Pumpkin Dump Cake Recipe

If you and I were neighbors, this is the dessert I’d hand you in a slightly warm pan and say, careful, it’s still molten in the middle. This Pumpkin Dump Cake Recipe has seen me through last minute potlucks, Sunday dinners that ran late, and one slightly chaotic Friendsgiving when the dog stole a roll straight off the table. It’s unfussy and smells like a sweater feels. I pulled it form the oven the first time on a rainy day, and it was one of those wow that was way easier than I expected moments.

Also, tiny digression. Every fall, I swear I’m going to keep my counters tidy. Then baking season hits and suddenly there’s a cinnamon comet tail across the kitchen. Worth it.

Why I keep making this, even when I’m busy

I make this when I need dessert that tastes like I tried, without actually doing much. My family goes a little wild for the crunchy top and the soft pumpkin custard center. And, honestly, when I’m not in the mood to roll pie dough, this scratches the pumpkin pie itch with way less fuss. I used to overthink the butter drizzle part and stress, but actually, I find it works better if you just go for it and trust the oven.

Sometimes I bake it the night before because I think it tastes better the next day. Sometimes I eat it barely set, with a spoon, standing at the counter. No judgement zone.

What you’ll need in the pantry

1 can pumpkin puree, 15 ounces. I like Libby’s, but any decent pumpkin works fine.
3 large eggs
1 cup granulated sugar. I sometimes do 3/4 cup if I know ice cream is happening.
1 can evaporated milk, 12 ounces. Whole milk works in a pinch, but the texture is looser.
2 to 3 teaspoons pumpkin pie spice, plus a pinch of extra cinnamon. If you blend your own, this spice guide is ace.
1/2 teaspoon fine salt
1 teaspoon vanilla extract. My grandmother always insisted on a particular brand, but honestly any good vanilla is just fine.
1 box yellow cake mix, about 15.25 ounces. Spice cake mix is excellent too.
3/4 cup unsalted butter, melted. Some folks use a full cup, I do when I want an extra crunchy roof.
Optional handfuls: chopped pecans or walnuts, about 1/2 cup, and a small handful of toffee bits.

Substitutions I actually use: brown sugar for part of the white sugar, coconut milk instead of evaporated for a mellow twist, and gluten free yellow cake mix for friends who need it. My pal swears by adding a spoon of maple syrup; I like it, but it can brown quicker so keep an eye.

Let’s make it, no overthinking

Heat the oven to 350 F. Grease a 23 by 33 cm baking dish. A 9 by 13 pan works like a charm.
In a big bowl, whisk together pumpkin puree, eggs, sugar, evaporated milk, pumpkin spice, salt, and vanilla. Smooth but not frothy. This is where I usually sneak a taste because it smells like October.
Pour the pumpkin mixture into the pan. It will look thin, like a custard base. Good.
Sprinkle the dry cake mix evenly over the top. Like a sandy blanket. Don’t worry if a few spots are thicker than others, it always evens out enough.
Drizzle the melted butter all over. Try to get it across the surface, little rivers that soak in. If you miss a corner, just flick a bit more butter or a spoon of cream there. No stress.
Scatter nuts and toffee if using.
Bake 45 to 55 minutes until the top is golden and the edges are bubbling. The center should jiggle slightly but not slosh. If it is browning too fast, tent loosely with foil for the last 10 minutes.
Cool at least 20 minutes so it sets up. Or longer, if you like tidy squares. I usually last 12 minutes, tops.

Little notes I learned the messy way

If the top looks patchy with dry cake mix after baking, next time drizzle the butter more evenly. Or, very lightly mist with cream before it goes in. Works a treat.
A metal pan crisps the top better than glass in my oven. That said, glass gives a softer bottom layer, which some folks love.
Spice cake mix gives more oomph, so I drop the extra cinnamon when I use it.
Let it rest. Ten minutes changes everything, thirty is even better.

Variations I actually tried

Maple pecan: swap a quarter cup of sugar for maple syrup and add pecans. Toasty and cozy.
Chocolate chip chaos: sprinkle a handful of dark chips on before baking. Kids go bonkers.
Cream cheese ripple: dollop 115 g softened cream cheese mixed with 2 tablespoons sugar and a splash of vanilla over the pumpkin layer, swirl gently. Fancy without effort.
Almond experiment that flopped a bit: I once tried using almond flour instead of cake mix. It tasted fine but turned oddly sandy and did not hold together. Would not repeat for company.

Gear I use, but you can totally make do

I really think a sturdy 9 by 13 metal pan is essential for the best crunch. And a balloon whisk, because it combines quickly. On second thought, if you do not have a whisk, a fork gets it done, and two smaller pans are fine if that is what you have. No mixer needed, promise.

How I store the leftovers

Cover and refrigerate up to 4 days. It firms up and slices clean on day two, which I love. Rewarm individual pieces in the microwave for 20 to 30 seconds. You can freeze slices for about a month, well wrapped, then thaw in the fridge. Though honestly, in my house it never lasts more than a day.

Ways we like to serve it

Big scoop of vanilla ice cream that melts into the warm edges. Swoon.
Softly whipped cream. If you have never made it, this simple how to is great.
A drizzle of warm caramel and a pinch of flaky salt for the grown ups.
Breakfast with coffee, cold from the fridge. Yes, really.

Pro tips I learned the hard way

I once tried rushing the butter step and dumped it in one spot. Regretted it because the top baked up uneven with dry patches.
Do not overbake hoping for a crisp bottom. The bottom is meant to be custardy. When the top is golden and the center has a gentle jiggle, you are there.
Use room temp eggs if you can. I cracked cold ones in once and it took longer to set.
If your cake mix seems clumpy, break it up with your fingers before sprinkling. Fewer flour bombs later.

FAQ that folks actually ask me

Can I use fresh pumpkin instead of canned?
Yes. Roast and puree your pumpkin, then drain excess liquid so it is similar to canned thickness. If it is watery, the center stays too soft.

Can I make this dairy free?
Probably. Swap evaporated milk for full fat coconut milk and use a good plant based butter. The flavor leans tropical, still tasty.

Yellow cake mix or spice cake mix, which is better?
Depends. Yellow is classic and lets the pumpkin shine. Spice cake is bolder. I rotate based on mood.

Why is my dump cake soggy?
Could be too much liquid, underbaking, or cold spots in the oven. Also make sure the cake mix gets moistened by butter in most places. A quick read here on improving boxed cakes from King Arthur Baking helped my texture a lot.

Do I have to add nuts?
Nope. We often skip them when cooking for kids, or use seeds for crunch.

Can I cut the sugar?
Yes, go down to 3/4 cup. It is still sweet enough, especially with ice cream.

How do I know it is done?
The edges will bubble, the top will be a deep golden, and the center jiggles slightly but does not slosh. If you gently press the top, it should feel set, not liquid.

Make ahead tips?
You can bake it a day ahead and chill. Reheat at 300 F for 10 to 15 minutes to revive the top. Or serve cold, which is underrated.

One last cozy thought

When this is in the oven, I make tea, wrap a scarf around my messy bun, and pretend I am the sort of person who remembers to label freezer containers. I am not. But this dessert still makes me feel on top of things, and its really, really good.