Pumpkin Dump Cake Recipe

Name: Pumpkin Dump Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 can pumpkin puree; 1 cup sugar; 1 cup evaporated milk; 3 large eggs; 2 teaspoons pumpkin pie spice; 1 box yellow cake mix; 1 cup melted butter

Charlotte MitchellApril 6, 2026Last Updated: April 6, 2026

3 minutes read

Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. If you’re looking for a simple yet scrumptious dessert that captures the essence of fall, look no further than this pumpkin dump cake recipe. This delightful dish combines the warm flavors of pumpkin spice with a buttery cake topping, resulting in a cozy treat that’s perfect for family gatherings or holiday celebrations. It’s as easy to make as it is delicious, making it a must-try this season!

Ingredients

Here is the list of ingredients.

Servings and Cooking Time

This recipe serves 12 people. Preparation time is 15 minutes, and cooking time is 50 minutes.

Nutritional Value

Each serving (1 slice, approximately 1/12 of the cake) contains around 250 calories, 10g fat, 38g carbohydrates, 2g protein, and 3g fiber. This is based on a single serving for one person.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish.
3. In a large bowl, mix together 1 can of pumpkin puree, 1 cup of sugar, and 1 cup of evaporated milk.
4. Add 3 large eggs and 2 teaspoons of pumpkin pie spice, mixing until smooth.
5. Pour the pumpkin mixture into the greased baking dish.
6. Evenly sprinkle 1 box of yellow cake mix over the pumpkin layer.
7. Pour 1 cup of melted butter over the cake mix, covering it evenly.
8. Do not stir; let the layers remain separate.
9. Bake in the preheated oven for 50 minutes or until the top is golden and set.
10. Allow to cool slightly before serving.

Alternative Ingredients

If you want to make this recipe gluten-free, consider using a gluten-free cake mix. You can also substitute coconut milk for evaporated milk for a dairy-free option.

Serving and Pairings

This pumpkin dump cake pairs wonderfully with whipped cream or vanilla ice cream. For a festive touch, sprinkle some cinnamon on top before serving.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual slices in the microwave for about 20-30 seconds. This dish can also be frozen for up to 3 months; just make sure to wrap it well.

Cooking Mistakes

Don’t skip greasing the baking dish; it helps with easy removal.
Avoid overmixing the pumpkin mixture; a few lumps are okay.
Make sure to pour the melted butter evenly over the cake mix.
Check for doneness by inserting a toothpick; it should come out clean.
Let it cool slightly to avoid burning your mouth on hot filling.

Helpful Tips

Use fresh pumpkin puree for a richer flavor.
Top with nuts for added texture.
Serve warm for a comforting dessert experience.
Experiment with spices like nutmeg for extra warmth.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just make sure to puree it until smooth and measure out the same amount as the canned pumpkin.

How do I know when the cake is done?

The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.

Can I make this dessert ahead of time?

Absolutely! You can prepare it a day ahead and refrigerate it until you’re ready to bake.

What can I serve with pumpkin dump cake?

Whipped cream, vanilla ice cream, or a drizzle of caramel sauce complement this dessert beautifully.

Is this recipe suitable for freezing?

Yes, pumpkin dump cake can be frozen. Just wrap it tightly in plastic wrap and then foil before storing it in the freezer.

Conclusion

In conclusion, this pumpkin dump cake recipe is an easy and delightful way to celebrate fall flavors. With minimal effort and delicious results, it’s sure to become a family favorite. Enjoy with friends and family for a cozy dessert experience!