Pumpkin Dump Cake
Pumpkin dump cake is one of those desserts that’s ridiculously easy to make and always hits the spot. It’s packed with warm, cozy pumpkin flavors and topped with a buttery, golden crust that screams fall. Best of all? It’s as simple as its name—just “dump” the ingredients together and bake. No fancy skills needed!
If you don’t feel like making a pumpkin pie this Thanksgiving, my suggestion is to make this pumpkin dessert! I think of it as half pumpkin pie and half cake. There’s no crust to make! It’s super easy to make and takes only about 20 minutes to prepare, with another 1.5 hours to bake in the oven.
Some people, I think, could live off pumpkin spice in the fall months. I love the pumpkin spice flavor, whether it is cake, pie, drinks, or any other type of dessert. This tasty creation here gives you a taste of two worlds. Pie and cake all in one. The creamy pumpkin pie filling tastes fantastic next to the cake layer.
While this looks like a complicated dessert, it is so simple to make. And the cake layer is a doctored-up cake mix, and no one will even have to know.
Why You’ll Love This Recipe
- Effortless to Make: Minimal prep time and just a few ingredients make this perfect for beginners or busy days.
- Cozy Pumpkin Flavor: The pumpkin spice base combined with the buttery cake topping is pure fall comfort in every bite.
- Customizable Toppings: Add nuts, whipped cream, or a drizzle of caramel to make it your own.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Large Eggs: They help give the cake structure and richness.
- Sugar: Balances the spices and adds sweetness.
- Pumpkin Puree: The star ingredient! Make sure it’s 100% pumpkin and not pumpkin pie filling.
- Spices (Cinnamon, Nutmeg, Ginger, Ground Cloves): These warm spices bring that classic pumpkin pie vibe.
- Evaporated Milk: Adds creaminess and keeps the cake moist.
- Yellow Cake Mix: The ultimate shortcut for the buttery crust.
- Salted Butter: Melts into the cake mix to create a crispy, golden topping.
How to Make Pumpkin Dump Cake
Follow along to learn how to make pumpkin dump cake!
- Step One: Preheat oven to 350°F. With an electric mixer, beat the eggs until they are frothy. Add in the sugar and continue to beat.
- Step Two: Add pumpkin and the spices and beat until mixed well.
- Step Three: Add in evaporated milk and beat on low to blend. Pour pumpkin mixture into a greased 9×13 inch pan.
- Step Four: Sprinkle yellow cake mix on top of the pumpkin mixture in the pan. Place squares of butter on top to cover the cake mix.
- Step Five: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until a toothpick comes out of the center pretty much clean. Serve hot or cold!
What to Serve with It
- Whipped Cream: A dollop of whipped cream on top adds a light, creamy touch. Try this stabilized whipped cream.
- Vanilla Ice Cream: Serve the warm cake with a scoop of ice cream for the ultimate cozy dessert.
- Caramel Drizzle: Add a drizzle of caramel sauce for extra indulgence.
- Chopped Nuts: Sprinkle pecans or walnuts on top for a bit of crunch.
- Pair with a Warm Drink: Enjoy with hot apple cider, spiced tea, or even a pumpkin spice latte.
Variations and Substitutions
- Add More Spice: Throw in some allspice or cardamom for a flavor boost.
- Chocolate Twist: Replace half the cake mix with chocolate cake mix or sprinkle chocolate chips on top.
- Fruity Additions: Mix in dried cranberries or raisins for a fruity kick.
- Tropical Touch: Swap part of the evaporated milk with coconut milk or sprinkle shredded coconut on top.
Storage Instructions
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm up individual portions in the microwave for about 30 seconds. For larger portions, use a 300°F oven for 10-15 minutes to keep the topping crispy.
Recipe Tips and Tricks
- Let it Cool: Allow the cake to cool for 15-20 minutes before serving to help it set and make slicing easier.
- Use Quality Ingredients: Opt for a high-quality cake mix and pumpkin puree for the best flavor.
- Don’t Overmix: Mix until combined to avoid a dense texture when preparing the pumpkin base.
- Even Topping: Make sure to spread the cake mix and butter evenly for a consistent, golden crust.
- Check for Doneness: The top should be golden brown, and a toothpick inserted into the center should come out mostly clean.
Is Pumpkin Puree the Same as Canned Pumpkin?
Yes! They’re the same thing. Just make sure you’re not using pumpkin pie filling, which has added sugar and spices.
Why Don’t You Mix Dump Cake?
The layering method creates distinct textures: a custardy base and a crumbly, buttery topping. Plus, it saves time and effort!
Why Is My Dump Cake Powdery?
This happens if the butter doesn’t fully saturate the cake mix. Be sure to distribute the butter evenly and use enough to moisten the dry mix.
What If It Browns Too Quickly?
If the top is browning too fast, cover it loosely with aluminum foil and continue baking.
Dump Cakes
- Black Forest Dump Cake
- Peach Cobbler Dump Cake
- Caramel Apple Dump Cake
- Strawberry Dump Cake
- Cherry Pineapple Dump Cake
Try Pumpkin Pie Cupcakes.
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Pumpkin Dump Cake
Ingredients
- 4 large eggs
- 1 ¼ cup sugar
- 1 can pumpkin puree 28 oz/796ml can
- 1 ½ tsp cinnamon
- 1 tsp ground cloves
- ½ tsp nutmeg
- 1 tsp ginger
- 1 tsp salt
- 1 can evaporated milk 12oz/354ml can
- 1 box yellow cake mix 13.25oz/375g box
- 1 cup salted butter cold and sliced thin into squares
Instructions
- Preheat oven to 350°F. With an electric mixer, beat the eggs until they are frothy. Add in the sugar and continue to beat.
- Add pumpkin, the spices and beat until mixed well.
- Add in evaporated milk and beat on low to blend. Pour pumpkin mixture in a greased 9×13 inch pan.
- Sprinkle yellow cake mix on top of the pumpkin mixture in the pan. Place squares of butter on top to cover the cake mix.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until a toothpick comes out of the center pretty much clean. Serve hot or cold!
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Does this need to be refrigerated?
To be safe, I would store in the fridge because of the dairy in the recipe.
Can you use Pumpkin Pie mix? I accidently bought the mix instead of puree. The can says to add evaporated milk & egg for pie but I don’t want to make pie & this recipe looks good. I think it will work just don’t add the spices but what about the eggs stated on the can for the pie?
I would leave out the spices and possibly some of the sugar. I think pumpkin pie mix is sweetened? I think everything else should be ok.
Oops! I see the eggs now.
Eggs not listed in ingredients! How many?
Can you use hone cooked pumpkin for this cake?? Thanks I’d love to try this, live with someone who adores anything pumpkin!!!
Yes, I think that would be fine!