The first time I made this pumpkin dump cake I was skeptical about a dessert that required almost no mixing and used a boxed cake mix.
It turned out to be the fastest, most impressive Thanksgiving contribution I’ve ever brought to a potluck.
Rich pumpkin custard on the bottom, a crackly cake-like top, and buttery pecan crunch make it feel homemade even when it isn’t.
This recipe is a winner because it’s foolproof, uses pantry staples, and feeds a crowd without fuss.
It’s the kind of dessert you can toss together between naps or soccer practice and still have people asking for the recipe.
Why You’ll Love This Recipe
- Ridiculously simple: almost no prep, no mixer, and minimal dirty dishes.
- Time-efficient: ready in under an hour of active work; perfect for weeknights or holiday crowds.
- Crowd-pleasing texture: silky pumpkin layer beneath a crisp, golden top.
- Versatile: easy to dress up with pecans, whipped cream, or a drizzle of caramel.
- Economical: pantry staples and one standard 9×13 pan feed many.
The texture is what sells this cake. The pumpkin base bakes into a custardy, tender layer—smooth and spiced—while the dry cake mix magically becomes a browned, slightly cake-like crust that flakes when you cut through it. The butter melts down into the mix and helps create pockets of crisp, buttery crumb; if you add pecans you get a toasty crunch on top that balances the silky pumpkin underneath.
"Five stars—made this for a family dinner and everyone thought it was from scratch. So easy and so comforting!" — reader M. Harper
Key Ingredients
Pumpkin puree
Canned pumpkin puree is the backbone of the dessert. Use 100% pumpkin (not pumpkin pie filling) for the best texture and pure pumpkin flavor. I favor brands like Libby’s for consistent thickness and flavor, but any good-quality 15‑ounce can will do.
Evaporated milk
Evaporated milk adds richness and helps the pumpkin set into a custard without becoming heavy. It concentrates milk solids for creaminess and a slight caramel note that plain milk can’t match. If you prefer, whole milk will work but the texture will be less custardy.
Boxed cake mix (spice or yellow)
The dry cake mix forms the crunchy top layer and supplies most of the sweetness and structure, so choose wisely. A spice cake mix deepens the autumn flavor with cinnamon and clove; a plain yellow mix keeps things milder. I use a quality brand with no artificial flavors for the best result.
Unsalted butter, melted
Butter distributes fat evenly over the top, melting into the mix and caramelizing the surface. Use unsalted so you can control the salt level; if your butter is low-fat or flavored it will alter the bake. Melt it just until liquefied—don’t brown it unless you want a nuttier flavor.
Full ingredient list:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 (18.25 ounce) box spice or yellow cake mix
- 1 cup chopped pecans (optional)
- 1/2 cup (1 stick) unsalted butter, melted
Step-by-Step Instructions
Step 1: Preheat and prep the pan
Preheat your oven to 350 degrees F.
Lightly grease a 9×13 inch baking pan.
Pro Tip: Use a little baking spray with flour or rub the pan with a stick of butter and dust with flour to help slices release cleanly. You’ll know the pan is ready when the butter sheen looks even across the bottom.
Step 2: Make the pumpkin base
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, cinnamon, nutmeg, and cloves until fully combined. This is your pumpkin base.
Pour the pumpkin mixture evenly into the prepared baking pan.
Pro Tip: Whisk until completely smooth—no streaks of egg or lumps of pumpkin—so the custard layer bakes evenly.
Step 3: Add the dry cake mix
Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
Pro Tip: Use a small sieve or your hands to break up any clumps so the mix distributes evenly; that prevents bare spots and promotes an even top.
Step 4: Add pecans if using
Sprinkle the chopped pecans over the cake mix, if using.
Pro Tip: Lightly toast the pecans in a dry skillet for 2–3 minutes before chopping to intensify the flavor and crunch. You’ll see the oils bloom and the aroma deepen when they’re ready.
Step 5: Drizzle the butter
Drizzle the melted butter evenly over the top layer. Again, do not mix.
Pro Tip: Use a spoon to dot the butter across the surface then gently tilt the pan to help it spread. Look for shiny butter pockets that will brown during baking.
Step 6: Bake and test for doneness
Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Pro Tip: The top should be set and the center slightly custardy when warm; a clean toothpick indicates the pumpkin has set without overbaking.
Step 7: Cool and serve
Let the cake cool completely before slicing and serving. Top with whipped cream.
Pro Tip: Cooling for at least 1 hour yields cleaner slices; chilled slices are firmer and easier to plate. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes it irresistible.
Expert Tips for Success
- Oven calibration matters. Use an oven thermometer and aim for a true 350°F; ovens can run hot or cold and this recipe depends on steady heat to set the pumpkin without burning the top.
- Use full-strength canned pumpkin (not pie filling). Pie filling contains added sugar and spices that will throw off the balance of sweetness and texture.
- Don’t stir after adding the cake mix. The magic is in the layering: the dry mix rises and crisps while the pumpkin stays dense and custardy. Stirring will collapse that contrast.
- Break up the cake mix before sprinkling. If the mix is clumpy you’ll get uneven spots where the pumpkin peeks through; a quick pinch in your hands or a sifter helps.
- Distribute butter evenly. If too much butter pools in one spot, that area will be overly greasy; too little and the top won’t brown properly. Aim for small pools rather than one stream.
- Choose your mix to match your end goal. Spice cake mix enhances autumnal notes and reduces the need for extra cinnamon; a yellow mix keeps the flavor lighter and lets the pumpkin shine.
- Add-ins should be measured. Pecans, chocolate chips, or coconut can change bake time and moisture; one cup of add-ins is a safe maximum for this 9×13 pan.
- Watch the last 10 minutes closely. The top can go from golden to overdone quickly; if it’s browning too fast, tent loosely with foil.
- Let it cool for clean slices. The custard continues to set as it cools; slicing warm will create messy pieces. Chill for tighter slices if you want to serve plated portions.
- To make ahead: bake and cool completely, then cover and refrigerate; reheat slices gently or serve cold with whipped cream.
Storage & Freezing
Fridge storage:
Cool the cake completely and cover tightly with plastic wrap or a lid. It will keep in the refrigerator for 4 to 5 days. Serve cold or reheat slices in the microwave for 20–30 seconds to soften before topping.
Freezer storage:
Freeze individual slices for easy single-serve reheating. Wrap slices tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. To thaw, move a slice to the fridge overnight or defrost in the microwave for 30–60 seconds until warmed through.
Reheating tips:
For best texture, reheat slices at 325°F in a 9-inch baking dish for 10–12 minutes, or until warmed through. Microwaving is faster but can make the custard soggy if overheated; use short pulses at 50% power.
Variations & Substitutions
Maple-pecan pumpkin dump cake:
Swap chopped pecans for a mix of pecans and toasted walnuts and drizzle 2 tablespoons of pure maple syrup over the top before baking. The maple pairs beautifully with pumpkin spices.
Gluten-free option:
Use a gluten-free yellow cake mix labeled for one-to-one substitution. Texture will be slightly different—more crumbly on top—but the custard base stays the same.
Dairy-free version:
Replace evaporated milk with a full-fat coconut milk and use dairy-free butter substitutes. The flavor will pick up tropical notes but remain rich.
Lower-sugar approach:
Choose an unsweetened yellow mix and reduce the butter by 1–2 tablespoons; add a sugar substitute only if needed. Note that sweetness is primarily from the cake mix, so the result will be milder.
Spiced-up chocolate swirl:
Stir 1/2 cup bittersweet chocolate chips into the dry cake mix before sprinkling for a chocolate-pumpkin contrast. The chips melt and make pockets of chocolatey richness in the finished cake.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned puree?
A: You can, but you must roast and puree the pumpkin flesh, then measure for 15 ounces of finished puree. Fresh pumpkin has more water, so cook it down until thick to avoid a watery custard.
Q: Why is my top soggy after baking?
A: Sogginess usually means either the oven temperature was too low or the butter pooled unevenly. Ensure the oven is at 350°F and dot the butter more evenly; bake slightly longer if needed and tent with foil if it browns too quickly.
Q: Can I halve the recipe for a smaller pan?
A: Yes. Use an 8×8 or 9×9 pan and reduce baking time to 40–50 minutes, checking doneness with a toothpick. The custard layer will be thicker proportionally, so watch the center closely.
Q: Is this dessert freezer-friendly after baking?
A: Absolutely. Freeze cooled, wrapped slices for up to 3 months. Thaw overnight in the fridge and reheat gently to retain the custardy texture.
Q: What toppings work best with this cake?
A: Lightly sweetened whipped cream or a scoop of vanilla ice cream are classic. A maple glaze or a drizzle of salted caramel also complements the spices and pecans beautifully.
Final Thoughts
This Simple Pumpkin Dump Cake is proof that shortcuts can still taste intentional and homemade.
It’s an ideal last-minute dessert for holidays, potlucks, or when you want autumn flavors with almost no fuss.
Please leave a star rating in the recipe card below and pin this to your holiday dessert board on Pinterest.
Conclusion
For another take on this easy fall favorite, I like the method and notes on Pumpkin Dump Cake • Dance Around the Kitchen.
If you want a slightly different spin with tips and photos, check out Easy Pumpkin Dump Cake (The Best Fall Dessert Recipe).
Pumpkin Dump Cake
Ingredients
Pumpkin Base
- 1 can 15 ounce can pumpkin puree Use 100% pumpkin, not pie filling.
- 1 can 12 ounce can evaporated milk Alternatively, whole milk can be used, though it will be less custardy.
- 3 large eggs Large eggs help set the custard.
- 1 teaspoon ground cinnamon Enhances the pumpkin flavor.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Top Layer
- 1 box 18.25 ounce box spice or yellow cake mix Select a quality brand with no artificial flavors.
- 1 cup chopped pecans (optional) To intensify flavor, toast in a dry skillet before chopping.
- 1/2 cup unsalted butter, melted Use unsalted to control salt levels.
Instructions
Preparation
- Preheat your oven to 350 degrees F and lightly grease a 9×13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, cinnamon, nutmeg, and cloves until fully combined. Pour the pumpkin mixture evenly into the prepared baking pan.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
- If using, sprinkle the chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the top layer. Do not mix.
Baking
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Cooling and Serving
- Let the cake cool completely before slicing and serving. Top with whipped cream.
