Warm pumpkin spice, buttery cake topping, and that unmistakable fall aroma—this Pumpkin Dump Cake is the kind of dessert that makes your home feel instantly cozier. It’s the ultimate cross between a pie and a cake, yet far easier to make than either one. With just a few pantry staples like pumpkin purée, cake mix, and butter, you can whip up a crowd-pleasing dessert that’s as comforting as it is delicious.
Whether you’re gathering for a weeknight family dinner, hosting a festive potluck, or prepping your Thanksgiving dessert table, this cake deserves a spot. Let’s walk through what makes it special, how to make it, and all the tasty ways to serve it.
Pumpkin Dump Cake
Ingredients
- 29 oz pumpkin purée not pumpkin pie filling
- 3 large eggs
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 12 oz evaporated milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice blend of nutmeg, cloves, ginger, allspice
- 18.25 oz spice cake mix can substitute yellow cake mix
- ½ cup unsalted butter, melted
- whipped cream or vanilla ice cream optional for serving
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together pumpkin purée, eggs, brown sugar, granulated sugar, evaporated milk, cinnamon, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- In a medium bowl, add cake mix. Pour melted butter over it and lightly stir with a fork until crumbly (do not fully combine).
- Sprinkle the buttery cake crumbs evenly over the pumpkin base.
- Bake for 60 minutes, until golden brown and set in the center.
- Allow to cool to room temperature, then chill at least 4 hours or overnight for best results.
- Slice and serve cold, or rewarm portions before topping with whipped cream or ice cream.
Notes
Nutrition
Why Pumpkin Dump Cake Works Every Time
Cozy Pumpkin Flavor Without the Fuss
Some fall desserts take hours of prep, but this one falls into the category of Easy Pumpkin Desserts. With just one bowl, one pan, and a handful of ingredients, you get all the spiced flavor of pumpkin pie without the rolling, chilling, or fancy techniques. It’s essentially autumn’s answer to the lazy baker’s dream.
The Dump Cake Magic
Dump cakes are classic for a reason—they’re part of that family of Dump Cake Recipes where minimal effort turns into maximum comfort. You simply “dump” ingredients into the baking dish, layer them up, and the oven does the work. This version pairs velvety pumpkin custard with a golden, buttery cake topping that bakes into the perfect texture contrast.
A Seasonal Crowd-Pleaser
Think of it as one of those go-to Fall Baking Ideas you’ll pull out again and again. It’s festive enough for a holiday spread, yet casual enough for a Sunday supper. Add a scoop of ice cream or a swirl of whipped cream, and suddenly you’ve got a dessert that rivals pie.
Ingredients Breakdown & Substitutions
Pumpkin Dump Cake leans into 2–3 Ingredient Dessert Hacks but adds just enough to make the flavor rich and irresistible.
- Pumpkin Purée (29 oz can): Go for pure pumpkin, not pumpkin pie filling. You want to control the sweetness and spices.
- Eggs (3 large): They give structure and richness to the custard base.
- Brown Sugar (½ cup): Adds molasses-like depth.
- White Sugar (½ cup): Keeps the sweetness balanced.
- Evaporated Milk (12 oz): Provides creaminess without heaviness.
- Spices: 1 tsp cinnamon + 1 tsp pumpkin pie spice (a mix of nutmeg, cloves, ginger, and allspice). These give it that signature Spiced Pumpkin Cake warmth.
- Spice Cake Mix (18.25 oz): The shortcut star of dump cakes. You could swap with yellow cake mix, but the spice mix intensifies the fall vibes.
- Butter (½ cup, melted): Ensures the topping turns golden and crisp.
- Optional Topping: Whipped cream or vanilla ice cream—perfect Warm Dessert + Ice Cream Pairings.
💡 Substitutions:
- Use oat milk evaporated milk if you want a dairy-free version.
- Swap coconut sugar for white sugar for a slightly nuttier taste.
- Gluten-free cake mix works beautifully here too.
Step-by-Step Instructions
1. Prep the Base
Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish.
In a large bowl, whisk pumpkin purée, eggs, both sugars, evaporated milk, cinnamon, and pumpkin pie spice until smooth. Pour into prepared dish.
2. Make the Topping
In a medium bowl, add cake mix. Pour melted butter over it and lightly stir with a fork until crumbly (not fully combined). This creates those buttery nuggets that bake into a crisp topping.
3. Layer It On
Sprinkle the buttery cake crumbs evenly over the pumpkin base.
4. Bake
Bake for 60 minutes, until golden brown and set in the center.
5. Chill & Serve
Let cool to room temp, then chill at least 4 hours (or overnight). Slice and serve cold, or rewarm individual portions before topping with whipped cream or ice cream.
Variations, Storage & Serving Ideas
- Thanksgiving Twist: Add a pecan praline layer for one of those Thanksgiving Dessert Alternatives that guests will rave about.
- Family-Friendly Fun: Let kids sprinkle mini chocolate chips or crushed graham crackers over the topping for a Family-Friendly Baking project.
- Make-Ahead: This is one of those Make-Ahead Pumpkin Recipes that’s even better chilled overnight.
- Budget-Friendly Desserts: Using cake mix and canned pumpkin makes this a low-cost treat perfect for serving a crowd.
- Serving Pairings: Top with vanilla bean ice cream, caramel drizzle, or cinnamon whipped cream for cozy indulgence.
Storage: Refrigerate up to 5 days. Freeze slices wrapped tightly for up to 2 months.
FAQs About Pumpkin Dump Cake
1. Can I make Pumpkin Dump Cake ahead of time?
Yes! In fact, chilling it overnight helps the flavors meld and makes slicing easier. Just store it covered in the fridge and serve cold or gently reheated.
2. Do I need to use spice cake mix, or can I use another flavor?
Spice cake adds seasonal flavor, but yellow or white cake mix works too. Just add extra cinnamon and nutmeg for the spiced touch.
3. What’s the best way to serve Pumpkin Dump Cake?
It shines when paired with whipped cream or vanilla ice cream. A drizzle of caramel sauce turns it into a restaurant-worthy dessert.
4. Is Pumpkin Dump Cake gluten-free or dairy-free friendly?
Yes! Use gluten-free cake mix and dairy-free evaporated milk alternatives. The recipe is flexible and still comes out delicious.
Related Recipes You’ll Love
- Crockpot Apple Caramel Dump Cake
- Pumpkin Bars with Cake Mix
- Pumpkin Pie Cheesecake Balls
- Pecan Pie Balls
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