Alright, this is how I really make Easy Pumpkin Dump Cake
Look, I never thought I’d ever write up a recipe for a dump cake, but here we are. The first time I made this, it was sort of a fluke—I was low on energy (and, honestly, groceries), and just wanted something sweet to feed the family. My cousin Carol always swears by this recipe at Thanksgiving, but—no offense, Carol—hers turns out a bit too gloopy for me. So I went tinkering, tossing stuff together and hoping for the best. Miracle! Even my picky teenager cleared his plate (and he’s not shy about telling me when something’s—let’s say—less than genius).
Why you’ll want to make this (I mean, I do…)
I make Easy Pumpkin Dump Cake when I’m in one of two moods: only enough energy to open a can or it’s that classic I’ll-bake-but-I-won’t-be-happy-about-it mood. My family goes bananas for this, though I admit I used to hate the idea of “dump anything” (Is there a less appetizing word? But here we are). Plus if you don’t have time for pie (or can never get the crust right—solidarity), this saves the day. My neighbor once called this my “Autumn cheat code,” which I liked so much I pretended it was my idea.
What’s actually in this (and swaps I use)
- 1 can (15 oz) pumpkin puree (not pie mix—I once grabbed it by mistake, and it was fine but much sweeter; just adjust the sugar)
- 1 can (12 oz) evaporated milk (or honestly, when I run out, half and half plus a splash of regular milk works; I just go by color/thickness)
- 3 large eggs (room temp—though I never remember that part, it’s ok cold)
- 1 cup brown sugar (Light or dark. Grandma said dark only, but…eh?)
- 2 tsp pumpkin pie spice (Or: I grab cinnamon, nutmeg, and a pinch of ginger and cloves when the premixed stuff is hiding.)
- 1/2 tsp salt (I don’t always measure.)
- 1 box yellow cake mix (Honestly, white cake mix works too. Spice cake mix? Even better!)
- 3/4 cup (give or take) melted butter (Or margarine; one time, I used coconut oil—was…weirdly good?)
- Optional: 1/2 cup chopped pecans or walnuts (if I remember; sometimes I skip for the picky ones)
So, here’s how you throw this together
- Preheat oven to 350°F (175°C). Or…close enough. My oven runs a little hot, honestly, but it’s forgiving.
- Mix the base. Big bowl: dump in pumpkin, evaporated milk, eggs, brown sugar, pumpkin spice, salt. Whisk it like you mean it. It’ll be runny—don’t panic! Looks weird, but that’s the magic. (This is when I usually sneak a fingertip taste for no reason. Shhh.)
- Pour into pan: 9×13 inch, greased (I use a weird old Pyrex, but any baking dish around that size works. Sometimes I line it with parchment for easier cleaning, when I’m feeling organized.)
- Dump cake mix evenly over the pumpkin goo. It looks like too much dry stuff, but trust me, it works. Don’t stir! (It’s tempting, but no—just trust in the chaos.)
- Sprinkle nuts over if you’re using ’em.
- Melt butter (the microwave is my ride-or-die here) and drizzle it all over the top. Some dry bits are fine—they work out in the end. You can use a spoon or just slosh it around; I’m not the boss of you.
- Bake for about 50 minutes, give or take. It should smell like heaven (and look golden/bubbly round the edges). If your center jiggles like it’s auditioning for jelly, give it 10 minutes more.
A few honest notes (including failures!)
- If you don’t let it cool at least half an hour, it’ll be a soupy mess, no matter what Instagram says.
- Once, I tried using coconut milk. Not bad, but it didn’t set up quite right—tasted like a tropical vacation gone slightly sideways.
- If you leave off the butter…don’t. Just don’t. The topping gets sad and dusty (speaking form experience).
Stuff I’ve tried: Variations & a fail
- Spice cake mix: Even more autumn-y, my personal favorite
- Add chocolate chips? My youngest said “never again” but maybe you’re braver?
- Swap walnuts for pepitas: Tasty, slightly green (in a good way)
- Gluten-free cake mix: Works perfectly if you need that! Here’s one I like
Equipment—ish
Honestly, any 9×13 pan works. Even a lasagna dish. If you’re stuck with just a deep round dish, it bakes a bit slower—it’s fine, you’ll just have a taller dump cake. I’ve made this with a whisk, but seen people get all fancy with electric beaters. If you don’t have an electric mixer, use a fork. Or—don’t kill me—your clean hands. (Desperate times!)
How to store it (though, will you even need to?)
This technically keeps in the fridge for 3-4 days, covered up. But honestly, in my house it never lasts more than a day unless I stash a piece in the back for myself (and even then, they’re onto me). Supposedly it kinda improves overnight, but mine’s usually gone before I get to test that theory properly. You can also freeze it—here’s how I do it for leftovers (or, let’s be real, stash for your midnight cravings).
Serving up—how we do it at my place
I love this warm with a dollop of whipped cream or a scoop of vanilla ice cream (Or both. Live a little). My aunt insists on pouring a bit of caramel sauce on top, which sounds excessive until you try it, then you’ll be ruined forever. For brunch? I’ve tried a small square with coffee—no judgment.
What I wish I’d known (a few pro tips, now that I’ve goofed)
- I once rushed the cooling and my “cake” turned into pumpkin soup. Just…wait, please.
- If your butter doesn’t cover every patch, don’t try to fix it with more. The dry patches crisp up nicely, actually.
- Stirring the cake mix: I tried it once, thinking I knew better, but it made the cake weird and gluggy. Don’t.
Got questions? Here’s what people ask me
- Can I use fresh pumpkin? Sure, if you like chaos. Actually, it’s pretty yum if you roast and puree—just make sure it’s thick, or the cake gets sloshy. I’ve done it twice. Once regretted it (too watery), but when it works, it’s good!
- What’s the difference between evaporated and condensed milk here? Use evaporated, or it’ll be sugar city. (Tried condensed once and my teeth hurt just writing this.)
- Mine looks weird in the middle? If it’s a little jiggly, you’re probably fine—think pumpkin pie. But if it’s liquid, give it 10-15 more minutes, and cover the top with foil if it’s going too brown.
- Can I make this ahead? Yep! I think it tastes better the next day, actually. Just pop it in the fridge overnight and try not to eat it for breakfast (or do, I’m not your boss).
Anyway, that’s my real, warts-and-all approach to Easy Pumpkin Dump Cake. Honestly, there’s a reason it’s a fall classic, even if you forget the fancy bits and just go with what’s on hand. And if you like easy, comforting fall desserts, this one’s definitely fewer hoops than pie—plus, fewer dishes. If you find some new genius spin, let me know, because I never met a shortcut I didn’t want to try.
Ingredients
- 1 can (15 oz) pure pumpkin
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 package (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice until well combined. Pour the mixture into the prepared baking dish.
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3Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
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4Drizzle the melted butter evenly over the entire surface. Sprinkle chopped pecans on top, if desired.
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5Bake for 50 minutes, or until the top is golden brown and the cake is set in the center.
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6Allow to cool slightly before serving. Serve warm or chilled, with whipped cream if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
5gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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