Easy Pumpkin Dump Cake

If you’re craving a dessert that’s both easy to make and perfect for the fall season, this pumpkin dump cake is about to become your new go-to. This dessert combines everything you love about pumpkin pie and buttery cake in one warm, cozy bite. And the best part? You can make it in less than 10 minutes of prep time!

What Is Pumpkin Dump Cake?

Don’t let the name fool you, “dump cake” might sound unglamorous, but it’s one of the easiest and most comforting fall desserts you can make. The idea is simple: you dump all the ingredients into a pan, layer them up, and bake. The result? A dessert that tastes like a cross between pumpkin pie and a buttery crisp.

The base is made with pumpkin puree, warm spices, sugar, and eggs—similar to pumpkin pie filling. Then, instead of a crust, you sprinkle dry cake mix on top and finish it with melted butter. While it bakes, the layers transform into a gooey, golden masterpiece that’s pure fall comfort.

Ingredients

Here’s everything you’ll need for the perfect pumpkin dump cake:

For the pumpkin layer:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp pumpkin pie spice

For the top layer:

• 1 box spice cake mix
• 1 cup (2 sticks) salted butter, melted

How to Make Pumpkin Dump Cake

This dessert couldn’t be easier, it requires no mixer, no fuss, just pure pumpkin magic.

Step 1: Preheat and prep

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. You can use butter or non-stick spray.

Step 2: Mix the pumpkin base

Add the pumpkin puree, evaporated milk, eggs, sugars and pumpkin pie spice into the pan and whisk until smooth.

Step 3: Add the cake mix

Sprinkle the dry cake mix evenly over the top of the pumpkin filling. Don’t stir, it’s important to keep the layers separate so you get that signature “dump cake” texture.

Step 4: Add butter

Drizzle the melted butter evenly over the entire surface. Try to cover as much of the dry cake mix as possible for a golden, buttery top.

Step 5: Bake

Bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling. The center will still be slightly soft when you take it out of the oven, but it will set as it cools.

Step 6: Cool and serve

Let the pumpkin dump cake cool for at least 15–20 minutes before serving. You can enjoy it warm, at room temperature, or even chilled from the fridge.

Here are a few different ways to serve this pumpkin dump cake.

• Warm and gooey: Serve fresh from the oven with a scoop of vanilla ice cream melting over the top.
• Cool and creamy: Chill it in the fridge and top with whipped cream for a pumpkin pie-style dessert.
• Elegant dessert: Layer scoops of pumpkin dump cake, whipped cream, and crushed cookies in a glass for a fall parfait.

If you’re bringing it to a gathering, it travels beautifully just reheat briefly before serving or serve at room temperature. It’s the kind of dessert that tastes homemade, comforting, and nostalgic all at once.

Storage and Reheating Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Pumpkin dump cake freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm individual portions in the microwave for 20–30 seconds or pop the whole pan into a 300°F oven for 10–15 minutes.

Pro tip: If you’re planning ahead for Thanksgiving or Friendsgiving, you can easily bake this dessert a day early. Just refrigerate it overnight and warm it up before serving.