This Pumpkin Dump Cake is a fun and easy dessert that will warm your heart! With layers of pumpkin, cake mix, and butter, it has a delicious sweet and spicy flavor everyone loves.
I love how simple this treat is to make—just dump, spread, and bake! Perfect for cozy fall evenings or anytime you need a little sweetness. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: A 15 oz can works perfectly, but you can also use homemade pumpkin puree. Just roast and blend fresh pumpkin! If you’re short on pumpkin, butternut squash puree can be a nice substitute.
Cake Mix: Yellow cake mix gives a classic flavor, but spice cake mix adds a nice touch! If you’re gluten-free, look for a gluten-free cake mix option available at most groceries.
Pumpkin Pie Spice: If you don’t have this, mix cinnamon, nutmeg, and ginger to taste. I often add a bit more cinnamon for extra warmth!
Granulated Sugar: You can reduce the sugar if you prefer it a bit less sweet, especially since the pumpkin has natural sweetness. Alternatively, maple syrup or honey could work here; just use less liquid overall.
Vegetable Oil: Melted butter enhances flavor beautifully, but if you’re looking for healthier fat options, coconut oil is a great choice!
How Do You Achieve the Best Texture for This Cake?
The key to a great Pumpkin Dump Cake is the layering technique. You don’t mix the cake mix with the pumpkin; instead, sprinkle it on top and bake. This creates a deliciously textured crust!
- Ensure your oven is preheated to 350°F (175°C) and grease the baking dish well.
- Add the wet pumpkin mixture first, then gently sprinkle the dry cake mix on top—do not mix them! This helps achieve crispiness at the top.
- For added crunch, sprinkle nuts over your cake mix, but avoid pressing them into the cake; let them sit on the top.
- Check for doneness around the 50-minute mark, as ovens can vary. A toothpick should come out mostly clean with just a few moist crumbs.
How to Make Pumpkin Dump Cake
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 1 (18.25 oz) package yellow cake mix (or spice cake mix for extra flavor)
- 1 cup granulated sugar (optional, depending on sweetness desired)
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 3 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional, walnuts or pecans)
- Vanilla ice cream, for serving (optional)
- Caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This delightful Pumpkin Dump Cake takes about 15 minutes to prepare and 50-60 minutes to bake. After that, you’ll want to let it cool for just a few minutes before serving. So, in total, you’re looking at around 1 hour and 15 minutes until you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, lightly grease a 9×13 inch baking dish with some cooking spray or butter. This will help your cake come out easily!
2. Make the Pumpkin Mixture:
In a large bowl, add the pumpkin puree, eggs, vegetable oil, water, and granulated sugar (if you’re using it). Pour in the vanilla extract and spice mix too. Mix everything together until it’s smooth and well combined. This will be your delicious pumpkin base.
3. Layer It Up:
Pour the pumpkin mixture into the greased baking dish, spreading it out evenly. Now, grab your cake mix! Sprinkle it evenly over the top of the pumpkin mixture without stirring. The separate layers create that wonderful texture we love in a dump cake!
4. Add Crunch (Optional):
If you want some extra crunch, sprinkle the chopped nuts over the dry cake mix at this point. This step is completely optional, but it does add a lovely texture and flavor!
5. Bake Your Cake:
Pop your baking dish into the oven and let it bake for 50-60 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are just fine!).
6. Cool and Serve:
Remove the cake from the oven and allow it to cool slightly. This shouldn’t take too long. Once it’s warm (but not too hot), it’s time to serve! Scoop out some slices, and if you like, top each serving with a scoop of vanilla ice cream and a drizzling of caramel sauce. Yum!
Enjoy your Pumpkin Dump Cake, filled with warm spice and deliciousness—perfect for any fall gathering or cozy night in!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! Homemade pumpkin puree works great. Just be sure to use cooked and blended pumpkin and adjust the moisture if necessary. If it seems too wet, you can reduce the water in the recipe a bit.
Can I Make This Cake in Advance?
Yes, you can make the cake a day ahead! Just bake it and allow it to cool completely. Store it tightly covered at room temperature. To reheat, warm individual pieces in the microwave for a few seconds before serving.
How Should I Store Leftovers?
To store leftovers, cover the cake with plastic wrap or place it in an airtight container to keep it fresh. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. Just remember to reheat before serving!
Can I Add Other Ingredients or Toppings?
Definitely! You can mix in chocolate chips, dried cranberries, or even a cream cheese swirl for extra flavor. As for toppings, whipped cream, nuts, or a sprinkle of cinnamon would be delicious alternatives to ice cream and caramel!
