Pumpkin Dump Cake Recipe
This Pumpkin Dump Cake is the ultimate fall dessert, combining the creamy, spiced flavor of pumpkin pie with the crispy, buttery topping of a dump cake. With minimal prep and no complicated mixing, this recipe is perfect for Thanksgiving, family gatherings, or a cozy autumn treat. Just layer, bake, and enjoy!
Equipment
- 9x13-inch baking dish – For even baking and a perfect dump cake texture.
- Mixing bowl – To whisk together the pumpkin layer.
- Whisk or hand mixer – For smooth blending of wet ingredients.
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Spatula or spoon – To mix and scrape the bowl.
- Knife (if using nuts) – For chopping pecans or walnuts.
- Oven mitts – For safely handling the hot baking dish.
- Cooling rack – To let the cake set before serving.
Ingredients
- Pumpkin Layer:
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- 1 can 12 oz evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons pumpkin pie spice or mix of cinnamon, nutmeg, cloves, ginger
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Topping:
- 1 box 15.25 oz yellow cake mix (or spice cake mix for extra flavor)
- ¾ cup unsalted butter melted
- ½ cup chopped pecans or walnuts optional
- ½ teaspoon ground cinnamon optional, for extra spice
- For Serving Optional:
- Whipped cream
- Vanilla ice cream
- Caramel drizzle
Instructions
- Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter or non-stick spray.
- Step 2: Prepare the Pumpkin Layer
- In a large bowl, whisk together:
- Pumpkin puree
- Evaporated milk
- Eggs
- Granulated sugar
- Brown sugar
- Pumpkin pie spice
- Vanilla extract
- Salt
- Pour the pumpkin mixture into the prepared baking dish.
- Step 3: Add the Cake Mix and Butter
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
- Drizzle melted butter evenly over the cake mix, covering as much as possible.
- If using, sprinkle chopped nuts and ground cinnamon on top.
- Step 4: Bake to Perfection
- Bake for 50–60 minutes until the top is golden brown and crisp.
- Let the cake cool for at least 15–20 minutes before serving.
- Step 5: Serve and Enjoy!
- Serve warm with whipped cream, vanilla ice cream, or a caramel drizzle.
Notes
For a Gluten-Free Version: Use a gluten-free yellow cake mix.
For a Dairy-Free Version: Substitute evaporated milk with coconut milk and butter with vegan butter or melted coconut oil.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
Reheating: Warm in the oven at 350°F for 15 minutes or microwave individual servings for 30–45 seconds.
For a Dairy-Free Version: Substitute evaporated milk with coconut milk and butter with vegan butter or melted coconut oil.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
Reheating: Warm in the oven at 350°F for 15 minutes or microwave individual servings for 30–45 seconds.