If you’re a fan of pumpkin desserts, you need to put this easy Pumpkin Dump Cake on your fall baking list. I mean, it’s hardly baking, but it sure tastes delightful! This recipe doesn’t use any eggs, or stirring, which makes it the easiest recipe ever. If you’re a fan of dump cake recipes, and you want a seasonal treat, make this immediately!
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What is a Pumpkin Dump Cake?
A pumpkin dump cake is the easiest fall dessert you could possibly make. Like other dump cakes, it uses a few ingredients, is layered into a baking dish and is topped with dry cake mix and doused in melted butter before baking in the oven. The result is a spoonable treat that took you just a few minutes to put together.
Easiest Ever, Legit Pumpkin Dump Cake
So why do people try to make things more complicated than they need to be?
If you look around at the interwebs for Pumpkin Dump Cake Recipe, you’ll find one million and one of them. And about 99% of them require you to add extra ingredients and actually stir.
Are you as appalled as I am?
As a dump cake purist, I do my best to keep things as simple as possible. My Strawberry Shortcake Dump Cake does require stirring (but the angel food cake mix gets all foamy and awesome – you really just have to bite the bullet and stir that one).
A traditional dump cake is not cake-y, it’s a moist and delicious spoonful of gooey goodness. So stop trying to elevate this cake by adding eggs! Sheesh.
I didn’t even realize I had a dump cake soapbox. Sorry about that.
How to Make a Canned Pumpkin Dump Cake
If I don’t want to stir a dump cake, I sure as heck don’t want to cut and clean my own pumpkin to puree. Canned pumpkin is the way to go, my friend.
Because canned pumpkin is smooth, feel free to add texture in the way of nuts, candies, etc. You do you, pumpkin.
Ingredients:
- 2 cans pumpkin (not pie filling)
- 1/2 cup brown sugar (or more if you like things on the sweeter side)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup pecans, chopped
- 1/2 cup toffee pieces
- 1 box Yellow Cake Mix
- 2 sticks of butter
If you’ve checked out any of my other dump cake recipes (which you totally should, because they’re delicious!) you’ll know I go ham on the butter. 2 sticks of melted butter may seem like a lot, but I think it gives the best flavor and covers the dry cake mix the best.
You can also substitute a Pumpkin Pie blend if you have it. That would certainly keep things simple.
Also, have you been hearing the kerfuffle about canned pumpkin not really being pumpkin but just your everyday basic squash with some coloring? I won’t dwell on that.
Instructions:
- In a 9 x 13 baking dish, use a spatula to spread 2 cans of pumpkin evenly across the bottom.
- Sprinkle evenly with brown sugar.
- Do your best to sprinkle the cinnamon, nutmeg and ginger evenly across the top.
- Sprinkle on pecans and toffee bits.
- Sprinkle the cake mix over the top.
- Top with melted butter (and a few extra pecans if you want to for presentation and a little extra crunch)
- Bake for about an hour in a 350-degree oven.
There really isn’t anything better than a Pumpkin Dump Cake with Yellow cake mix for fall!
If you are lazy like I am, this pumpkin dump cake with no eggs recipe is delicious as is. But my best friend, who was over the day I made this, says it could be even better if you mix the sugar, spices and pumpkin.
She’s an avid scratch baker. I’m a let’s just get this done as fast as possible so I can watch Real Housewives and that tastes delicious just like that kind of baker.
If you don’t mind the extra step, I would mix the spices together and then mix those and the sugar with the pumpkin. You can still do this right in the baking dish though. DO NOT dirty another dish! Yuck.
Printable Pumpkin Dump Cake Recipe
Easiest Ever Pumpkin Dump Cake
If you're looking for the perfect fall dessert to make but are super lazy, this Pumpkin Dump Cake recipe is for you!
Ingredients
- 2 cans pumpkin, not pie filling
- 1/2 cup brown sugar, or more if you like things on the sweeter side
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup pecans, chopped
- 1/2 cup toffee pieces
- 1 box Yellow Cake Mix
- 2 sticks of butter
Instructions
- In a 9 x 13 baking dish, use a spatula to spread 2 cans of pumpkin evenly across the bottom.
- Sprinkle evenly with brown sugar.
- Do your best to sprinkle the cinnamon, nutmeg and ginger evenly across the top.
- Sprinkle on pecans and toffee bits.
- Sprinkle the cake mix over the top.
- Top with melted butter.
- Top with a few extra pecans if you want to for presentation and a little extra crunch
- Bake for about an hour in a 350-degree oven.
Nutrition Information
Yield
8Serving Size
8 ServingsAmount Per Serving Calories 671Total Fat 37gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 14gCholesterol 76mgSodium 714mgCarbohydrates 84gFiber 3gSugar 53gProtein 4g
My youngest son LOVED this dump cake! And so did I! I’m not a huge pumpkin fan so I wasn’t expecting to like it as much as I did. I’ve gotta give some love to all that butter, though. The butter and cake mix double whammy is one of my favorite flavor combos!
And when mixed with a little pumpkin, it’s such a treat! Plus it’s just SO easy to make!
More fall treats to make:
- These Kitchen Sink Oreo Balls have a little bit of everything!
- If you haven’t had Apple Butterscotch Cookies stop what you’re doing and make them right now!
- This yummy Wine Cake is straight from the 70’s and totally delicious.
Pin This Easy Pumpkin Dump Cake Recipe for Later
Make this yummy Pumpkin Dump Cake for all your fall dessert needs! Or just make it so you can eat it straight from the dish with a spoon. There’s no wrong way to eat this cake.
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