Pumpkin Dump Cake
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Pumpkin Dump Cake is the ultimate no-fuss fall dessert that tastes like you spent hours in the kitchen, but really didn’t. If you’re craving something cozy, easy, and crowd-pleasing (without dirtying every dish you own), this is your new go-to. It’s like pumpkin pie and cake had a delicious, buttery baby, and you only need a few simple ingredients to make it happen.
Love dump cakes? Us too! Check out some of our other favorite flavors like our peach cobbler and classic cherry.
Why You’ll Love This Recipe
- Easy fall dessert – This recipe is perfect when you need something quick, cozy, and seasonal without spending hours in the kitchen.
- Make-ahead holiday dessert – This sets up beautifully in the fridge, making it a stress-free option for entertaining.
- Canned pumpkin recipe – Got a can of pumpkin sitting in your pantry? This is one of the easiest and most delicious ways to use it.
This pumpkin dump cake with spice cake mix is the kind of dessert that feels like fall in every bite. Warm, cozy, and ridiculously easy to make. It layers smooth pumpkin filling with a buttery, crumbly cake topping that bakes into something between pie and cobbler, no fuss required.
If you’re craving something sweet but don’t want to overthink it, this recipe is your new go-to. With simple ingredients and minimal prep, it’s perfect for holiday gatherings, potlucks, or any night you need a cozy treat fast.
What Is A Dump Cake
A dump cake is one of the easiest desserts you can make. Instead of mixing everything together in one bowl, you “dump” the ingredients into a baking dish in layers—usually a fruit or custard-like base, a dry cake mix, and butter. As it bakes, the cake mix transforms into a golden, crisp topping without any extra effort. No stirring, no fancy tools, just sweet, simple magic in one pan.
Ingredients You’ll Need
To make this pumpkin pie cake mix dessert extra crave-worthy, you’ll need just a handful of pantry staples and fall-flavored favorites. The beauty of this recipe is in its simplicity. No mixers, no complicated steps, just layer, bake, and enjoy.
Here’s what you’ll need:
- Pumpkin puree – Be sure to grab pure pumpkin, not pumpkin pie filling. You want the real stuff without added sugar or spices.
- Eggs – These help bind the pumpkin layer and give it a smooth, custard-like texture.
- Granulated sugar – Adds sweetness and balances the earthy pumpkin flavor.
- Brown sugar – Brings a rich, molasses-y depth that plays perfectly with the spices.
- Evaporated milk – Gives the filling that creamy, velvety finish—don’t skip it!
- Cinnamon and pumpkin pie spice – For that warm, classic fall flavor. Adjust to taste if you like it extra spicy.
- Spice cake mix – This is the shortcut magic. It adds the cake-like topping and spices in one step.
- Butter – Melted and poured over the top, it creates that irresistible golden crumble.
- Whipped cream – Optional, but highly encouraged. A dollop on top takes it to dessert heaven.
With these simple ingredients, you’re just a few steps away from a cozy fall dessert that tastes like it came from Grandma’s kitchen—without the extra dishes.
Jesseca’s Recipe Review
This Pumpkin Cake is exactly the kind of dessert I love—low effort, high reward, and guaranteed to impress. It’s cozy, creamy, and just the right amount of sweet. I’ve made it for fall gatherings, Thanksgiving, and even “just because,” and there are never leftovers. It’s basically pumpkin pie’s cooler, easier cousin.
Tip from Jesseca:
For the best texture, let it chill overnight. It firms up beautifully and slices like a dream—plus, the flavors deepen and taste even better the next day.
Substitutions and Variations
One of the best things about this cake is how flexible it is. Whether you’re missing an ingredient or just want to switch things up, there are plenty of ways to make it your own without sacrificing flavor.
- Pumpkin puree – No pumpkin? Try sweet potato or butternut squash puree for a similar texture and warm flavor.
- Spice cake mix – Can’t find it? Use yellow or white cake mix and add 1-2 teaspoons of pumpkin pie spice to bring back the fall flavors.
- Whipped cream – Swap for vanilla ice cream, Greek yogurt, or a drizzle of caramel sauce for a different kind of topping.
- Want to add crunch? Toss some chopped pecans or walnuts over the cake mix before baking for added texture.
- Love chocolate? A sprinkle of mini chocolate chips before baking makes this extra indulgent.
This recipe is super forgiving, so don’t be afraid to experiment a little. It’s hard to mess up something this delicious.
How To Make A Pumpkin Dump Cake With Spice Cake Mix
This Pumpkin Dump Cake couldn’t be easier to throw together, which is part of its charm. No fancy equipment, just a couple of bowls and a little layering magic.
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Whisk together the pumpkin, eggs, both sugars, evaporated milk, cinnamon, and pumpkin pie spice in a bowl until smooth.
- Pour the pumpkin mixture into your prepared pan and smooth it into an even layer.
- Combine the dry cake mix and melted butter in another bowl using a fork until it forms crumbly clumps. Sprinkle the buttered cake mix evenly over the pumpkin mixture.
- Bake for 60 minutes or until the top is golden brown and set.
- Cool the cake completely to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- Serve cold with whipped cream on top.
It’s the kind of recipe that works for a last-minute dessert or a make-ahead treat. Either way, it’s a fall win.
Storage and Make-Ahead Instructions
Dump Cake is a dream when it comes to make-ahead desserts. It actually gets better as it chills. You can easily prep it in advance and store leftovers without losing flavor or texture.
- Make-Ahead Tips: Bake the cake fully, let it cool to room temperature, and then cover tightly with plastic wrap or foil. Pop it in the fridge for at least 4 hours, or overnight. The flavors settle in and the texture firms up, making it even more delicious the next day.
- Storage Instructions: Store any leftovers in the refrigerator, tightly covered or in an airtight container, for up to 5 days.
To serve, enjoy it chilled straight from the fridge or let it sit at room temperature for 10–15 minutes if you prefer it slightly softer. - Freezing Tip: Yes, you can freeze Pumpkin Dump Cake! Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
This dessert is low-effort and high-reward. Perfect for holidays, potlucks, or anytime you want to get dessert done ahead of time.
Recipe Tips and FAQs
Nope! Pumpkin pie filling already has sugar and spices added, which will throw off the flavor and texture. Stick with pure pumpkin puree for best results.
Yes! This is a great make-ahead dessert. Chill it for at least 4 hours (or overnight) before serving for the best flavor and texture.
You can use a yellow or white cake mix and add 1–2 teaspoons of pumpkin pie spice or cinnamon to mimic the flavor.
Yes. Because of the custard-style base (eggs and milk), it needs to be refrigerated after baking to stay safe and set properly.
This usually happens if the cake is covered while still warm or if it wasn’t baked long enough. Make sure it’s cooled completely before covering, and bake until golden brown and set.
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Pumpkin Pie Dump Cake
Ingredients
- 29 oz can pumpkin puree
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 12 oz evaporated milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 (18.25 oz) package spice cake mix
- 1/2 cup butter (melted)
- whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with baking spray. Set aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, evaporated milk, cinnamon, and pumpkin pie spice. Whisk until the mixture is smooth and well blended.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, pour the melted butter over the dry spice cake mix. Use a fork to toss them together until small clumps begin to form. The texture should resemble coarse crumbs.
- Sprinkle the buttered cake mix evenly over the pumpkin mixture in the pan, covering the surface completely.
- Bake for 60 minutes, or until the top is golden brown and the center is mostly set.
- Allow the cake to come to room temperature, then transfer it to the refrigerator. Chill for at least 4 hours or overnight.
- Slice and serve cold with a generous dollop of whipped cream.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
My family loved this… I made it for a church potluck and it as a hit there also. :0)
I am thrilled you liked this, Leann! It’s one of my favorite fall cakes.
Do you have to chill/cool this? Can’t you eat it while it’s still warm?
You can absolutely eat this while it’s still warm.