This pumpkin dump cake layers a spiced pumpkin pie filling under a buttery yellow cake topping. It’s an easy, no-mix fall dessert that comes together with a can of pumpkin and a box of cake mix!
If you’ve never made a dump cake, you’re in for a treat, and possibly a new favorite kind of dessert.
This recipe is just what it sounds like.
You layer everything into one dish, with no batter and barely any mixing, and let the oven do the rest. This pumpkin version bakes up with a soft, spiced pumpkin pie layer on the bottom and a golden, buttery cake topping over the top.
It has all the cozy flavor of pumpkin pie, but it comes together in minutes.
Why This Pumpkin Dump Cake Is So Easy
- There’s no batter to make. The cake mix goes on dry, straight from the box, so there are no extra bowls to wash.
- It uses pantry staples. A can of pumpkin, a can of evaporated milk, some eggs and spices, and a box of cake mix are all it takes.
- The layers form themselves. As it bakes, the butter and cake mix turn into a golden topping over the custardy pumpkin base.
- It’s easy to dress up. A little whipped cream or a scoop of ice cream turns it into a fancier fall dessert.
Layering the Dump Cake
The whole method is about layering, not mixing.
Start by whisking together the pumpkin layer: the pumpkin puree, evaporated milk, eggs, sugar, vanilla, and spices. Pour that into a greased 9×13 dish.
Sprinkle the dry cake mix evenly over the top. Don’t stir it in. You want it to sit as an even layer across the whole surface.
Drizzle the melted butter over the cake mix, doing your best to cover as much of it as possible, and scatter on the white chocolate chips if you’re using them.
Bake until the top is golden and the edges are set. The center may still look a little jiggly, and that’s fine, since it firms up as it cools. Let it cool before serving.
Tips for the Best Dump Cake
A couple of things make a difference here.
Cover the cake mix evenly. Any dry patches of mix that the butter doesn’t reach can stay powdery, so spread the mix and drizzle the butter to cover as much as you can.
Don’t stir. It’s tempting, but the layers are what give a dump cake its texture. Resist the urge to mix.
Let it cool. The pumpkin layer needs time to set, so give it a rest before you cut in.
What You’ll Need
Two simple layers, mostly from the pantry.
The bottom is a pumpkin pie custard made from canned pumpkin, evaporated milk, eggs, sugar, vanilla, cinnamon, and ginger. The topping is just a box of yellow cake mix and melted butter, with white chocolate chips as an optional extra.
More Easy Fall Desserts
Craving more cozy sweets? Try these next.
Serve this warm with a scoop of vanilla ice cream and it’s the perfect fall dessert.
Scroll down to print the recipe, and enjoy.
And for more simple sweets, our Crazy Easy Desserts Book has plenty more.
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Pumpkin Dump Cake
This pumpkin dump cake layers a spiced pumpkin pie filling under a buttery yellow cake topping. An easy, no-mix fall dessert that comes together with a can of pumpkin and a box of cake mix.
- Prep Time 15 mins
- Cook Time 60 mins
- Total Time 1 hr 15 mins
- Yield 12 servings 1x
- Category Dessert, Desserts
- Method Baking
- Cuisine American
Ingredients
Pumpkin Layer
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
Topping
- 1 (15.25 oz) package yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, ginger, and salt until well blended. Pour into the prepared baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir; just let it rest on top.
- Drizzle the melted butter evenly over the cake mix. Again, do not mix. Sprinkle white chocolate chips on top if desired.
- Bake for 50–60 minutes, until the top is golden brown and the edges are set. The center may still be a little jiggly, but it will continue to set as it cools.
- Allow the cake to cool before serving. It’s delicious on its own, or topped with whipped cream, ice cream, or a drizzle of maple syrup.
Notes
Store leftovers covered in the refrigerator for up to 3 days.
