This Pumpkin Dump Cake is a super easy dessert that combines pumpkin puree, cake mix, and spices into a delightful treat. Just mix, pour, and bake—how simple is that?
What I love about this cake is how cozy it tastes, perfect for fall! It’s like a warm hug on a plate. Serve it with whipped cream for an extra tasty touch. Yum! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is quick and easy. If you prefer, you can also use homemade pumpkin puree made from roasted pumpkin. Just make sure to drain excess moisture if using fresh pumpkin.
Yellow Cake Mix: This is the base of your cake. You can substitute with a spice cake mix for extra flavor. If you want to make it from scratch, a simple vanilla cake recipe can work too.
Pecans: These add a nice crunch. If you’re nut-free, try adding more oats or use sunflower seeds as a replacement. You could also use walnuts for a different taste.
Eggs: Eggs help bind the cake. If you’re vegan or allergic, you can replace each egg with 1/4 cup of applesauce or a flaxseed mixture (1 tablespoon of flaxseeds mixed with 2.5 tablespoons of water).
Spices: Pumpkin pie spice gives warmth. You can make your own blend using cinnamon, nutmeg, and ginger if you have those spices on hand.
How Do I Achieve the Best Texture for My Dump Cake?
To make the perfect dump cake, follow these tips on mixing and baking:
- When mixing wet and dry ingredients, be careful not to over-mix. Stir until just combined to keep the cake light.
- Ensure your oven is preheated for even baking; this will help the cake rise properly.
- Keep an eye on baking time. The cake is done when a toothpick comes out with moist crumbs, not raw batter.
- Let your cake cool for a bit before serving. This helps it set and makes it easier to slice.
Enjoy baking this delightful dessert! The combination of flavors really captures the spirit of fall. 🍂
How to Make Pumpkin Dump Cake
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup chopped pecans
- 1 cup old-fashioned rolled oats
- 1 cup brown sugar, packed
- 1/2 cup butter, melted
- Whipped cream or vanilla ice cream, for serving
- Caramel sauce (optional), for drizzling
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 10 minutes. You’ll spend about 10 minutes preparing the ingredients and about 55-60 minutes baking it in the oven. Plus, a little time to let it cool before serving. Easy, right?
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly. While the oven heats, prepare your baking dish.
2. Mix the Wet Ingredients:
In a large mixing bowl, crack the 4 eggs and beat them lightly with a whisk. Add in the pumpkin puree, sugar, vegetable oil, and pumpkin pie spice. Mix all of these ingredients together until the mixture is smooth and everything is well combined. It should have a creamy consistency.
3. Add the Cake Mix:
Now, carefully fold in the dry yellow cake mix into the wet mixture. Use a spatula for this to keep the batter light. Mix until just combined—don’t overmix! It’s okay if there are small lumps.
4. Pour into the Baking Dish:
Pour the thick batter into your greased 9×13-inch baking dish and use a spatula to smooth the top so it’s even.
5. Make the Crumb Topping:
In a separate bowl, combine the chopped pecans, old-fashioned rolled oats, brown sugar, and melted butter. Stir this mixture until it becomes crumbly. This will be the topping for your cake.
6. Top Your Cake:
Sprinkle the crumb topping evenly over the pumpkin batter, making sure to cover it well.
7. Bake:
Pop it in your preheated oven and bake for 55-60 minutes. You want to check it by inserting a toothpick into the center; it should come out with a few moist crumbs but no liquid batter.
8. Cool:
Once it’s done, take the cake out of the oven and let it cool slightly for about 10-15 minutes before serving.
9. Serve:
Enjoy your delicious Pumpkin Dump Cake warm, topped with a scoop of whipped cream or vanilla ice cream. If you’re feeling extra indulgent, drizzle some caramel sauce on top!
This warm, spiced pumpkin cake is sure to be a hit, especially with that crunchy streusel topping. Enjoy your delicious fall dessert!
Can I Use a Different Cake Mix for This Recipe?
Absolutely! While yellow cake mix is traditional for this recipe, you can substitute it with a spice cake mix for an extra burst of flavor. A vanilla cake mix will also work if that’s what you have on hand.
How Should I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. You can reheat individual portions in the microwave for about 30 seconds or enjoy them cold!
Can I Make This Cake Ahead of Time?
Yes! You can prepare the cake and let it cool completely before covering and refrigerating. It’s best enjoyed within a couple of days, but it can be stored longer if needed—just note the texture might change slightly.
What Can I Use as a Topping Instead of Pecans?
If you’re looking for an alternative to pecans, you can use walnuts, sunflower seeds, or simply increase the amount of oats for a nut-free option. Just make sure to adjust the topping to your taste preference!