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The Best Pumpkin Dump Cake

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A pumpkin dump cake is a simple, yet indulgent dessert that combines the rich flavors of pumpkin with the ease of a classic dump cake. Unlike traditional cakes, where ingredients are mixed together to create a uniform batter, a dump cake involves layering ingredients in a baking dish and letting them “dump” together as they bake. This creates a textured dessert with a custardy base, a crumbly cake layer on top, and a perfect balance of flavors.

Pumpkin dump cakes differ from traditional pumpkin pies or cakes by being incredibly easy to prepare—there’s no need for fancy techniques or extensive mixing. It’s all about layering, making it an ideal choice for busy people or those who want a quick, delicious dessert with minimal effort.

What makes this particular pumpkin dump cake recipe stand out is the combination of a spice cake mix, which adds a fragrant warmth to the pumpkin, along with the crunchy texture of chopped pecans and optional toffee bits. These elements make it a perfect autumn or Thanksgiving treat, offering a cozy, flavorful dessert that pairs wonderfully with whipped cream or ice cream. Whether you’re hosting a holiday meal or simply enjoying a fall weekend, this cake delivers on both taste and convenience.

Ingredients Breakdown and Their Role

  • Pumpkin puree: The star of the recipe, pumpkin puree provides a rich and smooth base with natural sweetness and a hearty texture. It gives the cake its distinctive autumnal flavor and moisture. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.
  • Evaporated milk: This thick, creamy milk adds richness to the pumpkin layer, making the base custard-like in texture. It enhances the overall mouthfeel of the dessert, providing creaminess without overpowering the pumpkin flavor.
  • Brown sugar: The molasses in light brown sugar lends a deeper sweetness and a warm, caramel-like flavor to the pumpkin mixture, complementing the spices and balancing the richness of the pumpkin and evaporated milk.
  • Eggs: The eggs play a critical role in binding the wet ingredients together, giving the cake structure. They also add richness and moisture, making the cake slightly firm while allowing the pumpkin layer to stay smooth and custard-like.
  • Pumpkin pie spice or cinnamon: These spices are essential for enhancing the natural pumpkin flavor. Pumpkin pie spice typically contains a blend of cinnamon, nutmeg, ginger, and cloves, adding warmth and complexity to the dish.
  • Spice cake mix: Using a boxed spice cake mix makes the recipe quick and easy, while also providing additional flavor and texture. It creates a crumbly, slightly spiced top layer that contrasts beautifully with the smooth pumpkin base.
  • Chopped pecans: These add crunch and texture, making each bite more interesting. The nuttiness of pecans pairs well with the sweetness of the cake and the spiced pumpkin.
  • Butter: Melted butter binds the cake mix together, ensuring that the top layer crisps up during baking, creating a delicious golden-brown crust.
  • Toffee bits (optional): Toffee bits add extra sweetness and a delightful crunch, offering a nice contrast to the soft pumpkin filling.
  • Whipped cream or ice cream (optional): These are the perfect finishing touches, adding lightness to the dessert while complementing the richness of the pumpkin and cake.

Step-by-Step Instructions 

Step 1: Preheat the oven to 350°F

Before you begin assembling the ingredients, preheat your oven to 350°F (175°C). This ensures that the cake will bake evenly once it’s in the oven.

Step 2: Prepare the baking pan

Spray a 9×13 inch baking dish with non-stick cooking spray. This is important to prevent the cake from sticking to the pan, making it easier to serve and clean up later. A glass or metal pan will work just fine for this recipe.

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Step 3: Mix the wet ingredients

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice (or cinnamon). Whisking vigorously will help to break up any lumps and ensure a smooth, even batter. If you prefer a stronger spice flavor, you can add a little extra pumpkin pie spice or cinnamon at this stage.

Tips: To achieve a smoother batter, make sure all the wet ingredients are at room temperature. This helps them blend more easily.

Step 4: Assemble the layers

  • Pour the pumpkin batter into the prepared baking dish, spreading it out evenly with a spatula to ensure an even layer. This will become the custardy base of your dump cake.
  • Next, evenly sprinkle the dry spice cake mix over the pumpkin mixture. There’s no need to stir—the cake mix will absorb the moisture from the pumpkin layer as it bakes.
  • Drizzle the melted butter evenly over the cake mix, making sure to cover as much of the surface as possible. The butter helps to create a crisp, golden-brown top layer.
  • Finally, sprinkle the chopped pecans and optional toffee bits on top for added texture and flavor.

Step 5: Bake and check for doneness

Place the baking dish in the preheated oven and bake for 50 to 55 minutes. The cake is done when the center is set but still has a slight jiggle, much like a pumpkin pie. You can check for doneness by inserting a toothpick into the center of the cake—if it comes out mostly clean with a little pumpkin residue, it’s ready.

Tip: The cake will firm up as it cools, so don’t worry if the center seems a bit soft when you first take it out of the oven.

Step 6: Let it cool and serve

Allow the cake to cool for about 15 minutes before serving. This cooling time helps the cake to set fully, and the flavors will continue to develop as it cools. Serve warm with whipped cream or a scoop of vanilla ice cream for a decadent finishing touch. The contrast between the warm cake and the cool topping makes this dessert even more irresistible.

Variations to Try 

One of the best aspects of a pumpkin dump cake is its versatility. You can easily customize the recipe to suit your personal preferences or dietary needs.

Alternative Cake Mixes

If you’re not a fan of spice cake or simply want to switch things up, you can use a yellow cake mix or vanilla cake mix for a milder, sweeter flavor profile. These will pair nicely with the pumpkin layer and allow the natural flavors of the pumpkin and spices to shine even more.

Nut Substitutes

If pecans aren’t your favorite, you can substitute them with other nuts like walnuts or almonds, which will add a slightly different texture and flavor. For a nut-free version, simply omit the nuts entirely— the toffee bits or chocolate chips can still add a bit of crunch if desired.

Additional Flavors

For a twist on the classic recipe, consider adding chocolate chips or caramel bits instead of toffee for a richer, more indulgent version. Alternatively, you can incorporate dried cranberries or raisins to introduce a fruity element that contrasts nicely with the sweet, creamy pumpkin filling.

Healthier Options

To make this recipe a bit lighter, you can use reduced-fat evaporated milk or reduce the amount of butter by half. Another option is to replace the brown sugar with coconut sugar, which has a lower glycemic index and adds a mild caramel flavor without being overly sweet.

Tips for the Best Pumpkin Dump Cake 

How to Ensure Even Baking

To avoid unevenly baked areas, be sure to spread the dry cake mix and melted butter as evenly as possible over the pumpkin layer. Use a spoon or spatula to smooth out the cake mix, and ensure the butter is drizzled evenly across the surface. If your oven runs hot or cold, you may need to adjust the baking time by 5 to 10 minutes. Check the cake at the 50-minute mark to prevent overcooking.

Making Ahead and Storing

This cake can be made a day ahead, which makes it perfect for holiday gatherings. Once baked and cooled, cover it tightly and store it in the refrigerator for up to three days. To reheat, warm individual portions in the microwave for 15-20 seconds, or reheat the entire cake in a 300°F oven for about 10 minutes.

Serving Suggestions

Pumpkin dump cake is delicious served either warm or cold. When warm, it has a gooey, comforting texture that pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. When chilled, it firms up more, giving it a denser, pie-like texture that is equally enjoyable.

Frequently Asked Questions (FAQs) 

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it will require extra preparation. To substitute, cook the fresh pumpkin until soft and mash or puree it until smooth. The texture may be a bit more watery than canned pumpkin, so you may need to strain some of the liquid out for a similar consistency.

Can I make this cake ahead of time?

Absolutely! Pumpkin dump cake can be made a day or two in advance. Store it in the refrigerator, tightly covered with plastic wrap or foil. For best results, reheat it slightly before serving to refresh the texture, either in the microwave or a low-temperature oven.

Is it possible to make a gluten-free version of this dump cake?

Yes, simply substitute the spice cake mix with a gluten-free cake mix. Be sure to double-check that the other ingredients, such as toffee bits or toppings, are gluten-free as well.

Can I freeze pumpkin dump cake?

Yes, you can freeze this cake. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw it in the fridge overnight, and reheat it in the oven or microwave before serving.

Can I substitute condensed milk for evaporated milk?

While evaporated milk is best for its thinner consistency, you can use condensed milk if necessary, but note that it is much sweeter. You may need to reduce the amount of added sugar in the recipe to compensate for the sweetness.

Conclusion: Why Pumpkin Dump Cake Should Be Your Go-To Fall Dessert 

Pumpkin dump cake is the perfect blend of simplicity, flavor, and fall comfort. Its ease of preparation, requiring just a few simple steps and minimal equipment, makes it an ideal dessert for busy holidays or last-minute gatherings. The rich pumpkin filling, paired with the spiced cake mix and crunchy toppings, creates a crowd-pleasing treat that feels both indulgent and homey.

Whether you’re serving it warm with whipped cream or chilled straight from the fridge, this dessert is guaranteed to impress. It’s also incredibly versatile, allowing you to adjust ingredients to suit dietary needs or personal preferences. Try this recipe at your next fall celebration and be prepared for it to become a seasonal favorite!

Don’t forget to share your creations or any variations you try in the comments below or on social media. We’d love to hear how you made this recipe your own!

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The Best Pumpkin Dump Cake


  • Author: Christine

Description

This Pumpkin Dump Cake is the perfect fall dessert—warm, spiced, and easy to make. With layers of rich pumpkin, a buttery cake mix topping, and crunchy pecans (or toffee bits), it’s an irresistible combination of textures and flavors. Whether you’re serving it for Thanksgiving or just a cozy weekend treat, this cake is sure to be a hit. The best part? It takes only a few minutes to assemble before baking, making it an excellent choice for busy hosts or spontaneous gatherings.


Ingredients

Scale
  • 1 (29 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk
  • 1 cup light brown sugar
  • 4 large eggs
  • 2 teaspoons pumpkin pie spice, or cinnamon
  • 1 (13.25 oz) box spice cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) butter, melted
  • 1 cup toffee bits (optional)
  • Whipped cream or ice cream (optional)

Instructions

  • Preheat the oven to 350°F (175°C).
    Spray a 9×13 inch baking pan with non-stick cooking spray. Set aside.
  • Mix the wet ingredients.
    In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth and well combined.
  • Assemble the cake layers.
    Pour the pumpkin mixture into the prepared baking pan, spreading it out evenly. Sprinkle the spice cake mix evenly over the pumpkin layer—there’s no need to mix it in. Drizzle the melted butter over the top of the cake mix, ensuring it covers as much surface area as possible. Sprinkle the chopped pecans and toffee bits on top.
  • Bake the cake.
    Bake the cake for 50 to 55 minutes, or until the center is set but still slightly jiggly (similar to pumpkin pie). A toothpick inserted into the center should come out with a bit of pumpkin residue, but the cake should no longer be liquid.
  • Cool and serve.
    Remove the cake from the oven and let it cool for 15 minutes. This allows the cake to firm up. Serve warm with whipped cream or a scoop of vanilla ice cream for a delicious finishing touch.

Notes

  • Substitute for Spice Cake Mix: If you don’t have spice cake mix on hand, you can use yellow or vanilla cake mix and add 1-2 teaspoons of cinnamon or pumpkin pie spice to mimic the spiced flavor.
  • Nut Alternatives: Feel free to swap the pecans with other nuts like walnuts or almonds, or omit the nuts entirely for a nut-free option. If you’re looking for extra crunch without nuts, try adding crushed graham crackers or more toffee bits.
  • Make Ahead & Storage: You can prepare the cake ahead of time. Once it cools, cover it tightly and store it in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or the whole cake in a 300°F oven for 10 minutes.
  • Serving Tip: Pumpkin dump cake is delicious served both warm and cold. If serving cold, the cake will have a firmer texture similar to pumpkin pie.
  • Variations: Get creative with add-ins like chocolate chips, caramel bits, or dried cranberries to give the cake a twist. For a healthier option, try using reduced-fat evaporated milk and less butter.

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