Easy Pumpkin Dump Cake

One Thanksgiving, I decided to try something different from the usual pumpkin pie, and this pumpkin dump cake instantly became a family favorite. I found the recipe tucked in Mom’s old recipe box—her go-to for quick desserts when the oven was already full and the guests were on their way.

It only takes a few minutes to throw together, but you’d never guess it from the taste. The top bakes up golden and crisp, almost like a streusel-topped cake, and underneath is all that creamy, spiced pumpkin filling we love. Now it’s the dessert everyone looks forward to—especially when I need something easy that still feels special.

❤️ Why You’ll Love This Pumpkin Dump Cake

Look, I’m not gonna lie – this became my go-to because I’m lazy in the best way. No mixing bowls full of batter, no measuring spoons covered in sticky mess. Just dump, bake, done. Plus my kids actually eat it without the usual “what’s in this?” interrogation they give most of my cooking.

Print

📝 Ingredient List

Base Filling:

• 1 can (15 oz) pumpkin purée (get the plain stuff, not pie filling)
• 1 can (12 oz) evaporated milk
• 1 cup packed light brown sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice

Topping:

• 1 box (15.25 oz) yellow cake mix
• 1 cup unsalted butter, melted
• 1 cup chopped pecans (skip if someone’s allergic)

Friendly note: Ran out of pumpkin pie spice last October and made my own with whatever was in the cabinet – cinnamon, ginger, nutmeg, and a pinch of cloves. Honestly tasted better than store-bought.

🔍 Why These Ingredients Work

Here’s what I figured out after making this about fifty times. The canned pumpkin gives you that fall flavor without dealing with actual pumpkins (which I tried once and never again). Evaporated milk makes everything creamy without being too heavy – regular milk just makes it watery. Brown sugar tastes richer than white sugar with pumpkin.

The cake mix on top becomes like a crispy crust when it hits the melted butter. Pecans add crunch, but my brother-in-law’s allergic so sometimes I skip them. Still tastes amazing.

Essential Tools and Equipment

• 9×13 inch baking dish
• Big mixing bowl
• Whisk (or fork if you can’t find the whisk)
• Measuring cups
• Something to melt butter in

Pro tip: My mom always kept two 9×13 pans because someone inevitably asked for seconds or wanted the recipe. Smart woman.

👩🍳 How To Make Pumpkin Dump Cake

1. Prep Your Pan (1 minute) Preheat your oven to 350°F and generously grease your 9×13 inch baking dish. I like using butter for extra flavor, but cooking spray works perfectly too.

2. Mix the Base (2 minutes) Whisk everything together in a big bowl until smooth. Mine never looks perfectly smooth because I’m impatient, but it still works. The orange color always makes me happy.

3. Pour and Spread (30 seconds) Dump this into your greased pan. I use a spatula to spread it around, but honestly, it’ll even out in the oven anyway.

4. The Magic Part (1 minute) Sprinkle that whole box of cake mix right on top. DO NOT MIX. I repeat – don’t touch it. Just let it sit there looking like weird yellow dust.

5. Add Crunch (30 seconds) Toss on the pecans if you’re using them. My kids pick them off, but they still add flavor while baking.

6. Butter Time (30 seconds) Pour that melted butter all over everything. Some spots will look dry and that’s totally fine. Don’t stress about it.

7. Bake It (45-50 minutes) Stick it in the oven and wait. Top should turn golden brown and look crusty. Don’t keep opening the door – just let it do its thing.

Tips from Well-Known Chefs

My cousin worked at a fancy restaurant and she always said the same thing about dump cakes – don’t mess with them. The less you do, the better they turn out.

❗ You Must Know

Don’t mix the cake mix in with the pumpkin stuff! I know it looks weird sitting on top like that, but mixing it ruins everything. The cake mix stays on top and makes a crust.

Personal Secret: I melt butter in a glass measuring cup in the microwave because it’s easier to pour than using a spoon.

💡 Pro Tips & Cooking Hacks

• Take eggs out early so they’re not cold from the fridge
• Check that you grabbed plain pumpkin, not the pie filling with spices already in it
• Let the butter cool down a bit after melting so it doesn’t cook the eggs
• Top should be golden but don’t expect it to be like regular cake – the bottom stays gooey

Don’t open the oven for the first 40 minutes. Learned this the hard way when mine came out flat.

🎨 Flavor Variations & Suggestions

• Chocolate version: Use chocolate cake mix and throw in some chocolate chips
• Extra spicy: Add more cinnamon or a pinch of cardamom
• Citrus kick: Grate some orange peel into the pumpkin mix
• Different nuts: Walnuts work, or just skip nuts entirely
• Adults only: Splash of bourbon in the pumpkin part tastes amazing

⏲️ Make-Ahead Options

You can put this together the night before and stick it in the fridge. Just add a few extra minutes when you bake it since it’ll be cold.

Freezing: Put everything in one of those disposable aluminum pans, wrap it up good, and freeze it. Thaw it overnight before baking.

Recipe Notes & Baker’s Tips

If the top gets too brown too fast, just put some foil over it. Every oven’s different so watch it instead of just following the timer.

What to expect: This isn’t like regular cake – it’s more like cobbler with a cakey top. That gooey bottom is supposed to be there!

🍽️ Serving Suggestions

Serve it warm with whipped cream or ice cream. For fancy occasions I drizzle caramel sauce on top. It’s good at room temperature too, which makes potlucks easy.

What to drink with it: Sweet wine like Moscato goes really well with the spices.

Hope this becomes your new favorite easy dessert. Nothing beats something this simple that makes people so happy! 🍽️

🧊 How to Store Your Pumpkin Dump Cake

Room temperature: Cover it and it’ll keep for a couple days Fridge: Stays good about 5 days covered – actually tastes better the next day Freezer: Wrap up pieces individually, keeps for months

Reheating: Microwave pieces for 20-30 seconds, or stick the whole pan back in the oven at 350°F for 15 minutes.

⚠️ Allergy Information

Has: Eggs, dairy, gluten, nuts (if you use pecans)

Swaps:

• No gluten: Use gluten-free cake mix
• No dairy: Coconut milk instead of evaporated milk, vegan butter
• No nuts: Just leave out the pecans or use pumpkin seeds

❓ Questions I Get Asked A Lot

Why doesn’t my dump cake look like regular cake?

Because it’s not supposed to! It makes a crispy top with soft pumpkin stuff underneath, like cobbler.

Can I use different cake mix?

Sure! White, spice, chocolate – whatever you have works. Each one tastes a little different.

Can I make this the day before?

Yep, put it together and stick it in the fridge. Reheat it covered in the oven before serving.

How do I store leftovers?

Cover it and leave it out if you’ll eat it soon, otherwise put it in the fridge. Heat it up before serving.

What else can I add?

Chocolate chips are good, different nuts work, or try adding cream cheese for extra richness.

💬 Made this recipe? Tell me how it went! Did your family like it? Did you try any changes? I love hearing about people’s kitchen adventures and what worked (or didn’t work) for them.