Fall is the perfect season to indulge in comforting, seasonal desserts. The Pumpkin Streusel Dump Cake is one such treat that combines the best flavors of the season, including the rich, spiced taste of pumpkin, the buttery goodness of cake, and a delightful crunch of streusel topping. This easy-to-make dessert tastes like a mix of pumpkin pie and coffee cake, and it’s sure to impress your friends and family at your next gathering. Let’s dive into this cozy dessert that’s both simple and packed with flavor!
What is Pumpkin Streusel Dump Cake?
Pumpkin Streusel Dump Cake is a quick and delicious dessert that combines a pumpkin custard base, a moist cake layer, and a crunchy streusel topping. Unlike traditional cakes that require mixing and careful layering, this “dump cake” recipe gets its name from simply “dumping” the ingredients into the pan and baking. The result? A cake that’s warm, spiced, and absolutely irresistible, perfect for fall or any time you’re craving something comforting.
Origin of Pumpkin Streusel Dump Cake
The dump cake is a classic American dessert that originated in the 1980s, with its popularity continuing to grow for its ease and delicious results. The idea behind dump cakes is to skip the complicated steps of traditional baking by “dumping” ingredients into a baking dish. Pumpkin Streusel Dump Cake takes inspiration from both traditional pumpkin pies and the streusel-topped cakes we love in the fall. With the spices of pumpkin pie, the moistness of cake, and the crunchiness of streusel, this dessert has all the comforting flavors associated with autumn.
Pumpkin Streusel Dump Cake Ingredients (With Quantity)
To make this fall dessert, you’ll need to gather a few simple ingredients. Here’s what you’ll need:
Pumpkin Layer:
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (12 oz) can evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp salt
- 2 tsp vanilla extract
Cake & Streusel Topping:
- 1 box yellow cake mix (15.25 oz) — or spice cake mix for extra flavor
- 1 cup unsalted butter (2 sticks), melted and divided
- ½ cup chopped pecans or walnuts (optional but highly recommended)
- ½ cup brown sugar
- 1 tsp cinnamon
Step-by-Step Directions for Pumpkin Streusel Dump Cake
Step 1: Preheat & Prep the Pan
Before you begin assembling the ingredients, preheat your oven to 350°F (175°C). This temperature is perfect for baking the pumpkin and cake layers without overcooking them. Next, grease a 9×13-inch baking dish (or line it with parchment paper for easy removal after baking). This step ensures that your cake doesn’t stick to the pan, making clean-up a breeze.
Step 2: Make the Pumpkin Base
- In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract.
- Once everything is well combined, pour this pumpkin mixture into the prepared baking dish. Spread it evenly to cover the bottom of the dish.
This pumpkin base will create a smooth, creamy layer that serves as the flavorful foundation for your dump cake.
Step 3: Add the Cake Mix Layer
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not stir! The beauty of a dump cake is that the cake mix remains mostly on top, creating a delightful contrast with the pumpkin layer as it bakes.
- Drizzle ¾ cup of the melted butter over the cake mix, aiming to moisten as much of the cake mix as possible. Try to cover the dry spots with butter to ensure an even bake.
- Gently tap or tilt the pan if needed to distribute the butter.
Step 4: Prepare the Streusel Topping
- In a small bowl, combine the remaining ¼ cup melted butter, brown sugar, cinnamon, and chopped nuts (if using).
- Mix everything together until it forms a crumbly texture. Sprinkle this mixture evenly over the top of the cake.
The streusel topping adds a delightful crunch that contrasts beautifully with the creamy pumpkin and moist cake layers.
Step 5: Bake to Perfection
Place the dish in the oven and bake uncovered for 50–60 minutes, or until the top is golden brown, and the center is set but slightly soft. It should have a texture similar to that of a pumpkin pie.
Once it’s done, let the cake cool for at least 30 minutes. It will firm up as it cools, making it easier to slice and serve.
Step 6: Serve and Enjoy!
You can serve this pumpkin streusel dump cake warm or at room temperature. It pairs perfectly with:
- Whipped cream
- Vanilla ice cream
- Caramel drizzle
- A sprinkle of cinnamon sugar for that extra cozy touch
Serve it at your fall gatherings, and watch it disappear!
Storage Tips for Pumpkin Streusel Dump Cake
Leftovers can be stored in the fridge for up to 4 days. Be sure to cover it properly to maintain freshness. To reheat, simply microwave individual portions for 20–30 seconds for that fresh-from-the-oven taste. This dessert stores well, so you can enjoy the leftovers throughout the week.
Optional Variations to Try
While the basic Pumpkin Streusel Dump Cake is delicious on its own, here are some variations you can try to customize it to your taste:
- Pecan Pie Twist: Add ¼ cup maple syrup and chopped pecans on top before baking. This will give your dump cake a hint of pecan pie flavor, making it even more indulgent.
- Cream Cheese Swirl: For a tangy twist, drop spoonfuls of sweetened cream cheese (mix 4 oz cream cheese with 2 tbsp sugar) on top of the pumpkin layer before adding the cake mix. This creates a beautiful marbled effect and adds a creamy texture.
- Mini Version: If you’re hosting a party or want individual servings, try baking the mixture in muffin tins. This makes for cute, single-serve mini pumpkin dump cakes that are perfect for sharing!
Frequently Asked Questions (FAQs)
Q1: Can I use fresh pumpkin instead of canned pumpkin purée?
Yes! If you prefer fresh pumpkin, you can use it, but make sure it’s puréed and free of any excess moisture. For every 15 oz can of pumpkin, use about 1 ½ cups of fresh pumpkin purée.
Q2: Can I use a different type of cake mix?
Absolutely! You can use a spice cake mix for a stronger autumn flavor, or even a yellow cake mix for a lighter, less spiced version. Experiment and find your favorite!
Q3: Can I make this cake ahead of time?
Yes, this dessert can be made ahead and stored in the fridge for up to 4 days. Just reheat individual slices when you’re ready to serve!
Q4: How do I know when the dump cake is done baking?
The dump cake is done when the top is golden brown, and the center is slightly soft but firm enough to hold its shape. A toothpick inserted into the center should come out clean, with just a few crumbs attached.
Conclusion
The Pumpkin Streusel Dump Cake is the perfect fall dessert that’s both easy to make and full of cozy, autumn flavors. With its creamy pumpkin base, buttery cake layer, and crunchy streusel topping, it’s sure to become a favorite at your holiday gatherings. Whether you enjoy it warm with a scoop of ice cream or prefer it at room temperature with a sprinkle of cinnamon sugar, this cake is a crowd-pleaser. Plus, its versatility means you can easily customize it to suit your tastes. So, gather your ingredients and bake up a batch of this comforting, seasonal treat today!
This recipe not only delivers a deliciously comforting treat but also caters to those who are looking for simple, hassle-free desserts without compromising on flavor or presentation. Happy baking!
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Pumpkin Streusel Dump Cake: A Cozy Fall Dessert Recipe
- Total Time: 55 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Streusel Dump Cake is a quick and delicious dessert that combines a pumpkin custard base, a moist cake layer, and a crunchy streusel topping. Unlike traditional cakes that require mixing and careful layering, this “dump cake” recipe gets its name from simply “dumping” the ingredients into the pan and baking. The result? A cake that’s warm, spiced, and absolutely irresistible, perfect for fall or any time you’re craving something comforting.
Ingredients
Pumpkin Layer:
1 (15 oz) can pumpkin purée (not pumpkin pie filling)
1 (12 oz) can evaporated milk
3 large eggs
¾ cup granulated sugar
½ cup brown sugar, packed
2 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
2 tsp vanilla extract
Cake & Streusel Topping:
1 box yellow cake mix (15.25 oz) — or spice cake mix for extra flavor
1 cup unsalted butter (2 sticks), melted and divided
½ cup chopped pecans or walnuts (optional but highly recommended)
½ cup brown sugar
1 tsp cinnamon
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish (or line with parchment for easy removal).
Step 2: Make the Pumpkin Base
In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugars, pumpkin pie spice, cinnamon, salt, and vanilla.
Pour this pumpkin mixture into your prepared baking dish and spread evenly.
Step 3: Add Cake Mix Layer
Sprinkle the dry cake mix evenly over the pumpkin mixture — don’t stir!
Drizzle ¾ cup of the melted butter evenly over the top. Try to moisten as much cake mix as possible.
Gently tap or tilt the pan to distribute butter if needed.
Step 4: Make Streusel Topping
In a small bowl, mix remaining ¼ cup melted butter, brown sugar, cinnamon, and nuts (if using).
Sprinkle this mixture evenly over the top of the cake.
Step 5: Bake
Bake uncovered for 50–60 minutes, until the top is golden brown and the center is set but slightly soft (like pumpkin pie).
Let cool for at least 30 minutes before serving — it will firm up as it cools.
Step 6: Serve
Serve warm or at room temperature.
Top with:
Whipped cream or vanilla ice cream
Caramel drizzle
A sprinkle of cinnamon sugar
Notes
Serve this cozy pumpkin streusel dump cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. For extra autumn flavor, drizzle a little caramel sauce or sprinkle cinnamon sugar on top before serving.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 34g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Streusel Dump Cake
