Name: Savor the Season with Easy Pumpkin Dump Cake Delight
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 can Canned Pumpkin (Can substitute with pumpkin pie filling.); 1 cup Evaporated Milk (Can substitute with coconut milk.); 2 Eggs (Can replace with flax eggs.); 2 tablespoons Pumpkin Pie Spice (Can use individual spices instead.); 1 cup Sugar (Mix of white and brown sugar.); 1 box Cake Mix (Yellow or spice cake mix.); 1/2 cup Butter (Melted; can substitute with coconut oil.); 1 cup Chopped Pecans (Can substitute with walnuts or omit.)

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As I stood at the counter, the enticing aroma of pumpkin spice wafted through the air, instantly transporting me to cozy autumn afternoons spent with loved ones. This Easy Pumpkin Dump Cake is my go-to recipe for embracing the fall season—it’s a delightful and effortless dessert that’s both comforting and crowd-pleasing. With its moist texture and warm notes of spice, this cake is perfect for any gathering or a simple night in. Best of all, it requires minimal fuss, making it as simple as tossing ingredients together and letting the oven work its magic. Whether you’re a seasoned chef or just testing your culinary skills, you’ll love how adaptable this dish is—tailor it to your taste with easy substitutions. Ready to indulge in a slice of autumn bliss? Let’s get baking!

Why is This Cake a Must-Try?

Simplicity at its finest: With just a few ingredients and minimal prep work, this Easy Pumpkin Dump Cake makes baking a breeze.
Fall Flavor overload: The rich taste of pumpkin spice combined with sweet notes will have your taste buds dancing with joy.
Versatility is key: You can easily customize this recipe, swapping in your favorite ingredients, making it unique every time!
Crowd-pleaser guaranteed: Perfect for gatherings, your friends and family will be asking for seconds (or thirds!) after a single taste.
Quick baking magic: Pop it in the oven and let the aroma fill your home while it bakes to perfection—no complicated steps needed!
If you’re also a cheesecake fan, check out my Easy No-Bake Cheesecake Creamy Delight for another delicious dessert experience.

Easy Pumpkin Dump Cake Ingredients

• For the Pumpkin Filling

Canned Pumpkin – Provides rich pumpkin flavor and moisture; can substitute with pumpkin pie filling for added spices.
Evaporated Milk – Adds creaminess and enhances texture; substitute with coconut milk for a dairy-free version.
Eggs – Binds ingredients and adds lightness; for a vegan option, replace with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, and cloves that adds warmth; alternatively, use individual spices if preferred.

• For the Cake Base

Sugar – A mix of white and brown sugar balances sweetness with depth; adjust to taste, especially if using sweetened pie filling.
Cake Mix – Yellow or spice cake mix serves as the base; for a gluten-free option, use a gluten-free cake mix.
Butter – Melted to drizzle over the cake mix for a crispy topping; coconut oil can be a substitute for a dairy-free option.

• For the Crunchy Topping

Chopped Pecans – Adds crunch and complements pumpkin flavor; can be swapped for walnuts or omitted entirely.

Baking this Easy Pumpkin Dump Cake is not only a joy but also a delicious way to savor the flavors of fall!

Step‑by‑Step Instructions for Easy Pumpkin Dump Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that the Easy Pumpkin Dump Cake bakes evenly. While the oven is heating, gather your baking equipment, including a 9×13-inch baking dish, and grease it to prevent sticking.

Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the canned pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Mix until smooth and creamy, blending all the flavors seamlessly. This luscious mixture forms the flavorful pumpkin base of your cake, exuding an inviting aroma that hints at the deliciousness to come.

Step 3: Prepare the Baking Dish
Pour the pumpkin mixture into the greased 9×13-inch baking dish, spreading it out evenly with a spatula. Take your time to ensure the mixture is level across the dish. This will create a solid base for the Easy Pumpkin Dump Cake, allowing for a perfectly gooey layer to develop during baking.

Step 4: Add Cake Mix
Evenly sprinkle the dry cake mix over the pumpkin mixture, creating a layer across the entire surface. Avoid stirring or mixing at this stage; the goal is to maintain the distinct layers. This simple step allows the flavors to meld beautifully while keeping the delightful texture of the cake.

Step 5: Drizzle Butter
Melt the butter in the microwave or on the stovetop until fully liquid. Carefully drizzle the melted butter over the dry cake mix, trying to cover as much area as possible. This buttery layer will help form a crispy, golden topping on the Easy Pumpkin Dump Cake, enhancing the delightful flavor profile.

Step 6: Bake to Perfection
Place the baking dish in the preheated oven and bake for 50-60 minutes. Keep an eye on the cake as it bakes; you’ll know it’s ready when the topping turns golden brown and a toothpick inserted into the center comes out clean. This is the moment when the cake transforms into a warm, inviting dessert, perfect for sharing.

Make Ahead Options

These Easy Pumpkin Dump Cakes are fantastic for meal prep enthusiasts looking to save time during busy fall weeks! You can mix the pumpkin filling up to 24 hours in advance and store it in the refrigerator to enhance its flavors. Simply whisk together the canned pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice, then cover tightly. The cake mix can also be pre-assembled in the baking dish and kept covered at room temperature. When it’s time to serve, just drizzle melted butter over the cake mix and bake as directed. This way, you’ll have a warm, homemade dessert ready with minimal effort, just as delicious as if you made it fresh!

How to Store and Freeze Easy Pumpkin Dump Cake

Fridge: Store leftovers in an airtight container for up to 3-4 days to maintain freshness and flavor.

Freezer: If freezing, cool the Easy Pumpkin Dump Cake completely, then wrap tightly in plastic wrap or foil. Freeze for up to 2 months for best quality.

Reheating: To reheat, simply thaw in the fridge overnight, then warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through.

Room Temperature: If serving immediately after baking, let it cool for 15-20 minutes before slicing for the best texture and flavor.

Easy Pumpkin Dump Cake Variations

Feel free to mix things up and create your own unique take on this delightful dessert!

Dairy-Free: Substitute evaporated milk with coconut milk for a rich, creamy flavor without the dairy.
Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a plant-based alternative. It’s a simple switch that retains the cake’s delicious texture.
Gluten-Free: Use a gluten-free cake mix instead of regular cake mix to accommodate gluten sensitivities. Perfect for those wanting to enjoy without compromise!
Fruit Twist: Swap pumpkin puree with mashed bananas or applesauce for a wonderful fruity variation that adds a different layer of flavor. Enjoy the luscious moisture they bring!
Chocolate Lovers: Fold in chocolate chips or toffee bits for an indulgent twist that pairs beautifully with pumpkin’s warm spices. They’ll melt beautifully and create gooey pockets of sweetness.
Nut-Free: Omit the pecans and consider substituting with crunchy cereal for texture, catering to those with nut allergies without losing that delightful crunch.
Spicy Kick: Add a pinch of cayenne pepper or a dash of red pepper flakes for a surprising heat that plays wonderfully with the sweetness. It’s an unexpected treat!
Topping Variations: Consider using crushed graham crackers or a sprinkle of granola in place of chopped nuts for a different crunchy topping. It interplays perfectly with the moist pumpkin layer.

If you’re looking for more fall-inspired desserts, be sure to check out my delightful Easy No-Bake Chocolate Cheesecake Recipe and No-Bake Oreo Cheesecake Easy Recipe. Each one offers a unique way to enjoy the season’s best flavors!

Expert Tips for Easy Pumpkin Dump Cake

• Grease Your Pan: Ensure to thoroughly grease the baking dish to prevent any sticking, making serving a breeze.

• Layer Ingredients: Avoid overmixing; maintain distinct layers for a fluffy texture. This ensures your Easy Pumpkin Dump Cake has that delightful contrast.

• Room Temperature Butter: Use room temperature butter for even melting across the cake mix, achieving a perfect crispy topping.

• Cool Before Freezing: If you plan to freeze this delightful dessert, let it cool completely before wrapping to prevent freezer burn and maintain flavor.

• Storing Leftovers: Keep any uneaten portions in an airtight container, where it will stay delicious for up to 3-4 days in the refrigerator.

• Test for Doneness: Insert a toothpick into the center near the end of baking; it should come out clean for the perfect pumpkin cake texture.

What to Serve with Easy Pumpkin Dump Cake

Embrace the cozy vibes of fall with delightful accompaniments that enhance the warmth of this easy pumpkin delight.

Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a lovely contrast to the warm cake, melting into sweet perfection.
Whipped Cream: Light and fluffy, whipped cream adds a luxurious touch, allowing the spices of the pumpkin to shine through beautifully.
Caramel Sauce: Drizzling warm caramel over each slice elevates the sweetness and adds a rich, indulgent flavor that pairs seamlessly with pumpkin.
Spiced Apple Cider: Enjoy your cake with a warm mug of spiced apple cider, capturing the essence of autumn in every sip alongside your dessert.
Chai Tea: The aromatic spices in chai tea beautifully complement the pumpkin flavor, creating a comforting drink pairing for this cake.
Chocolate Chip Cookies: For a fun twist, serve some chocolate chip cookies on the side for a delightful contrast of flavors and textures.
Honey Glazed Pecans: Crunchy, sweet, and slightly salty, honey glazed pecans echo the nutty notes in the cake while enhancing its flavor profile.

Indulging in these pairings will surely make your celebrations even more memorable!

Easy Pumpkin Dump Cake Recipe FAQs

What is the best type of pumpkin to use for this recipe?
Absolutely! For this Easy Pumpkin Dump Cake, I highly recommend using canned pumpkin puree, as it provides the richest flavor and the perfect moisture content. If you’d like an extra kick, you can use pumpkin pie filling, but keep in mind that this will add additional spices and sweetness, so adjust your sugar accordingly.

How should I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Just let the cake cool completely before transferring it to your container. It’s a great dessert to have on hand, as it still tastes delightful even a few days later!

Can I freeze this cake, and if so, how?
Yes, you can freeze your Easy Pumpkin Dump Cake! Here’s what to do: First, make sure the cake cools completely to prevent freezer burn. Then, wrap it tightly in plastic wrap or aluminum foil, ensuring no air is trapped inside. You can store it in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and warm it up in the oven for about 15-20 minutes at 350°F (175°C) before serving.

What should I do if my cake turns out too dense?
Very! If your cake turns out denser than you expected, it could be from overmixing the batter or not layering the ingredients properly. Make sure to mix the wet ingredients only until just combined and avoid stirring once you add the cake mix on top. Also, ensure your ingredients are fresh and your baking powder (if used) is active for the right rise!

Can I make this recipe nut-free?
Absolutely! If you or someone you’re serving has a nut allergy, simply omit the chopped pecans altogether or replace them with seeds like pumpkin seeds or sunflower seeds for that added crunch without the nut concern. Enjoying this cake should be a worry-free experience for everyone!

Are there any allergy considerations for this recipe?
Definitely! The Easy Pumpkin Dump Cake includes eggs and dairy, so it’s not suitable for those with allergies to these ingredients. For a vegan option, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use coconut milk in place of evaporated milk. Always check ingredient labels for potential allergens if you’re serving guests with dietary restrictions.