Pumpkin dump cake is a simple and tasty dessert. It is perfect for fall or any time you want pumpkin flavor. This cake is easy to make because you do not have to mix all the ingredients. Just dump them in a pan and bake. It makes a soft pumpkin layer with a crunchy cake top. Many people love this dessert because it is fast and delicious.
What Is Pumpkin Dump Cake?
A pumpkin dump cake is a type of cake that uses canned pumpkin puree. It is called “dump” cake because you just dump the ingredients into a pan. You do not mix everything together. This helps to get a crunchy topping and a soft pumpkin bottom. It is like a pumpkin pie and cake in one dish.
This dessert is popular in the United States, especially in Texas and other states. It is a great alternative to pumpkin pie. You can find many recipes online from websites like Allrecipes, Sugar and Soul, and Taste of Home.
Ingredients for Pumpkin Dump Cake
You need only a few simple ingredients to make this cake. Most of them are easy to find in the store.
| Ingredient | Amount |
|---|---|
| Canned Pumpkin Puree | 1 can (15 ounces) |
| Yellow or Spice Cake Mix | 1 box (about 15.25 ounces) |
| Evaporated Milk | 1 can (12 ounces) |
| Brown Sugar | 1 cup |
| Pumpkin Pie Spice | 1 to 2 teaspoons |
| Butter | 1 cup (2 sticks), melted |
| Chopped Nuts (optional) | 1/2 cup |
Step-by-Step Pumpkin Dump Cake Recipe
- Preheat the oven to 350°F (175°C).
- Pour the canned pumpkin into a 9×13 inch baking dish.
- Add the evaporated milk to the pumpkin. Stir gently to mix them.
- Sprinkle the brown sugar evenly over the pumpkin mixture.
- Sprinkle pumpkin pie spice on top of the brown sugar.
- Sprinkle the dry cake mix evenly over everything. Do not mix!
- Scatter chopped nuts on top if you want some crunch.
- Pour the melted butter evenly over the cake mix layer. Do not stir.
- Bake for 55 to 60 minutes or until the top is golden brown and bubbly.
- Cool slightly before serving. Serve warm or at room temperature.
Tips for Best Pumpkin Dump Cake
- Do not mix after adding the cake mix and butter. It is important.
- Use evaporated milk for a smooth pumpkin filling.
- You can use heavy cream instead of evaporated milk for richer flavor.
- Sprinkle the butter slowly and evenly to cover the cake mix.
- Try spice cake mix for extra cinnamon and nutmeg flavor.
- Add chopped nuts or pecans for crunch on top.
- Serve with vanilla ice cream for a special treat.
Why You Will Love Pumpkin Dump Cake
This cake is easy to make. You do not need many tools or skills. The ingredients go straight into the pan. No mixing bowls needed. This saves time and effort.
The pumpkin layer is soft and creamy. The cake topping is crunchy and buttery. These two textures make every bite special. The spices give a warm, cozy flavor. It is just right for fall or winter.
You can make this cake for family dinners, holidays, or parties. Kids and adults both enjoy it. It is also a nice way to use canned pumpkin.
Comparing Pumpkin Dump Cake and Pumpkin Pie
| Feature | Pumpkin Dump Cake | Pumpkin Pie |
|---|---|---|
| Preparation | Simple, dump ingredients, no mixing | Mix filling and crust, takes longer |
| Texture | Soft pumpkin, crunchy cake top | Soft, smooth filling with flaky crust |
| Flavor | Sweet, spicy, buttery | Sweet, spicy, creamy |
| Time to make | About 1 hour | More than 1 hour |
| Best for | Easy dessert, casual meals | Traditional holidays, formal dinners |
Can You Use Heavy Cream Instead of Evaporated Milk?
Yes, you can. Heavy cream makes the pumpkin layer richer and creamier. It has more fat than evaporated milk. This means the cake feels more like cheesecake.
However, heavy cream is thicker. You might want to add a little cornstarch to help the filling set. Evaporated milk gives a classic texture. It is lighter and more traditional.
Choose evaporated milk for a familiar pumpkin pie taste. Choose heavy cream for a rich, creamy dessert. Both work well but give different results.
Storing and Serving Pumpkin Dump Cake
- Let the cake cool completely before storing.
- Cover the pan with plastic wrap or foil.
- Keep in the refrigerator for up to 4 days.
- You can reheat pieces in the microwave for 20-30 seconds.
- Serve warm or cold with whipped cream or ice cream.
Other Variations to Try
You can change the recipe to make new flavors.
- Apple Pumpkin Dump Cake: Add canned apple pie filling under the cake mix.
- Pecan Pumpkin Dump Cake: Use chopped pecans instead of walnuts.
- Chocolate Pumpkin Dump Cake: Use chocolate cake mix and add chocolate chips.
- Maple Pumpkin Dump Cake: Add 1/4 cup maple syrup to the pumpkin layer.
These changes keep the recipe fun and fresh.
Summary
Pumpkin dump cake is a simple dessert for pumpkin lovers. It uses canned pumpkin and cake mix. You just dump the ingredients in a pan and bake. No mixing needed. The result is a creamy pumpkin bottom with a crunchy cake top.
This cake is easy, fast, and tasty. Use evaporated milk for classic flavor or heavy cream for richness. Add nuts or ice cream for extra fun. It is perfect for fall or any time you want pumpkin dessert.
Try this recipe at home. It will bring smiles to your family and friends. Enjoy the warm, sweet taste of pumpkin with little effort.
Frequently Asked Questions
What Is The Biggest Mistake To Avoid When Making A Dump Cake?
The biggest mistake to avoid when making a dump cake is mixing the ingredients. Mixing prevents the crusty, crumbly top. Keep layers separate for a crunchy top, fluffy center, and gooey fruit bottom. This preserves the classic dump cake texture and flavor.
Is There Such A Thing As A Pumpkin Dump Cake?
Yes, pumpkin dump cake exists as a popular, easy fall dessert. It combines pumpkin puree, cake mix, and spices for a layered, flavorful treat.
Is It Better To Use Heavy Cream Or Evaporated Milk In Pumpkin Pie?
Heavy cream creates a richer, creamier pumpkin pie with a luxurious texture. Evaporated milk offers a classic, smooth custard and is more economical. Choose heavy cream for decadence or evaporated milk for traditional flavor and texture. Both work well depending on your preference.
How Do You Make A 2 Ingredient Pumpkin Cake?
To make a 2-ingredient pumpkin cake, mix canned pumpkin puree with yellow cake mix. Bake at 350°F for 40-45 minutes. Enjoy a simple, moist, and flavorful pumpkin dessert with minimal effort. This easy recipe requires no eggs or oil.