Pumpkin Dump Cake is the ultimate fall dessert—quick, simple, and packed with warm, comforting flavors. Whether you’re short on time or just love a foolproof recipe, this sweet treat checks all the boxes! Imagine a luscious pumpkin pie base topped with a buttery, golden cake layer—pure autumn magic in every bite. The best part? No complicated steps, just mix, dump, and bake!
In this comprehensive guide, we’ll walk through everything from ingredients, baking tips, and variations to troubleshooting. Plus, we’ll share expert secrets to make your dump cake taste like it came straight from a bakery! Let’s dive in!
Introduction to Pumpkin Dump Cake
Why Pumpkin Dump Cake is the Perfect Fall Dessert
Ah, fall—the season of pumpkin spice, cozy sweaters, and comfort food. And nothing screams autumn vibes like a warm, gooey Pumpkin Dump Cake. Unlike traditional cakes that require precise mixing and careful baking, this recipe is a no-fuss marvel. Just layer the ingredients, pop it in the oven, and let the magic happen!
If you’ve never tried a dump cake before, it’s basically a cross between a cobbler and a cake—moist, rich, and bursting with cinnamon-spiced pumpkin flavor. And yes, it’s as easy as it sounds!
What Makes This Pumpkin Dessert So Special?
✅ Minimal Effort, Maximum Flavor – No mixers, no fuss, just dump and bake!
✅ Perfectly Spiced & Sweet – Balanced with cinnamon, nutmeg, and brown sugar.
✅ Versatile & Customizable – Play around with different toppings and flavors.
✅ Great for Any Occasion – Thanksgiving, potlucks, or just a cozy night in!
Pumpkin Dump Cake vs. Pumpkin Pie: What’s the Difference?
Both pumpkin pie and pumpkin dump cake share a rich, custardy pumpkin base. But unlike pie, dump cake has a crispy, buttery cake layer on top, giving it a unique texture. No need to fuss with pie crust—just sprinkle cake mix over the pumpkin filling, drizzle butter, and let the oven do the rest.
Ingredients and Substitutions
Before diving into the step-by-step process, let’s talk ingredients. One of the best things about Pumpkin Dump Cake is how simple the ingredient list is—most of these items are probably already in your pantry!
What You Need to Make Pumpkin Dump Cake
Here’s everything you’ll need to whip up this delicious fall dessert:
🍁 Core Ingredients
- 1 (15 oz) can pumpkin puree – Not pumpkin pie filling! Pure pumpkin puree gives the best natural flavor.
- 1 cup evaporated milk – This adds richness and makes the pumpkin layer creamy.
- 3 large eggs – Helps bind the mixture together.
- ½ cup brown sugar – For that deep, caramel-like sweetness.
- ½ cup granulated sugar – Balances the flavors perfectly.
- 1 teaspoon vanilla extract – Adds a warm, aromatic depth.
- 2 teaspoons pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves.
- ½ teaspoon salt – Enhances all the flavors.
- 1 box (15.25 oz) yellow cake mix – The secret to the crispy, buttery topping!
- ¾ cup unsalted butter, melted – Ensures a rich, golden-brown crust.
Best Cake Mix for Pumpkin Dump Cake
The cake mix is what makes this recipe a true dump cake. While yellow cake mix is the go-to choice, you can experiment with:
✅ Spice cake mix – Adds even more fall flavors.
✅ White cake mix – Slightly lighter in taste but still delicious.
✅ Gluten-free cake mix – For those avoiding gluten.
Ingredient Substitutions and Variations
Want to switch things up? Here are some great alternatives!
🌿 Dairy-Free & Vegan Options
- Swap evaporated milk for full-fat coconut milk.
- Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg).
- Replace butter with vegan margarine or coconut oil.
🌾 Gluten-Free Pumpkin Dump Cake
- Use a gluten-free yellow cake mix. The baking time may vary slightly.
🍫 Add-ins for Extra Flavor
- Chopped pecans or walnuts – For a crunchy texture.
- Chocolate chips – Because pumpkin and chocolate are a match made in heaven.
- Caramel drizzle – A sweet and buttery finishing touch.
How to Make Pumpkin Dump Cake (Step-by-Step)
Now that we’ve covered the ingredients, it’s time to bring this delicious Pumpkin Dump Cake to life! The beauty of this recipe lies in its simplicity—no mixers, no complicated steps, just a few layers of ingredients and a hot oven.
Let’s get baking!
Step 1: Preheat & Prepare the Baking Dish
1️⃣ Preheat your oven to 350°F (175°C). A properly heated oven ensures even baking.
2️⃣ Grease a 9×13-inch baking dish with butter or non-stick spray. This prevents sticking and makes serving easier.
Step 2: Mix the Pumpkin Base
3️⃣ In a large mixing bowl, whisk together:
- Pumpkin puree
- Evaporated milk
- Eggs
- Brown sugar & white sugar
- Pumpkin pie spice
- Vanilla extract
- Salt
4️⃣ Stir until smooth and well combined. This is the custardy layer that gives the cake its rich pumpkin pie texture.
5️⃣ Pour the mixture into the greased baking dish, spreading it out evenly.
Step 3: Add the Cake Mix Layer
6️⃣ Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do NOT mix it in! The layering effect is what gives this cake its signature texture.
7️⃣ Use a spoon or spatula to gently spread the cake mix, ensuring it covers the pumpkin layer completely.
Step 4: Add Butter for a Perfectly Golden Top
8️⃣ Melt ¾ cup butter and drizzle it evenly over the dry cake mix. The butter will seep through, helping to create a crisp, buttery crust.
💡 Pro Tip: Instead of melting, cut cold butter into thin slices and place them evenly over the cake mix. This method gives an even crunchier topping!
Step 5: Bake to Perfection
9️⃣ Place the dish in the oven and bake for 50-55 minutes, or until the top is golden brown and crispy.
🔟 The edges should be slightly firm, while the center remains soft. A toothpick inserted into the top layer should come out with a few moist crumbs.
Step 6: Cool & Serve
1️⃣1️⃣ Remove from the oven and let it cool for at least 15 minutes before serving. This allows the layers to set properly.
1️⃣2️⃣ Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
😋 Enjoy your homemade Pumpkin Dump Cake—a perfect mix of pumpkin pie and cake in one heavenly bite!
Nutritional Information (Per 100g Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 40g |
| Sugar | 28g |
| Protein | 4g |
| Fat | 12g |
| Saturated Fat | 7g |
| Fiber | 2g |
Expert Tips for a Foolproof Pumpkin Dump Cake
Want to make sure your Pumpkin Dump Cake turns out perfectly every single time? Even though this dessert is ridiculously simple, a few pro tips can make all the difference. Avoid common mistakes, get the best texture, and take your dump cake from good to irresistible!
How to Get the Perfect Texture
✅ Don’t mix the layers! The magic of dump cake happens when the pumpkin custard bakes beneath the crumbly cake mix. Stirring it together would ruin the distinct layers.
✅ Use enough butter. Dry cake mix won’t bake properly unless there’s enough butter to moisten it. If some areas look dry before baking, drizzle a little more melted butter.
✅ Let it rest before serving. Fresh out of the oven, the center may seem too soft—but don’t worry! The cake firms up as it cools, so give it at least 15 minutes before digging in.
Avoiding a Dry or Soggy Cake
🚫 Problem: Cake mix stays dry in some spots.
✔️ Solution: Make sure butter is evenly distributed. If needed, spread it with a spatula or slice cold butter into thin pats and place them evenly over the cake mix.
🚫 Problem: The pumpkin layer is too watery.
✔️ Solution: Use pure pumpkin puree—not pumpkin pie filling, which has added sugars and liquid. Also, don’t skip the eggs; they help set the custard.
🚫 Problem: The cake is too dense.
✔️ Solution: If you prefer a lighter texture, whisk the dry cake mix before sprinkling it over the pumpkin layer. This adds a bit of air and prevents clumps.
Choosing the Right Baking Dish
🏺 Glass or Ceramic Dish – Holds heat well and gives an even bake. Best for a soft, gooey bottom layer.
🔥 Metal Pan – Bakes a little faster and gives a crisper crust. Keep an eye on the baking time, as it may need 5 minutes less.
How to Tell When It’s Done Baking
- The top should be golden brown and crisp.
- The edges will be slightly firm while the center remains soft.
- A toothpick inserted into the top layer should come out with a few moist crumbs (but not wet batter).
- If the top starts browning too quickly, loosely cover it with foil for the last 10 minutes.
Want to Make It Ahead of Time? Here’s How!
✔️ Bake the cake as usual, then let it cool completely. Store it in the fridge for up to 3 days.
✔️ To reheat, warm individual slices in the microwave for 20-30 seconds, or bake at 300°F for 10 minutes to restore the crisp top.
✔️ Freezing? Wrap the baked and cooled cake in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve and Store Pumpkin Dump Cake
Now that your Pumpkin Dump Cake is baked to golden perfection, let’s talk about the best ways to serve, store, and even reheat it. Whether you’re enjoying it fresh out of the oven or saving leftovers for later, these tips will ensure you get the best flavor and texture every time!
Best Toppings for Pumpkin Dump Cake
While Pumpkin Dump Cake is absolutely delicious on its own, adding the right toppings can take it to a whole new level of indulgence. Here are some of the best ways to serve it:
🍨 A scoop of vanilla ice cream – The warm cake with cold, creamy ice cream? Heavenly!
🍯 Drizzle of caramel sauce – Adds a rich, buttery sweetness.
🥛 Whipped cream with cinnamon – A light and airy contrast to the dense cake.
🥜 Chopped pecans or walnuts – For an extra crunch.
🍫 Chocolate chips or toffee bits – Because why not?
💡 Pro Tip: If you’re serving it to a crowd, create a DIY Pumpkin Dump Cake Bar with different toppings so everyone can customize their slice!
How to Store Pumpkin Dump Cake
If you somehow manage to not finish this in one sitting (trust me, it’s hard!), here’s how to store it properly:
Refrigerator Storage
- Let the cake cool completely before storing.
- Cover the baking dish with plastic wrap or aluminum foil.
- Store in the fridge for up to 4 days.
Freezer Storage
- Cut the cake into individual portions and wrap each piece tightly in plastic wrap.
- Place the wrapped pieces in a freezer-safe bag or airtight container.
- Freeze for up to 2 months.
How to Reheat Pumpkin Dump Cake
Want that freshly baked taste again? Here’s how to reheat your Pumpkin Dump Cake so it’s just as delicious as when you first made it!
Oven Method (Best for Restoring Crispness)
1️⃣ Preheat oven to 300°F (150°C).
2️⃣ Place the cake (covered with foil) in the oven for 10-15 minutes.
3️⃣ Remove the foil in the last 5 minutes for a crispier top.
Microwave Method (Quick & Easy)
1️⃣ Place a slice on a microwave-safe plate.
2️⃣ Heat for 20-30 seconds on medium power.
3️⃣ Top with whipped cream or ice cream and enjoy!
💡 Pro Tip: If your cake seems a bit dry after reheating, drizzle a little warm milk or caramel sauce over the top to bring back moisture!
Can You Make Pumpkin Dump Cake Ahead of Time?
Absolutely! In fact, it tastes even better the next day as the flavors meld together. If making ahead:
✔️ Bake the cake as usual, then store in the fridge.
✔️ Reheat just before serving for the best texture.
✔️ Add toppings only when serving to keep them fresh.
Fun Pumpkin Dump Cake Variations
One of the best things about Pumpkin Dump Cake is how versatile it is! Whether you want to add a twist to the traditional recipe or make it fit a special diet, there are plenty of ways to get creative. Below are some delicious variations to try!
Apple-Pumpkin Dump Cake 🍏🎃
Love apple and pumpkin together? This version brings out the best of both flavors!
How to Make It:
- Add 1 cup of diced apples to the pumpkin mixture before baking.
- Use spice cake mix instead of yellow for an extra kick of flavor.
- Sprinkle chopped pecans on top for a nice crunch.
💡 Bonus Tip: Serve it with warm cinnamon apples on the side for an extra fall-inspired treat!
Chocolate Pumpkin Dump Cake 🍫🎃
Pumpkin and chocolate? Yes, please! This variation is rich, indulgent, and perfect for chocoholics.
How to Make It:
- Add ½ cup of cocoa powder to the cake mix for a deeper chocolate flavor.
- Sprinkle mini chocolate chips on top before baking.
- Drizzle melted dark chocolate over the finished cake for extra decadence.
🍫 Love chocolate? Pair this with a scoop of chocolate ice cream for the ultimate dessert experience!
Pecan Pumpkin Dump Cake 🥜🎃
If you love pecan pie, this is the perfect variation for you!
How to Make It:
- Sprinkle 1 cup of chopped pecans over the cake mix before adding butter.
- Use brown sugar instead of granulated sugar for extra caramelized flavor.
- Top with whipped cream and a drizzle of maple syrup for a cozy autumn treat.
💡 Pro Tip: Toast the pecans beforehand for an even richer nutty taste!
Keto & Low-Carb Pumpkin Dump Cake 🥑🎃
Want to make Pumpkin Dump Cake keto-friendly? Here’s how to cut the carbs while keeping all the flavor!
How to Make It:
- Use almond flour-based cake mix instead of regular cake mix.
- Replace the sugar with monk fruit sweetener or erythritol.
- Use heavy cream instead of evaporated milk for a lower-carb option.
🥑 Bonus Tip: Serve with sugar-free whipped cream for a completely keto-friendly dessert!
Gluten-Free Pumpkin Dump Cake 🌾🎃
Need a gluten-free version? No problem!
How to Make It:
- Use gluten-free yellow cake mix (available at most grocery stores).
- Double-check that your pumpkin puree and spices are gluten-free.
- Add ½ teaspoon of xanthan gum to help with texture.
🌾 Pro Tip: Some gluten-free cake mixes can be a little dry—add an extra tablespoon of butter if needed!
Pumpkin Cheesecake Dump Cake 🍰🎃
Want something extra creamy? This version combines pumpkin dump cake and cheesecake in one!
How to Make It:
- Beat together 8 oz of cream cheese, ¼ cup sugar, and 1 egg.
- Drop spoonfuls of the cream cheese mixture over the pumpkin base before adding cake mix.
- Bake as usual, and enjoy the creamy, tangy goodness!
🍰 Bonus Tip: Serve this chilled for a cheesecake-like texture!
Common Mistakes & Troubleshooting
Even though Pumpkin Dump Cake is one of the easiest desserts to make, a few common mistakes can affect the final result. If you’ve ever ended up with a dry, soggy, or unevenly baked cake, don’t worry! Below, we’ll cover the most frequent issues and exactly how to fix them.
Avoid These Mistakes When Making Pumpkin Dump Cake
🚫 Mistake #1: Dry or Powdery Cake Mix on Top
✔️ Solution: If your cake mix looks dry after baking, it means the butter didn’t fully saturate it. To prevent this:
- Drizzle melted butter evenly across the entire surface before baking.
- Instead of melted butter, use thin slices of cold butter placed evenly on top.
- If some areas still look dry after baking, brush with a little extra melted butter while warm.
🚫 Mistake #2: Soggy or Runny Bottom Layer
✔️ Solution: If your pumpkin layer is too wet, try these fixes:
- Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The latter contains extra sugar and liquid, which can make the base too soft.
- Bake the cake longer. If the center is still jiggly after 55 minutes, give it an extra 5-10 minutes. Cover loosely with foil if the top is browning too fast.
- Let the cake cool before slicing. The pumpkin layer sets as it cools, so don’t rush it!
🚫 Mistake #3: Cake is Too Dense or Heavy
✔️ Solution: A dense dump cake can result from using too much liquid or not enough structure. Here’s how to fix it:
- Measure ingredients carefully. Extra evaporated milk or eggs can weigh down the texture.
- Use the right cake mix. Some brands have different moisture levels, so experiment to find the best one for you.
- Whisk the dry cake mix before adding it. This adds air and prevents it from clumping together.
🚫 Mistake #4: Uneven Baking
✔️ Solution: If some parts of your cake are overbaked while others are undercooked:
- Use a glass or ceramic baking dish for even heat distribution.
- Rotate the cake halfway through baking to prevent hot spots.
- If baking in a metal pan, check for doneness 5 minutes early, as metal heats faster.
🚫 Mistake #5: Cake Mix Sinks into the Pumpkin Layer
✔️ Solution: The cake mix should sit on top and form a crumbly topping, but sometimes it sinks. To prevent this:
- Sprinkle the cake mix gently and evenly over the pumpkin layer—don’t press it down!
- Don’t add extra liquid. The pumpkin mixture should be thick, not runny.
- Use cold butter instead of melted butter. Cutting butter into thin slices and placing them evenly over the cake mix can help keep everything in place.
Final Tips for a Perfect Pumpkin Dump Cake
✔️ Let the cake rest for at least 15-20 minutes before serving. This allows the layers to fully set.
✔️ Use a serrated knife or spoon to serve. This keeps the layers intact.
✔️ Customize with mix-ins or toppings to make it your own!
Frequently Asked Questions
Still have questions about making the perfect Pumpkin Dump Cake? Here are the most common questions people ask before baking this delicious dessert!
Can I make Pumpkin Dump Cake ahead of time?
Yes! In fact, it often tastes even better the next day as the flavors meld together. If making ahead:
- Bake the cake as usual, then store it covered in the fridge.
- Reheat it before serving for the best texture (300°F for 10 minutes in the oven works great!).
- Add toppings only when serving to keep them fresh.
Do I need to refrigerate leftovers?
Yes! Because of the pumpkin and egg content, it’s best to store leftover dump cake in the refrigerator.
- Cover tightly with plastic wrap or foil and refrigerate for up to 4 days.
- Reheat individual slices in the microwave for 20-30 seconds, or bake at 300°F for 10 minutes.
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin:
- Roast and puree about 1 ¾ cups of fresh pumpkin to replace the canned puree.
- Make sure it’s thick and not too watery, as fresh pumpkin has more moisture than canned.
- If needed, strain it through cheesecloth to remove excess liquid.
What’s the best way to serve Pumpkin Dump Cake warm?
For the best experience, serve it warm with one of these delicious toppings:
- Vanilla ice cream (melts into the warm cake—yum!)
- Whipped cream with cinnamon
- Drizzle of caramel or maple syrup
- Chopped pecans or walnuts for crunch
💡 Pro Tip: If reheating, bake at 300°F for 10 minutes to restore the crispy topping!
Can I make it without eggs?
Yes! If you need an egg-free version, try one of these substitutes:
- Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg, let sit for 5 minutes)
- Applesauce (¼ cup unsweetened applesauce per egg)
- Mashed banana (¼ cup per egg, though this will slightly alter the flavor)
Why is my dump cake dry?
Dry Pumpkin Dump Cake is usually caused by not enough butter or uneven butter distribution. To fix it:
- Drizzle extra melted butter over dry spots while warm.
- Use cold butter slices instead of melted butter to ensure even coverage.
- Double-check your cake mix measurement—too much can dry it out.