You might think pumpkin dump cakes are just a seasonal fad, but they’re truly a versatile and delightful dessert option. These trending recipes on Pinterest combine warm flavors and creative twists that cater to various tastes and dietary needs. From a classic version to gluten-free and vegan adaptations, there’s something for everyone. Curious about which recipes are topping the charts right now? Let’s explore the top ten that are making waves this autumn.
Pumpkin Spice Dump Cake With Cream Cheese Topping
Get ready to indulge in the cozy flavors of fall with this delightful Pumpkin Spice Dump Cake topped with a creamy layer of cream cheese!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for the cream cheese topping)
How to Make:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix, covering it as evenly as possible.
- If using, sprinkle the chopped nuts on top.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are golden and a toothpick inserted comes out clean.
- While the cake is baking, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Once the cake is done, let it cool slightly before spreading the cream cheese topping over the warm cake.
- Slice and serve, enjoying each delicious bite!
This Pumpkin Spice Dump Cake is a perfect blend of flavors and textures—grab your fork and dig in!
Easy Pumpkin Dump Cake With Yellow Cake Mix
Get ready to indulge in the ultimate fall dessert with this Easy Pumpkin Dump Cake that’s as simple as it’s delicious!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt. Whisk until smooth.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t mix it in; just let it sit on top!
- Drizzle the melted butter over the cake mix, ensuring it covers as much as possible.
- If using, sprinkle the chopped pecans or walnuts on top of the butter layer.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pumpkin layer is set.
- Let it cool for a few minutes before serving, and enjoy with a scoop of ice cream or whipped cream!
This Easy Pumpkin Dump Cake is sure to become a favorite in your fall dessert lineup—dig in and savor every bite!
Pumpkin Caramel Dump Cake With Pecan Crust
Indulge in the heavenly flavors of fall with this Pumpkin Caramel Dump Cake featuring a crunchy pecan crust!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1/2 cup unsalted butter, melted
How to Make:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until well combined.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
- Top with chopped pecans, ensuring they’re distributed evenly.
- Drizzle the caramel sauce over the cake mix and pecans, making sure to cover as much as possible.
- Pour the melted butter over the entire cake, ensuring all areas are covered.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the cake is set.
- Let it cool slightly before serving, and maybe add a scoop of vanilla ice cream on top for extra indulgence!
Dig into this delightful sweet treat and let the flavors transport you to a cozy autumn day!
Gluten-Free Pumpkin Dump Cake Recipe
Get ready to enjoy a delightful twist on a classic fall dessert with this Gluten-Free Pumpkin Dump Cake!
Ingredients:
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 box (gluten-free) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped nuts (optional)
- Whipped cream or ice cream for serving (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and greased a 9×13 inch baking dish.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the gluten-free cake mix over the pumpkin layer, making sure to cover it completely.
- Drizzle the melted butter evenly over the cake mix. If you’re using nuts, sprinkle them on top.
- Bake in the preheated oven for about 45-50 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Let it cool slightly before serving. Serve warm with whipped cream or ice cream if desired.
Indulge in this easy-to-make dessert that’s perfect for any autumn gathering!
Chocolate Chip Pumpkin Dump Cake Delight
Indulge in the cozy flavors of fall with this decadent Chocolate Chip Pumpkin Dump Cake Delight!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 box (15.25 oz) yellow cake mix
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, melted
How to Make:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry yellow cake mix over the pumpkin layer, covering it completely.
- Distribute the chocolate chips evenly on top of the cake mix.
- Drizzle the melted butter over the entire surface, making sure to cover as much of the cake mix as possible.
- Bake for 40-45 minutes, or until the top is golden brown and the pumpkin filling is set.
- Let it cool slightly, then dig in!
Enjoy a slice of this rich Chocolate Chip Pumpkin Dump Cake Delight and savor every bite of autumn bliss!
Pumpkin Dump Cake With Whipped Cream Frosting
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
How to Make:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin mixture—no need to mix it in!
- Drizzle the melted butter over the cake mix, making sure to cover it as best as you can. Top with chopped nuts if using.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick comes out clean.
- While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
- Once the cake is completely cool, spread the whipped cream frosting generously on top.
- Slice, serve, and savor the deliciousness!
Enjoy a slice of this cozy dessert that’s perfect for any fall gathering! 🍂🎃
Spiced Pumpkin Dump Cake With Oat Topping
Indulge in the cozy flavors of fall with this delightful Spiced Pumpkin Dump Cake topped with a crunchy oat layer!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- 1 cup old-fashioned oats
- 1 cup unsalted butter, melted
- 1/2 cup chopped nuts (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla, and pumpkin pie spice. Mix until smooth and well combined.
- Pour the pumpkin mixture evenly into the bottom of your prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer without stirring.
- In another bowl, mix the oats, melted butter, and nuts (if using) until combined, then sprinkle this oat mixture over the cake mix layer.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden and the edges are bubbling.
- Let it cool slightly before serving, and enjoy it warm with a scoop of ice cream or dollop of whipped cream!
This spiced pumpkin dump cake is a perfect blend of flavors and textures—get ready to savor every bite!
Vegan Pumpkin Dump Cake for Fall Celebrations
Get ready to celebrate fall with a delicious and easy Vegan Pumpkin Dump Cake that’s sure to be a hit!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup almond milk (or any plant-based milk)
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegan butter, melted
- 1 cup chopped nuts (optional)
- 1 cup dairy-free chocolate chips (optional)
How to Make:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together the pumpkin puree, almond milk, and brown sugar until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Drizzle the melted vegan butter over the top, then sprinkle with nuts and chocolate chips if you’re using them.
- Bake for about 30-35 minutes or until the cake is set and a toothpick inserted comes out clean.
- Let it cool for a few minutes, then serve warm with your favorite vegan ice cream or whipped topping.
This Vegan Pumpkin Dump Cake is a cozy treat that’s perfect for sharing and celebrating all things autumn! Enjoy every bite!
Pumpkin Dump Cake With Streusel Topping
Indulge in the warm, cozy flavors of fall with this delightful Pumpkin Dump Cake topped with a crunchy streusel!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
- 1 teaspoon ground cinnamon (for streusel topping)
How to Make:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix over the pumpkin layer, ensuring it covers it evenly.
- Drizzle the melted butter over the cake mix, letting it soak in, but don’t stir!
- If you’re using nuts, sprinkle them on top along with a dash of ground cinnamon for extra flavor.
- Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and set.
- Allow to cool slightly before serving, and enjoy warm with a scoop of vanilla ice cream or whipped cream!
Get ready to dig into this deliciously easy dessert that’s perfect for any gathering!
Cinnamon Roll Pumpkin Dump Cake Recipe
Indulge in the cozy flavors of fall with this delightful Cinnamon Roll Pumpkin Dump Cake!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- 1 can (12 oz) cinnamon rolls (with icing)
How to Make:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla, and pumpkin pie spice. Mix well until smooth.
- Pour the pumpkin mixture into the bottom of the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t stir it in; just let it sit on top!
- If you’re using nuts, sprinkle them over the cake mix.
- Open the can of cinnamon rolls and cut each roll into quarters. Scatter the pieces over the top of the cake mix.
- Bake for 40-45 minutes, or until the edges are golden and the center is set.
- Drizzle the provided icing from the cinnamon rolls over the warm cake before serving.
Enjoy a slice of this creamy, cinnamon-spiced delight that’s perfect for any gathering!