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A warm, homemade slice of Pumpkin Dump Cake Recipe served on a ceramic plate, topped with a generous scoop of vanilla ice cream. The cake has a golden-orange pumpkin base, crumbly brown sugar streusel topping, and visible toasted pecans. Thick caramel sauce is drizzled over the dessert and pooling on the plate. In the softly blurred background, small decorative pumpkins, a glass of milk, and rust-colored napkins evoke a cozy fall setting.

Pumpkin Dump Cake Recipe

A cozy and crowd-pleasing fall dessert made with canned Pumpkin Dump Cake Recipe, cake mix, and butter this forgiving dump cake delivers layers of warm spice, crispy top, and rich pumpkin flavor, all with minimal effort.
5 from 1 vote
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Course: Dessert, Fall Baking
Cuisine: American, Southern
Keyword: Best pumpkin dump cake recipe, Easy pumpkin dump cake recipe, Healthy pumpkin dump cake recipe, Old fashioned pumpkin dump cake recipe, pumpkin dump cake - 3 ingredients pioneer woman, pumpkin dump cake (3 ingredients), Pumpkin dump cake 4 ingredients, Pumpkin dump cake recipe pioneer woman
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 320kcal
Cost: $10

Equipment

  • 1 9x13 baking dish (Glass or metal)
  • 1 Can opener (For the pumpkin)
  • 1 Knife (For slicing cold butter)
  • 1 Large spoon (To spread pumpkin)

Ingredients

  • 1 can Pumpkin puree - 15 oz can not pumpkin pie filling
  • 1 box Yellow cake mix - Standard 15.25 oz box
  • ¾ cup Butter - Cold sliced into ¼-inch pats
  • 1 teaspoon Ground cinnamon - Optional for extra flavor
  • 1 teaspoon Pumpkin pie spice - Optional adjust to taste
  • ¼ cup Brown sugar - Optional adds depth and sweetness
  • 1 teaspoon Vanilla extract - Optional but recommended
  • ¼ teaspoon Sea salt - Optional sprinkle over cake mix
  • ½ cup Chopped pecans - Optional add-in
  • ⅓ cup Mini marshmallows - Optional add-in
  • ⅓ cup Caramel bits - Optional add-in
  • ⅓ cup White chocolate chips - Optional add-in

Instructions

  • Preheat your oven to 350°F (175°C).
    A glass mixing bowl filled with thick pumpkin puree, brown sugar, and a raw egg in the center. An electric mixer with twin beaters rests in the bowl, ready to blend. The bowl is placed on a rustic wooden table, creating a warm and homemade setting.
  • Grease a 9x13 baking dish generously with butter or spray.
    A stream of heavy cream is being poured into a thick bowl of pumpkin cake batter. A metal whisk is partially covered in the creamy orange mixture. The scene is warmly lit, emphasizing the homemade texture and cozy baking process.
  • Dump the pumpkin puree into the dish and spread evenly.
    A rectangular white baking dish filled with smooth pumpkin pie filling. The surface is glossy, orange, and even, with small air bubbles dotting the top. The dish is placed on a white marble counter, ready for the next layer.
  • Sprinkle spices and brown sugar; add vanilla if using.
    A close-up of a hand pouring dry yellow cake mix from a plastic bag into a white ceramic baking dish already filled with pumpkin mixture. The motion of the falling mix is caught in mid-air, with visible powder texture. Background slightly blurred with soft window light.
  • Sprinkle the dry cake mix evenly over the pumpkin layer.
    Homemade pumpkin dump cake in a white rectangular baking dish, photographed from above. The uncooked surface shows golden pumpkin batter swirled with melted butter and generously topped with whole and chopped pecans. The dish rests on a natural stone counter, with a warm, rustic feel typical of fall baking at home.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 320kcal (16%) | Carbohydrates: 45g (15%) | Protein: 2g (4%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg (10%) | Sodium: 320mg (14%) | Potassium: 160mg (5%) | Fiber: 2g (8%) | Sugar: 25g (28%) | Vitamin A: 6500IU (130%) | Vitamin C: 2mg (2%) | Calcium: 80mg (8%) | Iron: 1mg (6%)
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