Hamdi Saidani This Pioneer Woman-inspired Pumpkin Dump Cake is the easiest fall dessert you’ll ever make, which uses just four simple ingredients. It’s a classic “dump” style cake where you layer the ingredients for a gooey pumpkin base and a crunchy, buttery topping.
4-Ingredient Pumpkin Dump Cake Ingredients
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (14 oz) can sweetened condensed milk
- 1 box (15.25 oz) spice cake mix
- 1 cup (2 sticks) salted butter, melted
How To Make 4-Ingredient Pumpkin Dump Cake
- Prep Oven and Make Pumpkin Base: Preheat your oven to 350°F. In a medium bowl, whisk together the pumpkin puree and the sweetened condensed milk until smooth.
- Layer the Cake: Pour the pumpkin mixture into a greased 9×13-inch baking dish and spread it into an even layer.
- Add Topping: Sprinkle the dry spice cake mix evenly over the top of the pumpkin layer.
- Add Butter and Bake: Drizzle the melted butter as evenly as possible over the dry cake mix.
- Bake Until Golden: Bake for 45 to 50 minutes, until the top is golden brown and the center is set.
- Cool and Serve: Let the cake cool for at least 15-20 minutes before serving. The topping will become crispier as it cools. Serve warm, topped with whipped cream or vanilla ice cream.
Recipe Tips
- Do Not Stir! The most important rule of a true dump cake is not to stir the layers together. The magic happens as the butter melts down and combines with the dry cake mix to create a delicious, crumbly, cookie-like topping.
- Can I add nuts? Absolutely! For a classic touch, you can sprinkle 1 cup of chopped pecans or walnuts over the dry cake mix before you drizzle on the melted butter.
- Why use spice cake mix? The spice cake mix is a fantastic shortcut because it already contains all the warm spices (cinnamon, nutmeg, ginger) that are perfect for a pumpkin dessert.
- How to get an even topping? To ensure the butter covers as much of the dry cake mix as possible, you can slice the cold butter into very thin pats and arrange them over the top instead of melting and drizzling it.
What To Serve With Pumpkin Dump Cake
This simple, rustic cake is a perfect canvas for creamy toppings. It’s delicious with:
- A generous dollop of sweetened whipped cream or Cool Whip
- A scoop of vanilla bean or butter pecan ice cream
- A drizzle of warm caramel sauce
How To Store Pumpkin Dump Cake
- Refrigerate: Once the cake has cooled completely, cover it and store it in the refrigerator. It will keep for up to 5 days.
- Reheating: You can enjoy it cold or reheat individual portions in the microwave.
Pioneer Woman Pumpkin Dump Cake Nutrition Facts
- Calories: 300-350 kcal
- Fat: 16g
- Carbohydrates: 38g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I really just dump the dry cake mix on top?
Yes! It seems strange, but as it bakes, the melted butter soaks down into the dry cake mix, creating a delicious, buttery, and crunchy topping that is irresistible.
Can I use a different cake mix?
If you can’t find a spice cake mix, you can use a yellow or butter pecan cake mix. For that classic pumpkin spice flavor, whisk 2 teaspoons of pumpkin pie spice into the dry cake mix before sprinkling it over the pumpkin layer.
Can I make this ahead of time?
This dessert is best served warm on the day it’s made for the best texture contrast. However, it’s still delicious as leftovers from the refrigerator.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Dump Cake (3 ingredients) Recipe
- Pioneer Woman Pumpkin Cheesecake Recipe
- Pioneer Woman Pumpkin Bread Recipe
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Pioneer Woman Pumpkin Dump Cake (4 Ingredients) Recipe
Description
The easiest fall dessert ever, this one-pan dump cake uses just four ingredients to create a gooey pumpkin base with a crunchy, buttery cake mix topping.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Mix the pumpkin puree and sweetened condensed milk together. Pour into the pan.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter over the cake mix.
- Bake for 45-50 minutes until golden and bubbly.
- Let cool for at least 15 minutes before serving.
Notes
- u003cliu003eDo not stir the layers together before baking.u003c/liu003eu003cliu003eA spice cake mix is the key to getting all that fall flavor with minimal ingredients.u003c/liu003eu003cliu003eFor a nutty crunch, add a layer of chopped pecans on top of the cake mix before adding the butter.u003c/liu003eu003cliu003eThis cake is best served warm with a scoop of vanilla ice cream.u003c/liu003e
