Pumpkin Dump Cake

If you’re looking for a simple and crowd-pleasing fall dessert, this pumpkin dump cake is it. Flavors of pumpkin and warm spices, a buttery cake-mix crust, topped with ice cream and drizzled with caramel is perfect for Thanksgiving, Friendsgiving, or any fall get-together. This is your go-to recipe with no complicated steps, no stress, just delicious and easy.

What is a Dump Cake?

If you’ve never made one, a dump cake is exactly what it sounds like. You literally dump everything right into the pan and bake it. Usually, there’s a layer of fruit or pumpkin filling on the bottom, then a dry cake mix on top, and butter. As it bakes, it turns into this gooey, golden dessert that’s somewhere between a cobbler and a cake. It’s one of those old-school recipes that people have been making forever, mostly because it’s easy, forgiving, and feeds a large amount of people. Which is why it’s such a popular dessert for Thanksgiving or a Friendsgiving.

Why you’ll love it:

• Uses pantry-friendly ingredients: canned pumpkin, spice cake mix or yellow cake mix, and butter.
• Big fall flavor without the fuss of a traditional pie and great when you need an easy dessert.
• Perfect to feed a large crowd, friendly and comforting.

Ingredients

• Pumpkin puree (not pumpkin pie filling)
• Eggs,
• White sugar
• Cinnamon
• Spice cake mix
• Butter, cold
• Optional: chopped pecans or walnuts
• Optional: vanilla ice cream, whipped cream, drizzled with caramel sauce.

Easy Pumpkin Dump Cake Directions

1. Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
2. In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and cinnamon until smooth.
3. Pour the pumpkin mixture into the prepared pan and smooth the top.
4. Evenly sprinkle the dry spice cake mix over the pumpkin layer. Do not stir.
5. Cut 1 cup (2 sticks) of cold unsalted butter into small cubes and place , over the surface so most of the dry mix is covered.
6. Bake for 55 to 60 minutes, until the top is golden and crisp and the filling is mostly set, with just a little wobble in the center.
7. Optional: If using chopped walnuts or pecans, sprinkle them in during the last 15 minutes of baking for a perfectly toasted crunch.on top.
8. Cool on the counter for about 30 minutes to 1 hour so it sets before slicing.
9. Serve warm.
10. Optional: top with ice cream or whipped cream. Drizzle with caramel sauce.

How to Know When Pumpkin Dump Cake Is Done

Unlike traditional cakes, the toothpick method won’t work for a pumpkin dump cake.

The top of the cake should have a golden-brown crust and just a little wobble in the center.

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How to Serve Pumpkin Dump Cake

Serve warm, then top with a scoop of vanilla ice cream or whipped cream. And if you want to be a little extra, drizzle caramel sauce over the top before serving.

How to Store Pumpkin Dump Cake

Cover and store in the refrigerator for up to 4 days. I reheat it in the micorwave because it tastes the best warm.

Common Mistakes to Avoid:

• Using the wrong pumpkin: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices added, which can make the texture heavy and overly sweet.
• Uneven Cake Mix: Spread the dry cake mix evenly over the pumpkin layer before adding the butter. If you leave thick spots or bare patches, you’ll end up with parts that don’t bake right.
• Cutting Into It Too Soon: Let it rest 30 minutes to an 1 hour before serving. The layers need time to settle so they hold together nicely when you scoop it.

For more Fall recipes try my my Pumpkin Waffles.