Pumpkin Pie Dump Cake

Name: Pumpkin Pie Dump Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 30 ounces pumpkin purée (not pumpkin pie filling); 12 ounces evaporated milk (or half-and-half for a lighter flavor); 4 large eggs (use 3 for a denser texture); 1 ½ cups granulated sugar (or light brown sugar for deeper flavor); 2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice (or chai spice for a twist); 15.25 ounces yellow cake mix (dry; spice cake mix also works); 1 cup salted butter (melted for soft topping, cold and sliced for crunchy topping); 1 cup chopped walnuts or pecans (optional); Vanilla extract to taste

by Joudia Elise

Published on: January 8, 2026

Delicious Pumpkin Pie Dump Cake served with whipped cream on a rustic table

Jump to Recipe·Print Recipe

My hands still carry the sweet, cozy smell of butter and pumpkin from the last time I baked this, and the memory takes me right back to a small Sunday when my kids were small, sticky with apple juice and laughing at the sound of spoons tapping the bowl. I slid a pan of Pumpkin Pie Dump Cake into the oven and the whole house turned soft and golden, like a warm hug you could smell. If you like playful fall desserts, I also keep a few simple ideas in my collection like festive pumpkin cake treats that the kids ask for every year.

Table of Contents

The Story Behind Our Favorite Pumpkin Pie Dump Cake

This recipe grew out of need and comfort. Some afternoons I wanted the flavor of pumpkin pie but did not want to fuss with crusts or long rolling and chilling. One rainy afternoon, I started mixing pantry staples in a pan and ended up with something that tasted like the best parts of pie and cake together. It became a quiet family secret that we reach for when we want simple and heartfelt dessert.

The first time I took it to a family potluck, my aunt closed her eyes after the first bite and said it tasted like the kitchen she grew up in. That small moment explained everything. It is not just the taste; it is the ease, the way the batter breathes into the cake mix, and the warm spices that remind everyone of long dinners and gentle talks. That is how this Pumpkin Pie Dump Cake slipped from a quick weeknight idea into our holiday table rotation.

This cake lives in my life the way a good sweater does: always useful, soft around the edges, and full of memory. I will share how we make it, little habits I keep when I bake, and tips that help even a first-time baker feel steady and proud in the kitchen.

Bringing Pumpkin Pie Dump Cake Together

“Every time I stir this pot, it smells just like Sunday at home.”

There is a simple rhythm when I make Pumpkin Pie Dump Cake. I gather the bowls, feel the cool metal spoon, and measure the deep orange puree. The pumpkin mixture goes smooth and glossy when I whisk it, and when it meets the dry cake mix it feels a little wild and beautiful. As butter warms and melts into the crumbs, the kitchen fills with a scent that pulls the family into the room.

I like to work in a calm way. I start with the wet bowl and whisk in the warm spices so they bloom. The cake mix goes on top like a blanket, dry and whispery. Pouring melted butter over it turns the top into waves of gold as it bakes. You can see the edges set first, and the center follows until the pan looks like a rustic patchwork of soft pumpkin and crisp topping.

Small sounds let you know things are going well. A soft bubbling at the edge tells you the filling is setting. The top will go from paler to a warm bronze; that is the moment I start to watch. When I take it out, the house smells like cinnamon and toasted butter, and I let it rest just long enough for the juices to settle. It is a simple dance, but each step builds toward a slice that tastes full and honest.

Ingredients You’ll Need

30 ounces pumpkin purée (not pumpkin pie filling)
12 ounces evaporated milk (or half-and-half for a lighter flavor)
4 large eggs (use 3 for a denser texture)
1 ½ cups granulated sugar (or light brown sugar for deeper flavor)
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (or chai spice for a twist)
15.25 ounces yellow cake mix (dry; spice cake mix also works)
1 cup salted butter (melted for soft topping, cold and sliced for crunchy topping)
1 cup chopped walnuts or pecans (optional)
a little extra vanilla if you love a cozy aroma
fresh butter gives this its richness

I list these in the order I use them most often because I like to measure wet things first and keep the dry topping close at hand. The pumpkin purée should be plain pumpkin; pumpkin pie filling already has sugar and spices mixed in, and that changes the balance. If you reach for half-and-half, the filling will taste a touch creamier and lighter. For the butter, I leave the choice up to you. Melted butter gives a soft, spoonable top, while cold pats will give you that pleasing crunchy top that snaps when you spoon it out.

A small note about spices: if you are like me and love the smell of nutmeg and clove, add a pinch more pumpkin pie spice at the very end. It is one of those small nudges that makes the house smell like a holiday without changing the structure of the cake.

If you enjoy cookie-dump cake experiments, I sometimes pair this pumpkin base with cookie crumble ideas similar to the ones I keep on hand, and you might find inspiration in a cookie dump cake twist that mixes textures in a playful way.

Step-by-Step Directions

Preheat the oven to 350°F (177°C) and grease or spray a 9×13-inch baking dish. Take a moment to line up your tools and breathe in the warm flour-scent of the room. A greased pan helps the edges release cleanly, and I use a little butter on the rack to avoid any sticking.
In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth. Whisk until glossy and the spices fold in evenly. You want a silky batter that shows no streaks of egg white.
Pour the pumpkin mixture evenly into the prepared baking dish. Smooth with a spatula so the top sits level. The orange layer looks calm and deep, like a pool ready for the topping.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in. Use the back of a spoon to spread it if needed. The cake mix will sit like a light dusting at first and then form its own layer as it bakes.
Drizzle melted butter evenly over the cake mix, or place thin pats of cold butter on top for a crunchier texture. Pour slowly to cover as much of the surface as possible. The butter melts into pockets that turn golden and crisp.
Scatter chopped walnuts or pecans evenly over the butter layer. These add a toasty note and a little nutty crunch that the family loves. If you skip nuts, the texture still sings; they are a welcome option, not a must.
Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set. Watch for bubbling at the edges and a firm center when you give the pan a gentle jiggle. The aroma will fill the house with a warm cinnamon-sweet scent that feels like a quiet holiday.
Serve warm with whipped cream, vanilla ice cream, or a sprinkle of extra pumpkin pie spice. Let it cool slightly if you prefer cleaner slices, or spoon it warm into bowls when you want the richest texture. The contrast of cold cream against warm pumpkin is a small, perfect joy.

Pumpkin Pie Dump Cake

How I Plate and Present Pumpkin Pie Dump Cake

When dinner winds down and the house grows quiet, I bring the pan to the table and let people serve themselves. There is something honest about sharing dessert straight from the pan. For guests, I like to scoop generous spoonfuls onto small plates, give each a dollop of softly whipped cream, and finish with a tiny dusting of cinnamon.

If I make it for a casual brunch, I sometimes cut the cake into squares and place them on a rustic platter with a small jar of whipped cream. The kids like a scoop of vanilla ice cream on top, and adults often reach for a single espresso. A few toasted pecans on the side make it feel deliberate without much fuss.

My plating rule is simple: make it warm, make it easy to share, and add one small touch that feels special. A little extra vanilla in the cream, a curl of orange zest, or even a sprig of rosemary can turn a homey pan into a centerpiece that invites conversation. This dessert is not about perfection; it is about the comfort of a dish that tastes like care.

For a playful finish or to pair with cookie-style treats, I sometimes serve it alongside small simple cookies that echo the pumpkin flavor. You can find a fun pairing idea with pumpkin cheesecake flavors in recipes like pumpkin cheesecake cookies that make a sweet snack beside a warm scoop.

Stirring in Small Tips and Tricks

I keep a few small habits when baking Pumpkin Pie Dump Cake that help me feel calm and sure. I always measure my wet ingredients first, and I always use a whisk for the pumpkin mix. A few strong stirs help the sugar dissolve and give a glossy look to the filling.

If I plan to serve it to guests, I watch the bake for the last ten minutes instead of stepping away. The top can go from golden to deep brown quickly, and I prefer the soft glow of a perfectly bronze surface to a darker, caramelized finish. If you love a fussier presentation, let the cake cool most of the way and then cut neat squares with a hot knife that has been wiped between cuts.

When baking in a different oven, I nudge the time sooner rather than later. Ovens vary, and the sound of a gentle bubble at the edge is a better guide than a clock. When the center no longer jiggles and the top looks evenly bronzed, it is done.

Small swaps are easy here. If you do not have evaporated milk, half-and-half will still give you a creamy body. If you prefer less sugar, reduce the granulated sugar by a quarter cup and taste the batter with that gentle restraint. I respect small changes that keep the final dish fitting for your family.

Serving Pumpkin Pie Dump Cake With Family Warmth

I serve this cake when I want conversation to stretch and plates to be passed around. It is the kind of dessert that invites seconds and stories. When my children were little, we would set a pan in the middle of the table and each person would gently press a spoon into the edges, claiming their favorite warm corner.

If you want to make it feel like a small ritual, set out the toppings before you bring the pan. A bowl of whipped cream, a jar of toasted nuts, and a small shaker of extra spice let everyone choose how they want their slice. For slow afternoons, I pair it with tea and a soft blanket; for holiday nights, I pair it with coffee, candles, and stories about the year.

When friends drop by unexpectedly, I like pulling out this cake because it bakes into something that looks intentional without requiring a long prep. People tell me it tastes like the season, which is exactly what I hope for: a simple dessert that nudges the day into a gentle, remembered place.

Storing Pumpkin Pie Dump Cake for Tomorrow

Store leftover Pumpkin Pie Dump Cake in the refrigerator once it has cooled to room temperature. I cover the pan tightly with foil or cling film, or I move pieces into an airtight container. Chilled slices keep well for three to four days, and the flavors often meld and deepen in that time.

To reheat, I like popping single servings into the microwave for short bursts until warm, or I reheat a whole pan in a low oven at 300°F for about 15 minutes until the center warms through. If you reheat in the oven, cover carefully to avoid drying the top, and remove the cover for the last five minutes to let the topping crisp up again.

If you plan ahead, the cake freezes nicely. Cut it into portions and wrap each tightly, placing them in a freezer-safe container. Thaw in the refrigerator overnight and warm gently in the oven or microwave. Frozen slices keep for up to two months and still deliver that same cozy texture when warmed.

Leftovers are also lovely for breakfast with a spoon of yogurt or a drizzle of maple syrup. The pumpkin filling is steady and forgiving, and a little warm spice in the morning feels like a cheerful hug.

Small Variations I Love

I sometimes add a spoonful of maple syrup to the pumpkin mix for a soft, woodsy sweetness. Other times I fold in chocolate chips or swirl in a little cream cheese for a marbled effect. If you prefer more crunch, add a streusel layer between the pumpkin and cake mix by combining oats, brown sugar, and cold butter.

For a seasonal twist, swap the walnuts for toasted pepitas and sprinkle a little flaky salt on top for contrast. If your family loves chai spice, use it in place of pumpkin pie spice for a gentle, warming shift. No matter what small change you try, remember that this dump cake is forgiving and meant to be made your own.

Making It Feel Like Home Every Time

The heart of this Pumpkin Pie Dump Cake is its ease and the comfort it brings. I keep a note in my recipe box about when to use melted butter versus cold pats, and I always write down the tiny adjustments my family likes. That little habit helps the cake feel familiar every time we bake it.

When guests ask for the recipe, I tell them the same thing: measure with care, but bake with love. The technique is simple, and the flavors are honest. Let the spices sing, let the butter do its work, and let the cake sit a moment so the filling can settle. Those small steps make a big difference.

We make this cake in Sundays and sudden celebrations, in quiet afternoons and holiday feasts. It keeps company with a cup of coffee and a long conversation. It is not perfect, and it does not try to be. It is steady, sweet, and full of home.

Troubleshooting: If Things Go Slightly Off

If the center seems too soft after the recommended time, cover the top with foil and bake for an additional 10 to 20 minutes. Sometimes ovens run cool, and the foil helps prevent the top from over-browning while the middle finishes.

If the top looks too dark early on, lower the oven by 25 degrees and tent with foil to slow the browning. Watch the center for set. If you find the top is pale and the edges are still very wet, it likely needs a longer bake time; keep checking every five minutes.

If the texture turns out grainy, double-check the pumpkin purée texture. Very watery purées can thin the filling; drain excess liquid if you think your puree is runnier than usual. Using full-fat evaporated milk also helps keep the filling rich and smooth.

These problems are small, and they have small fixes. Part of the joy of making this dessert is learning how your oven responds and how your family likes the texture. Each bake teaches you something gentle and useful.

A Final Note From My Kitchen

Baking this kind of cake reminds me that the best recipes are the ones that arrive at the table warm and honest. The Pumpkin Pie Dump Cake is one of those dishes that says, I care, without needing a grand fuss. It asks for simple steps and gives back a deep, cinnamon-sweet warmth that stays with you.

We bake it with hands that sometimes shake from tiredness, and with hands that steady as they fold in the last spoonful of butter. We share it with people who need comfort and people who come to celebrate. It is easy to make, rich in memory, and generous in flavor. I hope it finds a place in your kitchen, too.

Conclusion

If you want to see another simple take on this kind of dessert and explore a similar approach, I like to point readers toward a simple Pumpkin Dump Cake recipe on Sugar and Soul that offers a slightly different crumble-style topping and helpful photos.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.