Pumpkin Dump Cake Recipe
This pumpkin dump cake recipe is the quick fall dessert that delivers a creamy pumpkin base with a buttery, crisp topping.
It stirs together fast, feeds a crowd, and scratches that cozy dessert itch with minimal effort.
What’s The History Of Dump Cakes?
Dump cakes grew out of mid-century American home baking, when convenience foods like boxed cake mix and canned fruit became pantry staples. Community cookbooks and church suppers popularized the idea of “dump and bake” desserts that anyone could assemble with basic ingredients. The method caught on because it was affordable, reliable, and easy to scale for potlucks.
Pumpkin dump cake followed naturally once canned pumpkin and pumpkin pie spice were household regulars. Instead of fruit filling, the base became a simple pumpkin custard, topped with dry cake mix and butter that bakes into a golden, crumbly lid. The result is part pie, part cobbler, and entirely comfort baking.
What Else Can I Make With Similar Ingredients?
If you have pumpkin puree, warm spices, boxed cake mix, evaporated milk, sugar, eggs, and butter, you can spin that same cart of ingredients into a dozen easy bakes.
- Pumpkin Pie Bars
Press a simple crust into a pan, pour in a pumpkin custard, and bake until set. Finish with a light dusting of cinnamon. - Pumpkin Crisp
Swap cake mix for an oat and pecan streusel. Serve warm with whipped cream or ice cream. - Pumpkin Cobbler
Spoon drop biscuits or a quick batter over spiced pumpkin filling. Bake until the top is golden and the edges bubble. - Two-Ingredient Pumpkin Muffins
Mix pumpkin puree with spice cake mix. Fold in chocolate chips or chopped nuts if you like. - Pumpkin Cheesecake Bars
Stir pumpkin and spices into a simple cheesecake base and bake over a graham crust. - Chai Pumpkin Bread
Use the pumpkin, milk, and eggs with chai spice for a fragrant quick bread. Freeze slices for easy breakfasts. - Apple Dump Cake
Use the same dump method with apple pie filling, yellow cake mix, and butter. Add chopped pecans for crunch. - Sweet Potato Dump Cake
Swap pumpkin for mashed sweet potato, then keep the same topping for a Southern-leaning twist.
Pro tip: extra dry cake mix makes an instant streusel. Combine 1 cup cake mix with 4 tablespoons melted butter and a handful of oats or nuts, then scatter over any custard or fruit base.
Storage Instructions
Keep the creamy base and crisp top at their best with smart storage and reheating.
- Room temperature
Let the cake cool completely after baking. Serve within 2 hours, then refrigerate. - Refrigerator
Cover the pan or place slices in airtight containers. Store for 3 to 4 days. The topping softens in the fridge, which is normal. - Freezer
Wrap individual slices tightly in plastic, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator. - Reheating
For a crisper top, warm slices in a 325°F oven or toaster oven for 10 to 15 minutes. An air fryer at 320°F for 5 to 7 minutes also works. The microwave is fastest but softens the topping. - Make-ahead
Assemble the pumpkin base in the pan, cover, and refrigerate up to 24 hours. Add the dry cake mix and butter right before baking so the topping bakes up crisp.
- 1 13 x 9 casserole dish
- 12 oz evaporated milk
- 15 oz pumpkin puree
- 1 cup brown sugar
- 3 eggs
- 2½ tsp pumpkin spice mix
- 1 15.25 oz box yellow cake mix
- 1 cup pecans chopped
- 1 cup melted butter 2 sticks
- Preheat oven to 350℉. In a large mixing bowl, combine the evaporated milk, pumpkin puree, brown sugar, eggs, and pumpkin spice mix until evenly incorporated.
- Spray your casserole dish with oil. Carefully pour in the pumpkin mixture.
- Next, sprinkle the box cake mix on top of the pumpkin mixture (do not mix it in). Then, sprinkle with the chopped pecans and top with the melted butter.
- Bake for 50 minutes, uncovered.
- Remove from the oven and let cool for 15 minutes. The bottom will be a soft, goopy texture, so if you want it firmer you can refrigerate before cutting into it.
- Serve warm with vanilla ice cream.
