Easy Pumpkin Cake Dump Dessert Delight

On a chilly autumn afternoon, you’ll often find me in the kitchen with a mug of strong coffee, a bowl of pumpkin puree, and a tired-but-happy puppy snoozing by the chair. This is my favorite kind of dessert: something that tastes like a hug but is simple enough to whip up in minutes. I learned this pumpkin dump cake from my grandmother, who swore that a little butter and a lot of spice could turn any afternoon into a celebration. It’s a lot like a pumpkin pie in flavor, but with the ease of a dump cake—no rolling dough, no crust panic, just warm spices, creamy pumpkin, and a luscious top that looks almost bakery-worthy. And yes, it’s even better when someone else brings the coffee. That first slice always disappears in minutes at my house, and my kids actually ask for seconds. If you’re craving something sweet at 10pm but don’t want to bake a whole cake, this is the recipe you’ll reach for again and again.

What is a pumpkin dump cake?

Think of pumpkin dump cake as the delicious love child of pumpkin dessert and a simple sheet-pan bake. It’s essentially a layered treat where a pumpkin filling forms the base, then a dry cake mix is sprinkled on top and bathed with a little melted butter or margarine. The result is a tender, custardy center with a gorgeous, crackly edge and a buttery crumble on top. The “dump” in the name comes from the way the components are assembled—no complicated mixing or folding required, just dump, layer, bake, and glaze. The flavor profile is unmistakably pumpkin-spice: cinnamon, nutmeg, a kiss of vanilla, and the cozy warmth that makes you reach for another forkful before you even realize it. It’s like a holiday in a pan, without hours of fuss.

How do you make pumpkin dump cake?

Quick Overview

Here’s the streamlined version: you whip up a silky pumpkin filling, swirl in a creamy cream-cheese ribbon, pour the filling into a pan, sprinkle a rich yellow cake mix on top, drizzle with melted butter, and bake until the top is golden and a toothpick comes out clean. The result is a creamy, pumpkin-forward center surrounded by a golden, buttery crust that’s almost cake-y in texture. The glaze—simple powdered sugar with a splash of vanilla and milk—brightens every bite. It’s a cozy, forgiving process that delivers a dessert you’ll want to repeat all season long.

Ingredients

For the Main Batter:
– 1 (15 oz) can pumpkin puree
– 2 large eggs
– 1 cup evaporated milk
– 3/4 cup granulated sugar
– 1 tablespoon pumpkin pie spice
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract

For the Filling:
– 8 oz cream cheese, softened
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (more or less as needed)
– 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with butter or nonstick spray. If you’ve got a favorite casserole pan, that works too—just make sure it’s well greased so the cake doesn’t stick. I like to line mine with parchment for easy lifting, but that’s optional.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the pumpkin pie spice and salt. This helps distribute the warm spices evenly through the pumpkin base. No clumps, and the scent alone makes the kitchen feel like fall.

Step 3: Mix Wet Ingredients

In a larger bowl, beat the eggs with the sugar until pale and slightly thick, about 2 minutes. Stir in the pumpkin puree, evaporated milk, vanilla, and the spice-salt mix. The batter should look smooth and a little glossy—this is your pumpkin base, and it’s what makes the center so luscious.

Step 4: Combine

Pour the wet mixture into the prepared pan. Give it a gentle shake to level it out, but resist the urge to overwork it. You want even distribution without deflating the filling.

Step 5: Prepare Filling

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. It should be glassy and spreadable. This creamy ribbon is the surprise twist that elevates the classic pumpkin dump cake into something extra special.

Step 6: Layer & Swirl

Spoon dollops of the cream cheese mixture onto the pumpkin base. With a knife or a skewer, swirl the cream cheese through the pumpkin layer to create ribbons and marbling. You don’t want to overdo it—just enough to show little streaks of white against the orange.

Step 7: Bake

Sprinkle the yellow cake mix over the top in an even layer. Drizzle the melted butter over the cake mix, letting it soak in a bit and create that signature crackly, buttery crust. Bake for 45–55 minutes, or until the top is golden and a tester inserted near the center comes out mostly clean with a few moist crumbs attached.

Step 8: Cool & Glaze

Let the cake cool in the pan on a rack for at least 20 minutes before glazing. The glaze is simple: whisk powdered sugar with vanilla and enough milk to reach a pourable consistency. Drizzle across the top in long, slow lines so it pools beautifully in places. If you want a brighter sweetness, add another teaspoon of vanilla to the glaze. I love how the glaze sets just enough to cling to the warm surface without turning glossy and runny.

Step 9: Slice & Serve

When you cut into pumpkin dump cake, the center should be soft and spoonable but still slice cleanly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm cake, the creamy ribbon, and the cool cream is what makes this dessert irresistible. A sprinkle of cinnamon on top adds a final fall flourish. My sister swears a pinch of sea salt in the glaze makes the flavors sing—worth trying if you’re feeling adventurous.

What to Serve It With

This pumpkin dump cake shines with simple, cozy accompaniments. I rotate between a few favorites depending on the occasion and the crowd:

For Breakfast: A warm slice with coffee, a little extra whipped cream, and maybe a splash of maple syrup for a morning treat. It’s like cake for breakfast, but cozier.

For Brunch: Plate it with a dollop of cinnamon-swirled whipped cream and a light dusting of nutmeg. A side of apple cider or chai elevates the autumn vibes without stealing the spotlight from the pumpkin.

As Dessert: The classic pairing—vanilla ice cream that slowly melts into the warm cake, with a drizzle of extra glaze and a sprinkle of toasted pecans for crunch.

For Cozy Snacks: Rewarm individual slices gently in the oven for 8–10 minutes, and serve with a mug of hot cocoa or a cinnamon-spiced latte. It’s the kind of dessert that makes a regular weeknight feel like a small celebration.

Top Tips for Perfecting Your pumpkin dump cake

These little refinements came from years of testing and tasting with family who are equally picky about pumpkin as I am. I’ve learned to lean into the cozy, forgiving nature of this dessert and still make it sing.

Pumpkin Prep: If you’re using fresh pumpkin puree, roast your pumpkin until it’s deeply cooked and fragrant, then puree until silky smooth. Canned pumpkin works beautifully, too, but if you have access to a fresh harvest, you’ll taste the difference in texture and sweetness. Drain if there’s an excess of liquid; you want a concentrated pumpkin base, not soup.

Mixing Advice: Don’t overbeat the wet mixture once the eggs go in. Overmixing can tighten the batter and give you a tougher texture. Stir until just combined and smooth. The goal is a tender crumb and a creamy center, not a stiff batter.

Swirl Customization: The cream cheese swirl is optional but delicious. If you’re not a fan of the swirl, you can tuck dollops of cream cheese directly into the pumpkin and swirl with a knife. If you want a lighter swirl, whisk the cream cheese with a splash of milk to loosen it slightly before dolloping.

Ingredient Swaps: Swap evaporated milk for regular whole milk and a splash of half-and-half if you’re out of evaporated milk. You can also use a sugar substitute that measures like sugar if you’re watching sweetness, though I’d start with half the amount and taste as you go—you don’t want to dull the pumpkin flavor.

Baking Tips: If your oven tends to run cool, give the cake an extra 5–10 minutes, but keep an eye on the top—you want it golden, not burnt. If your oven runs hot, start checking at 40 minutes. Ovens vary, so use a toothpick test as your final guide.

Glaze Variations: A citrus note in the glaze—orange or lemon—brightens the pumpkin flavors. Add a pinch of zest for a lively, tangy edge. For a richer finish, stir a tablespoon of melted butter into the glaze.

Lessons learned: always taste the pumpkin filling before adding sugar. I’ve found that canned pumpkin can vary in sweetness from brand to brand, so you may need a touch more or less sugar than you expect. Trust your palate and adjust gradually. This dessert is a forgiving friend; a little tweak here and there, and you’ll be rewarded with a version that’s dialed into your family’s preferences. And yes, I’ve burned my share of edges on busy nights—it’s part of the journey, and the center usually saves the day.

Storing and Reheating Tips

This pumpkin dump cake stores beautifully, which makes it perfect for leftovers or meal-prep desserts. Here’s how I keep it at its best.

Room Temperature: If you’re grazing on it the same day, you can leave it covered loosely with foil or a plate, at room temperature, for up to 2 days. The glaze will take on a glaze-soft sheen after sitting for a while, but that’s part of the charm.

Refrigerator Storage: Wrap tightly or store in an airtight container for up to 4 days. The flavors will mellow a touch, which is actually nice for some folks who prefer a milder pumpkin profile.

Freezer Instructions: For longer storage, freeze individual portions or the whole cake (well wrapped). It will keep for up to 2–3 months. Thaw in the fridge overnight and rewarm in a low oven (about 300°F / 150°C) until warmed through. The texture remains tender as long as you don’t overheat it.

Glaze Timing Advice: If you’re freezing, you can freeze the cake without glaze and add it after thawing. If you’re keeping it in the fridge, rewarm gently and then drizzle the glaze just before serving for the freshest finish.

These tips have saved more than one dessert night when life gets busy. A few hours of prep or proper storage can turn this pumpkin dump cake into a dessert you reach for again and again, no matter what the week looks like.

Frequently Asked Questions

Final Thoughts

If you’re in the mood for something that feels like a warm hug but is friendly enough to make on a weeknight, this pumpkin dump cake is your new best friend. It’s forgiving, flavorful, and genuinely comforting—the kind of dessert that makes you exhale a little slower and smile a little bigger. My family leans on it during holiday prep and after long Sunday dinners, and I love that it travels well to potlucks and gatherings. The pumpkin scent fills the room, the cream-cheese swirl hides in pretty, swirly ribbons, and the buttery top crackles just enough to remind you you’re eating something special. If you try it, I’d love to hear how you customized it—did you add a splash of orange zest to the glaze, or maybe crumble some pecans on top for extra crunch? Happy baking, friend, and may your kitchen smell like fall all year long!

Easy Pumpkin Dump Cake

This easy pumpkin dump cake recipe is the perfect fall dessert. Made with simple ingredients and a cake mix, it's ready in under an hour!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Pumpkin Filling

• 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
• 4 large eggs (room temperature)
• 1 12 ounce can evaporated milk
• 1.5 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice blend
• 2 teaspoons cinnamon

Topping

• 1 15.25 ounce box Spice Cake mix (I used Duncan Hines brand)
• 1.5 cups chopped pecans
• 1 cup unsalted butter (melted)
• 0.5 cup whole milk

Instructions

 

Preparation Steps

• Preheat oven to 350° F. Spray a 9x13 baking dish with baker’s spray. Set aside.
• In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
• Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
• In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
• In a medium bowl stir together the melted butter and whole milk.
• Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
• Bake for 1 hour or until the top is golden and the center has set.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.