Hey there, fellow food lovers! Nyla here, welcoming you into my delicious corner of the internet, where every meal is a flavor adventure! Today, we’re diving headfirst into a happy accident that turned into a major comfort food obsession: Pumpkin Dump Cake!

Picture this: it’s late, I’m in the kitchen, and I’m craving something sweet, something pumpkin-y, and something EASY. A little bit of this, a little bit of that, and BOOM! The first Pumpkin Dump Cake was born. It was so good, I knew I had to share it with you all!

This isn’t your grandma’s pumpkin spice cake. We’re turning up the volume with bold flavors that’ll make you do a little happy dance. Think cozy spices meet a buttery, melt-in-your-mouth texture. This Pumpkin Dump Cake is comfort food at its finest, and it’s about to become your new weeknight winner!

I’m so excited to share this Pumpkin Dump Cake recipe with you. Get ready to experience pumpkin spice like never before! It’s the perfect treat for fall, Thanksgiving, or any time you need a little dose of cozy sweetness. Let’s get baking!

INGREDIENTS You Need

This Pumpkin Dump Cake ingredient list is all about bold flavors that actually work together! Don’t be scared by the simplicity – the magic is in the combination. You can grab this during your normal shopping trip. I promise this Pumpkin Dump Cake will be worth it!

Here’s what you’ll need:

1 (15 ounce) can pumpkin puree: Not pumpkin pie filling! Make sure it’s 100% pumpkin.
1 (12 ounce) can evaporated milk: Adds richness and moisture to the cake.
3 large eggs: These act as the binder in our Pumpkin Dump Cake.
1 cup granulated sugar: For sweetness, of course!
1 teaspoon pumpkin pie spice: The heart and soul of our fall flavor.
1 (18.25 ounce) package yellow cake mix: This keeps things super simple!
1 cup (2 sticks) unsalted butter, melted: Adds that irresistible buttery flavor.

No worries if you don’t have pumpkin pie spice – I use a mix of cinnamon, ginger, nutmeg, and cloves all the time in my Pumpkin Dump Cake. It works like a charm! You can find these spices during your normal shopping trip.

This Pumpkin Dump Cake gets its amazing taste from the pumpkin pie spice and the browned butter. Trust me, these two ingredients take it from good to incredible! I love adding extra cinnamon to my Pumpkin Dump Cake for that extra kick. Feel free to experiment with your favorite spices!

Store any leftover spices in an airtight container in a cool, dark place to keep them fresh. You can even prep the pumpkin puree ahead of time and store it in the fridge for a day or two. This Pumpkin Dump Cake is all about making things easier!

Let’s Make Some!

This is my favorite part of making Pumpkin Dump Cake – watch the magic happen! I’ll guide you through each step, and before you know it, you’ll have a warm, delicious Pumpkin Dump Cake ready to devour. Let’s get started!

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. In my kitchen, this Pumpkin Dump Cake usually takes about 45-50 minutes to bake, so preheating is key!
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. This is where the magic starts happening! Make sure everything is well combined.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir! This is the key to the “dump cake” texture.
Pour the melted butter evenly over the cake mix. Again, do not stir! It should look like a buttery, crumbly topping.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. While your Pumpkin Dump Cake is doing its thing, get ready for some amazing aromas! Your Pumpkin Dump Cake should smell absolutely incredible right now.
Let the Pumpkin Dump Cake cool slightly before serving. This is important, trust me! Don’t worry if your Pumpkin Dump Cake looks a little uneven – that’s part of its charm!
Slice and serve! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Here’s my Pumpkin Dump Cake secret that takes it from good to incredible: toast the cake mix lightly before adding it to the pumpkin mixture. This brings out a nutty flavor that pairs perfectly with the pumpkin spice. Trust me, it’s a game changer. You can find more delicious cake recipes at Hawaiian Pineapple Carrot Cream Cake.

If you want to prep this Pumpkin Dump Cake ahead of time, you can mix the wet ingredients and dry ingredients separately and store them in the fridge overnight. Then, just combine them and bake when you’re ready!

How to Serve Up This!

People literally do happy dances when this easy Pumpkin Dump Cake hits the table with a scoop of vanilla ice cream. It’s the perfect combination of warm, cozy, and sweet! I also love serving it with a sprinkle of chopped pecans or walnuts for a little extra crunch.

This Pumpkin Dump Cake is perfect for those weeknight dinners that need to be special! It’s so easy to make, but it tastes like you spent hours in the kitchen. Plus, it’s a guaranteed crowd-pleaser. For more weeknight winners that don’t sacrifice on taste, check out Pumpkin Custard Cake.

If you want to get fancy, you can drizzle some caramel sauce over the top of your Pumpkin Dump Cake. Or, for a truly decadent experience, serve it with a dollop of mascarpone cheese. It’s a fusion favorite that will leave your guests speechless!

Leftovers? No problem! This Pumpkin Dump Cake is even better the next day. Store it in the fridge and enjoy it cold, or warm it up in the microwave for a few seconds. You can also crumble it up and use it as a topping for yogurt or oatmeal. Talk about zero waste!

I’ve even experimented with making a Pumpkin Dump Cake trifle. Layer the cake with whipped cream, berries, and a little bit of cinnamon for a stunning and delicious dessert. This easy pumpkin dessert is a must for family gatherings!

This fall dessert recipe is a guaranteed hit. I always get rave reviews when I serve this Pumpkin Dump Cake. People can’t believe how easy it is to make! Serve it warm with a smile, and watch the magic happen.

FAQs:

I know you might have some questions about this Pumpkin Dump Cake, so I’ve compiled a list of the most frequently asked ones. Don’t worry, I’ve got you covered!

Q: Will kitchen newbies succeed with this Pumpkin Dump Cake?

A: Absolutely! This Pumpkin Dump Cake is so easy, even a complete beginner can make it. Just follow the instructions, and you’ll be fine. Trust me, it’s almost impossible to mess up!

Q: What if I mess up my Pumpkin Dump Cake? (Spoiler: it’ll still taste incredible!)

A: Honestly, even if your Pumpkin Dump Cake doesn’t look perfect, it will still taste amazing. The combination of pumpkin spice and buttery cake is irresistible!

Q: How can I prep this Pumpkin Dump Cake for busy weeknights?

A: You can mix the wet ingredients and dry ingredients separately and store them in the fridge overnight. Then, just combine them and bake when you’re ready. Easy peasy!

Q: Can I use a different type of cake mix?

A: Yes! I’ve used spice cake mix, white cake mix, and even chocolate cake mix with this Pumpkin Dump Cake. They all work well, but yellow cake mix is my personal favorite.

Q: Can I add nuts to this Pumpkin Dump Cake?

A: Absolutely! Chopped pecans or walnuts would be a delicious addition. I recommend toasting them lightly before adding them to the cake for a more intense flavor.

Q: Can I make this Pumpkin Dump Cake vegan?

A: Yes, you can! Use a vegan cake mix, plant-based milk, and a flax egg replacer. There are tons of resources online that offer tips to make the best pumpkin spice cake!

Q: How do I store leftover Pumpkin Dump Cake?

A: Store leftover Pumpkin Dump Cake in the fridge for up to 3 days. You can reheat it in the microwave or enjoy it cold.

This canned pumpkin recipe is a great starting point! But don’t be afraid to experiment with different flavors and toppings. The most important thing is to have fun and enjoy the process! I’m also inspired by these recipes, Pumpkin Dump Cake Recipe and Pumpkin Dump Cake (Easy!).

CONCLUSION:

This Pumpkin Dump Cake brings me joy because it’s a reminder that delicious food doesn’t have to be complicated. It’s a simple, comforting treat that always puts a smile on my face.

Here are My Pumpkin Dump Cake Flavor Secrets:

Toast the cake mix: This adds a nutty flavor that pairs perfectly with the pumpkin spice.
Use browned butter: This takes the buttery flavor to a whole new level.
Don’t overbake: This will keep your cake moist and delicious.

Here are a few Pumpkin Dump Cake variations I’ve tested:

Chocolate Chip Pumpkin Dump Cake: Add a cup of chocolate chips to the batter.
Pecan Praline Pumpkin Dump Cake: Top the cake with a mixture of chopped pecans, brown sugar, and butter before baking.
Spiced Apple Pumpkin Dump Cake: Add diced apples and cinnamon to the pumpkin mixture.

For a Thanksgiving gathering, I’d definitely go with the Pecan Praline version. For a cozy night in, the Chocolate Chip version is perfect. And for a simple and delicious weeknight dessert, the Spiced Apple version is always a winner.

I encourage you to trust your taste buds and get creative with this Pumpkin Dump Cake recipe! There are endless possibilities for flavor combinations and toppings. The most important thing is to have fun and enjoy the process!

I’m so excited for you to try this Pumpkin Dump Cake! I know you’re going to love it. Get ready to experience the magic of pumpkin spice in a whole new way! This is also a good dump cake recipe for beginners according to Pumpkin Dump Cake Recipe (5 Ingredients). Don’t forget to check out my other pumpkin recipes like Pumpkin Cheesecake Cookies. Happy baking, fellow food lovers! Let me know how it turns out!

Pumpkin Dump Cake

Print Recipe

This Pumpkin Dump Cake is the easiest fall dessert you’ll ever make! Just dump, bake, and enjoy a warm, comforting treat with a scoop of vanilla ice cream.

Author: Nyla
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 box (15.25 ounce) yellow cake mix
1 cup (2 sticks) unsalted butter, melted
1 cup chopped pecans or walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
Pour the melted butter evenly over the cake mix.
Sprinkle the chopped nuts (if using) over the butter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.