Pumpkin Dump Cake – An easy and delicious pumpkin spice cake topped with vanilla ice cream and caramel drizzle!
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Oh yes, friends. It’s time for all. things. pumpkin. To be honest, I’ve never been the biggest fan of pumpkin, but a couple years ago, I decided to give it another shot, and now me and pumpkin. . . we’re good friends. I said GOOD friends, not best friends. But good friends.
All of the pumpkin recipes on my blog are tested, tasted and usually eaten with whipped cream or a big scoop of ice cream. I’ve learned that’s pretty much a requirement for any pumpkin dessert.
So, today, for all of you picky pumpkin eaters out there, this Pumpkin Dump Cake, is for you.
WHAT’S A DUMP CAKE?
Well, let’s just call it what it is, right? Dump cakes are called dump cakes because you literally just “dump” the mixed ingredients in the baking pan. Heck, for some dump cake recipes, you don’t even mix the ingredients.
One of the secret ingredients in a dump cake is usually a boxed cake mix, and the cakes are typically made in a 13″x9″ pan.
Now that we’ve all gotten a 101 on dump cakes, let’s start heating up the oven and get to baking!
HOW TO MAKE PUMPKIN DUMP CAKE
To make Pumpkin Dump Cake, you’re going to need:
- Pure canned pumpkin
- Evaporated milk
- Ground cinnamon
- Spice cake mix (from a box)
- Unsalted butter
- Vanilla ice cream (not shown)
- Caramel topping (not shown)
In a medium bowl, combine the pumpkin, eggs, evaporated milk, sugar and cinnamon.
Beat until well-combined!
And then pour the mixture into a greased 13″x9″ pan.
Sprinkle the dry cake mix on top of the pumpkin mixture and drizzle the melted butter over the top.
Go ahead, drizzle it all on.
And pop it into the oven to bake.
Allow the cake to cool for a bit and then top with some ice cream and caramel drizzle. Doesn’t it look delicious?!
IS DUMP CAKE SERVED WARM OR COLD?
It’s really personal preference. Some people like the texture of dump cake right out of the refrigerator and some prefer to heat in the microwave for about 30-45 seconds and top it with a scoop of ice cream.
Whichever way sounds best to you. . .do it that way!
I like mine warmed with the ice cream and caramel drizzle spilling over the sides.
I let the ice cream and caramel pool together at the bottom of the dish and then just dig in!
SHOULD YOU REFRIGERATE DUMP CAKE?
If you make the dump cake the night before or the morning of the day you plan to serve it, I wouldn’t refrigerate it. Don’t cover for storage or transportation either until it’s cooled.
Why? If you cover it when it’s still warm it will trap in moisture and soften the the cake mix and butter formed “crust.”
For leftovers or if you’re going on “day two,” store your dump cake in the fridge in a covered pan. Once refrigerated, it will lose the crispy crust, but it will keep for 2-3 more days.
CAN YOU FREEZE DUMP CAKE?
Yes, you can freeze dump cake for up to three months. Thaw the frozen cake in the fridge before eating.
STILL HUNGRY FOR MORE CAKE RECIPES?
- Chocolate Zucchini Cake
- No Bake Cherry Dump Cake
- Easy Coffee Cake
- Caramel Fudge Cake
- Crock Pot Chocolate Lava Cake
Pumpkin Dump Cake
An easy and delicious pumpkin spice cake topped with vanilla ice cream and caramel drizzle!
- 15 ounce can pure pumpkin
- 3 eggs
- 12 ounce can evaporated milk
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Vanilla ice cream, optional
- Caramel ice cream topping, optional
Preheat oven to 350º Fahrenheit.
In a medium bowl, combine pumpkin, eggs, evaporated milk, sugar and cinnamon.
Pour pumpkin mixture into a greased 13″x9″ baking dish.
Sprinkle dry spice cake mix on top of pumpkin mixture.
Drizzle melted butter over the top.
Bake for about 55-60 minutes.
Allow to cool and set for at least 45 -60 minutes before slicing and serving.
- Top with ice cream and a drizzle of caramel.