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.

Pumpkin Dump Cake – Stunning Fall Dessert in 5 Simple Steps

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy and easy fall dessert made with pumpkin puree, cake mix, warm spices, and buttery topping—ready in one pan.

Author: recipesloop.com
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.

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

Find it online: https://www.recipesloop.com/pumpkin-dump-cake/