Pumpkin dump cake is a fall dessert with almost no work. You mix a pumpkin custard in one bowl, pour it into a pan, sprinkle dry cake mix over the top and drizzle with butter. In the oven, the top turns golden and buttery, and the bottom sets into a soft pumpkin pie-like layer. It feeds a crowd, and it is one of the easiest recipes to bring to a holiday gathering.
Serves: 12. Prep: 10 minutes. Bake: 50 to 55 minutes, plus cooling.
Ingredients
- 1 can (15 ounces / 425 g) pure pumpkin purée
- 1 can (12 ounces / 354 ml) evaporated milk
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 box (about 15 ounces / 430 g) yellow or spice cake mix, dry
- 1 cup (2 sticks / 225 g) butter, melted
- 1 cup (115 g) chopped pecans (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, salt and vanilla until smooth.
- Pour the mixture into the dish and smooth the top.
- Sprinkle the dry cake mix evenly over the surface. Do not stir. Gently pat it into an even layer so it covers the pumpkin completely.
- Scatter the pecans over the cake mix, if using.
- Slowly pour the melted butter over the top, moving back and forth to cover as much dry mix as possible.
- Bake for 50 to 55 minutes, until the topping is golden brown and a knife inserted near the center comes out mostly clean. The center should be set, not liquid.
- Cool for at least 30 minutes before serving. The custard layer firms up as it cools.
How to avoid dry patches on top
The most common complaint about dump cakes is powdery spots where the butter did not reach. Fix this three ways. First, spread the cake mix into a flat, even layer so there are no thick mounds. Second, pour the butter in a slow zigzag, and use the whole cup. Third, if you still see dry patches before baking, gently press a few tablespoons of extra butter onto them, or dot them with small pieces of cold butter. Some bakers also like to grate frozen butter over the whole top, which gives very even coverage. If your cake mix has been sitting in the pantry for a while, this guide to boxed cake mix storage explains how long it stays good.
What makes the custard layer set
Eggs and evaporated milk give the pumpkin base a custard-like texture similar to pumpkin pie. Fully baking is important, because eggs need heat to firm up. If the center still jiggles loosely, give it another 5 to 10 minutes, covering the top loosely with foil if it starts to brown too much. Resting is the second part of the process. Serving the cake straight from the oven will give you a looser, spoonable texture, while a 30 to 60 minute rest gives cleaner scoops.
Choosing your cake mix
- Yellow cake mix: the classic. Buttery and neutral, it lets the pumpkin lead.
- Spice cake mix: adds warm cinnamon and clove, and tastes more like fall.
- Butter pecan or white mix: both work, though white is a little plainer.
- Gluten-free mix: can work, but results vary by brand, so test it first.
Use the full box, and do not prepare the mix according to the package, since the point is to use it dry.
Topping and flavor variations
- Streusel crunch: mix ½ cup brown sugar, ½ cup chopped walnuts and 1 teaspoon cinnamon, and scatter over the cake mix before the butter.
- Toffee or butterscotch: sprinkle ½ cup toffee bits over the top for the last 10 minutes of baking.
- Chocolate: add ¾ cup semi-sweet chips over the pumpkin layer before the cake mix. Our guide to chocolate pairings shows why pumpkin and chocolate work together.
- Cream cheese swirl: dollop 4 ounces softened sweetened cream cheese over the pumpkin before topping.
- Apple-pumpkin: layer 1 cup of cooked, drained diced apple beneath the cake mix.
Serving suggestions
Serve warm or at room temperature, with whipped cream, vanilla ice cream or a drizzle of caramel sauce. A pinch of flaky salt on top is a pleasant surprise. For a bigger dessert table, pair it with pumpkin chocolate chip cookies and apple cider donuts. It is also a smart dessert for holiday dinners when oven space is limited, as it bakes at a standard temperature and can be made the day before. Our guide to cooking a big meal with one oven shows how to fit it in, and our holiday meal ideas offer menus where it fits.
Make ahead, storing and food safety
Because this dessert has eggs and milk, treat it like pumpkin pie. Do not leave it out for more than two hours. Cover and refrigerate leftovers for up to four days. To reheat, microwave individual portions for 20 to 30 seconds, or warm the pan in a 325°F (165°C) oven for 15 minutes, covered. You can bake it the day before and reheat before serving. For freezing, the custard layer can become slightly watery on thawing, so it is best fresh or refrigerated. See what freezes well for general guidance.
Common questions
Can I use pumpkin pie filling? No. It already includes sugar and spices, and the recipe would be too sweet. Use pure pumpkin purée.
Can I use fresh pumpkin? Yes, if you roast and purée it, then drain excess water in a strainer. Measure 1¾ cups.
Can I use regular milk instead of evaporated? Evaporated milk gives a richer, firmer set. If you must substitute, use half-and-half, though the texture will be less custardy.
Why is the center soft? It needs more time or more resting. Bake until a knife comes out mostly clean.
Can I halve the recipe? Yes, use an 8×8-inch pan and bake 40 to 45 minutes. Use half a box of cake mix, weighed on a scale.
