Introduction

Pumpkin Dump Cake is an easy, comforting dessert that captures the warm flavors of fall with minimal effort. This simple recipe layers pumpkin puree with cake mix and nuts for a deliciously moist and spiced treat.

A close-up of a square slice of crumb cake on a white plate with a thin brown rim, showing three layers: a moist golden yellow cake base, a thick layer of dark brown cinnamon swirl in the middle, and a crunchy crumb topping with a light brown color. On top, there are dollops of white whipped cream decorated with small pieces of light brown toffee. A shiny amber syrup drizzles around the cake on the plate. The background shows a blurred larger cake on a black plate and a small orange pumpkin on a white marbled surface. 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) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth.
Step 3: Spread the pumpkin mixture evenly in the prepared baking dish.
Step 4: Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
Step 5: Scatter the chopped nuts over the cake mix layer, then drizzle the melted butter evenly on top.
Step 6: Bake for 45-50 minutes, or until the top is golden brown and bubbly.
Step 7: Allow the cake to cool slightly before serving. It pairs wonderfully with whipped cream or vanilla ice cream.

Tips & Variations

Use pecans for a richer flavor or walnuts for a slightly more bitter crunch, depending on your preference.
For a spicier cake, add a pinch of ground cloves or ginger to the pumpkin mixture.
Try swapping yellow cake mix for spice cake mix to enhance the autumn flavors.
If you prefer a less sweet dessert, reduce the sugar in the pumpkin mixture to 3/4 cup.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 20-30 seconds. This cake also freezes well—wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A single square slice of crumb cake sits on a white plate with a thin dark rim, placed on a white marbled surface. The cake has three visible layers: a light beige crumbly base, a thick middle layer of moist, golden-brown filling mixed with chopped nuts, and a top layer of chunky caramelized nuts and crumble that looks crispy. On top, there are three peaks of white whipped cream dusted lightly with cinnamon. To the left of the plate, a silver fork rests near the cake piece. In the background, there is a slightly blurred plate holding more cake pieces. 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 be sure to cook and puree the fresh pumpkin beforehand. Use the same quantity by weight to get the best texture and moisture balance.

Is it necessary to use nuts in the recipe?

No, the nuts add texture and flavor but can be omitted or substituted with seeds if you have allergies or prefer a nut-free dessert.

Pumpkin Dump Cake Recipe

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★★★★★

4.4 from 73 reviews

This Pumpkin Dump Cake is a deliciously simple fall dessert featuring a smooth spiced pumpkin layer topped with a buttery yellow cake crust and crunchy nuts. Perfect for a cozy gathering, this easy-to-make cake combines warm cinnamon and nutmeg flavors with the comforting taste of pumpkin, baked to golden perfection in one dish.

Author: Bella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin Mixture

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

Topping

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

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent the cake from sticking.
Mix Pumpkin Ingredients: In a large bowl, thoroughly combine the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth and uniform in texture.
Layer Pumpkin Mixture: Evenly spread the pumpkin mixture across the base of the prepared baking dish to create a smooth layer.
Add Cake Mix: Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring, ensuring a uniform crust once baked.
Add Nuts and Butter: Scatter the chopped pecans or walnuts evenly on top of the cake mix, then drizzle the melted butter over everything to enrich the topping and encourage browning.
Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top layer is golden brown and the mixture beneath is bubbly.
Cool and Serve: Allow the cake to cool slightly for easier serving. Enjoy it warm, optionally paired with whipped cream or your favorite ice cream for extra indulgence.

Notes

You can substitute walnuts for pecans depending on preference.
Serve warm with whipped cream or vanilla ice cream for a delightful treat.
Ensure the pumpkin mixture is smooth to avoid lumps in the cake.
Do not stir the cake mix into the pumpkin layer; it should remain as a topping layer.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin cake, dump cake, pumpkin spice cake