Pioneer Woman's Easy 3-Ingredient Pumpkin Dump Cake: A Fall Dessert Sensation

Pumpkin dump cake is a beloved dessert, especially when the leaves start to turn and the air gets crisp. This recipe takes the classic fall flavors of pumpkin and spices and combines them into an incredibly easy-to-make dessert that’s perfect for any occasion. Forget complicated recipes – this pumpkin dump cake is all about simplicity and deliciousness, reminiscent of the fuss-free, heartwarming recipes you’d expect from the Pioneer Woman herself.

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

This pumpkin dump cake recipe is poised to become a family favorite. It’s a straightforward dessert that marries the comforting taste of pumpkin puree with the ease of a cake mix topping. Ideal for potlucks, holiday gatherings, or simply a cozy night in, this dump cake has a depth of flavor that many say rivals traditional pumpkin pie. The secret? Using canned pumpkin puree, not pumpkin pie filling, for a richer, more authentic pumpkin taste. For an extra layer of warmth, a spice cake mix is highly recommended. Don’t worry if the melted butter doesn’t entirely cover the cake mix; this creates a delightful, crumbly topping that everyone loves. For those with dietary restrictions, a gluten-free yellow cake mix works beautifully too, ensuring everyone can enjoy this fall treat. Through rigorous recipe testing, this pumpkin dump cake is guaranteed to deliver consistent, mouthwatering results every time. A quick tip: if you opt for a smaller baking pan, just increase the baking time slightly to ensure it’s perfectly cooked. This pumpkin dump cake is more than just simple; it’s a genuinely tasty dessert that’s bound to be a crowd-pleaser.

“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

Why This Pumpkin Dump Cake Will Be Your New Go-To Dessert

This isn’t just any pumpkin dessert; it’s an effortless dump cake recipe that’s destined to become a staple in your family. Imagine a dessert even easier than pumpkin pie, yet packed with all the comforting fall flavors you crave. Serve it warm with a generous scoop of vanilla ice cream, or elevate it further with toffee bits and a drizzle of luscious caramel sauce for an extra touch of indulgence. This pumpkin dump cake is the quintessential fall dessert, requiring only a handful of simple ingredients. It captures the essence of classic pumpkin pie while offering a unique, irresistible texture that will have pumpkin aficionados begging for seconds.

“Oh my is this delicious! Made this today and wow! Buttery rich delicious goodness.. i would eat this any time of the year and will def make it again! Thank you for the recipe.” – Hope

What Exactly is a Pumpkin Dump Cake?

The beauty of a dump cake lies in its simplicity. As the name suggests, you simply “dump” all the ingredients into a cake pan – no complicated mixing or layering required! Most dump cake recipes, including this pumpkin version, are typically made in a standard 9×13 inch baking dish, making them perfect for feeding a crowd. Traditional dump cakes often feature fruits like canned peaches or cherries, but this recipe brilliantly utilizes canned pumpkin to create a fall-inspired delight. The magic of a dump cake unfolds in the oven. It involves sprinkling a box of dry cake mix directly over the pumpkin mixture, then drizzling melted butter over the dry cake mix. It might sound unconventional, even a little dubious (“Is this really going to work?” you might wonder!), but trust the process. The result is a cobbler-like dessert with a moist pumpkin filling and a delightful cake topping that melds together beautifully during baking. Unlike traditional cakes that are neatly sliced, pumpkin dump cake is meant to be scooped onto a plate, embracing its rustic, comforting nature. Whether you prefer it warm straight from the oven, at room temperature, or even chilled, this pumpkin dump cake is delicious any way you serve it!

Close up of Pumpkin Dump Cake texture

The Few, Simple Pumpkin Dump Cake Ingredients You’ll Need

This recipe keeps things wonderfully simple, needing just a handful of readily available ingredients:

Pumpkin Puree: Crucially, make sure you use canned pumpkin puree and not pumpkin pie filling. Pumpkin puree is simply cooked and pureed pumpkin, while pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and sweetness of the dump cake.
Evaporated Milk: Evaporated milk adds a creamy richness to the pumpkin layer, contributing to the moist and tender texture of the filling.
Light Brown Sugar: Brown sugar provides sweetness and a hint of molasses flavor that complements the pumpkin and spices perfectly.
Eggs: Eggs bind the pumpkin mixture together, adding structure and richness to the filling.
Pumpkin Pie Spice: This essential spice blend brings all the warm, autumnal flavors we associate with pumpkin pie. You can find pre-made pumpkin pie spice in most grocery stores, or make your own blend.
Yellow Cake Mix: A box of dry yellow cake mix forms the crumbly, buttery topping of the dump cake. The melted butter interacts with the dry mix in the oven to create a delightful, slightly crisp crust.
Butter: Melted butter is poured over the cake mix, adding richness, flavor, and helping to create the signature dump cake texture.
Chopped Pecans (Optional): While pecans are optional, they add a lovely nutty flavor and textural crunch to the topping. Feel free to omit them if you have nut allergies or prefer a nut-free dessert.

Pumpkin Dump Cake Variations to Try

One of the great things about dump cakes is their versatility. Here are a few easy variations to customize your pumpkin dump cake:

Cake Mix Swaps: Experiment with different cake mix flavors to create unique variations. White cake mix, vanilla cake mix, butter pecan cake mix, or French vanilla cake mix all work wonderfully. For chocolate lovers, try chocolate fudge cake mix, devil’s food cake mix, or milk chocolate cake mix for a decadent chocolate pumpkin dump cake.
Chocolate Chip Addition: For an extra layer of chocolatey goodness, sprinkle 1 cup of chocolate chips (semi-sweet, milk chocolate, or dark chocolate) over the dry cake mix before drizzling with melted butter.
Spice it Up: Adjust the amount of pumpkin pie spice to your liking. You can also add a pinch of ground cloves, nutmeg, or ginger for a more complex spice profile.
Caramel Drizzle: After baking, drizzle warm caramel sauce over the top of the pumpkin dump cake for an extra touch of sweetness and indulgence.
Toffee Bits: Sprinkle toffee bits over the cake mix along with the pecans (or instead of pecans) for a buttery, crunchy topping.

How to Make This Effortless Pumpkin Dump Cake: Step-by-Step

Making this pumpkin dump cake is truly as easy as 1-2-3!

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

Mixing pumpkin dump cake batter
Pour into Prepared Pan: Grease a 9×13 inch baking pan with butter or non-stick cooking spray. Pour the pumpkin mixture evenly into the prepared pan.
Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin layer in the baking pan, ensuring it covers the pumpkin mixture as much as possible.

Sprinkling cake mix on pumpkin dump cake
Add Pecans (Optional): If using, sprinkle the chopped pecans evenly over the cake mix layer.
Drizzle with Melted Butter: Melt the butter and drizzle it evenly over the top of the cake mix and pecans (if using). Try to distribute the butter as evenly as possible to ensure the cake mix bakes properly.
Bake and Enjoy! Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the top is golden brown and set. Let it cool slightly before serving. Get ready to enjoy the minimal cleanup – just the mixing bowl, cake pan, and butter-melting dish!

Baked Pumpkin Dump Cake

Knowing When Your Pumpkin Dump Cake is Perfectly Baked

Unlike traditional cakes where a toothpick inserted into the center comes out clean, the toothpick test isn’t the best indicator for pumpkin dump cake. Instead, look for visual and textural cues. The top of the dump cake should be a beautiful golden brown color and have a slightly firm, “crust-like” appearance and feel. When you break through this crust, the cake underneath will be moist and gooey due to the pumpkin filling. The key is to ensure the top is golden and set.

This pumpkin dump cake is a personal favorite, so trust us, there’s nothing “dumpy” about the taste!

Make-Ahead and Storage Tips for Pumpkin Dump Cake

Make Ahead: While pumpkin dump cake is often enjoyed warm, it can be made up to 1 day in advance. If making ahead, allow it to cool completely, cover, and store at room temperature. Reheat in the oven before serving for the best warm, cobbler-like experience.

Storing Leftovers: Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat the entire pan, cover it loosely with aluminum foil and warm in a 350°F (175°C) oven for about 15 minutes, or until heated through. Individual portions can be reheated in the microwave.

Freezing: For longer storage, pumpkin dump cake can be frozen. Bake the cake in a freezer-safe dish, let it cool completely, then wrap tightly in plastic wrap followed by a layer of aluminum foil. Label and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pumpkin Dump Cake Recipe Pro Tips for Success

Pumpkin Puree is Key: Always use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Butter Coverage: Don’t worry if the melted butter doesn’t completely cover every speck of cake mix. This is perfectly normal and contributes to the desirable crumbly topping.
Spice Cake Mix Boost: For enhanced flavor, opt for a spice cake mix instead of yellow cake mix.
Gluten-Free Option: A gluten-free yellow cake mix works wonderfully for those with gluten sensitivities.
Pan Size Matters: If using a smaller baking pan than the recommended 9×13 inch size, you will need to increase the baking time to ensure the cake is fully cooked in the center.

Pumpkin Dump Cake Recipe FAQs

Is pumpkin dump cake supposed to be mushy? It’s important to understand that dump cake has a unique texture, different from a traditional fluffy cake. It’s a delightful hybrid between a cake and a cobbler, featuring distinct layers of filling and topping. The bottom pumpkin layer will be naturally moist and gooey due to the moisture content of the pumpkin and evaporated milk. The top should be more set and crumbly.

Why don’t you mix dump cakes? The magic of dump cake texture comes from layering the ingredients instead of mixing them. This layering technique allows the cake mix to create a slightly crisp, buttery topping while the pumpkin mixture below becomes a soft, flavorful filling. Mixing would disrupt these layers and result in a different, less desirable texture.

Why is my dump cake still powdery on top? A powdery texture on the top of your dump cake usually indicates uneven distribution of the cake mix or melted butter. If you notice dry spots during baking, you can carefully spoon some of the melted butter or juices from the edges of the pan onto the dry areas and return it to the oven to finish baking.

More Easy Dessert Recipes You Might Love

If you enjoyed this easy pumpkin dump cake, here are a few other simple and delicious dessert recipes you might want to try:

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Easy Pumpkin Dump Cake Recipe

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4.49 from 182 ratings

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By: Beth

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 20 servings

This incredibly easy pumpkin dump cake, inspired by the simplicity of Pioneer Woman recipes, is a guaranteed crowd-pleaser. With just a handful of ingredients and minimal effort, you’ll have a warm, comforting fall dessert that everyone will love.

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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 into the prepared pan.
Sprinkle cake mix evenly over the pumpkin mixture.
Sprinkle pecans over the cake mix.
Pour melted butter evenly over the top.
Bake for 45-50 minutes, until golden brown and set.

Watch a Video Tutorial (If Available)

Nutritional Information

Note: Nutritional values are estimates.

Enjoy this simple and delicious pumpkin dump cake recipe!

Pioneer Woman’s Easy 3-Ingredient Pumpkin Dump Cake: A Fall Dessert Sensation