Easy pumpkin dump cake recipe that is perfect for fall using fresh or canned pumpkin puree. Serve warm with ice cream, caramel sauce, and toffee bits for a tasty seasonal treat you can’t resist!
Fall is here, and that means it’s time for pumpkin everything! If you’ve got a bounty of fresh pumpkins from your garden (or you’re happy to grab a can from the store), I’ve got the perfect treat for you: my all-time favorite Pumpkin Dump Cake.
This recipe is ridiculously easy and so delicious. It’s the ideal fall dessert for cozy nights in or sharing with friends and family. Plus, it’s a fantastic way to use up those homegrown pumpkins.
Trust me, if you haven’t tried Pumpkin Dump Cake before, you’re in for a real treat! Let’s get baking.
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What’s a Dump Cake, Anyway?
Before we dive into one of the easy pumpkin dessert recipes to make, let me clarify what a dump cake is. A dump cake is a tasty American dessert that’s incredibly simple to make.
It’s similar to a cobbler but with a cake-like topping. You just “dump” one or more cans of fruit or pie filling into a baking dish, add a dry boxed cake mix and melted butter, and voilà, you have a scrumptious dessert in no time!
Why I Love This Pumpkin Dessert Recipe
You know what I love about this pumpkin dessert? It’s the perfect way to use those gorgeous pumpkins from my garden, and it’s so easy to whip up – even on a busy day!
Plus, it’s incredibly versatile. You can play around with different fruit fillings and cake mixes to create your own signature combinations. This one’s a guaranteed crowd-pleaser, and I can’t wait for you to try it!
Easy Pumpkin Dump Cake Recipe
Now, let’s get to the star of the show – the Pumpkin Dump Cake! It’s so easy, you literally just dump the ingredients into a pan and bake.
Ingredients for Pumpkin Dump Cake
Here’s what you’ll need to make this mouthwatering pumpkin dump cake.
- Pumpkin puree
- Evaporated milk
- Eggs
- Light brown sugar
- Pumpkin pie spice
- Yellow cake mix (but I’ve seen recipes using a pumpkin cake mix too!)
- Butter sliced thin
- Crushed graham crackers
- Toffee Bits (for garnish)
- Caramel Syrup (for garnish)
- Vanilla Ice Cream
Remember to use pumpkin puree, not pumpkin pie filling, for this recipe. Pumpkin puree is just cooked and pureed pumpkin, while pie filling has added sweeteners and spices.
Baking and Serving Your Pumpkin Dump Cake
- Preheat oven to 350°F. Coat a 9×12-inch baking dish with nonstick spray and set aside.
- Combine the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice in a mixing bowl.
- Pour the batter into the prepared baking dish.
- Sprinkle dry cake mix evenly over the pumpkin layer, followed by your crushed graham crackers. Use the whole box of dry cake mix and make sure you have a full layer of crushed graham crackers.
- Cover the whole cake with sliced butter pieces.
- Bake in the preheated oven for 45-50 minutes until the center is set and the edges are lightly browned.
- Serve warm or at room temperature. I prefer it at room temperature as it sets more and serves easier.
This cake is like a slice of heaven with a scoop of vanilla ice cream, whipped cream, caramel sauce, and toffee bits.
Storing Your Pumpkin Dump Cake
- Room Temperature: 1-2 days (covered)
- Refrigerate: Store leftover cake in an airtight container in the refrigerator for 3 days.
- Freeze: You can also freeze individual slices or the entire cake for up to 2 months but wrapped tightly. Thaw overnight in the refrigerator before serving.
Making Your Own Pumpkin Puree (Optional)
While canned pumpkin puree is convenient, making your own allows you to control the flavor and sweetness. Plus, it’s a great way to use up leftover pumpkins from your garden or the farmer’s market.
Why Make Your Own Pumpkin Puree?
- Fresher flavor
- Control over sweetness
- Use up leftover pumpkins
Best Pumpkins for Baking
Sugar or pie pumpkins are the best types of pumpkin to use for baking and making pumpkin puree. These pumpkins are specifically cultivated for their sweet, tender flesh and are ideal for creating delicious pumpkin-based dishes.
While sugar and pie pumpkins are top choices, there are other pumpkin varieties and squash types that can also work well for baking if sugar pumpkins are not available. Varieties like Cinderella, Jarrahdale, and Orange Smoothie can be used as alternatives, as they have similar attributes in terms of flavor and texture.
Ingredients for Homemade Pumpkin Puree
- 1 sugar pumpkin (also called pie pumpkin)
Step-by-Step Instructions for Pumpkin Puree
While you can easily make this recipe using store-bought pumpkin puree, if you are growing your own pumpkins, it’s pretty easy to make your own!
- Preheat oven to 375°F (190°C)
- Wash pumpkins thoroughly to remove any dirt.
- Using a sharp knife, carefully cut off the top stem portion of each pumpkin, then cut the pumpkins in half from top to bottom.
- Scoop out the pulp and seeds. Save seeds if you want to roast them or use them for planting next year.
- Place the cleaned pumpkin halves, cut side down, on a baking sheet lined with aluminum foil or parchment paper.
- Bake for about 45 minutes to 1 hour, or until the pumpkin flesh is fork-tender. The exact time may vary depending on the size and type of pumpkin.
- Remove from the oven and allow the pumpkins to cool until you can handle them comfortably.
- Using a spoon, scrape the cooked pumpkin flesh away from the skin. It should come away easily and be quite soft.
- Transfer the pumpkin flesh to a blender or food processor. Blend until smooth and creamy. If the puree seems a little thick, add a small amount of water to thin it out.
You can use your homemade pumpkin puree immediately in recipes or store it for later use. For tips on harvesting and storing your pumpkins before you make homemade puree, read this article from the Penn State Cooperative Extension.
Cooking Tip: Choose small to medium-sized pumpkins that are specifically meant for cooking, such as sugar pumpkins or pie pumpkins. These varieties have sweeter and smoother flesh compared to carving pumpkins.
Storing Leftover Pumpkin Puree
- Refrigerate: Store leftover pumpkin puree in an airtight container in the refrigerator for up to 5 days.
- Freeze: For longer storage, freeze the puree in an airtight container or freezer-safe bag for up to 3 months.
Now you have homemade pumpkin puree ready to use in your favorite pumpkin recipes, whether it’s pumpkin pie, pumpkin soup, or this delicious pumpkin dump cake!
Pumpkin Dump Cake Recipe FAQs
Why does pumpkin dump cake work?
The magic happens as it bakes! The fruit filling heats up while the butter melts. The dry cake mix absorbs moisture from both, creating a cakey top, a gooey fruit layer, and a buttery crust.
What is the biggest mistake to avoid when making a dump cake?
Don’t mix the layers! This is crucial for achieving the desired textures: a crusty top, gooey interior, and buttery bottom.
Why is my pumpkin dump cake still powdery?
This usually happens due to uneven ingredient distribution, dry cake mix clumps, or inadequate butter coverage. To fix it, add a bit more butter to the powdery areas and bake for a few more minutes.
Is pumpkin dump cake supposed to be gooey?
Yes, dump cakes are generally gooey. However, pumpkin dump cake is less gooey than other types, with a more custard-like bottom layer and a cakey top. This allows it to evenly distribute throughout the cake mix layer and it’s just easier with less of a mess.
Mouthwatering Pumpkin Dump Cake Recipe You Can’t Resist
Equipment
Ingredients
- 15 Ounce Pumpkin Puree can, or 1 3/4 Cup Homemade Pumpkin Puree
- 12 Ounce Evaporated Milk
- 3 Large Eggs
- 1 Cup Light Brown Sugar
- 3 Teaspoon Pumpkin Pie Spice
- 1 Box Yellow Cake Mix
- 2 Sticks Butter salted, sliced
- 1 Cup Graham Crackers coursely chopped
- ½ Cup Toffee Bits for Garnish
- 1 Tablespoon Caramel Syrup for Garnish
- 1 Scoop Vanilla Ice Cream
Instructions
- Preheat oven to 350°F. Coat a 9×12-inch baking dish with nonstick spray and set aside.
- Combine the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice in a large mixing bowl. Stir to combine and pour into your prepared dish.
- Sprinkle a whole box of dry cake mix evenly over the pumpkin layer, followed by your crushed graham crackers.
- Spread sliced butter pieces all over the cake mix making sure to cover as much of the dry mix as possible.
- Bake in the preheated oven for 45-50 minutes until the center is set and the edges are lightly browned.
- Serve warm or at room temperature. Top with ice cream, caramel sauce and toffee bits.
Nutrition
More About This Mouthwatering Pumpkin Dump Cake Recipe
This pumpkin dump cake recipe is my go-to dessert during fall, not just because it’s incredibly delicious, but because it’s so darn easy to whip up!!! I can throw it together in minutes, even on the busiest days, and it’s always a huge hit at gatherings.
My friends and family rave about it, and I love seeing their faces light up when I bring it along. It’s the perfect combination of warm, comforting flavors and effortless preparation, making it a true fall staple in our home.
Have you ever had a pumpkin dump cake recipe before? Would you try making this recipe? I would love to know more in the comments below.
Thank you so much for following along.
Enjoy a beautiful day! xo
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More Fall Recipes You Might Enjoy
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