Easy Pumpkin Autumn Dessert

This pumpkin dump cake is the perfect autumn treat that captures all the cozy seasonal flavors without a lot of fuss. It combines creamy pumpkin custard with a crisp, buttery cake topping that is truly irresistible. Whenever the weather chills and the pumpkin spice buzz fills the air, this cake is my go to for easy entertaining and comforting family moments.

I first baked this after my daughter's Halloween party when she was still wearing her costume. We laughed as we scooped pumpkin pulp together, and the cake felt like a warm reward for our messy fun

Ingredients

• Pumpkin purée: the star of fall desserts, opt for pure canned pumpkin rather than pumpkin pie filling to control sweetness and spices
• Evaporated milk: creates a rich, velvety custard texture essential for that smooth pumpkin filling
• Sweetened condensed milk: adds sweetness and creaminess that balances the spices perfectly
• Large eggs: bind the filling while adding a tender structure
• Pumpkin pie spice: classic blend that includes cinnamon, ginger, nutmeg you can boost with freshly grated nutmeg if desired
• Salt: sharpens and balances all the sweet and spicy notes
• Yellow cake mix: provides a buttery, crisp topping layer with a mild flavor that doesn’t overpower
• Unsalted butter: melting it ensures the cake mix crisps up beautifully when baked, choose high quality butter for best flavor
• Vanilla ice cream: highly recommended as a warm topping to add creamy contrast

Instructions

Prepare the Pumpkin Base:

Preheat your oven to 350 degrees Fahrenheit or 177 degrees Celsius to ensure even baking. In a large, roomy mixing bowl, whisk together the pumpkin purée, evaporated milk, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth and fully combined. Grease a 9 by 13 inch baking dish thoroughly with butter or nonstick spray, pour the pumpkin mixture into the dish, and smooth the surface with a spatula so the filling cooks uniformly.

Assemble the Topping:

Evenly sprinkle the entire surface with dry yellow cake mix, making sure the custard is fully covered. Drizzle melted butter slowly and deliberately over the cake mix to moisten as much of the topping as possible, which promotes even browning and crispiness.

Bake the Cake:

Place the baking dish in the center of the preheated oven and bake for fifty to sixty minutes, until the top is deep golden and a toothpick into the topping comes out clean or with a few moist crumbs. If the top browns too quickly, tent the dish loosely with aluminum foil for the last ten to fifteen minutes to prevent burning while the center finishes.

Cool and Serve:

Remove the cake from the oven and allow it to cool at least thirty minutes at room temperature so the custard sets. Cut into squares with a sharp knife and serve warm or at room temperature with generous scoops of vanilla ice cream.

One time, my family and I sat around the table sharing this slice as leaves blew outside, turning it into an instant seasonal tradition. The warm aroma and texture combination makes it feel truly special.

Storage Tips

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to three days. Reheat individual slices gently in the microwave or warm in a low oven to restore softness without toughening the topping.

Ingredient Substitutions

Try using a spice cake mix for the topping instead of yellow cake mix to add even more autumn warmth with cinnamon and nutmeg notes. Swap evaporated milk for heavy cream if you prefer an ultra rich and creamy pumpkin filling. For serving, cinnamon ice cream or even ginger ice cream can pair beautifully with the pumpkin spices.

Serving Suggestions

Serve pumpkin dump cake with a big scoop of vanilla bean ice cream or whipped cream. Drizzle warm caramel sauce or sprinkle toasted pecans and crushed gingersnap cookies on top, and pair with hot apple cider or a strong cup of coffee to balance the sweetness and spice.

Let the cake cool fully before slicing for clean squares. Serve warm with vanilla ice cream for the best contrast of textures.

Common Questions About Recipes

→ Why does my custard turn out soupy?

Ensure the dessert bakes fully until the custard slightly jiggles but is mostly set. Cooling it thoroughly helps firm up the center for the right texture.

→ Can this dish be prepared ahead of time?

Yes, bake and cool the dessert completely, then refrigerate for up to two days. Gently rewarm before serving and add ice cream to finish.

→ Is homemade pumpkin purée suitable?

Absolutely, as long as the purée is well-drained and thick to ensure proper custard setting during baking.

→ Can I use salted butter instead of unsalted?

You can substitute salted butter; just reduce or omit added salt in the pumpkin mixture to balance flavors.

→ What cake mix flavors work well for the topping?

Spice cake, butter pecan, or carrot cake mixes add unique warmth and complexity while perfectly complementing pumpkin.