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This Easy Pumpkin Dump Cake brings together creamy pumpkin filling and a buttery cake topping in one simple dish. It is perfect for busy home cooks who crave cozy fall flavors without spending hours in the kitchen. The warm spices like cinnamon, nutmeg, and ginger make it feel festive, while the dump cake method keeps prep extremely low. Whether you serve it with whipped cream or vanilla ice cream, this dessert is always a crowd-pleaser.
I first made this during a chilly weekend gathering and everyone asked for seconds. Now it’s my go-to dessert whenever I want that warm pumpkin spice feeling without fuss.
Ingredients
- Pumpkin purée: One of the stars of the dish, choose quality canned for smooth consistency and rich flavor
- Evaporated milk: Adds creaminess and richness without heaviness
- Large eggs: Help bind the pumpkin mixture into a custard-like base
- Sugar: Sweetens the pumpkin filling just right, balancing spice
- Cinnamon: Gives characteristic warm, sweet spice
- Nutmeg: Adds a hint of woodsy aroma that complements pumpkin perfectly
- Ginger: Brings a gentle zing for complexity
- Salt: Enhances all the spices and balances sweetness
- Yellow cake mix: Acts as the crisp, buttery topping that bakes up golden
- Unsalted butter: Melts over the cake mix to create a moist, tender crust, use real butter for best flavor
- Chopped pecans: Optional topping for crunch and nuttiness, pick fresh nuts for best texture
Instructions
- Preheat and Prepare Dish:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Thoroughly grease a 9 by 13 inch baking dish with butter or nonstick spray to prevent any sticking during baking.
- Mix Pumpkin Ingredients:
- In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt. Stir until the mixture is completely smooth and well combined to ensure consistent flavor throughout.
- Pour Pumpkin Layer:
- Pour the smooth pumpkin mixture evenly into the prepared baking dish. Use a spatula to spread it out so it covers the entire bottom evenly, providing a uniform custard base.
- Add Cake Mix:
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Make sure you distribute the topping to cover the whole surface as this will create that signature crisp cake crust.
- Drizzle Butter:
- Slowly drizzle the melted butter over the cake mix topping. Aim to cover as much of the surface as possible. This step is key to achieving even baking, moisture, and the perfect golden crust.
- Add Pecans Optional:
- If using, scatter the chopped pecans evenly over the top of the cake mix and butter. This adds a pleasant crunch and nutty flavor that pairs beautifully with the spices.
- Bake:
- Place your baking dish into the preheated oven and bake for 50 to 55 minutes. The top should turn golden brown and the center should feel set and firm to the touch when done.
- Cool and Serve:
- Allow the cake to cool slightly in the baking dish before serving. This lets the flavors meld and makes cutting easier. For a truly indulgent treat serve warm with whipped cream or a scoop of vanilla ice cream.
One of my favorite things about this recipe is how the cake topping crisps up around the edges while the pumpkin custard stays soft and creamy. I have fond memories of baking this with my kids on cool autumn afternoons and sharing it with neighbors at our fall potluck.
Storage Tips
Let the cake cool completely before covering and storing in the fridge. It keeps well for up to four days and can be reheated gently in the microwave or oven. For longer storage wrap tightly and freeze for up to two months. Thaw overnight in the fridge before warming.
Ingredient Substitutions
If you prefer a dairy-free version use coconut milk instead of evaporated milk and a nondairy butter substitute. For the topping a gluten-free cake mix works perfectly and will still give you that buttery, crunchy finish.
Serving Suggestions
This dessert shines served warm with a generous dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle a little extra cinnamon on top or add a handful of toasted pecans for extra texture.
Serve warm with whipped cream or a scoop of vanilla ice cream for the best experience. Leftovers reheat nicely and are just as comforting.
Common Questions About Recipes
- → What spices enhance the pumpkin mixture?
Cinnamon, nutmeg, and ginger add warm, autumnal flavors that complement the pumpkin perfectly.
- → Can pecans be omitted from the topping?
Yes, pecans are optional and can be skipped without compromising the dessert's texture or taste.
- → What is the suggested serving temperature?
It’s best enjoyed warm to highlight the creamy pumpkin and crisp buttery topping.
- → How do I prepare the pumpkin layer?
Whisk pumpkin purée with evaporated milk, eggs, sugar, spices, and salt until smooth before pouring into the baking dish.
- → What is the ideal bake time for this dish?
Bake between 50 to 55 minutes until the top is golden and the filling is set.
- → Can it be served with additional toppings?
Yes, serving with whipped cream or vanilla ice cream enhances its richness and flavor.