As the leaves change colors and a crisp breeze fills the air, there’s a certain warmth that pumpkin desserts bring to my heart. The first time I took a bite of this Fall Pumpkin Dump Cake, it felt like a hug on a chilly evening. With its inviting layers of spiced pumpkin and buttery cake, this dessert is a swift reminder that comfort doesn’t have to complicate your life.
Perfect for autumn gatherings or cozy nights spent with loved ones, this dump cake requires just 15 minutes of prep and delivers a delectable blend of sweet and savory flavors that’s surprisingly easy. You’ll be amazed at how simple ingredients transform into a delightful treat that’s sure to please even the pickiest eaters. So, grab a can of pumpkin and let’s create something special together that captures the essence of the season!
Why You'll Love This Fall Pumpkin Dump Cake
- This Fall Pumpkin Dump Cake is incredibly easy to make, requiring just 15 minutes of prep time, so you can spend more time enjoying the festivities.
- The rich and spiced flavor of pumpkin combined with a buttery cake topping makes for a delightful dessert that will have everyone coming back for seconds.
- Its versatility allows you to serve it at holiday gatherings, cozy family dinners, or even as an indulgent treat for yourself.
- Visually, the contrasting layers of pumpkin and cake, topped with crunchy nuts, create a stunning presentation that is sure to impress your guests.
Fall Pumpkin Dump Cake Ingredients
• A delightful blend of flavors awaits!
For the Pumpkin Mixture
- Pumpkin puree – brings the rich, autumnal flavor and moisture essential for this dump cake.
- Evaporated milk – adds creaminess and balances the sweetness.
- Large eggs – provide structure and a tender crumb, ensuring your cake holds together beautifully.
- Sugar – sweetens the cake while enhancing the pumpkin’s natural flavors.
- Ground cinnamon – infuses warm notes that evoke feelings of cozy fall afternoons.
- Ground nutmeg – complements the spices, adding a lovely depth to the cake.
- Ground ginger – gives a touch of zest that brightens up this comforting dessert.
For the Topping
- Yellow cake mix – creates a buttery, sweet topping that contrasts perfectly with the pumpkin layer.
- Chopped pecans or walnuts – add delightful crunch and nutty flavor; feel free to swap with your favorite nuts if desired.
- Butter, melted – ensures the topping becomes irresistibly golden and rich; don’t skip this step for the best texture!
This Fall Pumpkin Dump Cake is not just a treat; it’s a wonderful way to share the joy of the season with family and friends!
How to Make Fall Pumpkin Dump Cake
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Preheat your oven to 350°F (175°C). This step is crucial for achieving the right texture and flavor in your cake as it bakes evenly.
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Mix together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger in a large bowl until everything is well combined and smooth. The warm scents will fill your kitchen with autumn bliss!
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Pour the pumpkin mixture into a greased 9×13 inch baking dish, spreading it evenly to ensure that every slice has that delightful pumpkin goodness.
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Sprinkle the dry cake mix evenly over the pumpkin mixture. Avoid stirring; the layers will create that beautiful dump cake effect!
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Top with chopped nuts, spreading them out for a satisfying crunch in every bite. Pecans or walnuts both add a lovely texture that complements the softness of the cake.
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Drizzle the melted butter generously over the top, ensuring the cake mix is moistened everywhere. This step gives the cake a lovely golden crust.
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Bake for 50-60 minutes until the center is set and a toothpick inserted comes out clean. The top should be a beautiful golden brown, signaling it’s ready to come out!
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Let it cool before serving, allowing the flavors to meld beautifully while you impatiently await the first slice.
Optional: Serve with a scoop of vanilla ice cream for a delightful contrast!
Exact quantities are listed in the recipe card below.
What to Serve with Fall Pumpkin Dump Cake?
As the cozy flavors of autumn envelop your kitchen, it’s time to think about the perfect complements for this delightful dessert.
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Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture that balances the richness of the cake. It’s the classic finishing touch that everyone adores.
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Vanilla Ice Cream: Serve warm slices of the dump cake with a scoop of vanilla ice cream. The creamy sweetness melts beautifully into the warm pumpkin, creating a dreamlike combination.
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Spiced Tea or Cider: A warm cup of spiced tea or apple cider evokes the essence of fall and pairs harmoniously with the cake’s pumpkin spices. Sip and savor the cozy vibes they bring.
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Caramel Sauce: Drizzling caramel sauce on top elevates the dish with a touch of indulgence, adding a sweet, buttery flavor that beautifully complements the pumpkin base.
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Chopped Nuts: Offer a small bowl of toasted pecans or walnuts alongside. Guests can sprinkle them on top for an added crunch and nuttiness that echoes the topping.
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Cheesecake Squares: For a delightful contrast, serve rich cheesecake squares. Their creamy texture and tangy sweetness create an exciting harmony with the spiced pumpkin flavors.
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Chocolate Fondue: Set up a chocolate fondue station with fresh fruits and marshmallows. Dipping into chocolate adds a fun and decadent element, making dessert even more interactive.
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Ginger Ale or Sparkling Cider: A refreshing drink like ginger ale or sparkling cider can cut through the sweetness of the dump cake, leaving your palate refreshed and ready for the next bite.
These delightful pairings will enhance your Fall Pumpkin Dump Cake experience, transforming it into a memorable meal that celebrates the essence of the season!
How to Store and Freeze Fall Pumpkin Dump Cake
Room Temperature: Store any leftover cake covered at room temperature for up to 2 days to maintain its delightful texture and flavor.
Fridge: For longer freshness, keep the cake in an airtight container in the refrigerator for up to 5 days. This helps to preserve the taste and moistness.
Freezer: Freeze the cake for up to 3 months; wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Reheating: To enjoy a slice, simply thaw in the fridge overnight and warm it in the oven at 350°F (175°C) for about 10 minutes, bringing back its cozy flavors.
Make Ahead Options
These Fall Pumpkin Dump Cake preparations are perfect for the busy home cook who loves to meal prep! You can mix the pumpkin filling up to 24 hours in advance and store it in the refrigerator, keeping the flavors fresh and vibrant. Additionally, you can sprinkle the dry cake mix and nuts on top, and cover the dish tightly (this prevents sogginess). When you’re ready to serve, simply pour the melted butter over the top and bake as directed. This method not only saves time but also lets you enjoy a heartwarming dessert with minimal stress, ensuring that each delightful slice is just as delicious as if it were made fresh!
Fall Pumpkin Dump Cake Variations
Feel free to play around with this recipe and make it uniquely yours with these delightful twists.
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Gluten-Free: Use a gluten-free cake mix to create a deliciously inclusive version that everyone can enjoy without sacrificing flavor.
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Nut-Free: Swap out the pecans or walnuts for sunflower seeds or leave them out entirely for a nut-free alternative.
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Dairy-Free: Replace evaporated milk with almond or coconut milk and use dairy-free butter for a vegan-friendly treat that’s equally scrumptious.
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Spice Boost: Add a dash of cloves or allspice for extra depth, giving your cake an aromatic twist that dances on your taste buds.
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Pumpkin Spice Flour: Experiment with pumpkin spice cake mix instead of yellow cake mix for a concentrated flavor that embodies the essence of autumn.
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Fruit Fusion: Toss in dried cranberries or raisins to the pumpkin mixture for a burst of sweetness that adds a delightful chewy texture.
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Chocolate Drizzle: Drizzle melted dark chocolate on top after baking for a rich chocolaty surprise that tantalizes the senses.
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Maple Syrup Sweetener: Substitute sugar with maple syrup for a deeper, caramel-like sweetness that perfectly complements the pumpkin flavor.
Chef's Helpful Tips
- When preparing the Fall Pumpkin Dump Cake, make sure to fully blend the pumpkin mixture to avoid any lumps, ensuring a smooth and velvety texture.
- It’s important not to mix the dry cake mix into the pumpkin layer; instead, sprinkling it on top will give you that classic dump cake look and texture.
- To enhance the flavor, consider toasting the nuts lightly before adding them to the cake, as this will bring out their natural oils and add a wonderful depth to the dish.
- Remember to keep an eye on the baking time and test for doneness a few minutes before the 50-minute mark, as oven temperatures can vary and you want to avoid overbaking.
Fall Pumpkin Dump Cake Recipe FAQs
How do I select the best pumpkin puree for the Fall Pumpkin Dump Cake?
Absolutely! When choosing pumpkin puree, look for a vibrant, deep orange color, which indicates ripeness and flavor. Check the label to ensure it’s 100% pure pumpkin without added ingredients. I often prefer organic pumpkin puree for a fresher taste.
What is the best way to store leftovers of Fall Pumpkin Dump Cake?
For optimal freshness, store your leftover cake in an airtight container at room temperature for up to 2 days. If you want it to last longer, transfer it to the refrigerator where it will stay delicious for up to 5 days. Just remember to cover it to maintain its moisture!
Can I freeze Fall Pumpkin Dump Cake?
Yes, you can! To freeze, first let the cake cool completely. Wrap it tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. It should stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and warm it briefly in the oven at 350°F (175°C) for about 10 minutes.
What should I do if the center of my cake is not set after baking?
Very common! If the center isn’t set after the recommended baking time, simply return it to the oven and bake for an additional 5 to 10 minutes. Keep an eye on it and gently shake the dish; it should no longer jiggle when it’s done. Allow it to cool for a bit before slicing, as it will firm up slightly as it rests.
Is this Fall Pumpkin Dump Cake suitable for those with nut allergies?
Absolutely! If you or someone you’re serving has nut allergies, you can simply omit the nuts from the recipe. The cake will still be delicious with just the buttery topping. If you want a little crunch, consider using crushed graham crackers or caramel snacks as a topping instead.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! If you prefer to use fresh pumpkin, start by roasting a small sugar pumpkin; cut it in half, remove the seeds, and bake at 350°F (175°C) for about 45 minutes until tender. Scoop out the flesh and puree it in a blender or food processor. You’ll need about 1.5 cups of fresh puree, and be sure to strain it to remove excess moisture for the best texture in your cake.
Fall Pumpkin Dump Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Mix together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger in a large bowl until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin mixture without stirring.
- Top with chopped nuts, spreading them for a satisfying crunch.
- Drizzle the melted butter generously over the top.
- Bake for 50-60 minutes until the center is set and golden brown.
- Let it cool before serving.
