Pumpkin pie might get all the fall glory, but Pumpkin Dump Cake is the easier, crowd-pleasing cousin that delivers the same cozy flavors with half the work. No pie crust, no fussy techniques; just a pan of spiced pumpkin filling topped with buttery cake that bakes into a golden, crisp topping.
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This recipe is one of those perfect fall desserts to keep in your back pocket. It feeds a crowd, slices neatly once cooled, and pairs beautifully with whipped cream or a scoop of vanilla ice cream. The layers are simple but irresistible: rich pumpkin custard on the bottom, crunchy buttery topping on top.
This fall dessert recipe is nearly foolproof. If you can open a few cans and sprinkle on cake mix, you can make Pumpkin Dump Cake. It’s the kind of dessert that always disappears first at family dinners and potlucks, and it makes the house smell like fall while it bakes.
Ingredients
- Pure pumpkin puree – You can use 1 large can or 2 smaller cans. The large can is 28 ounces and that’s close enough. Or use 2 small 15-ounce cans. This recipe isn’t fussy.
- Evaporated milk – Ensure you’re using evaporated milk and NOT sweetened condensed milk.
- Brown sugar – Not packed.
- Pumpkin pie spice – Fresh spices make all the difference in flavor!
- Ground cinnamon
- Vanilla extract – I use artificial vanilla extract. It’s just fine.
- Eggs – Or extra large eggs.
- Yellow cake mix
- Butter
How to Make Pumpkin Dump Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and double-check the temp with a digital oven thermometer—ovens can be off, and this dessert needs steady heat. Grease a 9×13-inch ceramic baking dish with butter or nonstick spray.
Combine the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large mixing bowl. I prefer glass so I can see everything blend together.
Mix using a hand mixer on low speed until the ingredients are smooth and combined.
Add the eggs one at a time, beating well after each addition. A silicone spatula helps scrape the bowl clean.
Pour the filling into the greased baking dish and spread it evenly.
Sprinkle the dry cake mix over the top. I like to use a fine mesh sieve to avoid clumps, though you can sprinkle straight from the box.
Spread the cake mix gently with an offset spatula so it covers the pumpkin mixture.
Arrange the thin butter slices in even rows across the top for consistent coverage.
Bake uncovered for 45–50 minutes. The top should be golden brown and crisp. I test doneness by giving the pan a gentle shake; the filling should jiggle slightly but not look soupy.
Cool completely in the pan before slicing. A bench scraper makes neat squares if you want bakery-style pieces.
Chef Jenn’s Tips
- Don’t skip cooling; the filling firms up as it cools.
- Slice the butter thin so it melts evenly across the top.
- This cake is even better the next day after chilling overnight.
- Serve it warm for a softer filling or cold for a firmer texture.
Recommended
Serving Suggestion
Pumpkin Dump Cake is the perfect ending to a fall dinner of roast chicken or pork chops with mashed potatoes. Add a dollop of whipped cream or vanilla ice cream on top for the ultimate treat.
Storage
Cover and refrigerate leftovers for up to 4 days. This cake can also be frozen in individual slices for up to 2 months. Just thaw in the fridge before serving.
Pumpkin Dump Cake
Equipment
Ingredients
- 29 ounces pure pumpkin puree 1 large can or 2 15-ounce cans
- 12 ounces evaporated milk 1 can
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 box yellow cake mix
- 1½ sticks butter cut into thin slices
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Combine the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large mixing bowl.
- Mix with a hand mixer on low speed until just combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin filling.
- Spread the cake mix gently with a spatula or knife so it covers the filling.
- Arrange the butter slices in neat rows on top of the cake mix.
- Bake uncovered for 45–50 minutes, until the top is golden brown and the filling is hot and bubbly.
Notes
Chef Jenn’s Tips
- Don’t skip cooling; the filling firms up as it cools.
- Slice the butter thin so it melts evenly across the top.
- This cake is even better the next day after chilling overnight.
- Serve it warm for a softer filling or cold for a firmer texture.