The Best Pumpkin Dump Cake Recipe: Easy, Delicious, and Quick
This Best Pumpkin Dump Cake Recipe is the perfect fall dessert—easy, delicious, and quick to make. With a creamy spiced pumpkin base, a buttery cake topping, and optional crunchy nuts, it’s a crowd-pleaser for any autumn occasion. Ready in under an hour, this cozy treat pairs perfectly with whipped cream or ice cream. Simple to prepare, affordable, and bursting with seasonal flavors, it’s a must-try for busy bakers and pumpkin lovers alike!
Ingredients
For the Pumpkin Layer
- 1 can pumpkin puree 15 oz
- 1 can sweetened condensed milk 12 oz
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
For the Cake Layer
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted 2 sticks
- 1 cup chopped pecans or walnuts optional
Instructions
Step 1: Prepare the Pumpkin Layer
- Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, cloves, and vanilla extract until smooth and well combined.
- Pour the pumpkin mixture into a greased 9x13-inch baking dish, spreading it evenly across the bottom.
Step 2: Add the Cake Layer
- Sprinkle the entire box of yellow cake mix evenly over the pumpkin mixture. Do not stir; the dry cake mix should just cover the pumpkin filling. Drizzle the melted butter evenly over the cake mix. This will help create a golden, crunchy topping as it bakes.
- If desired, sprinkle the chopped pecans or walnuts over the top for extra texture and flavor.
Step 3: Bake the Cake
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the cake is set. You can check doneness by inserting a toothpick into the center—it should come out clean when the cake is ready.
Step 4: Cool and Serve
- Once baked, remove the cake from the oven and let it cool for about 10-15 minutes. Serve warm, topped with whipped cream or a scoop of vanilla ice cream for an extra treat.
