Recipe

Pumpkin Dump Cake

A cozy, no-mixer dessert with a creamy pumpkin base and a buttery, crisp cake topping.

By Matt Campbell

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A golden brown pumpkin dump cake in a glass baking dish with a crisp buttery topping and a serving spoon resting in the corner, on a warm-toned kitchen counter

Pumpkin dump cake is what happens when you want the vibes of pumpkin pie, but you also want to keep your sanity. You whisk up a creamy pumpkin layer, dump on cake mix, drizzle with butter, and let the oven do the dramatic transformation: custardy on the bottom, crisp and buttery on top, with those little crunchy corners you fight over.

It is weeknight easy, potluck-friendly, and honestly kind of magical with a scoop of vanilla ice cream melting into the warm crumbs.

Canned pumpkin puree, evaporated milk, eggs, and warm spices arranged on a tidy kitchen counter with a whisk nearby

Why It Works

Big pumpkin pie flavor, less fuss: You get a creamy spiced base without rolling a crust.
That buttery crisp top: Cake mix plus butter bakes into a crunchy, golden layer.
Forgiving and flexible: Use nuts or skip them, add chocolate chips, swap spices, and it still lands.
Feeds a crowd: A 9x13 pan is basically a love language at gatherings.

Pairs Well With

Storage Tips

Refrigerate: Cover the pan tightly or transfer slices to an airtight container. Refrigerate for up to 4 days.

Reheat: For the best crisp top, warm portions in a 300°F oven for 10 to 15 minutes. The microwave works in a pinch (30 to 45 seconds), but the topping softens.

Freeze: Wrap individual portions tightly and freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven. (Expect the topping to be a bit softer after freezing, but the oven helps bring back some crunch.)

Common Questions

Is pumpkin dump cake the same as pumpkin pie?

Not exactly. The bottom layer bakes up like a soft pumpkin custard, but the top is a buttery cake-like crumble instead of crust. Think pumpkin pie meets crisp-topped cobbler.

Do I mix the cake mix into the pumpkin?

Nope. Sprinkle the cake mix over the pumpkin layer and leave it dry. The butter melts through and turns it into that golden topping.

Why do I have dry patches of cake mix?

Usually the butter did not cover the surface evenly. Drizzle slowly, hit the corners, and if you spot dry floury areas halfway through baking, dab them with a little extra melted butter. You can also use the sliced-butter method (see instructions) to help prevent dry pockets.

Can I use pumpkin pie filling instead of pumpkin puree?

This recipe is designed for pumpkin puree plus spices and sugar. Pumpkin pie filling is already sweetened and spiced, so it can throw off the balance. If you only have pie filling, reduce the added sugar and spices to taste.

Does it need to be refrigerated?

Yes. Because the base is a custard-style pumpkin mixture with eggs and dairy, store leftovers in the fridge.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Small bowl for melting butter (microwave-safe) or small saucepan
Spatula

I love ambitious cooking projects, but I also love dessert that lets me keep one hand free for doing literally anything else. Pumpkin dump cake is my go-to when I want that cozy, spiced payoff without committing to pie dough. The first time I made it, I caught myself hovering by the oven like it was a campfire, just waiting for those edges to get extra crisp. Now I bake it when friends come over because it is simple, high reward, and it smells like you have your life together.