Pumpkin Dump Cake Recipe

When the air turns crisp and the scent of fireplaces drifts through the breeze, there’s one treat I find myself craving again and again: a rich, warmly spiced Pumpkin Dump Cake Recipe. This cozy, no-fuss dessert feels like pulling your favorite worn quilt out of storage — comforting, familiar, and downright irresistible. Whether you’re hosting a harvest gathering or simply treating yourself after a long week, this easy treat promises to steal your heart.

this Recipe

Why You’ll Love This Pumpkin Dump Cake Recipe

There’s something downright magical about a dump cake. It’s decadent, simple, and practically foolproof — even on your busiest days.

• Ridiculously Easy: Dump the ingredients, layer them up, and bake. No mixers, no stress.
• Crowd-Pleaser: That sweet pumpkin base with a buttery cake topping? Pure comfort in every bite.
• Perfect for Planning Ahead: Whip it up the night before your gathering.
• Endlessly Customizable: Pecans, caramel drizzle, whipped cream… it’s your playground!

Ingredient Overview

Gather up these pantry staples and you’ll be ready to roll:

• Pumpkin Puree: Look for pure pumpkin — not the pre-sweetened pie filling.
• Evaporated Milk: Gives the filling a rich, silky texture.
• Granulated Sugar & Brown Sugar: Sweetness with a depth of molasses flavor.
• Pumpkin Pie Spice: A warm mix of cinnamon, nutmeg, ginger, and cloves.
• Yellow Cake Mix: The secret shortcut for an effortlessly tender topping.
• Butter: Melted, golden magic poured right on top.
• Optional Goodies: Chopped pecans, toffee bits, or a light dusting of powdered sugar.

How to Make This Pumpkin Dump Cake Recipe

This recipe is as easy as falling in love with the first chill of autumn. Let’s get started!

Step 1: Preheat and Prepare

Heat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish — a little extra love makes all the difference.

Step 2: Mix the Pumpkin Base

In a big mixing bowl, whisk together:

• 1 can (15 oz) pure pumpkin puree
• 1 can (12 oz) evaporated milk
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tablespoons pumpkin pie spice
• ½ teaspoon salt

Whisk until the mixture is smooth and silky.

Step 3: Pour It Out

Pour the pumpkin mixture into the prepared baking dish. Spread it gently so it’s nice and even.

Step 4: Blanket with Cake Mix

Sprinkle the yellow cake mix evenly over the pumpkin. Don’t stir it in — think of it like layering cozy sheets on a bed.

Step 5: Add the Butter

Melt 1 cup (2 sticks) of butter and slowly drizzle it across the surface, making sure to moisten as much of the cake mix as possible.

Optional: For a nutty crunch, scatter chopped pecans over the top before baking.

Step 6: Bake to Golden Bliss

Slide your dish into the oven and bake for 50–60 minutes, until the topping is golden brown and the edges look set. A little bit of wobble in the center is perfectly fine — it will firm up as it cools.

Step 7: Cool and Savor

Let your cake rest for at least 30 minutes before serving. It gives the flavors time to settle into pure perfection.

Pro Tips for the Best Pumpkin Dump Cake Recipe

• Chill the Butter Slightly: If you prefer, instead of melting it, you can thinly slice cold butter and layer it evenly over the cake mix for delightful buttery pockets.
• Keep Layers Distinct: It’s tempting to stir, but don’t! The magic happens when the pumpkin and cake stay layered.
• Watch Your Bake Time: Ovens have their own personalities. Start checking at 50 minutes to prevent overbaking.
• Patience Pays: Letting the cake rest after baking helps it firm up, making it easier to slice and serve.

Delicious Variations to Try

• Nut Lovers’ Delight: Toss a handful of chopped pecans or walnuts over the top for an extra crunch.
• Caramel Lovers’ Dream: Drizzle with a little warm caramel sauce once it’s out of the oven for an even richer dessert.
• Spice it Up: Swap your yellow cake mix for a spice cake mix to double down on those cozy fall flavors.
• Gluten-Free Option: Simply use a certified gluten-free cake mix — and make sure your pumpkin puree contains only pumpkin, no fillers.

FAQs About Pumpkin Dump Cake Recipe

Serving Suggestions for Pumpkin Dump Cake

This Pumpkin Dump Cake Recipe shines all on its own, but if you want to take it even further, here are some scrumptious ways to serve it:

• With Fresh Whipped Cream: A big, pillowy dollop of whipped cream balances the richness perfectly.
• Scoop of Ice Cream: Vanilla, butter pecan, or cinnamon ice cream melting into a warm slice? Heaven on a plate.
• Caramel Drizzle: A gentle pour of warm caramel sauce adds a sweet, buttery finish.
• Crunchy Topping: Sprinkle toasted pecans or a dusting of powdered sugar just before serving.
• Holiday Hero: Set it alongside your Thanksgiving pies or Christmas cookies — it’ll disappear in no time!

Conclusion

When the leaves start to fall and sweaters come out of storage, there’s just nothing like the cozy magic of a homemade Pumpkin Dump Cake Recipe. It’s simple, soul-warming, and full of that old-fashioned goodness that reminds us why we love gathering around the table.

I still remember the first time I made this — nervously hosting my very first Thanksgiving dinner. I needed a dessert that could handle the chaos of cooking turkey and dressing at the same time, and this little beauty didn’t just handle it — it stole the whole show. From that day on, it became a beloved part of my family’s fall traditions.

I hope it finds a place in your heart and your home, too.

If you give this Pumpkin Dump Cake Recipe a try, I’d be tickled to hear how you liked it!
Leave a comment below, share your baking triumphs, or tag me over on Instagram (@paisleyrecipes05) — I love seeing your kitchen creations.

From my kitchen to yours — wishing you sweet, cozy days and even sweeter desserts.

Pumpkin Dump Cake Recipe

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A cozy, effortless fall dessert made with rich pumpkin filling and a buttery cake topping — perfect for holidays or chilly evenings.

• Total Time: 1 hour 40 minutes
• Yield: 12 servings

Ingredients

• 1 can (15 oz) pure pumpkin puree
• 1 can (12 oz) evaporated milk
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tablespoons pumpkin pie spice
• ½ teaspoon salt
• 1 box yellow cake mix
• 1 cup (2 sticks) butter, melted
• Optional: chopped pecans, toffee bits

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, evaporated milk, sugars, eggs, pumpkin pie spice, and salt until smooth.
3. Pour the pumpkin mixture into the baking dish and spread evenly.
4. Sprinkle yellow cake mix evenly over the pumpkin layer.
5. Drizzle melted butter evenly over the cake mix.
6. Sprinkle chopped pecans or toffee bits if desired.
7. Bake for 50–60 minutes or until the top is golden and set.
8. Let cool for at least 30 minutes before serving.

Notes

• Do not stir the cake mix into the pumpkin filling; layering is key for the perfect texture.
• Store leftovers covered in the refrigerator for up to 4 days.
• For extra spice, swap yellow cake mix with spice cake mix.

• Author: Paisley Morgan
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 380
• Sugar: 35g
• Sodium: 310mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg