Pumpkin Dump Cake Recipe

This pumpkin dump cake is a passed down family recipe, and I’ve made it more than a few different ways. Readers kept telling me they got dry spots of cake mix on top, so I fixed it. I added more butter than the original recipe called for and switched from sliced butter to melted. Now the whole top bakes up golden and buttery over a soft pumpkin layer.

This was absolutely fabulous!! I will be making this for our thanksgiving dinner. Much better than a plain pumpkin pie, hands down. Thanks!

-Betty

How I Tested This Pumpkin Dump Cake

This pumpkin dump cake is a passed down recipe and has racked up over a million views since I shared it. I’ve made it a few different times since then, and two changes made the biggest difference.

Sliced butter vs. melted butter. I tested both options. I personally like melted butter, because that way all of the cake mix gets evenly coated.

More butter than the original. Readers were telling me they had dry spots of cake mix on top. So I increased the butter from the original recipe. More butter fixed it.

Yellow or spice cake mix? Both work. Most people make it with yellow cake mix. But if you want to try something new, I recommend spice cake!

So easy (I have four kids and made this with them all home!) and absolutely delicious! Saving this one for years to come!
-Kristina

You Will Love This Pumpkin Dump Cake Recipe

It tastes like pumpkin pie with a buttery, golden cake topping, and it takes a handful of ingredients. There’s no crust to roll out and no mixer required. Serve it warm with a scoop of vanilla ice cream, or add toffee bits and a drizzle of caramel sauce.

If muffins are more your speed, my pumpkin muffins give you the same warm spice in a grab and go size.

Oh my is this delicious! Made this today and wow! Buttery rich delicious goodness.. i would eat this any time of the year and will def make it again! Thank you for the recipe.

-Hope

What Is Pumpkin Dump Cake?

A dump cake gets its name because you dump the ingredients into the pan in layers and don’t stir. Most are made in a 9×13 inch baking dish. This one starts with a pumpkin layer, then dry cake mix, then melted butter poured over the top.

It’s magical what happens in the oven. Even I was like “Is this going to work??” The top bakes into a golden, buttery crust and the pumpkin layer stays soft underneath, kind of like a cobbler.

It’s not the type of cake you cut into neat squares. Scoop it onto a plate and eat it warm, at room temperature, or cold. I’m not picky about the temperature with this one!

Ingredients for This Pumpkin Dump Cake Recipe

You need eight ingredients, and one of them is optional. Exact amounts are in the recipe card.

• Pumpkin puree: one 15 oz can. Use 100% pumpkin puree, not pumpkin pie filling.
• Evaporated milk: one 12 oz can. It goes into the pumpkin layer.
• Light brown sugar: packed. I weigh it, and 1 cup is 213g.
• Eggs: 3 large.
• Pumpkin pie spice: 2 teaspoons. No jar? The recipe card notes have a quick homemade mix.
• Cake mix: one 15.25 oz box of yellow or spice cake mix. Most people use yellow. Spice is my pick if you want to try something new.
• Butter: 1 cup unsalted butter, melted. This is more than the original recipe, and melting it is what gets rid of dry spots.
• Chopped pecans: optional, sprinkled over the cake mix before the butter goes on.

How to Make Pumpkin Dump Cake with Cake Mix

1. In a large bowl combine the pumpkin puree, eggs, evaporated milk, brown sugar, and pumpkin pie spice. Mix well with a fork, spatula, or electric mixer.

2. Pour the pumpkin mixture into a 9×13 inch pan that has been sprayed with non-stick cooking spray.
3. Sprinkle dry cake mix evenly over the pumpkin layer in the baking pan.

4. Sprinkle pecans evenly on top of the cake mix.

5. Drizzle the melted butter evenly on top of everything.
6. Ta da! You’ll only have 3 items to clean – the mixing bowl, the cake pan, and a bowl or pot you used to melt the butter in.

This Pumpkin Dump Cake recipe is Ryan’s favorite dessert in just about the whole wide world, so I made sure to save him an extra big piece before bringing it to bible study and pawning it off on neighbors and friends.

And some of you might be skeptical, but trust me there is nothing ‘dumpy’ about this cake, haha.. get it?

Pumpkin Dump Cake Variations

Switch up the cake mix. Yellow and spice are the two I recommend. You can also use white, vanilla, butter pecan, or French vanilla. For chocolate lovers, try chocolate fudge, devil’s food, or milk chocolate cake mix for a chocolate pumpkin dump cake!

Add chocolate chips. Sprinkle 1 cup of chocolate chips over the cake mix before the butter goes on.

Gluten Free Pumpkin Dump Cake

Use a gluten free yellow cake mix in place of the regular mix. I’ve tested it with a 15 oz box, and it works. Everything else stays the same, so it’s one pan for the whole table.

Pumpkin Dump Cake Recipe Pro Tips

• Use melted butter, not slices. I’ve tested both, and melted coats the cake mix more evenly.
• Pour the butter over as much of the cake mix as you can. If a few dry spots show up while it bakes, add some additional melted butter and put it back in the oven for a few minutes.
• Don’t stir the layers. Keeping the pumpkin and cake mix separate is what gives you a crisp top and a soft middle.
• If you bake it in a smaller pan, add extra time so the center sets.
• Let it rest 15 to 20 minutes before serving. The pumpkin layer firms up as it cools.

How to Store, Make Ahead, and Freeze Pumpkin Dump Cake

To store: Cover the pan with a lid or plastic wrap, or scoop leftovers into an airtight container. Keep it in the fridge for up to 4 days.

To reheat: Cover the whole pan with foil and warm it at 350ºF for about 15 minutes. Or eat it cold, which is how I like it.

To make ahead: Bake it the day before, let it cool, and refrigerate it covered.

To freeze: Freeze the whole pan. For easy freezing, bake it in an aluminum foil pan. Let it cool completely, wrap the pan well in plastic wrap and then foil, and label it. Thaw it in the fridge overnight. Keeps for 3 months in the freezer.

How to Serve Pumpkin Dump Cake

Serve it warm, at room temperature, or cold. Let it rest 15 to 20 minutes after it comes out of the oven so the pumpkin layer can set. Then top it with a scoop of vanilla ice cream, a drizzle of caramel sauce, or toffee bits.

Pumpkin Dump Cake Recipe FAQs

More Pumpkin Desserts

• Pumpkin Bars
• No Bake Pumpkin Pie
• Pumpkin Cheesecake Bars
• Easy Pumpkin Cake from Box Mix
• Easy Pumpkin Swirl Cake
• Pumpkin Sugar Cookies
• Pumpkin Muffins

More Favorites From The First Year