Pioneer Woman Pumpkin Dump Cake

Pioneer Woman Pumpkin Dump Cake is a quick and delicious fall dessert that combines the creamy texture of pumpkin pie with the buttery crunch of cake. Made with pantry staples like canned pumpkin, boxed cake mix, and warm spices, it’s a no-fuss recipe that delivers cozy autumn flavors in every bite.

Try More Pioneer Woman Desserts Recipes:

• Pioneer Woman Zucchini Cake
• Pioneer Woman Lemon Loaf
• Pioneer Woman Lemon Meltaways

🌰 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
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon 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 all spices until smooth. Pour into the prepared baking dish.
3. Add the cake mix:
   Evenly sprinkle the dry cake mix over the pumpkin mixture — do not stir.
4. Add butter and nuts:
   Drizzle melted butter evenly across the top of the cake mix. Sprinkle chopped nuts if using.
5. Bake:
   Bake for 50–60 minutes, until the top is golden brown and the center is set.
   Let cool for 20 minutes before serving.
6. Serve:
   Serve warm or chilled with whipped cream or vanilla ice cream.

💭 Recipe Tips

• Don’t mix the layers: The magic happens when the pumpkin custard bakes under the buttery cake topping.
• Use real pumpkin puree: Not pumpkin pie filling, which already has added sugar and spices.
• Add crunch: Sprinkle crushed graham crackers or granola on top for texture.
• Make it spiced: Try adding pumpkin pie spice instead of individual spices.
• Make ahead: This cake tastes even better the next day after chilling overnight.

🍦 What To Serve With Pumpkin Dump Cake?

Top Pumpkin Dump Cake with a dollop of whipped cream, a scoop of vanilla or cinnamon ice cream, or a drizzle of caramel sauce. It pairs perfectly with coffee, cider or hot chocolate for a complete fall treat.

🎚 How To Store Leftovers Pumpkin Dump Cake?

• Refrigerate: Store covered in the refrigerator for up to 4 days.
• Freeze: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
• Reheat: Warm individual servings in the microwave or oven before serving.

FAQs

📊 Pioneer Woman Pumpkin Dump Cake Nutrition Facts

Serving Size: 1 slice (1/12 of pan)

• Calories: 370 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 420mg
• Total Carbohydrates: 48g
• Sugars: 32g
• Protein: 5g