Introduction

This Pumpkin Dump Cake is a simple, cozy dessert perfect for autumn gatherings or any time you crave a comforting sweet treat. With minimal prep and a delicious blend of spices, it combines the flavors of pumpkin and cake mix into a moist, flavorful delight.

A square slice of a layered cake sits on a white plate with a silver fork beside it. The cake has three visible layers: a dense, light beige bottom layer; a moist, golden brown middle layer with bits of nuts or fruit; and a crumbly, crunchy top layer covered with pieces of nuts and small dollops of white whipped cream sprinkled with light brown cinnamon powder. The plate rests on a white marbled surface, and the background shows a blurred plate with more cake pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pure pumpkin puree
3 large eggs
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 (15.25 oz) box yellow cake mix
1 cup chopped pecans or walnuts
1/2 cup unsalted butter, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
Step 3: Spread the pumpkin mixture evenly in the prepared dish.
Step 4: Sprinkle the yellow cake mix evenly over the pumpkin layer—do not stir.
Step 5: Scatter chopped nuts on top and drizzle with melted butter.
Step 6: Bake for 45-50 minutes or until golden brown and bubbly.
Step 7: Allow cooling slightly before serving; pair with whipped cream or ice cream if desired.

Tips & Variations

For a nut-free version, omit the nuts or substitute with toasted coconut flakes for extra texture.
Add a pinch of ground cloves or ginger for additional warmth in the spice blend.
Use pecans for a sweeter, buttery crunch or walnuts for a more robust flavor.

Storage

Store leftover pumpkin dump cake covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20 seconds to enjoy a warm dessert. It also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A single square slice of pie sits on a white plate with a thin brown rim, placed on a white marbled surface. The dessert has three layers: a dense, crumbly light brown crust at the bottom; a creamy pale yellow middle layer; and a darker golden-brown top layer with a slightly crispy texture. On top, there is a dollop of white whipped cream, garnished with chopped pecans. In the background, blurred, are small orange pumpkins and a dark plate holding more pie slices. The light highlights the textures and colors vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth. It should have a similar consistency to canned pumpkin for the best results.

Do I need to mix the cake mix into the pumpkin layer?

No, the cake mix is sprinkled on top without stirring. This creates a crumbly cake topping that complements the creamy pumpkin layer beneath.

Pumpkin Dump Cake Recipe

Print Recipe

★★★★★

5 from 60 reviews

This Pumpkin Dump Cake is a delightfully simple and comforting dessert perfect for the fall season. Combining the rich, spiced flavors of pumpkin puree with a crunchy yellow cake topping dotted with nuts and butter, this easy-to-make cake is baked to golden perfection, creating a warm and cozy treat ideal for family gatherings and holiday celebrations.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 55-60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pumpkin Filling

1 (15 oz) can pure pumpkin puree
3 large eggs
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract

Dry Topping

1 (15.25 oz) box yellow cake mix
1 cup chopped pecans or walnuts
1/2 cup unsalted butter, melted

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
Mix Pumpkin Filling: In a large bowl, combine the pumpkin puree, eggs, sugar, ground cinnamon, ground nutmeg, and vanilla extract. Mix thoroughly until the texture is smooth and all the spices are well incorporated.
Spread Pumpkin Layer: Pour and spread the pumpkin mixture evenly into the prepared baking dish, creating a uniform layer that will hold the crunchy topping.
Add Cake Mix: Sprinkle the yellow cake mix evenly on top of the pumpkin layer without stirring. This dry mix will soak moisture from the pumpkin during baking and form a crumbly crust.
Top with Nuts and Butter: Scatter the chopped pecans or walnuts over the cake mix layer. Then drizzle the melted unsalted butter over the entire surface to help the cake crisp and brown beautifully.
Bake: Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the cake is bubbly around the edges.
Cool and Serve: Let the cake cool slightly before serving. For an extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.

Notes

You can substitute the nuts with your favorite variety or omit them for a nut-free version.
To enhance the spice flavor, consider adding a pinch of ground cloves or ginger to the pumpkin mixture.
Store leftovers covered in the refrigerator for up to 4 days; warm gently before serving.
This dump cake is easily doubled for larger gatherings using a 9×15-inch pan and adjusted baking time.
Use a quality yellow cake mix to ensure the best texture and flavor.

Keywords: Pumpkin dump cake, easy pumpkin dessert, fall desserts, spiced pumpkin cake, holiday pumpkin cake