Pumpkin Dump Cake Recipe

If you’re looking for a dessert that’s insanely easy but tastes like it took hours to make, you’ve hit the jackpot with my Pumpkin Dump Cake Recipe. Seriously, this recipe is one of those magical kitchen shortcuts that still delivers big on flavor and fall vibes—it’s sweet, spiced just right, and comforting in every bite. Trust me, once you try this, you’ll want to keep it on rotation all autumn long.

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Ingredients & Why They Work

The ingredients here combine pantry staples with seasonal pumpkin goodness. They come together easily but make this cake feel special. Here are a few tips to help you shop smart and bake with confidence.

• Pure pumpkin: Go for canned pure pumpkin, not pie filling, because it’s smooth and perfectly neutral to build flavor.
• Evaporated milk: Adds creaminess without extra wateriness—don’t swap it for regular milk or you’ll lose that rich texture.
• Light brown sugar: Gives just the right amount of caramel undertone to balance the spices.
• Eggs: Your binder, helping the pumpkin filling set just right.
• Pumpkin pie spice: The cozy blend of cinnamon, nutmeg, and cloves that makes pumpkin desserts sing.
• Yellow cake mix: This is your shortcut to the cake topping—no need to mix batter from scratch!
• Butter: Melted butter poured over the top creates that amazing golden crust you’ll swoon over.
• Crushed graham crackers or pecans: These add delightful crunch and flavor contrast—you pick your favorite or do a combo.
• Toffee bits (optional): Toss these on for an extra sweet crunch that’s pretty irresistible if you like a bit of decadence.

Make It Your Way

I love how forgiving the Pumpkin Dump Cake Recipe is, so I often make it a little differently depending on what I have on hand or my mood. The best part is that you can tweak the toppings or spices and still get delicious results.

• Nut-free variation: I sometimes swap out the graham crackers for crushed pretzels or gluten-free crackers for a salty sweet vibe perfect for allergy diets.
• Extra spice kick: I like to add a pinch of ground ginger or cardamom to the pumpkin mix when I want a bit more warmth and complexity.
• Healthier swaps: Using a sugar substitute for the brown sugar or losing the toffee bits works if you want to lighten this up a bit.
• Seasonal extras: During holiday seasons, a handful of dried cranberries or chopped apples stirred into the pumpkin filling adds a fresh fruity twist.

Step-by-Step: How I Make Pumpkin Dump Cake Recipe

Step 1: Prep Your Pan Like a Pro

First things first: preheat your oven to 350°F (175°C). I always use a 9×13 inch baking pan because it’s the perfect size for this recipe to spread out evenly. Spray it thoroughly with nonstick cooking spray or grease it lightly with butter. This step saves you from any cake sticking and makes cleanup easier.

Step 2: Mix the Pumpkin Filling

In a large bowl, combine the pure pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Stir all this until smooth and fully blended. Make sure to scrape the sides well so the sugar gets nicely mixed in. Once it looks consistent, pour this filling right into your prepared pan. It’s thick and luscious—your cake will be super moist from this.

Step 3: Layer on the Cake Mix and Toppings

Next, sprinkle the entire box of yellow cake mix evenly over the pumpkin filling. Don’t worry about stirring it in—that’s the genius of a dump cake! On top of that, add your crushed graham crackers or pecans, and if you’re feeling adventurous, scatter the toffee bits around. These little layers of texture bring the whole dessert to life.

Step 4: Butter It Up and Bake

Now, pour the melted butter evenly across the entire top. This butter melts into the cake mix and crisps everything up perfectly as it bakes. Pop the pan into your preheated oven and bake for about 45-50 minutes. You’ll know it’s ready when the edges turn golden brown and the center sets—give the pan a gentle jiggle to check.

Step 5: Serve Warm and Enjoy

This cake is fantastic warm, fresh out of the oven, but also delicious at room temperature. I often serve it with a scoop of vanilla ice cream or a dollop of whipped cream—it’s like dessert magic. Just a friendly heads-up: the toffee bits stay crunchier if you serve it right away, so if you love that texture, don’t wait too long!

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I’m a sucker for simplicity and usually keep it classic with a scoop of vanilla ice cream or lightly sweetened whipped cream. Sometimes I sprinkle a pinch of cinnamon or nutmeg on top for a little extra festive flair. If you want to get fancy, chopped toasted pecans or a drizzle of caramel sauce complements this dessert beautifully.

Side Dishes

Because this cake is rich and flavorful, I like pairing it with light sides like a simple green salad with tangy vinaigrette during dinner parties. A cup of hot apple cider or pumpkin spice latte is also perfect for a cozy fall afternoon treat alongside your slice.

Creative Ways to Present

For holiday gatherings, I’ve served this dump cake in individual ramekins topped with whipped cream and a sprinkle of crushed gingersnap cookies. It makes a charming single-serving dessert that feels extra thoughtful without extra work. You can also layer it in a trifle bowl with whipped cream and toasted nuts for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store your leftover pumpkin dump cake in an airtight container in the fridge for up to 3 days. I usually cover my baking dish tightly with foil or plastic wrap to keep it fresh. The flavor actually deepens a bit overnight, and it still tastes amazing cold or warmed up.

Freezing

I’ve frozen this cake a couple of times with good success. I cut it into individual squares, wrap each piece tightly in plastic wrap, then foil, and freeze. When you want a treat, thaw overnight in the fridge, then warm gently in the oven. The texture holds up pretty well, though the toffee bits might lose some crunch.

Reheating

To reheat leftovers, I pop a slice in the microwave for about 30 seconds or warm it in a 300°F oven for 10-15 minutes. Cover loosely so it doesn’t dry out, and consider adding a little whipped cream or ice cream to revive that fresh-baked feeling.

FAQs

Final Thoughts

This Pumpkin Dump Cake Recipe has been such a dependable favorite in my kitchen, especially during busy fall weekends and holiday dinners. Its effortless assembly and melt-in-your-mouth goodness make it one of those recipes I’ll happily share with anyone who wants to impress with minimal effort. So go ahead, give it a try—you’ll be so glad you did, and you’ll probably find yourself making it again and again just like I do.

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