Pumpkin Dump Cake Recipe: Ever feel like baking a pie is just too much work? That’s where dump cakes come in to save the day. No rolling out dough, no kneading, no stress. If you’ve never tried a dump cake before, you’re in for a real treat. A dump cake is the lazy baker’s best friend—just dump the ingredients in a pan, layer them, bake, and boom—you’ve got a heavenly dessert that tastes like fall in every bite.
Now, let’s talk pumpkin. When the leaves start turning and there’s a slight chill in the air, we start craving those cozy, spicy, comforting flavors—and nothing screams autumn like pumpkin spice. Pumpkin dump cake combines the creamy richness of pumpkin pie with the buttery crispiness of a cake topping. It’s got the best of both worlds: the luscious texture of pumpkin filling and the golden crunch of cake crumbs. Whether you’re throwing a Halloween party, bringing a dish to a Friendsgiving, or just want something to pair with your pumpkin spice latte, this dessert has your back.
Plus, it’s incredibly simple. No mixers needed. No elaborate steps. Just you, a few pantry staples, and about an hour. It’s a go-to recipe that never fails to impress guests and is a hit with both kids and adults. Ready to dig in? Let’s get started.
Ingredients You’ll Need
Like any good dump cake, this one doesn’t demand a huge list of complicated items. Most of what you need is probably already hanging out in your pantry or fridge. That’s another reason why this recipe is such a win—it’s budget-friendly and easy to throw together at the last minute.
Main Ingredients List
Here’s what you’ll need:
- 1 can (15 oz) pumpkin puree – NOT pumpkin pie filling
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 box yellow or spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Optional: 1 cup chopped pecans or walnuts
You’ll notice this reads a little like the beginning of a pumpkin pie recipe. That’s because the base layer is a classic spiced pumpkin custard—but instead of topping it with a pie crust, we dump cake mix right on top.
Substitutions and Alternatives
Don’t have every single ingredient on hand? No worries. Here are some quick swaps:
- Pumpkin Puree: You can use butternut squash puree or even sweet potato puree as a stand-in.
- Evaporated Milk: Sub in heavy cream or full-fat coconut milk for a dairy-free version.
- Cake Mix: Spice cake mix amps up the fall flavors, but yellow cake mix works just as well. Even vanilla or white cake mix can be used if you add a bit more spice.
- Butter: Salted butter works if you don’t have unsalted—just reduce the added salt a little if your recipe includes it.
The best part about dump cake recipes is their flexibility. You can tweak them based on dietary needs, preferences, or just what’s in your kitchen.
Kitchen Tools and Equipment
Don’t worry—this isn’t one of those recipes that calls for a stand mixer, food processor, or blowtorch. Everything here can be whipped up with the most basic kitchen tools.
Essential Tools
- Mixing bowl – For the pumpkin filling.
- Whisk or spoon – A whisk helps combine everything smoothly, but a spoon will do in a pinch.
- 9×13-inch baking dish – This is the perfect size to ensure even baking.
- Measuring cups and spoons – Accuracy helps when baking.
- Oven mitts – Because safety first.
Optional Tools for Best Results
- Offset spatula – Great for spreading the pumpkin layer evenly.
- Cooling rack – Helps the cake cool evenly and prevents overbaking from residual heat.
- Can opener – If you’re using canned ingredients, obviously.
- Silicone spatula – Helps scrape every bit of pumpkin goodness out of your bowl.
One pan, one bowl, minimal cleanup. That’s the magic of dump cake.
Step-by-Step Instructions to Make Pumpkin Dump Cake
Here comes the fun part—making the actual cake! This is where the “dump” part comes in. You don’t need to get fancy. Just layer things up and bake until golden.
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch baking dish with a little butter or non-stick spray. This ensures your cake doesn’t stick and makes cleanup a breeze.
Step 2: Mix the Pumpkin Filling
In a large bowl, mix together:
- Pumpkin puree
- Evaporated milk
- Eggs
- Sugar
- All your spices (cinnamon, nutmeg, cloves, ginger)
Use a whisk and give it a good stir until the mixture is smooth and creamy. You’re essentially making the bottom layer, which is like a rich pumpkin custard.
Step 3: Layer the Cake Mix
Pour the pumpkin mixture into the prepared baking dish. Next, take your dry cake mix and sprinkle it evenly over the top. Do not mix it in—just sprinkle. You want that dry layer to sit right on top of the wet pumpkin filling.
Step 4: Add Butter and Bake
Melt your butter and drizzle it evenly over the dry cake mix layer. You can also slice cold butter and lay it across the surface, but melted butter gives more consistent coverage. If you’re using nuts, sprinkle them on top now.
Slide the whole thing into your preheated oven and bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Step 5: Cool, Slice, and Serve
Let the cake cool for at least 15–20 minutes before serving. It firms up a bit as it cools, making it easier to slice. Serve it warm, at room temp, or even chilled—it’s delicious any way.
Tips for the Perfect Dump Cake
Pumpkin dump cake might be easy, but there are a few golden rules to follow if you want that ideal balance of moist, fluffy, and crispy. Here’s how to level up your baking game and avoid the common pitfalls.
Getting the Right Texture
Texture is everything with this dessert. You want a creamy, rich base and a crisp, golden topping that holds its shape. To ensure the perfect consistency:
- Don’t skimp on the butter. It’s what helps crisp up the cake mix. If you don’t use enough, you’ll end up with dry patches.
- Distribute the cake mix evenly. Clumps of mix can ruin the top layer. Use your hands or the back of a spoon to gently spread the mix out if needed.
- Let it rest. Once baked, the cake needs some time to set. If you cut into it immediately, it may be too gooey or fall apart. Letting it sit helps firm up the layers.
Preventing a Soggy Bottom
Nobody likes a soggy bottom—unless you’re talking British Bake Off comedy. Here’s how to prevent it:
- Don’t underbake. That pumpkin layer needs time to firm up. Check the center with a toothpick to ensure it’s not too jiggly.
- Use a glass or ceramic baking dish. These distribute heat more evenly than metal pans and help the custard layer cook through.
- Avoid overmixing the pumpkin layer. Just whisk until combined. Overmixing adds too much air and can mess with the texture.
Enhancing Flavor with Add-ins
Want to take your pumpkin dump cake to the next level? Try these tasty extras:
- Chopped nuts – Pecans or walnuts add a crunchy contrast.
- Toffee bits or chocolate chips – A sweet surprise that melts into the layers.
- Coconut flakes – For a tropical twist.
- Maple syrup drizzle – Adds richness and a touch of elegance.
Make it your own and experiment. That’s the beauty of dump cake—it’s super forgiving!
Serving Suggestions and Toppings
You just pulled your masterpiece out of the oven. Now what? The way you serve your pumpkin dump cake can elevate it from good to “holy wow, this is amazing.” Here’s how to present it like a pro and pair it perfectly.
Best Ways to Serve
There’s no wrong way to eat pumpkin dump cake, but here are some classic and creative ideas:
- Warm with a scoop of vanilla ice cream – The contrast of hot cake and cold ice cream is unbeatable.
- Chilled and firm – Some folks love it straight from the fridge. It’s denser and more pie-like this way.
- Layered in a dessert cup – For a fancier touch, cut the cake into cubes and layer it with whipped cream or mousse in individual glasses.
- With coffee or chai tea – The spices in the cake make it the perfect afternoon snack with a warm drink.
Toppings That Make It Irresistible
The cake is already amazing, but why stop there? These toppings can turn it into a gourmet experience:
- Whipped cream – Classic and always a win. Homemade or store-bought, it adds a light, fluffy finish.
- Caramel sauce – Drizzle over the top for sticky sweetness. Bonus if it’s salted caramel!
- Crushed graham crackers – Sprinkle over whipped cream for added crunch.
- A dusting of powdered sugar – Simple, pretty, and elegant.
- Maple glaze – Mix a bit of maple syrup and powdered sugar for a quick icing.
Presentation matters, and with these topping ideas, your dump cake will look as good as it tastes.
How to Store and Reheat Pumpkin Dump Cake
Got leftovers? Lucky you! Pumpkin dump cake stores beautifully, and reheating it the right way keeps it tasting like it just came out of the oven.
Storage Tips
- Refrigerate: After it cools completely, cover the baking dish with plastic wrap or transfer the cake to an airtight container. It’ll stay fresh in the fridge for up to 4–5 days.
- Freezing: You can freeze individual slices wrapped in plastic and foil for up to 3 months. Just make sure to thaw them in the fridge overnight before reheating.
- Avoid storing at room temperature: Because of the custard-like pumpkin layer, it’s safest to keep it chilled.
Reheating Instructions
When you’re ready to enjoy your pumpkin treat again, here’s how to bring it back to life:
- Microwave: Pop a slice into the microwave for 30–45 seconds. Easy and quick, but the topping may soften.
- Oven: For the best texture, reheat in the oven at 325°F for 10–15 minutes. It crisps the top and warms the bottom without overcooking.
- Air fryer: If you’ve got one, it’s amazing for bringing back that crispy topping. Heat at 350°F for 3–5 minutes.
And of course, don’t forget to re-top with your favorite goodies—especially if you’re reheating for guests!
Common Mistakes to Avoid
Pumpkin dump cake is easy, but even the simplest recipes have some traps. Avoid these common mistakes and you’ll be golden every time.
Overbaking or Undermixing
- Overbaking dries out the pumpkin layer and burns the top. Keep an eye on it around the 50-minute mark and test for doneness.
- Undermixing the pumpkin filling can lead to uneven flavor and texture. Whisk it until it’s completely smooth with no egg streaks.
Using the Wrong Pan
Size matters. If you use a smaller or deeper dish than the standard 9×13, your layers might not cook evenly. The center could be undercooked while the edges are done.
If you’re doubling the recipe, go for a larger pan or divide it into two 9x13s. Don’t try to cram everything into one dish—it’ll mess up the bake.
Pouring Butter Instead of Spreading It
Dumping all the butter in one spot leaves dry patches. You want to drizzle it evenly across the surface so every bite gets that buttery magic. Use a spoon or a squeeze bottle for better control.
Using Pumpkin Pie Filling Instead of Puree
This is a biggie. Pumpkin pie filling already has sugar and spices. If you use it, your cake may turn out overly sweet and off in flavor. Always use plain pumpkin puree and add your own spices.
Variations of Pumpkin Dump Cake
The best part about a recipe like this? It’s super customizable. Whether you’ve got dietary restrictions or just want to mix things up, there are plenty of delicious variations to keep things exciting. Pumpkin dump cake is more than just a one-trick pony—it’s a flexible, flavor-packed base ready for your creative spin.
Gluten-Free and Vegan Options
You can absolutely make this crowd-pleasing dessert suitable for those with dietary preferences. Here’s how:
Gluten-Free Pumpkin Dump Cake
- Swap the regular cake mix with a gluten-free boxed cake mix. Most grocery stores now carry a range of gluten-free options.
- Be sure to double-check that your pumpkin puree and spices are gluten-free (most are, but it’s always good to confirm).
Vegan Pumpkin Dump Cake
- Replace the eggs with a vegan substitute like flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Use plant-based butter instead of regular butter.
- Choose a vegan cake mix—many organic or health-conscious brands offer them.
- Swap evaporated milk with full-fat coconut milk or oat milk for a creamy texture.
This version still brings all the cozy flavor, but with none of the animal products.
Other Flavor Twists
Want to spice up the classic? Try these:
- Apple Pumpkin Dump Cake: Mix thinly sliced apples into the pumpkin base for a sweet, tart twist.
- Pumpkin Cheesecake Dump Cake: Swirl a mixture of cream cheese, sugar, and vanilla into the pumpkin layer before topping it with cake mix.
- Chocolate Pumpkin Dump Cake: Use a chocolate cake mix instead of yellow for a rich, decadent dessert.
- Pumpkin Maple Pecan Dump Cake: Add a few tablespoons of maple syrup and a layer of chopped pecans on top for added sweetness and crunch.
Get creative—it’s hard to go wrong with these warm, autumnal flavors.
Nutritional Information
While pumpkin dump cake is definitely a treat (and not exactly diet food), it’s always good to know what you’re indulging in. Here’s a breakdown based on an average serving size from a 9×13 pan, divided into 12 portions.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~350–400 kcal |
| Total Fat | 18–22g |
| Saturated Fat | 10–12g |
| Carbohydrates | 45–55g |
| Sugar | 28–35g |
| Protein | 4–6g |
| Fiber | 2–3g |
| Sodium | 250–350mg |
Tips to Make It Healthier
- Use less sugar in the pumpkin filling—½ cup instead of a full cup.
- Choose a low-sugar or sugar-free cake mix.
- Go for plant-based butter or reduce the amount slightly.
- Add chia seeds or flaxseed to bump up the fiber content.
- Use almond or oat milk instead of evaporated milk for a lighter version.
Even with these tweaks, you’ll still enjoy all that spiced pumpkin goodness—just with a little less guilt.
FAQs about Pumpkin Dump Cake Recipe
What ingredients do I need for a Pumpkin Dump Cake?
To make a Pumpkin Dump Cake, you’ll need canned pumpkin puree, evaporated milk, eggs, sugar, cinnamon, a box of yellow cake mix, and melted butter. Some recipes also call for nuts or toffee bits for added crunch and flavor.
How do I make a Pumpkin Dump Cake?
Making a Pumpkin Dump Cake is incredibly easy:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until well combined.
- Pour this mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle melted butter over the top.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick comes out clean.
Can I make Pumpkin Dump Cake ahead of time?
Yes, Pumpkin Dump Cake can be made ahead of time. It keeps well in the refrigerator for up to 3 days. Just be sure to cover it tightly with foil or plastic wrap to keep it fresh. You can also freeze it for longer storage.
Is Pumpkin Dump Cake served warm or cold?
Pumpkin Dump Cake can be enjoyed either warm or cold. Serving it warm is delightful, especially when topped with vanilla ice cream or whipped cream. However, it is also delicious served cold as a sweet treat from the fridge.
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin instead of canned. Ensure that it is cooked and pureed before using it in the recipe. Keep in mind that fresh pumpkin may vary in moisture and sweetness, so you might need to adjust the sugar and cooking time accordingly.
Is Pumpkin Dump Cake gluten-free?
Traditional Pumpkin Dump Cake recipes are not gluten-free because they use regular yellow cake mix. However, you can easily make it gluten-free by using a gluten-free cake mix.
What makes Pumpkin Dump Cake different from traditional cakes?
Pumpkin Dump Cake is different because it does not require mixing the cake mix; instead, the dry mix is sprinkled over the pumpkin mixture and then topped with melted butter. This method creates a rich, crusty top layer over a moist and flavorful pumpkin base.
Conclusion
The beauty of this dessert lies in its simplicity. You don’t need any fancy tools, culinary training, or exotic ingredients. Just layer, bake, and dig in. Plus, with so many variations and tweaks available, you can adapt it to suit any taste or dietary need.
So the next time you have a can of pumpkin in the pantry and a box of cake mix on the shelf, you know what to do. Give this pumpkin dump cake a try—you won’t regret it.
