Pumpkin Dump Cake
Get ready for the most comforting pumpkin dessert that’ll make your whole house smell like fall magic! This incredible dump cake is perfect for anyone who loves easy desserts with amazing results, plus it serves a crowd of 18 people with minimal effort.
Recipe Details
Timing & Servings: Prep Time: 20 minutes, Additional Time: 8 hours 55 minutes, Total Time: 9 hours 15 minutes, Serves: 18 people, Yield: 1 cake.
Nutrition Profile: Low-Sodium, Soy-Free, Vegetarian.
Nutrition Facts (per serving): 262 Calories, 9g Fat, 42g Carbs, 6g Protein.
Ingredients You’ll Need
Pumpkin puree: You’ll need 2 cans of 15 ounces each, which gives you the perfect pumpkin base. I love how this creates that rich, creamy texture we’re all craving in fall desserts.
Low-fat evaporated milk: One 12-ounce can adds the perfect creaminess without being too heavy. This ingredient makes the filling so smooth and delicious.
Large eggs: Three eggs help bind everything together beautifully. Make sure they’re at room temperature for the best mixing results.
Light brown sugar: One cup packed tight gives us that warm, molasses-y sweetness. Brown sugar is what makes this taste like fall in every bite.
Pumpkin pie spice: One tablespoon brings all those cozy flavors together. You can use store-bought or make your own blend.
Salt: Just half a teaspoon enhances all the other flavors perfectly. Don’t skip this little flavor booster.
Reduced-fat cream cheese: One 8-ounce package softened creates those gorgeous swirls. Let it sit out for about an hour before you start.
Confectioners’ sugar: Half a cup makes the cream cheese mixture perfectly sweet and smooth. This powdered sugar dissolves so nicely.
Low-fat milk: One third cup helps thin out the cream cheese mixture. Any milk you have on hand works great.
Organic yellow cake mix: One 15.25-ounce package creates that amazing crispy topping. Look for one with about 130 calories per serving for the best nutrition.
Butter: Half a cup melted makes everything golden and delicious. One stick is exactly what you need.
Chopped pecans: Half a cup is totally optional but adds such a nice crunch. You can skip these if you prefer or don’t have any on hand.
How to Make Pumpkin Dump Cake
Step 1: Preheat your oven to 350°F and coat a 9-by-13-inch baking pan with cooking spray. Beat the pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt together in a large bowl with an electric mixer on medium-low speed until completely smooth. Pour this gorgeous mixture into your prepared pan and clean your bowl.
Step 2: Beat the cream cheese, confectioners’ sugar, and milk together in your clean bowl with the electric mixer on medium-high speed until smooth and fluffy. Dollop tablespoons of this cream cheese mixture onto the pumpkin layer, spacing them evenly across the surface. Draw the tip of a wooden skewer or thin knife through both layers to create beautiful swirls.
Step 3: Sprinkle the dry cake mix evenly over the entire pumpkin-cream cheese mixture. Poke holes with a skewer or knife tip through the cake mix topping, just down to the filling layer. Drizzle the melted butter evenly over everything and sprinkle with pecans if you’re using them.
Step 4: Bake until the filling is firm and the topping is golden brown, about 40 to 50 minutes. Let it cool completely to room temperature, then cover and refrigerate overnight before serving. This overnight chill is so important for the perfect texture.
Easy and Quick Pumpkin Dump Cake Version
Want to save some time? You can skip the cream cheese swirl completely and just pour the pumpkin mixture into the pan, then add the cake mix and butter on top. It’ll still taste amazing and cuts your prep time down to just 10 minutes. The overnight chilling is still important though, so don’t skip that step.
Serving Ideas
This cake is absolutely perfect on its own as a complete dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with hot coffee or spiced cider on chilly autumn evenings.
Storage
Keep your cake covered in the refrigerator for up to 3 days. It actually gets even better after the first day as all the flavors meld together. Serve it cold straight from the fridge, or let it sit out for 15 minutes if you prefer it less chilled.
Substitutions
No evaporated milk? You can use regular milk or even heavy cream instead. Regular cream cheese works just fine if you don’t have the reduced-fat version. You can swap the pecans for walnuts or leave the nuts out completely if needed.
Pro Tips
- Perfect swirls: Don’t overmix when creating the cream cheese swirls. Just a few gentle strokes give you the prettiest pattern.
- Even topping: Make sure to poke holes evenly across the cake mix layer so the butter gets distributed nicely.
- Golden perfection: Keep an eye on the top during the last 10 minutes of baking to get that perfect golden color.
- Clean cuts: Use a sharp knife dipped in warm water between cuts for the neatest slices.
FAQs
Can I make this cake without the overnight chilling?
You can definitely serve it sooner, but the overnight chill really helps the flavors develop and gives you the best texture. If you’re in a hurry, at least give it 2-3 hours in the fridge before serving.
What if I don’t have pumpkin pie spice?
Sure! You can make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice. It works just as well as the store-bought version.
Can I freeze this cake?
You bet! This cake freezes beautifully for up to 2 months. Just wrap it tightly and thaw it in the refrigerator overnight before serving. The texture stays perfect.
Why is my topping not getting crispy?
Make sure you’re poking enough holes through the cake mix and distributing the melted butter evenly. Also, don’t cover the pan while baking as this creates steam and prevents crisping.
I’d love to hear how your pumpkin dump cake turns out! Drop a comment and let me know if you tried any fun variations or what your family thought of this cozy fall dessert.
