Pumpkin Dump Cake Recipe: Easy, Delicious, and Perfect for Fall

Introduction

Fall has always been my favorite season, not just because of the crisp air and colorful leaves, but also because it’s the season of pumpkin everything. One of my go-to desserts when I want something easy yet comforting is pumpkin dump cake. I first stumbled upon this recipe during a busy fall afternoon when I was craving something pumpkin-flavored but didn’t want to spend hours in the kitchen. With just a few ingredients, I had a warm, spiced dessert ready to be enjoyed. I’m Ella chef, and this pumpkin dump cake recipe has since become a fall favorite in my kitchen.

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Pumpkin Dump Cake

An easy and delicious dessert with a spiced pumpkin filling, topped with a buttery cake crust—perfect for fall gatherings.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Cooling Time 10 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Cake

• 1 can pumpkin puree 15 oz can
• 1 can sweetened condensed milk 14 oz can
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla extract

Topping

• 1 box yellow cake mix or spice cake mix
• 1/2 cup unsalted butter melted
• 1/2 cup chopped pecans optional

Equipment

• 9×13 inch baking dish
• Mixing bowl
• Whisk

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, and vanilla extract until smooth.
3. Pour the pumpkin mixture into the prepared baking dish, spreading evenly.
4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
5. Drizzle the melted butter evenly over the cake mix. Sprinkle chopped pecans over the top if using.
6. Bake for 40–45 minutes or until the top is golden brown. Let it cool for 10 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 190mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 1200IUVitamin C: 4mgCalcium: 70mgIron: 2.5mg

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. For a lighter version, use low-fat sweetened condensed milk.

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How to Make the Recipe

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This will ensure that the cake doesn’t stick and that it bakes evenly.

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, and vanilla extract. Use a whisk to mix until smooth and fully combined. The mixture should be thick and creamy, with the spices evenly distributed.

Pour this mixture into your prepared baking dish, spreading it out evenly with a spatula. You’ll notice how velvety and smooth the filling looks—this is the base of your dump cake.

Next, sprinkle the dry cake mix evenly over the pumpkin mixture. Don’t mix the cake mix in, as the topping will form as it bakes. Drizzle the melted butter evenly over the cake mix, ensuring all the dry spots are covered. If you like, sprinkle some chopped pecans on top for added crunch and flavor.

Place the dish in the oven and bake for 40–45 minutes or until the top is golden brown. The cake will be bubbling around the edges, and the top should be slightly crisp. Let the dump cake cool for about 10 minutes before serving.

You can enjoy it on its own, or serve it with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Conclusion

Pumpkin dump cake is the epitome of an easy and delicious fall dessert. With minimal effort, you can create a warm, comforting treat that’s perfect for cozy evenings, family gatherings, or holiday celebrations. The combination of spiced pumpkin and buttery cake is irresistible, and the best part is that it’s foolproof. Whether you’re baking for a crowd or just craving something sweet, this recipe is sure to be a hit. It’s the ultimate dessert for pumpkin lovers—quick to prepare and always delicious!