Pumpkin Dump Cake Recipe

I adore dump cakes because they feel almost too easy—but deliver a dessert that tastes homemade and comforting. This pumpkin dump cake combines the cozy spices of pumpkin pie with a buttery cake topping.

Why You’ll Love This Recipe

I love how effortless this recipe is: there’s no crust to roll, no separate layer mixing, and all the elements come together in one pan. The pumpkin filling is creamy and warmly spiced, while the cake mix topping becomes golden and crisp. It’s perfect for holiday dinners or anytime I want fall flavors without too much fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pumpkin Puree (15 oz)
Evaporated Milk (12 oz)
Large Eggs (3)
Granulated Sugar (1 cup)
Vanilla Extract (1 tsp)
Ground Cinnamon (1 tsp)
Ground Nutmeg (½ tsp)
Ground Ginger (½ tsp)
Yellow Cake Mix (15.25 oz)
Unsalted Butter (1 cup)
Chopped Pecans or Walnuts (1 cup, optional)

Directions

1. Preheat my oven to 350 °F (175 °C). Grease or spray a 9×13-inch baking dish.
2. In a large bowl, I whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and ginger until smooth and well combined.
3. Pour that pumpkin mixture evenly into the prepared baking dish.
4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Try to cover the surface as uniformly as possible.
5. Cut the unsalted butter into small pats or thin slices, then distribute them evenly over the cake mix layer. The butter will melt and help form the golden topping.
6. If I’m using nuts, I sprinkle the chopped pecans or walnuts over the top.
7. Bake for about 50 to 60 minutes, or until the topping is golden brown and the filling is set (a knife inserted into the center should come out mostly clean, though a little moisture is okay).
8. Remove from the oven and allow to cool for at least 15 minutes before serving (this helps the layers firm up).
9. I serve warm, often with whipped cream or a scoop of vanilla ice cream.

Servings and Timing

Serves: about 12
Prep time: 10 minutes
Bake time: 50–60 minutes
Cooling time before serving: ~15 minutes
Total time: about 1 hour 15 minutes

Variations

• I sometimes use a spice cake mix instead of yellow cake mix for an extra layer of warmth and flavor.
• For a gluten-free version, I use a gluten-free cake mix and check that all other ingredients are gluten-free.
• I may add a bit of maple syrup or brown sugar drizzle over the top before baking for added richness.
• I sometimes fold in a handful of chocolate chips or dried cranberries between the pumpkin and cake mix layers for texture and surprise.
• For nut lovers, I toast the nuts first for extra flavor before sprinkling over the top.

Storage/Reheating

I store leftovers in an airtight container or cover the baking dish tightly. It keeps well in the refrigerator for 3–4 days.

To reheat, I warm individual servings in the microwave (in 20- to 30-second bursts) or place in a 325 °F (160 °C) oven until heated through. If the topping seems dry, I cover loosely with foil or add a bit of moisture (a splash of milk) while reheating.

FAQs

Why is it called a “dump cake”?

Because you essentially “dump” layers of ingredients (filling, cake mix, butter) into one pan, without elaborate steps.

Will the cake mix on top mix with the pumpkin layer?

Not really—during baking, the butter melts and interacts with the cake mix, creating a crisp, cake-like topping while the filling bakes beneath.

Can I reduce sugar to make it less sweet?

Yes — I sometimes reduce the granulated sugar a bit, especially if my cream or ice cream accompaniment is sweet. But I avoid cutting too much, or the texture may change.

What if I don’t have evaporated milk?

I substitute with regular milk (whole milk preferred), though the filling may be a bit less creamy. I could also use part cream or half-and-half.

Can I make this ahead?

I’ve prepared the dump cake the night before, stored it covered in the fridge, and then warmed it before serving. The texture holds up well.

Can I freeze it?

Yes — I freeze cooled portions in airtight freezer containers. To thaw, I move to the fridge overnight, then warm before serving.

Will the nuts get soggy?

The nuts on top may soften over time, but when freshly baked they stay crisp. Toasting them first helps preserve their texture.

Can I add more spices?

Definitely. I sometimes add ground cloves, allspice, or a dash of pumpkin pie spice for more complexity.

What’s the best topping?

I like whipped cream, vanilla ice cream, or a drizzle of caramel sauce. A sprinkle of cinnamon sugar helps too.

Conclusion

I always find this Pumpkin Dump Cake to be such a comforting, fuss-free dessert that delivers on fall flavor. With a creamy pumpkin base, warm spices, and a golden buttery topping (plus optional nuts), it’s a crowd-pleaser every time.

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