Pumpkin Dump Cake is a simple, cozy dessert that brings the warm flavors of pumpkin, cinnamon, and nutmeg together in a sweet, crumbly cake topping. It’s made by just layering canned pumpkin, sugar, spices, and a box of cake mix right in your baking dish—no fancy steps or extra bowls needed. The result is a soft, flavorful cake with a crunchy top that’s perfect for fall or any time you want a little taste of autumn comfort.
I love making this cake when I want something easy but impressive enough to share with friends or family. The best part is how quickly it comes together, which means more time for enjoying it with a big scoop of vanilla ice cream. I always find that the mix of pumpkin and warm spices fills the kitchen with that “homey” feeling that makes everyone smile.
One little tip I like to share: let the cake sit for at least 15 minutes after baking so it sets up nicely and the flavors blend even better. Serving it warm with ice cream or whipped cream just makes it feel like a special treat. Pumpkin Dump Cake is one of those recipes I keep coming back to because it’s simple, tasty, and makes everyone happy.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for a smooth texture and strong pumpkin flavor. If you want to skip canned, you can roast fresh pumpkin and mash it, but draining excess moisture helps keep the cake from getting soggy.
Spices: Cinnamon and nutmeg are must-haves here for that cozy fall vibe. If you don’t have cloves, you can leave them out or add a pinch of ground ginger or allspice for a slightly different twist.
Nuts: Pecans or walnuts add a nice crunch on top. If you’re allergic or prefer no nuts, you can omit them or try sunflower seeds for some texture.
Evaporated Milk: This adds richness, making the cake moist and tender. If you want a lighter version, try using regular milk or a dairy-free milk alternative like almond milk, but the texture might be a bit different.
How Do You Avoid a Soggy Pumpkin Dump Cake?
This cake has moisture from pumpkin and milk, so getting the texture right is key. Here’s how I handle it:
- Drain fresh pumpkin well if using it instead of canned.
- Don’t over-mix once the dry ingredients are added; just stir until combined.
- Spread batter evenly in the pan to ensure uniform baking.
- Bake fully until a toothpick comes out clean, which ensures no raw batter is left inside.
- Let it cool 10-15 mins after baking so it firms up a bit—this helps the cake hold its shape when slicing.
Following these steps helps you get a cake that’s moist but holds together well, with a soft crumb and crunchy nut topping.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and easy serving.
- Large mixing bowl – to mix your pumpkin, sugar, and eggs smoothly.
- Medium mixing bowl – for combining dry ingredients like flour and spices.
- Measuring cups and spoons – to keep your ingredient amounts accurate.
- Whisk or wooden spoon – for easy mixing without overworking the batter.
- Cooling rack – lets your cake cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Stir in chocolate chips or white chocolate chunks for a sweet surprise in every bite.
- Add 1/2 cup raisins or dried cranberries for a little chew and natural sweetness.
- Swap pecans for toasted walnuts or almonds for a different nutty crunch.
- Mix in a teaspoon of pumpkin pie spice instead of cinnamon and nutmeg for a classic pumpkin flavor.
How to Make Pumpkin Dump Cake?
Ingredients You’ll Need:
Main Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
- 1 cup chopped pecans or walnuts (plus extra for garnish)
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla extract
For Serving (Optional):
- Caramel sauce or maple syrup for drizzling
- Whipped cream or vanilla ice cream
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45-50 minutes to bake. After baking, allow 10-15 minutes to cool slightly before serving. In total, plan for about 1 hour from start to table.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, and eggs. Beat them together until the mixture is smooth and creamy.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves (if using), and salt.
4. Blend Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is just combined.
5. Add Milk, Vanilla, and Nuts:
Stir in the evaporated milk, vanilla extract, and chopped nuts until evenly mixed.
6. Bake the Cake:
Pour the batter into your prepared baking dish, spreading it out evenly. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Remove the cake from the oven and let it cool for 10-15 minutes. Serve warm with whipped cream or vanilla ice cream. Optionally, drizzle with caramel sauce or maple syrup and sprinkle extra chopped nuts on top.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just roast and mash fresh pumpkin, then drain any excess liquid before using to avoid a soggy cake. Canned pumpkin puree is more consistent and convenient, though.
How Should I Store Leftover Pumpkin Dump Cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving to bring back that warm, cozy flavor.
Can I Make This Cake Gluten-Free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup, and be sure your baking powder and other ingredients are gluten-free.
Is It Okay to Skip the Nuts?
Yes, you can omit the nuts if you have allergies or prefer a nut-free dessert. The cake will still be delicious with its moist, spiced pumpkin base.
