Pumpkin Dump Cake Recipe

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This Pumpkin Dump Cake is the ultimate fall dessert: warm, gooey, and irresistibly rich. Imagine a silky pumpkin pie filling baked beneath a buttery, crumbly cake topping with just the right touch of spice. The magic happens in the oven—no heavy mixing or layering required. Top it off with whipped cream or vanilla ice cream, and it melts right into the warm caramelized edges for that perfect bite. Whether you’re hosting a Thanksgiving feast or just want a cozy sweet treat on a chilly evening, this cake fits the mood beautifully.

Unlike traditional cakes, this one skips the structure and dives straight into decadence. The simplicity of dumping all the ingredients into a baking dish and letting the oven do the work makes this recipe a weeknight hero. It’s an easy dessert with big reward—an ideal option for both beginner bakers and those who simply want dessert without the fuss.

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Why You’ll Love This Pumpkin Dump Cake

• Incredibly Easy: No mixing bowls needed—just layer and bake.
• Perfect Texture: Creamy base, crunchy topping, and a caramel-like finish.
• Full of Fall Flavor: Cinnamon, nutmeg, and pumpkin come together perfectly.
• Crowd Favorite: Great for potlucks, holidays, or cozy family dinners.
• Make-Ahead Friendly: Tastes even better the next day.

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Why They Matter)

Before diving into this luscious Pumpkin Dump Cake, gather the right tools to make the process seamless and mess-free:

• 9×13-inch Baking Dish – This is your cake’s home. Its size ensures even baking and enough room for proper layering.
• Spatula or Spoon – While mixing is minimal, you’ll still need to spread out layers gently.
• Measuring Cups & Spoons – Precision matters when you’re working with dry cake mix and spices.
• Can Opener – Essential for opening the pumpkin puree and evaporated milk cans quickly.
• Butter Knife or Pastry Cutter (Optional) – If you want to cut cold butter into perfect slivers to place on top, this helps with an even melt.
• Oven Mitts – Safety first! This dessert comes out bubbling hot, so protect your hands.

Having these tools nearby not only makes the preparation smoother, but it also helps you avoid overmixing, under-baking, or soggy spots from uneven butter distribution.

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Preparation Tips

• Use Cold Butter: Slice or cube your butter straight from the fridge so it doesn’t melt too quickly before baking. This helps with an even, golden-brown crumb topping.
• Don’t Stir the Layers: After adding each ingredient to the baking dish, resist the urge to mix. The beauty of dump cake lies in its distinct layers.
• Grease Your Pan Well: Use butter or non-stick spray to prevent sticking and to ensure you get clean slices with that gooey bottom intact.
• Use High-Quality Pumpkin Puree: For the richest flavor and best texture, go with 100% pure pumpkin, not pumpkin pie filling.
• Let it Rest Before Serving: Giving it 15–20 minutes after baking helps the structure settle and makes slicing much easier.

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Ingredients for This Pumpkin Dump Cake Recipe

Here’s everything you’ll need to create this warm and cozy dessert:

• 1 can (15 oz) pumpkin puree – Use 100% pure pumpkin for the best flavor and texture.
• 1 can (12 oz) evaporated milk – Adds creamy richness to the pumpkin base.
• 3 large eggs – Binds the filling and gives it that custard-like texture.
• 1 cup granulated sugar – Sweetens the filling perfectly.
• 1 tsp ground cinnamon – Classic fall spice that complements the pumpkin beautifully.
• ½ tsp ground nutmeg – Adds warmth and depth.
• ½ tsp ground ginger – Optional, but great for a spicier bite.
• ¼ tsp salt – Balances the sweetness.
• 1 box yellow cake mix (about 15.25 oz) – This forms the buttery cake topping.
• ¾ cup unsalted butter, cold and sliced thin – Helps create that golden, crisp top.
• Optional toppings: Whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

This simple list of ingredients delivers a dessert that’s both indulgent and fuss-free.

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Step 1: Preheat the Oven and Prep Your Dish

Set your oven to 350°F (175°C). While it’s heating, grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and ensure easy serving later.

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Step 2: Mix the Pumpkin Filling

In a large bowl (or directly in the baking dish if you prefer), combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger (if using), and salt. Stir until smooth and well-blended.

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Step 3: Pour the Pumpkin Mixture into the Dish

Pour the pumpkin filling into your greased baking dish. Use a spatula to evenly spread the mixture across the bottom.

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Step 4: Sprinkle Cake Mix Evenly on Top

Take the dry yellow cake mix straight from the box and evenly sprinkle it over the entire surface of the pumpkin filling. Make sure there are no big clumps and that the entire top is covered.

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Step 5: Add Sliced Butter on Top

Distribute the cold, thin slices of butter evenly across the top of the cake mix. Try to cover as much of the surface as possible. As the butter melts, it will moisten the cake mix and form a golden crust.

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Step 6: Bake

Place the dish in the center of the oven and bake for 50–60 minutes, or until the top is golden brown and the filling is set (a slight jiggle in the center is okay). If it starts browning too quickly, lightly cover with foil.

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Step 7: Cool Before Serving

Let the cake cool for at least 15–20 minutes before serving. This helps it firm up for easier slicing and brings out the full flavor. Serve warm with whipped cream or ice cream for extra indulgence.

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Notes

• Make It Ahead: This Pumpkin Dump Cake can be made a day in advance and stored in the refrigerator. The flavors deepen overnight, making it even better the next day.
• Serve Warm or Cold: It’s delicious either way, but reheating individual slices in the microwave (about 20–30 seconds) brings back the gooey warmth.
• Customize the Spices: Feel free to adjust the cinnamon, nutmeg, or ginger to match your preferred level of spice.

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Watch Out for These Mistakes While Cooking

• Using Pumpkin Pie Filling Instead of Puree: Pumpkin pie filling already contains sugar and spices, which will throw off the balance of this recipe.
• Not Spreading the Cake Mix Evenly: Uneven layering can cause dry patches or soggy pockets.
• Forgetting to Use Cold Butter: Room-temperature butter melts too fast and won’t give the topping that signature golden crumble.
• Mixing the Layers: It’s tempting, but don’t stir after layering. The magic comes from letting each ingredient bake into its place.
• Underbaking: If the middle is still very loose after 50 minutes, leave it in a bit longer. The top should be golden brown and firm.
• Skipping the Grease: Without greasing the baking dish, cleanup becomes a nightmare, and slices won’t come out clean.
• Adding Too Much Butter: While it may be tempting for richness, excess butter can make the cake greasy and heavy.
• Serving Too Soon: Letting the cake cool slightly helps everything set, improving both texture and flavor.

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What to Serve With Pumpkin Dump Cake?

Pumpkin Dump Cake is already a dessert star, but pairing it with the right sides or toppings can make it even more memorable. Whether you’re serving it after dinner or during a cozy afternoon gathering, here are some perfect pairings:

8 Recommendations

1. Vanilla Ice Cream
   The cold, creamy texture melts into the warm cake—an unbeatable combo.
2. Whipped Cream with a Dash of Cinnamon
   Light and fluffy, this adds a cloud-like topping and an extra layer of spice.
3. Caramel Sauce Drizzle
   A few spoonfuls of warm caramel sauce add a decadent, sticky-sweet finish.
4. Candied Pecans or Walnuts
   Sprinkle on top for a crunch that contrasts the soft cake beautifully.
5. Hot Apple Cider
   A warm drink that enhances the cozy autumn vibe of the dish.
6. Spiced Chai Latte
   The earthy spices of chai complement the pumpkin flavor without overpowering it.
7. Fresh Berries
   Slightly tart raspberries or blackberries add brightness and balance.
8. Salted Caramel Coffee or Latte
   A delicious pairing that brings out the sweetness while cutting through the richness.

These pairings help transform a simple dessert into an indulgent experience that’s ready for any fall celebration.

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Storage Instructions

Pumpkin Dump Cake stores beautifully, making it an ideal make-ahead dessert or leftover treat.

• Refrigerator: After the cake has fully cooled, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the fridge for up to 5 days.
• Freezer: You can freeze it too! Cut the cake into individual portions and wrap them well in plastic wrap and foil. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results, warm individual servings in the microwave for 20–30 seconds, or in the oven at 300°F (150°C) for 10–15 minutes.

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Estimated Nutrition (Per Serving — Based on 12 Servings)

These are rough estimates and can vary based on brand and serving size.

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Cholesterol: 85mg
• Sodium: 320mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 5g
• Serving Size: 1 square (approx. 1/12 of the cake)

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Frequently Asked Questions

1. Can I use pumpkin pie filling instead of pumpkin puree?

It’s not recommended. Pumpkin pie filling already has sugar and spices added, which will throw off the flavor and consistency of this recipe.

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2. Can I make Pumpkin Dump Cake gluten-free?

Yes! Simply use a gluten-free yellow cake mix, and ensure your other ingredients (especially spices) are certified gluten-free.

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3. How do I know when the cake is done baking?

The top should be golden brown, and the pumpkin filling should be set with a slight jiggle in the center. A clean knife inserted near the center should come out mostly clean.

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4. Can I use a spice cake mix instead of yellow?

Absolutely! A spice cake mix works beautifully and adds an extra punch of autumn flavor.

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5. Why is my topping dry in spots?

This usually happens if the butter isn’t evenly distributed. Try slicing it thinner or melting it and drizzling it over the cake mix instead.

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6. Can I double the recipe for a larger crowd?

Yes, but use two 9×13 pans for even baking, or a larger roasting pan if available. Increase bake time by 5–10 minutes, and watch for doneness.

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7. Do I need to refrigerate leftovers?

Yes, because of the egg and dairy in the filling, store leftovers in the refrigerator once fully cooled.

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8. Can I prepare this ahead of time?

Definitely. You can assemble the layers ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.

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Conclusion

Pumpkin Dump Cake is the ultimate no-fuss fall dessert. With just a few simple ingredients and minimal prep, you get all the flavor of pumpkin pie with a golden, buttery cake topping that’s impossible to resist. Whether you’re serving it warm with ice cream or sneaking a cold bite straight from the fridge, this dessert delivers comfort and joy in every bite. Ideal for Thanksgiving, potlucks, or an easy weeknight treat, it’s a recipe you’ll keep coming back to year after year.

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