Easy Pumpkin Dump Cake Recipe

This cake is ridiculous in the best way — all the cozy spice of pumpkin pie with the lazy, glorious ease of a dump cake. You literally plop pumpkin filling into a pan, sprinkle cake mix over it, dot with butter, and let the oven do the work. It comes out warm, slightly gooey in the middle, with a crunchy sweet top that practically begs for a scoop of ice cream. Perfect when you want fall flavors without a pie crust drama class.

My husband will shamelessly eat this straight from the pan with a fork, no shame, just joy. It became our emergency dessert after one Thanksgiving when I forgot to buy canned evaporated milk for the pies (long story). I fished through the pantry, improvised a dump cake, and the rest is history — now it’s the thing I make when company’s on the way or when someone needs chocolate-chip-cookie-level comfort but quicker.

Kitchen Talk

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This is the recipe I make when I’m equal parts tired and ambitious — I want something impressive but I don’t want to think. Once I tried it with a spice cake mix and doubled the cinnamon because I had a cinnamon panic, and honestly? Incredible. Another time I forgot the butter and used coconut oil — still good, but butter gives that golden crisp top that sends this from “decent” to “oh hell yes.”

I learned to check the cake top about halfway through baking because every oven has feelings. If the top is getting too dark, I tent with foil. Also, if your pumpkin puree is extra watery (happens), give it a quick strain on a fine mesh for a minute and you’ll avoid a soggy center.

Shopping Tips

– Canned Goods: Pick 100% pumpkin puree, not the pumpkin pie filling; puree gives you control over sweetness and spice.
– Baking Basics (Flour/Sugar/Leaveners): Use a boxed cake mix you actually like — yellow or spice mix are both winners here.
– Fats & Oils: Real butter makes the top caramelize beautifully; if you need a swap, unsweetened coconut oil is the closest match.
– Spices: If you don’t have pumpkin pie spice, blend ground cinnamon, ginger, nutmeg, and a pinch of cloves — fresh spices = better flavor.
– Nuts & Seeds: Pecans or walnuts are great for texture; buy them chopped if you want to skip a step.

Prep Ahead Ideas

– Mix the pumpkin filling (pumpkin + spices + any wet stuff) a day ahead and keep it covered in the fridge — the flavors settle nicely.
– If you like toasted nuts on top, chop and toast them in advance and store in a jar so they’re ready to sprinkle.
– Assemble the dump cake in the baking dish up to the point before you dot with butter; keep it covered in the fridge for a few hours, then add butter and bake when you’re ready.
– Use shallow airtight containers for leftovers — glass works well for reheating.

✔Time-Saving Tricks

– Use a pre-mixed spice blend if you don’t want to measure cinnamon, ginger, nutmeg separately.
– Buy pre-chopped nuts or use toasted oat crumble from the bulk aisle for crunch instead of making a streusel.
– If you’re short on oven space, bake in two smaller pans side-by-side rather than cramming things in.
– Don’t rush the cool-down completely — a short rest helps the pudding-like center set without drying the top.

✔Common Mistakes

– Adding too much liquid to the pumpkin mix — I once dumped in extra syrup and had a soupy disaster; reduce extra liquids and bake a bit longer if that happens.
– Skipping the butter dots — without them, the cake mix stays floury and bland on top.
– Letting the top burn because you didn’t tent the foil — check ovens early and tent if needed.
– Overbaking until it’s dry; the center should be slightly wobbly and set as it cools.

What to Serve It With

– Vanilla ice cream or a scoop of whipped cream — instant dessert glow-up.
– Hot coffee or a milky chai for brunch-style pairing.
– A simple green salad with vinaigrette if you want a plate that isn’t all dessert.
– Toasted pecans or a drizzle of caramel sauce for extra decadence.

✔Tips & Mistakes

– Use real butter for the best top crust; don’t skimp unless you have to.
– If the top browns too fast, tent with foil and finish baking until the center sets.
– Salt — a tiny pinch in the pumpkin mix wakes up the sweetness.
– If it’s too wet, bake a bit longer and let it rest; patience helps it come together.

✔Storage Tips

Store leftover cake in an airtight container in the fridge for a few days. It’s fine cold (breakfast? absolutely) and reheats beautifully in short bursts in the oven or microwave — the top won’t be as crisp after reheating but that gooey center is still glorious. If you want crisp back, pop it under the broiler for a minute while watching like a hawk.

✔Variations and Substitutions

– Swap yellow cake mix for spice cake for extra warmth; chocolate cake mix makes it a more autumnal chocolate-pumpkin mashup.
– Butter can be replaced with coconut oil or vegan butter if dairy-free; flavor and browning change a bit.
– Add chopped apples or a handful of raisins to the pumpkin layer for texture contrast.
– Want gluten-free? Use a gluten-free cake mix and it usually works fine — check the label.

Frequently Asked Questions

Easy Pumpkin Dump Cake Recipe

This cozy pumpkin dump cake pairs a creamy spiced pumpkin base with a crisp buttery crumble. Minimal prep, big fall flavor.

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 15 oz canned pumpkin puree
• ▢ 12 fl oz evaporated milk
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 2 tsp vanilla extract
• ▢ 2.5 tsp pumpkin pie spice
• ▢ 0.5 tsp fine sea salt
• ▢ 15.25 oz yellow cake mix use dry mix
• ▢ 12 tbsp unsalted butter melted or thinly sliced
• ▢ 0.75 cup chopped pecans optional but tasty

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch baking dish.
• Whisk pumpkin, evaporated milk, both sugars, vanilla, pumpkin spice, and salt until smooth.
• Spread the pumpkin mixture in the prepared dish.
• Sprinkle dry cake mix evenly over the pumpkin layer. Do not stir.
• Drizzle melted butter evenly over the surface. Scatter pecans on top.
• Bake until the center is set and the top is deep golden, 50 to 55 minutes.
• Cool 15 minutes before serving. Serve warm or at room temperature.

Notes

Variation: Swap spice cake mix for the yellow mix, or add 1/2 cup toffee bits with the pecans. Serving tip: Top warm slices with vanilla ice cream or cinnamon whipped cream. Storage: Refrigerate leftovers up to 4 days; reheat briefly to crisp the topping. Freeze up to 2 months, thaw overnight in the fridge.

This recipe is an original creation inspired by classic Easy Pumpkin Dump Cake Recipe flavors. All ingredient ratios and instructions are independently developed.