Pumpkin dump cake is the ultimate fall dessert that delivers big flavor with almost no effort. Pumpkin Dump Cake brings together creamy pumpkin filling, warm spices, and a buttery cake topping in one pan—perfect for everyone from kitchen rookies to seasoned bakers. Whether you’re craving something cozy after a crisp autumn walk or need a dessert that wows at potlucks, this recipe hits the spot. Read on to learn how to make this crowd‑pleaser step by step, plus tips, variations, and storage ideas so you get that perfect texture and flavor every time.
Why You’ll Love Pumpkin Dump Cake
- Simplicity: No fancy layering or rolling—just dump and bake.
- Comforting flavor: Pumpkin, brown sugar, spices, buttery cake and optional crunch make it feel like a warm hug.
- Versatility: Serve it warm with whipped cream or ice cream, or chill it overnight for a denser texture.
- Crowd‑pleasing: Feeds a crowd (9×13 pan) and satisfies many dessert preferences (spicy, sweet, crunchy, creamy).
Ingredients
Here are the ingredients you’ll need:
- 1 (15 oz) can pure pumpkin puree
- 1 (10 oz) can evaporated milk
- 1 cup light brown sugar (packed)
- 3 large eggs
- 3 teaspoons pumpkin pie spice
- 1 standard box yellow cake mix (about 15‑18 oz)
- 1 cup (2 sticks) butter, melted
- 1 cup coarsely crushed graham crackers or chopped pecans (your choice)
- ½ cup toffee bits (optional, for extra crunch and caramel flavor)
Step‑by‑Step: How to Make Pumpkin Dump Cake
- Preheat & Prep Pan
Preheat your oven to 350°F (about 175°C). Grease a 9×13‑inch baking pan with nonstick spray or lightly butter the bottom and sides. - Mix Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, light brown sugar, eggs, and pumpkin pie spice until smooth and well combined. Pour this mixture into the prepared baking pan, spreading it evenly. - Add Cake Mix Layer & Crunch
Sprinkle the entire dry yellow cake mix evenly over the pumpkin mixture. Then, distribute the crushed graham crackers or chopped pecans on top. If you like, scatter the toffee bits for extra texture and flavor. - Butter Topping
Drizzle or pour the melted butter evenly over the top of the cake mix and crunchy layer. The butter will seep down to help cook the filling and crisp the topping as it bakes. - Bake
Place the pan in the preheated oven. Bake for 45‑50 minutes, or until the edges are lightly browned and the center is set (not jiggly). The center should feel firm when gently shaken. - Cool & Serve
Let the cake cool somewhat before serving. You can serve warm (my favorite!) or let it cool to room temperature. Optionally, top with vanilla ice cream or whipped cream before serving.
Helpful Tips
- Use room‑temperature eggs so they incorporate more smoothly into the pumpkin mixture.
- Be sure your butter is fully melted but not browned. If it’s hot, it may begin cooking parts of the cake prematurely.
- For even baking, rotate the pan partway through baking time (around 25 minutes) so edges don’t get over‑browned.
- Test doneness by inserting a toothpick or small knife in center—if it comes out mostly clean (a few moist crumbs are okay), it’s done.
- If top is browning too fast but center isn’t set, loosely tent with aluminum foil to protect the topping.
Substitutions And Variations
- Spice Adjustments: If you prefer more spice, add a pinch of ground cloves or ginger. If less, reduce pumpkin pie spice to 2 tsp or use cinnamon only.
- Sugar Alternatives: Swap light brown sugar for dark brown sugar for a deeper molasses flavor, or use coconut sugar for a more subtle sweetness.
- Crunch Swap‑Outs: Instead of graham crackers or pecans, try chopped walnuts, almonds, or even crushed gingersnaps.
- Cake Mix Types: You can use spice cake mix instead of yellow for an even more autumnal flavor. Just know it will add its own spice profile.
- Add‑Ins: Stir in chocolate chips, dried cranberries, or raisins. Or swirl in some caramel sauce before baking.
- Topping Ideas: Serve with whipped cream, vanilla bean ice cream, or a drizzle of salted caramel or butterscotch sauce.
Storage Instructions
- After baking, let the Pumpkin Dump Cake cool completely.
- Store covered tightly in the refrigerator in an airtight container or tightly wrapped with plastic wrap or foil.
- It will stay good for up to 3 days. (You may notice the topping softens somewhat in the fridge.)
- To reheat, warm individual slices in the microwave for ~20–30 seconds, or warm the whole pan in a 325°F oven for 10–15 minutes until heated through.
Nutritional Information
Here’s an approximate breakdown per serving (assuming 12 servings from a 9×13 pan). Values are estimates:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~ 460 |
| Total Fat | ~ 21.6 g |
| Saturated Fat | depends on butter type |
| Cholesterol | ~ 88 mg |
| Sodium | ~ 395 mg |
| Carbohydrates | ~ 62 g |
| Sugars | ~ 35 g |
| Protein | ~ 6.5 g |
| Fiber | small (pumpkin adds some) |
Serving Suggestions
- Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream—contrast between warm cake and cold cream is divine.
- Sprinkle a little cinnamon on top for garnish.
- Add a drizzle of caramel or butterscotch sauce for extra indulgence.
- For a fall gathering, pair with a cup of coffee, chai tea, or apple cider.
- If you like texture contrast, serve a slice with a crunchy element like candied pecans or crisp apples on the side.
Frequently Asked Questions About Pumpkin Dump Cake
What is “dump cake,” exactly?
A dump cake is a dessert where you “dump” or layer ingredients (often a fruit or creamy base), sprinkle cake mix or another topping, and add melted butter—then bake. You don’t stir everything together, which simplifies prep and gives distinct layers of texture.
Can I make this ahead of time?
Yes! You can bake it the night before and refrigerate. Warm individual slices before serving to bring back some of the fresh‑baked feel. However, the topping may soften a bit in the fridge; reheating in oven helps crisp it up again.
Can I freeze Pumpkin Dump Cake?
It’s possible. Cool completely, wrap tightly in plastic wrap then foil, or store in a freezer‑safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven to revive the texture.
How can I make it healthier or lighter?
You can try substituting lower‑fat evaporated milk, using less butter (though it changes the texture), using a sugar substitute for part of the sugar, or choosing a whole‑grain or light cake mix. Also, nuts can add healthy fats and flavor.
What if the top is too soggy or the middle isn’t set?
If the top is browning too fast, tent with foil. If center isn’t set after full baking time, let it bake another 5‑10 minutes. Ovens vary, so use visual cues: edges should be set and somewhat pulling from the pan, center firm when touched.
Conclusion
Pumpkin dump cake is one of those wonders—easy, comforting, and so satisfying. Thank you for spending time with this recipe; I hope you feel inspired to whip up this dessert for your next cozy evening or gathering. It’s a joy to bake when the flavors are rich yet the process is simple, and this cake delivers just that. I can’t wait for you to taste its warm pumpkin spice, golden buttery topping, and that perfect little crunch. Here’s to delicious baking, sweet moments shared, and many pieces of dump cake in your future. Enjoy every bite!
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Pumpkin Dump Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Pumpkin Dump Cake is a cozy, easy-to-make dessert with warm spices, a creamy pumpkin layer, and a buttery, crisp topping. It’s a perfect no-fuss treat for fall gatherings or a weeknight sweet tooth.
Ingredients
1 (15 oz) can pumpkin puree
1 (10 oz) can evaporated milk
1 cup packed light brown sugar
3 large eggs
3 tsp pumpkin pie spice
1 box yellow cake mix (15–18 oz)
1 cup (2 sticks) butter, melted
1 cup crushed graham crackers or chopped pecans
½ cup toffee bits (optional)
Instructions
- Preheat & Prep Pan
Preheat your oven to 350°F (about 175°C). Grease a 9×13‑inch baking pan with nonstick spray or lightly butter the bottom and sides. - Mix Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, light brown sugar, eggs, and pumpkin pie spice until smooth and well combined. Pour this mixture into the prepared baking pan, spreading it evenly. - Add Cake Mix Layer & Crunch
Sprinkle the entire dry yellow cake mix evenly over the pumpkin mixture. Then, distribute the crushed graham crackers or chopped pecans on top. If you like, scatter the toffee bits for extra texture and flavor. - Butter Topping
Drizzle or pour the melted butter evenly over the top of the cake mix and crunchy layer. The butter will seep down to help cook the filling and crisp the topping as it bakes. - Bake
Place the pan in the preheated oven. Bake for 45‑50 minutes, or until the edges are lightly browned and the center is set (not jiggly). The center should feel firm when gently shaken. - Cool & Serve
Let the cake cool somewhat before serving. You can serve warm (my favorite!) or let it cool to room temperature. Optionally, top with vanilla ice cream or whipped cream before serving.
Notes
Top with ice cream or whipped cream. Store leftovers covered in the fridge for up to 3 days. Reheat slices in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice (1/12 of 9x13 pan)
- Calories: 460
- Sugar: 35 g
- Carbohydrates: 62 g
- Protein: 6.5 g