This pumpkin dump cake recipe with spice cake is the perfect fall dessert. It’s incredibly easy to make, combining a creamy pumpkin filling with a crunchy pecan topping. You’ll love how this dish transforms your kitchen into a cozy haven filled with warm, spiced aromas, making it a must-try for any family gathering.
Table of Contents
Easy Pumpkin Dump Cake Recipe with Spice Cake Mix
Why This Pumpkin Dump Cake Recipe Works
This recipe works because it layers simple ingredients that create a delightful contrast of textures and flavors. The creamy pumpkin base blends perfectly with the spice cake mix, while the pecans add a satisfying crunch. It’s a dessert that everyone will rave about.
Skill Level: Easy Peasy
Even if you’re not an experienced baker, this pumpkin dump cake is a breeze to prepare. With minimal steps and straightforward ingredients, you’ll impress your family or friends without breaking a sweat. It’s perfect for those busy weeknights or casual get-togethers.
Ingredients for the Best Pumpkin Dump Cake
Essential Pumpkin Dump Cake Ingredients
To make this delicious dessert, you’ll need:
- 29 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 box spice cake mix
- 1 cup chopped pecans
- ¾ cup cold butter, thinly sliced
Spice Cake Mix and Pecan Topping
The spice cake mix is the star of the show, providing that warm, comforting flavor we all love. When you sprinkle the chopped pecans on top, they offer a delightful crunch that balances the cake’s creamy texture. It’s a match made in dessert heaven!
Cold Butter for a Perfect Crust
Using cold butter is key to achieving a golden, crispy topping. The butter melts as it bakes, creating a beautiful crust that contrasts nicely with the soft pumpkin filling. This step is essential for that indulgent experience you crave.
How to Make Pumpkin Dump Cake: Step-by-Step
Prepare Your Baking Dish and Oven
First, preheat your oven to 350°F. While the oven heats up, grease a 9×13 inch baking dish with cooking spray and lightly flour it. This will ensure your cake comes out easily and stays beautifully intact.
Mixing the Creamy Pumpkin Base
In a large bowl, combine the pumpkin puree, evaporated milk, pumpkin pie spice, cinnamon, granulated sugar, brown sugar, and eggs. Mix until smooth, creating a luscious base that will be the heart of your cake.
Assembling the Dump Cake Layers
Pour the creamy mixture into the prepared baking dish. Now, it’s time to sprinkle the spice cake mix evenly over the top, followed by the chopped pecans. Finally, slice the cold butter into thin pieces and distribute them evenly over everything. This layering method is what makes it a “dump” cake!
Baking Your Delicious Pumpkin Dump Cake
Bake your pumpkin dump cake in the preheated oven for about 1 hour. The aroma will fill your kitchen, making it hard to resist. The cake is done when the top is golden brown and a toothpick comes out clean. Serve it warm or chilled with whipped cream for an extra treat.
Tips for the Perfect Pumpkin Dump Cake
Straining Homemade Pumpkin Puree
If you’re using homemade pumpkin puree, be sure to strain it through a sieve or cheesecloth to remove excess moisture. This extra step ensures your cake isn’t too watery, allowing it to set beautifully.
Creative Ingredient Substitutions
You can easily customize this recipe! If you don’t have pecans, walnuts work just as well. For a fun twist, consider adding raisins to the batter for added sweetness and texture.
Delicious Ways to Enhance Your Dump Cake
For extra indulgence, top your slice with whipped cream cheese or drizzle caramel syrup over the warm cake. These enhancements take this dessert to the next level, making it even more irresistible.
Storing Your Pumpkin Dump Cake
Refrigerator Storage Tips
If you have leftovers, store your pumpkin dump cake in a covered container in the refrigerator for 3-4 days. It will still taste delicious and maintain its texture.
Freezing Your Pumpkin Dump Cake
You can also freeze the cooled cake in a sealed container for several months. When you’re ready to enjoy it again, simply defrost it on the counter or use the microwave for a quick thaw.
Tools You’ll Need for This Recipe
- Large bowl
- Spoon or hand mixer
- 9×13 cake pan
- Cooking spray
Related Recipes to try
- Strawberry Blueberry Gluten Free Dump Cake
- Punch Bowl Cake
- Fourth Of July Layer Cake
- Easy Flag Cake
- Patriotic Cakes
FAQs
What ingredients do I need for pumpkin dump cake recipe with spice cake easy?
You will need pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, spice cake mix, chopped pecans, and cold butter.
How do I make pumpkin dump cake recipe with spice cake easy step by step?
Preheat oven, prepare the baking dish, mix the pumpkin base, layer the cake mix and pecans, top with butter, and bake for 1 hour.
Can I make pumpkin dump cake recipe with spice cake easy ahead of time?
Yes, you can make it ahead of time and store it in the fridge for 3-4 days or freeze it for several months.
How should I store leftover pumpkin dump cake recipe with spice cake easy?
Store any leftovers in a covered container in the refrigerator for 3-4 days or freeze for longer storage.
Conclusion
This pumpkin dump cake recipe with spice cake mix is not just simple; it brings the joy of fall right to your table. If you’re looking for more delightful dessert ideas, check out the fun Pinterest page for inspiration. You’ll find a variety of treats that are perfect for any occasion!
Easy Pumpkin Dump Cake Recipe with Spice Cake Mix
Equipment
- skillet
- mixing bowl
Ingredients
- 29 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 box spice cake mix
- 1 cup chopped pecans
- ¾ cup cold butter, thinly sliced
Instructions
- Preheat oven to 350°F.
- Grease a 9×13 inch baking dish with cooking spray and lightly flour.
- In a large bowl, combine pumpkin puree, evaporated milk, pumpkin pie spice, cinnamon, granulated sugar, brown sugar, and eggs.
- Pour the mixture into the prepared baking dish.
- Mix the cake mix with chopped pecans and sprinkle evenly over the batter.
- Slice the cold butter into thin pieces and distribute evenly over the top.
- Bake for 1 hour.
- Serve warm or cold with whipped cream.
Notes
– Pumpkin Puree: Homemade puree should be strained in a sieve or cheesecloth to remove excess moisture.
– Substitutions: Walnuts can replace pecans, though texture and taste will vary. Raisins can be added to the batter.
– Enhancements: Whipped cream cheese, caramel syrup, or additional chopped nuts can be added.
– Storage (Fridge): Store in a covered container for 3-4 days.
– Storage (Freezer): Freeze cooled cake in a sealed container for several months. Defrost on counter
