Pumpkin Dump Cake

Even though I'm a strong advocate for holiday traditions, like pumpkin pie for Thanksgiving, sometimes we need a shortcut or a different recipe.

I already shared the creamy pumpkin trifle as an alternative, especially if there are few people at the table.

This year I'm introducing you to the pumpkin dump cake, an easy recipe that involves homemade or store-bought pumpkin pie filling and cake mix.

We're big on dump cake recipes here, and even though I cringe a little the first time I started making them because of the boxed cake mix, I did see the magic behind them.

About this dessert

• Fall flavors: it has that mix of warm spices we love, and they're easily adjustable to your and your family's palate.
• Easy fall dessert: an important part of dump cakes is that they're easy to put together. This pumpkin dessert has a made-from-scratch pie filling that comes together in a few minutes. You can also use a canned pumpkin pie filling.
• Make ahead: it keeps well for several days in the refrigerator or the freezer, always well wrapped or covered. Make sure you don't overbake it, so it stays creamy even after being refrigerated or frozen.
• Great for a crowd: you can put together several of these pretty quickly, so it's a good alternative for large holiday celebrations.

How to make pumpkin dump cake

Dump cakes are meant to be simple.

That's the whole idea behind this type of dessert. For both layers, you 'dump' ingredients in a bowl and mix them.

Pumpkin mixture: put all ingredients in a large bowl and beat them until smooth.

Make sure it's very well combined and completely smooth. Use an electric mixer or a whisk and some arm muscle.

Cake mix topping: this layer is similar to a crumble but much easier to put together. Pour the cake mix into a large mixing bowl and add the melted butter.

Mix it all with a spoon. The final mixture will be crumbly and have dry spots. That's fine.

Assembling the pumpkin crunch cake

Assembling this dessert is easy. Make sure the pan is large enough to accommodate it all.

Adding the topping: sprinkle it over the filling. It will feel as if it's sinking, but it's fine. Ensure you cover the edges and not dump them all in the center.

Pecans: add them to the cake mix before baking (they'll darken a lot). Or add them after 20 minutes of baking (take the cake out of the oven, sprinkle the pecans over it, and pop the dish in the oven again).

Baking

Follow the instructions in the recipe card below and ensure your oven is preheated before putting the pan.

When is this pumpkin cake done?

Just as you would with a pumpkin pie, this dessert must be taken out from the oven while the center still jiggles.

It will firm up as it cools down but remains soft and creamy. If you bake it until very firm (no jiggle at all), the filling will be on the dry side when you eat it.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.  
• Mixing the filling: I recommend a hand-held mixer, but you can do it by hand with a large hand whisk, or in the stand mixer with the paddle attachment (not worth the trouble of washing it up in my opinion, since the ingredients need to be well mixed).
• Serving it: treat it like a pumpkin pie. I recommend eating it plain at room temperature, or with a dollop of whipped cream or a scoop of vanilla ice cream. My brother adds a drizzle of caramel sauce on top of the ice cream.
• Freezing it: let it cool completely and then wrap it tightly before freezing. It will last for a month. Let come at room temperature and warm it in a medium oven (350°F/180°C) before eating so the topping gets crunchy again.
• Canned pumpkin pie filling: the homemade filling in the recipe here is always my first choice, but the canned filling works. You do have to add eggs and evaporated milk.
• Storing leftovers: always cover them (with plastic wrap or in an airtight container) and keep them in the fridge.
• Toppings: besides the nuts, you can also add some chocolate chips or toffee bits.

Family-style desserts

Dump cakes are usually baked in ceramic or glass dishes and then taken to the table. And served directly from the pan.

What type of dish to use: 

Choose a nice baking dish you like to showcase on the table.

For me, ceramic ones are the best (I use my favorite Emile Henry small ceramic rectangular dish whenever possible). There are several rectangular ceramic dishes, porcelain bakeware sets, glass baking dishes, or round ceramic baking dish that work.

Also, a cast-iron skillet fits this type of dessert if you like the Southern way.