There’s something almost magical about The Best Pumpkin Dump Cake — it packs the cozy, nostalgic flavors of fall into one easy, crowd-pleasing dessert. With layers of creamy pumpkin custard, tender cake, buttery crunch, and fragrant spices, this cake checks every “autumn comfort” box. Whether you need something simple for holiday gatherings or just want an effortless weeknight treat, The Best Pumpkin Dump Cake will become your new go-to favorite!

The Best Pumpkin Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of The Best Pumpkin Dump Cake lies in its simple pantry staples, each adding their own special touch to the final dish. These ingredients are the secret behind the dessert’s rich, warm flavor and crave-worthy texture. Gather these essentials for an unfussy treat destined to delight!

Pumpkin Puree: Use pure pumpkin (not pie filling) for that deep, earthy, quintessential pumpkin flavor.
Evaporated Milk: Gives the pumpkin layer a creamy, silky feel that holds up beautifully after baking.
Eggs: The binding agent, eggs set the pumpkin custard and create a tender, sliceable layer.
Granulated Sugar: Sweetens the cake just enough to balance the spices and pumpkin.
Ground Cinnamon: Delivers warmth and depth — no pumpkin dessert is complete without cinnamon!
Ground Ginger: Adds a zippy, aromatic note that perks up every bite.
Ground Cloves: A small amount goes a long way, bringing subtle earthy and spicy notes.
Salt: Just a touch to round out the sweetness and make all the flavors pop.
Yellow Cake Mix: The ultimate shortcut! It forms a soft, golden cake top without any fuss.
Unsalted Butter (melted): Drizzled over the cake mix, it transforms everything into a rich, crisp topping.
Chopped Pecans (optional): Bring big crunch and a toasty, nutty finish — or skip them for a nut-free cake.

How to Make The Best Pumpkin Dump Cake

Step 1: Prep Your Pan and Preheat

Begin by heating your oven to 350°F (175°C). While it warms up, lightly grease a 9×13-inch baking dish with butter or nonstick spray. This little step guarantees an easy release and a golden, inviting crust that slides right onto your serving plate.

Step 2: Whisk the Pumpkin Mixture

In a large mixing bowl, add the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Whisk them together until the mixture is smooth and creamy — this is the flavorful custard base that makes The Best Pumpkin Dump Cake so irresistible.

Step 3: Layer in the Pumpkin Base

Pour the pumpkin mixture into your prepared baking dish, spreading it into an even layer. Take a moment to admire that gorgeous orange color — it’s the promise of pumpkin perfection to come!

Step 4: Add the Cake Mix

Sprinkle the dry yellow cake mix evenly over the entire surface. There’s no need to stir or combine — this easy “dump” technique is what gives the cake both its name and that amazing layered effect.

Step 5: Drizzle Melted Butter

Gently pour the melted unsalted butter over the cake mix layer, aiming to cover as much of the surface as possible. Don’t worry if there are a few dry spots; the butter will soak in as it bakes, creating a crisp, golden topping.

Step 6: Top with Pecans (Optional)

If pecans are your jam, sprinkle them on top now. They’ll toast up beautifully as the cake bakes, adding an irresistible crunch and a nutty, autumnal flavor.

Step 7: Bake to Perfection

Slide the dish into the hot oven and bake for 50 to 60 minutes. You’ll know it’s ready when the top is deeply golden and the center is just set. Let your senses guide you—the kitchen will smell like pure fall magic!

Step 8: Cool and Serve

Allow the cake to cool before serving. You can enjoy The Best Pumpkin Dump Cake warm, when the topping is extra crisp, or chilled for a denser, pudding-like effect. Either way, it’s a show-stopping dessert!

How to Serve The Best Pumpkin Dump Cake

Garnishes

Dress up each serving of The Best Pumpkin Dump Cake with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream. A light drizzle of caramel sauce or a sprinkle of cinnamon sugar brings extra flair and pairs perfectly with the rich pumpkin flavor.

Side Dishes

Serve alongside seasonal favorites for an amazing dessert spread: think apple cider, spiced coffee, or even a maple latte. This cake shines as the sweet finish to any hearty, comforting fall meal, whether it’s Thanksgiving or an ordinary Tuesday!

Creative Ways to Present

You can cut the cake into squares and serve on a platter for easy sharing, or layer slices in jars for an adorable, portable treat. Hosting a festive dinner? Spoon the cake warm into individual bowls and top with a fancy scoop of vanilla bean gelato—your guests will swoon!

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, simply cover the baking dish tightly with foil or plastic wrap and refrigerate. The Best Pumpkin Dump Cake stays delicious for up to 4 days, making it a fantastic make-ahead option for busy holidays.

Freezing

This dessert freezes beautifully. Slice cooled cake into squares, wrap each piece well in plastic, then place in a freezer-safe container. It keeps for up to 2 months—thaw overnight in the fridge for a speedy, stress-free treat any time you’re craving pumpkin goodness.

Reheating

To revive leftovers, pop individual servings in the microwave for about 30 seconds, or reheat a larger batch (covered loosely with foil) in a 300°F oven until warmed through. Just add your favorite garnish, and dessert is ready!

FAQs

Can I substitute pumpkin pie spice for the individual spices?

Absolutely—you can swap the cinnamon, ginger, and cloves for 1.5 teaspoons of pumpkin pie spice. It’s a simple shortcut that guarantees those classic, comforting pumpkin dessert flavors!

Can I make The Best Pumpkin Dump Cake dairy-free?

Yes! Substitute full-fat coconut milk for the evaporated milk and use a vegan butter alternative. The texture will be just as creamy, and the flavor stays perfectly cozy.

Do I need to mix the cake mix into the pumpkin layer?

No mixing required—just sprinkle the dry cake mix right on top of the pumpkin layer. As it bakes, the butter melts through and transforms it into a golden, soft-yet-crisp topping.

Can I make this recipe nut-free?

Definitely. Just leave out the pecans and follow the rest of the recipe as written. The Best Pumpkin Dump Cake is plenty delicious without the nuts if you prefer or need to avoid them.

Is it better served warm or cold?

Both ways are delicious! Warm for an extra gooey, comforting treat (especially with ice cream), or chilled for a firmer, custard-like texture. Try both and see which one steals your heart.

Final Thoughts

If you’re looking for a foolproof dessert that truly captures the spirit of the season, I can’t recommend The Best Pumpkin Dump Cake enough. It’s easy, supremely comforting, and always draws rave reviews. Give it a try—the first bite will make you fall in love!

The Best Pumpkin Dump Cake Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate fall dessert with this easy and delicious Pumpkin Dump Cake recipe. A perfect treat for Thanksgiving or any autumn gathering, this cake is a delightful blend of pumpkin, warm spices, and buttery cake mix topped with crunchy pecans.

Ingredients

Scale

For the Pumpkin Layer:

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

For the Cake Layer:

1 box yellow cake mix
3/4 cup unsalted butter, melted
1/2 cup chopped pecans (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix Pumpkin Layer: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, spices, and salt until smooth.
Layer and Bake: Pour the pumpkin mixture into the prepared dish. Sprinkle the cake mix over it. Drizzle melted butter on top, covering the mix. Add pecans if desired. Bake for 50-60 minutes until golden and set.
Cool and Serve: Let the cake cool before slicing. Serve warm or chilled, and top with whipped cream or ice cream if desired.