Oh my goodness, you’ve got to try this Pumpkin Dump Cake! It’s been my go-to dessert every fall since I first discovered how crazy easy it is to make. Picture this: one rainy October afternoon when I had zero time to bake but desperately wanted something warm and spiced. I threw everything together in minutes (literally dumped it all in the pan!), and what came out of the oven tasted like I’d spent hours in the kitchen. Now I make this pumpkin dump cake whenever I need a no-fuss treat – whether it’s for Thanksgiving, a last-minute potluck, or just because I’m craving that cozy pumpkin spice flavor. The best part? Everyone always thinks you worked way harder than you actually did!

Why You’ll Love This Pumpkin Dump Cake

This recipe is my little secret weapon when I need something delicious FAST. Here’s why you’re going to adore it as much as I do:

Minimal Effort, Maximum Flavor

Seriously, the name says it all – you literally dump everything in the pan! No fancy mixing techniques, no layers to fuss with. Just stir, pour, sprinkle, and bake. Yet somehow, magic happens in that oven and you get this incredible pumpkin-spiced dessert that tastes like you slaved over it.

Perfect for Any Occasion

I’ve served this at everything from Thanksgiving dinner to Tuesday night book club. It’s fancy enough for holidays but easy enough for random weeknights when you need a pick-me-up. The smell alone will have everyone gathering in the kitchen asking “When can we eat it?”

• Five minutes of prep is all you need
• That irresistible pumpkin spice flavor we all crave
• Always disappears first at potlucks
• Works warm or room temperature

Pumpkin Dump Cake Ingredients

Here’s everything you’ll need for this magical dessert – just simple pantry staples that come together beautifully:

1 can (15 oz) pumpkin puree (not pumpkin pie filling!)
1 can (12 oz) evaporated milk – the secret for ultra-creamy texture
3 large eggs, preferably room temperature
1 cup granulated sugar (I sometimes do half brown sugar for extra richness)
The spice squad: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves
1 box (15 oz) yellow cake mix – generic brand works great here
1 cup (2 sticks) unsalted butter, melted

That’s it! No fancy ingredients, just good old-fashioned baking magic waiting to happen.

How to Make Pumpkin Dump Cake

Alright, let me walk you through the ridiculously simple process of making this pumpkin dump cake – I promise you’ll be amazed at how easy it is!

Step 1: Prep the Pumpkin Mixture

First, grab your biggest mixing bowl (I always use my trusty yellow one – it’s seen many dump cakes in its day!). Dump in the pumpkin puree, evaporated milk, eggs, sugar, and all those warm spices. Now here’s my secret: whisk it just until combined, but don’t go crazy – a few tiny lumps are totally fine. You want it smooth but not overmixed. This pumpkin base will smell heavenly already!

Step 2: Layer the Cake Mix and Butter

Pour that gorgeous orange mixture into your greased 9×13 pan. Now for the fun part – sprinkle the dry cake mix evenly over the top like you’re dusting snow over a pumpkin patch. Take your time here – you want every bite to have that perfect cakey texture. Finally, slowly drizzle the melted butter back and forth across the entire surface. Pro tip: I use a soup spoon to help distribute the butter into any dry patches.

Step 3: Bake to Perfection

Pop it in your preheated 350°F oven and let the magic happen! Around the 40-minute mark, your kitchen will start smelling incredible. Bake for 50-60 minutes total until the top is golden brown with little crispy edges. The center should be set but still have a slight jiggle – don’t wait for it to be rock solid. Let it cool for about 15 minutes (I know, the waiting is torture!) before digging in. That’s when the flavors really come together!

Tips for the Best Pumpkin Dump Cake

After making this pumpkin dump cake more times than I can count, I’ve learned a few tricks that take it from good to “Oh my gosh, give me the recipe!” good:

Temperature Matters

Use room temperature eggs! They blend into the pumpkin mixture much more smoothly than cold eggs straight from the fridge. I usually set mine out when I first gather my ingredients.

Butter Distribution is Key

When drizzling that melted butter, go slow and aim for coverage. Missed spots mean dry cake mix that won’t get that delicious crumbly topping. I sometimes use a spoon to gently spread any stubborn dry areas.

Oven Watch

Every oven runs a little different. Start checking at 45 minutes – you want golden edges but the center should still have a slight jiggle when you gently shake the pan. Overbaking makes it dry!

The Rest Test

As hard as it is to wait, let your pumpkin dump cake rest for at least 15 minutes after baking. This helps the layers set perfectly and makes serving easier. Trust me, it’s worth the patience!

Pumpkin Dump Cake Variations

Oh, the possibilities! While I adore the classic version, sometimes I like to mix things up with these easy pumpkin dump cake twists:

Spice it up: Swap yellow cake mix for spice cake mix – instant extra warmth!
Nutty goodness: Sprinkle chopped pecans or walnuts over the top before baking for crunch
Chocolate lovers: Add chocolate chips between the layers or drizzle melted chocolate on top
Maple magic: Replace 1/4 cup sugar with pure maple syrup in the pumpkin mixture

The best part? You can customize this dump cake to match your mood or whatever’s in your pantry!

Serving and Storing Pumpkin Dump Cake

Oh, the joy of serving this pumpkin dump cake! My favorite way is slightly warm with a big scoop of vanilla ice cream melting over the top – the contrast of temperatures is heavenly. For breakfast (yes, I said breakfast!), a dollop of whipped cream makes it perfectly acceptable. Leftovers? Just cover the pan with foil and pop it in the fridge for up to 3 days. The flavors actually get better the next day! You can eat it cold straight from the fridge (no shame here) or warm individual slices in the microwave for 15 seconds to bring back that fresh-baked magic.

Pumpkin Dump Cake FAQs

I get asked these questions all the time about my pumpkin dump cake – here’s everything you need to know!

Can I use fresh pumpkin instead of canned?

You sure can! I’ve done it both ways. If using fresh, roast and puree your pumpkin first (about 2 cups puree per can). But honestly? For this recipe, I usually grab canned – it’s consistent, convenient, and gives that perfect texture every time. Just make sure it’s pure pumpkin, not pumpkin pie filling!

Why is my cake soggy in the middle?

Oh no! This usually means either: 1) Your oven runs cool (try an oven thermometer), 2) You didn’t distribute the butter evenly (those dry spots absorb moisture), or 3) You cut it too soon – let it rest 15-20 minutes after baking so layers can set.

Can I freeze pumpkin dump cake?

Absolutely! Cool it completely, then wrap tightly in plastic and foil. It freezes beautifully for up to 3 months. Thaw overnight in the fridge, then warm slightly before serving. The texture might be a tiny bit softer, but the flavor is still amazing!

Nutritional Information

Now, I’m no nutritionist, but I know some folks like to keep track of what they’re eating – especially during dessert season! Here’s the scoop on our pumpkin dump cake nutrition per serving (based on cutting it into 12 generous pieces):

Calories: About 320 – not bad for such a satisfying treat!
Sugar: 28g (mostly from that delicious pumpkin and cake mix combo)
Fat: 14g (but hey, butter makes everything better, right?)
Protein: 4g – the eggs and milk give it a little boost
Fiber: 2g – thank you, pumpkin!

Important note: These numbers are estimates based on the exact ingredients I use. Your counts might vary slightly depending on specific brands or if you make any of my fun variations. And let’s be real – when something tastes this good, sometimes the exact numbers don’t matter quite as much as that first heavenly bite!

Share Your Pumpkin Dump Cake!

I’d absolutely LOVE to see your pumpkin dump cake creations! Tag me @MyKitchenAdventures or use #BestDumpCakeEver so I can cheer you on. And hey – if you try any fun variations, leave a comment telling me what delicious twist you came up with. Happy baking, friends!