Some fall desserts demand a whole afternoon. This pumpkin dump cake asks for ten minutes, one bowl, and a box of cake mix. Whisk a spiced pumpkin filling, pour it into a pan, shower it with dry cake mix, drizzle over melted butter, and let the oven do the rest. The result: a creamy, pumpkin-pie-like custard under a golden, buttery, crisp crumb topping.
If fall baking is your love language, this belongs next to our Apple Cider Donut Cake in your autumn rotation — orchard flavor there, pumpkin custard here, and both disappear fast.
Kids can help with every step — whisking, sprinkling, and drizzling are all dump-cake-friendly jobs. And with only four main ingredients, this is the recipe to memorize before the holiday rush.
Why you’ll love this pumpkin dump cake
One pan, zero fuss: No batter to mix, no mixer to wash — the filling comes together in one bowl with a whisk, and everything else happens in the baking dish.
Four main ingredients: Canned pumpkin, evaporated milk, a box of yellow cake mix, and butter — plus eggs, sugar, and spice from the pantry. That is the whole shopping list.
Feeds a crowd: One 9×13-inch pan makes 12 generous servings, which makes this a natural for potlucks, office parties, and holiday tables.
It tastes like fall: Warm pumpkin pie spice, rich pumpkin custard, and a buttery crunch on top — every bite lands exactly where autumn should.
What you need
The list is short on purpose. Here is what goes into the pan, plus the swaps that keep it flexible.
Pumpkin puree: 1 can (15 oz / 425 g) of 100% pumpkin puree — not pumpkin pie filling, which is already sweetened and spiced and will throw the whole recipe off. Double-check the label before you buy.
Evaporated milk: 1 can (12 oz / 354 ml). It gives the filling its silky, custardy body. Do not swap in sweetened condensed milk — that is a different product and far too sweet here.
Eggs, sugar, and spice: 3 large eggs, 1 cup (200 g) granulated sugar, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. No pumpkin pie spice on hand? Mix 1 teaspoon cinnamon with 1/2 teaspoon ginger and 1/4 teaspoon each of nutmeg and cloves.
Yellow cake mix: 1 box (15.25 oz / 432 g), used dry straight from the box — never prepare it according to the package directions.
Butter: 3/4 cup (170 g) unsalted butter, melted — this turns the dry cake mix into the golden, crisp topping, so do not skimp.
How to make pumpkin dump cake
Step 1: Whisk the filling
Preheat the oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking pan. In a large bowl, whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth.
Step 2: Pour into the greased pan
Pour the filling into the prepared pan and spread it into an even layer with a spatula — an even layer bakes evenly, with no soupy corners.
Step 3: Sprinkle the cake mix
Open the box of yellow cake mix and sprinkle the dry mix evenly over the pumpkin filling, straight from the box. Do not stir — the separate layers are the whole magic of a dump cake. Break up any big clumps with your fingers as you go.
Step 4: Drizzle the butter
Slowly drizzle the melted butter as evenly as you can over the dry cake mix, covering as much surface as possible. Tilt the pan gently to nudge the butter into any dry-looking spots — buttered patches turn golden and crisp, dry patches stay powdery.
Step 5: Bake
Bake 50–60 minutes, until the top is deep golden and the center is set — it should barely jiggle when you nudge the pan.
Step 6: Cool and serve
Cool in the pan for 20 minutes so the custard layer firms up enough to slice. Serve warm with whipped cream or vanilla ice cream.
Tips for the perfect dump cake
Cover every dry spot with butter. Drizzle slowly and tilt the pan to spread butter into pale patches — this is what separates a crisp golden top from a powdery one.
Do not stir the cake mix in. It feels wrong the first time — trust the method. The dry mix hydrates from the butter above and the steam below, baking into a distinct crisp layer over the custard.
Check doneness by jiggle, not color. The top browns before the center sets. Nudge the pan: the edges should be firm and the very center should barely move.
Cool before slicing. Twenty minutes is the minimum. The custard needs that rest to set so you get clean squares instead of pumpkin soup.
Variations
Halal swaps and notes: This recipe is halal as written — pumpkin, cake mix, evaporated milk, butter, eggs, sugar, and spices, with no pork and no alcohol anywhere. Just use standard grocery ingredients; nothing needs substituting.
Spice cake mix version: Swap the yellow cake mix for spice cake mix to double down on the warm fall flavor. Everything else stays exactly the same.
Nutty crunch topping: Scatter 3/4 cup chopped pecans or walnuts over the cake mix before drizzling the butter. They toast in the oven and add a wonderful crunch against the creamy filling.
What to serve with pumpkin dump cake
Whipped cream: The classic — a cold cloud of lightly sweetened whipped cream melting into the warm custard is genuinely hard to beat. Add a dusting of cinnamon if you are feeling fancy.
Vanilla ice cream: Warm cake plus cold ice cream is a combination that never misses. A small scoop per square is plenty.
Hot coffee or spiced tea: The warm spices in the cake love a hot drink alongside — a strong coffee cuts the sweetness nicely.
Hosting a fall dessert table? Set this next to our Apple Cider Donut Cake and let guests pick their favorite — the spiced orchard flavor of the donut cake plays beautifully against the creamy pumpkin custard here.
Storage and reheating
Fridge: This cake has eggs and evaporated milk in it, so treat it like pumpkin pie: cover and refrigerate leftovers within 2 hours. It keeps 3–4 days and the flavors meld nicely overnight.
Reheating: Warm individual squares in the microwave for 30–45 seconds, or reheat the pan covered with foil at 325°F (165°C) for 15–20 minutes. The topping crisps back up best in the oven.
Freezer: Freeze cooled squares in a single layer, then wrap tightly for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.
Pumpkin Dump Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan with butter or nonstick spray.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth. Pour into the greased pan and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Do not stir. Drizzle the melted butter as evenly as possible over the dry mix.
- Bake 50–60 minutes, until the top is golden and the center is set (a toothpick should come out mostly clean).
- Cool in the pan for 20 minutes. Serve warm with whipped cream or vanilla ice cream.
Notes
Frequently asked questions
Can I use pumpkin pie filling instead of pumpkin puree? No — pie filling is already sweetened and spiced, so the cake comes out far too sweet with the spice balance off. Use 100% pumpkin puree.
Why is my topping powdery in spots? Those spots never met the butter. Drizzle slowly and evenly, then tilt the pan to coax butter into pale patches before baking.
Can I use spice cake mix instead of yellow? Absolutely — it works one-for-one and gives a deeper, warmer spice flavor.
Does pumpkin dump cake need to be refrigerated? Yes. The filling contains eggs and evaporated milk, so refrigerate leftovers just as you would pumpkin pie. It keeps 3–4 days.
Recipe card: Pumpkin Dump Cake
Prep: 10 min | Cook: 55 min | Total: 65 min | Serves: 12
Ingredients
- 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz / 354 ml) evaporated milk
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 box (15.25 oz / 432 g) yellow cake mix (do not prepare)
- 3/4 cup (170 g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan.
- Whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth. Pour into the pan and spread evenly.
- Sprinkle the dry cake mix evenly over the filling. Do not stir.
- Drizzle the melted butter evenly over the dry mix, tilting the pan to cover dry spots.
- Bake 50–60 minutes, until golden on top and set in the center.
- Cool 20 minutes in the pan. Serve warm with whipped cream or vanilla ice cream.
Nutrition (estimate per serving)
~380 kcal | 5 g protein | 58 g carbs | 15 g fat
More fall baking
Still in a fall-baking mood? Our Apple Cider Donut Cake captures everything you love about the orchard’s most famous treat — tender cinnamon-spiced crumb and a buttery cinnamon-sugar coating — in an easy one-bowl cake. Make both and call it a fall dessert lineup.
Photo credits: Valeriia Harbuz, Kaboompics, Son Tung Tran, Mikhail Nilov, Los Muertos Crew, Cook Eat, esma kır via Pexels.
📌 Pin this recipe for later so you can find it on a busy weeknight!
