Easy Pumpkin Dump Cake Recipe

There’s something magical about fall, and nothing says it better than a delicious pumpkin dump cake.

This easy pumpkin dump cake recipe combines the comforting flavors of pumpkin spice with the simplicity of a dump cake, making it a must-try for any occasion.

Whether I’m hosting a cozy gathering or simply craving a sweet treat, this dessert never disappoints.

Making this cake is a breeze.

I love how it requires just a few ingredients and minimal effort.

With layers of pumpkin puree, cake mix, and spices, it offers the same warm flavors as pumpkin pie without all the fuss.

It’s perfect for anyone, even if you’re new to baking.

In this article, you’ll find my tips and tricks for this recipe. I can’t wait for you to try it and discover why this pumpkin dump cake has become a staple in my kitchen!

Key Takeaways

• This recipe is simple and quick, making it great for any occasion.
• It uses common ingredients, so you can easily prepare it at home.
• Enjoy luscious pumpkin flavor with minimal effort and maximum taste.

Why You’ll Love This Recipe

I really enjoy making this easy pumpkin dump cake because it’s super simple.

With just a few ingredients, I can whip up a delicious dessert that tastes like fall.

The combination of pumpkin and warm spices makes this recipe a perfect fit for autumn gatherings.

It’s a great way to celebrate the season with flavors that everyone loves.

I appreciate how this easy recipe saves me time.

There’s no complicated mixing or layering needed. I just combine the ingredients and let the oven do the work.

This cake is also a real crowd-pleaser.

Whether I’m serving it at a holiday dinner or a casual get-together, people always want seconds.

Adding a scoop of whipped cream on top makes it even better.

It creates a warm, comforting treat that feels special. Plus, it’s a fun dessert to share with friends and family.

Another reason to love this recipe is that it’s adaptable.

If I want, I can add some chopped nuts for crunch or even chocolate chips for a twist.

What Is In This Easy Pumpkin Dump Cake Recipe?

This easy pumpkin dump cake is a delicious fall dessert made from simple ingredients. Let’s take a closer look at what you’ll need for this tasty treat.

Ingredients List

Here’s what goes into my easy pumpkin dump cake:

• Canned Pumpkin: I use about 15 ounces of canned pumpkin puree. It gives the cake a rich pumpkin flavor and makes it nice and moist.

• Evaporated Milk: One can of evaporated milk adds creaminess. It really helps to enhance the cake’s texture.

• Eggs: I add three large eggs. They help bind everything together and give the cake a light feel.

• Sugar: I prefer using a combination of white and brown sugar. The brown sugar adds a deeper flavor, while the white sugar offers sweetness.

• Pumpkin Pie Spice: This mix typically includes cinnamon, nutmeg, and cloves. It brings all the warm fall flavors into the cake.

• Cake Mix: I usually go for a yellow cake mix or a spice cake mix. This is the base for my dump cake and makes preparation super easy.

• Butter: I melt about half a cup of butter to drizzle over the cake mix. This creates a delightful crispy topping.

• Chopped Pecans: I love adding chopped pecans for some crunch. They pair well with the creamy pumpkin and spices.

This combination creates a wonderfully easy cake that anyone can make!

Recommended Equipment

To make an easy pumpkin dump cake, having the right tools makes a big difference. Here’s what you’ll need:

• 9×13-inch baking dish: This size is perfect for a dump cake. It allows for enough space to mix everything.

• Mixing bowls: I like to have a couple of different sizes. One is for mixing the pumpkin and spices, and another for the cake mix.

• Measuring cups and spoons: Accurate measurements are key to a tasty cake. They help ensure you get the right amount of each ingredient.

• Spatula: A sturdy spatula helps me mix the ingredients well and spread everything evenly in the baking dish.

• Oven mitts: Always good to have on hand! You’ll need them when taking the hot dish out of the oven.

• Cooling rack: This isn’t strictly necessary, but it helps the cake cool evenly after baking.

These simple tools make preparing my pumpkin dump cake easy and fun. It’s amazing how a few items can help create such a delicious dessert!

How To Make This

Making a pumpkin dump cake is easy and fun. I can’t wait to share how I do it!

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 1 cup sugar
• 3 eggs
• 1 tablespoon pumpkin pie spice
• 1 box yellow or spice cake mix
• 1/2 cup melted butter

Steps:

1. Preheat Oven: I start by preheating my oven to 350°F (175°C).

2. Mix Wet Ingredients: In a large bowl, I combine the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. I whisk until the mixture is smooth.

3. Add to Pan: Next, I pour this pumpkin mixture into a 9×13-inch baking dish.

4. Add Cake Mix: I sprinkle the dry cake mix evenly over the pumpkin mixture. It’s important not to stir; just let the cake mix sit on top.

5. Drizzle Butter: I melt my butter and drizzle it over the cake mix. I make sure it covers as much as possible without mixing it in.

6. Bake: I pop the dish into the oven and bake for about 50-60 minutes. The top should be golden and the pumpkin layer will be soft.

This pumpkin pie dump cake is perfect for fall and so simple to make. Enjoy your delicious creation!

Substitutions And Variations

If you’re looking to mix things up with your pumpkin dump cake, I have a few ideas that can add a fun twist.

One great option is to use pumpkin pie filling instead of plain pumpkin puree. This gives your cake a richer flavor and saves some time since it already has spices mixed in.

For a little crunch, I love adding walnuts. They bring a nice texture and pair well with the pumpkin. Just chop them up and sprinkle them on top before baking.

Feeling adventurous? Try mixing in toffee bits. They add a sweet, caramelized flavor I can’t resist. Just fold in about a cup into the batter for a delicious surprise.

If you’re in the mood for something fruity, you might replace the pumpkin with mashed peaches or nectarines. This is a refreshing change, especially in the summer.

Lastly, for an easy vegan switch, I’ve replaced eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg.

These substitutions and variations make my pumpkin dump cake even more versatile and fun to bake!

Common Mistakes To Avoid

When making pumpkin dump cake, there are a few mistakes I’ve learned to watch out for.

1. Not Greasing the Pan

One mistake is forgetting to grease the pan. This can lead to a sticky mess when I try to serve it. I like to use butter or cooking spray for a smooth release.

2. Overmixing the Batter

Another common issue is overmixing. I simply layer the ingredients instead of mixing them together. This keeps the cake fluffy and delicious.

3. Using Cold Butter

I always remember to use room temperature butter. Cold butter doesn’t melt evenly, which can mess up the topping. Soft butter gives a great texture.

4. Freezing Incorrectly

If I want to freeze my pumpkin dump cake, I make sure it’s completely cooled first. I then wrap it tightly in plastic wrap, followed by aluminum foil. This helps prevent freezer burn.

5. Not Storing Properly

When storing leftovers, I use an airtight container. This keeps the cake fresh in the fridge for about 3 to 4 days. If I want it to last longer, freezing is a great option.

Serving And Presentation Tips

I love serving my easy pumpkin dump cake warm. It’s perfect for fall gatherings or cozy nights in.

For a delightful touch, I like to add a scoop of vanilla ice cream on the side. The creaminess pairs perfectly with the pumpkin flavor.

A drizzle of caramel sauce over the cake makes it look fancy and adds sweetness.

Another great option is to top the cake with whipped cream. I often use a generous dollop on each slice. It gives a nice contrast to the warm cake.

If you’re feeling adventurous, sprinkle some crushed pumpkin pie spices or toffee bits on top. This adds a tasty crunch and looks good, too!

For presentation, I usually cut the cake into squares and arrange them on a platter. It’s neat and makes serving easier.

You could even use colorful plates to brighten up the dessert table.

If you have leftover cake, I recommend storing it in an airtight container. It keeps well and makes for a great snack later!

Frequently Asked Questions

I often get questions about making a pumpkin dump cake. Here are some specific answers to common concerns that come up when people are trying to create this delicious dessert.

What’s the best way to make a pumpkin dump cake with cake mix?

To make a pumpkin dump cake with cake mix, I start by mixing together pumpkin puree, evaporated milk, sugar, and spices.

Next, I pour the mixture into a greased baking dish and sprinkle dry cake mix on top. Lastly, I drizzle melted butter over the cake mix for a golden topping.

Can pumpkin pie filling be used for making pumpkin dump cake?

Yes, I can use pumpkin pie filling for making pumpkin dump cake. It adds flavor and sweetness, but I usually adjust the sugar and spices in the recipe to avoid it being too sweet.

Is it possible to prepare pumpkin dump cake ahead of time?

Absolutely! I can make the pumpkin dump cake a day in advance. I store it in the refrigerator.

When I’m ready to serve it, I reheat the cake in the oven at 350°F for about 10 minutes.

How many eggs do you need for a pumpkin dump cake recipe?

Most of the time, I use 2 eggs for a pumpkin dump cake recipe. They help bind the ingredients and add moisture to the filling.

What are the essential ingredients for a simple 4-ingredient pumpkin dump cake?

For a simple 4-ingredient pumpkin dump cake, I need pumpkin puree, evaporated milk, a yellow cake mix, and butter. This quick combo makes a tasty treat without much fuss.

Are there any shortcuts to make a quick pumpkin dump cake similar to the Pioneer Woman’s version?

To make a quick version similar to the Pioneer Woman’s take, I can use a pre-made pumpkin pie filling and a store-bought cake mix. This really cuts down on prep time while still giving me that great pumpkin flavor.