
- 2 teaspoons ground cinnamon: Adds that essential warm, woody note.
- 2 teaspoons pumpkin pie spice: The backbone of fall flavor.
- 1 box yellow cake mix: The secret to the crispy, golden top layer.
- 1 cup salted butter: The richness that turns cake mix into a decadent crust.
- 1 cup chopped walnuts or pecans: Provides a satisfying crunch in every bite.
- Whipped cream and vanilla ice cream: The perfect cooling accompaniments.
How to Make Easy Pumpkin Dump Cake
Follow these simple steps to ensure your cake turns out perfectly every single time.
- Preheat your oven to 350°F and prepare a 9×13-inch baking dish by lightly greasing it to prevent sticking.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, and pumpkin pie spice until the mixture is smooth and combined.
- Pour this creamy pumpkin mixture into your prepared baking dish, smoothing it out with a spatula for an even layer.
- Evenly sprinkle the dry yellow cake mix over the pumpkin layer; do not stir, as we want the cake mix to remain distinct on top.
- Grate the cold butter over the cake mix or place thin slices across the entire surface to ensure even melting and browning.
- Sprinkle the chopped walnuts or pecans over the butter to add texture.
- Bake for 60 minutes or until the edges are bubbling and the top is golden brown.
Pro Tips for the Best Results
For the most consistent results, try grating the cold butter rather than just slicing it. This ensures that every inch of the cake mix gets moistened, preventing dry, powdery spots. Additionally, let the cake rest for at least 15 minutes after it comes out of the oven, as this allows the custard layer to set perfectly for clean serving.
Variations and Substitutions
If you prefer a different crunch, swap the walnuts for toasted almonds or even dried cranberries for a tart pop of flavor. For a healthier spin, you can reduce the sugar by a quarter cup without compromising the structure of the pumpkin custard. If you need a vegetarian option, this recipe is naturally already vegetarian-friendly.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this cake is excellent when made a few hours in advance. It stores well at room temperature for the day, or in the refrigerator for up to three days.
How do I store the leftovers?
Keep the cake in an airtight container in the refrigerator. To reheat, pop a single serving into the microwave for 30 seconds until warm.
Can I freeze the pumpkin dump cake?
Yes, wrap the cooled cake tightly in plastic wrap and foil. It will stay fresh in the freezer for up to one month.
Final Thoughts
There is a special kind of magic in serving a dessert that everyone loves, and this pumpkin dump cake never fails to deliver smiles. I hope you enjoy the process of making it as much as you enjoy eating it. Don’t forget to leave a rating and share your creation on Pinterest!
Print
Easy Pumpkin Dump Cake
- Total Time: 70
- Yield: 15 servings
- Diet: Vegetarian
Description
Experience the comforting warmth of autumn with this effortless pumpkin dump cake. This dessert perfectly marries a rich, custard-like spiced pumpkin base with a buttery, golden-brown cake crust. Ideal for holiday gatherings or a cozy night in, it combines convenience with gourmet flavor. Each bite offers a delightful contrast of textures, enhanced by a crunch of nuts and the aromatic notes of cinnamon and pumpkin spice. It is a simple yet impressive treat that captures the heart of fall baking without any complex preparation.
Ingredients
30 ounces pumpkin puree
12 ounces evaporated milk
4 large eggs
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup salted butter, melted or sliced thin
1 cup chopped walnuts or pecans
Whipped cream or vanilla ice cream for serving
Instructions
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
Top with the chopped nuts.
Drizzle the melted butter over the cake mix layer (or dot with thin slices of butter to ensure even coverage).
Bake for 60 minutes, or until the top is golden brown and the edges are bubbling.
Allow to cool slightly before serving with whipped cream or vanilla ice cream.
Notes
Ensure you use pure pumpkin puree and not pre-mixed pumpkin pie filling. Store leftovers in the refrigerator for up to 3 days. The cake is best served warm.
- Prep Time: 10
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American