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Easy Pumpkin Dump Cake: The Best 5-Ingredient Fall Dessert

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This easy pumpkin dump cake with yellow cake mix is a simple, 5-ingredient fall dessert that comes together in under an hour. With a buttery, golden crust and a soft, custard-like pumpkin layer, it’s perfect for potlucks, Thanksgiving, or any autumn gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs (room temperature preferred)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (do not prepare)
  • 3/4 cup unsalted butter, melted
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: Caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine the canned pumpkin, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth and fully combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula. Tap the dish gently on the counter to release air bubbles.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir. Use your fingers to break up any clumps.
  5. Drizzle the melted butter evenly over the cake mix layer. If using nuts, sprinkle them on top now.
  6. Bake for 40-45 minutes, until the top is golden brown and the edges are bubbly. A toothpick inserted into the center should come out mostly clean.
  7. Let cool for at least 15-20 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Don’t over-mix the pumpkin layer. Use cold butter for drizzling (let it cool slightly after melting). Rotate the pan halfway through baking for even browning. Let the cake rest for 15-20 minutes before serving to allow the pumpkin layer to set. If using a dark or non-stick pan, reduce oven temperature by 25°F and check for doneness earlier. The cake can be stored covered in the refrigerator for up to 5 days and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, 5-ingredient dessert, fall dessert, pumpkin cake with yellow cake mix

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