Introduction
On a crisp October evening, Ella Chef stood in her cozy kitchen, looking for a dessert that captured the spirit of fall — something easy yet indulgent. That’s when she discovered the beauty of the Pumpkin Dump Cake. With a few pantry staples and no mixing fuss, she layered pumpkin puree, cake mix, butter, and spices, letting the oven perform its magic. The result was a golden, buttery dessert that filled the air with cinnamon warmth. For Ella, this recipe became a seasonal favorite — a testament to how simple ingredients can come together to create the perfect taste of autumn comfort.
Pumpkin Dump Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla until well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Do not stir.
- Drizzle melted butter over the top and sprinkle with chopped nuts if desired.
- Bake for 50–55 minutes, or until golden brown and set in the center.
- Cool for 15 minutes before slicing. Serve warm or chilled with whipped cream and a dusting of cinnamon.
Nutrition
Notes
How to Make the Recipe
Making a Pumpkin Dump Cake is incredibly simple — it’s the perfect dessert when you want something impressive with minimal effort. Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla extract. Whisk everything together until smooth and well-blended.
Next, pour the pumpkin mixture into your prepared baking dish and spread it evenly with a spatula. This will be the rich, custard-like base of your dessert. Take your box of yellow cake mix and sprinkle it evenly over the top of the pumpkin layer — don’t mix it in. The dry mix will transform into a sweet, crumbly topping once baked.
Melt your butter and drizzle it over the cake mix as evenly as possible. If you like a little crunch and nutty flavor, add chopped pecans or walnuts on top. Place the dish in the preheated oven and bake for 50–55 minutes, or until the top is golden and firm to the touch.
Let the cake cool slightly before cutting into squares. It can be served warm, room temperature, or chilled — each version offers a slightly different but equally delightful experience. Top with a generous swirl of whipped cream and a light sprinkle of cinnamon for the ultimate fall presentation.
This easy dessert captures all the flavors of pumpkin pie with the cozy simplicity of a dump cake — making it a must-bake for autumn gatherings or Thanksgiving celebrations.
Conclusion
The Pumpkin Dump Cake by Ella Chef is the definition of effortless comfort. Its creamy pumpkin base and buttery, crisp topping create a perfect harmony of flavor and texture. Whether enjoyed fresh from the oven or chilled the next day, each bite delivers warmth, spice, and sweetness — everything fall should taste like. For Ella, it’s more than just dessert; it’s a seasonal tradition that brings family together. With its rustic charm and irresistible aroma, this cake proves that the simplest recipes often bring the greatest joy.