Pumpkin Dump Cake is a wonderfully easy dessert that’s perfect for fall. With its warm, spiced pumpkin base and buttery streusel topping, every bite is an indulgence. The cake is so simple to make—just dump and bake—but the flavor is incredibly rich and satisfying.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 box yellow cake mix (or spice cake mix for extra flavor)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, salt, and brown sugar. Stir well until smooth.
- Spread the pumpkin mixture evenly into the bottom of the prepared baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin mixture. Do not stir.
- Pour the melted butter over the top of the cake mix, ensuring it is evenly distributed.
- If desired, sprinkle chopped walnuts over the top for added crunch.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean from the center.
- Let the cake cool for a few minutes before serving. Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 8 servings
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