Introduction
Every fall, Ella Chef celebrates the cozy season with her signature Pumpkin Dump Cake — a dessert born from simplicity and full of warmth. One chilly October evening, she wanted to bake something comforting but effortless. She layered pumpkin puree, cake mix, and butter, then watched as the oven transformed them into a golden, spiced masterpiece. The scent of cinnamon filled her kitchen, reminding her of family gatherings and the joy of homemade desserts. For Ella, this cake is more than a treat — it’s the essence of autumn captured in every bite, easy enough for anyone to create and love.
Pumpkin Dump Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer — do not stir.
- Top with chopped pecans if using, then drizzle melted butter evenly across the surface.
- Bake for 50–55 minutes, or until the top is golden and set. Let cool before serving.
- Serve warm or chilled with a dollop of whipped cream and a sprinkle of cinnamon.
Nutrition
Notes
How to Make the Recipe
Making Pumpkin Dump Cake is as effortless as it is delicious. Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla extract until the mixture is completely smooth and well blended. This will form your creamy, custard-like base.
Pour the pumpkin mixture evenly into the baking dish. Then, take a box of yellow cake mix and sprinkle it dry over the top of the pumpkin filling — resist the urge to stir! The dry mix will combine with the butter as it bakes, creating a golden, crunchy topping. Next, drizzle the melted butter evenly across the top to help it crisp beautifully in the oven. If you’d like an extra layer of texture and flavor, scatter some chopped pecans over the top.
Bake the cake for about 50–55 minutes or until the top is golden brown and the edges begin to pull away from the dish. Let it cool slightly to allow the layers to set. When ready to serve, top each slice with a generous dollop of whipped cream and a sprinkle of ground cinnamon for that cozy fall aroma.
This dessert can be served warm or chilled — either way, it’s packed with autumn flavor. Each bite delivers a perfect mix of creamy pumpkin, spiced sweetness, and buttery crunch — the essence of fall in one dish.
Conclusion
The Pumpkin Dump Cake by Ella Chef is the perfect blend of ease and indulgence. Its soft, spiced pumpkin base meets a golden, buttery crumble that melts in your mouth with every bite. Topped with whipped cream and a hint of cinnamon, it feels like autumn wrapped in sweetness. For Ella, this dessert isn’t just about flavor — it’s about the memories it stirs: cozy evenings, laughter around the table, and the comforting scent of pumpkin spice filling the home. Simple, rustic, and utterly satisfying — this cake is everything fall should taste like.