Pumpkin Dump Cake

Pumpkin Dump Cake is a beloved fall dessert for a reason! It’s incredibly easy to make, perfect for those busy weeknights when you crave a warm, comforting treat. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed success. It’s also a fantastic option for holiday gatherings, potlucks, or simply enjoying a cozy evening at home. This Pumpkin Dump Cake is simple yet deeply satisfying.

This dessert is all about the warm, inviting flavors of pumpkin spice, making it a true autumn classic. It’s a fuss-free way to enjoy a delicious pumpkin treat without spending hours in the kitchen. If you’re looking for other delicious pumpkin recipes, check out these easy pumpkin muffins. The beauty of this Pumpkin Dump Cake lies in its simplicity and comforting taste.

Why this Pumpkin Dump Cake is Special

This Pumpkin Dump Cake recipe stands out because of one special ingredient: a touch of maple extract. This seemingly small addition creates a wonderful depth of flavor. The maple perfectly complements the pumpkin spice, adding a subtle sweetness and warmth that’s simply irresistible. Trust me, this secret ingredient will have everyone coming back for more!

Ingredients

For this easy Pumpkin Dump Cake, you’ll need just a few simple ingredients:

• 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling)
• 1 (12 ounce) can evaporated milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure maple extract (the secret ingredient!)
• 1 (18.25 ounce) box yellow cake mix (or spice or white cake mix)
• 1 cup (2 sticks) unsalted butter, melted

Cake Mix Options

While yellow cake mix is the classic choice for Pumpkin Dump Cake, feel free to experiment with spice or white cake mix. Spice cake mix will intensify the warm, autumnal flavors, while white cake mix will create a milder, slightly sweeter dessert. Each option offers a unique twist on the traditional flavor profile, so choose your favorite! For a similar dessert with blueberries, try this blueberry cobbler recipe.

Pumpkin Puree vs. Pumpkin Pie Filling

It’s important to use pumpkin puree, not pumpkin pie filling, in this recipe. Pumpkin puree is simply pure pumpkin, whereas pumpkin pie filling already contains spices and sweeteners. Using pumpkin puree allows us to control the flavor balance and sweetness of our Pumpkin Dump Cake. Using pie filling would make the final product overly sweet and spiced.

Equipment

You won’t need any fancy equipment for this Pumpkin Dump Cake! Here’s what you’ll need:

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Microwave-safe bowl (for melting butter)

That’s it! This simple dessert requires minimal tools, making it even easier to whip up. Looking for a fun, fried treat? Check out this recipe for fried apple pies.

Choosing the Right Baking Dish

A 9×13 inch baking dish is the ideal size for this Pumpkin Dump Cake recipe. It provides ample space for the cake to bake evenly and prevents overflow. You can use a glass or metal baking dish; both work well. Just ensure it’s oven-safe to the temperature specified in the baking instructions. A slightly smaller or larger dish can be used, but you may need to adjust the baking time accordingly.

Instructions

Get ready to make the easiest Pumpkin Dump Cake ever! These simple steps will guide you to a delicious dessert. For another simple dessert option, consider making these chocolate covered strawberries.

Prepping the Pumpkin Layer

Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish. In your large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, cinnamon, ginger, cloves, salt, vanilla extract, and maple extract. Whisk everything together until smooth and well combined. Pour this mixture into your prepared baking dish, spreading it evenly.

Creating the Cake Topping

In a separate bowl, pour the dry yellow cake mix. Now, drizzle the melted butter evenly over the cake mix. Using a fork, gently stir the butter into the cake mix until it forms a crumbly mixture. Don’t overmix! You want some larger crumbs and some finer ones for the best texture. Sprinkle this crumbly mixture evenly over the pumpkin layer in the baking dish.

Baking the Dump Cake

Bake for 50-60 minutes, or until the cake topping is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last 10-15 minutes to prevent over-browning. If the top starts to get too dark, you can loosely cover it with a piece of aluminum foil. The center should be set, and the edges should be slightly puffed.

For more information on the health benefits of pumpkin, check out this article on pumpkin nutrition. You can also learn more about cinnamon’s health benefits, a key ingredient in this recipe.

Cooling and Serving

Once baked, let the Pumpkin Dump Cake cool slightly in the baking dish before serving. This allows the filling to set up a bit. While it’s delicious warm, it can also be enjoyed at room temperature or even chilled. Serve it as is, or top it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra special treat!

Variations and Tips

This Pumpkin Dump Cake recipe is a fantastic base for customization! Here are a few ideas to make it your own:

• Nutty Delight: Add a cup of chopped pecans or walnuts to the cake topping for a delightful crunch and nutty flavor. Fold them directly into the crumbly cake mix before sprinkling it over the pumpkin layer.
• Chocolate Indulgence: Sprinkle a cup of semi-sweet chocolate chips over the pumpkin layer before adding the cake topping. The melted chocolate creates pockets of gooey goodness throughout the cake.
• Spiced Perfection: Enhance the pumpkin spice flavor by adding a pinch of nutmeg or cardamom to the pumpkin layer. You can also add a swirl of cream cheese to the pumpkin mixture for extra richness.

Gluten-Free Pumpkin Dump Cake

To make this Pumpkin Dump Cake gluten-free, simply substitute the regular yellow cake mix with a gluten-free yellow cake mix. Be sure to check the ingredients of the gluten-free mix to ensure it aligns with your dietary needs. The rest of the recipe remains the same! If you enjoy gluten-free baking, you might also like this recipe for gluten-free breadcrumbs.

Dairy-Free Pumpkin Dump Cake

For a dairy-free version, replace the evaporated milk with full-fat coconut milk. Substitute the butter with melted coconut oil or vegan butter. Ensure your chosen cake mix is also dairy-free. Many brands offer dairy-free options that work perfectly in this recipe.

Adding a Streusel Topping

Elevate your Pumpkin Dump Cake with a homemade streusel topping! Combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1/4 cup cold butter, cut into small pieces. Mix with your fingers until crumbly, then sprinkle over the cake topping before baking.

Serving Suggestions

• Classic Comfort: Serve warm with a dollop of freshly whipped cream.
• Cool Treat: Enjoy chilled with a scoop of vanilla ice cream.
• Decadent Delight: Drizzle with warm caramel sauce for an extra layer of flavor.
• Festive Flair: Garnish with a sprinkle of cinnamon or a dusting of powdered sugar for a beautiful presentation.

FAQ

Here are answers to some frequently asked questions about Pumpkin Dump Cake:

What is the biggest mistake to avoid when making a dump cake?

The biggest mistake is overmixing the cake topping. Resist the urge to stir vigorously! Gently sprinkle the dry cake mix over the pumpkin layer and drizzle with melted butter. A light touch ensures a tender, crumbly topping. Overmixing will result in a dense, tough texture.

What is a pumpkin dump cake?

A Pumpkin Dump Cake is a wonderfully simple dessert where you essentially “dump” the ingredients into a pan and bake. It typically involves a layer of pumpkin filling topped with dry cake mix and melted butter. The name reflects the ease of preparation—minimal mixing required!

What’s the difference between a dump cake and a cobbler?

While both are easy desserts, they differ in their toppings. Cobblers usually have a biscuit or crumb topping that’s dropped onto the fruit filling in distinct clumps, creating a more textured, biscuit-like topping. A Pumpkin Dump Cake uses dry cake mix sprinkled evenly, resulting in a more uniform, cake-like surface. For a delicious cobbler recipe, try our Blueberry Cobbler Recipe Guide.

Do you eat dump cake warm or cold?

Pumpkin Dump Cake is delicious both warm and cold! Freshly baked, it’s warm, comforting, and wonderfully gooey. When chilled, the cake firms up, making it easier to slice and serve. Enjoy it whichever way you prefer!

Storing and Freezing

Here’s how to store and freeze your delicious Pumpkin Dump Cake:

How to Store Leftover Pumpkin Dump Cake

Store leftover Pumpkin Dump Cake in an airtight container at room temperature for up to 3 days. For longer storage, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. Ensure the cake is completely cooled before covering to prevent condensation.

Freezing Pumpkin Dump Cake for Later

To freeze your Pumpkin Dump Cake, first let it cool completely. You can freeze it in the baking dish or cut it into individual portions. Wrap the cooled cake tightly with plastic wrap, then a layer of aluminum foil for extra protection against freezer burn. Freeze for up to 2 months. To thaw, transfer the cake to the refrigerator overnight. Reheat individual portions in the microwave or bake the whole cake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.

Conclusion

So there you have it—a simple, delicious Pumpkin Dump Cake recipe that’s perfect for any fall gathering or a cozy weeknight treat. I hope you give this recipe a try and enjoy the warm, comforting flavors of pumpkin spice. It’s truly a crowd-pleaser, and I’m confident your family and friends will love it as much as mine does! Don’t forget to share your baking experience—I’d love to hear how your Pumpkin Dump Cake turns out!

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