How do I store Pumpkin Dump Cake and how long does it last?

Pumpkin Dump Cake should be covered tightly and stored in the refrigerator for up to 4 days. At room temperature, it’s best to enjoy within 24 hours. Chilling preserves the creamy base while keeping the topping crisp.

Can I freeze Pumpkin Dump Cake?

Yes, Pumpkin Dump Cake freezes well. Cut it into portions, wrap each piece in plastic, and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven to refresh its texture.

What substitutions can I use in Pumpkin Dump Cake?

You can swap yellow cake mix with spice cake mix for a stronger flavor or use gluten-free cake mix to make it allergy-friendly. Nuts can be replaced with coconut flakes, and evaporated milk can be swapped for condensed milk or dairy-free alternatives.

Why is my Pumpkin Dump Cake texture sometimes too dry/powdery or too moist?

A dry or powdery top usually means the butter wasn’t distributed evenly next time drizzle more carefully or use thin butter slices. If the cake is too moist, reduce the liquid in the pumpkin mixture or extend the baking time until the topping crisps.

Pumpkin Dump Cake Recipe :7 Cozy Reasons You’ll Love It

Name: Pumpkin Dump Cake: The Coziest Fall Dessert You’ll Ever Bake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 can (12 oz) evaporated milk (or sweetened condensed milk); 3 large eggs; 1 cup granulated sugar; 2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves); 1 box yellow cake mix (or spice cake mix); 1/2 cup (1 stick) melted butter; 1/2 cup chopped pecans or walnuts (optional)

Description

Pumpkin Dump Cake is a cozy fall dessert with a creamy pumpkin base and a golden, buttery cake topping. Simple to make and full of seasonal flavor.

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk (or sweetened condensed milk)
3 large eggs
1 cup granulated sugar
2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
1 box yellow cake mix (or spice cake mix)
1/2 cup (1 stick) melted butter
1/2 cup chopped pecans or walnuts (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Pour the mixture evenly into the prepared baking dish.
Sprinkle dry cake mix evenly over the pumpkin layer.
Drizzle melted butter evenly across the top (or place thin slices of butter for even coverage).
If using nuts, sprinkle them evenly over the top.
Bake for 50–55 minutes until the edges are set, the top is golden, and the center is mostly firm.
Cool slightly before serving with ice cream or whipped cream.

Notes

Pumpkin Dump Cake can be made with yellow or spice cake mix. For a gluten-free version, use gluten-free cake mix. Store leftovers covered in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American