Pumpkin Dump Cake Recipe Article

As I pulled my favorite sweater from the closet this morning, I could feel fall calling. Cooler days mean cozy baking, and nothing captures that simple, warm feeling like pumpkin dump cake. The aroma alone is comforting. It’s easy, delicious, and perfect for those evenings when you just want something sweet with almost no effort.

Pumpkin Dump Cake — Easy Fall Dessert

Pumpkin dump cake is a simple, cozy dessert that feels like fall in every bite. It combines creamy pumpkin pie filling with buttery cake and crunchy nuts on top. It’s called a “dump” cake because you just mix, dump, and bake — no fancy steps. Plus, it pairs perfectly with ice cream or whipped cream. You’ll love how easy it is and how great your kitchen smells while it bakes.

Ingredients for Pumpkin Dump Cake

You only need a few easy ingredients for this comforting dessert. Keep these pantry staples handy, and you can whip this up anytime:

• 30 oz pumpkin puree (not pumpkin pie filling)
• 12 oz evaporated milk
• 4 large eggs
• 1 ½ cups granulated sugar
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup salted butter
• 1 cup chopped walnuts or pecans
• Whipped cream or vanilla ice cream for serving

How to Make Pumpkin Dump Cake

Step 1 — Prepare the pumpkin base

First, preheat your oven to 350°F. Grease a 9×13-inch baking dish so nothing sticks. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice. Pour this smooth, fragrant mixture into the prepared dish.

Step 2 — Add dry cake mix and toppings

Next, sprinkle the dry cake mix evenly over the pumpkin mixture. You can also dust a little extra pumpkin pie spice for warmth. Melt your butter and pour it evenly over the top, or for a crunchier finish, slice cold butter and place the slices over the cake mix. Then sprinkle the chopped nuts across the top.

Step 3 — Bake and cool before serving

Place the dish in the oven and bake for about 1 hour. The top should look golden and crisp. Let the cake rest for 20–30 minutes so it sets properly before slicing. Serve it warm, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Tips, Variations, and Substitutions

Easy flavor variations

You can swap the yellow cake mix with spice cake or even chocolate cake mix for a different twist. The spice cake adds even more autumn flavor, while chocolate makes it richer.

Gluten-free option

Just use a gluten-free cake mix for an easy substitution. The result will still be soft, sweet, and comforting.

Tips for a crunchy topping

If you prefer extra crunch, arrange thin slices of cold butter on top instead of pouring melted butter. You can even sprinkle toffee bits with the nuts for more texture.

Serving Suggestions

This dessert is best enjoyed warm. After baking, let it rest for about 20–30 minutes before serving so the layers set beautifully. Top each slice with a scoop of vanilla ice cream or a big dollop of whipped cream. A drizzle of caramel sauce makes it even more special.

Storage and Reheating Instructions

You can store leftover pumpkin dump cake covered at room temperature for a couple of days. If you prefer, refrigerate it for up to 3–4 days. When you’re ready to enjoy it again, just reheat individual portions in the microwave for 15–30 seconds until warm.

Pumpkin Dump Cake Recipe

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More Such Recipes

If you love this, you might also enjoy my easy pumpkin carrot cake recipe — it’s moist and lightly spiced. Or try pumpkin french toast casserole for a perfect fall brunch. If cookies are your thing, bake a batch of soft pumpkin snickerdoodles. For loaf cakes, don’t miss my chocolate chip pumpkin bread, pumpkin cheesecake bars, and pumpkin pie bars.

You can also check out what we’re pinning on Pinterest or join us on Facebook for more kitchen inspiration.

FAQ about Pumpkin Dump Cake