Pumpkin Dump Cake
Every fall I make this Pumpkin Dump Cake and pretend it was a big project, but really it is one bowl, one pan, and a whole lot of cozy. The first time I baked it, my neighbor wandered in because the house smelled like a cinnamon candle got promoted. We ate it warm on the couch and dripped whipped cream on the remote. Worth it.
I learned this one during a slightly chaotic Friendsgiving where the turkey took its sweet time and I needed something that could basically bake itself. This cake is that friend. It is unfussy, a little rustic, and it gets better while you are not looking. And if you sneak a spoonful straight form the pan while it is cooling, who is going to tell on you, me?
Side note that does not belong anywhere but here: I once tried to convince my cat that pumpkin puree was gourmet. He disagreed respectfully and then sat on the recipe card. Anyway.
Why I keep making this on chilly nights
I make this when I want dessert but also want to stay in slippers. My family goes a bit bonkers for that buttery crunchy top and the pumpkin pie vibes underneath. The texture is custardy without being fussy. I used to overthink the spices, actually, I find it works better if I keep them simple and let the pumpkin do some talking. When I need a quick win for a potluck, this is it. It travels well and, bonus, no one expects something called Pumpkin Dump Cake to be this lovely. My only gripe used to be uneven buttery spots, but I figured out a fix and it is in the pro tips down below.
What you need and what I swap when the cupboard is weird
- 1 can pumpkin puree, 15 ounces or about 425 g. Not pumpkin pie mix. If canned is scarce, roast about 2 cups fresh pumpkin and mash it smooth.
- 1 cup evaporated milk, 240 ml. Half and half works. I have even used full fat coconut milk once and it was dreamy.
- 3 large eggs. Room temp if you remember, cold if you do not, it will be fine.
- 3/4 cup granulated sugar, about 150 g. I sometimes go half white sugar and half light brown for a deeper flavor.
- 2 teaspoons ground cinnamon. If you like a bolder spice mix, I like this guide from King Arthur Baking.
- 1/2 teaspoon ground ginger. A pinch of nutmeg and clove is lovely too, just a whisper.
- 1/2 teaspoon fine salt. Helps the sweet taste more honest.
- 1 box yellow cake mix, about 15.25 ounces. Spice cake mix also works if you want less measuring. My grandmother insisted on a certain brand, but honestly any decent store brand works fine.
- 1 cup unsalted butter, melted, about 225 g. I have used 3/4 cup when low on butter and it still worked, just a tad less crunchy.
- 1 cup chopped pecans or walnuts, a good handful. Totally optional, I love the crunch.
- Optional but good: 1 teaspoon vanilla extract. A drizzle of maple syrup is great too.
How I throw it together without fuss
- Heat the oven to 350 F, that is 175 C. Lightly grease a 9 by 13 inch pan. I use a bit of butter and a paper towel, works a charm.
- In a big bowl, whisk the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, salt, and vanilla if you are using it. Smooth but not foamy is the goal. This is where I usually sneak a taste.
- Pour that mixture into the pan. Give the pan a little shimmy so it settles nicely.
- Sprinkle the dry cake mix evenly over the top. Try not to dump in one spot, think gentle snow rather than a landslide.
- Pour the melted butter over the dry mix. You want little rivers of butter across the whole surface. If you see dry patches, do a slow zigzag with a spoon. Do not worry if it looks a bit weird at this stage, it always does.
- Scatter the nuts over the top. Press them in very lightly with your palm so they stick where they land.
- Bake for 45 to 55 minutes. You are looking for a deep golden top, bubbling edges, and the center should jiggle a tiny bit like a gentle wave. If the top is browning too fast, tent with foil, loosely.
- Cool at least 20 minutes. I know, waiting is the worst. Warm is wonderful, but I think this tastes even better the next day when the flavors settle down a bit.
Little notes I scribbled in the margin
- If you use fresh pumpkin, let it drain a bit. Too much moisture and the base gets soupy. Been there.
- Butter pooling in spots means it was not spread evenly. See the trick in Pro tips, it changed my life a tiny bit.
- Do not skip the salt, it makes the spices sing, like a tiny choir.
- Cake mix brands vary. Some are a touch sweeter, some more floury. If yours is super sweet, reduce the sugar in the pumpkin layer by a spoon or two.
Variations I have tried, or tried to try
- Spice cake mix instead of yellow cake mix. Easy win, very autumn forward.
- Chocolate chip version. Sprinkle a handful of mini chips over the pumpkin before the cake mix. Kids went wild.
- Pecan streusel. Mix the nuts with 2 tablespoons brown sugar and a pinch of cinnamon before scattering. More crunch, more fun.
- Gluten free experiment. Used a gluten free yellow cake mix, it worked great, just let it cool longer so it sets.
- The one that did not work so well. I tried reducing the butter to half and subbing apple sauce. The top got sandy and sad. Would not recommend, mates.
Tools I grab, plus a workaround if you are short
- 9 by 13 inch baking pan. Metal gives the best crisp top. This pan is, in my opinion, essential. And yet, on second thought, I have baked half batches in two loaf pans and it was fine.
- Large mixing bowl. A jug bowl with a spout makes pouring neat.
- Whisk and a rubber spatula. Spoon works too, whisk is quicker.
- Measuring cups and spoons. If you want to be precise, weigh the butter at 225 g. Here is a handy chart I like from The Kitchn on pan swaps.
Stashing leftovers, if you have any
Let it cool, then cover and refrigerate up to 4 days. The top stays crunchiest the first day, after that it softens a bit but the flavor gets deeper. Warm slices in the oven at 300 F for about 10 minutes to perk up the texture. Though honestly, in my house it never lasts more than a day.
How we like to serve it around here
Warm with vanilla ice cream is the obvious move. Whipped cream with a sprinkle of cinnamon is classic. A drizzle of warm caramel for guests, keeps them smiling. For breakfast, a small square with strong coffee and a spoon of Greek yogurt on the side gives me weekday hero energy.
Pro tips I learned the crunchy way
- I once tried rushing the butter step and regretted it because I poured it all in the middle. Patchy top. Now I drizzle in thin lines across the whole surface and use a spoon to nudge butter into dry spots.
- Do not overbake trying to get a perfectly firm center. It sets as it cools. If you bake it until firm, you will lose that custardy layer.
- Let the melted butter cool a minute so it is warm, not blazing hot, before pouring. Super hot butter made my top cave in once, not pretty.
- If your pumpkin layer seems pale, it probably needs another pinch of cinnamon. I tend to think color tells the truth here.
FAQ from friends and texts at 9 pm
Can I make Pumpkin Dump Cake ahead?
Yep. Bake it in the morning, cool, then chill. Rewarm low and slow. I actually think it is better the next day.
Do I have to use evaporated milk?
Nope. Half and half works, as does whole milk. Full fat coconut milk is great for dairy free. Just avoid sweetened condensed milk, very different.
Which pumpkin puree should I buy?
I like Libbys for consistency, but any 100 percent pumpkin puree is fine. If you are curious, this taste test from Serious Eats is super helpful.
Can I halve the recipe?
Yes. Use an 8 by 8 inch pan. Start checking around 35 minutes. Or, go rogue and bake in muffin tins for little personal scoops, they pop out surprisingly well.
Why is the top not crunchy?
Usually too little butter or steam getting trapped. Leave it uncovered while cooling so it does not lose its crisp. If it lost its crunch because I covered it too soon, that is on me, not the cake.
Do I need to refrigerate leftovers?
I do, especially if it will sit more than a day. Keeps the custard layer safe. Quick warm up before serving brings it back to life.
If you made it this far, you have got everything you need. Put the pan in, make a cup of tea, maybe fold that one rogue dish towel, and let the house smell like fall while Pumpkin Dump Cake does its thing. Yall are going to love this.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15.25 oz) package yellow cake mix (dry)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
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3Pour the pumpkin mixture into the prepared baking dish, spreading it into an even layer.
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4Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Drizzle the melted butter over the cake mix, trying to cover as much of the surface as possible. Sprinkle chopped pecans or walnuts on top if using.
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5Bake for 45–50 minutes, or until the top is golden and the pumpkin layer is set (a toothpick inserted into the center should come out with only a few moist crumbs). Allow to cool slightly before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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