why make this recipe
Pumpkin Dump Cake is a tasty and easy dessert that combines the flavors of pumpkin pie with a rich cake topping. It’s perfect for fall or any time you want a sweet treat that doesn’t take a lot of effort. This cake is warm, comforting, and can be made for gatherings or just a cozy night at home.
how to make Pumpkin Dump Cake
Ingredients :
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 (15.25 oz) box yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Directions :
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
- Spread the pumpkin mixture evenly in the prepared dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer—do not stir.
- Scatter chopped nuts on top and drizzle with melted butter.
- Bake for 45-50 minutes or until golden brown and bubbly.
- Allow cooling slightly before serving; pair with whipped cream or ice cream if desired.
how to serve Pumpkin Dump Cake
You can serve Pumpkin Dump Cake warm or at room temperature. A scoop of ice cream or a dollop of whipped cream on top makes it even better! This dessert is great for family dinners, holiday gatherings, or any special occasion.
how to store Pumpkin Dump Cake
To store Pumpkin Dump Cake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn.
tips to make Pumpkin Dump Cake
- Make sure to use pure pumpkin puree, not pumpkin pie filling, to get the right flavor.
- You can adjust the spices to your taste. Adding more cinnamon or a pinch of ginger can enhance the flavor.
- For a more cake-like texture, you may stir the cake mix slightly into the pumpkin layer, but it’s best when left as is.
variation
You can switch up the nuts in this recipe or leave them out entirely if desired. For a different flavor, try adding chocolate chips or dried cranberries on top.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it is cooked and pureed to match the texture of canned pumpkin.
Is it necessary to add nuts?
No, the nuts are optional. If you prefer a nut-free option, you can simply skip them.
How do I know when it’s done baking?
The cake should be golden brown on top and bubbly around the edges. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Pumpkin Dump Cake
- Total Time: 65 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delicious and easy dessert that combines the flavors of pumpkin pie with a rich cake topping, perfect for fall or any sweet treat craving.
Ingredients
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 (15.25 oz) box yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
- Spread the pumpkin mixture evenly in the prepared dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer—do not stir.
- Scatter chopped nuts on top and drizzle with melted butter.
- Bake for 45-50 minutes or until golden brown and bubbly.
- Allow cooling slightly before serving; pair with whipped cream or ice cream if desired.
Notes
Use pure pumpkin puree for the best flavor. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American