Pumpkin Dump Cake

This pumpkin dump cake is the easiest fall dessert I make, and it tastes like pumpkin pie and spice cake baked into one pan. The bottom turns into a creamy, custardy pumpkin layer, and the top bakes into a golden spice cake crust with a real crunch to it.

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There is no mixer and no chilling with this one. You whisk the pumpkin filling together by hand, layer the spice cake mix and butter on top, and the oven does the rest. It is the kind of dessert I can pull together on a busy fall afternoon and still have it feel homemade.

Spice cake mix is what makes this version taste like fall, not only sweet. It bakes the warm cinnamon and clove right into the topping, so it tastes like a lot more work than it actually is. This is the pumpkin dessert I reach for when I want pie flavor without rolling out a single crust.

Family Favorite

How This Earned Its Spot on Our Thanksgiving Table

This has earned its spot on our Thanksgiving table, and at this point it is expected. I would not dare show up without it. I have tested and retested it over the years, tweaking a little each time, until I landed on the version that comes out right every time. That is the one I am handing you here.

A Few Ingredients Worth Knowing About

• Pure pumpkin puree: Grab the can that says pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it throws off the balance in the recipe and the bottom layer will not set the same. Plain pumpkin puree is the only one I use here.
• Spice cake mix: This is where the fall flavor comes from. The mix bakes cinnamon and clove right into the crunchy top layer, which is why I reach for it here. It does the seasoning work for you.
• Evaporated milk: This is what makes the bottom taste like real pumpkin pie. It is thicker and richer than regular milk, so the pumpkin layer bakes up creamy and custardy instead of watery.
• Melted butter and whole milk: I stir these together before pouring so the butter spreads across the top instead of pooling in spots. The butter is what turns that dry cake mix into a crisp, golden crust.

How to Make Pumpkin Dump Cake

Step 1: Heat the Oven and Prep the Pan Preheat the oven to 350°F and spray a 9×13 inch baking dish with baker’s spray. Set it aside so it is ready when the filling is.

Step 2: Whisk the Pumpkin Filling In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, vanilla, pumpkin pie spice, and cinnamon by hand until it is completely smooth. You want it fully blended with no streaks.

Step 3: Add the Filling and the Cake Mix Pour the pumpkin filling into the prepared dish and spread it into an even layer. Sprinkle the dry spice cake mix evenly over the top, all the way to the corners.

Step 4: Soak the Top with Butter and Milk Stir the melted butter and whole milk together, then slowly pour the mixture over the entire cake mix layer. If you see dry pockets, gently push them under the butter with a spoon without stirring it into the pumpkin below. A few small dry spots on top are fine, but you want most of the cake mix submerged under the butter.

Step 5: Bake Bake for 1 hour, until the top is golden and the center has set.

How to Store Leftovers

Store leftovers covered in the fridge for up to 4 to 5 days, and warm them before serving so the top crisps back up a little. I do not recommend freezing this one. The pumpkin layer loses its creamy texture after it thaws.

More Dump Cake Recipes to Try

• Pineapple Dump Cake
• Caramel Apple Dump Cake
• Peach Dump Cake

Video

4.86 from 102 votes

Pumpkin Dump Cake

Author — Jennifer Fishkind

Serves — 12

Pumpkin dump cake layers a creamy pumpkin pie filling under a crunchy spice cake crust. It is an easy, throw-together fall dessert that tastes like you fussed.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Ingredients

 

• ▢ 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
• ▢ 4 large eggs room temperature
• ▢ 12 ounce can evaporated milk
• ▢ 1½ cups granulated sugar
• ▢ 1 tablespoon vanilla extract
• ▢ 1 tablespoon pumpkin pie spice blend
• ▢ 2 teaspoons cinnamon
• ▢ 15.25 ounce box Spice Cake mix (I used Duncan Hines brand)
• ▢ 1½ cups chopped pecans
• ▢ 1 cup unsalted butter melted
• ▢ ½ cup whole milk

Instructions

 

• Preheat oven to 350° F. Spray a 9×13 baking dish with baker’s spray. Set aside.
• In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
  2 15-ounce cans pure pumpkin puree, 4 large eggs, 12 ounce can evaporated milk, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice blend, 2 teaspoons cinnamon
• Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
• In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
  15.25 ounce box Spice Cake mix, 1½ cups chopped pecans
• In a medium bowl stir together the melted butter and whole milk.
  1 cup unsalted butter, ½ cup whole milk
• Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
• Bake for 1 hour or until the top is golden and the center has set.

Jenn’s Notes

Tips:

• Use a 9×13 pan. An 11×7 bakes up too thick and throws off the pie-to-crust layers.
• Let it cool and set for 20 to 30 minutes before cutting so the squares hold together.
• Make sure the butter and milk cover the dry cake mix. Push any dry pockets under without stirring, so the top bakes into a crust and not powder.

Storage:

Store leftovers covered in the fridge for up to 4 to 5 days and warm them before serving. I do not recommend freezing this one, since the pumpkin layer loses its creamy texture after thawing.

Nutrition Info

Calories: 555kcal | Carbohydrates: 58g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 294mg | Potassium: 312mg | Fiber: 2g | Sugar: 46g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg

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This Pumpkin Dump Cake checks all the boxes. It satisfies my sweet tooth, it’s easy to make, and it screams fall. If you too are a fan of all things dessert and all things autumn, then this is a must-try recipe for you!

Originally posted July 15, 2019