7 Pumpkin Dump Cake Recipes: Easy, Delicious, and Perfect for Fall
Introduction
Pumpkin dump cakes are a true gift to home bakers. They are incredibly easy to make, require minimal effort, and deliver maximum flavor. As fall approaches and the craving for cozy, spiced desserts grows, it’s the perfect time to explore the world of pumpkin dump cakes. In this article, we’ll take you on a delectable journey through seven different pumpkin dump cake recipes that will make your autumn gatherings and sweet cravings an absolute delight.
1. Classic Pumpkin Dump Cake
Ingredients
- One can (15 oz) of pumpkin puree
- One can (12 oz) of evaporated milk
- Three large eggs
- One cup of granulated sugar
- One teaspoon of ground cinnamon
- One box of yellow cake mix
- One cup of unsalted butter, melted
- Chopped pecans (optional)
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon. Mix until smooth.
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the top.
Drizzle the melted butter over the cake mix.
If desired, sprinkle chopped pecans on top for added crunch and flavor.
Bake for 50-60 minutes or until the top is golden brown and the cake is set.
Let it cool slightly before serving. This cake is delicious on its own or with a scoop of vanilla ice cream.
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt.
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Drizzle the melted butter over the top.
Bake for 50-60 minutes, or until the top is golden and the cake is set.
Allow it to cool slightly, and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
2. Pumpkin Pecan Dump Cake
Ingredients
- Canned pumpkin puree
- Eggs
- Evaporated milk
- Sugar
- Pumpkin pie spice
- Yellow cake mix
- Chopped pecans
- Butter
Directions
In a mixing bowl, combine canned pumpkin puree, eggs, evaporated milk, sugar, and pumpkin pie spice. Mix until smooth.
Pour this pumpkin mixture into a greased baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
Top it off with a generous layer of chopped pecans.
Thinly slice butter and place the slices evenly over the pecans.
Bake until golden and bubbling.
Serve this warm, and let the nutty goodness delight your taste buds!
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt.
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the chopped pecans on top of the cake mix.
Drizzle the melted butter over the top.
Bake for 50-60 minutes, or until the top is golden and the cake is set.
Allow it to cool slightly, and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
3. Pumpkin Spice Latte Dump Cake
Ingredients
- Canned pumpkin puree
- Pumpkin pie spice
- Brewed coffee
- Sweetened condensed milk
- Yellow cake mix
- Butter
Directions
In a bowl, mix canned pumpkin puree with pumpkin pie spice.
Brew a cup of strong coffee and stir in sweetened condensed milk until well combined.
Pour the coffee mixture into a greased baking dish.
Top it with the pumpkin mixture.
Sprinkle the dry yellow cake mix evenly.
Add thin slices of butter on top.
Bake until the cake is golden and the aroma of pumpkin spice and coffee fills the air.
Enjoy this pumpkin spice latte-inspired delight!
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and instant coffee powder (if using).
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Drizzle the melted butter over the top.
Bake for 50-60 minutes, or until the top is golden and the cake is set.
Allow it to cool slightly, and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
4. Gluten-Free Pumpkin Dump Cake
Ingredients
- Canned pumpkin puree
- Eggs
- Coconut milk
- Sugar
- Gluten-free yellow cake mix
- Chopped walnuts
- Coconut oil
Directions
In a bowl, mix canned pumpkin puree, eggs, coconut milk, and sugar until well combined.
Pour this pumpkin mixture into a greased baking dish.
Sprinkle gluten-free yellow cake mix evenly over the pumpkin layer.
Top it with chopped walnuts.
Drizzle melted coconut oil evenly.
Bake until it’s golden and bubbling with fall flavors.
Savor the gluten-free goodness of this pumpkin dump cake!
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt.
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the gluten-free cake mix evenly over the pumpkin mixture.
Drizzle the melted butter over the top.
Bake for 50-60 minutes, or until the top is golden and the cake is set.
Allow it to cool slightly, and serve with a dollop of whipped cream or a dairy-free alternative if desired.
5. Vegan Pumpkin Dump Cake
Ingredients
- Canned pumpkin puree
- Coconut milk
- Maple syrup
- Pumpkin pie spice
- Vegan yellow cake mix
- Chopped pecans
- Coconut oil
Directions
In a bowl, mix canned pumpkin puree, coconut milk, maple syrup, and pumpkin pie spice until smooth.
Pour this vegan pumpkin mixture into a greased baking dish.
Sprinkle vegan yellow cake mix evenly over the pumpkin layer.
Top it with chopped pecans.
Drizzle melted coconut oil evenly.
Bake until it’s golden and bursting with pumpkin goodness.
Enjoy the vegan delight of this pumpkin dump cake!
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together the pumpkin puree, coconut milk, flaxseed meal mixture, granulated sugar, pumpkin pie spice, and salt.
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the vegan cake mix evenly over the pumpkin mixture.
Drizzle the melted coconut oil over the top.
Bake for 50-60 minutes, or until the top is golden and the cake is set.
Allow it to cool slightly, and serve with a dollop of vegan whipped cream or a dairy-free alternative if desired.
6. Pumpkin Chocolate Chip Dump Cake
Ingredients
- Canned pumpkin puree
- Eggs
- Milk
- Sugar
- Pumpkin pie spice
- Chocolate cake mix
- Semi-sweet chocolate chips
Directions
In a mixing bowl, blend canned pumpkin puree, eggs, milk, sugar, and pumpkin pie spice until well combined.
Pour this pumpkin mixture into a greased baking dish.
Sprinkle the dry chocolate cake mix evenly over the pumpkin layer.
Add a generous layer of semi-sweet chocolate chips.
Bake until the chocolate chips are melty and the cake is golden.
Satisfy your chocolate cravings with this pumpkin and chocolate chip delight!
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and mini chocolate chips.
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Drizzle the melted butter over the top.
Bake for 50-60 minutes, or until the top is golden and the cake is set.
Allow it to cool slightly, and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
7. Pumpkin Caramel Dump Cake
Ingredients
- Canned pumpkin puree
- Evaporated milk
- Sugar
- Pumpkin pie spice
- Caramel sauce
- Yellow cake mix
- Butter
Directions
In a bowl, combine canned pumpkin puree, evaporated milk, sugar, and pumpkin pie spice. Mix until smooth.
Pour this pumpkin mixture into a greased baking dish.
Drizzle caramel sauce generously over the pumpkin layer.
Sprinkle dry yellow cake mix evenly.
Top it with thin slices of butter.
Bake until it’s golden, gooey, and oozing with caramel goodness.
Dive into the decadence of this pumpkin caramel dump cake!
With these delightful pumpkin dump cake variations, you can savor the essence of fall in every spoonful. Whether you prefer the crunch of pecans, the warmth of coffee, a gluten-free treat, or a vegan delight, there’s a pumpkin dump cake recipe to suit your taste. So, embrace the flavors of autumn and let these cakes be the sweet finale to your fall feasts. Happy baking!
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and caramel sauce.
Pour this pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Drizzle the melted butter over the top.
Bake for 50-60 minutes, or until the top is golden and the cake is set.
Allow it to cool slightly, and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
These pumpkin dump cakes are the epitome of simplicity and deliciousness. They’re perfect for fall gatherings or satisfying your pumpkin cravings. Enjoy!
Conclusion
In the world of fall desserts, pumpkin dump cakes stand out for their simplicity and delightful flavors. These seven pumpkin dump cake recipes offer a variety of options, from classic to creative, ensuring that there’s a perfect pumpkin dessert for every taste. So, embrace the season, grab your ingredients, and start baking these scrumptious pumpkin dump cakes that are easy, delicious, and perfect for fall.
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