5-Ingredient Easy Pumpkin Dump Cake – Made with Cake Mix & Pumpkin Puree
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The Ultimate Fall Treat
Imagine this: crisp autumn air, golden leaves rustling outside, and the warm, cozy scent of cinnamon and nutmeg filling your home. The season calls for comfort foods, and what better way to celebrate fall than with a deliciously effortless pumpkin dump cake?
If you’re looking for a no-fuss, quick, and incredibly tasty dessert, you’re in the right place. This pumpkin dump cake with spice cake mix is the perfect solution for those moments when you crave a homemade treat but don’t want to spend hours in the kitchen.
This recipe is:
Effortless – No complicated mixing or layering!
Deliciously moist with a crunchy, buttery topping.
Perfect for holidays, potlucks, or a cozy night in.
With just a handful of pantry staples and 5 minutes of prep, you’ll have a dessert that tastes like it took hours to make. Ready to bake? Let’s dive in!
Ingredients for Pumpkin Dump Cake
This recipe requires simple, everyday ingredients that you likely already have in your kitchen.
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 oz) |
| Spice cake mix | 1 box (15.25 oz) |
| Evaporated milk | 1 can (12 oz) |
| Eggs | 3 large |
| Granulated sugar | ¾ cup |
| Pumpkin pie spice | 1 tsp |
| Melted butter | 1 cup (2 sticks) |
| Chopped pecans (optional) | ½ cup |
Pro Tip: If you don’t have spice cake mix, use yellow cake mix and add 2 teaspoons of pumpkin pie spice for that signature fall flavor.
Step-by-Step: How to Make Pumpkin Dump Cake
This is a true dump-and-bake dessert, meaning minimal effort with maximum flavor. Follow these steps for a perfectly baked, golden brown cake every time.
. Prepare the Pumpkin Mixture
- Preheat your oven to 350°F (175°C).
- Softly oil a 9×13-inch heating dish to avoid sticking.
- In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, and pumpkin-pie spice. Whisk until smooth and well blended.
Assemble the Dump Cake Layers
- Pour the pumpkin blend equally into the arranged heating dish.
- Sprinkle the spice cake mix evenly over the pumpkin layer—do not stir!
- Drizzle melted butter over the dry cake mix, ensuring an even coating.
- For added crunch, sprinkle chopped pecans on top (optional but recommended).
. Bake to Perfection
- Place the cake in the oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow it to cool for 15-20 minutes before serving.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a generous dollop of whipped cream.
- Sprinkle with cinnamon sugar for an extra layer of fall flavor.
- Drizzle with caramel sauce for an indulgent twist.
Tips for the Best Pumpkin Dump Cake
Use cold butter if you want a more crumbly, streusel-like topping.
Prefer a firmer texture? Reduce the evaporated milk to ¾ cup.
For a nut-free version, skip the pecans or replace them with chocolate chips.
Make it dairy-free by using coconut oil instead of butter and a dairy-free cake mix.
Why You’ll Love This Easy Pumpkin Dump Cake Recipe
Still not convinced? Here’s why this dessert will become a staple in your fall baking:
No special equipment is needed – Just a bowl, a whisk, and a baking dish.
Perfect for last-minute gatherings – Quick to make and always a hit!
Tastes even better the next day – The flavors meld together beautifully.
Customizable – Add nuts, chocolate chips, or even a layer of cream cheese for a unique twist.
FAQs About Pumpkin Dump Cake With Spice Cake Mix
1. Can I make pumpkin dump cake ahead of time?
Yes! You can bake it a day in advance and store it in the fridge. When ready to serve, warm it up in the oven at 300°F (150°C) for 10 minutes or microwave individual portions for 30 seconds.
2. Can I utilize new pumpkins instead of canned puree?
Absolutely! Simply substitute 1 ¾ cup of homemade pumpkin puree for the canned version. Make sure your puree is smooth and not too watery.
3. What if I don’t have a spice cake mix?
No problem! Use a yellow or white cake mix and add 2 teaspoons of pumpkin-pie spice for the same warm, autumnal flavor.
4. How do I store and reheat leftovers?
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm individual servings in the microwave for 30 seconds or in the oven at 300°F for about 10 minutes.
5. Can I freeze pumpkin dump cake?
Yes! Wrap it firmly in plastic wrap and aluminum foil, and at that point, solidify for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat before serving.
Final Thoughts: The Perfect Fall Dessert
There you have it! A warm, spiced, and irresistibly delicious dessert that brings the cozy flavors of fall straight to your table. Whether you’re making it for a holiday gathering, a weekend treat, or a quick weeknight dessert, this pumpkin dump cake with spice cake mix is sure to impress.
Now it’s your turn! Try this easy recipe and let us know how it turned out in the comments. Did you add any special toppings or twists? We’d love to hear your creative variations!
Happy baking, and enjoy the flavors of fall!
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5-Ingredient Easy Pumpkin Dump Cake – Made with Cake Mix & Pumpkin Puree
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This easy Pumpkin Dump Cake is the ultimate fall dessert, combining the warm flavors of pumpkin and spice cake mix for a cozy treat that’s ready in just over an hour. The buttery, golden topping and moist pumpkin filling are a hit for any occasion.
Ingredients
1 can (15 oz) pumpkin puree
1 box (15.25 oz) spice cake mix
1 can (12 oz) evaporated milk
3 large eggs
¾ cup granulated sugar
1 tsp pumpkin-pie spice
1 cup (2 sticks) melted butter
½ cup chopped pecans (optional)
Instructions
Prepare the Pumpkin Mixture: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Assemble the Dump Cake Layers: Pour the pumpkin mixture into the prepared dish. Sprinkle the spice cake mix evenly over the pumpkin layer—do not stir. Drizzle melted butter over the cake mix and top with pecans (optional).
Bake: Bake for 50-60 minutes until the top is golden brown and a toothpick comes out clean.
Cool and Serve: Let the cake cool for 15-20 minutes before serving.
Notes
For a more crumbly topping, use cold butter.
You can reduce the evaporated milk for a firmer texture.
For a nut-free version, replace pecans with chocolate chips or skip them entirely.
To make it dairy-free, use coconut oil and a dairy-free cake mix.
- Prep Time: 5 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin, Dump Cake, Spice Cake, Fall Dessert, Easy, Cake Mix
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