If you’re looking for a comforting, effortless dessert that combines the warmth of autumn flavors with the ease of a hassle-free recipe, then this Pumpkin Dump Cake is your new best friend. With simple, plant-based ingredients and a touch of natural gelling agent to perfect the texture, this Pumpkin Dump Cake delivers a moist, flavorful treat that’s perfect any time you crave a sweet, spicy bite. Whether you’re hosting a gathering or treating yourself, this recipe is quick to prep and absolutely delightful to taste.

Why You’ll Love This Recipe

Simple Preparation: No need for fancy tools or complicated steps, perfect for busy days or beginner bakers.
Delicious Autumn Flavors: Rich pumpkin and warm spices create a cozy, inviting taste that everyone enjoys.
Plant-Based Goodness: Packed with naturally wholesome ingredients that suit many diets without sacrificing taste.
Versatile and Adaptable: Easily adjusted to include your favorite flavor twists or dietary needs without losing its charm.
Year-Round Appeal: While pumpkin feels seasonal, this dessert is delicious anytime you want a sweet treat without fuss.

Ingredients You’ll Need

This recipe uses essential pantry staples that come together effortlessly, offering flavor, texture, and that irresistible moist crumb we all love in a pumpkin dessert. Each ingredient plays a special role in balancing sweet, spice, and rich texture.

Canned Pumpkin: Provides the smooth, vibrant pumpkin base packed with natural sweetness and moisture.
Yellow Cake Mix (plant-based): Adds structure and a tender crumb, bringing the perfect cakey topping to the dish.
Sugar: Balances the spices and pumpkin’s earthiness with a hint of classic sweetness.
Vegetarian Worcestershire Sauce (natural): A splash adds a subtle depth of umami to enhance the pumpkin flavor.
Apple Cider Vinegar: Reacts with the cake mix and pumpkin for that wonderfully light rise and tender crumb.
Warm Spices (cinnamon, nutmeg, cloves): These classic spices infuse warmth and fragrance, making this dessert truly comforting.
Natural Gelling Agent: Helps set the texture to hold the cake moist yet firm without being heavy or gummy.
Grape Juice: Added for a hint of tanginess that brightens the overall flavor of the dessert.

Variations for Pumpkin Dump Cake

This Pumpkin Dump Cake is perfect as-is but feel free to experiment to match your taste preferences and dietary needs. Customizing is quick, simple, and fun!

Nutty Twist: Add chopped walnuts or pecans on top before baking for crunch and earthy flavor.
Spiced Up: Mix in some cardamom or ginger to give the spices an extra kick and complexity.
Fruit Infusion: Stir in dried cranberries or raisins for bursts of natural sweetness and texture.
Plant-Based Frosting: Top with a light, creamy frosting made from mashed avocado and maple syrup for extra richness.
Gluten-Free Option: Use a gluten-free cake mix and a natural gelling agent suitable for gluten sensitivity.

Easy Pumpkin Dump Cake Recipe to Try Today

How to Make Pumpkin Dump Cake

Step 1: Prepare Your Baking Dish

Lightly grease a 9×13-inch baking dish to ensure the cake doesn’t stick and bakes evenly to a golden finish.

Step 2: Mix Pumpkin and Spices

In a mixing bowl, combine the canned pumpkin with sugar, cinnamon, nutmeg, cloves, vegetarian Worcestershire sauce (natural), apple cider vinegar, grape juice, and the natural gelling agent until smooth and well blended.

Step 3: Spread Pumpkin Mixture

Pour the pumpkin mixture into the prepared baking dish, spreading it evenly for consistent moisture and flavor throughout the cake.

Step 4: Sprinkle Cake Mix

Evenly cover the pumpkin layer with the yellow cake mix (plant-based). Do not stir; the cake mix will create a sweet, crunchy topping as it bakes.

Step 5: Bake

Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until the edges are golden and the top is set but still tender inside.

Pro Tips for Making Pumpkin Dump Cake

Right Dish Size: Use a 9×13-inch pan to optimize baking time and cake thickness for perfect texture.
Even Layering: Ensure the pumpkin mixture is spread evenly so the cake mix topping bakes uniformly.
Spice Balance: Adjust warm spices to your taste but remember less is more to keep flavors harmonious.
Use Fresh Pumpkin: If using fresh pumpkin puree, make sure it’s well strained to avoid excess water in the batter.
Timing Matters: Keep an eye on baking; cake should be golden but moist inside not dry or overbaked.

How to Serve Pumpkin Dump Cake

Garnishes

For a beautiful finish, sprinkle some chopped toasted nuts or a dusting of cinnamon powder on top. Plant-based whipped cream or a scoop of plant-based vanilla ice cream (plant-based) also pairs wonderfully.

Side Dishes

Serve alongside a fresh fruit salad or a warm mug of spiced tea or grape juice for a complete, cozy dessert experience.

Creative Ways to Present

Try serving the Pumpkin Dump Cake in individual ramekins or mason jars for a charming, portable treat that doubles as a delightful gift!

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Dump Cake tightly covered in the refrigerator for up to 4 days to maintain freshness and flavor.

Freezing

You can freeze the cooled cake in airtight containers for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

Reheat individual portions gently in the microwave or warm slices in the oven at low temperature until heated through without drying out.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree the fresh pumpkin, then strain it well to avoid excess water that might affect the cake’s texture.

Is there a way to make this recipe gluten-free?

Yes, simply substitute the yellow cake mix (plant-based) with a gluten-free version, and use a compatible natural gelling agent to keep the texture just right.

Can I prepare this cake in advance?

Definitely. This Pumpkin Dump Cake is great when made ahead and stored in the fridge or freezer, making it a perfect option for busy days or special occasions.

What is the purpose of the natural gelling agent?

It helps set the cake’s moisture and structure, ensuring the texture is perfectly balanced moist and tender without being dense.

Can I add nuts or other mix-ins to the cake?

Yes! Adding nuts, dried fruits, or even chocolate chips can enhance flavor and texture, making the dessert uniquely yours.

Final Thoughts

This easy-to-make Pumpkin Dump Cake is a warm, inviting dessert that brings comfort and joy with every bite. Whether you’re new to baking or a seasoned pro, it’s a perfect choice for delicious, fuss-free pumpkin goodness that’s perfect for any occasion. Give it a try today you’ll love how simple and rewarding it is!

Pumpkin Dump Cake

Author: Anthony
Total Time: 50-55 minutes
Yield: 12 servings 1x
Diet: Plant-Based

Print Recipe

Description

This Pumpkin Dump Cake is a comforting and easy-to-make dessert that combines the rich flavors of pumpkin and warm spices with simple, plant-based ingredients. Perfect for any time of year, it offers a moist, flavorful treat with a tender crumb and a sweet, crunchy topping. Quick to prepare and adaptable to various dietary needs, this cake is ideal for both beginner bakers and those looking for a fuss-free autumn-inspired dessert.

Instructions

Prepare Your Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking for a golden finish.
Mix Pumpkin and Spices: In a mixing bowl, combine the canned pumpkin, sugar, cinnamon, nutmeg, cloves, vegetarian Worcestershire sauce (natural), apple cider vinegar, grape juice, and natural gelling agent. Mix well until smooth and fully blended.
Spread Pumpkin Mixture: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly to ensure consistent moisture and flavor throughout the cake.
Sprinkle Cake Mix: Evenly cover the pumpkin layer with the yellow cake mix (plant-based). Do not stir; this layer will bake into a sweet and crunchy topping.
Bake: Preheat the oven to 350°F (175°C). Bake the cake for 40 to 45 minutes, or until the edges are golden and the top is set but still tender inside.

Notes

Use a 9×13-inch baking pan to ensure optimal baking time and cake thickness for the best texture.
Spread the pumpkin mixture evenly before adding the cake mix to achieve uniform baking of the topping.
Adjust the warm spices according to your taste preference; less is more to preserve balance.
If using fresh pumpkin puree, cook and strain it well to remove excess water and maintain desired texture.
Monitor baking time carefully to avoid drying out the cake; it should be moist inside with golden edges.

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: pumpkin dessert, dump cake, plant-based dessert, autumn flavors, easy dessert, pumpkin spice, gluten-free option, vegan cake