There’s nothing better than the smell of pumpkin baking in your kitchen. The aroma is intoxicating and it’s one of my favorite ways to celebrate the fall season. I’m a big pumpkin fan (and I love to bake), but there’s a lot of complication that comes with using fresh pumpkin. Keep it stupid easy with this Pumpkin Dump Cake Recipe. It’s got all of the flavor you want and ANYONE can make it!
The beauty of dump cakes is the simplicity of them. You create a base and then just dump box cake mix on top. I buy box cakes all of the time when I see them go on sale. They’re a great pantry staple because you can do so much with them. My Fruit Cocktail Cake recipe is a dump cake and it’s one of the top posts on Savvy Mama Lifestyle. You just can’t go wrong with them.
Related: Layered Pumpkin Ganache Cake
Stupid Easy Pumpkin Dump Cake Recipe
It all starts with a can of pumpkin. That’s another pantry staple. I always stock up after Thanksgiving on the clearance pumpkin cans and use them the following fall. They’ll last for almost two years on the shelf. The pumpkin creates the base to the dump cake. Just stir, spread, dump your cake mix and bake. You’ll love how easy it is.
What To Serve With Pumpkin Dump Cake
I like to serve vanilla ice cream, whipped cream or cinnamon ice cream with Pumpkin Dump Cake. It’s easy to make your own whipped cream. Just use a stand or hand mixer to mix Heavy Whipping Cream, a pinch of granulated sugar and a teaspoon of vanilla together. You’ll have a fantastic homemade whipped topping for your dump cake that’ll make it seem like a fancy recipe. Don’t forget a great cup of coffee for your dessert too. A fresh pot is always welcome with a slice of cake.
When To Serve Pumpkin Dump Cake
You can really make it for almost any occasion in the fall season. To be honest, I start making it the week after Labor Day, but I’m a true fan of the fall season. It’s an excellent choice for potlucks, weeknight dessert options, a Halloween dinner or Thanksgiving. I find people love pumpkin, but don’t always enjoy pumpkin pie. This dump cake is a great alternative.
Can This Pumpkin Dump Cake Recipe Be Made Ahead Of Time?
YES! You can make the base of this recipe and spread it into your baking sheet. Then, when you’re ready to bake it – just sprinkle your cake mix, pecans and melted butter over the top. If you’re making it as a Thanksgiving dessert, it might be a good idea to do the base prep work ahead of time to keep things easy in the kitchen.
How To Store Any Leftovers
I doubt you’ll have any leftovers because it’s such an addictive and delicious recipe, but if you do, it doesn’t need to be refrigerated. I keep the cake in the original 9×13 baking dish and it stays out. We enjoy eating it for the next 3 days before tossing. To reheat your cake, just nuke in the microwave for 1 minute on high.
Can You Freeze Pumpkin Dump Cake?
After you make your cake, you can freeze it in an air-tight container. We’ve reheated it from frozen with no issues. I just let it thaw out first. We kept it frozen for 3 months. Pyrex makes a great 9 x 13 baking dish that comes with a lid. I love those because you can stack them in the freezer.
How To Make This Pumpkin Dump Cake Recipe:
Preheat oven to 350 degrees). Grease a 9×13 inch pan with non-stick cooking spray. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk.
Stir in cinnamon, ginger, cloves and salt. Pour into pan.
Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
Bake for 50 to 55 minutes, or until the edges are lightly browned. Allow to cool.
- 1 (29 oz)) can pumpkin puree
- 3 large eggs
- ½ cup packed dark brown sugar
- ½ cup white sugar
- 1 (12 fluid ounce) can evaporated milk, shaken well
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (18.25 ounce) package spice cake mix (I used Duncan Hines)
- ½ cup coarsely chopped pecans
- ½ cup melted butter
- Preheat oven to 350 degrees). Grease a 9x13 inch pan with non-stick cooking spray.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk.
- Stir in cinnamon, ginger, cloves and salt. Pour into pan.
- Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
- Bake for 50 to 55 minutes, or until the edges are lightly browned. Allow to cool.
- You can substitue pumpkin spice for the cloves, ginger and cinnamon spices.
- If you can't find spice cake mix, you could substitue a yellow cake mix.
- Leftover cake doesn't need to be refrigerated. Good for 3-5 days.
- Serve with vanilla ice cream, cinnamon ice cream or whipped cream. Enjoy with a cup of coffee.
Amount Per Serving: Calories: 358Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 492mgCarbohydrates: 56gFiber: 2gSugar: 36gProtein: 4g
**Nutrition is calculated by a third party. Actual values may vary.