Amazing 1-bowl pumpkin dump cake

Oh, fall! It’s my absolute favorite time of year, isn’t it yours too? The crisp air, the colorful leaves, and, of course, all those cozy, comforting flavors. When the weather starts to get a little chilly, my mind immediately goes to warm, spiced desserts. And let me tell you, if you’re looking for something that’s incredibly yummy but requires zero fuss, the pumpkin dump cake is your brand new best friend. Seriously, it’s become my go-to for those busy weeknights or when I want a little taste of autumn magic without all the stress. I learned so much about simple, soulful baking from my grandma, and this cake really brings back those memories. Using canned pumpkin and just a box of cake mix means you can have a delicious dessert on the table in no time – no fancy mixing bowls or complicated steps needed!

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Why You’ll Love This Easy Pumpkin Dump Cake

Seriously, this cake is a lifesaver when you need something delicious FAST. Here’s why it’s earned a permanent spot in my fall baking rotation:

• Crazy Easy: We’re talking dump-and-go! No mixing bowls, no special equipment, just layer and bake. It’s practically foolproof.
• Super Quick: You can throw this together in about 10 minutes flat. That’s faster than making toast!
• Cozy Fall Flavors: It’s got that perfect pumpkin spice goodness that just screams autumn. So comforting!
• Crowd-Pleaser: It’s always a hit at potlucks, Thanksgiving, or just when you want to treat the family. People always ask for the recipe!
• Minimal Cleanup: Since it’s a one-pan wonder, your cleanup will be a breeze. Hooray for fewer dishes!

Gather Your Ingredients for the Perfect Pumpkin Dump Cake

Okay, so the beauty of a pumpkin dump cake is that you probably have most of these things in your pantry right now! It’s so straightforward, which is exactly what we need sometimes, right? Here’s what you’ll need:

• 1 (15 ounce) can pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. We want that pure, rich pumpkin flavor!
• 1 (18.25 ounce) box yellow cake mix: This is the foundation. Yellow cake mix gives a lovely, subtle sweetness that pairs perfectly with the pumpkin.
• 1 cup chopped pecans (optional): Oh, I love adding pecans! They give this wonderful little crunch and nutty flavor that just takes it over the top. But if nuts aren’t your thing, or you don’t have them, it’s totally fine to skip them.
• 1 cup (2 sticks) unsalted butter, melted: This is key for getting that golden, delicious topping. Make sure it’s completely melted so it can soak into everything.

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How to Make a Pumpkin Dump Cake: Step-by-Step

Okay, here’s the fun part where all the magic happens, and trust me, it’s SO easy! This recipe requires absolutely no complicated mixing, which is why it’s called a dump cake. Just follow these simple steps for a perfect pumpkin dump cake every single time.

Preheat and Prep Your Baking Dish

First things first, let’s get that oven going! Preheat your oven to 350°F (175°C). While the oven heats up, grab a 9×13 inch baking dish. You don’t need to grease it because the butter and pumpkin will do all the work!

Layering the Pumpkin Dump Cake Base

Now for the “dumping” part! Open up your can of pumpkin puree and spread it out evenly across the bottom of your baking dish. Make sure it covers the whole pan. Then, take your dry cake mix (that box of yellow cake mix!) and sprinkle it right over the pumpkin layer. Just try to get it as even as you can – no need to stir or anything!

Adding Pecans and Butter for Your Pumpkin Dump Cake

If you’re using those yummy pecans, now’s the time to sprinkle them over the dry cake mix. They add such a lovely crunch and nutty flavor, it’s seriously worth it! Then, take your melted butter – all of it – and pour it evenly over everything. You want to make sure that dry cake mix gets nice and moistened. I like to kind of drizzle it all over the top so every bit gets covered. This is key to getting that delicious golden crust on your pumpkin dump cake.

Baking and Cooling Your Dump Cake

Pop that dish into your preheated oven and let it bake for about 40 to 50 minutes. You’re looking for the top to be nice and golden brown, and the cake should look set. It’ll smell amazing! Once it’s done, carefully take it out and let it cool down a bit on a wire rack before you serve it. It’s hard to wait, I know!

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Tips for the Best Pumpkin Dump Cake

Alright, let’s talk about making this pumpkin dump cake absolutely perfect. Even though it’s super simple, a few little tricks can make all the difference between a good cake and a GREY-at cake. Just like I learned with my grandma’s apple pie and her secrets for pies, or even when I’m making something totally different like these homemade churros, sometimes the simplest things need a little extra love. We’re aiming for that glorious golden top, not a sad, pale one!

Yellow Cake Mix vs. Spice Cake Mix

So, about that cake mix choice! Yellow cake mix is my go-to because its mild sweetness lets the pumpkin and spices really shine through. But if you love a bolder flavor, go for a spice cake mix! It’ll give your dump cake an extra warm, cozy kick. Honestly, you can’t go wrong either way, it just depends on what you’re craving!

Achieving Even Butter Distribution

This is a big one, folks! To avoid those annoying dry spots in your dump cake, make sure you really drizzle that melted butter everywhere. Don’t just pour it in the center! I like to take a spoon and gently spread it, or even better, use a pastry blender to sort of fluff it into the dry cake mix a bit before it goes into the oven. This helps ensure every bit of that cake mix gets kissed by buttery goodness. Trust me, no one wants a bite of dry cake mix!

The Role of Pecans in Your Pumpkin Dump Cake

Those chopped pecans? They’re like little crunchy treasures hiding in your pumpkin dump cake! They add a fantastic texture and a warm, nutty flavor that complements the pumpkin so well. If you’re a pecan lover like me, definitely don’t skip them. But if they’re not your jam, or you just don’t have any – it’s totally fine! The cake is still absolutely delicious without them!

Serving Suggestions for Your Pumpkin Dump Cake

This pumpkin dump cake is just begging to be dressed up a little when it comes out of the oven! It’s fantastic all on its own, but a few little additions make it even more special, especially if you’re serving it for your Thanksgiving dessert spread. My favorite way is with a big dollop of cool, fluffy whipped cream – it’s the perfect contrast to the warm, spiced cake. A scoop of creamy vanilla ice cream is pretty amazing too! It just melts right into the warm cake. Honestly, anything that’s cool and creamy works wonders here. It’s like magic, just like my peach cobbler or this cozy apple crisp!

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Storage and Reheating Instructions

Now, about those glorious leftovers of your pumpkin dump cake – they never last long in my house, but if you do have some, storing them is super simple! You’ll want to cover the baking dish tightly with plastic wrap or foil, or transfer any extra cake to an airtight container. Pop it in the refrigerator. It’ll stay good for about 3 to 4 days. When you’re ready for another warm bite, you can gently reheat a slice in the microwave for about 20-30 seconds, or pop it in a toaster oven or low oven for a few minutes until it’s nice and warm again. Ah, pure comfort!

Frequently Asked Questions about Pumpkin Dump Cake

You know, it’s funny, but even with a recipe this simple, people always have great questions! I love that because it means you’re really thinking about making the most amazing pumpkin dump cake possible. It reminds me a bit of when I’m trying to figure out a new granola recipe; you just want it to be *perfect*. Let’s dive into some of those common curiosities!

Do you mix a dump cake before baking?

Nope, you absolutely do not! That’s the whole magic of a dump cake, my friend. You literally just dump the ingredients into the pan in layers, and the butter from the top slowly melts down during baking to moisten everything. It keeps that delightful texture we all love!

Can I use a different type of cake mix for this pumpkin dump cake?

Oh, for sure! While I adore yellow cake mix for its subtle sweetness that lets the pumpkin really sing, a spice cake mix is a fantastic option if you want an even warmer, more spiced flavor. Some people even use a devils food cake mix for a chocolatey pumpkin twist! Just be aware that different flavorings might slightly alter the overall taste profile, but it’ll still be delicious!

What if I don’t have pecans?

Don’t worry one bit! The pecans add a lovely crunch and nutty depth, but they are totally optional. If you don’t have pecans, or nuts just aren’t your thing, you can absolutely skip them. The pumpkin dump cake will still be incredibly moist and flavorful without them. You could even try sprinkling some sunflower seeds or pepitas on top if you want a little crunch!

Estimated Nutritional Information

Now, about the nutrition details for this delicious pumpkin dump cake! It’s always good to have a general idea, right? Keep in mind these numbers are estimates, as things can really vary based on the specific brands you use and if you add those yummy optional pecans. Based on my recipe, you’re looking at roughly 450 calories per serving, with about 25g of fat (15g of that being saturated fat), 55g of carbs, and 5g of protein. It’s a treat, for sure, but a totally worth-it one!

Share Your Pumpkin Dump Cake Creations!

I just LOVE seeing what you all create in your own kitchens! If you’ve whipped up this easy pumpkin dump cake, please, please share your photos and tell me all about it in the comments below! Did you add nuts? Did you try a spice cake mix? Your tips and experiences really help other bakers, and I love hearing about your successes. You can also connect with me on my about page or send your sweet stories through my contact page. Happy baking!

Easy Pumpkin Dump Cake

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A simple, no-fuss pumpkin dump cake perfect for fall. This recipe uses canned pumpkin and boxed cake mix for a quick and delicious dessert.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 45 min
• Total Time: 55 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 (15 ounce) can pumpkin puree
• 1 (18.25 ounce) box yellow cake mix
• 1 cup chopped pecans (optional)
• 1 cup (2 sticks) unsalted butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Spread the pumpkin puree evenly in the bottom of a 9×13 inch baking dish.
3. Sprinkle the dry cake mix evenly over the pumpkin layer.
4. If using, sprinkle the chopped pecans over the cake mix.
5. Pour the melted butter evenly over the entire dish, ensuring all the dry cake mix is moistened.
6. Bake for 40-50 minutes, or until the top is golden brown and the cake is set.
7. Let cool slightly before serving.

Notes

• For an even distribution of butter, you can use a spoon or a pastry blender to help moisten the dry cake mix before baking.
• Serve warm with whipped cream or vanilla ice cream.
• Spice cake mix can be substituted for yellow cake mix for a different flavor profile.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 40g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 60mg