Irresistible Pumpkin Dump Cake Recipe You Need to Try Today

Who doesn’t love a dessert that sings fall? Enter the fabulous Pumpkin Dump Cake! This autumn treat brings together creamy pumpkin flavors and a delightful crunchy topping. 

Get ready to impress your guests and satisfy your sweet tooth with this irresistible Pumpkin Crunch Cake. It’s a crowd-pleaser that’s both simple to make and utterly delicious. 

Why You’ll Love Pumpkin Dump Cake

This is one of my favorite pumpkin recipes. And I love dump cake recipes, like lemon dump cake or cake mix apple cobbler. This is one of those incredibly good recipes that get passed down in church cookbooks. 

• Rich, Decadent Pumpkin Flavor
• Easy to Make
• Perfect Fall Dessert but Truly it is Perfect for Any Time of Year
• Easily Customizable
• Simple Ingredients to Make This Crunchy Cake

Ingredients for Pumpkin Crunch Cake

Creating the perfect Pumpkin Crunch Cake starts with choosing the right ingredients.

Pumpkin Puree

When it comes to pumpkin puree, you have two options: canned and fresh. Make sure you are not using pumpkin pie filling. This is different than pumpkin puree. 

• Can of Pumpkin Puree: Canned pumpkin is convenient and widely available. It’s consistent in texture and flavor, making it a reliable choice for baking.
• Homemade Pumpkin Puree: This is made by roasting and puree fresh pumpkins. It can offer a more robust flavor but requires more time and effort.

Dry Cake Mix

A good cake mix is the backbone of this dessert.

• Recommended Type: Use a yellow cake mix. It offers a neutral flavor that complements the rich pumpkin and crunchy topping.
• Gluten-Free Alternatives: If you need a gluten-free option, there are plenty of gluten-free cake mixes available. Brands like Bob’s Red Mill and King Arthur offer fantastic alternatives that won’t compromise texture or taste.

Crumble Topping Ingredients

The topping is what sets this cake apart. Here’s what you’ll need for that signature crunch:

• Chopped Pecans: These add a nutty flavor and crunchy texture. Feel free to substitute with walnuts if pecans aren’t your thing.
• Butter: Melted butter helps bind the topping ingredients together. You can also use margarine if you prefer.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, and other spices brings all the fall flavors to the forefront.
• Optional: Cool Whip: Once your cake is baked and cooled, a dollop of whipped topping takes it to the next level.

How to Make This Easy Pumpkin Dump Cake Recipe

Heat the oven to 350°F. Grease a 9×13-inch baking dish. Use butter or cooking spray.

In a large bowl, mix the pumpkin filling, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Stir well, then pour into the prepared pan. This is the pumpkin layer.

Sprinkle cake mix over the pumpkin batter. Press it down gently but don’t mix it. Scatter the crunchy pecans over the cake mix, then drizzle with melted butter.

Bake for 60 to 80 minutes, until it is golden brown or until a toothpick comes out clean.

Serve with whipped topping or a scoop of ice cream (I love adding pumpkin cheesecake ice cream).

Variations and Substitutions for Pumpkin Pie Crunch Recipe

You can easily change the yellow cake mix to something else like white cake mix but there are other things you can do to this pumpkin cake. 

Alternative Flavors

Feeling adventurous? You can add other flavors to your Pumpkin Crunch Cake to keep things fresh and exciting. Here are a few ideas:

1. Chocolate Delight: Who doesn’t love chocolate? Swirl in some melted chocolate or add chocolate chips to the pumpkin mixture. The rich chocolate will blend perfectly with the pumpkin spice, creating a heavenly dessert.
2. Spice Cake Mix: This will add a new level of flavors to your pumpkin crunch cake recipe. 
3. Pecan Perfection: Add an extra crunch by mixing in some chopped pecans directly into the pumpkin mixture. This will provide a nutty flavor throughout the cake, making each bite more delightful.
4. Cinnamon Roll Twist: Sprinkle a mix of cinnamon and brown sugar over the cake mix before baking. The aroma of cinnamon will fill your kitchen, and the added sweetness will have everyone asking for seconds.
5. Coconut Dream: For a tropical twist, sprinkle shredded coconut on top along with the pecans. The coconut will toast up nicely and give a unique flavor that’s sure to surprise and delight.

Dietary Adjustments

For those with dietary restrictions, there’s no need to miss out on this delicious treat. Here are some simple substitutions to make the cake allergy-friendly:

1. Dairy-Free Delight:
   • Evaporated Milk: Use coconut milk or almond milk instead.
   • Butter: Replace with vegan butter or coconut oil.
   • Whipped Topping: Opt for a dairy-free whipped topping, readily available in most stores.
2. Nut-Free Necessity:
   • Pecans: Simply skip the pecans, or replace them with roasted pumpkin seeds for a similar crunch without the nuts.
3. Gluten-Free Goodness:
   • Cake Mix: Use a gluten-free yellow cake mix. They’re usually just as tasty and will create the same crusty top layer.
4. Egg-Free Excellence:
   • Eggs: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) or a commercial egg replacer.

Tips and Tricks for the Perfect Pumpkin Crunch Cake

If you love pumpkin, you’ll adore pumpkin crunch cake. Let’s make sure yours turns out perfect every time with these tips and tricks.

Serve your pumpkin dump cake with a cup of coffee with Homemade Pumpkin Spice Coffee Creamer.

Storage Recommendations

Knowing how to store your pumpkin crunch cake is key to enjoying it for days to come. When properly stored, this cake is a joy to return to.

• Refrigerate After Serving: Once everyone has had a slice, cover the cake with plastic wrap or place it in an airtight container. Refrigerating helps maintain its freshness.
• How Long Will It Last?: Your pumpkin crunch cake can last up to five days in the fridge. The cake stays moist while the crunch topping remains crispy.
• Freezing for Longer Storage: If you want to keep it longer, you can freeze the cake. Wrap individual slices in plastic wrap and store them in a freezer-safe bag. It can last up to three months this way. When you’re ready to eat, simply thaw it in the fridge overnight.

Serving Suggestions

Making a cake is one thing, but serving it in style? That’s where the magic happens. Here are some ways to elevate your pumpkin crunch cake experience.

• Top It Off: A dollop of whipped cream can take this cake to the next level. The smoothness complements the crunchy texture beautifully.
• Go A La Mode: Pairing your cake with a scoop of vanilla ice cream can be a game changer. The cold and creamy ice cream against the warm, spicy cake is divine.
• Drizzle with Caramel: For an added touch of sweetness, drizzle caramel sauce over the top. It adds depth and richness to every bite.
• Serve Warm: Heat each slice for about 10-15 seconds in the microwave before serving. Warm cake is always a hit, especially in the colder months.
• Seasonal Spice: Sprinkle some cinnamon or nutmeg over the top. It adds an extra layer of flavor and fits perfectly with the autumn vibe.

FAQs About Pumpkin Crisp

Can I Freeze Pumpkin Pie Dump Cake?

Absolutely! You can freeze Pumpkin Crunch Cake for up to a month. Wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving. Add the whipped topping right before you serve it.

What Can I Use Instead of Pecans?

If you have a nut allergy or just don’t like pecans, feel free to substitute them with walnuts, almonds, or even leave them out altogether. The cake will still be delicious!

More Pumpkin Desserts for The Pumpkin Lovers

​For all the pumpkin fans who want something more than traditional pumpkin pie, check out these all-things pumpkin recipes. 

• Creamy Pumpkin Pie
• Mini Pumpkin Cheesecake
• Best Ever Pumpkin Spice Waffle Recipe
• Homemade Pumpkin Fudge Recipe
• Yummy, Healthy, Energizing Pumpkin Cheesecake Smoothie Recipe