Can pumpkin dump cake be frozen?

Yes. Let it cool completely first, then wrap tightly or store in freezer-safe containers. Freeze for up to 2 months. The topping won’t stay quite as crisp after thawing, but the flavor holds up well.

Can I make this ahead of time?

You can bake it a day in advance and refrigerate it once cooled. Reheat portions before serving if you want that softer center and warmer spice flavor.

Do I need to refrigerate leftovers?

Because the recipe contains eggs and evaporated milk, refrigeration is the safer option after serving.

Should I reheat pumpkin dump cake?

It depends how you like it. Warm gives you a softer filling and buttery top. Cold makes the pumpkin layer firmer and more pie-like.

Easy Pumpkin Dump Cake Recipe: 10-Minute Prep for Amazing Fall Dessert

Description

This Easy Pumpkin Dump Cake Recipe has a soft spiced pumpkin layer, buttery yellow cake topping, and chopped nuts baked until golden. Serve it warm with whipped cream or vanilla ice cream for a simple fall dessert.

Ingredients

Scale

30 ounces pumpkin puree
12 ounces evaporated milk
4 large eggs
1½ cups granulated sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup salted butter, melted or cold and grated
1 cup chopped walnuts or pecans
Whipped cream, for serving
Vanilla ice cream, for serving
Extra pumpkin pie spice, for serving

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Instructions

Preheat oven to 350°F and set aside a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and pumpkin pie spice until smooth.
Pour the pumpkin mixture evenly into the baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Add a light extra sprinkle of pumpkin pie spice over the cake mix if desired.
Melt the salted butter and pour it evenly over the cake mix, or grate cold butter over the top for more even coverage.
Scatter the chopped walnuts or pecans evenly over the top.
Bake for 1 hour, until the top is golden and the pumpkin layer is set with only a slight softness in the center.
Let the cake rest for 10 to 15 minutes before serving.
Serve warm with vanilla ice cream, whipped cream, and a dash of pumpkin spice.

Notes

Use plain pumpkin puree, not pumpkin pie filling.
Grating cold butter over the cake mix gives the most even topping coverage.
Do not stir the cake mix into the pumpkin layer after sprinkling it on top.
For a nut-free version, leave off the walnuts or pecans.
Store leftovers covered in the refrigerator for 4 to 5 days.
Reheat individual portions in the microwave for 20 to 30 seconds.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 27
Sodium: 330
Fat: 16
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 40
Fiber: 2
Protein: 5
Cholesterol: 75