This Pumpkin Dump Cake is a cozy treat that’s super easy to make! Just mix pumpkin, cake mix, and a bit of butter for a warm dessert that’s perfect for fall.
You won’t believe how simple it is! I love to serve it with whipped cream on top. It’s like a hug in a bowl, and let’s face it, who doesn’t love a good hug? 😊
Key Ingredients & Substitutions
Pumpkin Puree: The star of this dish! Just make sure it’s pure pumpkin, not pumpkin pie filling, as the latter is sweetened and spiced. If you can’t find canned pumpkin, you can use homemade puree from roasted squash.
Spice Cake Mix: A pre-made spice cake mix saves time and adds flavor. If looking for a homemade option, try combining flour, baking powder, and spices (like cinnamon and nutmeg). You could use a yellow cake mix for a different taste as well!
Pecans: Chopped pecans bring a nice crunch and flavor. If you have nut allergies or prefer a different taste, you could use pumpkin seeds or simply skip them altogether.
Butter: Unsalted butter is great for baking as it allows you to control the salt. You could use coconut oil or a dairy-free butter if you want a dairy-free option.
How Do You Make the Perfect Streusel Topping?
The streusel topping adds a delightful crunch and sweetness. Here’s how to get that perfect crumble:
- Start with cold cubed butter; it helps create a flaky texture. You can even chill the flour for better results.
- Mix the cold butter with flour and sugar using your fingers or a pastry cutter. Stop when you’ve got pea-sized crumbs.
- Don’t over-mix! You want it crumbly rather than a uniform dough.
This topping gives wonderful texture, so don’t skip it! Enjoy your Pumpkin Dump Cake warm, topped with whipped cream for that extra touch!
Pumpkin Dump Cake
Ingredients You’ll Need:
Main Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 box (15.25 oz) spice cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/2 cup chopped pecans (plus extra whole pecans for topping)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For The Streusel Topping:
- 1 cup chopped walnuts or pecans
- 1/2 cup all-purpose flour
- 1/4 cup butter, cold and cubed
- 1/3 cup sugar
For Serving:
- Whipped cream
- Maple syrup or caramel sauce (optional)
How Much Time Will You Need?
This delightful Pumpkin Dump Cake will take about 15 minutes to prepare and around 45-50 minutes to bake. Make sure to let it cool slightly before serving, so total time will be approximately 1 hour to 1 hour and 10 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish well to prevent sticking. This is a crucial first step to ensure your cake comes out perfectly!
2. Mix the Base:
In a large bowl, mix together the pumpkin puree, eggs, and melted butter until fully combined. This mixture is the base of your cake and packs all that wonderful pumpkin flavor!
3. Add Dry Ingredients:
Next, add the spice cake mix, brown sugar, ground cinnamon, ground nutmeg, and chopped pecans to the pumpkin mixture. Stir everything together until fully combined; you want the batter to be smooth!
4. Pour into Dish:
Pour the pumpkin batter into your prepared baking dish, spreading it out so it’s even and level. This will help the cake cook uniformly as it bakes.
5. Make the Streusel Topping:
In a small bowl, combine the chopped walnuts (or pecans), all-purpose flour, sugar, and cold cubed butter. Use your fingers or a pastry cutter to mix until the mixture becomes crumbly. This crunchy topping will add an amazing texture to your cake!
6. Sprinkle and Garnish:
Evenly sprinkle the streusel topping over the pumpkin batter in the baking dish. You can add some whole pecans on top for an extra decoration if you like!
7. Bake:
Pop your baking dish into the preheated oven and bake for about 45-50 minutes. Check for doneness by inserting a toothpick into the middle; it should come out clean when ready.
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool slightly. Serve it warm, topped with a generous dollop of whipped cream and a drizzle of maple syrup or caramel sauce if you wish to indulge a bit more!
Enjoy this moist, spiced pumpkin dessert with a crunchy pecan topping that’s perfect for fall gatherings! It’s sure to be a hit at any get-together. 😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, you’ll want to roast it, scoop out the flesh, and puree it until smooth. Aim for about 1 3/4 cups of fresh pumpkin puree to replace the canned version.
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free spice cake mix in place of the regular one. Just ensure all other ingredients, like the flour used in the streusel, are also gluten-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual servings in the microwave for a quick treat!
Can I Freeze Pumpkin Dump Cake?
Yes! To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw it in the fridge before serving!