Pioneer Woman Pumpkin Dump Cake

Can a five-minute assembly deliver the cozy, spiced satisfaction of a homemade fall dessert? If you’re short on time but crave comfort, this Pumpkin Dump Cake proves you can have both and it often becomes the season’s fastest favorite. Pumpkin Dump Cake blends pantry staples into a crowd-pleasing casserole-style dessert that bakes into a golden, slightly crunchy top with a creamy pumpkin custard underneath. For a quick comparison, this one-pan dessert takes about 50–60 minutes to bake but only minutes to assemble, which is why many busy cooks prefer it over traditional pies. Try a hands-off approach with this simple recipe and see why readers share variations on sites like this roundup.

Ingredients Needed

• 1 can (15 oz) pumpkin puree Smooth, earthy pumpkin provides the base flavor and vibrant orange color. Substitute: 1¾ cups homemade pumpkin puree for fresher taste.
• 1 can (12 oz) evaporated milk Adds richness and creates a silky custard when baked. Substitute: canned coconut milk (full-fat) for dairy-free.
• 1 cup sugar Sweetens and balances pumpkin’s natural earthiness. Reduce to ¾ cup for a less sweet version or swap for coconut sugar for a deeper flavor.
• 1 box yellow cake mix Creates the crumbly, buttery topping and structure. Substitute: gluten-free cake mix or spice cake mix for extra warmth.
• 1 cup butter, melted Runs through the dry mix to form a crisp, golden crust. Substitute: melted coconut oil or margarine for dairy-free.
• 1 cup chopped nuts (optional), for topping Adds crunch and nutty aroma; pecans or walnuts work best. Omit for nut-free households.

Each ingredient plays a role: pumpkin for moisture and flavor, evaporated milk for custard texture, sugar for sweetness, cake mix and butter for the signature crumble.

Timing

• Preparation time: 5–10 minutes
• Baking time: 50–60 minutes
• Total time: 55–70 minutes

This recipe’s hands-on time is under 10 minutes, making it about 20–30% faster in prep than classic pumpkin pie recipes that require crust rolling and chilling. The 50–60 minute bake ensures the pumpkin layer sets while the top crisps evenly.

How to Make Pumpkin Dump Cake

Step 1: Preheat the oven

Preheat the oven to 350°F (175°C). Position a rack in the center for even baking.

Step 2: Combine pumpkin, milk, and sugar

In a large bowl, mix the pumpkin puree, evaporated milk, and sugar until combined. Tip: whisk for 30 seconds to ensure a smooth custard base and to avoid pockets of sugar.

Step 3: Pour into baking dish

Pour the pumpkin mixture into a greased 9×13-inch baking dish. Use a rubber spatula to scrape every bit this is flavor you don’t want to lose.

Step 4: Sprinkle cake mix

Evenly sprinkle the dry cake mix over the pumpkin mixture. Don’t stir. The suspension process lets the cake mix form pockets that turn crisp on top and fluffy beneath.

Step 5: Drizzle melted butter

Drizzle the melted butter over the cake mix in an even pattern. Tip: use a spoon to help distribute the butter so the top bakes uniformly.

Step 6: Add nuts (optional)

Sprinkle chopped nuts on top if desired. Toasted nuts will enhance aroma toast for 3–4 minutes in a dry skillet beforehand if you have time.

Step 7: Bake

Bake for 50–60 minutes until golden and set. Check with a toothpick inserted into the pumpkin portion it should come out mostly clean with a few moist crumbs.

Step 8: Serve warm

Serve warm with whipped cream or ice cream. Tip: let it cool 10–15 minutes for cleaner slices.

Nutritional Information

Estimated per serving (based on 12 servings, without optional nuts):

• Calories: ~360 kcal
• Fat: ~18 g
• Carbohydrates: ~48 g
• Sugar: ~26 g
• Protein: ~4 g
• Fiber: ~2 g

Data insight: this recipe is calorie-dense largely because of butter and cake mix two ingredients that contribute about 70–80% of the total calories. Swapping to lower-fat options or reducing sugar can cut per-serving calories by 10–25%.

Healthier Alternatives For Pumpkin Dump Cake

• Reduce sugar to ¾ cup or substitute half with erythritol to lower added sugars.
• Use a whole-grain or gluten-free yellow cake mix for more fiber.
• Replace 1 cup butter with ¾ cup avocado oil or a mix of oil and melted butter to reduce saturated fat.
• Use evaporated skim milk or unsweetened almond milk (thicker varieties) for a lighter custard.
• Add spices like cinnamon, nutmeg, and ginger (1–2 tsp pumpkin pie spice) to enhance flavor without extra sugar.

These swaps maintain the core texture but boost nutritional profile for calorie-, gluten-, or dairy-conscious diets.

Serving Suggestions

• Classic: warm with a dollop of whipped cream and a sprinkle of cinnamon.
• Indulgent: scoop of vanilla or caramel ice cream plus a drizzle of caramel sauce.
• Coffee pairing: serve with a dark roast or spiced latte to balance sweetness.
• Mini servings: bake in ramekins for individual portions great for dinner parties.
• Crowd-pleaser: top with toasted pecans and a pinch of flaky sea salt to accent flavors and texture. For more presentation ideas, see this helpful guide: pumpkin dump cake variations.

Personal tip: serve slightly warm; chilled overnight it firms up and slices more neatly.

Common Mistakes To Avoid

• Mistake: Stirring the cake mix into the pumpkin. Fix: Do not stir sprinkle dry mix on top to create the correct texture contrast.
• Mistake: Uneven butter distribution. Fix: Drizzle slowly and patch any dry spots to ensure uniform browning.
• Mistake: Underbaking. Fix: Bake until set in the center; times vary by oven check around 50 minutes.
• Mistake: Using canned pumpkin pie filling. Fix: Use plain pumpkin puree, not pie filling, which contains sugar and spices that alter balance.

Storing Tips For Pumpkin Dump Cake

• Refrigerate covered for up to 4 days. Reheat single portions for 20–30 seconds in the microwave for best texture.
• Freeze un-topped slices wrapped tightly in plastic for up to 2 months. Thaw in the fridge overnight and reheat in a 325°F oven for 10–15 minutes.
• Prep-ahead: mix the pumpkin base and store it in the fridge; sprinkle cake mix and butter just before baking for freshest top.

Conclusion

Pumpkin Dump Cake is a practical, comforting dessert that delivers big flavor with minimal effort. If you enjoyed this version, check out the classic community-tested Pumpkin Dump Cake Recipe for comparison and the creative spin on a crumble at Pumpkin Dump Cake (The Easiest Alternative To Pie) – Sugar and … to inspire your next twist. Try it, share your variation in the comments, and tag a friend who needs a quick holiday dessert!

Frequently Asked Questions

How long does Pumpkin Dump Cake keep?

Stored in the refrigerator, it keeps well for up to 4 days; freeze for up to 2 months. Reheat gently to restore texture.

Can I make this dairy-free?

Yes. Use full-fat coconut milk in place of evaporated milk and coconut oil instead of butter. The texture will be slightly different but still delicious.

Can I halve the recipe?

Yes use an 8×8-inch baking dish and reduce bake time to about 40–50 minutes. Check for set center.

Is this suitable for a potluck?

Absolutely. It travels well; keep warm in an insulated carrier or bake on-site and serve with toppings.

Can I add spices or extras?

Add 1–2 teaspoons pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger. Stir spices into the pumpkin mixture before pouring into the dish.

Enjoy baking and don’t forget to share your favorite topping combo or time-saving tweaks below.

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