Pumpkin Dump Cake (The Easiest Fall Dessert!)

Ember-Lit Fall Delight

When fall arrives, we crave that warm, spicy sweetness that reminds us we’ve arrived in pumpkin season. But sometimes, we just need easy—something fast, comforting, and oh-so-satisfying. Enter the Pumpkin Dump Cake—a genius twist on layered desserts, blending creamy pumpkin, buttery cake mix, and melty butter into one golden casserole. This no-fuss, failproof recipe is built for busy bakers, lazy nights, and holiday crowds alike. Basically—you dump everything, bake, and you’ve got a snack-worthy crowd-pleaser.

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What Makes a Dump Cake So Brilliant?

• No mixing bowls needed – Sprinkle cake mix straight on top and slice butter over—easy cleanup!

• Layered bliss in one pan – Creamy, spiced pumpkin base meets cakey topping in a cozy marriage.

• Totally flexible – Choose your favorite boxed cake mix, swap spices, or toss in add-ins.

• Beginner-friendly – Even novice bakers can nail this with zero stress.

• Perfect for fall gatherings – Serve warm with whipped cream or vanilla ice cream for that festive feeling.

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Ingredient Lineup

These five simple ingredients come together with minimal effort for a baked dessert that feels like much more:

• 1 can (15 oz) pumpkin purée (not pie filling)

• 1/4 cup granulated sugar

• 1 tsp pumpkin pie spice

• 1 box yellow or butter cake mix (15.25 oz size)

• 1/2 cup (1 stick) unsalted butter, cut into teaspoons

• Optional add-ins: chopped pecans, walnuts, raisins, or chocolate chips

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Equipment You’ll Need

• 9×13-inch casserole or baking dish

• Measuring cups and spoons

• Small knife (for butter)

• Oven and cooling rack

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Step-by-Step: Dump, Bake, Enjoy

1. Preheat

Preheat your oven to 350°F (175°C). Lightly grease the baking dish.

2. Dump the Pumpkin Mixture

In the casserole, spread the pumpkin purée evenly. Sprinkle with sugar and pumpkin pie spice. Smooth into a uniform layer.

3. Layer the Cake Mix

Sprinkle the box of cake mix in an even layer over the pumpkin—don’t push it in; the uncovered pumpkin will bubble through.

4. Dot with Butter

Scatter the 1/2 cup of butter, cut into teaspoon-size pieces, across the top. These pieces melt into golden pockets of flavor.

5. Bake to Golden Crunch

Bake uncovered for 45–55 minutes, until the top is golden and crisp and the pumpkin layer is bubbling around the edges. If edges brown too fast, tent with foil loosely for the last 10 minutes.

6. Rest

Allow the dump cake to cool 10–15 minutes so it firms slightly for scooping.

7. Serve Warm

Spoon onto plates or bowls, and top each serving with whipped cream or vanilla ice cream for extra cozy vibes.

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Pro Tips

• Boxed cake mix options: Yellow, butter, or spice mix all work well. Avoid chocolate unless you’re aiming for a unique contrast.

• Butter distribution matters: Dot around edges and center for even texture.

• Maximize crisp topping: Use melted butter for larger chunks, or slice cold for flakier bits.

• Make it gluten-free friendly: Use GF cake mix and check your spices.

• Make ahead magic: Cover the raw layers and refrigerate overnight. Bake fresh the next day for a fuss-free dinner side or breakfast treat.

• Leftovers reheat easily: Microwave single servings for 20–30 seconds or warm in the oven at 300°F for about 10 minutes.

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Add-In Inspiration

• Nut Crunch: Sprinkle 1/2 cup chopped pecans or walnuts before baking.

• Choco-Hint: Mix in 1/3 cup semi-sweet chocolate chips under the cake layer.

• Raisin-Apple Touch: Add 1/2 cup raisins or finely diced apples to the pumpkin layers.

• Maple-Caramel Flair: Drizzle with maple syrup before baking for caramel overtones.

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Fuss-Free Serving Suggestions

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Storage & Shelf Life

• Room Temp: Cover and store for up to 24 hours.

• Refrigerator: Airtight container for 4–5 days; reheat before serving.

• Freezer: Cool completely, freeze in portions or whole dish for up to 2 months.

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Frequently Asked Questions (FAQs)

Can I use pumpkin pie filling instead of purée?
No—it’s already sweetened and spiced, which will alter the flavor and texture.

What cake mix flavors work best?
Yellow or butter cake is most classic. Pumpkin spice mix adds depth. Chocolate works, but it changes the taste.

Can I halve the recipe?
Absolutely—use an 8×8 pan and bake for 35–40 minutes.

Why should I let it rest before serving?
It thickens the pumpkin layer and helps the topping crisp up.

Can I make it vegan?
Yes! Use vegan cake mix, vegan butter or coconut oil, and coconut whipped topping.

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Why It’s Fall’s Favorite Dessert

1. Effortless Elegance – Looks bakery-made but needs zero effort.

2. Scalable & Crowd-Friendly – Feed a crowd or make a small batch.

3. Customizable – Make it your own with nuts, chocolate, or apple.

4. No Bowl Required – Less cleanup for busy bakers.

5. Cozy & Crunchy – Warm pumpkin comforts meet crisp cake top.

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Nutrition Snapshot (per serving—1/12 of pan, approximate)

• Calories: 300

• Fat: 10 g

• Carbs: 50 g

• Sugar: 28 g

• Protein: 3 g

• Fiber: 2 g

Values depend on cake mix brand and use of add-ins or toppings.

Now You’re Ready

With just three main ingredients and no mixer needed, this Pumpkin Dump Cake delivers the flavor of homemade fall baking without the fuss. Perfect for busy weeknights, last-minute guests, or Thanksgiving side-for-dessert magic—it’s a dump, bake, and devour classic!