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Freshly baked pumpkin dump cake with a golden buttery topping and creamy pumpkin layer underneath, served in a baking dish.

Pumpkin Dump Cake

Olivia Carter
The ultimate “dump-and-go” fall dessert. Creamy spiced pumpkin on the bottom, buttery golden crumble on top. Looks fancy, requires zero skill.
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10 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours
COST $10 – $15
Course Dessert
Cuisine American
Keyword pumpkin dump cake
Servings 15 peoples
Calories 385 kcal

Equipment

  • 9x13-inch baking pan
  • 1 Big mixing bowl
  • A whisk
  • Measuring cups & spoons

Ingredients
  

For the Pumpkin Layer:

  • 1 can pure pumpkin purée 15 oz
  • 1 can evaporated milk 12 oz
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 tbsp pumpkin pie spice
  • ½ tsp salt

For the Topping (The Good Stuff):

  • 1 box yellow cake mix 15 oz
  • 1 cup unsalted butter, melted 2 sticks
  • 1 cup chopped pecans or walnuts

Instructions
 

  • Heat the Oven: Crank it to 350°F (175°C). Grease your 9x13 pan.
  • Mix the Base: In your big bowl, whisk the pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until smooth. No lumps!
    Pumpkin purée, eggs, brown sugar, and spices being whisked together in a bowl to create a smooth pumpkin base.
  • The “Dump”: Pour this smooth mixture into your greased pan. Then, spread the entire dry cake mix uniformly over the surface. Do NOT stir! Just pat it down lightly or break up any huge clumps with your fingers.
    Dry cake mix evenly layered over pumpkin filling in a rectangular baking pan before baking.
  • Butter Bath: Drizzle the melted butter as evenly as you can over the dry cake mix. Try to hit most of it. Sprinkle nuts on top if using.
    Melted butter being poured over dry cake mix to create a golden, crisp topping during baking.
  • Bake: Slide it into the oven for 45-60 minutes. It’s done when the edges are golden brown, and the center has just a slight jiggle (not a wobbly wave).
    Pumpkin dump cake baking in the oven with golden edges forming and a lightly set center.
  • Cool (The Torture Step): Let it cool on the counter for a full hour. This lets the custard layer set. I know, it’s hard.
    Pumpkin dump cake cooling after baking, allowing the custard pumpkin layer to fully set before slicing.

Notes

  • THE RULE: Never stir the cake mix into the wet layer. The separation creates the magic two-texture thing.
  • It becomes even more delicious after spending a day in the fridge. The flavors get to know each other.
  • If you use a spice cake mix, you can reduce the pumpkin pie spice in the filling to 2 tsp, so it’s not too spicy.
  • Keep any remaining food covered in the refrigerator for a maximum of four days.

NUTRITION (Per serving, about 1/12th of the pan):

  • Calories: 385
  • Fat: 21g
  • Carbs: 46g
  • Sugar: 28g
  • Protein: 5g