Pumpkin Dump Cake
This pumpkin dump cake is all about the creamy pumpkin layer, crunchy pecan topping, and its rich flavor. It’s a no-fuss dessert that’s packed with all the warm, comforting flavors of fall.
Table of Contents
I created this recipe myself, combining my love of dump cakes and my favorite pumpkin pie recipe. The combination of these two is out of this world delicious!
The cake mix doesn’t fully absorb moisture in many dump cakes, which results in a dry, powdery top. But with this recipe, the butter is spread evenly, and the base layer of pumpkin has enough moisture to make the perfect crumbly topping.
Love dump cakes? Then you’ve got to try my cherry pineapple dump cake, cherry dump cake, and peach dump cake. They’re all easy to make and incredibly delicious!
Key Ingredients and Substitutions
- Canned Pumpkin: This is the star of the show, bringing a rich, earthy flavor and a moist, dense texture to the cake.
- Eggs: They act as a binder, holding the other ingredients together and giving the cake structure.
- Light Brown Sugar: This sweetens the pumpkin base and also adds a subtle caramel flavor.
- Granulated Sugar: This will sweeten the cake and also help to give it a nice, golden color when it bakes.
- Salt: A pinch of salt helps to balance the sweetness of the other ingredients, making the flavors more pronounced.
- Pumpkin Pie Spice: This is a blend of cinnamon, ginger, nutmeg, and allspice, which gives the cake a warm, spicy flavor that pairs perfectly with the pumpkin. Feel free to add extra cinnamon, nutmeg, or even a dash of cloves for a more robust, spiced flavor.
- Evaporated Milk: This adds a creamy, slightly caramelized flavor to the pumpkin base.
- Yellow Cake Mix: This will be used to make the crumbly layer of the cake. You can experiment with a spice cake mix, or even a butter pecan cake mix would be delicious.
- Pecans: These will be chopped and mixed with the cake mix to add a crunchy, nutty texture to the crumbly layer. If you prefer no-nuts, then you can easily leave this ingredient out.
- Unsalted Butter: This will be melted and mixed with the cake mix to form a buttery, crumbly topping for the cake.
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How to Make Pumpkin Dump Cake
Preparation
To start, preheat your oven to 350°F and grease a 13×9-inch baking pan. This will make sure that your cake doesn’t stick to the pan and bakes evenly.
Step 1 – Mix the Pumpkin Filling
In a large bowl, combine the canned pumpkin and eggs. Then, add the brown sugar, granulated sugar, salt, and pumpkin pie spice. Mix these ingredients together until they are well combined. Next, stir in the evaporated milk until the pie filling is smooth.
Step 2 – Assemble the Cake
Pour the pumpkin pie filling mixture into the greased 13×9 pan, spreading it out evenly. Then, sprinkle the dry yellow cake mix over the top of the pumpkin filling.
Step 3 – Add the Final Touches
Evenly distribute the chopped pecans over the cake mix. Melt the butter and pour it over the pecans, making sure to cover the entire surface of the cake.
Step 4 – Bake the Cake
Place the cake in the preheated oven and bake it for 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Step 5 – Cool and Serve
Once the cake is baked, remove it from the oven and let it cool for at least 2 hours. Like pumpkin pie, this recipe is best when cooled completely which will take at least 2 hours. You can also let it cool, uncovered in the refrigerator for one hour.
Lynette’s Tip
To evenly distribute the yellow cake mix over the pumpkin base layer, use a flour sifter. This simple step helps to remove any lumps and creates a smooth, even layer, resulting in a better texture for your dump cake.
Recipe FAQs
A dump cake is a type of dessert that’s incredibly easy to make because you simply “dump” the ingredients into a baking dish. In this recipe, the pumpkin base is poured into the dish first, followed by the crumbly layer
Yes, you can. While this recipe calls for a yellow cake mix, you can also use a white cake mix or a spice cake mix, depending on your preference.
No, if you’re not a fan of pecans, you can use a different type of nut or leave them out altogether. The recipe will still turn out delicious.
More Pumpkin Recipes You’ll Enjoy
Pumpkin Dump Cake
Equipment
- 9×13 Baking Pan
Ingredients
Pumpkin Base Layer
- 2 large eggs
- 15 oz can pumpkin
- 1/3 cup light brown sugar
- 1/4 cup + 2 Tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 13 oz evaporated milk
Crumbly Layer
- 13.25 oz yellow cake mix
- 1 Cup pecans chopped
- 1 Cup unsalted butter melted
Instructions
- Preheat oven to 350˚ F. Grease a 13×9 baking pan.
- In a large bowl, whip together the eggs and canned pumpkin. Add the brown sugar, sugar, salt, and pumpkin pie spice. Mix until well incorporated. Mix in the evaporated milk until the pie filling is smooth.
- Pour the mixture into a greased 13×9 pan. Evenly sprinkle the cake mix. Top with chopped pecans and then melted butter.
- Bake in the preheated oven for 45 minutes or until a toothpick entered into the center comes out clean.
- Let cool for at least 2 hours and serve.
Notes
My Favorite Variations
- Omit the Pecans: If you’re not a fan of nuts or have a family member with an allergy, feel free to leave out the pecans in the crumbly layer. Your pumpkin dump cake will still be deliciously sweet and spiced.
- Add Extra Spices: While the recipe calls for pumpkin pie spice, feel free to add extra cinnamon, nutmeg, or even a dash of cloves for a more robust, spiced flavor.
- Different Cake Mix: The recipe calls for a yellow cake mix, but you can experiment with different flavors. A spice cake mix or even a butter pecan cake mix would complement the pumpkin base beautifully.
