Kick your regular pumpkin cake recipes up a notch with this amazingly simple pumpkin apple dump cake recipe! Quick and easy, it brings together the two best fall flavors in one amazingly delicious dump cake recipe!
For most of my life, pumpkin recipes and apple recipes – especially pumpkin desserts like my pumpkin roll with cream cheese filling – have always had a special place in my heart. There is just something about them that gives me that warm, cozy feeling of coming home each fall.
But, I don’t like overly complicated recipes. It isn’t that I can’t cook them; I can. It’s simply that no one – including me – wants to spend hours in the kitchen just to bake their favorite dessert recipe.
That’s where this pumpkin apple dump cake recipe comes in.
This pumpkin apple dump cake combines two fall favorites – pumpkin and apple – with a spiced cake or white cake mix, a tasty pumpkin layer, hearty chunks of apples, a tasty pumpkin mixture and pumpkin pie spices.
I am certain that once you try it, it will quickly become one of your most favorite easy dessert recipes!
What Is a Dump Cake?
Dump cake recipes are some of the easiest cake recipes around. They also have some of the best flavors given how simple the recipes actually are. Pumpkin dump cakes like this one are some of my absolute favorites.
A dump cake is pretty much exactly what it sounds like. To start, you dump everything into a large mixing bowl, mix well and combine.
Yes, I just said flavor train. I never claimed I was not 100% lame sometimes.
What is the Difference between a Cobbler and a Dump Cake?
Dump cakes are somewhat reminiscent of cobblers although there are some differences. The differences can be pretty slight but the biggest one is in the crust or cake layers.
Cobblers are topped with a biscuit or dough crust that is typically dropped on top. A dump cake like this pumpkin dump cake recipe has a sweet cake layer on top.
Both have an even layer of fruit on the bottom and are best served warm.
Do You Have to Refrigerate A Dump Cake?
In this case, yes, it is best to refrigerate your dump cake. Because it contains both apples and canned pumpkin, there is a risk of the fruit spoiling if it is left at room temperature for too long.
If you’re going to eat the cake within a few hours, it should be fine to leave it out, but if you will have leftovers or it will take longer, pop it in the fridge to keep it as fresh as possible.
How to Store Pumpkin Apple Dump Cake
Before you put the baked pumpkin apple dump cake in the refrigerator, be sure to wrap it in a double layer of plastic wrap. Not only will this protect it from absorbing any food smells from your fridge, it will also help the cake to retain its moisture.
The only bad cake in the world is dry cake.
Can Pumpkin Apple Dump Cake Be Frozen?
Yes. This pumpkin apple dump cake can be frozen, however, it is best to freeze individual pieces. To do so, make as directed and wrap in a triple layer of plastic wrap. Finish off by adding each piece to a freezer bag and squeezing out as much air as possible.
Consume within 3-months for the best flavor.
How to Serve Pumpkin Apple Dump Cake
The great thing about this dump cake recipe is the number of variations when you serve it!
It is best served warm to start which means either heating it up in a 200°F oven or microwaving it for a few seconds.
I personally love to dress each piece up a bit and serve it with a scoop of vanilla ice cream, drizzled with caramel sauce and topped with a sprinkle of chopped pecans. It’s delicious this way! Try it! You’ll see!
Pumpkin Apple Dump Cake
- 9 x 13 Cake Pan lightly sprayed with cooking spray
- Preheat oven to 350 degrees. While the oven is heating, combine apples, brown sugar, and cinnamon in a large mixing bowl until apples are coated.4 c diced apples, 2 tbsp brown sugar, 2 tsp ground cinnamon
- Add pumpkin and stir to combine.1 15 oz can pumpkin
- Pour mixture into a 9 x 13 baking dish and spread evenly.
- Combine pumpkin pie spice and dry cake mix in a mixing bowl.2 tsp pumpkin pie spice, 1 box yellow cake mix
- Top the apples and pumpkin with the entire box of cake mix, spreading the mix evenly over the fruit.1 box yellow cake mix, 2 tsp pumpkin pie spice
- Slowly pour melted butter over the dry cake mix. Do not stir.1 c butter
- Bake at 350°F for 45 minutes or until syrup is bubbly and topping is crisp and browned.
- Allow to cool slightly. Serve warm.
- Serve warm with vanilla ice cream, whipped cream or caramel drizzle.
- White cake mix can be substituted for yellow cake mix.
- Nutrition information is auto calculated and may not be 100% accurate. Please use your best judgement.