What could be easier? Dump, bake, and grab a fork: Pumpkin Dump Cake is ooey-gooey delicious and irresistible.
As far as pumpkin desserts go, pumpkin pie typically gets all of the limelight. While I’m no stranger to a slice of pumpkin pie, there’s another pumpkin dessert that I think is underrated: pumpkin dump cake. Its unassuming name is a reference to how easy it is to make. Essentially, you “dump” three different layers into your prepared pan and bake: no stirring or mixing of the three layers. They bake up into a wonderfully moist, rich cake.
While this is a homemade dessert, there is a secret ingredient. Boxed yellow cake mix! You simply open up the package and sprinkle the cake mix evenly over the pumpkin mixture. I love a good cake mix hack, and pumpkin dump cake is a great example of using a convenience product to make an incredible homemade dessert.
You will love the rich pumpkin flavor of pumpkin dump cake. When you take a bite, you taste pumpkin pie spices like cinnamon, nutmeg, and ginger, which amplify the lovely pumpkin flavor. While it is a cake, made in a cake pan, the texture is very soft and moist—somewhere between a cake and a pudding. Pumpkin dump cake is easy to make and serve, so it’s a great option for holiday dinners or potlucks as well.
What’s the dish on “dump” desserts?
Pumpkin dump cake is an example of “dump” desserts, which became popular during the latter half of the twentieth century. One of the most popular early dump cakes from the 1960s consisted of a can of crushed pineapple, a can of cherry pie filling, boxed yellow cake mix, chopped pecans, and a stick of melted butter. Home cooks could make a homemade dessert quickly and easily by layering the ingredients directly into the baking pan. Oreo dump cake and peach dump cake are popular cake examples, as well as fruit cobblers (which usually do not use cake mix).
How do I store leftovers?
Pumpkin dump cake stores well, as long as you keep it refrigerated. Because of its high moisture content, it keeps best chilled. You can refrigerate leftovers, covered, for up to 3-4 days. Pumpkin dump cake also freezes well. Wrap in plastic wrap and then foil, and you can freeze it for up to 2 months. Thaw overnight in the fridge. If you like this cake warm, just heat it up in the microwave or reheat it in the oven at 350°F until warmed through (about 8-10 minutes).
Serving suggestions
Any warm pumpkin dessert tastes great with a scoop of Sweetened Whipped Cream or Vanilla Ice Cream on top. Sprinkle a little pumpkin pie spice or a few toasted pecans for a final touch and serve. If you’re serving pumpkin dump cake with other desserts at a large gathering, it goes well with other fall favorites like Apple Crumble or Salted Brown Butter Pecan Blondies.
Pumpkin Dump Cake
Ingredients
- 1 can pumpkin purée (15 ounces)
- 1 can evaporated milk (12 ounces)
- 3 large eggs
- 1 cup granulated sugar
- 3/4 teaspoon cinnamon
- Pinch kosher salt
- 1 teaspoon pumpkin pie spice
- 1 box yellow cake mix
- 8 ounces unsalted butter melted
- Desired topping such as whipped cream or ice cream
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, salt, and pumpkin pie spice. Whisk until smooth and well blended.
- Grease a 9×13-inch baking dish. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
- Evenly drizzle the melted butter over the cake mix, aiming to cover as much of the surface as you can.
- Bake for 45 minutes, or until the top is golden brown and the edges are set.
- Let the cake cool for at least 15 minutes before serving. Enjoy it warm or at room temperature with whipped cream or ice cream.
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