Pumpkin Dump Cake Recipe – The Best Easy Fall Dessert

A Pumpkin Dump Cake Recipe is the easiest way to enjoy the flavors of fall in a warm, comforting dessert. This delicious treat combines the rich, spiced flavor of pumpkin pie with the crisp, buttery texture of a dump cake, making it a perfect choice for family gatherings, Thanksgiving, or a simple weeknight indulgence.

Unlike traditional cakes, this pumpkin dump cake recipe requires no complicated mixing or frosting. Simply layer the ingredients, bake, and enjoy! Whether you serve it warm with ice cream or topped with whipped cream, this dessert is guaranteed to be a fall favorite.

What is a Dump Cake?

A dump cake is a simple, no-fuss dessert where the ingredients are literally dumped into a baking dish—no mixing required! The magic happens as the layers bake together, creating a dessert that’s somewhere between a cobbler and a cake. Unlike traditional cakes that require creaming butter and sugar or whisking batter, dump cakes rely on layering ingredients straight from the can and box.

Pumpkin dump cake takes this classic concept and gives it a cozy, autumnal twist with pumpkin puree, warm spices, and a crunchy cake topping. The result? A dessert that tastes like pumpkin pie meets a buttery crisp!

Why Pumpkin Dump Cake is Perfect for Fall

Fall is synonymous with pumpkin-flavored treats, and pumpkin dump cake is one of the easiest ways to indulge in the season’s favorite flavor. Here’s why it’s a fall essential:

• Easy to Make – No complicated techniques or fancy equipment needed.
• Full of Warm Spices – Cinnamon, nutmeg, and cloves give it that signature pumpkin spice aroma.
• Perfect for Holiday Gatherings – Whether it’s Thanksgiving, Halloween, or a casual fall dinner, this dessert is always a hit.
• Customizable – You can tweak it with different toppings, add-ins, or dietary adjustments.

The Origin and Popularity of Dump Cakes

While dump cakes have been around for decades, their popularity skyrocketed in the mid-20th century when convenience baking became a trend. With the rise of boxed cake mixes and canned pie fillings, home bakers found creative ways to make quick and tasty desserts with minimal effort.

Pumpkin dump cake is a modern spin on the classic dump cake formula, incorporating seasonal flavors and turning a basic recipe into a festive treat. Today, it’s one of the most popular fall desserts, loved for its rich texture and comforting flavors.

Essential Ingredients for Pumpkin Dump Cake

A great pumpkin dump cake starts with the right ingredients. While the recipe is incredibly simple, each component plays a crucial role in creating the perfect balance of rich, spiced pumpkin filling and crispy, buttery cake topping. Let’s take a closer look at the essential ingredients and how you can modify them to suit your taste or dietary needs.

Key Ingredients Breakdown

1. Pumpkin Puree

The star of the recipe! Canned pumpkin puree is the easiest option, but you can also use homemade pumpkin puree if you prefer a more natural taste. Be sure to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.

Best brands: Libby’s, Farmer’s Market, or organic store brands.

2. Evaporated Milk

Evaporated milk gives the pumpkin filling its smooth and creamy texture. It’s often used in pumpkin pie recipes to create a velvety consistency. If you don’t have evaporated milk, you can substitute it with:

• Heavy cream
• Half-and-half
• Whole milk (for a lighter texture)

3. Eggs

Eggs act as a binder, helping the pumpkin layer set properly as it bakes. They also contribute to a custard-like texture that makes this dessert taste like pumpkin pie.

4. Sugar

A mix of granulated sugar and brown sugar adds the perfect level of sweetness. Brown sugar also provides a hint of molasses flavor, enhancing the warm spices in the cake.

Want a healthier option? Swap white sugar with coconut sugar or reduce the sugar content by 25% for a less sweet version.

5. Pumpkin Spice

A blend of cinnamon, nutmeg, cloves, and ginger is what gives pumpkin dump cake its signature fall flavor. You can use store-bought pumpkin pie spice or make your own mix with:

• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ginger

6. Vanilla Extract

A splash of vanilla adds depth and warmth to the pumpkin layer. Always opt for pure vanilla extract rather than imitation for the best flavor.

7. Yellow Cake Mix

This is where the “dump” part comes in! Instead of mixing a traditional cake batter, dry cake mix is sprinkled over the pumpkin filling, forming a crispy, buttery topping when baked.

Alternative cake mix options:

• Spice cake mix (for extra warmth)
• White cake mix (for a lighter flavor)
• Gluten-free cake mix (for a gluten-free version)

8. Butter

Melted butter is drizzled over the dry cake mix, helping it crisp up into a golden-brown topping. For a richer flavor, use real butter instead of margarine.

Dairy-free alternative: Swap with melted coconut oil or vegan butter.

9. Chopped Nuts (Optional)

Adding pecans or walnuts gives an extra crunch that complements the creamy pumpkin filling. If you prefer a nut-free version, simply omit them.

10. Whipped Cream or Ice Cream (For Serving)

A warm slice of pumpkin dump cake is best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream. This adds a creamy contrast to the crispy cake topping.

Best Pumpkin to Use for Baking

If you prefer to use fresh pumpkin instead of canned, here are the best varieties for baking:

Pumpkin Variety	Texture & Flavor	Best For
Sugar Pie Pumpkin	Smooth, sweet, less watery	Pies, cakes, purees
Cinderella Pumpkin	Slightly nutty, rich flavor	Baking, roasting
Long Island Cheese	Dense, creamy, full-bodied	Custards, purees
Butternut Squash	Sweet, velvety	Great pumpkin substitute

How to make homemade pumpkin puree:

1. Cut a sugar pie pumpkin in half and scoop out the seeds.
2. Roast at 375°F for 45-50 minutes until tender.
3. Scoop out the flesh and blend until smooth.

Substitutions & Variations for Dietary Needs

If you have dietary restrictions or simply want to experiment, here are some easy swaps:

Ingredient	Substitution
Evaporated milk	Coconut milk, almond milk, or heavy cream
Granulated sugar	Coconut sugar, maple syrup, or monk fruit sweetener
Butter	Vegan butter, melted coconut oil, or ghee
Cake mix	Gluten-free cake mix, almond flour + sweetener blend
Eggs	Flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg)

These substitutions allow you to enjoy a pumpkin dump cake that fits your dietary preferences, whether it’s dairy-free, gluten-free, or lower in sugar.

If you’re a fan of chocolate-flavored treats, you’ll love this Easy Chocolate Bun Recipe, which pairs wonderfully with a cup of coffee after your pumpkin dump cake.

Step-by-Step Instructions for the Perfect Pumpkin Dump Cake

Now that you know the essential ingredients, it’s time to put them together! Pumpkin dump cake is incredibly easy to make—just layer the ingredients and bake. Follow these step-by-step instructions to ensure your cake turns out perfectly golden, spiced, and delicious every time.

Preparing the Baking Dish

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures even baking and a crispy topping.

Step 2: Grease the Baking Dish

Use a 9×13-inch baking dish and lightly grease it with butter or non-stick spray. This prevents sticking and makes serving easier.

Layering the Ingredients Properly

Step 3: Make the Pumpkin Layer

In a large mixing bowl, whisk together the following:

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 ½ teaspoons pumpkin spice
• 1 teaspoon vanilla extract

Mix until smooth, then pour it into the greased baking dish.

Step 4: Add the Dry Cake Mix

• Evenly sprinkle 1 box (15.25 oz) of yellow cake mix over the pumpkin mixture.
• Do not stir! The layers should remain separate to achieve the right texture.

Step 5: Drizzle Melted Butter

• Melt ¾ cup unsalted butter and drizzle it evenly over the dry cake mix.
• The butter helps the cake mix crisp up into a golden crust.
• If you prefer an extra buttery flavor, use 1 full cup of melted butter.

Step 6: Add Optional Toppings

• Sprinkle ½ cup chopped pecans or walnuts for added crunch.
• If you love extra cinnamon, dust a light layer over the top.

Baking Time and Temperature Tips

Step 7: Bake to Perfection

Place the dish in the preheated oven and bake for 50–60 minutes until the top is golden brown and crisp.

How to check if it’s done:

• The center should be set (it may jiggle slightly, but not be runny).
• The top should be golden and firm to the touch.
• A toothpick inserted in the middle should come out mostly clean (some moisture is okay due to the pumpkin layer).

Step 8: Let It Cool

• Remove from the oven and let it cool for at least 15-20 minutes before serving.
• This allows the pumpkin layer to firm up, making it easier to slice.

Serving Pumpkin Dump Cake

Pumpkin dump cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also:

• Drizzle caramel sauce for extra sweetness.
• Sprinkle cinnamon or nutmeg for added warmth.
• Top with toasted pecans for extra crunch.

Common Mistakes to Avoid When Making a Pumpkin Dump Cake

Even though pumpkin dump cake is one of the easiest fall desserts to make, a few common mistakes can lead to a soggy, dry, or unevenly baked cake. To ensure a perfect dessert every time, here’s what you need to avoid—and how to fix any issues that may arise.

What is the Biggest Mistake to Avoid?

1. Stirring the Cake Mix into the Pumpkin Layer

Why this is a mistake: The magic of dump cake happens when the layers remain separate during baking. Stirring will make the cake mix dissolve into the pumpkin filling, losing the crisp topping that makes this dessert so irresistible.

Simply sprinkle the dry cake mix evenly over the pumpkin filling—no mixing required!

2. Not Using Enough Butter

Why this is a mistake: The butter hydrates the dry cake mix, creating a crunchy, golden topping. Without enough butter, the top layer stays powdery and dry.

Make sure to fully cover the cake mix with melted butter by drizzling it evenly over the top. If any dry spots remain while baking, lightly brush them with additional melted butter.

3. Overbaking or Underbaking

Why this is a mistake: If underbaked, the center will be too soft and liquidy. If overbaked, the pumpkin layer will dry out and lose its creamy texture.

• Bake at 350°F (175°C) for 50–60 minutes.
• Check for doneness by inserting a toothpick into the center—it should come out mostly clean, with slight moisture but not raw batter.
• The top should be golden and crisp, and the edges should be slightly pulling away from the pan.

Why is My Pumpkin Cake Too Moist?

A too-moist or soggy pumpkin dump cake is often caused by one of the following mistakes:

1. Too Much Liquid in the Pumpkin Layer

Follow the ingredient measurements precisely—don’t add extra milk or eggs. If using homemade pumpkin puree, drain excess liquid by straining it through a cheesecloth.

2. Not Letting the Cake Cool

Allow the cake to cool for at least 20 minutes after baking. This helps the pumpkin layer firm up and makes slicing easier.

3. Using the Wrong Cake Mix

Stick with a yellow cake mix, spice cake mix, or white cake mix. Avoid extra-moist cake mixes, as they can make the dessert too wet.

How to Fix a Runny or Dry Dump Cake

Problem	Cause	Quick Fix
Too runny	Underbaked or too much liquid	Bake an extra 10-15 minutes at 350°F
Too dry	Not enough butter or overbaking	Drizzle additional melted butter on top
Topping is powdery	Uneven butter coverage	Spread butter evenly before baking
Burnt edges	Oven too hot or overbaked	Lower temperature to 325°F and cover edges with foil

By following these troubleshooting tips, you’ll get the perfect creamy pumpkin base with a crispy, golden-brown topping every time!

Best Toppings and Serving Suggestions

One of the best things about pumpkin dump cake is how versatile it is when it comes to toppings. Whether you like it extra sweet, creamy, or crunchy, the right toppings can elevate this cozy dessert into a show-stopping fall treat. Here are some of the best ways to serve and enjoy your pumpkin dump cake.

Whipped Cream vs. Ice Cream – Which is Best?

Both whipped cream and ice cream pair beautifully with pumpkin dump cake, but each brings a slightly different experience.

Topping	Why It Works	Best For
Whipped Cream	Light, airy, and balances the rich pumpkin flavor	A quick and easy topping
Vanilla Ice Cream	Creamy and melts into the warm cake, enhancing texture	Serving warm cake fresh from the oven
Cinnamon Whipped Cream	Adds an extra layer of spice and warmth	Fall and holiday gatherings
Pumpkin Spice Ice Cream	Intensifies the pumpkin flavor	Pumpkin lovers who want even more pumpkin goodness

Pro Tip: If serving with ice cream, let the cake cool for 5-10 minutes before adding a scoop—this allows for a perfect balance of warm cake and melting ice cream.

Caramel Drizzle and Other Flavor Enhancements

A simple caramel drizzle can add a whole new dimension of flavor to your pumpkin dump cake. Here are a few fun ways to enhance the taste:

• Salted Caramel Drizzle – Balances sweetness and adds a gourmet touch.
• Maple Syrup Drizzle – A rich, fall-inspired topping that complements the pumpkin flavor.
• Honey or Agave Syrup – A natural sweetener alternative.
• Powdered Sugar Dusting – A light sprinkle enhances presentation and taste.
• Chocolate Sauce – For those who love a hint of chocolate with pumpkin.

Pro Tip: Warm your caramel or syrup slightly before drizzling for a smooth and glossy finish.

Pairing Pumpkin Dump Cake with Beverages

A warm slice of pumpkin dump cake pairs wonderfully with cozy drinks, making it the ultimate fall comfort dessert.

Beverage	Why It Works
Pumpkin Spice Latte	Enhances the pumpkin flavors
Chai Tea	Complements the warm spices in the cake
Hot Apple Cider	Adds a fruity, cinnamon kick
Vanilla Almond Milk	A dairy-free, nutty option
Espresso or Black Coffee	Balances the sweetness with a bold contrast

Pro Tip: If serving for a holiday gathering, consider offering a pumpkin dump cake dessert bar with various toppings and a coffee or tea station!

How to Store and Reheat Pumpkin Dump Cake

Pumpkin dump cake is just as delicious the next day, making it a great make-ahead dessert for fall gatherings. However, proper storage and reheating techniques are key to maintaining its crispy topping and creamy filling. Here’s everything you need to know about keeping your dump cake fresh.

Should Dump Cake Be Refrigerated?

Yes! Since pumpkin dump cake contains eggs and dairy (evaporated milk), it should be refrigerated after cooling to prevent spoilage. Leaving it out at room temperature for too long can cause bacteria growth.

How to Store in the Refrigerator

• Let the cake cool completely before storing to prevent condensation from making the topping soggy.
• Cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer leftovers to an airtight container.
• Store in the refrigerator for up to 4 days.

Pro Tip: If you know you’ll be storing the cake for multiple days, store the topping separately to keep it crisp.

Best Practices for Freezing Pumpkin Dump Cake

If you want to make your dump cake ahead of time, freezing is a great option! Follow these steps for the best results:

How to Freeze Pumpkin Dump Cake:

1. Let the cake cool completely before freezing.
2. Cut into individual portions for easy reheating.
3. Wrap each slice tightly in plastic wrap, then place in a zip-top freezer bag or an airtight container.
4. Label with the date and store in the freezer for up to 3 months.

Pro Tip: If freezing a whole dump cake, cover the top with plastic wrap first, then wrap again with aluminum foil for extra protection against freezer burn.

How to Reheat Pumpkin Dump Cake

The best way to reheat pumpkin dump cake depends on how much you’re warming up.

1. Reheating in the Oven (Best for Crisp Topping)

• Preheat oven to 350°F (175°C).
• Place the cake in an oven-safe dish and cover loosely with foil.
• Heat for 15-20 minutes until warm.
• If the topping needs extra crispiness, remove the foil in the last 5 minutes.

Pro Tip: Adding a small pat of butter on top before reheating will help refresh the flavor.

2. Reheating in the Microwave (For Quick Servings)

• Place a single serving on a microwave-safe plate.
• Heat on medium power for 30-45 seconds (longer if frozen).
• Check for warmth and continue heating in 10-second intervals if needed.

Warning: Microwaving can make the topping soft instead of crisp, so this method is best for quick individual servings.

3. Reheating from Frozen

• Thaw overnight in the refrigerator for best results.
• Follow the oven reheating method for a crispier texture.
• If in a rush, microwave for 1-2 minutes on 50% power, then finish in the oven for 5 minutes at 350°F.

Pumpkin Dump Cake Recipe Variations

One of the best things about pumpkin dump cake is its versatility! Whether you need a gluten-free, dairy-free, or low-sugar version, or just want to experiment with new flavors, this dessert can easily be customized to suit your preferences. Here are some delicious variations to try.

Gluten-Free and Dairy-Free Versions

If you have dietary restrictions, you don’t have to miss out on this fall favorite!

Gluten-Free Pumpkin Dump Cake

Swap the regular cake mix for a gluten-free alternative. Many brands offer a gluten-free yellow cake mix that works just as well. Popular options include:

• King Arthur Gluten-Free Yellow Cake Mix
• Bob’s Red Mill Gluten-Free Cake Mix
• Pillsbury Gluten-Free Cake Mix

Double-check all ingredients. Most canned pumpkin is gluten-free, but always read labels to ensure no cross-contamination.

Dairy-Free Pumpkin Dump Cake

Replace the evaporated milk with a non-dairy alternative:

• Coconut milk – Adds a rich, tropical touch.
• Almond milk – A lighter option with mild flavor.
• Oat milk – Naturally creamy and works well in baking.

Use dairy-free butter or melted coconut oil. Brands like Earth Balance or Miyoko’s make great vegan butter substitutes.

Adding Nuts, Chocolate Chips, or Other Mix-Ins

Nutty Pumpkin Dump Cake

Add chopped nuts like pecans or walnuts on top before baking for an extra crunch.

Chocolate Pumpkin Dump Cake

Mix in chocolate chips (semi-sweet, dark, or white) for a pumpkin-chocolate twist.

Maple-Pecan Pumpkin Dump Cake

Swap granulated sugar for pure maple syrup in the pumpkin layer and top with candied pecans.

Healthier Pumpkin Dump Cake Options

If you’re looking for a lighter or lower-sugar version, here are some easy tweaks:

Reduce Sugar – Cut the white and brown sugar in half or use a natural sweetener like monk fruit or coconut sugar.
Use Whole Wheat Flour – If making a homemade topping instead of cake mix, try a blend of whole wheat and almond flour.
Skip the Butter and Use Applesauce – This keeps it moist while lowering fat content.

Pumpkin Dump Cake with a Streusel Topping

Want a homemade touch? Instead of cake mix, make a streusel topping with:

• 1 cup all-purpose flour (or almond flour for gluten-free)
• ½ cup brown sugar
• ½ cup oats
• ½ cup melted butter
• 1 teaspoon cinnamon

Mix the ingredients and crumble over the pumpkin layer before baking.

(FAQs)

When making a pumpkin dump cake, you might run into some common questions about the baking process, texture, storage, and ingredients. Here are detailed answers to help you perfect this delicious fall dessert!

Conclusion & Final Baking Tips

Pumpkin dump cake is the perfect easy fall dessert, combining the creamy texture of pumpkin pie with a buttery, crisp cake topping. Whether you’re making it for a cozy family night, a holiday gathering, or just to satisfy a pumpkin craving, this recipe is simple, delicious, and foolproof when you follow the right steps.

Before you start baking, here are a few final tips to ensure your cake turns out perfectly:

• Do not mix the layers—simply sprinkle the dry cake mix on top and drizzle butter evenly to create the crisp topping.
• Use the right amount of butter to prevent dry, powdery spots on the surface of the cake.
• Bake at 350°F for at least 50-60 minutes to allow the pumpkin layer to set and the topping to turn golden brown.
• Let the cake cool before serving to help the layers firm up, making slicing easier.
• Store leftovers properly in the refrigerator for up to four days or freeze for longer storage.

Pumpkin dump cake is incredibly versatile, and you can customize it with different cake mix flavors, mix-ins like chocolate chips or nuts, or alternative toppings like streusel. Serve it warm with whipped cream, vanilla ice cream, or caramel drizzle, and you’ll have a comforting dessert everyone will love!