Pumpkin Dump Cake
To make Pumpkin Dump Cake, sweeten the fruit, top it with a fast batter or cake layer, and bake until the juices bubble and the top turns golden. It works because the fruit gets time to thicken instead of staying watery under the crust.
This pumpkin dump cake layers pumpkin filling with a boxed cake mix and melted butter, no mixing required beyond a few dumps and spreads. It's about as low-effort as fall dessert gets.
It's a good potluck dessert or a quick fix for a fall gathering. Layer everything without stirring, and the oven does the rest.
Ingredients
- 5 to 6 cups pumpkin
- 1/2 cup spice cake mix
- 1 tablespoon pecans
- 1 box cake mix
- 1 cup melted butter
- 1/2 teaspoon salt
Instructions
- 1Heat the oven to 375°F and butter a baking dish.
- 2Toss the pumpkin with the sweetener and flavoring so the fruit starts loosening up.
- 3Spread the fruit into the dish, cover evenly with dry cake mix, then drizzle over the butter.
- 4Bake until the filling bubbles hard at the edges and the topping turns golden.
- 5Cool briefly before serving so the juices thicken enough to behave.
Pro Tips
- Bubbling edges are how you know the fruit filling is actually cooked.
- A little lemon or salt keeps fruit desserts from tasting flat.
- Let it rest before scooping or the filling runs wild.
Substitutions
Storage Instructions
Store covered in the refrigerator for up to 4 days.
Make Ahead
Bake earlier in the day and warm before serving.
Frequently Asked Questions
Can I make Pumpkin Dump Cake ahead of time?
Yes. Bake earlier in the day and warm before serving.
How do I store leftover Pumpkin Dump Cake?
Store covered in the refrigerator for up to 4 days.
Can I freeze Pumpkin Dump Cake?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Pumpkin Dump Cake?
Pumpkin Dump Cake is great with coffee, tea, or a scoop of vanilla ice cream if the dessert wants something cold beside it.