Pumpkin Dump Cake – Easy, Sweet, and Perfectly Spiced
If you love the cozy flavors of pumpkin but want a dessert that’s effortless and delicious, this Pumpkin Dump Cake is exactly what you need. Sweet, moist, and perfectly spiced, it’s a classic fall treat that comes together in minutes with minimal prep and no fancy baking skills required.
True to its name, this “dump” cake is all about convenience: you literally dump the ingredients into a pan, sprinkle the topping, and bake. Yet despite its simplicity, it produces a rich, tender pumpkin dessert reminiscent of pumpkin pie — without the crust hassle.
Whether you’re serving it for Thanksgiving, a weeknight dessert, or a fall potluck, this dump cake is always a hit.
Why You’ll Love This Pumpkin Dump Cake
1. Super easy:
No crust, no mixing bowls, no rolling — just dump and bake.
2. Quick prep:
Ready in under 10 minutes. The oven does the rest.
3. Moist and flavorful:
Pumpkin puree, warm spices, and a sweet topping create a tender, melt-in-your-mouth texture.
4. Perfectly spiced:
Classic fall spices like cinnamon, nutmeg, and cloves give it cozy flavor without overpowering.
5. Family-friendly:
Kids and adults alike love the soft, sweet cake paired with creamy or crunchy toppings.
6. Customizable:
Add chocolate chips, nuts, or caramel drizzle to make it your own.
What You’ll Need
This pumpkin dump cake uses simple pantry staples.
For the Pumpkin Base:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Topping:
- 1 (15 oz) box yellow cake mix (gluten-free if needed)
- 1/2 cup melted butter
- Optional add-ins: chopped pecans, walnuts, or chocolate chips
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Prepare the Pumpkin Mixture
In a large mixing bowl, combine the pumpkin puree, sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until smooth and well combined.
Pour the pumpkin mixture evenly into the prepared baking dish.
Step 3: Add the Cake Mix
Evenly sprinkle the dry cake mix over the pumpkin layer.
Do not mix — the cake mix sits on top and bakes into a light, sweet crust while the pumpkin stays moist beneath.
Step 4: Drizzle Butter Over the Top
Pour the remaining 1/2 cup melted butter evenly over the cake mix. This ensures the topping crisps and browns beautifully while baking.
Optional: Sprinkle chopped nuts or chocolate chips on top for added texture and flavor.
Step 5: Bake the Dump Cake
Place the pan in the oven and bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs from the pumpkin layer are fine).
Tip: The pumpkin layer will remain slightly soft — this is what gives it that tender, custardy texture.
Step 6: Cool and Serve
Allow the cake to cool for 10–15 minutes before slicing. This helps the layers set slightly while keeping the pumpkin moist and rich.
Serve warm, topped with:
- Whipped cream
- Vanilla ice cream
- Caramel drizzle
Tips for Perfect Pumpkin Dump Cake
- Use canned pumpkin, not pumpkin pie filling.
Canned pumpkin puree has the perfect consistency and no added sugar or spices. - Don’t overmix the topping.
The cake mix should sit on top — mixing will ruin the layered effect. - Butter matters.
Drizzling melted butter over the dry cake mix ensures a golden, crisp top. - Spice it your way.
Adjust cinnamon, nutmeg, and cloves to taste. A pinch of ginger or allspice adds a nice kick. - Check for doneness.
The top should be golden and slightly firm, while the pumpkin layer stays tender.
Flavor Variations
Once you’ve mastered the base recipe, try these fun twists:
Nutty Pumpkin Dump Cake
Stir in 1/2 cup chopped pecans or walnuts into the cake mix topping for crunch.
Chocolate Chip Pumpkin Dump Cake
Add 1/2 cup mini chocolate chips over the top before baking for a sweet, melty surprise.
Caramel Pumpkin Dump Cake
Drizzle caramel sauce over the baked cake for an extra indulgent treat.
Spiced Pumpkin Dump Cake
Add a teaspoon of pumpkin pie spice or a dash of ground ginger to deepen the warm flavor.
Serving Suggestions
Pumpkin dump cake is best served warm and is perfect for fall gatherings. Try pairing it with:
- Vanilla or cinnamon ice cream
- Whipped cream and a sprinkle of cinnamon
- A drizzle of caramel or chocolate sauce
- A cup of coffee, tea, or hot apple cider
It also works as a make-ahead dessert — simply reheat slices in the microwave or oven before serving.
How to Store and Reheat
At Room Temperature
Cover the cooled cake tightly and store at room temperature for up to 2 days.
Refrigerator
Keep leftover pumpkin dump cake in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20–30 seconds or in the oven for 10 minutes at 350°F (175°C).
Freezer
Wrap individual slices in plastic wrap and foil, then place in a freezer-safe bag.
Store for up to 2 months. Reheat directly in the oven at 350°F (175°C) until warmed through.
Make-Ahead Option
You can prepare the pumpkin mixture and cake topping separately in advance.
Layer everything in the baking dish, cover tightly, and refrigerate overnight. Bake as directed the next day for a fresh, warm dessert with minimal morning prep.
Troubleshooting
Top too dry:
Ensure you drizzle enough butter over the cake mix. This creates moisture and helps it brown without drying out.
Pumpkin layer too watery:
Drain excess liquid from canned pumpkin if needed and use fresh eggs to help set the layer.
Undercooked center:
Bake longer or cover loosely with foil for the last 10 minutes to prevent over-browning.
Topping sinks into pumpkin:
Don’t mix the dry cake mix into the pumpkin. Sprinkle it evenly on top instead.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.
Can I use fresh pumpkin?
Yes, but cook and puree it first, removing excess liquid.
Is it overly sweet?
Not at all — the pumpkin layer balances the sweetness of the cake topping. Adjust sugar to taste if desired.
Can I make it dairy-free?
Yes. Substitute butter with a plant-based alternative and use a dairy-free cake mix if available.
Can I freeze the whole cake?
Absolutely. Cover tightly with foil and freeze for up to 2 months.
Nutrition Information (Approximate per serving, 1/12 of cake)
- Calories: 240
- Protein: 3g
- Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
Why This Recipe Works
The genius of a dump cake lies in its simplicity. The pumpkin layer remains moist and custardy, while the dry cake mix topping bakes into a golden, sweet crust. This contrast of textures mimics a more complex layered dessert but requires far less effort.
The pumpkin puree brings natural sweetness, moisture, and flavor, while spices like cinnamon and nutmeg enhance that classic fall taste. The melted butter over the cake mix ensures a rich, crisp top that everyone loves.
Tips for Customizing Your Pumpkin Dessert
- Layered with cream cheese:
Add dollops of sweetened cream cheese under the cake mix for a cheesecake-style pumpkin dessert. - Add texture:
Top with toasted nuts, coconut flakes, or chocolate chips for variety. - Mini versions:
Bake in muffin tins for individual servings — perfect for parties or lunchboxes. - Topping swap:
Use gingerbread or spice cake mix for a seasonal twist. - Serve warm or chilled:
Warm with ice cream for indulgence, or chilled for a firmer, sliceable dessert.
Final Thoughts
This Pumpkin Dump Cake proves that fall desserts don’t have to be complicated. With just a few simple ingredients, minimal prep, and a standard oven, you can create a tender, sweet, and perfectly spiced dessert that feels indulgent but is completely approachable.
Whether you’re feeding a crowd, prepping ahead, or simply craving a cozy fall treat, this pumpkin dump cake is a go-to recipe. It’s sweet, comforting, and incredibly satisfying — a simple dessert that everyone will love.
Sometimes, the easiest desserts are the best desserts — and this pumpkin dump cake is living proof.