Pumpkin Dump Cake Recipe

I make this Pumpkin Dump Cake Recipe when the weather turns a little moody and my sweaters come out of hiding. The first time I brought it to a potluck, a neighbor asked for the recipe before she even took a bite because the whole kitchen smelled like cinnamon and campfire stories. I laughed, then I took a fork to the corner of the pan because, well, quality control. And the funny thing is, this is one of those desserts that looks sort of plain, then knocks your socks off. Like that quiet friend who ends up telling the best jokes.

Quick detour. I always think about my grandad in October. He used to rake leaves into the most ridiculous pile, then pretend he had found buried treasure under there. No treasure, just acorns and one confused squirrel. Anyway, back to the cake.

Why I keep making this again and again

I make this when I want pumpkin pie coziness without rolling any dough. My family goes a bit wild for the buttery, crispy top and the custardy middle that tastes like the holidays without the stress. If I am in a hurry, I can throw it in the oven while the coffee is brewing, then forget about it for a bit. Also, I used to overthink the spice situation, but actually, I find it works better if I keep it simple and let the pumpkin be the star. And if the top looks too crumbly before baking, do not fret, it always does at that stage.

What you need, plus the swaps I truly use

• One can pumpkin puree, 15 ounces. My grandmother always insisted on Libby’s, but honestly any version works fine. If you only have fresh pumpkin, about 2 cups mashed works.
• Evaporated milk, 12 ounces. Half and half works in a pinch. I have even used full fat coconut milk and nobody clocked it.
• 3 large eggs, room temp if you remember. If not, I have used them straight form the fridge and lived to tell.
• Granulated sugar, 3/4 cup. You can mix in 1/4 cup brown sugar for extra caramelly vibes.
• Pumpkin pie spice, 2 to 3 teaspoons, plus a pinch of extra cinnamon if you like it warm. Or make your own blend if that is your jam.
• Fine sea salt, a good pinch about 1/4 teaspoon.
• One box cake mix, about 15 to 16 ounces. Yellow cake is classic; spice cake is lovely. My cousin swears by vanilla cake mix.
• Unsalted butter, 1 cup melted, which is 2 sticks or about 225 g. If you only have salted, just reduce the added salt a touch.
• Chopped pecans or walnuts, a handful optional. Toast them if you can, it is worth it.
• Optional but nice, a splash of vanilla 1 teaspoon, and a drizzle of maple syrup about 1 tablespoon.

How I actually put it together

1. Heat the oven to 350 F. Grease a 9 x 13 inch pan with butter or spray. Or line it with parchment if you are the neat type. I am not always.
2. In a big bowl, whisk the pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, vanilla if using, and salt. It will look like pumpkin pie filling, which is exactly right. This is where I usually sneak a taste.
3. Pour that mixture into the pan. No swirling, no fuss.
4. Sprinkle the dry cake mix evenly over the top. It will look odd and dusty. Do not worry if it looks a bit weird at this stage, it always does.
5. Drizzle the melted butter all over the cake mix, trying to hit the dry spots. If some little islands stay dry, just poke them gently with the back of a spoon to encourage the butter to soak in.
6. Scatter nuts on top if you are using them. Or leave it plain for a softer top.
7. Bake for 45 to 55 minutes until the top is golden and crisp and the pumpkin layer is set around the edges but still a tiny bit wobbly in the center. If you gently shake the pan and it moves like set custard, you are there.
8. Let it cool 15 to 20 minutes, then dig in warm or chill it if you prefer neat slices. I tend to think the flavor settles in after an hour.

On second thought, if you have the time, let it rest longer. The bottom sets and the top gets that lovely buttery crackle that makes you go oh hello.

Notes I learned from messy trial and error

• If you brown the butter first, the flavor gets nutty and deep. Here is a handy guide I use when I forget the color cues: Serious Eats on browning butter.
• Room temp eggs mix in smoother, but I will not pretend I always remember. Warm them in a bowl of lukewarm water for five minutes if you like.
• Too sweet for you. Reduce the sugar by a couple tablespoons and add a pinch more salt. Balance, sorted.
• If the top starts getting too dark but the center is not set, tent with foil and keep baking. I know, I said no fuss, but this little move saves it.
• Pan sizes are flexible. If your pan is different, this reference from King Arthur is gold: cake pan sizes chart.

Variations I have tried and a flop I admit

• Apple spice twist. Swap half the pumpkin with unsweetened applesauce and add a tiny splash of apple cider. The house smells like a cozy cafe.
• Chocolate chip situation. Sprinkle a handful of dark chocolate chips over the cake mix before the butter. Sweet spot between pie and blondie.
• Pecan praline top. Stir a teaspoon of cinnamon into the nuts and a tablespoon of brown sugar before scattering. Big crunchy energy.
• Dairy free. Use coconut milk and a plant butter. The top is a little softer, but lovely.
• The flop. I tried adding canned pineapple once, thinking tropical autumn. It turned watery, and the texture went odd. I would not do that again.

Gear I use and what to do if you do not have it

• 9 x 13 inch baking pan. I call it essential for even layers, though you can split into two smaller pans if that is what you have.
• Large mixing bowl and a whisk. No mixer needed, although an electric mixer does make the custard extra smooth if you are feeling fancy.
• Measuring cups and spoons. If you lost the teaspoon again, a small coffee spoon works in a pinch. Been there.
• Rubber spatula for scraping every last bit. Or a clean spoon, we are not precious.

How to store the leftovers

Let the cake cool, then cover and refrigerate for up to 4 days. I like to store it in the pan, because fewer dishes is the dream. For food safety guidance that is clear and kind of nerdy in the best way, I peek at this chart now and then: Cold storage times. You can freeze slices for a month or two, wrapped snugly, and reheat gently. Though honestly, in my house it never lasts more than a day.

How we serve it when the spoons come out

• Warm with a melty scoop of vanilla ice cream. Classic for a reason.
• Cold from the fridge with a dollop of lightly sweetened whipped cream and a dust of cinnamon.
• Breakfast treat. I am not saying it is a health food, but with coffee on a Saturday, it feels like a small holiday.
• For a cheeky twist, a drizzle of maple and a pinch of flaky salt. Sounds odd, tastes ace.

Pro tips I learned the slightly hard way

• I once tried rushing the cooling time and cut neat squares immediately, and regretted it because the custard layer needed a few minutes to settle. Now I give it at least 15 minutes, sometimes 30 if I am patient.
• I tried skimping on butter once, thinking I was clever. The top stayed powdery in spots. Use the full cup or at least 3/4 cup, then nudge the dry bits with a spoon so they get moistened.
• I forgot the salt another time and it tasted a bit flat. That tiny pinch really wakes it up.
• Do not overbake trying to get the middle totally firm. It continues to set as it cools; a little wobble is perfect.

FAQ from real folks who have texted me

Can I make this Pumpkin Dump Cake Recipe ahead of time
Yes. Bake it the day before, cool, then cover and chill. I think it tastes even better the next day, and the slices hold together nicely. Warm it in a low oven until the top crisps again.

Do I have to use yellow cake mix
Nope. Spice cake mix is lovely. White cake works too. If you only have chocolate, it is not classic but honestly it is tasty in a mocha pumpkin kind of way.

How do I make it gluten free
Use a gluten free yellow style cake mix and check your pumpkin pie spice for hidden flour. Texture is slightly different but still very good.

Can I reduce the sugar
Probably. Drop it to 1/2 cup and add an extra pinch of salt. The pumpkin will shine a bit more.

Do I need to toast the nuts
Not required, but it makes them taste like you put in extra effort. Five to eight minutes in a 350 F oven while you prep the filling. Watch closely, they go from perfect to too toasty quickly.

Why is my top still floury in a few spots
That happens when the butter misses a patch. Just spoon a little melted butter over the spot and return the pan to the oven for a few minutes. Or cover that bite with ice cream and call it a day, I will not tell.

Can I use fresh pumpkin instead of canned
Yes, just be sure it is well mashed and not watery. If it seems very loose, strain it a bit or cook it down to thicken.

If you like reading about the science bits, King Arthur and Serious Eats both have great dives into baking logic that helped me get braver in the kitchen. And if you want to geek out further on pan swaps, their charts are genuinely handy on a random Tuesday.