Pumpkin Dump Cake is the easiest one-bowl pumpkin dessert recipe. Boxed cake mix makes a caramelized, streusel layer on top of a creamy pumpkin base.
This easy Pumpkin Dump Cake is my low-effort, high-reward fall dessert.
Stir the pumpkin filling in one bowl, scatter cake mix on top, then pour over butter. The oven does the rest. The edges bake crisp and the center turns silky and creamy, just like pumpkin pie.
It’s way simpler than my favorite pumpkin roll cake (or even my easy pumpkin cupcakes!)
Pumpkin Dump Cake Ingredients
Everything you need is pantry-friendly.
- Pumpkin puree: A whole 15 oz can. If you open a larger can, here’s how to freeze the extra canned pumpkin, or use the leftovers to bake a batch of moist pumpkin muffins or pumpkin chocolate chip cookies.
- Evaporated milk
- Eggs
- Granulated sugar
- Cinnamon
- Ginger
- Nutmeg
- Kosher salt
- Yellow cake mix
- Unsalted butter
Full recipe quantities listed in recipe card at the bottom of the article.
Variations and Substitutions
Easy tweaks to fit what you have.
- Spice cake mix: Swap for yellow to boost spice.
- Pecan crunch: Scatter 1/2–3/4 cup chopped pecans over cake mix before butter. Cover with foil during baking if the nuts are getting dark.
- Brown sugar: Replace part of the white sugar for caramel flavor.
How to Make Pumpkin Dump Cake: An Easy Guide
I keep the method SUUUPER simple. Mix the filling, cover with cake mix, and drizzle butter for a crisp, golden top.
Make the Pumpkin Filling
Whisk pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth. Pour into a greased 9×13 metal pan and smooth the top.
Add the Cake Mix Layer
Sprinkle dry cake mix evenly over the pumpkin layer. Break up any clumps with your fingers so the surface is fully covered.
Drizzle Butter and Bake
Slowly drizzle melted butter over the entire surface. Bake at 350°F for 45–55 minutes until edges are set and the top is deep golden with a gentle jiggle in the center.
Cool and Serve
Cool at least 20 minutes (ideally 1 hour for clean slices and pumpkin-pie-filling texture). Serve warm with whipped cream or ice cream.
If you love easy pumpkin baking, you must try my pumpkin banana bread and pumpkin cheesecake bars, too.
3 Common Mistakes When Making Pumpkin Dump Cake
Here are the most frequent mix-ups to avoid when making pumpkin dump cake:
- Mixing the layers together. You can use a spoon to lightly spread the melted butter over dry cake mix patches, but don’t mix it in. A few dry spots are ok – the moisture from the cake bubbles up.
- Overbaking until the center is fully firm instead of gently jiggly.
- Serving immediately; resting is really important to let the custard layer set.
Make Ahead and Storage
Bake earlier in the day for the best texture.
Storing Leftovers
- Cool, then cover: Refrigerate up to 4 days.
- Mind condensation: Vent briefly before sealing to keep the top crisp.
Freezing
- Freeze slices or whole: Wrap tightly; freeze up to 2 months.
- Thaw in fridge: Overnight for the cleanest texture.
Reheating Pumpkin Dump Cake
- Oven: 300°F for 10–15 minutes until warmed through.
- Microwave: Short bursts; top with cold cream or ice cream for contrast.
How to Serve This Pumpkin Dump Cake Recipe
I serve it warm with something cool and creamy. Add a little crunch on top if you like texture.
Toppings
- Softly whipped cream or vanilla ice cream
- Toasted pecans or pepitas
What to Serve with Pumpkin Dump Cake
FAQs
Can I use spice cake mix instead of yellow?
Using spice cake mix instead of yellow works perfectly. Using spice cake mix boosts the warm flavors without changing the method. Expect a slightly deeper color.
Why is my center still jiggly?
Having a slightly jiggly center is normal for this dessert. Having set edges with a soft wobble in the middle means the custard layer will be creamy when cooled. If it waves like liquid, bake a bit longer. Cool at least 20 minutes before serving.
Can I make this dairy-free?
Making this dairy-free takes two swaps. Making it dairy-free means using full-fat oat or coconut evaporated milk alternative and a dairy-free boxed cake mix you trust. Use plant butter or a neutral oil in place of butter. Expect a slightly softer top.
What size pan should I use?
Using a 9×13 metal pan gives the best texture. Using a metal pan helps the top crisp and the edges brown. A glass pan will run a bit cooler and may need extra time. For thicker slices, try a smaller metal pan and extend the bake slightly.
How long does pumpkin dump cake keep?
Pumpkin dump cake keeps well for up to four days. Pumpkin dump cake stores best covered in the refrigerator. Reheat in a 300°F oven to refresh the crisp top. It also freezes well for up to two months when tightly wrapped and thawed overnight.
Other Pumpkin Recipes You’ll Love
- Try my Pumpkin Zucchini Muffins and Moist Pumpkin Bread, too!
- Soft Pumpkin Cookies (no butter!)
Pumpkin Dump Cake (Easy Recipe!)
Video
Ingredients
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp kosher salt
- 1 box yellow cake mix (15–16 oz)
- 1 cup unsalted butter, melted (2 sticks)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch metal baking dish.
- In a large bowl, whisk pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth. Pour mixture into prepared pan.
- Sprinkle cake mix evenly over pumpkin layer. Do not stir.
- Drizzle melted butter across the dry cake mix. Use a spoon to lightly spread it over dry patches, but don't mix it in. A few dry patches are ok – the moisture from the cake bubbles up.
- Bake 45–55 minutes, until top is golden brown and set around the edges but still have some jiggle in the middle. For foolproof doneness testing, the internal temp at the center should reach 175°F (79°C).
- Cool at least 1 hour before serving. The pumpkin layer will firm up significantly as it cools.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ultra easy and ultra delicious. Can we use the same technique to make black forest and cherry dump cake?
Hi Aline, I’m glad you enjoyed! You can use a similar technique but the ratios will be different as the pumpkin adds moisture. You’ll need to find an actual recipe!
Thank you for sharing your recipes with us. This was so easy and so good!