Easy Pumpkin Dump Cake Recipe : Best Fall Dessert

Pumpkin desserts always bring me back to family gatherings during fall. For years, I stuck to making pumpkin pie, but one holiday I decided to try something different. I baked a pumpkin dump cake, and it instantly became the dish everyone requested year after year. What makes it so loved is how simple it is to prepare while still delivering that rich pumpkin flavor. The filling turns into a creamy custard, and the buttery cake topping gives it the perfect crunch. Compared to traditional pie, it’s easier, faster, and just as comforting.

Why This Pumpkin Dump Cake Recipe Works

Many pumpkin desserts struggle with either being too heavy or developing cracks on the surface. This recipe avoids both problems. The custard-like base bakes up smooth and holds its shape while the cake mix topping becomes crisp and golden. The combination creates a perfect balance of soft and crunchy textures. Unlike pie, there’s no pastry to roll out, and unlike many dump cakes, the spice blend here is more flavorful and the texture more tender. It’s simple enough for beginners yet impressive enough for the holiday table.I

Ingredients You’ll Need

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup sugar (white or brown)
• 2 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup butter, melted
• Pinch of salt

Crust Options:

• Classic: Use yellow cake mix for a sweet and buttery topping.
• Spiced: Try spice cake mix for a deeper fall flavor.
• Nutty: Add chopped pecans or walnuts before baking for crunch.
• Light: Sprinkle oats with a little brown sugar over the top for a lighter, rustic finish.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan with butter or non-stick spray.
2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
3. Pour the pumpkin mixture into the prepared pan, spreading evenly.
4. Sprinkle the dry cake mix evenly over the pumpkin filling.
5. Drizzle melted butter slowly and evenly across the entire surface.
6. Bake for 50–60 minutes. The edges should be golden and the center should be set but slightly jiggly.
7. Allow the cake to cool at least 30 minutes before slicing or scooping.

Expert Baking Tips

• Even Butter Coverage: Drizzle butter evenly so no dry patches remain. This prevents parts of the cake mix from staying powdery.
• Prevent Cracks: Don’t overbake. Check at 50 minutes—the center should not look wet but should still have a soft jiggle.
• Avoid Soggy Bottoms: Make sure the oven is fully preheated. A steady heat helps the custard set properly.
• Test for Doneness: Insert a toothpick near the edge; it should come out clean while the center stays slightly soft.

Variations & Modern Twists

• Gluten-Free: Use a certified gluten-free cake mix for the topping.
• Vegan: Replace evaporated milk with coconut milk and eggs with flax eggs or chia eggs.
• Nut-Based: Instead of cake mix, use a topping of almond flour, brown sugar, and butter for a grain-free version.
• Chocolate Swirl: Add a few spoonfuls of melted chocolate to the pumpkin filling before baking.
• Maple Touch: Mix a tablespoon of maple syrup into the filling for extra warmth.

Serving & Presentation Ideas

• Classic: Serve warm with a big spoonful of whipped cream.
• Indulgent: Drizzle with caramel sauce and sprinkle sea salt on top.
• Festive: Add sugared cranberries or candied pecans for holiday flair.
• Cozy: Pair with vanilla ice cream while the cake is still slightly warm. The hot-and-cold combo is irresistible.

FAQs

Conclusion

Pumpkin dump cake is one of the easiest ways to bring fall flavors to the table without the stress of making pie crust. It’s rich, smooth, and always a crowd-pleaser. Whether you keep it classic or add your own twist, this recipe guarantees warm holiday comfort in every bite. Serve it at Thanksgiving, family gatherings, or even as a weeknight treat it’s the kind of dessert that turns simple ingredients into something unforgettable.

Pumpkin Dump Cake (No-Mix, One-Pan)

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Cozy fall dessert with a creamy pumpkin base and a golden, buttery cake-mix topping. No mixer, one pan, 10 minutes of prep. Great for holidays, potlucks, and make‑ahead.

• Total Time: 60 minutes
• Yield: 12 servings 1x

Ingredients

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• 1 can (15 oz) pumpkin puree (not pie mix)
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract
• 2 to 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 box (15–16 oz) yellow or spice cake mix
• 3/4 cup (12 tbsp) unsalted butter, cold and sliced thin OR melted

 

• 1/2 to 3/4 cup chopped pecans (optional)

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Instructions

• Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch pan.
• Make filling: In a bowl, whisk pumpkin puree, eggs, both sugars, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth. Pour into pan.
• Add dry mix: Sprinkle cake mix evenly over the filling. Do not stir.
• Add butter:
  • Crisp top: Dot the surface with thin slices of cold butter, covering as evenly as possible.
  • Softer cobbler top: Drizzle melted butter evenly over the dry mix.
• Add nuts (optional): Sprinkle pecans over the top.
• Bake: 45–60 minutes, until the edges are set, the center has a slight jiggle, and the top is golden with no large dry patches. Metal pans brown faster; glass may need a few extra minutes.
• Cool: Rest 20–30 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Notes

• Pumpkin pie mix: If using 30 oz pie mix, reduce granulated sugar to 1/4 cup and skip added spice.
• Dairy-free: Swap evaporated milk for full‑fat coconut milk; use plant‑based butter.
• Gluten-free: Use a GF yellow cake mix and add 5–10 minutes if needed for browning.
• Avoid soggy spots: Distribute butter evenly and don’t underbake; look for a steady but slight center jiggle.
• Storage: Refrigerate covered up to 4 days. Reheat at 350°F for 8–10 minutes to refresh the top. Freeze up to 2 months; thaw in the fridge, then warm.

• Author: Soukaina
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (1/12 of pan)
• Calories: 360
• Sugar: 32 g
• Sodium: 370 mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48 g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 70 mg