Pioneer Woman Pumpkin Dump Cake

This Pioneer Woman Pumpkin Dump Cake is easy and cozy, which includes canned pumpkin puree and yellow cake mix. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.

Pioneer Woman Pumpkin Dump Cake Ingredients

For the Pumpkin Layer:

• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. salt

For the Topping:

• 1 box yellow cake mix (about 15 ounces)
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup chopped pecans or walnuts (optional)

How To Make Pioneer Woman Pumpkin Dump Cake

1. Preheat the oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, and spices until smooth. Pour into the greased baking dish.
3. Add the cake mix: Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not mix.
4. Add butter and nuts: Drizzle melted butter evenly over the top of the cake mix. Sprinkle with chopped nuts if using.
5. Bake the cake: Bake for 50–60 minutes, or until the top is golden brown and the center is set.
6. Cool and serve: Let the cake cool for at least 20 minutes. Serve warm or chilled with whipped cream or vanilla ice cream.

Recipe Tips

• Can I use pumpkin pie mix instead of puree? No, pumpkin pie mix is pre-sweetened and spiced, which can throw off the recipe.
• How to make it nut-free: Simply omit the nuts from the topping. It still turns out great.
• Can I use spice cake mix? Yes, for extra fall flavor, you can swap in a spice cake mix.
• How to store leftovers: Store in the refrigerator covered for up to 4 days.
• Can I make this ahead of time? Yes, it’s great chilled and can be made a day in advance.

What To Serve With Pumpkin Dump Cake

This cozy dessert pairs well with fall and holiday flavors. Try serving it with:

• Whipped cream
• Vanilla ice cream
• Caramel drizzle
• Hot apple cider
• Chai or pumpkin spice lattes

How To Store Pumpkin Dump Cake

Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge and reheat before serving.

Pumpkin Dump Cake Nutrition Facts

• Calories: 370 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 420mg
• Total Carbohydrates: 48g
• Sugars: 32g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use gluten-free cake mix?
Yes, just be sure it’s a 1:1 replacement and adjust baking time as needed.

Why is it called a dump cake?
Because you “dump” the ingredients in layers and don’t mix them before baking.

Should I refrigerate pumpkin dump cake?
Yes, because of the egg and dairy content, it’s best stored in the fridge.

Can I double the recipe?
Yes, use two 9×13 pans or one extra-large baking dish.

Can I reduce the sugar?
You can reduce the granulated sugar slightly, but be cautious with large cuts to avoid changing the texture.

Try More Recipes:

• Pioneer Woman Lemon Curd Ripple Ice Cream
• Pioneer Woman Lemon Coconut Pudding
• Pioneer Woman Double Lemon Cupcakes