Name: Pumpkin Pie Dump Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 30 ounces pumpkin purée; 12 ounces evaporated milk; 4 large eggs; 1 1/2 cups granulated sugar; 2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice; 1 box yellow cake mix (about 15.25 oz); 1 cup salted butter, melted; 1 cup chopped walnuts or pecans (optional); Whipped cream or vanilla ice cream, for serving

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A deliciously easy fall dessert that layers a rich pumpkin pie filling with a buttery cake topping and crunchy nuts. Perfect for pumpkin spice lovers and holiday gatherings!

Why You'll Love This Recipe

This Pumpkin Pie Dump Cake is the ultimate convenience dessert that doesn't sacrifice flavor. With the luscious texture of pumpkin pie on the bottom and the buttery crunch of cake mix and nuts on top, it offers the best of both worlds in one pan. It's incredibly simple to prepare—just layer and bake—making it perfect for busy holiday seasons or when you need a crowd-pleasing dessert with minimal effort. The warm spices create that comforting fall atmosphere that everyone craves, while the contrast of textures keeps every bite interesting. Whether you're a seasoned baker or a novice in the kitchen, this forgiving recipe delivers impressive results that will have everyone asking for seconds.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée serves as the foundation of this dessert, creating that classic, velvety pumpkin pie layer. Be sure to use pure pumpkin purée rather than pumpkin pie filling, which already contains sweeteners and spices.

Evaporated milk adds richness and creaminess to the pumpkin layer without thinning it out. Its concentrated dairy flavor helps create that authentic pumpkin pie taste.

Eggs work as a binding agent, giving structure to the pumpkin layer while contributing to its silky, custard-like texture. They help the bottom layer set properly during baking.

Granulated sugar sweetens the pumpkin mixture perfectly, balancing the natural earthiness of the pumpkin with just the right level of sweetness.

Ground cinnamon brings warmth and that signature fall flavor that pairs beautifully with pumpkin. It's a key component in creating that cozy feeling with every bite.

Pumpkin pie spice is a convenient blend typically containing cinnamon, nutmeg, ginger, and cloves that enhances the pumpkin's natural flavor with complex warm notes. If you don't have it on hand, you can make your own blend.

Yellow cake mix is the convenience ingredient that makes this recipe truly a "dump cake." When sprinkled on top and combined with butter, it creates a golden, cakey crust that contrasts beautifully with the creamy pumpkin layer.

Salted butter, when melted and poured over the cake mix, creates that irresistible buttery, slightly crisp topping. The salt in the butter also helps balance the sweetness of the dessert.

Chopped walnuts or pecans add a delightful textural contrast and nutty flavor that complements the pumpkin and spices. They also give the dessert a more finished, gourmet appearance.

Whipped cream or vanilla ice cream isn't just a garnish—it's the perfect cool, creamy complement to the warm, spiced cake. The temperature and flavor contrast takes this dessert to the next level.

Directions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice. Mix until smooth, then pour the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Optionally, sprinkle a little extra pumpkin pie spice over the cake mix for added flavor.
Melt the butter and pour it evenly over the cake mix layer, or cut the butter into thin slices and distribute them over the cake mix to ensure even coverage. Sprinkle the chopped nuts evenly over the top.
Bake for 1 hour, or until the top is golden brown and the edges are set.
Let the cake cool slightly, then serve warm with whipped cream or vanilla ice cream, and a sprinkle of pumpkin spice if desired.

Servings and Timing

This Pumpkin Pie Dump Cake yields approximately 18 servings, making it perfect for larger gatherings or holiday meals. It's also great for having leftovers on hand for a few days after your event.

Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Each serving contains approximately 290 calories, providing a satisfying dessert portion without being overly indulgent.

Variations

Coconut Pecan Pumpkin Dump Cake: Add 1 cup of shredded coconut along with the pecans for a tropical twist.
Chocolate Chip Pumpkin Dump Cake: Sprinkle 1 cup of semi-sweet chocolate chips over the cake mix layer before adding the butter for a chocolate-pumpkin combination.
Streusel Topped Pumpkin Dump Cake: Mix ½ cup brown sugar, ½ cup flour, and 4 tablespoons cold butter until crumbly, then sprinkle over the top during the last 15 minutes of baking.
Caramel Pumpkin Dump Cake: After baking, drizzle with ¼ cup of caramel sauce before serving for an extra decadent treat.
Spiced Apple Pumpkin Dump Cake: Add 1 cup of diced apples to the pumpkin mixture and increase cinnamon for an apple-pumpkin fusion.
Gluten-Free Option: Substitute the regular cake mix with a gluten-free yellow cake mix to accommodate dietary restrictions.
Dairy-Free Version: Use coconut milk instead of evaporated milk and a plant-based butter alternative for those avoiding dairy.

Storage/Reheating

Refrigeration: Cover leftover Pumpkin Pie Dump Cake with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 4 days. The flavors actually continue to develop, making day-two servings particularly delicious.

Freezing: This dump cake freezes surprisingly well. Cut into individual portions, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Label with the date for easy reference.

Reheating: For the best texture and flavor when reheating:

Microwave individual servings for 30-45 seconds or until warmed through.
Alternatively, reheat in a 300°F oven for about 10-15 minutes, covered with foil to prevent drying out.
If reheating from frozen, thaw overnight in the refrigerator first for best results.

Serving Reheated Portions: Add a fresh dollop of whipped cream or a scoop of ice cream to refresh the dessert when serving leftovers.

FAQs

Can I use homemade pumpkin purée instead of canned?

Yes, homemade pumpkin purée works beautifully in this recipe. Just make sure to drain excess liquid from your homemade purée by placing it in a fine-mesh sieve lined with cheesecloth for a few hours before using to prevent the cake from becoming too wet.

Why is my cake mix topping still powdery after baking?

This usually happens when the butter doesn't fully cover the cake mix. Make sure to distribute the butter evenly over the entire surface of the cake mix, leaving no dry spots. You can also use slightly more butter or dot small pieces across the surface for more even coverage.

Can I make this dessert ahead of time for a party?

Absolutely! You can prepare this dessert up to 24 hours in advance and refrigerate it unbaked. When ready to serve, let it sit at room temperature for 30 minutes before baking. Alternatively, bake it ahead of time and reheat individual portions when needed.

Is there a dairy-free alternative to evaporated milk?

Yes, you can use full-fat coconut milk as a substitute for evaporated milk. It will add a subtle coconut flavor that pairs nicely with the pumpkin and spices. Another option is evaporated coconut milk, which is now available in some grocery stores.

Can I use a different flavor of cake mix?

Definitely! While yellow cake mix creates a traditional flavor profile, spice cake mix enhances the fall spices, white cake mix offers a lighter flavor, or butter pecan cake mix adds extra richness. Feel free to experiment based on your preferences.

How do I know when the dump cake is done baking?

The cake is done when the top is golden brown and the edges are set. The center should still have a slight jiggle (similar to pumpkin pie), but it shouldn't be liquid. A knife inserted near the edge should come out mostly clean, with perhaps a few moist crumbs.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar in the pumpkin layer by up to ⅓ without significantly affecting the texture. Consider using a sugar substitute specifically designed for baking for more substantial reductions.

What can I use instead of nuts for a nut-free version?

For a nut-free version with similar texture, try using granola, crushed graham crackers, or oats mixed with a little brown sugar. These alternatives will still provide a pleasing crunch without the nuts.

Why is it called a "dump cake"?

The name "dump cake" comes from the simple preparation method—you essentially "dump" the ingredients into the baking dish in layers without mixing them together. It's a celebration of convenience baking that still yields impressive results.

Can I make this in a slow cooker?

Yes, this recipe adapts well to a slow cooker. Layer ingredients as directed in a greased slow cooker, cover, and cook on low for 3-4 hours or until the edges are set and the center is slightly jiggly. Note that you won't get quite the same crispy top as with oven baking.

Conclusion

Pumpkin Pie Dump Cake beautifully bridges the gap between convenience and indulgence. This dessert offers the perfect solution when you're craving the flavors of fall but don't have time for elaborate baking. What makes this recipe truly special is how it transforms simple ingredients into a multi-layered experience—creamy pumpkin pie base, buttery cake middle, and crunchy nut topping—all in one easy preparation.

Whether you're hosting a holiday gathering, contributing to a potluck, or simply treating your family to a cozy autumn dessert, this dump cake delivers impressive results with minimal effort. Its versatility allows for countless variations to suit different tastes and dietary needs, while its make-ahead potential makes it a reliable go-to during busy seasons.

So embrace the simplicity of "dumping" your ingredients together, and enjoy the warm, spiced aromas that will fill your home as it bakes. In the end, you'll have a dessert that tastes like you spent hours in the kitchen, when in reality, you were free to enjoy the moments that matter most.