Hi there! I’m Lucas Merritt, a self-taught chef living in Asheville, NC, and this pumpkin dump cake recipe holds a special place in my heart. I first made it on a chilly fall evening when a friend dropped by unexpectedly. With just a can of pumpkin, cake mix, and a bit of butter, I whipped together a dessert that tasted like it took hours. Gooey in the center, crisp on top, and perfectly spiced—this cake became a fast favorite. If you’ve got a skillet, a spoon, and some fall cravings, you’re going to love this cozy dessert.
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What Makes Pumpkin Dump Cake So Special?
Fall hits different here in Asheville. The air turns crisp, the leaves paint the mountains in fiery reds and golds, and my kitchen transforms into a cozy retreat filled with the scent of cinnamon and nutmeg. I still remember the first time I made this pumpkin dump cake—it was a chilly October evening, and a friend called last-minute to say she was coming over. I had a can of pumpkin purée, some leftover cake mix, and not much else. What came out of the oven 55 minutes later was gooey, golden, and downright addictive.
There’s a reason this pumpkin dump cake has stuck with me. It’s one of those effortlessly comforting desserts that checks all the boxes: rich pumpkin flavor, warm spices, a buttery crisp topping, and that irresistible crunch from pecans. And when you top it with vanilla ice cream and a generous drizzle of caramel sauce? Game over.
This dessert lives up to its name—it’s a “dump-and-go” recipe where you don’t need a mixer or fancy tools. The batter forms itself in the oven, giving you a layered cake with gooey pumpkin custard on the bottom and a golden crumble topping. It’s become my go-to recipe for Friendsgiving and lazy Sunday cravings alike.
What I love most about this pumpkin dump cake is that it feels like home. It’s simple, cozy, and full of flavor. I’ve even shared it in one of my virtual cooking classes, and the response? Let’s just say folks went back for seconds.
If you’re a fan of Best Pumpkin Cupcakes or love the fall flavors in Baked Pumpkin Spice Donuts, this dump cake might just become your new favorite. Now, let’s break down why it works and how to make it like a pro.
Pumpkin Dump Cake
Equipment
- 9×13-inch baking dish
- Large mixing bowl (for pumpkin filling)
- Whisk (for mixing)
- Spatula (for scraping and spreading)
- Measuring cups and spoons
- Wire cooling rack
- Oven
- Ice cream scoop or spoon (for serving)
Ingredients
- 1 can 15 oz pumpkin purée
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 box yellow cake mix
- 3/4 cup unsalted butter melted
- 1 cup chopped pecans
- Caramel sauce for drizzling
- Vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk 🎃 pumpkin purée, 🥛 evaporated milk, 🥚 eggs, 🍬 sugar, 🍂 cinnamon, 🍂 nutmeg, 🍂 ginger, and 🧂 salt until smooth.
- Pour mixture into prepared baking dish.
- Sprinkle 🧁 cake mix evenly over the pumpkin filling. Do not stir.
- Drizzle 🧈 melted butter evenly on top, covering as much of the cake mix as possible.
- Scatter 🌰 pecans over the top.
- Bake for 50–55 minutes until golden brown and set in the center.
- Cool slightly before serving. Top with 🍨 vanilla ice cream and drizzle with 🍯 caramel sauce.
The Perfect Pumpkin Dump Cake: Ingredients & Prep Tips
Simple Ingredients, Stellar Results
This pumpkin dump cake is all about the beauty of simplicity. You’ll only need pantry staples, but each ingredient plays a starring role in making this cake gooey, golden, and full of flavor. Here’s a deeper look at what you’ll need—and why.
Start with pumpkin purée—not pumpkin pie filling. The purée provides that earthy sweetness and creamy base. Blend that with evaporated milk, eggs, and granulated sugar to build the custard layer that sits at the bottom of the cake once baked. Add warming spices like cinnamon, nutmeg, and ginger, and just a bit of salt to round out the flavor.
Then comes the magic: a box of yellow cake mix. You’ll sprinkle it over the wet pumpkin mixture without mixing. That’s the “dump” in dump cake—just layer and go. The cake mix soaks up some moisture but stays mostly dry on top, creating a crisp golden crust once baked.
You’ll drizzle melted unsalted butter evenly across the dry cake mix. It helps form that irresistible buttery topping. Finally, top it off with chopped pecans for crunch, and don’t forget the caramel drizzle and vanilla ice cream at serving—these aren’t optional if you ask me.
Need a dairy-free version? Swap the evaporated milk for full-fat coconut milk and use a vegan cake mix. No pecans? Try walnuts or skip them altogether. Want a gluten-free dessert? Choose a certified gluten-free yellow cake mix and you’re good to go.
For more pumpkin-spiced treats with equally simple ingredients, check out this Pumpkin Muffins with Cinnamon Sugar Topping or these chewy Oatmeal Cookies with Pumpkin Walnuts Raisins.
Tips for the Best Pumpkin Dump Cake Every Time
The secret to an unforgettable pumpkin dump cake lies in the layering. First, whisk the pumpkin filling well to distribute the spices evenly. Pour it into a greased 9×13 baking dish. Next, sprinkle the dry cake mix on top—but don’t stir it in. Resist the urge! That uneven top creates the perfect crumbly texture once baked.
When you drizzle your melted butter over the cake mix, try to get as much coverage as possible. Some dry spots are okay, but too many and you’ll end up with powdery patches. Tip: pour the butter slowly and use a spoon to gently spread it over dry clumps.
For even baking, place your dish on the center rack and avoid opening the oven door too often. The cake is done when the edges are golden brown and bubbling slightly, usually around 55 minutes. The middle may look slightly soft—that’s perfect.
Let it cool for at least 15–20 minutes before serving so the layers settle. Want that bakery-style finish? Warm it slightly and top with a scoop of vanilla ice cream and a generous caramel drizzle. Boom—instant fall favorite.
These tips have never failed me, and they’ll make your dump cake taste like something out of a cozy café. For more slow-baked autumn magic, don’t miss my Easy Crockpot Pumpkin Butter or the sneakily rich Easy Chocolate Zucchini Cake.
Baking, Serving & Storing Your Pumpkin Dump Cake
How to Bake Pumpkin Dump Cake Perfectly
Once your ingredients are layered in the baking dish, you’re just one step away from fall dessert perfection. Preheat your oven to 350°F (175°C) and place the dish on the middle rack. This helps the pumpkin custard cook evenly while the top develops that iconic golden crunch.
Set a timer for 55 minutes and try not to peek. Opening the oven door too often releases heat and can cause uneven baking. When it’s ready, the edges will be bubbly and browned, and the top should look crisp and lightly golden. A toothpick test won’t help here—remember, it’s supposed to be gooey in the middle!
The scent that fills your kitchen while it bakes? That alone is worth making it. Let the cake cool for about 15–20 minutes before serving. This helps the pumpkin layer set just enough without turning it into a pie.
One pro tip: if you like the topping extra crisp, try broiling it on high for the last 1–2 minutes—just keep a close eye on it to prevent burning.
This recipe easily feeds 12, but you can double it in a deep roasting pan for larger gatherings. For another cozy, slow-cooked dessert, try my Slow Cooker Chocolate Lava Cake—it’s just as crowd-pleasing.
Serving Suggestions to Elevate It
Pumpkin dump cake is already indulgent, but a few easy additions can turn it into something truly next-level. Serve it warm, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce. The heat from the cake slightly melts the ice cream, creating a luscious, creamy river that soaks into every bite.
For a lighter topping, try homemade whipped cream with a touch of maple syrup or cinnamon. You can even crumble some gingersnap cookies on top for added spice and crunch.
Want to experiment? Fold mini chocolate chips into the pumpkin mixture or sprinkle shredded coconut on top before baking. A dash of bourbon in the filling adds a grown-up twist that pairs beautifully with the spices.
Hosting a brunch or fall party? Bake it the night before, store in the fridge, then reheat slices in the oven at 300°F for 10–12 minutes before serving. It tastes just as delicious the next day—maybe even better.
This pumpkin dessert has earned a spot in my holiday dessert rotation right next to my Chocolate Chip Pumpkin Cake, and it never disappoints.
Your Pumpkin Dump Cake FAQs
What is pumpkin dump cake made of?
A pumpkin dump cake is made with simple pantry staples: pumpkin purée, evaporated milk, eggs, sugar, warm spices, yellow cake mix, melted butter, and chopped pecans. The pumpkin base bakes into a custard-like layer, while the cake mix and butter form a crisp, buttery topping. It’s as effortless as it is delicious.
Can I make pumpkin dump cake ahead of time?
Absolutely. This dessert actually gets better as it sits. You can prepare and bake it the day before, let it cool, and store it in the fridge. Just reheat individual slices in the microwave or warm the whole tray in a 300°F oven for about 15 minutes before serving. The flavors deepen overnight, making it perfect for parties or holiday gatherings.
Should pumpkin dump cake be refrigerated?
Yes, any leftovers should be refrigerated after cooling completely. Since the base contains dairy and eggs, refrigeration keeps it safe and maintains its texture. Store it in an airtight container for up to 4 days. Want to freeze it? Totally doable—just wrap tightly and thaw in the fridge before reheating.
What is the difference between pumpkin pie and pumpkin dump cake?
Great question. Pumpkin pie has a traditional pastry crust and a smooth, custard-like filling. Pumpkin dump cake, on the other hand, skips the crust altogether and uses cake mix as a topping. It’s more casual, easier to throw together, and has a contrasting texture—gooey bottom with a crumbly, buttery top. Think of it as the deliciously lazy cousin of pumpkin pie.
If you’re into cozy, spiced desserts that don’t take a lot of fuss, you’ll probably love my Pumpkin Muffins with Cinnamon Sugar Topping or my hearty Oatmeal Cookies with Pumpkin Walnuts Raisins.
Make It, Love It, Share It
There’s something deeply satisfying about this cake. It’s not just how the flavors hit—the creamy pumpkin, the warm cinnamon, the buttery crunch. It’s the way your kitchen smells when it bakes. The ease of throwing it together with no mixer, no stress. And the look on someone’s face when you hand them a warm slice topped with melting vanilla ice cream and gooey caramel.
This pumpkin dump cake is more than dessert—it’s a seasonal tradition in the making. It’s been a hit at my virtual cooking classes, my family gatherings, and even casual Sunday dinners.
So go ahead—make it once, and don’t be surprised if it becomes your new fall favorite.
