pumpkin dump cake recipe

Written ByJenny Smyth Posted on
pumpkin dump cake recipe
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The Best pumpkin dump cake recipe

I first discovered the pumpkin dump cake recipe when I was looking for a new dessert to serve at a family gathering. It was a hit with everyone, and I was amazed by how easy it was to make. The combination of pumpkin puree, sweet spices, and vanilla extract is absolutely delicious.

I’ve been making this recipe for years now, and it’s become a staple in our household. Not only does it taste amazing, but it’s also incredibly easy to prepare. All you need is a few simple ingredients and some basic baking skills.

I love that this recipe is perfect for any occasion – whether it’s a holiday dinner or just a Tuesday night dessert. My kids adore helping me mix the batter and dump the cake mix on top of the pumpkin filling. They love watching the cake bake and smelling the aroma of fresh-baked goods wafting from the oven.

As for me, I appreciate how healthy this recipe is compared to other desserts. The pumpkin puree adds fiber and nutrients, while the spices provide anti-inflammatory benefits. Plus, it’s a great way to use up leftover canned pumpkin or fresh pumpkin puree from our fall harvests.

Overall, this pumpkin dump cake recipe is a winner in my book – and I’m sure your family will love it just as much as mine does.

Easy Pumpkin Dump Cake

Easy Pumpkin Dump Cake

4.7 from 934 votes

A simple and delicious pumpkin dump cake recipe that is perfect for fall. This cake is moist, flavorful, and incredibly easy to make with just a few ingredients.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 box spice cake mix
1 can (15 oz) pumpkin puree
1/2 cup water
1/2 cup vegetable oil
1/4 cup brown sugar

For the Topping

1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup chopped walnuts

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking dish and set it aside.
3In a large bowl, combine the spice cake mix, pumpkin puree, water, and vegetable oil.
4Mix until smooth and well combined.
5The batter should be thick and pourable.
6Add the 1/4 cup brown sugar and mix until incorporated.
7Pour the batter into the prepared baking dish and smooth the top with a spatula.
8Bake in the preheated oven for 25 minutes.
9The cake should be set and the edges should start to pull away from the sides of the pan.
10While the cake is baking, prepare the topping.
11In a small bowl, mix together the melted butter, 1/2 cup brown sugar, chopped pecans, and chopped walnuts.
12The mixture should be crumbly and well combined.
13Remove the cake from the oven and sprinkle the topping evenly over the hot cake.
14Return the cake to the oven and bake for an additional 10-15 minutes.
15The topping should be golden brown and the cake should be bubbly around the edges.
16Let the cake cool for 10-15 minutes before serving.
17This allows the cake to set and makes it easier to cut.
18Serve the cake warm with a scoop of vanilla ice cream if desired.
19The cake should be moist, flavorful, and have a crispy, nutty topping.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 400mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: You can substitute pecans or walnuts with almonds or hazelnuts. You can also add a layer of cream cheese frosting in between the cake and the topping for an extra layer of richness.

Watch Video Of How Easy Pumpkin Dump Cake Works

Pumpkin dump cake is a versatile dessert that can be enjoyed year-round. It’s a great option for potlucks, family gatherings, or holidays. It’s a perfect recipe for when you want to serve something delicious and comforting without spending hours in the kitchen.

The cake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply place the cake in a preheated oven at 350 degrees for 10-15 minutes or until heated through.

You can also microwave individual slices for a quick and easy reheat. This cake is best served warm, straight from the oven. It’s a delicious and comforting dessert that’s perfect for any occasion.

This is my go to recipe for any family gathering and I have never had any leftovers. It’s a great way to use up leftover pumpkin puree and enjoy a delicious dessert at the same time.

❓ Frequently Asked Questions About Pumpkin Dump Cake

Q: What is the difference between using canned pumpkin and fresh pumpkin puree in this recipe?

A: Using canned pumpkin is perfectly fine, but if you have access to fresh pumpkin puree, go for it! Freshly made puree has a more vibrant flavor and texture compared to canned pumpkin.

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