If there’s one dessert that perfectly captures cozy fall flavors with almost zero fuss, it’s The Best Pumpkin Dump Cake. Rich yet delightfully simple, this crowd-pleasing treat layers creamy pumpkin, warm spices, and a buttery cake topping into one sweetly irresistible bake. Whether you’re hosting Thanksgiving or just craving something autumnal on a weeknight, this cake promises comfort in every golden, crunchy, spiced bite.

The Best Pumpkin Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

This cake brings together familiar ingredients in a way that’s pure alchemy for your taste buds—every component plays an essential role, from the earthy pumpkin to the buttery crunch on top. Each item is easy to find and contributes to the cake’s signature melt-in-your-mouth texture and amazing aroma.

Pumpkin Purée (1 can, 15 oz): The star of the show, bringing rich color and a naturally velvety sweetness to the filling.
Evaporated Milk (1 can, 12 oz): Adds creamy depth and helps the filling set up perfectly without being too heavy.
Eggs (3 large): Essential for binding everything together, giving the cake structure and a custardy texture.
Granulated Sugar (1 cup): Sweetens the pumpkin base just right—enough for dessert, but not overpowering.
Pumpkin Pie Spice (1 tablespoon): Infuses the filling with fall’s classic notes of cinnamon, nutmeg, and clove—total comfort food vibes.
Salt (1/2 teaspoon): Balances out the sweetness and deepens the overall flavor.
Yellow Cake Mix (1 box): The not-so-secret shortcut to a perfectly crisp, golden, and buttery topping.
Unsalted Butter, Melted (3/4 cup): Creates that deliciously decadent top crust—don’t skimp, this is pure baking magic.
Chopped Pecans (1/2 cup, optional): Lend a toasty crunch that makes every bite extra special (feel free to swap in walnuts or leave out for nut-free).
Whipped Cream (for serving): The perfect cool, fluffy contrast to the rich pumpkin and warm cake layers—don’t skip if you can help it!

How to Make The Best Pumpkin Dump Cake

Step 1: Prep the Pan and Oven

Start by heating your oven to 350°F (175°C) and giving your 9×13-inch baking dish a light coating of nonstick spray or butter. This not only makes cleanup a total breeze but also helps each slice of The Best Pumpkin Dump Cake lift out picture-perfect—no sticking or crumbling here!

Step 2: Whisk Together the Pumpkin Filling

In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk thoroughly until the mixture turns smooth and glossy; you want all the spices and sugar to dissolve for deep, uniform flavor in every bite of your dump cake. It already smells like autumn at this stage!

Step 3: Layer the Pumpkin Base

Pour the pumpkin mixture evenly into the bottom of your prepared pan. Use a spatula to smooth the top—this helps the cake bake evenly and ensures that lovely, creamy layer stands out once you cut into the finished dessert.

Step 4: Add the Cake Mix Topping

Evenly sprinkle the dry yellow cake mix straight from the box over the pumpkin filling. No need to mix it in or get fancy—just make sure it’s covering the whole surface, reaching into the corners. This simple layer transforms into a buttery, golden crown once baked.

Step 5: Drizzle with Butter and Top with Pecans

Pour the melted butter slowly and evenly over the entire surface, doing your best to moisten as much of the cake mix as possible—this is what gives The Best Pumpkin Dump Cake its iconic crisp, crackly topping. If you like, scatter chopped pecans on now for a subtle crunch and a boost of nutty, caramelized flavor.

Step 6: Bake to Perfection

Pop your dish into the oven and bake for 50–60 minutes. You’ll know it’s done when the top is beautifully golden and the edges are set. If your oven runs hot, start checking around the 50-minute mark. Let the cake cool at least 30 minutes, which helps the layers firm up for easy serving.

How to Serve The Best Pumpkin Dump Cake

Garnishes

A generous cloud of whipped cream is the finishing touch that takes The Best Pumpkin Dump Cake from delicious to legendary. For an extra-special presentation, try a sprinkle of cinnamon, a few toasted pecan halves, or a drizzle of caramel sauce. If you’re feeling creative, a little shaved chocolate is never out of place!

Side Dishes

Because this dessert is rich and flavorful, it pairs beautifully with lighter accompaniments. A bowl of fresh, tart berries or a fruit salad provides a lovely contrast, or serve with a mug of spicy chai tea or dark roast coffee to complement the warm, cozy flavors in the cake itself.

Creative Ways to Present

For a festive occasion, bake The Best Pumpkin Dump Cake in individual ramekins for personalized mini-servings—perfect for dinner parties or holiday buffets. Or, serve layered in parfait glasses with whipped cream and a sprinkle of crunchy granola for a modern twist. Leftover cake also makes an incredible base for trifles or crumbled over ice cream!

Make Ahead and Storage

Storing Leftovers

After the cake has completely cooled, cover it tightly with plastic wrap or transfer leftovers to an airtight container. It’ll keep in the fridge for up to 4 days without losing its signature texture or cozy pumpkin flavor—though chances are it’ll disappear before then!

Freezing

If you want to plan ahead, The Best Pumpkin Dump Cake freezes beautifully. Simply slice it into portions and wrap each piece well in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving, and you’ll have a ready-to-go fall dessert whenever you need it.

Reheating

To recapture that fresh-baked warmth, reheat individual slices in the microwave for about 20–30 seconds, or place larger amounts in a 300°F oven for 10–15 minutes. Always add whipped cream after reheating (not before) so it stays fluffy and chilled.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! If you have homemade pumpkin purée, just be sure it’s not too watery—pat it dry with paper towels if needed. The flavor will be even richer and fresher, making The Best Pumpkin Dump Cake feel wonderfully from-scratch.

What cake mix flavors work best?

Yellow cake mix is classic, but spice cake mix is also fantastic if you love extra-warm spice flavor. You could also try white cake mix for a subtle background, or even chocolate for a delightful twist.

Are there nut-free options for the topping?

Of course! Simply omit the pecans, or swap them with oats, toasted pumpkin seeds, or crushed graham crackers for some crunch without the nuts.

Do I need to chill the cake before serving?

Serving is totally up to you: warm cake is comforting and gooey, while chilled cake has a more set, almost cheesecake-like texture. Both are heavenly—the only non-negotiable is the whipped cream on top!

Can The Best Pumpkin Dump Cake be made dairy-free?

Yes! There are delicious dairy-free evaporated milk alternatives available, and you can use melted coconut oil or vegan butter in place of traditional butter. Check your cake mix ingredients, too.

Final Thoughts

Whether you’re a pumpkin fan or a total newbie to dump cakes, I can’t encourage you enough to try The Best Pumpkin Dump Cake at least once this season. It’s easy, reliable, and guaranteed to bring cozy smiles to any table—no fancy skills needed, just a spoon and hunger for something truly scrumptious.

The Best Pumpkin Dump Cake Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the irresistible flavors of fall with this delicious Pumpkin Dump Cake. A simple yet decadent dessert that is perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale

For the Pumpkin Layer:

1 (15 oz) can pumpkin purée
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

For the Cake Layer:

1 box yellow cake mix
3/4 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
Whipped cream for serving

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix pumpkin layer: In a bowl, combine pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour into the baking dish.
Add cake mix: Sprinkle the dry cake mix over the pumpkin layer.
Drizzle butter: Pour melted butter over the cake mix, covering it as much as possible.
Optional topping: Sprinkle chopped pecans over the top.
Bake: Bake for 50–60 minutes until golden and set.
Cool and serve: Let it cool for 30 minutes before slicing. Serve with whipped cream.