Meet the cozy, crowd-pleasing treat you’ll crave all autumn long: Pumpkin Dump Cake. Imagine the rich, spiced flavor of pumpkin pie, but with the irresistible buttery crunch of a cobbler—simple ingredients and almost zero fuss. This magic-in-a-pan dessert is my go-to for potlucks, family dinners, and lazy weekends when I want something sweet but stress-free. Trust me, once you try Pumpkin Dump Cake, you’ll be hooked on its creamy pumpkin base, golden cake topping, and the hint of warm spices in every bite.
Ingredients You’ll Need
Every bite of Pumpkin Dump Cake is built on the backbone of these easy-to-find, but totally essential ingredients. Each one plays its part, from the velvety pumpkin filling to the crisp, golden topping—there’s no skimping on flavor here!
- Pumpkin Purée: The heart of the cake—use pure canned pumpkin for that classic, earthy sweetness and vibrant color.
- Evaporated Milk: Adds creamy richness and helps the filling set up just like a classic custard.
- Eggs: Essential for binding the pumpkin mixture and creating a silky, sliceable base.
- Granulated Sugar: Sweetens the filling and balances the pumpkin’s natural earthiness.
- Ground Cinnamon: The spice that gives Pumpkin Dump Cake its signature autumn aroma and warmth.
- Ground Nutmeg: Just a hint rounds out the spice blend and deepens the flavor.
- Ground Ginger: For a little zing that brightens up the pumpkin.
- Salt: Don’t skip it! A touch of salt brings out all the other flavors.
- Yellow Cake Mix: The secret to that buttery, golden topping—just sprinkle it right on.
- Unsalted Butter (melted): Melted butter seeps into the cake mix, creating pockets of crisp deliciousness.
- Chopped Pecans or Walnuts (optional): For a toasty crunch on top—totally worth it if you love a nutty finish.
How to Make Pumpkin Dump Cake
Step 1: Prep the Baking Dish
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures your Pumpkin Dump Cake slides out easily and bakes up evenly, so don’t skip this quick but crucial step!
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until everything is perfectly smooth and blended. It should look like a thick, pourable custard—smells incredible already!
Step 3: Pour and Layer
Pour the pumpkin mixture into your prepared baking dish, smoothing it out to the corners. Next, evenly sprinkle the dry yellow cake mix right over the pumpkin filling. Don’t stir it in—that’s the magic of Pumpkin Dump Cake. The cake mix will transform into a deliciously crisp topping as it bakes.
Step 4: Add Butter and Nuts
Drizzle the melted butter slowly and evenly all over the surface, making sure as much of the cake mix is moistened as possible. If you’re using nuts, now’s the time to sprinkle them on top for extra crunch. This layer is what gives the cake its iconic golden, buttery finish.
Step 5: Bake to Perfection
Slide the dish into your preheated oven and bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted near the center comes out clean. The edges should be bubbly, and the aroma will have everyone peeking into the kitchen. Let your Pumpkin Dump Cake cool for at least 30 minutes before serving so the layers can set.
How to Serve Pumpkin Dump Cake
Garnishes
Dress up your Pumpkin Dump Cake with a generous dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of extra cinnamon, a drizzle of caramel, or a few candied pecans will make each serving feel like a celebration.
Side Dishes
This dessert shines with simple sides: try pairing it with hot coffee, chai tea, or even a cold glass of milk. For a more decadent treat, add a side of fresh berries to bring a hint of brightness alongside the warm spices.
Creative Ways to Present
For parties or potlucks, cut your Pumpkin Dump Cake into squares and serve in cupcake liners for easy grab-and-go treats. You can also layer cubes of the cake with whipped cream and caramel in parfait glasses for a show-stopping dessert trifle.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Dump Cake keeps beautifully in the fridge. Just cover the dish tightly with plastic wrap or transfer slices to an airtight container—it’ll stay moist and tasty for up to 4 days.
Freezing
To freeze, let the cake cool completely, then wrap individual slices or the entire pan well in plastic and foil. Pumpkin Dump Cake can be frozen for up to 2 months. When you’re craving a taste of fall, just thaw overnight in the fridge.
Reheating
For the best texture, reheat Pumpkin Dump Cake gently in the oven at 325°F until warmed through, about 10–15 minutes. If you’re in a hurry, a quick zap in the microwave works too—just keep an eye out so the topping stays crisp.
FAQs
Can I use spice cake mix instead of yellow cake mix?
Absolutely! Spice cake mix brings even more autumn flavor to Pumpkin Dump Cake. It’s a fantastic way to amp up the cozy spices—just swap in the same amount for a fun twist.
Is it possible to make Pumpkin Dump Cake dairy-free?
Yes, you can! Simply use plant-based butter and a dairy-free evaporated milk alternative. The taste and texture will still be rich and delicious—nobody will know the difference.
Can I prepare Pumpkin Dump Cake ahead of time?
Definitely. You can bake it a day in advance and store it in the refrigerator. In fact, some say the flavors get even better after a night in the fridge, making this dessert even more convenient for entertaining.
What’s the best way to cut neat slices?
Let the Pumpkin Dump Cake cool for at least 30 minutes before slicing. Chilling it in the fridge for a bit helps, too—this gives the custardy layer time to set so your squares come out picture-perfect.
Should I serve Pumpkin Dump Cake warm or cold?
It’s delicious both ways! Warm Pumpkin Dump Cake is gooey and comforting, especially with melting ice cream on top. Cold, it’s firmer and makes for a refreshing treat—try it both ways and see which you love best.
Final Thoughts
If you’re on the hunt for an easy, comforting dessert that always gets rave reviews, Pumpkin Dump Cake is your answer. It’s as effortless as it is irresistible, and with just a handful of pantry staples, you can create a dessert that tastes like a big autumn hug. Give it a try and watch it become a new fall favorite in your home!
Print
Pumpkin Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Dump Cake is a delightfully easy and comforting fall dessert featuring a creamy pumpkin filling topped with a buttery yellow cake mix crust. Perfect for Thanksgiving or any autumn gathering, this no-fuss recipe combines warm spices like cinnamon, nutmeg, and ginger with the convenience of canned pumpkin and cake mix to create a moist, flavorful treat that can be served warm or chilled, topped with whipped cream or ice cream.
Ingredients
Pumpkin Filling
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Cake Topping
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the pumpkin filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and evenly combined.
- Pour filling and add cake mix: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly. Then, sprinkle the dry yellow cake mix evenly over the pumpkin layer, making sure it covers the surface completely.
- Add melted butter and nuts: Drizzle the melted unsalted butter evenly over the cake mix layer to moisten it. If desired, sprinkle chopped pecans or walnuts on top for added texture and flavor.
- Bake the cake: Place the dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the pumpkin dump cake to cool for at least 30 minutes before serving. Enjoy it warm or chilled, optionally topped with whipped cream or ice cream.
Notes
- This recipe can be prepared a day ahead and stored covered in the refrigerator for convenience.
- For an extra seasonal twist, try using a spice cake mix instead of yellow cake mix.
- To make the recipe dairy-free, substitute the unsalted butter with plant-based butter.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
