Pumpkin Dump Cake: The Ultimate Fall Dessert
As the leaves start to change and the air gets crisp, there’s nothing better than cozying up with a warm, spiced dessert. This Pumpkin Dump Cake is the perfect fall treat, combining the flavors of pumpkin pie and a buttery cake with the crunch of chopped walnuts or pecans. It’s incredibly easy to make—just mix, dump, and bake! Whether you’re hosting a fall gathering or just want a sweet treat for the family, this dessert will be a hit. Let’s get into how to make this comforting and delicious dessert!
Ingredients:
- 30 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup salted butter
- 1 cup chopped walnuts or pecans
- Whipped cream, for serving
- Vanilla ice cream, for serving
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by lightly greasing it or lining it with parchment paper. This ensures the cake won’t stick and makes for easier cleanup.
2. Prepare the Pumpkin Mixture:
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice. Mix everything together until smooth and well combined. This mixture forms the creamy, spiced base of your pumpkin dump cake.
3. Assemble the Cake:
- Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out to cover the entire bottom.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture, ensuring complete coverage.
- For an extra burst of flavor, sprinkle a little more pumpkin pie spice on top of the cake mix if desired.
4. Add the Butter and Nuts:
- Melt the butter and drizzle it evenly over the cake mix. If you prefer, you can slice the butter into thin pats and distribute them evenly over the top.
- Sprinkle the chopped walnuts or pecans evenly across the top for added crunch and flavor.
5. Bake the Cake:
Place the baking dish in the preheated oven and bake for 1 hour, or until the top is golden brown and the pumpkin filling is set. You’ll know it’s ready when the cake looks slightly crisp on the top and the center no longer jiggles.
6. Serve:
Let the cake cool slightly before serving. Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream for the ultimate fall dessert experience. For an extra touch, sprinkle a bit of pumpkin spice on top!
Recipe Notes:
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 12 servings
- Calories: 350 kcal per serving
Tips for Making the Best Pumpkin Dump Cake:
- Customize the nuts: Feel free to use your favorite nuts—pecans and walnuts work great, but you can try almonds or skip the nuts altogether if preferred.
- Spice it up: Add extra cinnamon or nutmeg if you love a stronger spice flavor, or try adding a little ginger or cloves for extra warmth.
- Storage: Leftover pumpkin dump cake can be stored in the refrigerator for up to 3 days. Simply reheat in the microwave for a quick and cozy treat!
Conclusion:
This Pumpkin Dump Cake is an easy, delicious way to embrace the flavors of fall. With minimal prep and just a few ingredients, it’s the perfect dessert for both beginners and experienced bakers. The combination of creamy pumpkin filling, buttery cake topping, and crunchy nuts makes each bite irresistible. Don’t forget to top it with whipped cream or vanilla ice cream for an extra indulgent treat!
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Pumpkin Dump Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Description
This Cozy Pumpkin Spice Dump Cake brings together all the comforting flavors of fall. With a creamy pumpkin base infused with cinnamon and pumpkin pie spice, and a golden, buttery cake topping, it’s the perfect dessert for cool autumn nights. Topped with crunchy nuts and served warm, this cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Ingredients
30 ounces pumpkin puree
12 ounces evaporated milk
4 large eggs
1 ½ cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup salted butter
1 cup chopped walnuts or pecans
Whipped cream, for serving
Vanilla ice cream, for serving
Instructions
Preheat your oven to 350°F (175°C) and set aside a 9×13-inch baking dish.
In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, ground cinnamon, and pumpkin pie spice until well combined. Pour the mixture evenly into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. For an extra burst of flavor, sprinkle a bit more pumpkin pie spice over the top of the cake mix.
Melt the butter and pour it evenly over the cake mix. Alternatively, you can cut the butter into thin slices and distribute them across the top of the cake mix.
Sprinkle the chopped walnuts or pecans evenly over the top.
Bake the cake for 1 hour, or until the top is golden brown and the filling is set.
Serve the cake warm with whipped cream, vanilla ice cream, and an extra dash of pumpkin spice for garnish. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350