Okay, flavor adventurers, buckle up because I’m about to drop a dessert BOMB on you: my absolutely irresistible Pumpkin Dump Cake! I’m talking about a flavor party in your mouth that’s so easy to make, it’s practically criminal. Seriously, this recipe is not just good – it’s Cuba Queen good.

I remember the first time I truly nailed this Pumpkin Dump Cake. It was a rainy afternoon, I was craving something comforting but didn’t want to spend hours in the kitchen. I had tried other pumpkin cake recipes, but they always seemed to fall flat – either too dry, not pumpkin-y enough, or just plain boring. But then, BOOM! The Pumpkin Dump Cake magic happened.

I was testing different spice combinations, trying to capture that perfect fall feeling. One batch, I added a touch of nutmeg and ginger, and something just clicked. The aroma filled my kitchen, and that first bite… pure bliss! That’s the moment I knew this Pumpkin Dump Cake was going to be a staple in my kitchen.

This isn’t your grandma’s pumpkin spice cake (unless your grandma is secretly a flavor ninja!). This is a Pumpkin Dump Cake with attitude, with a creamy, dreamy texture, and that signature Cuba Queen flavor explosion. It’s my mission to bring bold flavors to your table, and this Pumpkin Dump Cake is the perfect way to do it.

I’m so excited to share my Pumpkin Dump Cake recipe with you. Get ready to turn your kitchen into a fall flavor fiesta! Let’s get baking!

Ingredients You Need

Here is everything you need to make the best Pumpkin Dump Cake:

1 (15-ounce) can pumpkin puree: NOT pumpkin pie filling! We want pure pumpkin magic here.
1 (12-ounce) can evaporated milk: This is the secret to the super creamy texture. Don’t substitute regular milk!
3 large eggs: For binding and richness.
1 cup granulated sugar: Because everyone deserves a little sweetness.
1 teaspoon ground cinnamon: The backbone of fall flavor.
1/2 teaspoon ground ginger: Adds a little zing and warmth.
1/4 teaspoon ground nutmeg: Don’t skip this! It makes a HUGE difference.
1/4 teaspoon ground cloves: A little goes a long way!
1 box yellow cake mix: The shortcut that makes this a true dump cake.
1 cup (2 sticks) unsalted butter, melted: This creates that golden, crispy top.

The secret to epic Pumpkin Dump Cake is using GOOD quality spices. Seriously, those old spices in the back of your pantry? Toss ’em! Fresh spices will make a world of difference in the overall flavor.

You’ll find the best cake mix for this Pumpkin Dump Cake at your local grocery store – just grab your favorite brand! For the pumpkin, I prefer Libby’s, but any good quality pumpkin puree will work.

Splurge on REAL butter for this one Pumpkin Dump Cake ingredient – trust me! It makes all the difference in the richness and flavor.

Want to boost the flavor even more? Add a teaspoon of vanilla extract to the pumpkin mixture. Trust me on this one, flavor adventurers!

If you’re on a budget, you can use a store-brand cake mix, but I recommend sticking with the real butter if possible. The butter is key to that crispy, golden top.

Store your spices in a cool, dark place to keep them fresh. And always check the expiration date before using!

This Pumpkin Dump Cake ingredient list is SHORT but mighty! Get ready to create some serious flavor magic!

Step-by-Step Instructions

Getting Started

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Don’t skip the greasing! Nobody wants a stuck Pumpkin Dump Cake.

2. In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and cloves. Mix well until everything is smooth and creamy. Don’t stress – your Pumpkin Dump Cake is going to be incredible!

Assembling the Dump Cake

3. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly. Now comes the magic!

4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Try to cover the entire surface, but don’t worry if it’s not perfect. We’re going for rustic perfection here. This Pumpkin Dump Cake recipe is all about ease and flavor!

5. Pour the melted butter evenly over the cake mix. This is crucial for that golden, crispy top. Drizzle it slowly and carefully to ensure even coverage. Here’s where most people mess up their Pumpkin Dump Cake – but not you!

Baking and Cooling

6. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. In my kitchen, this Pumpkin Dump Cake takes exactly 55 minutes.

7. Let the Pumpkin Dump Cake cool completely before serving. This allows the flavors to meld and the cake to set.

Pro tip for Pumpkin Dump Cake perfection: Don’t overbake it! A slightly gooey center is better than a dry cake. Trust your instincts, flavor adventurers!

While your Pumpkin Dump Cake is working its magic, grab your camera – this is Instagram gold! Seriously, that golden brown top is begging to be photographed.

Your Pumpkin Dump Cake should look golden brown and bubbly on top. It should smell like a fall festival in a baking dish. And it should feel firm to the touch, but still slightly soft.

If your cake mix is clumpy, try whisking it before sprinkling it over the pumpkin mixture. This will help ensure even distribution. This is where your Pumpkin Dump Cake transforms into pure magic!

Presentation

People absolutely lose their minds when I serve this Pumpkin Dump Cake at potlucks! It’s always the first dessert to disappear.

To serve, cut the Pumpkin Dump Cake into squares and serve warm or cold. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect finishing touch.

This Pumpkin Dump Cake absolutely slays at Thanksgiving dinner! It’s the perfect easy dessert to complement all the other delicious dishes. If you need another easy dessert try this Strawberry Cheesecake Dump Cake!

For an extra touch of elegance, dust the Pumpkin Dump Cake with powdered sugar before serving. Or drizzle with caramel sauce for a truly decadent treat.

I’ve seen people’s eyes light up when they taste this Pumpkin Dump Cake. It’s just that good!

Got leftovers? Crumble the Pumpkin Dump Cake and use it as a topping for yogurt or ice cream. Or blend it into a milkshake for a pumpkin spice treat.

For a seasonal twist, try adding chopped pecans or walnuts to the cake mix before baking. Or top with a sprinkle of pumpkin pie spice.

This Pumpkin Dump Cake is so versatile. The possibilities are endless!

For even more easy fall desserts check out this incredible Easy Pumpkin Dump Cake.

FAQs

Can I make this Pumpkin Dump Cake spicier?

Absolutely! Add a pinch of cayenne pepper to the pumpkin mixture for a little kick. Or increase the amount of ginger and cloves. I’ve tested this myself!

What if I don’t have evaporated milk?

While evaporated milk is key to the creamy texture, you can substitute it with half-and-half or heavy cream. Just be aware that the cake might be a little richer.

How do I know when it’s done?

A toothpick inserted into the center should come out clean. The top should be golden brown and the edges should be slightly pulling away from the sides of the pan. Trust your instincts!

Can I use a different cake mix?

Yes! Spice cake mix, white cake mix, or even chocolate cake mix would all work well. Get creative and experiment! This Pumpkin Dump Cake is very forgiving.

Can I make it ahead of time?

Absolutely! This cake is even better the next day, after the flavors have had a chance to meld. Just store it in the refrigerator. You can add nuts or chocolate chips to this delicious Pumpkin Dump Cake!

Can I add nuts or chocolate chips?

Yes! Chopped pecans, walnuts, or chocolate chips would all be delicious additions. I’ve tested all these variations and they’re all amazing!

How do I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Pumpkin Dump Cake represents everything Cuba Queen stands for: bold flavors, easy recipes, and celebration-worthy food that brings people together. It’s simple, it’s delicious, and it’s guaranteed to impress. For more tips read more about this Pumpkin Dump Cake (Easy!)!

My Power Tips:

Don’t overbake the cake! A slightly gooey center is better than a dry cake.
Use good quality spices for the best flavor.
Don’t skip the melted butter! It’s crucial for that golden, crispy top.

Variations I’ve Created:

Pumpkin Chocolate Chip Dump Cake: Add chocolate chips to the cake mix.
Pumpkin Pecan Dump Cake: Add chopped pecans to the cake mix.
Spiced Pumpkin Dump Cake: Use spice cake mix and add extra cinnamon and nutmeg.

The Pumpkin Pecan Dump Cake gets the biggest reactions! The nutty crunch complements the pumpkin flavor perfectly.

I encourage you to make this Pumpkin Dump Cake your signature dish. It’s so easy to make, and it’s always a crowd-pleaser.

I have total confidence in your cooking success! You got this, flavor adventurers!

Go forth and create some Pumpkin Dump Cake memories! And don’t forget to share your results with me! For more bold flavor adventures, check out these Mini Banana Pudding Cheesecakes

Pumpkin Dump Cake

Print Recipe

This incredibly easy Pumpkin Dump Cake is a fall dessert dream! Just dump, bake, and enjoy a moist and delicious treat with minimal effort.

Author: Quinn
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon pumpkin pie spice
1 (18.25 ounce) box spice cake mix
1 cup (2 sticks) unsalted butter, melted
1 cup chopped pecans or walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until well combined.
Pour the pumpkin mixture into the prepared baking dish.
Evenly sprinkle the dry spice cake mix over the pumpkin mixture.
Drizzle the melted butter evenly over the cake mix.
Sprinkle the chopped pecans or walnuts (if using) over the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.