Pumpkin Dump Cake Recipe
Pumpkin dump cake is pumpkin pie's easygoing cousin: a spiced pumpkin custard layer with a buttery, crunchy cake-mix crust that assembles in the time the oven takes to preheat — you literally dump, sprinkle, drizzle, and bake. It out-delivers its effort so dramatically that it's become the Thanksgiving backup that quietly outcompetes the pie. The one commandment: pure pumpkin purée, not pumpkin pie filling, or the double seasoning turns it into a candle.
Jump to Recipe ↓Ingredients
- 1 can (29 oz) pure pumpkin purée (NOT pie filling)
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 box (15 oz) yellow cake mix, dry
- 16 tbsp (2 sticks) butter, melted
- 1 cup chopped pecans (optional)
- Whipped cream, to serve
Instructions
- Heat the oven to 350°F; grease a 9x13.
- Whisk the pumpkin, evaporated milk, eggs, sugar, spice, and salt; pour into the dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer — every corner, no stirring.
- Drizzle the melted butter over all of the cake mix (dry patches stay powdery; be thorough). Scatter pecans if using.
- Bake 50–60 minutes until the top is deep golden and the center barely jiggles.
- Cool at least 30 minutes — it sets as it cools — and serve warm or chilled with whipped cream.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Yellow cake mix | Spice cake mix | Double-spiced autumn maximalism |
| Pecans | Skip or use walnuts | The crunch is negotiable |
| Evaporated milk | Heavy cream (1 1/2 cups) | Richer custard layer |
| Pumpkin purée | Canned sweet potato purée | The sleeper Southern variant |
Storage & Reheating
Refrigerate covered up to 4 days — the custard layer means it lives in the fridge, and many people prefer it cold, straight from the pan, at midnight.
Freezes decently for 2 months in portions; the topping softens but a warm oven visit restores most of the crunch.
Frequently Asked Questions
What's the difference between pumpkin purée and pumpkin pie filling?
Purée is just pumpkin; pie filling arrives pre-sweetened and pre-spiced. This recipe seasons itself — pie filling on top of that is a sweetness catastrophe. Read the can twice.
Why is my cake mix layer still powdery?
The butter drizzle missed spots — it's the only moisture that layer gets. Drizzle methodically, and press any stubborn dry patches gently into the butter with a fork mid-bake.
Is it pie or cake?
Structurally it's a custard with a cobbler-crisp lid — the government has no classification. Serve it in squares like cake or scooped like cobbler; it answers to both.
Can I make it a day ahead for Thanksgiving?
It's better on day two, chilled and set — bake it Wednesday, refrigerate, and either serve cold or rewarm the pan at 300°F while the turkey rests.
Pumpkin Dump Cake — Quick Card
Prep 15 min · Cook 55 min · Serves 12
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 440 kcal | 6g | 56g | 22g | 480mg |
