Pumpkin dump cake was one of the first desserts I ever baked in college. With a tight budget and zero baking skills back then, I needed something simple but delicious. One cold October afternoon, I found a recipe scribbled on a shared kitchen whiteboard: “Pumpkin Dump Cake – 5 mins prep.” It sounded strange but inviting. I gave it a shot, and that warm, spiced aroma filling the air had me hooked.
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Since then, pumpkin dump cake has become a tradition in my kitchen. Every fall, it shows up for casual dinners, Halloween potlucks, and yes—even Thanksgiving when I don’t want to fuss with pie crust. It’s the kind of dessert that wins hearts without demanding too much effort. The way the spice cake mix turns into a golden topping over the creamy pumpkin filling still amazes me. It feels rustic and cozy, like a warm blanket in dessert form.
What makes pumpkin dump cake truly special is how customizable it is. I’ve shared it with friends who now add chocolate chips or swirl in cream cheese. If you’re a fan of rich and gooey bakes, you might love this pumpkin gooey butter cake too—it’s a close cousin. And if you like mixing textures like I do, toss in some pecans and try these pumpkin chocolate chip cookies on the side.
Fall baking is all about comfort and ease, and pumpkin dump cake nails both. You don’t need to be a pro baker. You just need a can of pumpkin, some pantry staples, and a love for dessert that tastes like autumn on a plate. Trust me, once you make it, this cake might just become your seasonal favorite too.
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Pumpkin Dump Cake – Stunning Fall Dessert in 5 Simple Steps
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cozy and easy fall dessert made with pumpkin puree, cake mix, warm spices, and buttery topping—ready in one pan.
Ingredients
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 large eggs
½ cup packed brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (15.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a bowl, whisk pumpkin puree, evaporated milk, eggs, sugars, and spices.
3. Pour the pumpkin mixture into the baking dish.
4. Sprinkle dry cake mix evenly over the filling.
5. Add chopped pecans on top.
6. Drizzle melted butter across the entire surface.
7. Bake for 50 to 60 minutes until edges are golden brown.
8. Cool slightly, then serve warm or chilled.
Notes
Let the cake rest before slicing for neater servings.
Top with whipped cream or vanilla ice cream for extra indulgence.
Can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin dump cake, fall desserts, dump cake recipes, thanksgiving dessert
Ingredients & Steps for the Perfect Pumpkin Dump Cake
When making pumpkin dump cake, the best part is how simple it really is. You don’t need a mixer, fancy pans, or special tools. This is truly a one-pan wonder. Before you do anything, set your oven to 350°F and grease a 9×13-inch baking pan.
Here’s what you’ll need to make a classic pumpkin dump cake:
- One 29-ounce can of pumpkin puree
- One 12-ounce can of evaporated milk
- Three large eggs
- Half a cup of packed brown sugar
- Half a cup of white sugar
- One teaspoon ground cinnamon
- Half a teaspoon ground ginger
- One-quarter teaspoon ground cloves
- Half a teaspoon of salt
- One box (15.25 ounces) of spice cake mix
- Half a cup of coarsely chopped pecans
- Half a cup of melted butter
To make the pumpkin dump cake, grab a large bowl and whisk together the pumpkin puree, evaporated milk, eggs, both sugars, and all the spices. Once smooth, pour this mixture into your prepared baking pan. Now sprinkle the dry cake mix evenly over the top. Follow that with the pecans, and finally drizzle the melted butter across everything. No need to stir—just bake it as is.
Place the pan in the oven and bake for 50 to 60 minutes. The top should look golden brown and slightly crisp around the edges. That buttery cake layer sits perfectly over the creamy pumpkin base. It’s the ultimate balance of textures and fall flavors.
If you love easy fall recipes like this pumpkin dump cake, check out cheese stuffed pumpkin or these moist pumpkin chocolate chip muffins for even more seasonal goodness.
Variations, Tips & Common Mistakes
One of the great things about pumpkin dump cake is how flexible the recipe can be. Once you get the basic method down, it’s easy to mix things up. Whether you want to make it sweeter, crunchier, or even gluten-free, there’s a twist out there for everyone.
Let’s start with a few popular variations. You can swap the spice cake mix for yellow cake mix if you prefer a milder flavor. Chocolate lovers sometimes sprinkle chocolate chips on top before baking—it gives the cake a deeper, richer finish. Some bakers swirl in softened cream cheese before adding the dry mix, which adds a tangy contrast to the sweet pumpkin base. Craving something totally different? Try mixing crushed graham crackers or crushed gingersnaps with the cake mix topping.
Another delicious version you might enjoy is the Oreo dump cake. It follows the same easy prep style as a pumpkin dump cake but adds that iconic chocolate crunch. Or if you want something magical and layered, take a peek at this pumpkin magic cake that separates into custard and cake layers all on its own in the oven.
Now let’s talk about what to avoid. The biggest mistake with any dump cake—including pumpkin dump cake—is uneven butter distribution. If the butter isn’t spread well over the dry mix, you’ll end up with dry patches that stay powdery. Pour it as evenly as possible, or melt the butter and drizzle it slowly across the top.
Also, don’t overbake. Once the center is set and the edges are slightly browned, it’s ready. Overbaking dries out the creamy pumpkin layer underneath. Lastly, store your pumpkin dump cake properly—cover and refrigerate it to keep the texture just right.
Serving, Storage & Holiday Appeal
Serving pumpkin dump cake is the best part—it looks humble but always gets rave reviews. You can enjoy it warm out of the oven with a scoop of vanilla ice cream melting into the buttery topping. Or let it cool and serve chilled with a dollop of whipped cream. Either way, it delivers the comforting, spiced flavor that makes fall desserts so satisfying.
Some people like to dust a little powdered sugar over the top before serving. Others drizzle caramel sauce or add a spoonful of maple whipped cream. However you serve it, this pumpkin dump cake never needs a complicated garnish—it holds its own with rich flavor and a perfect texture balance between creamy and crumbly.
When it comes to storing leftovers, you’ll want to let the pumpkin dump cake cool completely first. Then, cover the pan tightly with foil or transfer slices to an airtight container. It keeps well in the fridge for up to four days. The flavors often deepen overnight, making it just as tasty on day two. You can reheat slices in the microwave for about 20–30 seconds to bring back that fresh-from-the-oven feel.
Planning to serve this for a big gathering like Thanksgiving or a fall potluck? You can double the recipe and bake it in two pans. It’s also a great make-ahead dessert—just assemble everything in the pan, cover, and refrigerate. Bake it the day you serve it.
This recipe easily joins the ranks of other cozy autumn dishes like pumpkin spice cinnamon rolls or even savory snacks like air fryer pumpkin fries for a full-on fall feast.
Pumpkin dump cake really is the ultimate no-stress dessert for holidays and weeknights alike.
Conclusion
Pumpkin dump cake is proof that simple can still be special. With its gooey center, buttery topping, and irresistible spice, it brings all the joy of fall baking without the fuss. Whether you’re hosting a holiday dinner or just want something warm and sweet on a chilly night, this recipe hits the spot.
Make it once, and like many of my readers, you’ll probably find yourself baking it again—and again. If you’re craving even more pumpkin recipes, explore options like pumpkin gooey butter cake or pumpkin chocolate chip muffins for your next bake.
Ready to bake your own? You’ve got everything you need—go grab that can of pumpkin and get started.
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Frequently Asked Questions
What is the biggest mistake to avoid when making a dump cake?
The most common mistake with pumpkin dump cake—or any dump cake—is not spreading the butter evenly over the dry cake mix. If some areas remain dry, they won’t bake into that golden, crispy topping. Always drizzle the melted butter slowly and try to cover as much surface as possible. Another issue? Overbaking. Pull the cake when the edges are browned, but the center is still soft.
What is a pumpkin dump cake?
A pumpkin dump cake is a simple dessert made by layering a pumpkin custard base with dry cake mix and melted butter. It’s called a “dump” cake because there’s no complicated mixing or frosting—you just layer, bake, and serve. The bottom turns into a rich, pumpkin pie–like filling while the top forms a buttery cake crust.
What is the difference between a dump cake and a regular cake?
Unlike regular cakes, which require mixing wet and dry ingredients into a batter, a dump cake involves layering ingredients directly into a baking dish. With pumpkin dump cake, for example, you pour a spiced pumpkin filling into the pan, sprinkle dry cake mix on top, and finish with melted butter. It bakes into something between a cobbler and a cake—no electric mixer needed.
What do I need for a dump cake?
You need only a few pantry staples to make a basic pumpkin dump cake: canned pumpkin puree, evaporated milk, eggs, sugar, spices, a box of cake mix (usually spice or yellow), melted butter, and optional toppings like nuts. That’s it! You don’t even have to mix everything together—just dump and bake.