Check out this delicious Pumpkin Dump Cake! It’s a fast and easy fall dessert that everyone will love. Just dump in the ingredients – and bake!
Pumpkin Dump Cake Recipe
There’s a reason that dump cakes have become so popular to make. It’s because the ingredients are simple, and the step-by-step instructions are even easier! Why stress out over baking when you don’t have to?
With the invention of dump cakes comes the realization that some dessert recipes are meant to be enjoyed without the stress of looking too beautiful. That isn’t to say that dump cakes aren’t lovely to look at, but they typically aren’t anything over the top in terms of creativity.
I love dump cakes for two very simple reasons: flavor – and the fact that there are fewer dishes to clean up! In my book, that’s a win!
Everyone in my house agrees that dump cakes are moist, delicious, and taste like they just came from the bakery – so if the family gives it two thumbs up, I know it’s a hit! Looking for another great pumpkin recipe? Check out this Pumpkin Cheesecake!
Makes 12 servings
Prep time: 10 minutes
Cook time: 1 hour
1 29-ounce can pumpkin puree
1 14-ounce can sweetened condensed milk
¼ cup brown sugar
2 teaspoons pumpkin spice
1 package spice cake mix
½ cup butter, melted
Pecans for garnish, optional
Preheat the oven to 350 degrees and grease a 9×13 baking dish with nonstick cooking spray.
In a large bowl, beat together the pumpkin, eggs, sweetened condensed milk, brown sugar, and pumpkin spice until smooth.
Spread the mixture in the bottom of the baking dish.
In a separate bowl, stir together the cake mix and butter until the mixture resembles coarse sand. Sprinkle the cake mix over the top of the pumpkin mixture.
Bake in the preheated oven for 50 to 60 minutes, until the crumbles on top are golden brown.
Allow the dump cake to cool completely before slicing and serving. Garnish with chopped pecans, if desired.
Tips for Making a Dump Cake
Even though this isn’t a hard recipe to make, there are a few things to keep in mind.
- The dump cake steps need to be followed exactly as written. Since you’re layering, don’t skip anything. Just add and go.
- Make sure that you let the dump cake rest for a period of time after baking. If you try and cut into it too soon, the cake will crumble and won’t stay together.
- You can add any toppings that you want to this pumpkin dump cake. Whipped cream and nuts are popular, but cinnamon sugar or powdered sugar would be delicious as well.
How To Store
Once you’ve served everyone in the house, be sure to store the dump cake in an airtight container in the fridge. This is the best way to keep it fresh.
For the best results, eat the cake within 2-3 days of eating it. If you don’t want to eat it chilled, set it out on the counter for a few minutes prior to eating it to let it come to room temperature.
If you love pumpkin recipes, be sure to check out my Pumpkin Cake Mix Cookies as well as my Delicious Pumpkin Cupcakes with Cream Cheese Frosting.
This simple dump cake recipe is a great flavor for fall. Everyone will love it!
- 1 29-ounce can pumpkin puree
- 3 eggs
- 1 14-ounce can sweetened condensed milk
- ¼ cup brown sugar
- 2 teaspoons pumpkin spice
- 1 package spice cake mix
- ½ cup butter, melted
- Pecans for garnish, optional
- Preheat the oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.In a large bowl, beat together the pumpkin, eggs, sweetened condensed milk, brown sugar, and pumpkin spice until smooth.
- Spread the mixture in the bottom of the baking dish.
- In a separate bowl, stir together the cake mix and butter until the mixture resembles coarse sand. Sprinkle the cake mix over the top of the pumpkin mixture.
- Bake in the preheated oven for 50 to 60 minutes, until the crumbles on top are golden brown.
- Allow the dump cake to cool completely before slicing and serving. Garnish with chopped pecans, if desired.
Amount Per Serving: Calories: 432Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 458mgCarbohydrates: 70gFiber: 3gSugar: 49gProtein: 8g