Easy Pumpkin Dump Cake (No Stirring Needed)
Pumpkin dump cake is the dessert you make when you want all the flavor of pumpkin pie with about half the effort. You literally dump a few layers into a pan and let the oven do the work.
What you get is a creamy, spiced pumpkin custard on the bottom and a crisp, buttery pecan topping that tastes like a cobbler and a bar had a very good baby.
Why This Pumpkin Dump Cake Works
I love that this recipe delivers two distinct textures without any fuss. The pumpkin layer bakes into a smooth custard, while the dry cake mix transforms into a crunchy, nutty crumble on top.
It is also wildly forgiving. You do not stir the topping in, and you do not have to measure the butter drizzle with a ruler, yet it always comes out with a golden crackly surface that everyone thinks you spent way longer on.
Ingredients
- 15 oz can pumpkin puree: pure pumpkin, not pumpkin pie filling
- 12 oz can evaporated milk: adds richness without extra fat
- 3/4 cup granulated sugar: just enough to sweeten without covering the spice
- 2 large eggs: they help the custard set
- 2 teaspoons pumpkin pie spice: the warm backbone of the whole dessert
- 1/4 teaspoon salt: balances the sweetness
- 15.25 oz box yellow cake mix: do not prepare the batter, just use the dry mix
- 1 cup chopped pecans: they toast as the cake bakes
- 1 cup unsalted butter, melted: this is what makes the topping crisp
Variations / Substitutions
- Use spice cake mix: swap the yellow cake mix for spice cake mix if you want an even warmer, more aromatic crust.
- Walnuts instead of pecans: walnuts work perfectly and toast up just as crunchy.
- Dairy-free option: replace the evaporated milk with a can of full-fat coconut milk and use a vegan butter stick for the melted butter.
- Add a maple swirl: whisk 2 tablespoons of maple syrup into the pumpkin mixture before pouring it into the pan.
If you like this, try Pumpkin Crunch Cake, which tops the filling with a pecan shortbread layer instead of a crumbly cake mix topping.
How to Make Easy Pumpkin Dump Cake
Step 1: Mix the Pumpkin Base
Preheat your oven to 350°F (180°C). In a large bowl, whisk together the 15-oz can of pumpkin puree, the 12-oz can of evaporated milk, 3/4 cup sugar, 2 large eggs, 2 teaspoons pumpkin pie spice, and the 1/4 teaspoon salt until the mixture is completely smooth.
Pour the pumpkin mixture into an ungreased 9×13-inch baking dish. It will look thin and glossy, and that is exactly what you want, a loose custard base that will set up in the oven.
Step 2: Layer the Crunchy Topping
Sprinkle the 15.25-oz box of dry yellow cake mix evenly over the pumpkin layer. Use your fingers to break up any large clumps as you go. Scatter the 1 cup of chopped pecans across the top, then slowly drizzle the 1 cup of melted butter over the surface, trying to cover as much of the dry mix as possible.
A few dry spots of cake mix are fine, they will turn into the crispiest bites. Do not stir the layers at any point.
Step 3: Bake the Cake
Slide the dish into the oven and bake for 50 to 60 minutes. The top should turn a deep golden brown, and the pumpkin filling will puff up and crack slightly around the edges. The center should look mostly set but still have a gentle jiggle when you nudge the pan.
The butter will melt down through the cake mix as it bakes, creating crunchy pockets all over the surface. If the top is browning too quickly after about 40 minutes, lay a piece of foil loosely over the dish.
Step 4: Cool and Slice
Let the cake cool on a wire rack for at least 30 minutes before you slice into it. The custard needs that time to firm up, so the squares hold their shape.
Serve it while it is still warm, with a big spoonful of whipped cream on top.
Tips for a Perfect Dump Cake
- Let the butter cover as much as you can, but do not obsess. The uncovered dry spots will absorb moisture from the custard below as it bakes and still develop a nice crunch.
- A glass baking dish: gives you the most even result and lets you see the layers start to bubble up the sides.
- For an even crispier top, increase the melted butter to 1 1/4 cups.
- Cool it completely if you want neat squares.: A full cool on the counter gives slices that look cleaner than a still-warm scoop.
Bake times for different pans:
| Pan | Time |
|---|---|
| Glass 9×13-inch dish | 50 to 60 minutes |
| Metal 9×13-inch pan | 45 to 55 minutes |
Storing Leftover Pumpkin Dump Cake
- Refrigerate: cover the dish tightly and keep it in the fridge for up to 4 days.
- Reheating: a short zap in the microwave brings back the gooey warmth, or you can eat it cold straight from the fridge with an extra hit of whipped cream.
What to Serve With Pumpkin Dump Cake
A scoop of vanilla ice cream melting into a warm piece of cake is never a bad idea. A drizzle of salted caramel sauce plays off the spice nicely, and a dusting of cinnamon on top of the whipped cream reinforces the fall flavor. If you are putting together a holiday spread, this fits right alongside a classic apple crisp or pecan pie.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is already sweetened and spiced, so it would throw off the balance and make the custard cloyingly sweet. Stick with plain pumpkin puree.
Can I make this dairy-free?
Yes. Swap the evaporated milk for a full-fat canned coconut milk and use a plant-based butter stick for the melted butter. The texture will be slightly different but still delicious.
My cake came out soggy in the middle. What went wrong?
It likely needed more time in the oven. Oven temperatures can vary, so next time bake until the center jiggles only slightly and the edges have puffed and cracked.
Can I prepare this ahead of time?
You can bake it up to a day ahead and keep it covered at room temperature. To serve warm, pop it into a 300°F oven for about 10 minutes before slicing.
Pumpkin Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C). Whisk pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth. Pour into a 9×13-inch baking dish.
- Sprinkle dry cake mix evenly over the pumpkin layer, breaking up clumps. Scatter pecans over the mix, then drizzle melted butter over the top, covering as much of the dry spots as possible. Do not stir.
- Bake 50 to 60 minutes, until the top is deep golden brown and the center is set with a slight jiggle.
- Cool on a wire rack for at least 30 minutes, then slice and serve warm with whipped cream.
