Pumpkin Dump Cake: Your New Favorite Fall Dessert
Fall is here, and there’s nothing like cozying up with a delicious dessert that fills your home with the comforting aroma of pumpkin and spices. If you’re looking for an easy-to-make, crowd-pleasing dessert that screams autumn, look no further than Pumpkin Dump Cake. It’s a fantastic twist on the classic dump cake, combining the flavors of pumpkin pie with the convenience of a boxed cake mix. Whether you’re a seasoned baker or someone just starting to learn the ropes in the kitchen, this recipe is perfect for you.
In this post, we’ll dive deep into making the perfect Pumpkin Dump Cake, explore creative variations, and share tips for storing and serving it. Let’s get started!
What Exactly Is a Dump Cake?
If you’ve never heard of a dump cake before, you might be thinking, “Dump? Really?” But trust me, despite the less-than-glamorous name, dump cakes are a must-try. The concept is simple—you “dump” ingredients into a baking dish, layer them, and bake. There’s no need for fancy mixing or multiple bowls, making it a time-saving treat for busy days.
For the Pumpkin Dump Cake, you’ll use pumpkin puree as the base, topped with a layer of boxed cake mix. The result? A deliciously rich dessert with a buttery, crumbly topping that pairs beautifully with the spiced pumpkin filling.
Ingredients for Pumpkin Dump Cake
Here’s what you’ll need to make this simple yet irresistible dessert:
Pumpkin Layer:
- 15 oz can of pure pumpkin puree: Be sure to get 100% pumpkin, not pumpkin pie filling.
- 12 oz can evaporated milk: Adds a creamy texture.
- 1 cup light brown sugar: Adds warmth and sweetness.
- 3 large eggs: Helps bind everything together.
- 3 tsp pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves for that classic fall flavor.
Topping:
- 1 box yellow cake mix: The key to the crumbly topping. You can substitute with spice cake mix for more flavor.
- 1 cup (2 sticks) butter, melted: Creates that irresistible golden crust.
- 1 cup coarsely crushed graham crackers or pecans: Adds texture and crunch.
- 1/2 cup toffee bits (optional): For an extra layer of sweetness and crunch.
Optional Garnishes:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
How to Make Pumpkin Dump Cake
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by coating it with nonstick spray. This ensures easy removal of the cake and less cleanup later.
Step 2: Mix the Pumpkin Base
In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk everything together until smooth. This is essentially a pumpkin pie filling, which will become the rich and creamy base for your dump cake.
Step 3: Pour and Layer
Pour the pumpkin mixture evenly into the prepared baking dish. Then, sprinkle the dry cake mix evenly over the top of the pumpkin layer. It’s important to spread the cake mix evenly so that every bite has the perfect ratio of cake to pumpkin.
Step 4: Add Toppings
Next, sprinkle the crushed graham crackers (or pecans if you prefer) over the cake mix. If you’re using toffee bits, now’s the time to add them as well. These toppings give the cake a delightful crunch and added sweetness.
Step 5: Drizzle the Butter
Melt your butter and slowly pour it over the top of the cake mix. The butter will moisten the cake mix, helping it to form a crumbly, golden topping as it bakes.
Step 6: Bake
Place the baking dish in your preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are set. You’ll know it’s done when the center is slightly firm, and a toothpick inserted comes out mostly clean.
Step 7: Serve
Allow the Pumpkin Dump Cake to cool for 10-15 minutes before serving. It’s fantastic warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling extra indulgent, drizzle caramel sauce over the top for a fall dessert that can’t be beat.
Tips for the Perfect Pumpkin Dump Cake
To make sure your Pumpkin Dump Cake turns out perfectly every time, here are some helpful tips:
- Use pure pumpkin: Don’t accidentally grab pumpkin pie filling, as it already has sugar and spices added. You want pure pumpkin puree for this recipe.
- Spread cake mix evenly: This ensures a uniform texture and avoids any dry spots in the topping.
- Don’t skimp on butter: The butter is what transforms the dry cake mix into a delicious, buttery crumble. Make sure to pour it evenly across the cake mix.
- Check for doneness: Since oven temperatures can vary, start checking your cake around the 40-minute mark. You want the center to be set but still moist.
Variations and Customizations
One of the best things about dump cakes is how easy they are to customize. If you want to switch things up, here are some fun variations to try:
1. Use Spice Cake Mix
For an extra boost of fall flavor, swap the yellow cake mix with a box of spice cake mix. Since the spice cake already has cinnamon and other spices, you can reduce the amount of pumpkin pie spice in the recipe.
2. Add Chopped Apples
For a delicious twist, fold in 1-2 cups of chopped Granny Smith apples into the pumpkin mixture before baking. The tartness of the apples pairs beautifully with the sweet pumpkin and cake topping.
3. Go Nutty
If you love nuts, swap out the graham crackers for chopped pecans or walnuts. The nuts add a nice crunchy texture to the buttery topping.
4. Make It Gluten-Free
You can easily make this recipe gluten-free by using a gluten-free cake mix. Most major brands offer a gluten-free version of yellow or spice cake mix.
How to Store Pumpkin Dump Cake
If you have leftovers (though they might disappear quickly!), you can store Pumpkin Dump Cake in an airtight container in the refrigerator for up to 3 days. The cake tends to get even better after it sits for a day, as the flavors have time to meld together.
Reheating Tips
To reheat, pop a slice in the microwave for 20-30 seconds until warmed through. Note that the topping will lose some of its original crunch when reheated, but the flavors will still be delicious.
If you prefer to reheat the whole cake, cover it with foil and place it in a 350°F (175°C) oven for 10-15 minutes.
Can You Freeze Pumpkin Dump Cake?
Yes! Pumpkin Dump Cake freezes beautifully. Once cooled, wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight and reheat as needed.
Why Pumpkin Dump Cake Is a Must-Try Dessert
There’s something magical about how simple ingredients can come together to create a dessert as delicious as Pumpkin Dump Cake. Not only is it incredibly easy to make, but it also packs all the flavors of fall in every bite. The creamy pumpkin filling, the buttery cake topping, and the satisfying crunch from the graham crackers or nuts make this dessert a winner.
Plus, this cake is versatile. You can serve it at holiday gatherings, potlucks, or simply as a weeknight treat. And with all the variations you can try, it’s a recipe that never gets old.
Conclusion
Pumpkin Dump Cake is a dessert that brings together the warmth of fall spices, the rich creaminess of pumpkin, and the ease of a one-pan cake. It’s the kind of recipe that anyone—no matter their skill level—can make and enjoy. With its comforting flavors and simple preparation, it’s sure to become a go-to dessert for your fall celebrations.
So, gather your ingredients, and give this Pumpkin Dump Cake a try. Trust me—your kitchen will smell amazing, and your friends and family will thank you for it!
Recipe Summary Table
| Ingredient | Quantity |
|---|---|
| Pumpkin puree (100%) | 15 oz can |
| Evaporated milk | 12 oz can |
| Light brown sugar | 1 cup |
| Eggs | 3 large |
| Pumpkin pie spice | 3 tsp |
| Yellow cake mix | 1 box |
| Melted butter | 1 cup (2 sticks) |
| Crushed graham crackers | 1 cup |
| Toffee bits (optional) | 1/2 cup |
Now, go ahead and enjoy the simple, sweet satisfaction of making your very own Pumpkin Dump Cake!
