Easy Pumpkin Dump Cake: 1 Joyful Bite

Oh, fall baking! There’s just something so cozy about it, isn’t there? If you’re looking for that ultimate *easy* crowd-pleaser, especially for Friendsgiving or any gathering, you’ve hit the jackpot. We’re talking about the legendary pumpkin dump cake! Seriously, it’s practically magic. You just dump everything into a pan, bake it, and boom – you’ve got this ridiculously moist, flavorful dessert that looks like you slaved over it for hours. It’s the ultimate cake mix hack, and it’s become one of my absolute favorites. It reminds me so much of how I felt when I first started cooking seriously – finding joy in creating something simple but totally delicious. That’s what Pure Cooking Joy is all about: approachable food, big flavors, and making memories with people you love, all without the stress. This pumpkin dump cake is the perfect example of that philosophy in action, and trust me, everyone will be asking for the recipe!

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Why You’ll Love This Easy Pumpkin Dump Cake

Seriously, this pumpkin dump cake is a lifesaver when you need a delicious dessert in a flash:

• It’s ridiculously easy: Like, dump-and-bake easy. No fancy techniques needed!
• Super fast to assemble: You can have it ready for the oven in about 15 minutes flat.
• Incredible fall flavor: Warm spices, creamy pumpkin, and that sweet cake topping? Perfection!
• The ultimate potluck dessert: It travels like a dream and always disappears fast.
• A total crowd-pleaser: Perfect for Thanksgiving, Friendsgiving, or just a cozy Tuesday night.

Gather Your Ingredients for the Perfect Pumpkin Dump Cake

Okay, let’s talk about what you’ll need to make this magic happen. The beauty of a dump cake is its simplicity, and this pumpkin version is no different! You just need a few pantry staples and a box of cake mix, plus our star, the canned pumpkin puree. Make sure you grab plain pumpkin puree, *not* pumpkin pie filling – there’s a big difference in sweetness and spice!

Here’s the rundown:

• 1 (15 ounce) can pumpkin puree (this is the foundation!)
• 1 (14.5 ounce) can sweetened condensed milk (hello, creamy sweetness!)
• 2 large eggs (to bind it all together)
• 1 teaspoon pumpkin pie spice (or your favorite blend of cinnamon, nutmeg, and ginger!)
• 1 teaspoon vanilla extract (just for that extra touch of warmth)
• 1 (18.25 ounce) box yellow cake mix (the easiest topping ever!)
• 1 cup chopped pecans (these are totally optional, but they add a lovely crunch and nutty flavor!)
• 1 cup (2 sticks) unsalted butter, melted (this is what makes the topping golden and delicious!)

See? Super straightforward. Having all your ingredients ready to go makes the whole process even smoother.

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How to Make a Pumpkin Dump Cake: A Simple Cake Mix Hack

Alright, let’s get down to the fun part – making this easy pumpkin dump cake! It’s really so forgiving, which is why I love it so much. You don’t need any fancy equipment, just a good ol’ 9×13 inch baking pan and a whisk. First things first, go ahead and preheat your oven to 350°F (175°C). While that’s warming up, get your baking pan ready. A quick grease with some butter or cooking spray is all it needs to prevent any sticking.

Preparing the Pumpkin Base for Your Pumpkin Dump Cake

Now for the delicious pumpkin layer! In a big bowl, just whisk together your pumpkin puree, that can of sweetened condensed milk, the eggs, pumpkin pie spice, and vanilla extract. Give it a good whisk until everything is completely blended and smooth. It’s already smelling amazing, right? Pour this mixture right into your prepared pan, spreading it out evenly so you have a nice, consistent base for the cake layer.

Assembling Your Easy Fall Dessert: Layering the Pumpkin Dump Cake

This is where the “dump” part really comes into play! Grab that box of yellow cake mix and sprinkle it evenly all over the pumpkin mixture in the pan. Don’t stir it in – just let it sit on top, like a sweet, dry blanket. If you’re using those yummy chopped pecans, scatter them over the cake mix layer now. Then comes the magic ingredient that makes the top golden and crispy: pour the melted butter evenly all over everything. Make sure you get to the edges so the whole top gets that lovely crispiness.

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Baking and Serving Your Crowd-Pleasing Pumpkin Dump Cake

Pop that pan into your preheated oven and let it bake for about 50 to 60 minutes. You’re looking for that cake mix topping to be beautifully golden brown. The easiest way to check if it’s done is to stick a toothpick or a thin knife into the center – if it comes out clean, with maybe just a few moist crumbs attached, it’s perfect! Let your delicious pumpkin dump cake cool down for at least 15 minutes before you serve it. It’s amazing served warm, maybe with a dollop of cool whipped cream on top!

Tips for the Best Pumpkin Dump Cake

So, you want to make the *absolute* best pumpkin dump cake? It’s already super easy, but a few little tricks can make it even more amazing. First off, please, please, please double-check that can! You need plain pumpkin puree, not pumpkin pie filling. They look so similar, but the pie filling has extra sugar and spices, which would totally mess with the flavor balance and make your cake way too sweet. Trust me on this!

Another biggie is making sure you get that butter spread all over the cake mix and pecans. If you miss spots, you’ll get pockets of dry cake mix, and nobody wants that! Drizzle it evenly, or even give the pan a gentle shake to help it spread out. And about knowing when it’s done? That toothpick test is your best friend! A few moist crumbs clinging to it are perfect. If there’s wet batter? It needs more time. If it comes out totally clean and dry? You might have gone a *tiny* bit too long, but it’ll still be delicious.

Oh, and a fun little variation? Try using a spice cake mix instead of yellow cake. It kicks up the warm spice flavor even more and is just divine in the fall. It’s all about making this easy fall dessert perfectly yours!

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Make-Ahead and Storage for Your Thanksgiving Dessert

Planning ahead for Thanksgiving or any big get-together is a lifesaver, right? And guess what? This pumpkin dump cake is a total champ for making ahead! You can totally assemble the whole thing – pumpkin mixture, cake mix, pecans, and butter poured over the top – in your baking pan. Just cover it tightly with plastic wrap or foil and pop it in the fridge for up to 24 hours before you plan to bake it. When it’s time, just pull it out and bake it as directed, adding maybe a few extra minutes to the bake time since it’ll be starting out cold from the fridge. Pretty neat, huh?

Got leftovers? Oh, lucky you! Just cover any uneaten cake tightly and it’ll keep at room temperature for a couple of days, or you can pop it in the fridge if you want it to last longer. It’s actually super yummy cold, or you can give it a quick warm-up in the microwave for about 20-30 seconds if you prefer it gooey and warm again.

Frequently Asked Questions About Pumpkin Dump Cake

Got questions about this amazing pumpkin dump cake? I totally get it! It’s one of those recipes that sparks curiosity. Here are some of the most common things people ask, so let’s dive in!

Can I use a different cake mix instead of yellow cake mix?

Oh, absolutely! While yellow cake mix is classic, you can totally switch it up. A spice cake mix is fantastic for an even warmer, richer flavor, especially for an easy fall dessert. White cake mix works too, or even a vanilla cake mix. Just make sure it’s a standard 18.25-ounce box, and you’re good to go!

What if I don’t have pecans (or nuts)?

No worries at all! The pecans are totally optional. They add a lovely crunch and extra flavor to this pumpkin dump cake, but the cake is absolutely delicious without them. You could also try some other crunchy toppings if you like, like chopped walnuts, or even a sprinkle of granola if you have it on hand!

How do I make sure my pumpkin dump cake is cooked through?

That’s a super important question for any baker! The best way is the toothpick test. Gently insert a toothpick or a thin knife into the center of the cake. If it comes out clean, or with just a few moist crumbs attached, it’s ready! If there’s wet batter on it, it needs a few more minutes in the oven. Just keep an eye on it, as oven temperatures can vary.

Can I make this pumpkin dump cake recipe gluten-free?

You sure can try! Making a pumpkin dump cake gluten-free is totally doable. Just use your favorite gluten-free yellow cake mix in place of the regular one. You might find that gluten-free mixes can sometimes have a slightly different texture, but the moist pumpkin base should still make it incredibly delicious. It’s worth a shot for anyone avoiding gluten!

Understanding the Nutrition of Your Pumpkin Dump Cake

So, you’re curious about what goes into this delicious pumpkin dump cake nutritionally? That’s great! While this recipe is all about simple joy and amazing flavor, it’s always good to have an idea of what you’re serving. Keep in mind that these numbers are just estimates, and they can change a bit depending on the exact brands of ingredients you use, especially the cake mix!

Here’s a general breakdown per serving:

• Calories: 450
• Sugar: 45g
• Fat: 25g
• Carbohydrates: 55g

It’s a pretty satisfying dessert! Remember, baking from scratch means you control the ingredients, and this recipe, while sweet, totally brings the comfort and flavor you want in an easy fall dessert.

Share Your Pumpkin Dump Cake Creations!

Now that you’ve whipped up your own slice of pumpkin paradise, I’d absolutely LOVE to see it! Did you deck it out with extra pecans? Try a different cake mix? Snap a pic and share your beautiful pumpkin dump cake creation with me – tag me on social media or leave a comment below! Your delicious creations inspire everyone. And if you made it, please consider giving it a star rating; it really helps other home cooks find this easy fall dessert!

Easy Pumpkin Dump Cake

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A simple, crowd-pleasing fall dessert made with pumpkin puree and cake mix, perfect for potlucks and Friendsgiving.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 (15 ounce) can pumpkin puree
• 1 (14.5 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 (18.25 ounce) box yellow cake mix
• 1 cup chopped pecans (optional)
• 1 cup (2 sticks) unsalted butter, melted
• Whipped cream, for serving (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until well combined.
3. Pour the pumpkin mixture evenly into the prepared baking pan.
4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
5. If using, sprinkle the chopped pecans over the cake mix.
6. Pour the melted butter evenly over the cake mix and pecans.
7. Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool for at least 15 minutes before serving. Serve warm, topped with whipped cream if desired.

Notes

• This cake can be assembled a day in advance and refrigerated. Bake as directed before serving.
• For a different flavor, try using a spice cake mix instead of yellow cake mix.
• Ensure your pumpkin puree is not pumpkin pie filling.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 45g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg