This Pumpkin Dump Cake is a cozy dessert that’s super easy to make! Just mix pumpkin, spices, and cake mix in one pan, and let the oven do the magic. It’s like fall in every bite!
I love how it makes my kitchen smell like pumpkin pie without all the fuss. Serve it warm with a scoop of ice cream, and you’re in for a treat! Who could resist that? 🎃🍰
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe, but you can use homemade pumpkin puree if you’re up for it! Just roast and blend fresh pumpkin. It offers a fresher flavor but requires more effort.
Sugar: Granulated sugar is the standard here, but you could swap it with brown sugar for a deeper, richer sweetness. Honey or maple syrup are tasty alternatives if you’re looking for natural sweeteners.
Applesauce: Using applesauce makes the cake moist and adds a hint of apple flavor. If you prefer, you can use vegetable oil or melted coconut oil. Just watch how much you add, as it can affect the texture.
Pecans: Chopped pecans add a lovely crunch. If you’re nut-free, feel free to skip them or use sunflower seeds for some texture.
What’s the Best Way to Ensure Your Dump Cake Bakes Uniformly?
A key technique is layering the ingredients properly. Pour the pumpkin mixture into the pan first, then sprinkle the dry cake mix over it evenly. This helps the cake bake evenly, creating that wonderful balance of moist and crumbly textures.
- Make sure the pumpkin mixture is smooth before pouring it into the baking dish. This avoids lumps.
- When sprinkling the cake mix, do it gently and evenly, so every bite has that cake topping.
- Check for doneness using a toothpick; it should come out mostly clean, which shows the cake is ready.
Don’t forget to let the cake cool for a few minutes before serving. This allows the flavors to settle and makes it easier to slice!
How to Make Pumpkin Dump Cake
Ingredients You’ll Need:
For the Pumpkin Layer:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce (or vegetable oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Cake Layer:
- 1 (15.25 oz) package yellow cake mix (dry)
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
For Serving:
- Vanilla ice cream
- Caramel sauce
How Much Time Will You Need?
This Pumpkin Dump Cake takes about 15 minutes to prepare and around 50-60 minutes to bake. So in total, you can enjoy this delicious dessert in about 1 hour and 15 minutes, plus a little time for cooling!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, lightly grease a 9×13-inch baking dish with butter or cooking spray, so your cake won’t stick.
2. Mix the Pumpkin Base:
In a large bowl, add the pumpkin puree, granulated sugar, applesauce (or vegetable oil), eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Use a whisk to mix it all together until it’s smooth and well combined. This will be the delicious base of your cake!
3. Pour the Pumpkin Mixture:
Pour the pumpkin mixture evenly into the prepared baking dish. Make sure it’s spread out nicely across the bottom.
4. Add the Cake Mix:
Now, sprinkle the dry yellow cake mix evenly over the pumpkin layer. No need to mix it with the pumpkin—just let it sit on top!
5. Top with Pecans:
Next, sprinkle the chopped pecans evenly over the cake mix. These will add a lovely crunch to the dessert.
6. Drizzle with Butter:
Finally, take the melted butter and drizzle it evenly over the pecans and cake mix. This will help everything bake together beautifully.
7. Bake to Perfection:
Place the baking dish in your preheated oven and bake for about 50-60 minutes. Check to see if it’s ready by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
8. Cool and Serve:
Once baked, remove your cake from the oven and let it cool for a few minutes. Serve it warm with a scoop of vanilla ice cream on top and drizzle with caramel sauce for an extra treat!
Enjoy your sumptuous Pumpkin Dump Cake, perfect for fall festivities or any time that pumpkin craving hits! It’s a delightful mix of spices and textures that everyone will love!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it until tender, then blend it into a smooth puree. This might take a little more effort but it can enhance the flavor of your dump cake!
How Can I Make This Cake Gluten-Free?
You can easily make this recipe gluten-free by substituting the yellow cake mix with a gluten-free cake mix. Just ensure all other ingredients are also gluten-free!
Can I Make This Ahead of Time?
Yes! You can prepare the pumpkin layer and store it in the fridge for up to 24 hours before baking. Just add the cake mix and pecans right before you’re ready to bake to keep it fresh!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, pop it in the microwave for a few seconds or warm it in the oven until heated through. Enjoy it warm!
