Pumpkin Dump Cake: How to Make the Best Fall Dessert

Imagine a dessert so effortlessly delicious, it practically makes itself while filling your kitchen with the warm, spiced aroma of autumn. Meet Pumpkin Dump Cake: the no-fuss, crowd-pleasing treat that’s about to become your fall baking obsession.

Picture this: It’s a crisp October evening, and you’re craving something sweet, spiced, and undeniably cozy. But the thought of rolling pie crust or babysitting a fussy dessert feels exhausting. Enter Pumpkin Dump Cake—your saving grace. This dessert is like a hug in a baking dish, combining creamy pumpkin, warm spices, and a buttery crumble topping that’s impossibly easy to make. In fact, the hardest part is waiting for it to bake!

Why is this recipe special? Because it’s the ultimate trifecta: simple (no mixer, no layers, no stress), quick (10 minutes of prep!), and family-friendly (even picky eaters will beg for seconds). Legend has it the name “dump cake” comes from its “dump-and-go” method—literally dumping ingredients into a pan and letting the oven work its magic. It’s the dessert version of your favorite cozy sweater: comforting, reliable, and always a good idea.

If you loved our Easy Apple Crisp, you’ll adore this pumpkin twist. Both recipes celebrate fall flavors with minimal effort, but this dump cake swaps apples for velvety pumpkin and adds a crunchy topping that’ll have you swooning. Ready to bake magic? Let’s dive in!

What the Heck is Pumpkin Dump Cake? (And Why Is It Called That?!)

Let’s address the elephant in the room: Why on earth is it called a “dump cake”? Is it because you “dump” ingredients haphazardly into a pan? YES. And honestly, that’s the beauty of it. No fancy techniques, no layers—just dump, bake, and devour. It’s the lazy baker’s dream!

Think of it as pumpkin pie’s cooler, low-maintenance cousin. Instead of fussing with crust, you layer spiced pumpkin filling with cake mix and butter, creating a dessert that’s part pie, part crumble, and 100% irresistible. As the saying goes, “The way to a person’s heart is through their stomach”—and this cake will have hearts (and plates) begging for more.

So, are you team “I’ll just buy dessert” or team “Let’s make magic in 10 minutes”? Grab a can opener and let’s get dumping!

Why You’ll Love This Pumpkin Dump Cake

1. It’s Simplicity at Its Finest
   Forget complicated recipes. This cake requires zero mixing bowls (seriously—mix everything right in the pan!). Just layer pumpkin puree, spices, cake mix, and butter, then bake. The result? A gooey, spiced base with a golden, crisp topping that’s pure autumn bliss.
2. Budget-Friendly Bliss
   Store-bought desserts can’t compete! A 3boxofcakemixanda3boxofcakemixanda1 can of pumpkin puree feed a crowd. Compare that to a $20 bakery pie, and you’ve got a winner. Plus, it’s easily customizable—add pecans, chocolate chips, or a caramel drizzle for pennies.
   • Toppings Galore!
     Serve it warm with melty vanilla ice cream, a dollop of whipped cream, or a drizzle of salted caramel. Each bite is a cozy symphony of textures: creamy, crunchy, and utterly addictive.
   Love pumpkin? Try our Pumpkin Spice Latte Cookies next!
   • How to Make Pumpkin Dump CakeQuick Overview
   • • Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutesEase Level: “I’d make this at midnight in pajamas” easy
     This dessert layers spiced pumpkin filling with a buttery cake mix crumble. No mixing, no kneading—just dump, bake, and bask in the compliments.
   •   Key Ingredients
     • 1 (15 oz) can pumpkin puree (not pie filling!)1 (12 oz) can evaporated milk3 large eggs1 cup granulated sugar1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)1 box yellow cake mix (or spice cake mix for extra warmth)1 cup unsalted butter, meltedOptional: ½ cup chopped pecans or walnuts
     Step-by-Step Instructions
     1. Prep & Preheat
        1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
        Mix the Pumpkin Layer
        1. In the baking dish, whisk pumpkin puree, evaporated milk, eggs, sugar, and spices until smooth.
        Add the Cake Mix
        1. Sprinkle dry cake mix evenly over the pumpkin layer. Do not stir.
        Drizzle & Bake
        1. Pour melted butter over the cake mix, covering as much as possible. Top with nuts (if using).Bake 45-50 minutes until golden and bubbly. Let cool 10 minutes before serving.
     What to Serve With Pumpkin Dump Cake
     • À la Mode: Vanilla ice cream is non-negotiable. The warm-cold contrast is heavenly.Coffee or Chai: Pair with a spiced latte for ultimate coziness.Savory Balance: Serve after a hearty meal like Slow-Cooker Chili or roasted chicken.
     Top Tips for Perfection
     • Gluten-Free? Use gluten-free cake mix!Avoid Soggy Bottoms: Ensure your oven is fully preheated before baking.Butter Hack: No melted butter? Slice cold butter thinly and distribute over cake mix.
     Storing & Reheating
     • Fridge: Store covered for up to 4 days.
     • Freezer: Wrap tightly and freeze for 3 months. Thaw overnight before reheating.
     • Reheat: Microwave single portions for 30 seconds, or bake at 350°F for 10 minutes.