Pumpkin Pie Dump Cake

Published on: December 22, 2025

Delicious pumpkin pie dump cake topped with whipped cream and spices

Pumpkin Pie Dump Cake is the kind of dessert that fills the kitchen with warm spice and caramelized butter aroma before you even take the first bite. This easy, soulful dish combines silky pumpkin, cozy cinnamon, and a crisp golden topping for a contrast of creamy center and crunchy edges — pure fall comfort. It’s special because it uses pantry staples, comes together in minutes, and highlights seasonal squash in a sustainable, low-waste way. Try a related twist like this Pumpkin Spice Cookie Dump Cake for another quick pumpkin treat.

Table of Contents

Why You’ll Love This Recipe

Make Pumpkin Pie Dump Cake for holiday dinners, potlucks, or a no-fuss weeknight dessert — it feeds a crowd with minimal effort. The flavors are classic autumn: sweet pumpkin, warm cinnamon, and buttery cake topping, delivering a nostalgic pumpkin-pie feel without the fiddly crust. It’s forgiving, versatile (swap toppings or spices), and quick to assemble, so you can spend less time baking and more time with guests. The texture contrast — creamy custard-like pumpkin under a crunchy, buttery crumb — keeps every spoonful interesting and comforting.

Seasonal Ingredients Spotlight

Use locally grown pumpkin purée when possible for the freshest color, bright orange hue, and a naturally sweet, earthy aroma. In season, look for small sugar pumpkins or canned purée from trusted local producers; the flesh should be smooth and fragrant with a slightly vegetal note. Fresh spices (ground cinnamon and a pumpkin pie blend) release floral and woodsy top-notes when warmed, while chopped nuts add toasty, nutty crunch and deepen the flavor profile. For inspiration pairing spice-forward desserts, check out these Pumpkin Cheesecake Cookies for a seasonal cookie idea that shares many of the same aromatic spices.

What You’ll Need

30 ounces pumpkin purée (not pumpkin pie filling) — smooth, silky texture and vibrant orange color.
12 ounces evaporated milk (or half-and-half for a lighter flavor) — adds creaminess and body.
4 large eggs (use 3 for a denser texture) — eggs provide structure and richness.
1 ½ cups granulated sugar (or light brown sugar for deeper caramel notes) — brown sugar adds moisture and molasses flavor.
2 teaspoons ground cinnamon — warm, sweet spice.
2 teaspoons pumpkin pie spice (or chai spice for a twist) — aromatic blend to elevate the purée.
15.25 ounces yellow cake mix (dry; spice cake mix also works) — forms the crunchy, cake-like topping.
1 cup salted butter (melted for soft topping, cold and sliced for crunchy topping) — controls topping texture.
1 cup chopped walnuts or pecans (optional) — adds toasty crunch and nutty aroma.

Substitutions & notes: For dairy-free, use evaporated coconut milk and vegan butter; replace the cake mix with a gluten-free mix if needed. Use light brown sugar for a richer, molasses-forward flavor or white sugar for a cleaner sweetness. Chopped nuts are optional; omit for nut-free households or swap for pumpkin seeds for extra texture.

How to Make This Recipe

Preheat & Prepare (5 minutes). Preheat the oven to 350°F (177°C) and grease or spray a 9×13-inch baking dish. A light coating prevents sticking and helps the edges caramelize.
Whisk the Pumpkin Base (3–5 minutes). In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth. The mixture should be glossy and pourable, smelling warmly of cinnamon.
Pour the Pumpkin Layer (1 minute). Pour the pumpkin mixture evenly into the prepared baking dish. Tap the dish gently to settle the mixture and remove air pockets.
Add the Dry Topping (1 minute). Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in. The powder forms a crusting layer that bakes into crunchy pockets.
Butter the Top (1–2 minutes). Drizzle melted butter evenly over the cake mix, or place thin pats of cold butter on top for a crunchier texture. You’ll see shiny butter spots that help the mix brown.
Scatter Nuts (optional, 30 seconds). Scatter chopped walnuts or pecans evenly over the butter layer for added crunch and toasty aroma.
Bake (about 60 minutes). Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set. A knife inserted near the center should come out clean of wet batter but may have some moist crumbs. The top should bulge slightly and smell nutty and spiced.
Serve Warm. Serve warm with whipped cream, vanilla ice cream, or a sprinkle of extra pumpkin pie spice.

H3: Step Examples

Prepare the Base — Preheat the oven and grease a 9×13 dish; this ensures even browning and an easy release. The dish should feel warm to the touch when ready.
Mix the Ingredients — Whisk pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until silky and uniform; the aroma will be bright with spices.
Shape or Cook — Pour the pumpkin mixture into the dish, sprinkle dry cake mix on top, and distribute butter; watch the cake mix form a speckled top that will transform into a golden crust.
Finish or Garnish — Once baked, let it rest briefly, then top with whipped cream or ice cream to contrast warm and cold textures. A light dusting of extra spice adds a final aromatic flourish.
Serve and Enjoy — Scoop generous portions so each plate has both creamy pumpkin and crunchy topping; note the caramelized edges and custard-like center.

(Actual steps included above: Preheat the oven to 350°F (177°C) and grease or spray a 9×13-inch baking dish., In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth., Pour the pumpkin mixture evenly into the prepared baking dish., Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in., Drizzle melted butter evenly over the cake mix, or place thin pats of cold butter on top for a crunchier texture., Scatter chopped walnuts or pecans evenly over the butter layer., Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set., Serve warm with whipped cream, vanilla ice cream, or a sprinkle of extra pumpkin pie spice.)

Essential Tools

You’ll need a 9×13-inch baking dish, mixing bowls, a whisk, measuring cups and spoons, and a rubber spatula. An electric mixer isn’t necessary but speeds up whisking. Optional tools: a kitchen scale for precise measurements, an oven thermometer to ensure correct baking temperature, and a cooling rack to rest the dessert. If you use affiliate products or local cookware, choose a heavy glass or ceramic baking dish for even heat and attractive serving.

Meal Prep & Storage Tips

Make-ahead: assemble the dump cake up to the butter-drizzling step, cover, and refrigerate for up to 24 hours; add butter and bake when ready. Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Freezing: freeze individual portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge and reheat gently. Reheating: warm single servings in the microwave (30–60 seconds) or in a 325°F oven until heated through to refresh the topping’s crispness. Follow food-safety guidelines for egg-containing dishes.

Perfect Pairings

Serve warm slices with a scoop of vanilla bean ice cream or a cloud of lightly sweetened whipped cream to balance the spiced pumpkin richness. A drizzle of hot caramel sauce or a sprinkle of toasted pecans adds visual contrast and crunchy texture. For beverages, pair with robust coffee, a lightly spiced chai latte, or an autumnal hard cider—each complements the pumpkin’s earthy sweetness. For a fall brunch, offer alongside crispy bacon or maple-glazed sausage to add savory balance and color to the platter. For more festive pairings and presentation ideas, see this Halloween-themed Pumpkin Cake & S’mores collection.

Nutrition Facts

Estimated nutrition per serving (approximate):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Values vary by ingredient brands, portion size, and optional toppings like ice cream or nuts.

Avoid These Common Pitfalls

Overbaked top: If the topping browns too quickly, tent with foil for the last 15 minutes to prevent burning while the pumpkin sets.
Soggy center: Ensure the pumpkin mixture is well combined and bake the full recommended time; use a knife test to check doneness.
Too dry topping: Drizzle the butter evenly — missed spots of cake mix can remain dry. If your topping is dry afterward, brush with a little melted butter and briefly broil, watching closely.
Uneven texture: Allow the dessert to rest 10–15 minutes after baking so the pumpkin layer firms up and slices hold shape.
Nuts gone stale: Toast chopped nuts lightly to revive aroma and crunch before using.

H3: Examples

Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm.
Unevenly Shaped Balls — Use a cookie scoop.

Pro Tips for Best Results

Use full-fat evaporated milk or half-and-half for a creamier custard; skim will yield a thinner texture. For deeper color and caramel notes, swap white sugar for light brown sugar. If you prefer a crunchy top, use cold sliced butter rather than melted; the butter pockets create distinct crisp pockets as they melt. Rotate the pan halfway through baking for even browning, and let the cake rest to develop a tidy slice. Garnish with a sprinkle of fresh nutmeg or a few toasted pepitas for contrast.

Recipe Variations to Explore

Spice Cake Twist: Use a spice cake mix instead of yellow cake for an extra layered spice profile.
Chocolate-Pumpkin: Mix a ½ cup of mini chocolate chips into the cake mix layer for pockets of melting chocolate.
Boozy Caramel: Drizzle a bourbon-spiked caramel over warm slices for adult parties.
Nut-Free: Omit nuts and add toasted oats or crushed graham crackers for crunch.
Mini Dump Cakes: Bake in individual ramekins for portable single servings and shorter bake times. These variations let you match texture and sweetness to the occasion.

Dietary Adaptations & Safety Info

Allergens: Contains eggs, dairy, and gluten (from cake mix). For vegan/dairy-free: use a vegan cake mix, nondairy evaporated milk alternative (like coconut evaporated milk), flax or chia eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and vegan butter. For gluten-free: choose a certified gluten-free yellow cake mix. Always check labels for cross-contamination if cooking for people with severe allergies. Ensure eggs are fully cooked; follow storage and reheating guidelines for safety.

Frequently Asked Questions

Q: Can I use homemade pumpkin purée instead of canned?
A: Yes. Homemade purée works great — roast or steam sugar pumpkins, scoop and puree until smooth. Strain excess water if it’s very loose to avoid a runny filling.

Q: My topping sank into the pumpkin. What happened?
A: If you press or stir after sprinkling cake mix, it can sink. Sprinkle the mix dry and avoid mixing; then add butter so it bakes on top and forms the crust.

Q: Can I halve the recipe for a smaller pan?
A: Yes. Use an 8×8-inch pan and reduce baking time; start checking for doneness at 35–45 minutes depending on your oven.

Q: How do I know when the dump cake is done?
A: The top should be golden-brown and the pumpkin layer should be set; a knife or toothpick inserted near the center should come out mostly clean with a few moist crumbs, not wet batter.

Q: Can I prep this the night before?
A: Assemble up to the point of adding butter, cover and refrigerate, then add butter and bake when ready. This keeps the dry mix from absorbing moisture and losing its ability to crisp.

Q: Any tips for reheating without soggy topping?
A: Reheat single servings in a 325°F oven for 10–15 minutes to crisp the topper; avoid microwaving large portions if you want to retain crunch.

Final Thoughts & Next Steps

This Pumpkin Pie Dump Cake is an easy, crowd-pleasing dessert that highlights seasonal flavors with minimal fuss. Try the variations, leave a comment with your favorite twist, and share photos on social if you give it a go — I’d love to see your results. Ready to bake? Let’s get that oven warm and fill your home with spice.