Pumpkin Dump Cake Recipe – An Easy Delight for Fall Gatherings

There’s something about the crispness in the air and the golden leaves drifting down that makes my heart feel warm. Each autumn, my thoughts turn to cozy gatherings filled with laughter, love, and, of course, delicious treats. One of my all-time favorites is Pumpkin Dump Cake. With its rich pumpkin goodness and a sprinkle of spice, this dessert fills the kitchen with the sweetest aromas that instantly take you back to cherished family gatherings. Let me take you through this simple yet heartwarming recipe that’ll make your home feel like a cozy haven this fall.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 (15 oz) can pure pumpkin puree – Look for organic for the best taste!
• 3 large eggs
• 1 cup granulated sugar – Sweetness that balances everything out.
• 2 tsp ground cinnamon – The spice of fall that warms your soul.
• 1/2 tsp ground nutmeg – Adds a subtle richness.
• 1 tsp vanilla extract – A splash of warmth that ties it all together.
• 1 (15.25 oz) box yellow cake mix – The secret to that delicious, crumbly topping.
• 1 cup chopped pecans or walnuts – Crunchy texture for added delight.
• 1/2 cup unsalted butter, melted – For that irresistible golden crust.

How to Make It

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. You’ll want that butter to help your cake come out perfectly.

2. In a large bowl, mix together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until it’s beautifully smooth. Just imagine how the spices dance together — heavenly!

3. Spread the pumpkin mixture evenly in the prepared dish. The vibrant orange layer looks so inviting already!

4. Sprinkle the yellow cake mix evenly over the pumpkin layer—don’t stir! Trust me on this; it creates the best topping.

5. Scatter the chopped nuts on top, then drizzle with melted butter. You’ll hear that soft sizzle when it hits the pan — that’s when you know it’s just right.

6. Bake for 45-50 minutes, or until it’s golden brown and bubbly. Your kitchen will smell like fall itself!

7. Allow cooling slightly before serving; pair it with whipped cream or a scoop of ice cream if you want to treat yourself even more.

Kitchen Tips

• Time-saving trick: You can use store-bought whipped cream to save time on toppings. It’s both delicious and quick!
• Fix for common mistakes: If your cake mix clumps, just sift it lightly before sprinkling on top.
• Personal twist: Add a handful of chocolate chips for a little velvety surprise beneath that crumbly topping.

Serving Ideas

Imagine this cake gracing your family dinner or Sunday brunch! It’s perfect for cozy nights in or festive holiday spread. Serve it warm right out of the oven, and don’t forget a dollop of cream or ice cream! You could even pair it with a hot cup of cider or a cozy mug of tea to warm you from the inside out.

Storing & Leftovers

• Store any leftovers in the fridge, covered, for up to 5 days — if it lasts that long!
• To reheat, pop it in the microwave for about 20 seconds to keep that warm, gooey texture intact.
• Leftover Pumpkin Dump Cake makes a delightful breakfast treat. Just warm it up and enjoy a slice with your morning coffee!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors have more time to meld.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Applesauce could work instead of the eggs.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic brings the best experience.

Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and that delicious, fragrant smell — that’s your sign it’s ready!

Final Thoughts

Pumpkin Dump Cake isn’t just a dessert; it’s a hug in a pan. This cake has been part of my family’s autumn traditions for years, making each bite filled with stories and memories of laughter around the dinner table. I hope you try this recipe and make it your own, whether by adding your favorite spices or sharing it with loved ones during your next gathering. Embrace the warmth of fall with this delightful Pumpkin Dump Cake, and remember, each slice comes with a sprinkle of love. Happy baking! 🍂✨

Pumpkin Dump Cake

A deliciously easy pumpkin dump cake that fills your home with the warmth of fall aromas, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 300

Ingredients Method Notes

Ingredients

  

Pumpkin Mixture

• 1 15 oz can pure pumpkin puree Look for organic for the best taste!
• 3 large eggs
• 1 cup granulated sugar Sweetness that balances everything out.
• 2 tsp ground cinnamon The spice of fall that warms your soul.
• 1/2 tsp ground nutmeg Adds a subtle richness.
• 1 tsp vanilla extract A splash of warmth that ties it all together.

Topping

• 1 15.25 oz box yellow cake mix The secret to that delicious, crumbly topping.
• 1 cup chopped pecans or walnuts Crunchy texture for added delight.
• 1/2 cup unsalted butter, melted For that irresistible golden crust.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, mix together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until it’s smooth.
3. Spread the pumpkin mixture evenly in the prepared dish.

Topping

1. Sprinkle the yellow cake mix evenly over the pumpkin layer—don’t stir!
2. Scatter the chopped nuts on top, then drizzle with melted butter.

Baking

1. Bake for 45-50 minutes, or until it’s golden brown and bubbly.
2. Allow cooling slightly before serving; pair it with whipped cream or a scoop of ice cream.

Notes

Store leftovers in the fridge for up to 5 days. Reheat in the microwave for about 20 seconds. Leftover Pumpkin Dump Cake also makes a delightful breakfast treat.