This Pumpkin Dump Cake is super simple and oh-so-tasty! It features pumpkin, warm spices, and a delicious cake topping that creates a cozy dessert perfect for fall.
Honestly, I love how easy it is to make! You just mix everything in one pan and let it bake. Perfect for those days when you want dessert without all the fuss! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: The star of this dessert! Canned pumpkin is perfect for convenience. If you want to use fresh, roast and puree your pumpkin. Just make sure it’s nice and smooth for the best texture.
Cake Mix: A boxed yellow cake mix makes this recipe quick and easy. You can swap in a spice cake mix for an extra layer of flavor. If gluten-free, look for a gluten-free cake mix to fit your needs.
Spices: Pumpkin pie spice is a classic choice. However, you can mix your own with cinnamon, nutmeg, ginger, and cloves. I love adding a pinch more cinnamon to boost the flavor!
Pecans: They add a lovely crunch and nutty flavor. If you’re nut-free, skip them or use toasted oats for some texture. They work great too!
Butter: Melted butter on top gives a lovely finish. You can use coconut oil for a dairy-free option if preferred.
How Do You Get the Best Texture for Your Dump Cake?
Getting the right texture for a Pumpkin Dump Cake comes down to layering and baking. Here’s how to ensure it turns out perfectly:
- Start by making your pumpkin mixture smooth. This base helps in achieving that creamy texture.
- When sprinkling the cake mix over the pumpkin, do it evenly. Don’t mix it together; keeping the layers separate is crucial.
- Drizzle melted butter generously over the top—this creates that lovely crispy top layer during baking.
- Keep an eye on the baking time. If the edges are golden brown and a toothpick comes out with a few moist crumbs, it’s ready!
This method ensures a moist pumpkin filling with a deliciously crisp topping. Happy baking! 🍰
How to Make Pumpkin Dump Cake
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 1 box yellow cake mix (dry)
- 1 cup chopped pecans (optional, for topping)
- 1/2 cup butter, melted (for topping)
- Whipped cream (for serving)
- Caramel sauce (for drizzling, optional)
How Much Time Will You Need?
This Pumpkin Dump Cake takes about 15 minutes to prepare and 50 to 60 minutes to bake, plus a little time to cool before serving. In total, you’re looking at around 1 hour and 15 minutes from start to finish. It’s quick and easy, perfect for a cozy dessert at home!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×13 inch baking dish with a bit of butter or oil. This will help prevent sticking!
2. Mix Your Pumpkin Base:
In a large mixing bowl, add the pumpkin puree, granulated sugar, eggs, vegetable oil (or melted butter), vanilla extract, and pumpkin pie spice. Use a whisk or a hand mixer to combine everything until it’s nice and smooth. Make sure there are no lumps; you want a creamy mixture!
3. Assemble the Layers:
Pour the pumpkin mixture evenly into your greased baking dish. Now, take the dry yellow cake mix and sprinkle it evenly over the pumpkin layer—don’t mix it in! This layering is key to creating that delightful texture.
4. Add Pecans and Butter:
If you’re using pecans, sprinkle them evenly over the cake mix layer. Then, take your melted butter and drizzle it generously over the entire dish. This will create a wonderful crisp top while baking.
5. Bake to Perfection:
Pop the dish in the preheated oven and bake for about 50 to 60 minutes. You want the top to be golden brown, and a toothpick inserted into the center should come out mostly clean (a few moist crumbs are okay!).
6. Cool and Serve!
Once done, take it out of the oven and let the cake cool slightly before slicing it into squares. Serve warm, topped with a dollop of whipped cream and a drizzle of caramel sauce if you like. Enjoy every bite of your moist and flavorful Pumpkin Dump Cake!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to roast it until soft and then puree it until smooth. This will give your cake a delicious, homemade flavor!
How Do I Store Leftover Pumpkin Dump Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop it in the microwave for a few seconds or warm it gently in the oven.
Can I Make This Cake Ahead of Time?
Yes! You can prepare the pumpkin mixture the night before and refrigerate it. Just assemble the cake the next day, add the cake mix and melted butter, and bake as instructed. Perfect for preparing in advance for gatherings!
What Can I Substitute for Pecans?
If you’re looking for a nut-free option, you can skip the pecans entirely or replace them with a sprinkle of oats for some added texture. Chocolate chips could also be a delicious alternative!
