Pumpkin Dump Cake Recipe

Introduction

One chilly autumn evening, Ella Chef wanted to bake something comforting but effortless after a long day. With a can of pumpkin puree, a box of cake mix, and a sprinkle of fall spices, she created her now-famous Pumpkin Dump Cake. The name might sound casual, but the flavor is anything but — warm, cozy, and perfectly spiced. The dessert came out of the oven golden and fragrant, filling her kitchen with the aroma of cinnamon and nutmeg. From that moment, it became a fall tradition for her family, a dessert that captures the essence of the season in every bite.

Pumpkin Dump Cake

A rich, spiced pumpkin dessert with a buttery cake topping — the easiest fall recipe you’ll ever make!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Pumpkin Filling

• 1 can pumpkin puree 15 oz
• 1 can evaporated milk 12 oz
• 3 large eggs lightly beaten
• 1 cup granulated sugar
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

Topping

• 1 box yellow cake mix about 15 oz
• 1/2 cup unsalted butter melted
• 1/2 cup chopped pecans or walnuts optional for crunch

Equipment

• 9×13 inch baking dish
• Mixing bowl
• Spatula

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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 baking dish.
4. Evenly sprinkle the dry cake mix over the pumpkin filling — do not mix.
5. Drizzle the melted butter over the cake mix, covering as much surface as possible. Top with nuts if using.
6. Bake for 50–55 minutes, or until the top is golden brown and the center is set. Cool for 15 minutes before serving.

Nutrition

Calories: 340kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 8gCholesterol: 80mgSodium: 420mgPotassium: 240mgFiber: 2gSugar: 32gVitamin A: 6000IUVitamin C: 3mgCalcium: 90mgIron: 1.4mg

Notes

Serve warm with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to 3 days.

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How to Make Pumpkin Dump Cake Recipe

To make Pumpkin Dump Cake, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and a pinch of salt until smooth and well combined. This mixture will serve as the creamy pumpkin layer that forms the base of your cake.

Pour the pumpkin mixture evenly into the prepared baking dish. Next, take a box of yellow cake mix and sprinkle it evenly over the top of the pumpkin filling — no stirring needed. The key to a dump cake is layering, not mixing. Drizzle the melted butter over the top, covering as much of the dry cake mix as possible. If you’d like extra texture, sprinkle chopped pecans or walnuts on top.

Bake for 50–55 minutes, or until the top turns golden brown and the filling is set. As it bakes, the pumpkin mixture thickens while the cake mix transforms into a crumbly, buttery crust. Once done, let the cake cool for at least 15 minutes before slicing.

For serving, enjoy it warm with whipped cream or a scoop of vanilla ice cream for the perfect contrast of flavors and temperatures. This recipe is simple, satisfying, and ideal for cozy fall evenings or festive gatherings.

Conclusion

Pumpkin Dump Cake, created by Ella Chef, is the ultimate easy dessert for pumpkin lovers. With its luscious spiced pumpkin base and buttery cake topping, it brings together all the comforting flavors of autumn in one irresistible bite. Perfect for Thanksgiving or any chilly evening, this cake combines convenience with homemade warmth. Whether served fresh from the oven or chilled from the fridge, it’s a dessert that delights with every spoonful — a true seasonal favorite that proves simplicity and flavor go hand in hand.