A Foolproof & Wildly Simple Pumpkin Cake
Some desserts ask a lot of you. This one asks for ten minutes and a can opener. 😏 My pumpkin dump cake is everything I crave once the leaves start turning: a silky, custardy pumpkin layer that tastes like the inside of the best pumpkin pie, topped with a golden, buttery spice cake crust that crackles under your spoon. Toasted pecans and pockets of melty chocolate tucked in between? That’s just showing off.
Your kitchen will smell like pumpkin pie within 20 minutes of sliding into the oven, and it’ll be gone within 20 minutes of coming out. It’s a forever favorite among my cozy, crowd-pleasing desserts (especially during fall baking season!), and once you make it, I think it’ll earn a permanent spot in your rotation too. Best of all? It travels well, can be made a day ahead, and frees up your oven for the main event.
So, What Exactly Is a Dump Cake?
It’s exactly what it sounds like (and I mean that lovingly). You layer everything straight into a baking dish, top it with dry cake mix and melted butter, and let the oven do the work. No creaming, no layering, no stress. Most dump cakes start with fruit on the bottom; this one swaps in a creamy pumpkin custard instead, which is why it eats more like a pumpkin pie-cake hybrid than a cobbler.
The most important ingredient note is to be sure you’re using 100% pumpkin, not pumpkin pie filling, which is already sweetened and spiced. It’ll throw off the whole dessert.
Everything else is straight forward. Any standard 15.25-oz box of spice cake mix will work. (Yes, even gluten-free!) If you don’t have pecans, walnuts are great. This is such a forgiving, simple dessert. Don’t make it more complicated than it needs to be. 😉
How To Make Pumpkin Dump Cake
I like to use spice cake mix, but I’ve also made this with classic yellow cake mix and it comes out great! The spice cake mix just has more complementary flavors to the pumpkin pie spice blend.
Reserve a couple tablespoons of pecans and chocolate to scatter over each serving (hopefully alongside sweeping mounds of homemade whipped cream!).
My #1 Tip For Making Dump Cakes
Cover every inch of cake mix with butter. This is the single most important step. Dry spots stay dusty instead of turning golden. If you look at my process photos, you’ll see a few; I went back in with a spoon and a little extra melted butter.
Let it rest before scooping. The pumpkin custard firms up as it cools slightly, so you get distinct layers instead of a puddle.
This is hands down the pumpkin dessert I make most every fall: creamy, cozy, a little crunchy, and almost embarrassingly easy. I hope it becomes a tradition in your house, too!
How To Serve It
Warm pumpkin dump cake practically begs for something cold and creamy on top. As mentioned, homemade whipped cream is key. I like to add a pinch of cinnamon whipped right in. A scoop of vanilla ice cream is never wrong, and a slow drizzle of glossy, buttery salted caramel sauce takes it straight into holiday-dessert territory.
If you’re planning a Thanksgiving or Friendsgiving menu around it, this is the easiest possible finale after a juicy spatchcock turkey with ultra-crispy skin and a big pan of my buttery Southern cornbread dressing.
If this pumpkin dump cake earns a spot on your fall table, I’d love it if you’d leave a quick star rating and a quick review below. It’s a well-loved family recipe, and I’m excited to hear what you think!
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Pumpkin Dump Cake with Spice Cake Mix (So Easy!)
Video
Equipment
Ingredients
- 1 15oz (425g) can pumpkin purée
- 1 14oz (400g) can sweetened condensed milk
- 2 large (100g) eggs
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp Kosher salt
- ½ cup (85g) chopped semi-sweet chocolate, plus 2 Tbsp, or semi-sweet chocolate chips
- ½ cup (60g) chopped pecans, plus 2 Tbsp
- 1 (15.25 oz) box spice cake mix
- ¾ cup (12 Tbsp; 170g) unsalted butter, melted
Instructions
- Prepare the pan. Preheat oven to 350°F / 175°C. Grease a 9x13x2" baking dish with nonstick baking spray.
- Mix wet ingredients. In a large mixing bowl, whisk together a can of pumpkin, a can of sweetened condensed milk, 2 eggs, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and ½ tsp Kosher salt until very smooth. Pour into the prepared pan, then use a spatula to spread evenly.
- Add mix-ins. Sprinkle ½ cup (85g) chopped chocolate (or chocolate chips) and ½ cup (60g) chopped pecans evenly on top.
- Add cake mix. Pour the dry cake mix on top, smoothing into an even layer with a spoon or spatula, then pour on the melted butter, trying to cover all of the cake mix with butter. If you need, melt an additional 1-2 Tbsp and pour that on top or use a spoon to evenly distribute over the cake mix.
- Bake the dump cake. Place the cake in a preheated oven, then bake for 55-60 minutes, or until golden brown and puffed up. Cool slightly, then serve warm with cinnamon whipped cream (see note below), ice cream, or caramel sauce. Optional: Serve with reserved chopped pecans and chocolate shavings!
Notes
- Cinnamon whipped cream: Whip 1½ cups cold heavy cream, 3 Tbsp powdered sugar, 2 tsp vanilla extract, and ½ tsp ground cinnamon to medium-soft peaks.
- Make-ahead: Bake up to 1 day ahead, cool, cover, and refrigerate. Serve at room temperature or reward (see below).
- Storage: Refrigerate in an airtight container up to 5 days.
- Freezing: Freeze up to 2 months. Thaw overnight in a fridge, then rewarm at 325°F / 165°C for 10-15 minutes.
- Swaps: Yellow or white cake mix works, but spice cake gives the most classic pumpkin-pi flavor. Use a gluten-free cake mix if needed.
Made it yesterday. Super super super easy and so yummy. I had never made a dump cake so it was my first time and cannot express how easy it was and this recipe was super delicious.
Love how low key a dump cake is! Thanks for the review! xo, Ari
I was going to make this for Thanksgiving, however, I was going to make it the day before. Can it be served cold? Thank you.
Hi Linda! Yes, you can absolutely make this the day before. I think the texture of the cake would be better room temperature versus cold, so maybe just leave it out on the counter while everyone is having dinner and it should be good to go. You could also pop it in the oven to warm at 325°F for 10-15 minutes and then serve with ice cream or whipped cream (I love warm desserts with a cool, creamy topping!). Enjoy and please let me know what you think! xo, Ari
Thank you, will keep you posted!
I am very picky about pumpkin anything, but, this is the best pumpkin recipe I have had. I can see this being on our table for Thanksgiving. The custard filling was firm but silky and the spice cake mix was buttery. I missed a couple of spots with the melted butter, but will remember the next time to double check my butter distribution. Another great dessert!
So gorgeous!!! Really glad you enjoyed this one, it’s just too easy!