Pumpkin Dump Cake

Dump cakes are beloved for their ease—most are made with canned fruit pie fillings and cake mix, requiring only a few store-bought ingredients to dump in a pan and bake.

Pumpkin dump cake is a different story. Our approach to this pumpkin dump cake is essentially turning the pumpkin puree into a pumpkin pie filling, which then becomes the custardy base of the cake.

To make it, we whisk pumpkin with half-and-half for richness, brown sugar for deep sweetness, traditional spices for a classic pumpkin pie flavor, and eggs to form the structure of the filling. Then, just as you'd imagine, we dump a package of yellow cake mix over the filling. Melted butter tops it all off, and soaks into the cake mix as it bakes.

The outcome is a cake that's buttery and flavorful with both the familiar tastes of a yellow cake and a spiced pumpkin pie. We recommend serving this cake with whipped cream and freshly grated nutmeg for a touch of creaminess and extra spice.

What Is a Dump Cake?

There’s nothing better than a shortcut to make a delicious, homemade dessert using store-bought swaps. A dump cake is just as it sounds: Layers of fruit and cake mix are dumped into a baking pan, and baked until golden. The unlikely result is tender and akin to cobbler, with crisp, gooey, and cakey bits throughout.

Where did dump cakes come from? Modern dump cake recipes made with cake mix began to emerge around the 1960s and 70s, about a decade after cake mix began popping up on grocery store shelves. Some cake mix companies even used dump cake recipes in their advertising to help drum up sales.

Ingredients for Pumpkin Dump Cake

To make this cake, you'll need:

• Half-and-half: Provides a rich base for the pumpkin filling.
• Brown sugar: Adds sweetness and light notes of molasses that complement the pumpkin flavor. Can use light or dark brown sugar.
• Large eggs: Helps set the filling.
• Nutmeg, cinnamon, ginger, and vanilla extract: Enhances the flavor of the pumpkin filling for that classic pumpkin pie flavor.
• Canned pure pumpkin: Pure pumpkin puree; not to be confused with pumpkin pie filling, which is already sweetened.
• Unsalted butter: Melts into the cake mix for a crisp, cakey topping.
• Yellow cake mix: Use any brand you prefer; can swap with any preferred flavor.
• Whipped cream: Optional, for garnish. Use store-bought or go with homemade.
• Freshly grated nutmeg: Optional, for garnish.

How To Make Pumpkin Dump Cake

This dump cake is as easy as it sounds. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 350°F. Grease a metal 13- x 9-inch baking dish with cooking spray.
• Step 2. Whisk together half-and-half, sugar, eggs, nutmeg, cinnamon, ginger, and vanilla. Whisk in pumpkin. Once fully incorporated, whisk in 1/4 cup melted butter. Pour into prepared baking dish.
• Step 3. Sprinkle cake mix evenly over pumpkin mixture. Drizzle remaining melted butter over the top and use a spoon to gently spread the butter around. Bake until browned, about 1 hour.
• Step 4. Cool to room temperature. Serve with whipped cream and nutmeg, if desired.

Variations for Pumpkin Dump Cake

This cake is so easy to pull together, there's no reason you can't get a little creative. To put a custom spin on this dump cake:

• Swap the cake flavor: Use pumpkin spice or even chocolate cake mix for a flavorful twist.
• Pumpkin pie spice: Swap out the spices with an equal amount of pumpkin pie spice if preferred.
• Add chips: Top with chocolate or flavored chips for an impressive presentation.
• A nutty crunch: Sprinkle the top with walnuts, pecans, hazelnuts, or even pumpkin seeds for color and texture.
• A boozy touch: Add a splash of bourbon or rum to the pumpkin filling.
• Drizzle with caramel sauce: Top with caramel before serving for an over-the-top dessert.
• Final flourish: Serve with whipped cream or ice cream for extra decadence.

Can I Make Pumpkin Dump Cake Ahead?

This cake can be baked in advance, wrapped, and refrigerated for up to two days for peak freshness, or frozen for up to three months. Thaw overnight in the refrigerator if frozen, then bring to room temperature or pop into a preheated 350°F oven until warmed throughout before serving.

How To Store and Reheat Leftover Pumpkin Dump Cake

Refrigerate leftover pumpkin dump cake for up to four days, or freeze for up to 3 months. Bring to room temperature or heat in the microwave or a preheated 350°F oven until warmed throughout before serving.

More Dump Cake Recipes You'll Love

If you're looking for more varieties of this incredibly easy cake, this list is a great place to start:

• Strawberry Dump Cake
• Peach Dump Cake
• Caramel Apple Dump Cake
• Pineapple Upside-Down Dump Cake
• Pineapple-Cherry Dump Cake
• Cherry Dump Cake

Editorial contributions by Katie Rosenhouse.