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Easy Pumpkin Dump Cake Recipe Perfect for Cozy Fall Desserts

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A simple, no-fuss pumpkin dump cake that combines a smooth pumpkin filling with a crisp cake topping, perfect for cozy fall evenings and quick dessert cravings.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree (plain, not pumpkin pie filling)
  • 1 box (15.25 oz / 432 g) yellow or spice cake mix
  • 1 cup (240 ml) evaporated milk
  • 3 large eggs
  • 1/2 cup (100 g) granulated sugar (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, melted
  • Optional toppings: chopped pecans or walnuts, caramel sauce, whipped cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the canned pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until smooth and well combined (about 2-3 minutes).
  3. Pour the pumpkin mixture into your greased 9×13 inch baking dish and spread evenly to cover the bottom.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer without stirring.
  5. Drizzle the melted butter evenly over the cake mix layer.
  6. Bake uncovered for 45-50 minutes until the top is golden brown and crisp and the filling is bubbling around the edges.
  7. If the pumpkin filling is still too loose, bake for another 5-10 minutes, watching to prevent burning.
  8. Remove from oven and let cool for at least 15 minutes to set the filling.
  9. Serve warm with optional toppings such as vanilla ice cream, whipped cream, chopped nuts, or caramel sauce.

Notes

Do not stir the cake mix into the pumpkin layer to maintain texture contrast. If edges crisp too fast, tent with foil halfway through baking. The cake tastes better the next day after flavors meld. For dairy-free, substitute evaporated milk with canned coconut milk and use vegan butter. Gluten-free cake mix can be used for a gluten-free version.

Nutrition

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