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Pull up a chair, because this Pumpkin Dump Cake might be the easiest fall dessert you’ll ever make. You stir together a quick spiced pumpkin filling, sprinkle a box of spice cake mix right over the top, drizzle on melted butter, and let the oven do the rest. That’s it. No mixer, no pie crust, no fuss.
What comes out of the oven is a creamy, custardy pumpkin layer that tastes a whole lot like pumpkin pie, topped with a golden, buttery, crisp-edged cake layer. It bakes right in a 9×13-inch dish, so it feeds a crowd, which makes it perfect for Thanksgiving, potlucks, or any chilly evening when you want something sweet without much work.
If you love simple, no-stress treats, you’ll find plenty more in my dessert recipes. But start here. Trust me on this one.
Why You’ll Love This Recipe
- Seven simple ingredients: Pumpkin, evaporated milk, eggs, sugar, cinnamon, a box of spice cake mix, and butter. You probably have half of them in the pantry already.
- One bowl, one dish: The filling gets whisked in a single bowl, and everything else goes straight into the baking dish. Cleanup is a breeze.
- Pumpkin pie flavor without the pie: You get that creamy, spiced pumpkin layer everyone loves, minus rolling out a crust.
- Feeds a crowd: One 9×13 pan gives you 12 servings, which is just right for holiday gatherings.
- Make-ahead friendly: It keeps beautifully in the fridge for days and even freezes well.
Ingredients Breakdown
Here’s a quick look at what goes into this pumpkin dump cake and why each ingredient matters. You’ll find the exact amounts in the recipe card at the bottom of the page.
- Pumpkin puree: This is the heart of the dessert. Be sure to grab plain pumpkin puree, not pumpkin pie mix. Pie mix already has sugar and spices in it, and it’ll throw off the sweetness and flavor.
- Evaporated milk: It gives the pumpkin layer that rich, custardy texture. Don’t swap in sweetened condensed milk. It’s much thicker and sweeter, and the dessert won’t turn out the same.
- Eggs: Three large eggs help the filling set into a soft, sliceable layer as it bakes.
- Sugar: Plain granulated sugar sweetens the pumpkin filling.
- Ground cinnamon: Just enough to warm up the pumpkin. The spice cake mix brings even more cozy spice to the party.
- Spice cake mix: This is the shortcut that makes the whole thing work. You use it dry, straight out of the box. No need to prepare it according to the package directions.
- Unsalted butter: Melted and drizzled over the cake mix, it soaks in and bakes into that golden, buttery topping.
Step-by-Step Instructions
1. Get the oven and pan ready
Preheat your oven to 350°F and give a 9×13-inch baking dish a good coat of nonstick cooking spray.
2. Whisk up the pumpkin filling
In a medium bowl, stir together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until everything is smooth and well combined. Don’t panic when it looks really thin and runny. That’s exactly how it’s supposed to be!
3. Pour it into the dish
Pour the pumpkin mixture into your prepared baking dish and spread it out so it covers the bottom evenly.
4. Add the cake mix
Sprinkle the dry spice cake mix evenly over the pumpkin layer. Don’t stir it in. You want it sitting right on top.
5. Drizzle with butter
Drizzle the melted butter all over the cake mix. Try to cover as much of the dry mix as you can, because any bare spots will stay powdery.
6. Bake
Bake for about 55 to 60 minutes. When it comes out, the center may still have a little jiggle. That’s perfectly fine, because it firms up as it cools.
7. Let it rest
Let the cake cool for at least 30 minutes before you slice and serve it. This gives the pumpkin layer time to set up nicely.
Tips and Variations
- Double-check the can: Pumpkin puree and pumpkin pie mix sit side by side at the store and look almost identical. Read the label before you buy!
- Spread the cake mix evenly: Break up any clumps with your fingers so the topping bakes up evenly from corner to corner.
- Use a spoon for the butter: Spooning the melted butter over the top makes it easier to reach the edges and corners than pouring it straight from the bowl.
- Be patient with the cooling: Cutting in too soon gives you a soft, runny pumpkin layer. That 30-minute rest makes all the difference.
- Add a crunchy topping: Sprinkle chopped pecans or walnuts over the cake mix before you drizzle on the butter for a little extra crunch.
- Try a different cake mix: Yellow or butter cake mix works too if you can’t find spice cake mix. The topping will just taste less spiced.
How to Serve This Recipe
This pumpkin dump cake is wonderful served warm or at room temperature. If you’ve made it ahead, just warm individual slices in the microwave for a few seconds. Top each piece with a big dollop of whipped cream or a scoop of vanilla ice cream, and you’re in business.
It’s a natural fit for the holiday dessert table. Set it out next to a Classic Pecan Pie and an Easy Homemade Apple Pie, and everybody gets a little bit of everything. For a cozy fall brunch, it’s also lovely alongside a batch of Baked Apple Cider Donuts and a hot cup of coffee.
Frequently Asked Questions
Can I use pumpkin pie mix instead of pumpkin puree?
No. Pumpkin pie mix already has sugar and spices added, so it would make the dessert too sweet and change the flavor. Stick with plain pumpkin puree.
Do I need to prepare the cake mix first?
Nope! Sprinkle the dry cake mix straight from the box over the pumpkin layer. The melted butter and the moisture from the filling take care of the rest.
How do I know when my pumpkin dump cake is done?
Bake it for about 55 to 60 minutes, until the top is golden. A slight jiggle in the center is normal, and it will set as the cake cools for at least 30 minutes.
How should I store leftovers?
Cover the dish and keep it in the refrigerator for up to 5 days. Enjoy it chilled, at room temperature, or warmed up for a few seconds in the microwave.
Can I freeze pumpkin dump cake?
Yes. Wrap it well and freeze it for up to 3 months. Thaw it in the refrigerator before serving.
You May Also Love
- Classic Pumpkin Pie
- Pumpkin Pie with Cranberries
- Cream Cheese-Filled Pumpkin Bread
- Classic Baked Cheesecake
- Soft & Gooey Homemade Cinnamon Rolls
Pumpkin Dump Cake
Ingredients
- 15 ounces can pumpkin puree (NOT pumpkin pie mix)
- 12 ounces can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 15 ounce can pumpkin puree, 12 ounce can evaporated milk, 3 large eggs, 1 cup sugar and 1 teaspoon ground cinnamon until well-combined. The mixture will have a very thin consistency.
- Pour the pumpkin mixture into the prepared baking dish, spreading it across the dish as needed.
- Sprinkle 1 box spice cake mix evenly over the pumpkin mixture.
- Drizzle 1 cup (2 sticks) unsalted butter, melted over the top.
- Bake for about 55-60 minutes. The center may still have a slight jiggle when the cake comes out of the oven. It will become firmer as it cools.
- Let it cool for at least 30 minutes before slicing and serving.
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- Use pumpkin puree: Make sure you’re using a 15-ounce can of pumpkin puree, not pumpkin pie mix, which already contains added sugar and spices.
- Use evaporated milk: Don’t substitute sweetened condensed milk. It is much thicker and sweeter and will change the finished dessert.
- Don’t mix the layers: Sprinkle the dry spice cake mix directly and evenly over the pumpkin mixture. There’s no need to prepare the cake mix according to the box.
- Drizzle the butter evenly: Try to cover as much of the dry cake mix as possible with the melted butter for a more evenly baked topping.
- A little jiggle is okay: The center may still be slightly jiggly after 55–60 minutes. It will continue to set as it cools.
- Let it rest: Cool for at least 30 minutes before slicing so the pumpkin layer has time to firm up.
- Storage: Cover and refrigerate leftovers for up to 5 days, or wrap well and freeze for up to 3 months.
- Serving: Enjoy at room temperature or warm individual slices in the microwave for a few seconds before serving.
