Dessert – Page 8 – tasteandtome.com

Think a dump cake can’t taste homemade? You’d be surprised — these top 10 pumpkin dump cake recipes on Pinterest prove simple can be stunning. You’ll find everything from a classic easy version to salted caramel bars, browned-butter streusel, gluten-free and vegan options, and indulgent twists like bourbon-pecan and cheesecake swirl. Keep going to see which variation suits your skill level and fall menu. Classic Easy Pumpkin Dump Cake Recipe A cozy, no-fuss pumpkin dump cake that tastes like fall in every spoonful. Ingredients: 1 (15 oz) can pumpkin puree 1 (14 oz) can sweetened condensed milk 2 large eggs 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp salt 1 box (15.25 oz) yellow cake mix 1/2 cup (1 stick) unsalted butter, melted Optional: 1/2 cup chopped pecans or walnuts Optional: whipped cream or vanilla ice cream for serving How to Make: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla, spices, and salt until smooth. Pour the pumpkin mixture into the prepared baking dish and spread it evenly. Sprinkle the dry cake mix evenly over the top of the pumpkin layer. Scatter chopped pecans or walnuts over the cake mix if using. Drizzle the melted butter evenly over the entire surface so the cake mix gets moist in spots. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean. Let the dump cake cool for 10–15 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the warm, spiced goodness—perfect for sharing or sneaking straight from the pan! Maple Pecan Pumpkin Dump Cake Maple Pecan Pumpkin Dump Cake — cozy fall flavors in one easy pan. Ingredients: 1 (15 oz) can pumpkin puree 1 (14 oz) can sweetened condensed milk 2 large eggs 1/2 cup pure maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1 box yellow cake mix (about 15.25 oz) 1 cup chopped pecans 1/2 cup (1 stick) unsalted butter, melted Optional: whipped cream or vanilla ice cream for serving How to Make: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, maple syrup, vanilla, spices, and salt until smooth. Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the pumpkin layer — don’t stir. Scatter the chopped pecans evenly across the top. Drizzle the melted butter evenly over the cake mix so it soaks through in places. Bake for 45–55 minutes, until the top is golden and a knife inserted in the center comes out mostly clean. Let the dump cake cool for 10–15 minutes before serving. Serve warm with whipped cream or vanilla ice cream if you like. Enjoy a slice of maple-sweet, pecan-crisp pumpkin goodness! Browned Butter Pumpkin Dump Cake With Streusel Browned Butter Pumpkin Dump Cake With Streusel — rich, cozy fall flavor with a nutty, caramelized twist. Ingredients: 1 (15 oz) can pumpkin puree 1 cup sweetened condensed milk 2 large eggs 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/2 tsp salt 1 box yellow cake mix (about 15.25 oz) 1/2 cup unsalted butter (1 stick), browned and cooled slightly 1 cup chopped pecans (optional for streusel and topping) 1/2 cup packed brown sugar (for streusel) 1/3 cup old-fashioned oats (for streusel) 1/4 cup all-purpose flour (for streusel) Optional: a pinch of coarse salt for finishing, whipped cream or vanilla ice cream for serving How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Brown the butter: melt butter in a light-colored skillet over medium heat, swirling often until it turns golden brown and smells nutty; remove from heat and let cool slightly. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Spread the pumpkin mixture evenly in the prepared baking dish. Evenly sprinkle the dry yellow cake mix over the pumpkin layer — don’t stir. In a small bowl, combine browned butter with brown sugar, oats, flour, and chopped pecans; mix until crumbly to make the streusel. Scatter the streusel evenly over the top of the cake mix, pressing lightly so it adheres. Bake for 45–55 minutes, until the top is golden, streusel is set, and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine). Let the dump cake cool for at least 15 minutes to set before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of extra chopped pecans or a pinch of coarse salt if desired. Slice and enjoy — this browned-butter pumpkin dump cake is the coziest shortcut to pumpkin perfection! Salted Caramel Pumpkin Dump Cake Bars Salted Caramel Pumpkin Dump Cake Bars — sweet, spiced, and satisfyingly gooey in every bite. Ingredients: 1 (15 oz) can pumpkin puree 1 cup brown sugar, packed 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + pinch cloves) 1/2 teaspoon salt 1 (8 oz) package cream cheese, softened 1/2 cup salted caramel sauce, plus extra for drizzling 1 box yellow cake mix (about 15.25 oz) 1/2 cup unsalted butter, melted 1/2 cup chopped pecans (optional) Flaky sea salt for sprinkling How to Make: Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment or grease it well. In a bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, and 1/2 teaspoon salt until smooth. Spread the pumpkin mixture evenly into the prepared pan. Dollop softened cream cheese over the pumpkin and gently swirl a few times with a knife to create ribbons. Drizzle 1/2 cup salted caramel sauce over the top in an even layer. Sprinkle the dry yellow cake mix evenly over the caramel and pumpkin, covering as best you can. Pour the melted butter evenly across the cake mix so it soaks in and creates a crisp, golden topping. Scatter chopped pecans over the top if using. Bake for 35–40 minutes, or until the top is golden and a toothpick in the center comes out mostly clean (a few moist crumbs are okay). Remove from oven and let cool at least 20 minutes; drizzle extra salted caramel and sprinkle flaky sea salt before cutting into bars. Cut into bars and serve warm or at room temperature. Enjoy these gooey, salty-sweet pumpkin bars — perfect with coffee or a scoop of vanilla ice cream! Gluten-Free Pumpkin Dump Cake Warm, cozy pumpkin goodness—without the gluten fuss. Ingredients: 1 (15 oz) can pumpkin puree 1 (14 oz) can sweetened condensed milk (or 3/4 cup evaporated milk + 1/3 cup sugar for lighter sweetness) 2 large eggs 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp salt 1 cup gluten-free yellow cake mix (store-bought) 1/2 cup unsalted butter, melted 1/2 cup chopped pecans or walnuts (optional) Whipped cream or vanilla ice cream for serving (optional) How to Make: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish. In a bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. Pour the pumpkin mixture into the prepared baking dish and spread it evenly. Sprinkle the gluten-free cake mix evenly over the pumpkin layer, covering as much surface as you can. Drizzle the melted butter evenly over the dry cake mix so it gets moistened and starting to crumble. Scatter the chopped nuts over the top if using. Bake for 35–45 minutes, or until the top is golden and a toothpick into the center comes out mostly clean. Let cool for 10–15 minutes before serving to let flavors settle. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if you like. Enjoy a cozy, gluten-free slice of fall in every spoonful! Vegan Pumpkin Dump Cake With Coconut Topping A cozy, dairy-free pumpkin dump cake with a crunchy coconut topping — easy, comforting, and perfect for fall. Ingredients: 1 (15 oz) can pumpkin puree 1 (14 oz) can sweetened condensed coconut milk (or 1 1/2 cups canned coconut milk sweetened to taste) 1/2 cup maple syrup or brown sugar 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves (optional) Pinch of salt 1 box vegan yellow cake mix (about 15.25 oz) 1 cup shredded sweetened coconut 1/2 cup chopped pecans or walnuts (optional) 1/2 cup coconut oil, melted (or vegan butter substitute), divided How to Make: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, whisk together pumpkin puree, sweetened condensed coconut milk, maple syrup, vanilla, spices, and salt until smooth. Pour the pumpkin mixture into the prepared baking dish and spread it evenly. Evenly sprinkle the dry vegan cake mix over the pumpkin layer — don’t stir. In a small bowl, combine shredded coconut and chopped nuts, then sprinkle that mixture over the cake mix. Drizzle the melted coconut oil evenly over the top so the dry mix gets moistened. Bake for 40–50 minutes, or until the top is golden and a toothpick in the center comes out mostly clean (a little moist pumpkin is fine). Let cool for about 15 minutes so the layers set, then serve warm or at room temperature. Serve with dairy-free whipped cream or vanilla ice cream for extra indulgence — enjoy a slice of cozy fall in every bite! Spiced Chai Pumpkin Dump Cake Spiced Chai Pumpkin Dump Cake — cozy, spiced, and impossibly easy. Ingredients: 15 oz (425 g) canned pumpkin puree 1 cup brown sugar, packed 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup evaporated milk (or regular milk) 1 box (about 15.25 oz / 432 g) yellow cake mix 1/2 cup dark brown sugar, packed (for topping) 1 teaspoon ground cinnamon (for topping) 1/2 cup cold unsalted butter (1 stick), cut into small pieces Optional: 1/2 cup chopped pecans or walnuts How to Make: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vanilla, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and evaporated milk until smooth. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer. Sprinkle the dry yellow cake mix evenly over the pumpkin layer — don’t stir. Mix the topping: combine the dark brown sugar and 1 teaspoon cinnamon, then sprinkle that mixture evenly over the cake mix. Scatter the chopped pecans or walnuts over the top if using. Dot the surface with the pieces of cold butter, placing them evenly so the whole cake will get buttery pockets as it bakes. Bake for 45–55 minutes, until the top is golden and bubbly and a toothpick into the cake-mix layer comes out mostly clean. Let the cake cool for 10–15 minutes before serving to let the layers settle. Serve warm with a scoop of vanilla ice cream or a drizzle of cream for extra indulgence. Enjoy the chai-spiced pumpkin goodness — warm, cozy, and ready to impress with almost no effort! Bourbon-Pecan Pumpkin Dump Cake Bourbon-Pecan Pumpkin Dump Cake — warm, cozy autumn cake with a boozy nutty crunch. Ingredients: 1 (15 oz) can pumpkin puree 1 (12 oz) can evaporated milk 3/4 cup granulated sugar 1/2 cup brown sugar, packed 2 large eggs 1 tsp vanilla extract 2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp salt 1 box (about 15 oz) yellow or spice cake mix 1 cup chopped pecans 1/4 cup (4 tbsp) unsalted butter, melted 2 tbsp bourbon (adjust to taste) How to Make: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, whisk pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla, spices, and salt until smooth. Stir in the bourbon until evenly combined. Pour the pumpkin mixture into the prepared baking dish and spread it level. Sprinkle the dry cake mix evenly over the pumpkin layer — don’t mix. Scatter the chopped pecans over the cake mix. Drizzle the melted butter evenly across the top so it soaks into the cake mix and pecans. Bake 45–55 minutes, until the top is golden and a knife inserted into the center comes out mostly clean (a little moist pumpkin is fine). Let cool at least 15 minutes before serving so the layers set. Serve warm with a scoop of vanilla ice cream or whipped cream — and enjoy that boozy, buttery pecan crunch! Mini Pumpkin Dump Cake Cups Mini Pumpkin Dump Cake Cups — perfectly spiced fall bites in a flash! Ingredients: 1 (15 oz) can pumpkin puree 1/4 cup brown sugar (packed) 1/4 cup granulated sugar 1 large egg 1/2 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp ground cloves Pinch of salt 1 (8.5–9 oz) package yellow cake mix 1/2 cup (1 stick) unsalted butter, melted 1/2 cup chopped pecans or walnuts (optional) Whipped cream or vanilla ice cream, for serving (optional) How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line with paper liners. In a bowl, mix the pumpkin puree, brown sugar, granulated sugar, egg, vanilla, spices, and salt until smooth. Spoon about 2–3 tablespoons of the pumpkin mixture into each muffin cup, filling cups about two-thirds full. Sprinkle a tablespoon or so of dry cake mix evenly over each pumpkin-filled cup. Drizzle about a teaspoon of melted butter over the cake mix in each cup so it stays moist and crisp-topped. If using, sprinkle chopped nuts on top of each cup for crunch. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean. Let the mini dump cake cups cool in the pan for 5–10 minutes, then transfer to a wire rack to cool slightly. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy these cozy, mini pumpkin dump cake cups — fall in every bite! Pumpkin Cheesecake Swirl Dump Cake Creamy pumpkin cheesecake swirls baked into an easy dump cake — autumn in one spoonful. Ingredients: 1 (15 oz) can pumpkin puree 1 (8 oz) package cream cheese, softened 1/2 cup granulated sugar 1 large egg 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg Pinch of salt 1 (15.25 oz) box yellow cake mix 1/2 cup (1 stick) unsalted butter, melted 1/2 cup chopped pecans or walnuts (optional) Whipped cream, for serving (optional) How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a bowl, beat the cream cheese until smooth, then add sugar, egg, and vanilla and mix until combined. Stir the pumpkin, cinnamon, ginger, nutmeg, and salt into the cream cheese mixture until smooth. Spread half of the pumpkin-cheesecake mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Dollop the remaining pumpkin-cheesecake mixture over the cake mix, then use a knife or spatula to gently swirl it into the top. Drizzle the melted butter evenly over the entire surface so the cake mix is moistened; sprinkle nuts on top if using. Bake for 35–45 minutes, or until the edges are bubbly and a toothpick in the center comes out mostly clean with a few moist crumbs. Let the dump cake cool for at least 15–20 minutes before slicing to help it set. Serve warm or at room temperature with a dollop of whipped cream if desired. Enjoy the gooey pumpkin cheesecake swirls — perfect for cozy nights and holiday desserts!