Pumpkin Dump Cake is one of those desserts that feels like fall in every bite. It’s warm, spiced, and incredibly easy to make, which is why it has become a favorite in so many kitchens. Unlike traditional pumpkin pie, this treat combines a creamy pumpkin filling with a buttery cake topping that bakes into golden perfection. In this article, we’ll dive into the story behind why this dessert means so much to me, the essential ingredients, simple steps to make it perfectly, and how to serve and store it so every slice tastes just right.
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Why Pumpkin Dump Cake Is My Go-To Fall Dessert
The First Time I Tried Pumpkin Dump Cake & Why It Stuck with Me
Hi there! I’m Clara, the heart and soul behind Recipebyclara.com. Growing up in upstate New York, fall meant crisp air, changing leaves, and the smell of pumpkin spice drifting from the oven. The first time I tried Pumpkin Dump Cake was at a small family gathering where my aunt brought a warm pan straight from her oven. The mix of creamy pumpkin filling and golden cake crumble instantly hooked me. Since then, I’ve baked it countless times in my Asheville kitchen, each time finding new ways to tweak it. That first bite taught me how a simple dessert can carry so much comfort.
If you enjoy pumpkin-inspired treats, you might also love my Pumpkin Bars recipe or the seasonal Pumpkin Cheesecake Bars that always make an appearance at holiday gatherings. Both capture the same cozy flavors that make Pumpkin Dump Cake so special.
What Makes Pumpkin Dump Cake Different Than Traditional Pumpkin Pie
Pumpkin pie is a classic, but Pumpkin Dump Cake offers a twist that’s easier and, in some ways, more indulgent. Instead of rolling out a crust, you “dump” simple ingredients into a baking dish pumpkin puree, spices, cake mix, and butter and let the oven do the magic. The result is a dessert with two irresistible textures: a soft pumpkin base and a crisp, buttery topping. It’s fuss-free, crowd-pleasing, and perfect for both beginner and seasoned bakers. This balance of convenience and flavor is why Pumpkin Dump Cake often replaces pie on my Thanksgiving table.
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Pumpkin Dump Cake: The Coziest Fall Dessert You’ll Ever Bake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Pumpkin Dump Cake is a cozy fall dessert with a creamy pumpkin base and a golden, buttery cake topping. Simple to make and full of seasonal flavor.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk (or sweetened condensed milk)
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
- 1 box yellow cake mix (or spice cake mix)
- 1/2 cup (1 stick) melted butter
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
- Pour the mixture evenly into the prepared baking dish.
- Sprinkle dry cake mix evenly over the pumpkin layer.
- Drizzle melted butter evenly across the top (or place thin slices of butter for even coverage).
- If using nuts, sprinkle them evenly over the top.
- Bake for 50–55 minutes until the edges are set, the top is golden, and the center is mostly firm.
- Cool slightly before serving with ice cream or whipped cream.
Notes
Pumpkin Dump Cake can be made with yellow or spice cake mix. For a gluten-free version, use gluten-free cake mix. Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Main Ingredients & How They Work Together
What You Need (Pumpkin, Cake Mix, Spices, etc.)
Pumpkin Dump Cake shines because it uses simple pantry staples that come together in a delicious way. At its core, you’ll need canned pumpkin puree, sweetened condensed milk or evaporated milk, eggs, sugar, and warm spices like cinnamon, nutmeg, and cloves. These create the creamy pumpkin base that tastes similar to pie filling. The magic happens when you sprinkle a dry cake mix usually yellow or spice directly over the pumpkin mixture. Melted butter poured on top ensures that the cake bakes into a golden, slightly crunchy topping. Chopped nuts like pecans or walnuts are optional but add a pleasant crunch.
The beauty of this dessert is how forgiving it is. Even if your measurements aren’t exact, the layers still bake into a comforting treat. If you’re looking for another fall recipe with a similar balance of texture and flavor, try my Pumpkin Curry or cozy Pumpkin Smoothie, both of which highlight pumpkin’s versatility in sweet and savory dishes.
Simple Variations & Substitutions
One reason Pumpkin Dump Cake has become a favorite is its flexibility. If you don’t have yellow cake mix, swap in a spice cake mix for even more flavor depth. For a lighter version, use reduced-fat evaporated milk instead of condensed milk. If nuts aren’t your style, skip them or replace with shredded coconut for a different texture. Gluten-free cake mix also works beautifully, making this dessert friendly for more guests.
Sweeteners are adjustable too you can cut back on sugar or use brown sugar for a richer taste. Even pumpkin pie spice can be swapped with cinnamon and nutmeg if that’s what you have on hand. For more inspiration, check out my Pumpkin Punch or festive Pumpkin Spice Pop Tarts recipes, where small substitutions create completely new experiences.
Preparing & Baking the Perfect Pumpkin Dump Cake
Prepping, Assembling, and Baking Tips
The process for Pumpkin Dump Cake is wonderfully simple, but a few tricks help ensure it comes out just right. Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and spices until smooth. Pour this mixture evenly into the prepared dish this forms your creamy base. Next, sprinkle a box of dry cake mix evenly over the pumpkin filling. Try to cover every inch, as this will prevent dry patches.
Drizzle melted butter slowly across the top of the cake mix, making sure to distribute it evenly. Some bakers slice cold butter into thin pats and place them across the surface instead, which can help achieve a more even golden crust. If you’re adding nuts, scatter them over the top before baking. Bake for 50–55 minutes until the edges are set and the top is golden brown.
If you enjoy simple one-pan desserts like this, you might also love my One-Pot Creamy Spicy Buffalo Sausage Pasta or the comforting Creamy Garlic Ranch Steak Alfredo Pasta, both of which are just as easy to prepare for weeknight meals.
How to Tell When It’s Done & Common Texture Issues
Pumpkin Dump Cake is ready when the edges pull slightly away from the dish, the top is golden, and the center no longer jiggles. A knife inserted near the middle should come out mostly clean, though the base will remain soft and custard-like. If your topping looks dry or powdery, it usually means the butter wasn’t spread evenly next time, pour it more carefully or use the thin-pat method. On the other hand, if the cake feels overly moist, the pumpkin base may have had too much liquid. Adjust by reducing milk slightly or baking a few minutes longer.
These small adjustments help create a dessert that’s perfectly balanced creamy underneath and crisp on top every time.
Serving Suggestions, Storage, and Fixing Mistakes
How to Serve & Pairings (ice cream, whipped cream, etc.)
Pumpkin Dump Cake is best served warm, straight from the oven. Its soft, custard-like base and crunchy topping pair perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra cozy twist, drizzle caramel sauce over the top or sprinkle with a little cinnamon sugar just before serving. This dessert also tastes great chilled the flavors become more pronounced as it sets.
When serving for holidays, I like to cut neat squares for presentation, but at casual gatherings, scooping it into bowls is just as satisfying. If you’re planning a dessert spread, this cake fits beautifully alongside Pumpkin Bars or a creamy Pumpkin Cheesecake Bar, both of which echo the fall flavors guests already love.
Storing Leftovers, Freezing, and Fixing Common Problems
Leftover Pumpkin Dump Cake keeps well in the refrigerator for up to 4 days. Make sure to cover the dish tightly with foil or plastic wrap to preserve its texture. For longer storage, you can freeze individual portions by wrapping them in plastic and sealing in an airtight container. When ready to enjoy, thaw in the fridge overnight and reheat gently in the oven.
If you run into issues, most are easy to fix. A soggy base often means the cake wasn’t baked long enough simply give it extra time in the oven. A topping that seems dry or powdery can be revived with a quick drizzle of melted butter before reheating. Remember, this dessert is meant to be rustic and forgiving, which makes it a reliable choice for both new bakers and experienced cooks. For more baking inspiration, check out my Pumpkin Spice Pop Tarts or the comforting Pumpkin Smoothie, both offering new ways to enjoy seasonal flavors.
Frequently Asked Questions
How do I store Pumpkin Dump Cake and how long does it last?
Pumpkin Dump Cake should be covered tightly and stored in the refrigerator for up to 4 days. At room temperature, it’s best to enjoy within 24 hours. Chilling preserves the creamy base while keeping the topping crisp.
Can I freeze Pumpkin Dump Cake?
Yes, Pumpkin Dump Cake freezes well. Cut it into portions, wrap each piece in plastic, and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven to refresh its texture.
What substitutions can I use in Pumpkin Dump Cake?
You can swap yellow cake mix with spice cake mix for a stronger flavor or use gluten-free cake mix to make it allergy-friendly. Nuts can be replaced with coconut flakes, and evaporated milk can be swapped for condensed milk or dairy-free alternatives.
Why is my Pumpkin Dump Cake texture sometimes too dry/powdery or too moist?
A dry or powdery top usually means the butter wasn’t distributed evenly next time drizzle more carefully or use thin butter slices. If the cake is too moist, reduce the liquid in the pumpkin mixture or extend the baking time until the topping crisps.
Conclusion
Pumpkin Dump Cake is one of those desserts that combines comfort, simplicity, and big flavor in a single pan. With its creamy pumpkin filling and golden buttery topping, it’s the kind of treat that brings people back for seconds. Whether you’re serving it warm with ice cream or chilled for a quick snack, this dessert is a guaranteed fall favorite. I encourage you to try it in your own kitchen and make it part of your seasonal traditions. And don’t forget small substitutions let you customize it to suit every taste, making it as versatile as it is delicious. Follow us on Facebook for fresh new recipes, cooking tips, and food inspiration every week!