Craving a taste of autumn without spending hours in the kitchen? This Easy Pumpkin Dump Cake Recipe is your answer! This incredibly simple dessert combines the warm, comforting flavors of pumpkin pie with the ease of a classic dump cake. It’s perfect for busy weeknights, potlucks, or any time you need a delicious dessert in a hurry.
What is Pumpkin Dump Cake?
Pumpkin Dump Cake… the name alone raises eyebrows, doesn’t it? Is it really called that? Does it involve actually dumping things? And is it even legal to make something that sounds so effortless? Well, my friends, buckle up because yes, it is really called “dump cake,” and yes, the process largely involves dumping ingredients into a pan. Why? Because it’s gloriously simple!
Why You’ll Love This Easy Pumpkin Dump Cake
This pumpkin dump cake isn’t just easy; it’s a fall flavor explosion! The moist pumpkin base, combined with the crunchy, buttery topping, creates a symphony of textures and tastes. The best part? You can ditch the fancy ingredients and enjoy homemade goodness without breaking the bank. Think warm spices, pumpkin spice, melted butter, and a touch of sweetness—this cake is a hug in a baking dish!
Plus, you can customize it with toppings like a scoop of vanilla ice cream, a sprinkle of cinnamon, or a drizzle of caramel. If you are a fan of this easy cake, you will also love our easy apple dump cake, so check it out too! Ready to experience the joy of effortless baking? Let’s get started!
Key Ingredients for Easy Pumpkin Dump Cake:
Here’s what you’ll need to create this fall favorite:
- 1 (15 ounce) can Pumpkin Puree: 100% pure pumpkin puree, not pumpkin pie filling!
- 1 (12 ounce) can Evaporated Milk: This adds richness and moisture to the cake.
- 3 Large Eggs: Binds the mixture together and adds structure.
- 1 cup Granulated Sugar: For sweetness.
- 2 teaspoons Pumpkin Pie Spice: The heart of that warm, autumnal flavor!
- 1 box (15.25 ounce) Yellow Cake Mix: Dry cake mix helps forms the crumbly topping with the butter
- 1 cup (2 sticks) Butter, Melted: Creates a buttery, flavorful topping. You can use salted or unsalted, depending on your preference.
- Optional: 1 cup Chopped Pecans or Walnuts: Adds a delightful crunch (optional).
How to Make Easy Pumpkin Dump Cake:
This dessert is easy, delicious, and incredibly satisfying. Its simplicity in preparation, combined with the rich pumpkin flavor and buttery topping, makes it a winner every time. The creamy pumpkin base and the crunchy topping offer a delightful contrast in textures, while the warm spices fill your kitchen with an irresistible aroma.
Expect to spend about 5 minutes prepping and 50 minutes baking – a total of about an hour for a homemade fall treat!
Step-by-Step Instructions:
Here’s how to transform those simple ingredients into an irresistible pumpkin masterpiece.
Step 1: Prepare the Pumpkin Base
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking pan with cooking spray or butter.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice.
- Mix well until everything is thoroughly combined and smooth.
Step 2: Pour Into Pan
- Pour the pumpkin mixture evenly into the prepared baking pan.
Step 3: Sprinkle Cake Mix
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Try to distribute it as uniformly as possible without mixing or stirring it in.
Step 4: Drizzle with Butter
- Slowly and evenly pour the melted butter over the dry cake mix. Make sure the butter covers as much of the cake mix as possible. This is what will create the golden, crispy topping.
Step 5: Add Nuts (Optional)
- If using, sprinkle the chopped pecans or walnuts evenly over the top.
Step 6: Bake
- Bake in the preheated oven for 50-55 minutes, or until the topping is golden brown and a toothpick inserted into the center (avoiding the pumpkin base) comes out clean.
Step 7: Cool and Serve
- Remove the cake from the oven and let it cool for at least 15-20 minutes before serving. This allows the cake to set slightly.
What to Serve Easy Pumpkin Dump Cake With
This Easy Pumpkin Dump Cake is delicious on its own, but it’s even better with a few complementary additions. Here are a few ideas to elevate your dessert experience:
- Vanilla Ice Cream: A classic pairing! The cold, creamy ice cream contrasts beautifully with the warm cake.
- Whipped Cream: Top with a dollop of freshly whipped cream for a light and airy touch. You can even add a sprinkle of cinnamon or nutmeg to the whipped cream.
- Caramel Sauce: A drizzle of caramel sauce adds extra sweetness and a delightful gooey texture.
- Spiced Coffee or Tea: Complement the warm spices in the cake with a hot spiced coffee or tea.
- Candied Pecans: Add extra crunch and sweetness with a sprinkling of candied pecans.
Top Tips for Perfecting Your Easy Pumpkin Dump Cake:
Want to take your Easy Pumpkin Dump Cake to the next level? Here are some tips and tricks to ensure perfect success:
- Don’t Overmix the Pumpkin Base: Overmixing can result in a tough cake. Mix just until the ingredients are combined.
- Use Room Temperature Ingredients: Room temperature eggs and evaporated milk will incorporate more easily and create a smoother batter.
- Evenly Distribute the Cake Mix: Make sure to sprinkle the dry cake mix as evenly as possible over the pumpkin mixture. This will ensure an even, crispy topping.
- Don’t Skip the Butter: The melted butter is essential for creating the golden, crispy topping. Be sure to drizzle it evenly over the cake mix.
- Adjust Baking Time as Needed: Baking times may vary depending on your oven. Keep an eye on the cake and adjust the baking time as needed to prevent burning.
- Mix it Up: For extra flavor, add chocolate chips, toffee bits, or even a swirl of cream cheese frosting on top before baking.
- Spice it Up: Add a dash of cinnamon, nutmeg, ginger, or cloves to the pumpkin mixture for an even more intense pumpkin spice flavor.
- Substitute Sweeteners: If you’re trying to cut down on sugar, try substituting half of the granulated sugar with a sugar alternative like erythritol.
Storing and Reheating Tips:
Got leftovers? (If you do, you’re stronger than I am!). Here’s how to store and reheat your Easy Pumpkin Dump Cake:
- Storing:
- Refrigerate: After the cake has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
- Freezing:
*To freeze the baked cake, let it cool completely, then wrap it tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving. - Reheating:
- Microwave: For a quick warm-up, microwave individual slices for 20-30 seconds each, or until heated through.
- Oven: To reheat the entire cake, preheat your oven to 350°F (175°C). Cover the cake with foil and bake for 10-15 minutes, or until warmed through.
Final Thoughts:
This Easy Pumpkin Dump Cake is proof that you don’t need to be a master baker to create a delicious and impressive dessert. With just a few simple ingredients and minimal effort, you can enjoy the warm, comforting flavors of fall in every bite. So, gather your ingredients, preheat your oven, and get ready to experience the magic of this effortlessly delicious cake. This recipe is not only perfect for satisfying your own sweet cravings but it is also great for sharing with friends and family. Enjoy and happy baking!
FAQs:
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the recipe. Stick with 100% pure pumpkin puree.
Q: Can I use a different type of cake mix?
A: While yellow cake mix is the classic choice, you can experiment with other flavors like spice cake mix or butter pecan cake mix for a different twist.
Q: Can I make this cake gluten-free?
A: Yes, you can use a gluten-free yellow cake mix to make this cake gluten-free. Be sure to check the other ingredients to ensure they are also gluten-free.
Q: Can I add chocolate chips to the cake?
A: Absolutely! Chocolate chips are a delicious addition to this cake. Sprinkle them on top of the cake mix before adding the melted butter.
Q: My cake is browning too quickly. What should I do?
A: If your cake is browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking to prevent the top from burning.
try also : Chocolate Overload Explosion Cake and find more in pinterest