Hey there, fellow bakers! Can you feel it? Those cozy autumn vibes are calling, and I've got something special that's going to make your kitchen smell absolutely heavenly. Let me introduce you to the most delightful (and ridiculously easy) Pumpkin Dump Cake recipe that's about to become your new fall bestie!
You know those moments when you want to whip up something amazing but don't want to spend forever in the kitchen? Well, get ready to fall in love with this Pumpkin Dump Cake recipe! Imagine walking into your kitchen on a crisp autumn day, gathering a few simple ingredients, and creating pure magic with hardly any effort. That's exactly what this Pumpkin Dump Cake is all about!
Why You'll Love This Pumpkin Dump Cake Recipe
Here's what makes this Pumpkin Dump Cake recipe extra special – it creates these gorgeous layers that'll make everyone think you're some kind of baking wizard! The bottom turns into this dreamy, custard-like pumpkin layer that's packed with cozy fall spices. Then there's that amazing buttery cake layer on top that gets all golden and crispy. And if you're feeling fancy, throw some pecans on there – trust me, it's like adding a crown to an already perfect dessert!
Whether you're headed to a fall potluck, hosting a cozy family dinner, or just treating yourself to something special, this recipe has got your back. It's so foolproof that first-time bakers can nail it, but so delicious that even your grandmother will want the Pumpkin Dump Cake recipe!
Oh, and let me tell you about serving it warm – pure bliss! Add a scoop of vanilla ice cream or a dollop of whipped cream, and watch it slowly melt into all those beautiful layers. It's one of those desserts that makes people close their eyes and smile with that first bite. You know the one – that "oh my goodness, where has this been all my life" moment!
Jump to:
- Why You'll Love This Pumpkin Dump Cake Recipe
- Ingredients
- Pumpkin Dump Cake recipe Instructions
- Pro Tips for the Perfect Pumpkin Dump Cake Recipe
- Recipe Variations & Substitutions
- Equipment For Pumpkin Dump Cake recipe
- Storage Instructions
- Top Tip
- Grandma's Magic Touch:
- FAQ
- How did your Pumpkin Dump Cake Recipe turn out?
- Related
- Pairing
- Easy Pumpkin Dump Cake Recipe
Ingredients
the Pumpkin Layer:
- 2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
the Topping:
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
- Whipped cream for serving (optional)
Pumpkin Dump Cake recipe Instructions
Let's Make Magic: Your Step-by-Step Guide to the Perfect Pumpkin Dump Cake recipe!
First Things First: Prep Time!
Let's get your kitchen ready for some autumn magic. Crank up that oven to 350°F (175°C) – we're about to make your house smell amazing! Grab your 9x13 baking dish and give it a good coating of butter or cooking spray. This simple step ensures your delicious creation will come out perfectly later!
Time for the Star of the Show: The Pumpkin Layer!
Here's where the fall vibes really start happening! In your mixing bowl, let's combine that creamy pumpkin puree with evaporated milk. Now, add those eggs one at a time – think of it like adding little bits of magic, whisking after each one. Once you've mixed in the sugar, pumpkin pie spice, and salt until everything's smooth and happy, pour this gorgeous mixture into your pan. Already smelling wonderful, right?
The Fun Part: Creating That Amazing Cake Layer!
Now for my favorite part – the cake mix layer! Here's a little baking magic trick: sprinkle that cake mix evenly over your pumpkin layer (like you're dusting your dessert with autumn snowflakes!), then drizzle all that melted butter over the top. If you're feeling fancy, scatter those pecans on there too. And here's the super important secret: resist the urge to stir! I know it's tempting, but those distinct layers are what make this dessert extra special!
The Final Touch: Baking Your Masterpiece!
Pop your creation into the oven for 50-60 minutes – this is when the real transformation happens! You'll know it's ready when the top is beautifully golden brown (like a perfect fall sunset!) and the center is mostly set with just a tiny wiggle. The hardest part? Waiting those 30 minutes for it to cool! But trust me, it's worth every minute.
Pro Tips for the Perfect Pumpkin Dump Cake Recipe
- Ensure the butter covers all of the cake mix to prevent dry patches
- Use room temperature eggs for better mixing
- Place the baking dish on a sheet pan to catch any potential overflow
- For extra fall flavor, add ½ teaspoon of cinnamon to the cake mix
Recipe Variations & Substitutions
- Make it dairy-free by using coconut milk instead of evaporated milk and dairy-free cake mix
- Try spice cake mix instead of yellow cake mix for extra autumn flavor
- Swap pecans for walnuts or leave nuts out entirely
- Add a layer of chocolate chips for a decadent twist
Equipment For Pumpkin Dump Cake recipe
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sheet pan (optional, for catching spills)
Storage Instructions
- Room Temperature: Cover and store for up to 2 days
- Refrigerator: Will keep fresh for up to 5 days
- Freezer: Can be frozen for up to 3 months (wrap tightly in plastic wrap and foil)
- To reheat: Warm individual portions in the microwave for 30-45 seconds
Top Tip
Don't skip letting the cake cool for at least 30 minutes! This cooling period allows the pumpkin layer to set properly and makes serving much easier. The flavors also develop beautifully as it cools.
Grandma's Magic Touch:
You know what makes this Pumpkin Dump Cake recipe extra special? It's inspired by all those cozy moments in grandma's kitchen! While our grandmothers might have spent hours perfecting their pumpkin pies, they'd absolutely love this clever shortcut that tastes just as homemade and heartwarming.
The real "grandma's touch" in this recipe comes from a few simple but genius tricks. First, we're using pure Pumpkin Dump Cake recipe puree – none of that pre-spiced stuff! Just like grandma would say, "Keep it simple, dear!" Then, we're adding just the right amount of spices to create that perfect balance of warmth and sweetness that reminds you of autumn afternoons in grandma's kitchen.
Here's a little secret that makes this Pumpkin Dump Cake recipe truly special: letting the melted butter create a golden, crispy top layer is exactly what grandma did with her famous coffee cakes. She knew that patience was the key to getting that perfect crackly top – and she was absolutely right!
And just like grandma always said, "A little extra love makes everything better!" That's why we recommend adding a sprinkle of pecans on top. It's that final touch that transforms this simple dump cake into something that tastes like it's been passed down through generations.
FAQ
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake when making a dump cake is stirring the layers together. Once you've poured your pumpkin mixture and sprinkled the cake mix on top, resist the urge to mix! The dry cake mix should sit on top, and the melted butter should be drizzled evenly over it. Stirring will prevent the signature crispy top layer from forming and can result in a gummy texture instead of those perfect, distinct layers.
Do you refrigerate dump cake after baking?
Yes, you should refrigerate your Pumpkin Dump Cake recipe after it has cooled completely. Due to the pumpkin and dairy ingredients, this cake needs to be stored in an airtight container in the refrigerator for food safety. It will stay fresh for up to 5 days. You can reheat individual portions in the microwave for 20-30 seconds before serving.
Why is my pumpkin cake too moist?
A too-moist Pumpkin Dump Cake recipe usually means excess liquid wasn't properly evaporated during baking. This can happen if you used pumpkin pie filling instead of pure pumpkin puree, didn't measure the evaporated milk correctly, or if your oven temperature isn't accurate. Make sure to use pure pumpkin puree, measure ingredients precisely, and check your oven temperature with a thermometer.
Why does dump cake work?
Dump cake works through a clever layering method that creates distinct textures during baking. The bottom pumpkin mixture forms a custard-like base as it cooks, while the dry cake mix on top combines with melted butter to create a crispy, buttery crust. The heat of the oven allows these layers to cook separately but complement each other perfectly, with no mixing required. It's kitchen chemistry at its finest!
How did your Pumpkin Dump Cake Recipe turn out?
This recipe brings together the creamy richness of pumpkin pie and the buttery crunch of cake in every heavenly bite. If you're loving this easy-yet-impressive dessert style, you'll definitely want to try our Impossible Pie Recipe next – another wonderfully simple treat that bakes up its own perfect layers!
Did you make this cozy Pumpkin Dump Cake Recipe? We'd absolutely love to hear how it turned out! Leave a star rating and share your baking adventure in the comments below. Did you add extra spices? Try it with different nuts? Maybe served it with a special topping? Your creative touches and honest feedback help other bakers and make our kitchen community even better!
And don't forget to snap a photo of your beautiful creation! There's nothing we love more than seeing how you've brought this recipe to life in your own kitchen. Did the aroma fill your home with that incredible fall feeling? Did your family gather around while it was baking? Share those precious moments with us!
Related
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Pairing
These are my favorite dishes to serve with /Pumpkin Dump Cake Recipe
Easy Pumpkin Dump Cake Recipe
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sheet pan (optional, for catching spills)
Ingredients
Pumpkin Layer
- 2 15 oz cans pumpkin puree
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Topping
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted
- 1 cup chopped pecans optional
- Whipped cream for serving optional
Instructions
Prepare Your Pan
- Preheat your oven to 350°F (175°C)
- Grease a 9x13 inch baking dish with butter or cooking spray
- Set aside while you prepare the filling
Create the Pumpkin Layer
- In a large mixing bowl, combine the pumpkin puree and evaporated milk
- Add eggs one at a time, whisking well after each addition
- Mix in the sugar, pumpkin pie spice, and salt until smooth
- Pour the mixture into your prepared baking dish
Add the Cake Layer
- Sprinkle the dry cake mix evenly over the pumpkin mixture
- Pour the melted butter evenly over the cake mix
- If using pecans, sprinkle them on top
- DO NOT STIR - this creates the signature layers
Bake
- Bake for 50-60 minutes, or until the top is golden brown
- The center should be set with minimal jiggle
- Let cool for at least 30 minutes before serving
Notes
- Use pure pumpkin puree, not pumpkin pie filling
- Ensure butter covers all dry cake mix
- Can be made 24 hours in advance
- Best served warm or at room temperature with whipped cream
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