Okay, gather ’round, friends! Let me tell you about something truly special, something that screams autumn and cozy nights: my family’s favorite pumpkin dump cake. The first time I made it, the aroma filled the entire house – warm spices, sweet pumpkin, and that promise of a buttery, golden crust. I remember my youngest, Leo, practically vibrating with excitement, asking every five minutes if it was ready yet. And honestly, I was just as impatient!
We’ve had a few…adventures with this cake. One year, I accidentally used self-rising flour in the topping (don’t ask!), and it ended up more like a bizarre pumpkin bread pudding. We still ate it, of course, because that’s what you do when you’re family! But through all the trials and occasional errors, this pumpkin dump cake has become a staple.
This recipe is a lifesaver, especially for busy weeknights. Let’s be honest, with school, sports, and everything else, who has time for complicated baking? This pumpkin dump cake is the answer. It’s ridiculously easy to throw together, and the results are always amazing. I discovered this recipe when I was first starting out as a new mom, feeling totally overwhelmed in the kitchen. I needed something I could practically make with my eyes closed, and this was it. My philosophy in the kitchen is simple: good food, good company, and no unnecessary stress. So grab your apron, and let’s make some magic together. Don’t worry if you aren’t a pro, this is an easy pumpkin dessert, even beginners can master it! Come on, let’s get baking!
What You’ll Need for This Pumpkin Dump Cake
Alright, let’s talk ingredients for our star, the pumpkin dump cake! Here’s what you’ll need:
- 1 (15 ounce) can pumpkin puree: Not pumpkin pie filling, friends! Trust me, there’s a difference. I always use Libby’s – it’s consistently smooth and flavorful.
- 1 (12 ounce) can evaporated milk: This gives the cake a lovely richness. I’ve tried using regular milk in a pinch, but the evaporated milk really makes it special.
- 3 large eggs: These bind everything together. I always try to use organic, free-range eggs when possible.
- 1 cup granulated sugar: For that perfect sweetness.
- 1 teaspoon pumpkin pie spice: Can’t have pumpkin without the spice! I sometimes add a pinch of extra cinnamon, because why not? If you’re feeling adventurous, you can even make your own pumpkin pie spice blend at home.
- 1 box (15.25 ounce) yellow cake mix: This is the “dump” part, making it so easy. I always keep a box of this in my pantry for quick desserts. You can use a pumpkin spice cake mix as well for an extra kick of flavor!
- 1 cup (2 sticks) unsalted butter, melted: This creates that glorious, buttery topping. I always use real butter – the flavor is just unbeatable.
When making pumpkin dump cake, you can often find the best deals on canned pumpkin and evaporated milk around Thanksgiving, so stock up then! Here’s a little pumpkin dump cake trick I learned from my grandmother: warm the evaporated milk slightly before adding it to the mixture. It helps everything blend together more smoothly. As for the cake mix, any brand will do, but I find that a classic yellow cake mix provides the best balance of flavors.
And don’t forget, you can easily double this recipe for a larger crowd. Leftover ingredients? The pumpkin puree can be used for a delicious Pumpkin Cannoli Cake Roll. Make sure you store any leftovers in an airtight container or resealable bag for future use.
Let’s Make This Pumpkin Dump Cake Together
Alright, friend, let’s get started on this amazing pumpkin dump cake! I promise, it’s so simple, you’ll be making it on repeat.
Instructions
- Preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×13 inch baking dish. I like to use a little bit of cooking spray to make sure nothing sticks.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. Don’t worry if it looks a little lumpy at first – it’ll all come together. I learned the hard way with pumpkin dump cake that it’s important to mix these ingredients well before adding the cake mix.
- Pour the pumpkin mixture into the greased baking dish. Spread it evenly across the bottom.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Try to get it as uniform as possible. I sometimes use a fork to gently distribute the cake mix.
- Drizzle the melted butter evenly over the cake mix. This is key to that crispy, buttery topping. I learned this tip from the Pumpkin Dump Cake Recipe.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. In my kitchen, pumpkin dump cake usually takes about 55 minutes, but ovens vary, so keep an eye on it.
- Let the cake cool slightly before serving. This allows the flavors to meld together. While the pumpkin dump cake is cooking, I usually tidy up the kitchen and maybe put on some music.
Don’t worry if your pumpkin dump cake has a few cracks on top – that just adds character! Also, be careful not to overbake the cake, or it can become dry. Your pumpkin dump cake should smell like warm spices and sweet pumpkin – pure comfort in a baking dish.
How I Love to Serve This Pumpkin Dump Cake
Now for the best part – serving this glorious pumpkin dump cake! My family loves this pumpkin dump cake when I serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess against the warm, spiced cake is just heavenly.
This pumpkin dump cake is perfect for Thanksgiving, potlucks, or any fall gathering. It’s also a great way to use up any leftover pumpkin puree from other recipes. For presentation, I like to dust the top with a little powdered sugar or sprinkle on some chopped pecans. If you have extra pumpkin dump cake, you can store it in the refrigerator for up to three days. It’s also delicious cold, straight from the fridge!
One year, I tried making a caramel drizzle to go on top, and it was a huge hit. Friends always ask for this pumpkin dump cake recipe, especially around the holidays. You could also try making it in individual ramekins for a more elegant presentation. For tips on serving and presentation, check out this pumpkin dump cake recipe.
Your Pumpkin Dump Cake Questions Answered
Okay, let’s tackle some common questions about this amazing pumpkin dump cake. I’ve heard it all over the years from family, friends, and blog readers!
Q & A
Q: Can I use pumpkin pie filling instead of pumpkin puree?A: I wouldn’t recommend it. Pumpkin pie filling already has spices and sugar added, which can throw off the balance of flavors in the cake. Trust me, stick with the plain pumpkin puree.
Q: Can I use a different type of cake mix?A: Absolutely! I’ve used spice cake mix, butter pecan cake mix, and even chocolate cake mix with great results. It’s all about experimenting to find your favorite combination.
Q: My cake is browning too quickly. What should I do?A: You know what I do when my pumpkin dump cake starts to brown too quickly? I tent it with foil. Just loosely cover the baking dish with aluminum foil to prevent the top from burning.
Q: Can I add nuts to the cake?A: Definitely! Chopped pecans or walnuts are a great addition. I like to sprinkle them on top of the cake mix before drizzling with butter.
Q: My cake is dry. What did I do wrong?A: Overbaking is the most common culprit. Make sure to check the cake for doneness after about 50 minutes, and don’t be afraid to take it out of the oven even if it seems a little bit soft in the center. It will continue to set as it cools.
Q: Can I make this cake ahead of time?A: Yes, you can! Just let it cool completely and then store it in the refrigerator. It’s best served within a few days.
Q: Can I freeze the cake?A: Absolutely! Wrap it tightly in plastic wrap and then foil, and it will keep in the freezer for up to two months. Just thaw it overnight in the refrigerator before serving. It is truly a fall dessert recipes staple to have on hand! For more pumpkin recipes, check out my recipe for No-Bake Pumpkin Cheesecake Balls.
My Final Thoughts on This Pumpkin Dump Cake
This pumpkin dump cake isn’t just a recipe; it’s a memory, a tradition, and a little bit of my heart baked into every slice. It reminds me of cozy autumn evenings, family gatherings, and the simple joy of sharing something delicious with the people I love.
My Pumpkin Dump Cake Pro Tips:
- Don’t overmix the pumpkin mixture. Overmixing can lead to a tough cake.
- Use real butter for the best flavor. Trust me, it makes a difference!
- Experiment with different toppings. Ice cream, whipped cream, caramel sauce, chopped nuts – the possibilities are endless.
Over the years, we’ve tried a few variations on this pumpkin dump cake. My husband, Mark, loves it with a pecan streusel topping, while my daughter, Emily, prefers it with a cream cheese frosting. Leo, of course, just wants extra ice cream. You can easily adapt it to suit your own tastes and preferences. I have made this canned pumpkin cake more times than I can count!
Variations you may love:
- Chocolate Chip pumpkin dump cake: add 1 cup of chocolate chips to the pumpkin mixture.
- Caramel Apple pumpkin dump cake: Add 1 cup of diced apples and drizzle caramel sauce over the top before baking.
- Gingerbread pumpkin dump cake: Use a gingerbread cake mix instead of yellow cake mix.
I hope you’ll give this recipe a try and make it your own. Don’t be afraid to experiment, have fun, and most importantly, enjoy the process! This dump and bake cake is just that easy! I hope this recipe for pumpkin dump cake brings you as much joy as it has brought my family. Happy baking! While you’re at it, check out my recipe for Pumpkin Zucchini Bread – another fall favorite!
pumpkin dump cake
This easy Pumpkin Dump Cake is a simple and delicious fall dessert. It combines pumpkin puree, spice cake mix, and melted butter for a moist and flavorful treat that’s ready in under an hour!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 (15.25 ounce) box spice cake mix
- 1 cup (2 sticks) butter, melted
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture.
- Pour the melted butter evenly over the cake mix. Try to cover as much of the dry mix as possible.
- If desired, sprinkle chopped pecans or walnuts over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.