Pumpkin Dump Cake combines a creamy pumpkin filling with a buttery cake topping for an easy dessert that’s perfect for holiday gatherings, cozy weekends, and anyone craving classic fall flavors. If you’re looking for a delicious pumpkin crumble cake that’s simple to prepare, this recipe delivers rich pumpkin flavor with a crisp, golden topping and crunchy nuts.
Story
Every fall, pumpkin desserts take center stage, but sometimes you want something different from traditional pie. That’s where Pumpkin Dump Cake shines. It has all the comforting flavors of pumpkin pie but skips the fuss of rolling pie dough. The creamy pumpkin layer bakes beneath a buttery cake topping that turns perfectly crisp in the oven. Whether you’re serving Thanksgiving dinner or simply craving an easy pumpkin dump cake, this recipe comes together quickly and always disappears fast. It’s the perfect alternative to pumpkin pie and one of the best fall dessert recipes you’ll make all season.
Ingredients
- 30 ounces (850g) pumpkin puree
- 12 ounces (354ml) evaporated milk
- 4 large eggs
- 1½ cups (300g) granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin spice cake seasoning (pumpkin pie spice)
- 1 box (13–15 ounces) yellow cake mix
- 1 cup (227g) salted butter
- 1 cup chopped walnuts or pecans
- Whipped cream, for serving
- Vanilla ice cream, for serving
Step-by-Step Instructions
Preparing the Ingredients
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, ground cinnamon, and pumpkin pie spice until the mixture becomes smooth and fully combined.
Cooking Instructions
Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring. Add an extra sprinkle of pumpkin pie spice if desired. Melt the butter and drizzle it evenly over the cake mix, or grate cold butter over the surface for more even coverage. Scatter the chopped walnuts or pecans across the top. Bake for 1 hour, until the topping becomes golden brown and the pumpkin layer is set. Allow the cake to cool slightly before serving warm with whipped cream or vanilla ice cream.
Tips for Perfect Results
Common Mistakes to Avoid
Always use pumpkin puree rather than pumpkin pie filling, since pie filling already contains added sugar and spices. Do not mix the cake mix into the pumpkin layer because the dry mix creates the signature buttery topping. Also, distribute the butter as evenly as possible to avoid dry patches on top.
Pro Tips for Better Flavor
Grating cold butter instead of melting it creates a more evenly browned topping with extra crunch. For more fall flavor, use a spice cake mix instead of yellow cake mix. Chocolate cake mix creates a fun variation, while toffee bits sprinkled over the top add extra richness and texture.
Serving and Storage
How to Serve
Serve Pumpkin Dump Cake warm with a generous scoop of vanilla ice cream, a dollop of whipped cream, and a light sprinkle of pumpkin pie spice. It also tastes delicious at room temperature or chilled straight from the refrigerator.
How to Store Leftovers
Cover leftover cake and refrigerate it for up to 4 days. Reheat individual servings in the microwave for 20 to 30 seconds before serving. While it stays delicious cold, warming it slightly brings back the buttery texture of the topping.
Conclusion
If you love pumpkin desserts but want something easier than pie, Pumpkin Dump Cake deserves a place on your baking list. With its creamy pumpkin filling, crisp buttery topping, warm spices, and crunchy nuts, it’s an effortless dessert that’s ideal for holidays, potlucks, and cozy fall evenings. One bite will show why so many families make it year after year.
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Frequently Asked Questions
Can I make Pumpkin Dump Cake ahead of time?
Yes. Bake it a day in advance, cool completely, cover, and refrigerate. Warm individual portions before serving for the best texture.
Can I substitute the cake mix?
Absolutely. Spice cake mix adds extra warm spices, chocolate cake mix creates a chocolate-pumpkin combination, and gluten-free cake mix works well without changing the remaining ingredients.
Can I freeze Pumpkin Dump Cake?
Yes. Cool the cake completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Pumpkin Dump Cake
- Total Time: 1 hour 10 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
Pumpkin Dump Cake combines a creamy, warmly spiced pumpkin base with a buttery yellow cake topping and crunchy chopped nuts. This easy fall dessert makes a delicious alternative to pumpkin pie and tastes especially good served warm with vanilla ice cream or whipped cream.
Ingredients
- 30 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix, 13 to 15 ounces
- 1 cup salted butter
- 1 cup chopped walnuts or pecans
- Whipped cream, for serving
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Add the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and pumpkin pie spice to a large mixing bowl.
- Whisk the pumpkin mixture until smooth and fully combined.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
- Melt the salted butter and drizzle it evenly over the cake mix, or grate cold butter across the surface for more even coverage.
- Scatter the chopped walnuts or pecans evenly over the top.
- Bake for 1 hour, or until the topping turns golden brown and the pumpkin layer is set.
- Let the cake cool slightly, then serve warm with whipped cream, vanilla ice cream, and an optional sprinkle of pumpkin pie spice.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Add the cake mix dry and do not stir it into the pumpkin layer.
- Grating cold butter over the cake mix gives the most even coverage and creates a crisp topping.
- Replace the yellow cake mix with spice cake mix for a stronger fall spice flavor.
- Use chocolate cake mix for a pumpkin-chocolate variation.
- Use a gluten-free cake mix to make a gluten-free version without changing the other ingredients.
- Sprinkle toffee bits over the top before baking for a rich, sweet-salty variation.
- Serve the cake warm, at room temperature, or chilled.
- Cover and refrigerate leftovers for 3 to 4 days.
- Reheat individual servings in the microwave for 20 to 30 seconds.
- Freeze cooled cake tightly wrapped for up to 2 months, then thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 29
- Sodium: 223
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
- Cholesterol: 36