Here’s a full, rich write-up of your Pumpkin Dump Cake recipe, complete with history, introduction, detailed ingredients, step-by-step instructions, and a warm conclusion for all the pumpkin lovers out there. 🍂🎃
🍁 Pumpkin Dump Cake Recipe
Introduction
Pumpkin Dump Cake is a fall classic that combines the velvety richness of pumpkin pie with the buttery crunch of a cake and nut topping. The name “dump cake” might not sound glamorous, but it describes the process perfectly—you simply dump the ingredients into a dish, layer them, and let the oven transform everything into a cozy, spiced dessert. It’s the ultimate easy holiday dessert that tastes like you spent hours in the kitchen, but really requires very little effort.
Perfect for Thanksgiving, family gatherings, or just a chilly autumn evening, this dessert brings together the flavors of pumpkin spice, toasted pecans, and buttery spice cake mix for a treat that’s both rustic and indulgent.
Ingredients
Pumpkin Base
- 2 cans (15 oz each) pure pumpkin puree
- 4 large eggs
- 1 (12 oz) can evaporated milk
- 1½ cups granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
Topping
- 1 box Spice Cake mix (dry mix, not prepared)
- 1½ cups chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
Optional Finish
- ½ cup whole milk (to drizzle after baking for extra richness)
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. - Make the Pumpkin Filling
In a large mixing bowl, whisk together pumpkin puree, eggs, evaporated milk, sugar, vanilla, pumpkin pie spice, and cinnamon until smooth. Pour the mixture into the prepared baking dish. - Add the Cake Mix
Evenly sprinkle the dry spice cake mix over the pumpkin filling. Do not stir—this layering effect is what creates the “dump cake” texture. - Add Pecans & Butter
Sprinkle chopped pecans evenly over the cake mix. Slowly drizzle melted butter across the top, ensuring you cover as much of the dry cake mix as possible. - Bake
Bake for 50–60 minutes, or until the top is golden brown and the pumpkin layer is set. - Finish (Optional)
Once baked, drizzle ½ cup of warm whole milk over the top for added creaminess. Let cool for at least 20 minutes before serving so it can set properly. - Serve
Scoop into bowls or slice into squares. Top with whipped cream or vanilla ice cream for the ultimate fall dessert experience.
Methods & Tips
- Dump Cake Method: True to its name, the dump cake requires no complicated mixing. Just layer, bake, and enjoy.
- Nut Lovers: Swap pecans with walnuts or almonds if preferred.
- Extra Spice: Add a pinch of nutmeg or ginger to the pumpkin mixture for a more aromatic punch.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat before serving.
History of Dump Cakes
The dump cake first rose to popularity in the 1960s, when convenience foods like cake mix and canned fruits were kitchen staples in American households. Its appeal was simple: a dessert that anyone—even beginner bakers—could make in minutes. Over time, variations blossomed, from cherry-pineapple dump cakes to chocolate cherry combinations. The Pumpkin Dump Cake has since become a seasonal favorite, marrying the tradition of pumpkin pie with the ease of dump cake preparation.
Formation of Flavors
The dessert works on layers: the pumpkin custard base settles at the bottom, while the spice cake mix and pecans form a crumbly, buttery crust on top. Each bite is a balance of creamy, spiced pumpkin and crunchy, nutty topping—like pie and cake in one.
Conclusion
Pumpkin Dump Cake isn’t just a recipe—it’s a tradition. It brings together family, friends, and lovers of pumpkin spice under one roof to enjoy a dessert that feels homemade yet effortless. Whether you’re serving it after Thanksgiving dinner, sharing it at a potluck, or making it for someone special who adores pumpkin treats, this cake always delivers comfort and joy.
For the Lovers ❤️
Pumpkin Dump Cake is made for pumpkin lovers, spice lovers, and anyone who adores cozy desserts that taste like autumn in a pan. Serve it with love, share it with those who matter most, and watch it disappear bite by bite.
👉 Would you like me to also make you a short, condensed “social media” version of this recipe (like the style you post with “Recipe in first comment 👇”) so you have both the long and quick versions ready?