Pumpkin Dump Cake

Every fall, I look forward to baking a few desserts that make the house smell like home. This pumpkin dump cake is the one that never fails to do that.

The scent of pumpkin, butter, and warm spices fills the air long before it comes out of the oven, and it always reminds me why baked desserts have their own special magic.

It’s soft underneath, golden on top, and has that balance of sweetness and spice that makes everyone quiet at the first bite.

I first made this cake for a small family dinner, not expecting it to steal the attention from the pie on the table.

But as soon as the first spoonful was served with melting ice cream, the room filled with that satisfied silence that only truly good desserts can bring.

It’s rich but gentle, with a texture that feels both cozy and indulgent. The buttery crumble on top turns crisp as it bakes, creating the perfect contrast to the smooth pumpkin layer below.

Now it’s the dessert I bake when I want warmth to spread through the kitchen and a reason for everyone to stay just a little longer at the table.

The beauty of this recipe isn’t in how quick it is — it’s in how real it tastes.

Each bite carries the flavor of pumpkin spice and the melt of butter, ending with that soft sweetness that makes you close your eyes for a second.

This cake doesn’t need decoration or fuss. It’s pure, golden comfort on a plate — especially when served warm with a scoop of vanilla ice cream melting slowly over the top.

Table of Contents

Pumpkin Dump Cake Recipe

Ingredients

1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 box yellow cake mix (approximately 15.25 oz)
¾ cup melted unsalted butter
½ cup chopped pecans or walnuts (optional, for topping)
Vanilla ice cream or whipped cream for serving (optional)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the mixture is completely smooth and evenly blended.
Pour the pumpkin mixture into the prepared baking dish and spread it out evenly.
Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Do not mix it in; simply make sure it covers the entire surface.
Slowly drizzle the melted butter over the top of the cake mix. Try to cover as much of the dry mix as possible to ensure an even bake.
If using, sprinkle chopped pecans or walnuts over the top for a delicious crunch and a nutty aroma.
Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and set. The edges should be slightly crisp, while the inside remains soft and custard-like.
Remove from the oven and allow it to cool slightly before serving. The texture will set more as it cools, making it easier to cut into squares or scoop with a spoon.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

What Makes Pumpkin Dump Cake So Special?

Pumpkin dump cake stands out because of its texture and flavor. The bottom layer tastes like a soft pumpkin pie, while the top layer turns buttery, crisp, and golden.

As it bakes, the pumpkin filling becomes silky and rich, and the cake mix on top creates a delicate crunch.

When served warm with ice cream, it feels both cozy and luxurious, making it a favorite for gatherings or quiet evenings at home.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin puree, but it needs to be cooked and blended properly before using. Fresh pumpkin often contains more water than canned puree, which can make the cake soggy if not prepared right.

Use sugar pumpkins: These are smaller and sweeter than carving pumpkins, giving a smoother texture and richer flavor.
Drain extra liquid: After cooking and blending, strain the puree through a fine cloth to remove excess moisture.
Measure accurately: Use the same amount as the canned version (15 ounces or about 1¾ cups).

Using fresh pumpkin gives the cake a lighter and earthier taste, but canned puree works perfectly for consistent results.

What Type Of Cake Mix Works Best For Pumpkin Dump Cake?

Choosing the right cake mix can change the taste completely.

Yellow cake mix: Gives a buttery flavor and a golden top, making it the most traditional choice.
Spice cake mix: Adds more cinnamon, nutmeg, and cloves, creating a stronger fall flavor.
Vanilla or white cake mix: Creates a milder sweetness that highlights the pumpkin’s natural taste.

Each option works well, but yellow cake mix provides the classic flavor and texture people expect in this dessert.

Can I Add Extra Ingredients For More Flavor?

You can definitely add small extras to make your pumpkin dump cake more personal. These add-ins bring different textures and tastes without changing the base recipe.

Chopped nuts: Add crunch and a nutty aroma, especially pecans or walnuts.
Chocolate chips: Melt slightly while baking, adding a sweet contrast to the spiced pumpkin.
Caramel drizzle: A light drizzle over the baked cake gives it a soft sweetness that complements the buttery top.
Coconut flakes: Toasted flakes can add a light chewiness and tropical touch.

These simple touches can make each batch feel a little different while keeping that same cozy flavor.

Why Is My Pumpkin Dump Cake Not Set Properly?

If the cake is too runny or doesn’t firm up, it usually means the pumpkin layer had too much liquid or the cake was underbaked.

Check baking time: Bake for 50 to 60 minutes, or until the top is golden and the edges are firm.
Avoid extra liquid: Stick to evaporated milk, not regular milk, since it has less water.
Cool before serving: Let the cake rest for at least 15–20 minutes after baking so the filling can set.

This helps the layers hold their shape while keeping the texture smooth and creamy inside.

How To Serve Pumpkin Dump Cake The Right Way?

Pumpkin dump cake tastes best when served warm, but it can be enjoyed in different ways depending on the occasion.

Serve warm: The pumpkin filling stays soft and the topping has the perfect crispness.
Add ice cream: Vanilla ice cream melts slightly on top, creating a creamy sauce-like effect.
Top with whipped cream: Gives a light, airy contrast to the dense cake.
Dust with cinnamon or nutmeg: Adds aroma and enhances the fall flavor.

Each serving style creates its own experience, making it easy to adjust for casual or special occasions.

Can Pumpkin Dump Cake Be Made Ahead Of Time?

Yes, this cake can be made ahead and still taste amazing. It’s perfect for busy days or large family gatherings.

Bake a day before: Store it in the fridge after cooling completely. Reheat before serving for the best texture.
Keep topping crisp: If you want the top to stay crunchy, reheat uncovered in the oven instead of using the microwave.
Add toppings later: Ice cream or whipped cream should be added right before serving, never beforehand.

Making it ahead saves time and lets the flavors blend even more overnight.

How To Store Pumpkin Dump Cake Properly?

Proper storage keeps your cake fresh and flavorful for days.

Room temperature: If the weather is cool, it can stay covered at room temperature for up to 1 day.
Refrigerator: Store in an airtight container for up to 4 days. It stays moist and tasty.
Freezer: Freeze for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container.
Thawing: Let it thaw in the fridge overnight and reheat gently before serving.

Storing it the right way helps preserve both the soft pumpkin layer and the crispy top, so it tastes just as good later.

How To Reheat Pumpkin Dump Cake Without Drying It Out?

Reheating correctly keeps the cake moist and flavorful instead of dry or overbaked.

Microwave: Heat single servings for 20–30 seconds until warm.
Oven: Warm at 300°F (150°C) for 10–15 minutes if you’re reheating the whole dish.
Avoid high heat: Heating too quickly can make the topping tough.

This gentle reheating method keeps the cake soft underneath and slightly crisp on top.

Can I Make Pumpkin Dump Cake Without Eggs Or Dairy?

Yes, you can make it egg-free or dairy-free with simple substitutions while keeping the same rich taste.

For eggs: Use ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg.
For butter: Use melted coconut oil or plant-based margarine.
For milk: Replace evaporated milk with any thick non-dairy milk like oat or soy milk mixed with a teaspoon of cornstarch.

These swaps make the dessert suitable for everyone while keeping its original flavor and soft texture.

Why Is Pumpkin Dump Cake Perfect For Gatherings?

Pumpkin dump cake is loved for its taste and texture that pleases nearly everyone. It’s easy to serve, holds its shape, and looks impressive with minimal effort.

It also fills the space with that sweet, spiced aroma that makes people naturally gather around.

Each slice feels special but not heavy, making it the kind of dessert that disappears fast from the table.