Pumpkin Dump Cake

Prep Time	Cook Time	Total Time
15 min	55 min	1 h 10 min

Introduction

This easy pumpkin dump cake tastes like a cross between pumpkin pie and a buttery cobbler, with almost no fuss at all.

It’s perfect for holiday dinners, potlucks, or any cozy fall night when you want something warm and comforting.

The spiced pumpkin base bakes under a golden, buttery cake mix topping that stays crisp on top and soft underneath.

Prep mode (keeps screen active)

Preheat the oven and prepare the pan

Preheat your oven to 350°F and grease a 9x13 inch baking dish with butter or nonstick spray.
Set it aside.
Mix the pumpkin base

In a large bowl, whisk together the pumpkin purée, evaporated milk, and sweetened condensed milk until smooth.
Add the eggs, pumpkin pie spice, and salt, and whisk again until everything is fully combined.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.

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Add the cake mix topping

Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering the surface from edge to edge.
Try not to stir; the cake mix should sit right on top of the pumpkin base.
Drizzle with melted butter

Slowly drizzle the melted butter over the cake mix, aiming to moisten as much of the dry mix as possible.
If you see dry spots, spoon a little extra butter from the pan over those areas.
Bake the dump cake

Bake for 50 to 60 minutes, until the top is deep golden brown and the center is mostly set.
The edges will bubble, and the topping will look crisp and slightly craggy.

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Cool slightly and serve

Let the pumpkin dump cake cool at least 20 to 30 minutes so the base can thicken a bit.
Scoop warm servings into bowls and top with vanilla ice cream.
For neater slices, cool the cake longer until it is just slightly warm, then cut into squares.

Yellow cake mix -> spice cake mix: Use a spice cake mix instead of yellow cake mix for extra warm flavor that doubles down on pumpkin pie notes. The topping will taste a bit more like gingerbread, which pairs beautifully with the creamy pumpkin base.
Evaporated milk -> half-and-half: You can swap the evaporated milk for half-and-half if needed, keeping the same amount for a similar texture. The filling may be slightly richer and softer, but it will still set nicely once cooled.
Unsalted butter -> browned butter: Brown the butter before drizzling if you want a deeper, nutty flavor in the topping. Let it cool just a bit after browning, then pour it over the cake mix as directed.

Use pure pumpkin, not pie filling: Use pure pumpkin purée, because pumpkin pie filling has added sugar and spices that will make the dessert too sweet.
Whisk the base very well: Whisk the pumpkin base until completely smooth so the eggs are fully mixed and the texture bakes up silky, not grainy.
Cover dry patches if needed: If you spot dry cake mix after baking, gently press it into nearby buttery spots with a spoon while still hot.
Rotate the pan for even browning: Ovens have hot spots, so rotate the pan halfway through baking to help the topping brown evenly across the surface.
Let it rest before slicing: A short rest helps the custardy pumpkin layer firm up, which makes slicing cleaner and serving much easier.

Why is my topping still dry and powdery in spots?: Dry, sandy spots usually mean the melted butter did not reach those areas of the cake mix. Next time, drizzle slowly and crosshatch the butter over the surface, or spoon a little extra over bare spots.
How do I know when the pumpkin dump cake is done?: The top should be deeply golden and crisp, and the edges should be bubbling around the pan. The center will look mostly set but still a little jiggly, similar to pumpkin pie when it is finished.
Can I make this pumpkin dump cake ahead of time?: Yes, you can bake it a day ahead, cool completely, then cover and refrigerate. Reheat individual servings in the microwave, or warm the whole pan in a 300°F oven until heated through.
Can I use fresh homemade pumpkin purée instead of canned?: Homemade pumpkin purée works, but make sure it is very smooth and not watery. If it seems loose, drain it in a fine-mesh strainer or cheesecloth to remove some moisture.
How should I store leftovers, and how long do they keep?: Store leftovers covered in the refrigerator for up to four days for the best texture and flavor. Enjoy them cold, at room temperature, or gently rewarmed, always adding fresh ice cream right before serving.

Alice, Houston, TX: This turned out great, with a creamy pumpkin base and a crisp buttery topping. Letting it cool for a bit before serving made it set up perfectly with vanilla ice cream. — 5 ★

Eunice: Love hearing it turned out with that creamy pumpkin layer and crisp buttery topping! Cooling it a bit before serving is exactly the move, especially with vanilla ice cream. 😊
Gloria Scott, Chicago: I made this for a dinner party and it was a total crowd-pleaser, especially with vanilla ice cream on top 😋. The pumpkin layer came out silky and nicely spiced, but I did get a few dry patches in the topping, so next time I’d drizzle the butter more slowly in a tighter crosshatch pattern and maybe add an extra 2 to 4 tbsp melted butter. I also stirred a handful of chopped toasted pecans into the cake mix before sprinkling it on for more crunch, which worked great. Biggest win: letting it cool closer to 45 minutes made it way easier to serve clean(ish) squares. — 3 ★

Eunice: Love hearing it was a crowd-pleaser with ice cream, and that 45-minute cool makes cleaner slices! For those dry patches, a tighter drizzle pattern and a couple extra tablespoons of melted butter is exactly what I’d try too, and the toasted pecans sound like a perfect crunchy add-in. 😋