There’s something undeniably magical about the fall season. The crisp air, cozy sweaters, and comforting smells of cinnamon and nutmeg all create the perfect atmosphere for baking.
If you’re looking for a no-fuss dessert that captures the essence of autumn, this Pumpkin Dump Cake recipe is a must-try. It’s simple, satisfying, and bursting with the warm flavors we all crave during sweater weather.
Perfect for Thanksgiving, fall potlucks, or a quiet night in, this cake combines the silky richness of pumpkin pie with the irresistible buttery crunch of a cake topping. And the best part?
It’s made with just a handful of pantry staples—no fancy equipment, no complicated steps, and absolutely no stress.
Why You’ll Love This Pumpkin Dump Cake
- Effortless to make – Just mix, dump, and bake—no electric mixer or decorating skills required.
- Crowd-pleasing flavor – A cross between pumpkin pie and cake, with layers of creamy, spiced pumpkin and buttery cake crumble.
- Perfect for holidays – Ideal for Thanksgiving, Friendsgiving, or any fall gathering.
- Flexible ingredients – Customize it with different cake mix flavors, nuts, or dairy-free options.
Ingredients
Here’s everything you need to make this pumpkin dump cake:
Wet Ingredients:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp pumpkin pie spice (or use ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger)
- ½ tsp salt
Dry & Topping:
- 1 box yellow cake mix (spice cake mix also works wonderfully)
- ¾ cup melted butter (unsalted or salted – your choice)
- ½ cup chopped pecans (optional, for added crunch)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray with non-stick baking spray.
- In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until well combined and smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir—just let the cake mix sit on top like a crust.
- Drizzle the melted butter evenly over the top of the cake mix. Try to cover as much of the dry mix as possible. Use a spoon to gently spread the butter if needed.
- If using chopped pecans, sprinkle them evenly over the top for added crunch and flavor.
- Bake in the preheated oven for 45–55 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out mostly clean.
- Let the cake cool for at least 30 minutes before serving. This allows the layers to set and makes for easier slicing.
Tips for the Best Pumpkin Dump Cake
- Don’t stir the layers. This dessert is called a dump cake for a reason—dump and bake is the method!
- Even butter distribution is key. Uneven butter can lead to dry patches, so drizzle carefully or dot with slices of cold butter if needed.
- Let it cool before slicing. Straight out of the oven, the cake may seem soft. Allowing it to cool ensures clean slices and firm texture.
- Add texture with nuts. Pecans or walnuts bring a satisfying crunch to balance the creamy pumpkin filling.
Delicious Variations & Substitutions
- Use spice cake mix for an extra dose of fall flavor.
- Make it gluten-free by using a certified gluten-free cake mix.
- Go dairy-free by substituting the evaporated milk with coconut milk and the butter with a plant-based alternative.
- Top with crushed graham crackers or gingersnaps for a fun twist.
- Add chocolate chips to the pumpkin layer for a sweeter, more decadent version.
How to Serve Pumpkin Dump Cake
This cake is delicious warm or chilled, and pairs beautifully with fall favorites:
- Serve warm with a scoop of vanilla ice cream or a generous swirl of whipped cream.
- Add a sprinkle of cinnamon or nutmeg on top for an elegant presentation.
- Try drizzling with caramel sauce for an extra-indulgent treat.
- Serve in small ramekins for individual portions at a dinner party or holiday meal.
Storage & Make-Ahead Tips
- Refrigerate leftovers in an airtight container for up to 5 days. The flavor gets even better the next day!
- Reheat individual servings in the microwave for 20–30 seconds for that fresh-out-of-the-oven taste.
- Freeze individual slices if you need to make it far in advance. Just thaw overnight in the fridge and warm slightly before serving.
- Great made the night before a big event to save time and reduce holiday stress.
Pumpkin Dump Cake FAQ
Q: Can I use homemade pumpkin purée instead of canned? Yes! Just make sure it’s smooth and not too watery. You may need to strain excess moisture.
Q: Can I prepare this in a slow cooker? Absolutely. Cook on high for 2–3 hours or on low for 4–5 hours. Leave the lid slightly ajar at the end to crisp the topping.
Q: Can I use condensed milk instead of evaporated milk? Condensed milk will make the filling much sweeter and creamier. You can try it, but reduce the sugar accordingly.
Q: Can I make this ahead for Thanksgiving? Yes! This is one of the best make-ahead fall desserts. Prepare it the day before, refrigerate, and reheat slices on the day.
Final Thoughts
This pumpkin dump cake is everything we love about fall baking—warm, simple, and soul-satisfying. With minimal prep and maximum flavor, it’s sure to become a favorite in your seasonal recipe rotation.
Whether you’re making it for a holiday dinner, a casual fall get-together, or just to treat yourself, this cake brings all the pumpkin spice goodness you crave.
So grab your ingredients, preheat that oven, and enjoy the easiest pumpkin dessert you’ll ever make. And if you love it, don’t forget to share your creation and tag us—we’d love to see your cozy fall bakes!
