The Ultimate Pumpkin Dump Cake Recipe: A Fall Favorite
Pumpkin Dump Cake is an easy, crowd-pleasing dessert that brings together all the flavors of fall in one cozy, satisfying bite. With warm spices, creamy pumpkin, and a deliciously crumbly topping, this cake is reminiscent of pumpkin pie but with a twist. The best part? You don’t need any complicated steps or special skills to make it! This “dump and bake” recipe is perfect for anyone looking for a quick dessert, and it’s an excellent way to celebrate the flavors of the season. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ll have an instant classic on your hands.
Ingredients for Pumpkin Dump Cake
- 1 can pumpkin puree (29 oz)
- 1 can evaporated milk (12 oz)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 box spice cake mix (15 oz)
- 1/2 cup coarsely chopped graham crackers or chopped pecans (for a crunchy texture)
- 3/4 cup unsalted butter, melted
How to Make Pumpkin Dump Cake
Step 1: Preheat the Oven
- Set the Oven to 350°F: Preheat your oven to 350°F (175°C) to ensure it’s ready to go once you’ve assembled your ingredients.
- Grease the Baking Dish: Lightly grease a 9 x 13-inch baking dish with non-stick spray or butter to prevent sticking and make cleanup easier.
Step 2: Mix the Pumpkin Filling
Create the Pumpkin Base
- Combine Ingredients in a Bowl: In a large mixing bowl, add the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, ground cinnamon, ground ginger, and ground cloves.
- Whisk Until Smooth: Stir the ingredients together until they’re thoroughly mixed and smooth. This will form the rich pumpkin base for your cake.
- Pour into Prepared Baking Dish: Pour the pumpkin mixture into the greased 9 x 13-inch baking dish, spreading it out evenly.
Step 3: Prepare the Cake Topping
Create the Topping Crumble
- Combine Cake Mix and Graham Cracker Crumbs: In a separate bowl, mix the dry spice cake mix with the chopped graham crackers (or pecans if you prefer).
- Add Melted Butter: Drizzle the melted butter over the cake mix and graham cracker mixture. Stir gently until the mixture starts to form small crumbs.
- Spread Crumbs Over Pumpkin Layer: Use your fingers to evenly sprinkle the crumb mixture over the pumpkin layer in the baking dish. This topping will bake into a crispy, flavorful layer that complements the soft pumpkin base.
Step 4: Bake the Cake
Achieve a Golden-Brown Topping
- Bake in Preheated Oven: Place the baking dish in the oven and bake for 60 to 70 minutes, or until the topping is golden brown and the pumpkin layer is set. Start checking at around 45 minutes; if the top is browning too quickly, cover it loosely with aluminum foil to prevent over-browning.
- Check for Doneness: To test if it’s ready, insert a toothpick or a fork into the center. If it comes out clean or with a few moist crumbs, the cake is done.
Step 5: Serve and Enjoy
- Cool and Serve: Allow the cake to cool for about 20 minutes before serving. This cooling period lets the flavors meld together and makes it easier to cut.
- Serve with Ice Cream or Whipped Cream: For a truly decadent treat, serve your Pumpkin Dump Cake warm with a scoop of vanilla ice cream or a generous dollop of whipped cream. Enjoy!
Tips for the Perfect Pumpkin Dump Cake
Use Room Temperature Eggs
Using room-temperature eggs helps the ingredients blend more smoothly, creating a creamier texture. To bring eggs to room temperature quickly, place them in a bowl of warm water for a few minutes before using.
Don’t Skip the Graham Crackers or Pecans
Adding chopped graham crackers or pecans to the topping gives the cake a delicious crunch that contrasts nicely with the soft pumpkin base. If you’re a fan of a nutty texture, pecans are an excellent choice.
Keep an Eye on Browning
Since the topping can brown quickly, check on your cake at the 45-minute mark. If the topping is getting too dark, cover the cake loosely with foil to prevent burning while the cake continues to bake.
Spice It Up
This recipe calls for cinnamon, ginger, and cloves for a classic pumpkin spice flavor. Feel free to add a pinch of nutmeg or allspice if you want an extra kick of autumn spices!
Make it Ahead
Pumpkin Dump Cake stores well in the refrigerator for up to 3 days. You can make it a day ahead and simply reheat portions as needed. It’s an easy dessert option for holiday gatherings since it can be prepared in advance.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If you have fresh pumpkin, you can substitute it for the canned puree. Simply cook and puree the pumpkin until smooth, then measure out the same amount as the canned version (29 ounces). Fresh pumpkin might make the cake a bit more moist, so adjust baking time as needed.
What Other Toppings Can I Use?
While graham crackers and pecans add great texture, you can experiment with other toppings like chopped walnuts, granola, or even chocolate chips for a unique twist on this cake.
Can I Make This Cake Gluten-Free?
To make a gluten-free version, simply substitute the spice cake mix with a gluten-free cake mix and ensure any added ingredients, like graham crackers, are also gluten-free. The rest of the ingredients are naturally gluten-free.
How Should I Store Leftover Pumpkin Dump Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave for 15–20 seconds, or in the oven at 350°F for 10 minutes.
Can I Freeze Pumpkin Dump Cake?
Yes, you can freeze Pumpkin Dump Cake. Wrap it tightly in plastic wrap and then in foil, and store in the freezer for up to 2 months. To serve, thaw in the refrigerator overnight and reheat before serving.
What’s the Difference Between a Dump Cake and a Regular Cake?
A dump cake is incredibly simple to make because the ingredients are “dumped” into the baking dish, layered, and baked. There’s no mixing required once the ingredients are in the dish. Regular cakes typically require more steps, such as creaming, mixing, and sometimes folding, to achieve the right texture.
Can I Substitute the Spice Cake Mix?
If you don’t have spice cake mix on hand, you can use a yellow or vanilla cake mix and add your own spices to it, such as an additional teaspoon of cinnamon and a half teaspoon of nutmeg or allspice.
This Pumpkin Dump Cake recipe is the perfect autumn dessert—easy to make, wonderfully spiced, and full of warm, comforting flavors. Whether you’re serving it for a holiday gathering or enjoying it as a cozy treat on a chilly evening, this cake is sure to impress. It’s a recipe you’ll want to keep in your collection for years to come!