Pumpkin Dump Cake 4 Ingredients Pioneer Woman: The Easiest Fall Dessert Recipe

This pumpkin dump cake recipe is so incredibly easy, it practically makes itself! With just a handful of pantry staples, you can whip up a warm and comforting dessert that’s perfect for fall gatherings, Thanksgiving, or any time you crave a taste of pumpkin spice. Forget complicated baking projects – this dump cake is all about simplicity and deliciousness.

This was absolutely fabulous!! I will be making this for our thanksgiving dinner. Much better than a plain pumpkin pie, hands down. Thanks!

-Betty

Why This Pumpkin Dump Cake Recipe Will Become Your Go-To

If you’re searching for a dessert that’s both effortless and impressive, look no further. This pumpkin dump cake recipe is destined to become a family favorite, possibly even dethroning traditional pumpkin pie at your holiday table! The beauty of this recipe lies in its straightforward approach – no fancy techniques or lengthy ingredient lists required.

What sets this pumpkin dump cake apart? It’s all about flavor and texture. We use canned pumpkin puree, not pumpkin pie filling, ensuring a rich and authentic pumpkin taste. While some recipes call for spice cake mix, we’ll explore options to customize the spice profile to your liking. Don’t worry if the melted butter doesn’t completely cover the dry cake mix; this is intentional and creates a delightful crumbly topping that contrasts beautifully with the moist pumpkin base. We’ve even tested this recipe with gluten-free cake mix, proving its versatility for various dietary needs. Through rigorous testing, we’ve perfected this recipe to guarantee consistently delicious results every time you bake it.

So easy (I have four kids and made this with them all home!) and absolutely delicious! Saving this one for years to come!-Kristina

Pumpkin Dump Cake close up shot showing the texture and golden crust

What Exactly is a Pumpkin Dump Cake?

The name “dump cake” might sound unusual, but it perfectly describes the method: you simply “dump” the ingredients into a pan. Dump cakes are celebrated for their ease and minimal fuss. Typically baked in a 9×13 inch pan, they are incredibly adaptable and can be made with various fruits, fillings, or in our case, pumpkin.

The magic of a dump cake happens when you sprinkle a box of dry cake mix over the base ingredients and then drizzle melted butter on top. It might seem unconventional, even a little questionable – “Will this actually work?” you might wonder. But trust us, the oven transforms these simple layers into a cobbler-like dessert with a moist pumpkin filling and a delightful cake topping. Forget about neatly sliced squares; pumpkin dump cake is meant to be scooped and enjoyed, warm, at room temperature, or even chilled – it’s delicious any way you serve it!

Scooped portion of pumpkin dump cake on a plate, showing the moist interior

Pumpkin Dump Cake: Simple Ingredients, Big Flavor

Let’s gather the few essential ingredients for this incredibly easy pumpkin dump cake. Remember, using high-quality ingredients will always enhance the final flavor of your dessert.

Here’s what you’ll need:

Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor profile of your dump cake.
Evaporated Milk: Evaporated milk adds richness and creaminess to the pumpkin layer, contributing to the moist texture of the cake.
Light Brown Sugar: Brown sugar provides a warm, molasses-like sweetness that complements the pumpkin and spices beautifully.
Eggs: Eggs bind the pumpkin mixture together and add structure to the filling.
Pumpkin Pie Spice: This essential spice blend brings that classic fall flavor. You can also make your own pumpkin pie spice blend at home.
Yellow Cake Mix: A box of yellow cake mix forms the crumbly topping of the dump cake.
Butter: Melted butter is drizzled over the cake mix, creating a golden, buttery crust as it bakes.
Chopped Pecans (Optional): For added texture and nutty flavor, chopped pecans can be sprinkled over the top before baking.

Variations to Make It Your Own

One of the best things about dump cakes is their versatility. Feel free to experiment with these variations to customize your pumpkin dump cake:

Cake Mix Swaps: Instead of yellow cake mix, try spice cake mix for an even more intense spice flavor, or explore other options like white cake mix, vanilla cake mix, or butter pecan cake mix. For chocolate lovers, consider using chocolate fudge cake mix, devil’s food cake mix, or milk chocolate cake mix for a decadent chocolate pumpkin dump cake.
Chocolate Chips: Add a chocolatey twist by sprinkling 1 cup of chocolate chips (semi-sweet, milk chocolate, or even dark chocolate) over the dry cake mix before baking.
Spice it Up: Adjust the amount of pumpkin pie spice to your preference, or add other warm spices like cinnamon, nutmeg, or ginger.
Nutty Additions: Besides pecans, try other nuts like walnuts or chopped almonds for a different nutty flavor.
Caramel Drizzle: After baking and cooling slightly, drizzle caramel sauce over the top for extra sweetness and indulgence.

Step-by-Step: Baking Your Pumpkin Dump Cake

Making this pumpkin dump cake is as easy as 1-2-3! Follow these simple steps for a foolproof dessert:

Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, brown sugar, and pumpkin pie spice until well combined. You can use a fork, spatula, or electric mixer for this step.

Mixing pumpkin puree, eggs, evaporated milk, brown sugar, and pumpkin pie spice in a bowl

Pour into Pan: Pour the pumpkin mixture into a 9×13 inch baking pan that has been greased with butter or cooking spray.
Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin layer in the baking pan, ensuring it’s distributed as uniformly as possible.

Sprinkling dry cake mix over the pumpkin mixture in a baking pan

Add Pecans (Optional): If desired, sprinkle chopped pecans evenly over the cake mix layer.
Drizzle Melted Butter: Slowly and evenly drizzle the melted butter over the top of the cake mix and pecans (if using). Try to distribute the butter as uniformly as possible to ensure even baking and a golden crust.
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the top is golden brown and set.

Baked pumpkin dump cake with golden brown crust

Knowing When Your Dump Cake is Ready

Unlike traditional cakes where a toothpick inserted into the center comes out clean, the toothpick test isn’t reliable for pumpkin dump cake. Instead, look for visual cues: the top of the dump cake should be a beautiful golden brown color and appear to have a “crust-like” texture. When you gently break through the crust, you’ll find the cake underneath is moist due to the pumpkin filling. The key is to ensure the top is golden and set, indicating it’s baked through.

This Pumpkin Dump Cake recipe is a beloved dessert, perfect for sharing with family and friends. Its simplicity is part of its charm – and its irresistible taste will have everyone coming back for seconds!

Make-Ahead and Storage Tips

Pumpkin dump cake is wonderfully convenient as it can be prepared in advance.

Make Ahead: While many enjoy dump cake warm, it can be made up to a day ahead of time. Simply reheat the entire pan in the oven before serving.
Storing Leftovers: Cover the pan tightly with a lid or plastic wrap, or transfer leftover cake to an airtight container and store in the refrigerator for up to 3-4 days.
Reheating: To reheat the whole pan, cover it with aluminum foil and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Individual portions can be warmed in the microwave.
Freezing: Bake the dump cake in a freezer-safe dish. Let it cool completely, then wrap the pan thoroughly in plastic wrap and again in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pro Tips for the Best Pumpkin Dump Cake

Use Pumpkin Puree, Not Pie Filling: This is crucial for achieving the right flavor and texture.
Don’t Worry About Full Butter Coverage: It’s okay if the melted butter doesn’t cover every bit of cake mix; this contributes to the desirable crumbly topping.
Consider Spice Cake Mix: For a richer spice flavor, spice cake mix is an excellent alternative to yellow cake mix.
Gluten-Free Success: This recipe works wonderfully with gluten-free yellow cake mix, making it accessible for those with dietary restrictions.
Adjust Baking Time for Pan Size: If using a smaller pan, you’ll need to increase the baking time to ensure the cake is fully cooked.

Pumpkin Dump Cake FAQs

Is dump cake supposed to be mushy? No, dump cake shouldn’t be mushy, but it’s also not meant to have the light and fluffy texture of a traditional cake. Think of it as a delightful cross between a cake and a cobbler. The bottom layer (pumpkin filling) will be moist and gooey, while the top is crumbly and crust-like. This textural contrast is part of its appeal.

Why don’t you mix dump cakes? The layering method is key to the unique texture of a dump cake. Arranging ingredients in layers, rather than mixing them, results in that desirable crispy, buttery top with a soft, gooey interior. Mixing would disrupt these distinct layers.

Why is my dump cake still powdery? A powdery texture usually indicates that the cake mix or butter wasn’t evenly distributed. If you notice dry spots while baking, you can spoon some of the melted juices from the edges of the pan onto the dry areas and return it to the oven to finish baking.

Square slice of pumpkin dump cake on a plate with a fork

Easy Pumpkin Dump Cake Recipe

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4.9 from 182 ratings

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 20 servings

This incredibly easy pumpkin dump cake recipe is a fall favorite! Just a few ingredients and simple steps for a warm, comforting dessert.

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Ingredients:

15 oz canned pumpkin puree
12 oz evaporated milk
1 cup packed brown sugar
3 large eggs
2 tsp pumpkin pie spice
15.25 oz yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice.
Pour pumpkin mixture into the prepared pan.
Sprinkle dry cake mix evenly over the pumpkin layer.
Sprinkle chopped pecans over the cake mix (optional).
Drizzle melted butter evenly over the top.
Bake for 45-50 minutes, or until golden brown and set.

Nutrition Information (per serving):

Note: Nutritional values are estimates and may vary.

Enjoy this incredibly easy and delicious pumpkin dump cake! Let us know in the comments below how yours turned out!