Name: Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1 (12 oz) can evaporated milk; 3 large eggs; 1 cup granulated sugar; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon nutmeg; ½ teaspoon salt; 1 box yellow cake mix; ¾ cup unsalted butter, melted; Optional: ½ cup chopped pecans or walnuts

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If you’re searching for the coziest fall treat that’s as easy to make as it is irresistible, this Pumpkin Dump Cake Recipe is about to be your new best friend. With its creamy spiced pumpkin filling, buttery cake topping, and an irresistible golden finish, every bite feels like a celebration of autumn. Whether you’re baking for a special holiday or simply craving something delicious and fuss-free, this dessert delivers crowd-pleasing flavor with minimal effort—just “dump,” bake, and smile!

Ingredients You’ll Need

The beauty of this Pumpkin Dump Cake Recipe lies in its simplicity: a handful of classic pantry staples come together to create a dessert that tastes like hours of effort. Every ingredient has a special role, from building the silky pumpkin base to creating that golden, crumbly topping.

Pumpkin puree: This brings the earthy, sweet flavor and perfect texture; be sure to use unsweetened for the best results.
Evaporated milk: Lends the filling its ultra-creamy richness and beautiful custard-like consistency.
Eggs: The backbone for structure, helping everything set up into luscious, sliceable squares.
Granulated sugar: Adds essential sweetness and helps balance the spices.
Cinnamon: Classic warmth that brings out the pumpkin’s flavor; use a generous hand!
Ground ginger: Offers a hint of complexity and zing that keeps each bite interesting.
Nutmeg: Adds deep, nutty notes for that signature holiday aroma.
Salt: Just a touch to wake up all the flavors and keep the sweetness in check.
Yellow cake mix: The “dump” ingredient that makes the magic happen—creating a sweet, crumbly topping with zero fuss.
Unsalted butter, melted: Provides moisture and rich flavor as it soaks into the cake mix, creating those signature golden pockets.
Chopped pecans or walnuts (optional): For a toasty crunch—choose your favorite or leave them out for a nut-free version.

How to Make Pumpkin Dump Cake Recipe

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray—this ensures your cake slices cleanly and lifts out easily.

Step 2: Mix Up the Pumpkin Filling

In a large mixing bowl, combine your pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt. Whisk everything together until it’s super smooth and all the spices are evenly distributed. The aroma alone is enough to make anyone hungry!

Step 3: Assemble the Layers

Pour the silky pumpkin mixture right into your prepared baking dish, spreading it out so it sits in an even layer. Now for the signature “dump” move: sprinkle the dry yellow cake mix evenly over the entire surface of the pumpkin layer. Try to cover every inch—it’ll help create that irresistible cakey top.

Step 4: Add Butter and Nuts

Slowly drizzle the melted butter all over the cake mix layer, aiming to cover as much as possible. Don’t worry if there are a few dry spots—they’ll bake up with a yummy crumbly crunch. If you’re opting for nuts, sprinkle them over the top now for extra flavor and a little crunch.

Step 5: Bake and Cool

Bake for 50 to 60 minutes, until the top turns golden and the center no longer jiggles when you give the pan a gentle shake. Remove from the oven and let it cool for at least 30 minutes before serving. This helps the Pumpkin Dump Cake Recipe set, making it easier to serve up perfect slices.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

This luscious cake absolutely shines with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For even more flair, dust with a little cinnamon or nutmeg, or drizzle with caramel sauce for a truly decadent treat.

Side Dishes

If you’re serving the Pumpkin Dump Cake Recipe at a fall brunch or holiday get-together, pair it with hot apple cider, fresh coffee, or a pot of spiced chai. A bowl of fresh berries or a fruit salad will also add a refreshing touch alongside the warm, spiced sweetness of the cake.

Creative Ways to Present

For special occasions, serve individual squares in mason jars or dessert cups topped with whipped cream and a sprinkle of pecans. You can even cut the cake into smaller cubes and layer it with whipped topping for a playful trifle. Don’t be afraid to get creative—this cake loves a fun presentation!

Make Ahead and Storage

Storing Leftovers

Once cooled, just cover leftovers tightly with plastic wrap or foil and store them in the refrigerator. The Pumpkin Dump Cake Recipe keeps beautifully for up to 4 days, and you might find the flavors deepen as it sits.

Freezing

For longer storage, slice the cooled cake into squares and arrange them in an airtight container (with parchment between layers, if needed). Freeze for up to 2 months. Thaw overnight in the fridge before enjoying again.

Reheating

To enjoy warm, simply microwave individual pieces for 20–30 seconds, or reheat larger portions in a 300°F oven for about 10 minutes. This brings the buttery aroma and soft texture right back to life.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully—just be sure it’s thick, smooth, and well-drained so your filling isn’t too runny.

What’s the best way to get an even buttery topping?

Pour the melted butter slowly and try to cover as much of the cake mix as you can. If a few dry spots remain, don’t stress—they’ll develop a lovely, crumbly texture in the oven.

Can I make the Pumpkin Dump Cake Recipe dairy-free?

Yes! Swap in coconut milk for the evaporated milk and use your favorite plant-based butter alternative. The flavor remains delicious and the texture stays creamy.

Will spice cake mix work instead of yellow cake mix?

Definitely! Using a spice cake mix brings extra autumn warmth and a hint more spice, making the Pumpkin Dump Cake Recipe even more festive.

Is this recipe freezer-friendly?

Yes, it freezes well! Let the cake cool completely before storing in airtight containers, and thaw in the fridge before serving—you can reheat as needed.

Final Thoughts

This Pumpkin Dump Cake Recipe is pure comfort in a pan and so incredibly simple, anyone can whip it up in no time. Don’t be surprised if it becomes a seasonal staple in your kitchen! I hope you’ll give it a try and share a little extra sweetness with your friends, family, and anyone who needs a taste of fall magic.

Pumpkin Dump Cake Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, comforting flavors of fall with this Pumpkin Dump Cake recipe. A simple yet delicious dessert that’s perfect for autumn gatherings or Thanksgiving celebrations.

Ingredients

Scale

Pumpkin Filling:

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon salt

Cake Topping:

1 box yellow cake mix
¾ cup unsalted butter, melted
Optional: ½ cup chopped pecans or walnuts

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix pumpkin filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth. Pour into the baking dish.
Add cake mix: Sprinkle dry cake mix evenly over the pumpkin filling.
Pour melted butter: Drizzle melted butter over the cake mix, covering as much as possible. Add nuts if desired.
Bake: Bake for 50–60 minutes until golden and set. Let cool for 30 minutes before serving.
Serve: Enjoy warm or chilled, topped with whipped cream or ice cream if desired.