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Pumpkin Dump Cake Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 15 servings

Description

Delight in this easy and comforting Pumpkin Dump Cake, a cozy fall dessert that combines creamy pumpkin filling with a crunchy cake topping baked to golden perfection. Made with simple ingredients like pumpkin puree, yellow cake mix, and pecans, this dump-and-bake recipe delivers warm, festive flavors with minimal effort, perfect for gatherings or a sweet seasonal treat.

Ingredients

Pumpkin Mixture

  • 1 (29 oz) can pumpkin (not pumpkin pie filling)
  • 1 1/2 cups half and half
  • 4 large eggs
  • 1 1/2 tsp vanilla extract (optional)
  • 1 cup (200g) packed light brown sugar
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp salt

Cake Topping

  • 1 (13 to 15 oz) package yellow cake mix (such as Betty Crocker)
  • 3/4 cup (170g) unsalted butter, cold, diced into 1/2 Tbsp pieces
  • 3/4 cup pecan chips or chopped pecans

Optional Serving

  • Sweetened whipped cream
  • Vanilla ice cream
  • Salted caramel sauce

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 13 by 9-inch baking dish with non-stick cooking spray to ensure easy removal later.
  2. Mix Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, half and half, eggs, optional vanilla extract, light brown sugar, pumpkin pie spice, and salt. Whisk thoroughly for several minutes until the mixture is smooth and well combined.
  3. Pour Pumpkin Mixture: Pour the prepared pumpkin mixture into the greased baking dish. Gently wiggle the pan back and forth to spread and level the pumpkin filling evenly.
  4. Add Cake Mix Layer: Take the yellow cake mix package and gently rub it to break up any lumps. Cut a small corner of the package and slowly pour the cake mix evenly over the pumpkin mixture, taking care not to let it sink in.
  5. Even Out Cake Mix Surface: Using your hand, gently spread the cake mix evenly over the pumpkin layer. Avoid pressing down to keep the cake mix as a dry topping rather than mixing into the pumpkin.
  6. Top with Pecans and Butter: Sprinkle the pecan pieces evenly over the cake mix layer. Distribute the cold butter pieces evenly on top of the pecans to create a rich, buttery crust during baking.
  7. Bake Until Set: Place the dish in the preheated oven and bake for 50 to 60 minutes. The filling should be nearly set but still slightly wobbly when gently shaken.
  8. Cool and Serve: Transfer the baked cake to a wire rack and allow to cool. You may serve it warm for a gooey dessert experience or cool it for one hour to slice cleaner pieces. The cake also tastes great cold straight from the refrigerator.
  9. Optional Toppings: If desired, serve each slice with sweetened whipped cream, a scoop of vanilla ice cream, or a drizzle of salted caramel sauce for added indulgence.

Notes

  • Ensure not to use canned pumpkin pie filling, which contains extra spices and sugars; use pure pumpkin puree instead.
  • Breaking apart the cake mix package helps create an even topping instead of clumps.
  • Cold butter pieces help produce a crisp, buttery crust; do not melt the butter before adding.
  • You can adjust the sweetness by modifying the amount of brown sugar according to your taste.
  • This cake can be made ahead and stored covered in the refrigerator for up to 3 days.
  • Serving with ice cream or caramel sauce complements the warm spices beautifully but is optional.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-dump-cake-recipe/