Keto pumpkin pecan dump cake is a baked dessert featuring creamy pumpkin puree, warm spices, and a buttery topping of yellow cake mix. Ready in just 60 minutes, this recipe serves 12 and is excellent for fall gatherings or holiday celebrations. It boasts bold autumnal flavors with the perfect blend of sweetness and spice.
I once shared this dish at a fall potluck, and it became the highlight of the evening—its simplicity and flavor captivated everyone. The buttery crumb topping paired with the spiced pumpkin made it unforgettable.
Table of Contents
- Why is Easy Pumpkin Dump Cake Recipe so popular?
- What ingredients do you need for Easy Pumpkin Dump Cake Recipe?
- How do you make Easy Pumpkin Dump Cake Recipe step by step?
- Frequently Asked Questions About Easy Pumpkin Dump Cake Recipe
- How do you store and reheat Easy Pumpkin Dump Cake Recipe?
- What are some easy ingredient swaps for Easy Pumpkin Dump Cake Recipe?
- What common mistakes should you avoid when making Easy Pumpkin Dump Cake Recipe?
Why is Easy Pumpkin Dump Cake Recipe so popular?
Easy Pumpkin Dump Cake Recipe is popular because it combines the warm, comforting flavors of spiced pumpkin with the ease of minimal prep time. This dessert is perfect for busy schedules while still feeling indulgent and satisfying.
- It’s easy to prepare, requiring just one bowl and minimal ingredients.
- The buttery crumb topping contrasts beautifully with the creamy pumpkin base.
- Perfect for fall and holiday gatherings, it serves up to 12 people.
- It pairs wonderfully with whipped cream or vanilla ice cream for a complete dessert experience.
What ingredients do you need for Easy Pumpkin Dump Cake Recipe?
The Easy Pumpkin Dump Cake Recipe calls for simple pantry staples like pumpkin puree, evaporated milk, and yellow cake mix. These ingredients work together to create a warm, spiced, and buttery dessert in under an hour.
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 box yellow cake mix (15.25 ounces)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Pumpkin puree is the star ingredient, providing a creamy texture and rich flavor. The melted butter ensures the topping is golden and crisp, creating a satisfying contrast to the filling.
How do you make Easy Pumpkin Dump Cake Recipe step by step?
To make Easy Pumpkin Dump Cake Recipe, you simply layer the ingredients in a dish, bake, and wait for the magic to happen. The process is straightforward and mess-free, with delicious results.
Step 1 — Prepare the oven and dish
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This ensures the cake doesn’t stick and comes out cleanly.
Step 2 — Mix the pumpkin base
In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Stir until the mixture is smooth and well blended.
You might also enjoy our father’s day cake lollies.
Step 3 — Layer the pumpkin mixture
Pour the pumpkin mixture into the prepared baking dish and spread it evenly for a consistent base layer.
Step 4 — Add the dry cake mix
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, ensuring complete coverage of the surface.
Step 5 — Drizzle the butter
Drizzle the melted butter evenly over the top of the cake mix, making sure most areas are covered for a golden crust.
Step 6 — Add optional pecans
If desired, sprinkle chopped pecans over the top for added texture and flavor.
Step 7 — Bake and cool
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the edges are set. Allow the cake to cool for at least 15 minutes before serving.
For more ideas, check out our father’s day golf cake.
Frequently Asked Questions About Easy Pumpkin Dump Cake Recipe
Can I make this recipe ahead of time?
Yes, Easy Pumpkin Dump Cake Recipe can be made a day ahead. Store it tightly covered in the fridge and reheat before serving for fresh-tasting results.
Do I have to use pecans?
No, pecans are optional. If you prefer, you can omit them or replace them with walnuts for a different texture and flavor.
Can I use pumpkin pie filling instead of puree?
Pumpkin puree works best for this recipe. Pumpkin pie filling contains added sugar and spices, which could alter the flavor and texture.
How long does the cake last?
This cake lasts up to 4 days in the fridge when stored in an airtight container. It stays moist and flavorful throughout.
Can I freeze Easy Pumpkin Dump Cake Recipe?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing for best results.
Looking for something similar? Try our hamburger cake – thematic cake.
How do you store and reheat Easy Pumpkin Dump Cake Recipe?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months using plastic wrap and foil.
Reheat individual slices in the microwave for 20-30 seconds, or heat the entire cake in a 300°F oven for 10-15 minutes to restore the crisp topping.
What are some easy ingredient swaps for Easy Pumpkin Dump Cake Recipe?
You can swap yellow cake mix with spice cake mix for a bolder flavor. This enhances the pumpkin with extra spices like nutmeg and cloves.
For a dairy-free option, use coconut milk instead of evaporated milk. The flavor will be slightly sweeter, complementing the warm spices well.
What common mistakes should you avoid when making Easy Pumpkin Dump Cake Recipe?
Avoid over-drizzling butter, as areas left uncovered can stay dry. Ensure even coverage for a moist, crisp topping.
Do not skip greasing the baking dish. This step prevents sticking and ensures the cake comes out intact.
Make sure to cool the cake for at least 15 minutes before serving, as cutting it too early can lead to uneven slices.
Easy Pumpkin Dump Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Stir until the mixture is smooth and well blended.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, covering the entire surface.
- Drizzle the melted butter evenly over the top of the cake mix, ensuring most areas are covered.
- If desired, sprinkle chopped pecans over the top for added texture and flavor.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the edges are set.
- Allow the cake to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Notes
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