This Pumpkin Dump Cake is a super easy, fall-inspired treat! Just mix pumpkin, cake mix, and spices, and let the oven do the rest. It’s cozy, warm, and bursting with flavor!
I love how simple it is to throw everything together without fuss. Great for sharing or enjoying with coffee, and I might have snuck a few extra bites when no one was looking! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and perfect for this recipe. If you want to make your own, roasted and pureed fresh pumpkin works too! Just keep an eye on the moisture so it matches the texture needed.
Cake Mix: I love using spice cake mix for added warmth, but yellow cake mix works just as well. If you want a healthier option, try a gluten-free cake mix or make it from scratch with your favorite recipe.
Pecans: Chopped pecans add a delightful crunch. If you’re nut-free or just not a fan, you can substitute with crushed graham crackers or oats for that added texture.
Spices: The combination of cinnamon, nutmeg, and cloves is classic for pumpkin desserts. If you’re missing cloves, it’s fine to omit! A sprinkle of pumpkin pie spice could also do the trick.
Butter: I prefer using melted butter for richness, but you can substitute with coconut oil or a plant-based margarine for a dairy-free option. Just ensure it’s melted.
How Do I Ensure the Perfect Texture for My Dump Cake?
Getting the right texture can be tricky, but here are some tips! The key is to layer your ingredients correctly without mixing.
- Start with the pureed pumpkin at the bottom; this keeps the cake moist.
- Sprinkle the dry cake mix evenly over the top. This will give that lovely crumbly top without needing to mix.
- Mix your pecans, brown sugar, and spices well before sprinkling on, ensuring even flavor distribution.
- Drizzle melted butter evenly. It helps create a crust while baking, so don’t skip this step!
Taking care with each layer will help your dump cake achieve a wonderful moist base and a crisp topping. Enjoy!
Delicious Pumpkin Dump Cake Recipe
Ingredients You’ll Need:
For the Dump Cake:
- 1 can (15 oz) pumpkin puree
- 1 box yellow or spice cake mix (about 15.25 oz)
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 3/4 cup melted butter (or margarine)
Optional Toppings:
- Vanilla ice cream or whipped cream
- Caramel sauce
How Much Time Will You Need?
This delightful Pumpkin Dump Cake will take about 10 minutes to prepare and roughly 45 to 50 minutes to bake. So, in less than an hour, you’ll have a warm, cozy dessert ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This will ensure it’s nice and hot when your cake goes in. Grab a 9×13 inch baking dish and grease it lightly with butter or non-stick spray to prevent sticking.
2. Prepare the Pumpkin Layer:
Open your can of pumpkin puree and spread it evenly along the bottom of your prepared baking dish. This will be the deliciously moist base of your cake! Make sure it’s spread out evenly so every bite has that fantastic pumpkin flavor.
3. Add the Cake Mix:
Next, sprinkle the cake mix evenly over the pumpkin layer. This is crucial—don’t stir it at this point! You want the dry cake mix to sit on top of the pumpkin for the best texture.
4. Make the Pecan Mixture:
In a small bowl, combine the chopped pecans, brown sugar, cinnamon, nutmeg, and cloves (if you’re using them). Mix it together until well combined, then sprinkle this mixture evenly over the cake mix. This will add a delightful crunch and sweetness!
5. Drizzle with Butter:
Now for the secret ingredient: melted butter! Drizzle it evenly over the top of the cake mix. This helps moisten the cake and create a delicious, golden crust as it bakes.
6. Bake Your Cake:
Pop your baking dish into the preheated oven and bake it uncovered for about 45 to 50 minutes. You’ll know it’s done when the top is a lovely golden brown and the cake has set. The aroma wafting through your kitchen will be irresistible!
7. Cool and Serve:
Once it’s out of the oven, let the cake cool slightly before serving. This will help it hold together when you cut into it. Serve warm, topped with a scoop of vanilla ice cream, whipped cream, and a drizzle of caramel sauce for an indulgent treat!
Enjoy your Pumpkin Dump Cake—it’s the perfect cozy dessert for any fall gathering or a sweet night in!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can definitely use fresh pumpkin! Just make sure to cook and puree it until smooth. Aim for a similar consistency to canned pumpkin, and be aware that fresh puree might be a bit wetter, so adjust baking time if needed.
Can I Make This Dump Cake Gluten-Free?
Absolutely! Simply use a gluten-free cake mix in place of the regular mix. Ensure that all other ingredients, like the pumpkin puree and spices, are gluten-free as well.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or oven at a low temperature. It’s delicious warm or at room temperature!
Can I Add Other Mix-Ins?
Definitely! You can experiment by adding chocolate chips, shredded coconut, or even dried cranberries to the pecan mixture for an extra twist of flavor. Just keep in mind that this might alter the texture slightly!
