Introduction
On a crisp autumn afternoon, Ella Chef found herself craving something cozy and comforting. She remembered her grandmother’s simple yet magical dessert—the Pumpkin Dump Cake. Unlike traditional cakes, this one didn’t require precision or perfection. Just “dump,” mix, and bake! The aroma of cinnamon, nutmeg, and baked pumpkin soon filled her kitchen, wrapping her in nostalgia. This dessert became her go-to fall treat, effortlessly combining the flavors of pumpkin pie and buttery cake. Whether shared with family or served at a Thanksgiving table, Ella believes every bite tells a story of warmth, love, and the beauty of simplicity.
Pumpkin Dump Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer—do not stir.
- Drizzle melted butter evenly across the top, covering as much cake mix as possible.
- Optional: Sprinkle chopped pecans on top for added crunch and flavor.
- Bake for 45–50 minutes until the top is golden and slightly crisp.
- Cool for 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Nutrition
Notes
How to Make Pumpkin Dump Cake
Pumpkin Dump Cake is one of the easiest and most comforting desserts you can make—no mixer, no layering, and no stress! Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, combine the pumpkin puree, evaporated milk, beaten eggs, sugar, pumpkin pie spice, and salt. Whisk until smooth and creamy. This forms the base, rich in autumn spices and silky in texture.
Next, pour this pumpkin mixture into the prepared dish. Without mixing, sprinkle the dry yellow cake mix evenly on top—it may seem strange, but that’s the secret! The dry mix will absorb moisture as it bakes, creating a buttery crust. Drizzle the melted butter over the surface, making sure to cover as much of the mix as possible for even browning. If you love crunch, add chopped pecans on top before baking.
Bake the dessert for 45 to 50 minutes, or until the top is golden and slightly firm. As it cools, the layers settle into a soft pumpkin custard base with a crisp buttery topping. Serve it warm with a generous dollop of whipped cream or a scoop of vanilla ice cream. The contrast of warm spice and cool cream makes every bite irresistible. It’s the perfect fall treat for busy days, potlucks, or cozy nights by the fire.
Conclusion
Pumpkin Dump Cake proves that comfort food doesn’t need to be complicated. In just a few steps, you can create a dessert that tastes like home. For Ella Chef, it’s the essence of autumn—warm, fragrant, and perfectly imperfect. Whether you’re baking for guests or treating yourself, this recipe brings together the heartwarming flavors of pumpkin, spice, and butter in one simple dish. Each bite captures the feeling of fall: cozy, sweet, and made with love.