Irresistible Fall Pumpkin Dump Cake Recipe You’ll Love

There’s something magical about the aroma of pumpkin spice wafting through your home in the fall. It’s like a warm hug from your grandmother, wrapping you in love and nostalgia. This Fall Pumpkin Dump Cake Recipe is not just a dessert; it’s an experience that combines the comforting flavors of pumpkin, spices, and cake in a symphony of deliciousness that will make you feel all warm and fuzzy inside. warming pumpkin soup.

Imagine digging into a moist, flavorful cake that practically melts in your mouth, each bite bursting with rich pumpkin flavor and a hint of cinnamon. Whether you’re celebrating Thanksgiving or simply enjoying a cozy evening at home, this dump cake is perfect for any occasion and will certainly bring joy to your taste buds. traditional Thanksgiving dressing.

Every time I make this cake, my friends go wild over it, demanding the recipe as if I’ve unearthed some ancient treasure. For more inspiration, check out this Irresistible Orange Custard Squares recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use pure pumpkin puree instead of pie filling for a fresher taste.
• Yellow Cake Mix: The secret ingredient that makes this cake light and fluffy while keeping prep simple.
• Sugar: A little sweetness goes a long way; adjust based on personal taste.
• Cinnamon: Essential for that warm autumn flavor; don’t skimp on this one!
• Nutmeg: Just a pinch adds depth and complexity to the pumpkin flavor.
• Butter: Melted butter helps create that delightful crust; use unsalted for best results.
• Milk: A splash ties everything together for a perfectly moist texture.
• Whipped Cream or Ice Cream (optional): The cherry on top that takes your dessert experience to the next level.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.

Mix the Pumpkin Base: In a large bowl, combine the canned pumpkin puree, sugar, milk, cinnamon, and nutmeg until well blended. You want it smooth like the softest pillow on your bed.

Add the Cake Mix: Sprinkle the yellow cake mix evenly over the pumpkin mixture without stirring. Imagine spreading out fresh snow on a winter morning—beautiful but untouched!

Pour Melted Butter Over Top: Drizzle melted butter generously over the cake mix layer. Think of it as giving your dessert an indulgent spa treatment—who doesn’t love pampering?

Bake Until Golden Brown: Place in the oven and bake for 35-40 minutes until golden brown on top. You’ll know it’s ready when you see those edges pulling away from the pan like they’re trying to escape!

Let Cool Before Serving: Allow cooling for about 10 minutes before serving so you don’t burn your tongue off! Top with whipped cream or ice cream if you’re feeling extra indulgent.

And there you have it! This Fall Pumpkin Dump Cake Recipe is not only easy to make but also guaranteed to delight everyone at your table. classic pecan pie Get ready to dig in because this seasonal treat is sure to become a favorite tradition!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Then, mix the pumpkin, sugar, and spices in one bowl while blending the cake mix with melted butter in another before layering them in your baking dish.

Add Your Touch

You can customize this recipe by adding chocolate chips or nuts for extra texture. Consider swapping pumpkin puree with sweet potato puree for a unique twist that still screams fall. perfectly spiced sweet potato casserole.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to five days. To reheat, pop it in the microwave for about 30 seconds or warm it in the oven at 350°F until heated through.

Memories of sharing this dump cake with friends on chilly autumn nights remind me why I love cooking. It’s a crowd-pleaser that never fails to spark joy!

FAQ

What can I substitute for pumpkin puree?

You can use sweet potato puree or applesauce as a tasty alternative.

Can I make this recipe gluten-free?

Yes, just swap regular cake mix for gluten-free cake mix without any issues.

How long does the dump cake last in the fridge?

It lasts about five days if stored properly in an airtight container.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Fall Pumpkin Dump Cake

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• Author: Amelia
• Total Time: 55 minutes
• Yield: Serves approximately 12 1x

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Description

Experience autumn in every bite with this easy Fall Pumpkin Dump Cake. Combining rich pumpkin puree and warm spices, this dessert is a delightful blend of flavors that will envelop you in cozy nostalgia. Perfect for Thanksgiving gatherings or a quiet evening, serve it warm with whipped cream or ice cream for an indulgent treat.

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Ingredients

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• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup milk
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 (15.25 oz) box yellow cake mix
• 1/2 cup unsalted butter, melted
• Whipped cream or ice cream (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix together the pumpkin puree, sugar, milk, cinnamon, and nutmeg until smooth.
3. Evenly sprinkle the cake mix over the pumpkin mixture, without stirring.
4. Drizzle melted butter over the cake mix layer.
5. Bake for 35-40 minutes or until golden brown and edges pull away from the pan.
6. Allow to cool for 10 minutes before serving. Top with whipped cream or ice cream if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 250
• Sugar: 18g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg