If you’re searching for an easy pumpkin recipe that delivers big on flavor, pumpkin dump cake is the right one. It’s simple, easy, and comes in minutes.
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Pumpkin Dump Cake Recipe
Pumpkin dump cake is a classic American dessert that resembles a cobbler with a cake-like topping. It’s made with layers of pumpkin, brown sugar, and warm spices, topped with a buttery cake crumble.
As the name suggests, this is a fuss-free, crowd-pleasing dessert. You simply “dump” the ingredients into a dish and bake until the top is golden and crisp. The result is a soft pumpkin filling that’s almost pie-like at the bottom, and a crunchy, sweet top.
This cake is perfect when you want the flavors of pumpkin pie without the crust. I love serving it warm right from the oven, but room temperature is just as delicious if you want to bake ahead for a party.
Pumpkin dump cake goes well with vanilla ice cream and freshly whipped cream. For an extra treat, a drizzle of caramel sauce or a sprinkle of cinnamon adds another layer of indulgence.
The dessert also balances well with savory dishes. It can be served alongside roast chicken or turkey for a hearty autumn meal, or with a warm bowl of butternut squash soup for a cozy lunch. If you prefer lighter fare, try pairing it with a crisp green salad topped with roasted nuts and cranberries.
For drinks, pumpkin dump cake is a great companion to a mug of hot apple cider or chai tea. Espresso, pumpkin spice lattes, a glass of sweet Moscato, or spiced rum punch are perfect for grown-up gatherings.
Pumpkin Dump Cake
Nutrition
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 box yellow cake mix about 15.25 oz
- 1 cup brown sugar
- 1/2 cup butter melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup chopped nuts or optional chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C).
- In a greased 9×13-inch baking dish, spread pumpkin puree evenly.
- Sprinkle spices and salt over the pumpkin layer.
- Evenly pour dry cake mix over the pumpkin.
- Sprinkle brown sugar on top, then drizzle melted butter over everything.
- Add nuts or chocolate chips if desired.
- Bake for 50 minutes, until top is golden and crispy.
- Let cool slightly before serving.
Notes
- For a richer flavor, add a handful of shredded coconut or a swirl of cream cheese.
- Serve warm with whipped cream or ice cream.
- Store in the fridge for up to 5 days.
SIMILAR RECIPES:
Variations
This pumpkin dump cake comes in many versions. Whether you prefer simple or bold flavors, these recipe versions will satisfy you.
- Spiced Pecan Pumpkin dump cake features chopped pecans and cinnamon sugar sprinkled over the cake for a sweet, crunchy topping.
- Graham Cracker Crunch version uses crushed graham crackers instead of nuts for a classic pumpkin pie crust vibe and added texture.
- Toffee Pumpkin dump cake adds toffee bits on top for a caramelized, candy-like finish.
- Cream Cheese Swirl introduces dollops of sweetened cream cheese to the pumpkin layer for added tang and richness.
- Gluten-Free Version swaps the regular cake mix with your favorite gluten-free yellow cake mix for a dessert everyone can enjoy.
- Pumpkin-Chocolate Chip variation stirs mini chocolate chips into the filling for a decadent chocolate twist.
- Maple Pumpkin Dump Cake includes a splash of maple syrup in the pumpkin layer for extra autumnal flavor.
- Vegan Option uses plant-based butter, a vegan cake mix, and flaxseed eggs for a dairy-free, egg-free option.