Comforting Pumpkin Dump Cake

This easy pumpkin dump cake captures the cozy essence of fall with minimal effort and maximum flavor. It’s a dessert that always feels like a warm hug on a chilly evening, ideal for Thanksgiving, Halloween, or any time you want that perfect pumpkin fix without fussing over multiple bowls or complicated steps.

I remember the year my daughter, still in her witch costume, helped me scoop out pumpkin and laughing as we made a mess every bite since then reminds me of that simple joy.

Ingredients

• Pure pumpkin purée: the star that delivers smooth, earthy flavor and vibrant color choose a goodquality canned pumpkin for ease or welldrained homemade purée for freshness
• Evaporated milk: adds richness without overpowering, creating a silky custard texture
• Sweetened condensed milk: brings just the right amount of sweetness and creaminess be sure to measure carefully for balance
• Large eggs: bind the custard and help it set with a creamy lift
• Pumpkin pie spice: classic warm spices that marry perfectly with pumpkin fresh or highquality blends work best
• Salt: enhances all the flavors use regular fine salt for even distribution
• Yellow cake mix: forms the crunchy, golden topping pick a dependable brand with a smooth crumb for best texture
• Unsalted butter: melted to moisten the topping and crisp it up choose fresh butter for a clean buttery flavor
• Vanilla ice cream: optional but highly recommended for serving creamy cold contrast is the perfect companion to the warm cake

Instructions

Prepare the Pumpkin Base:

First, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) ensuring it reaches the correct temperature before baking begins. In a large mixing bowl, thoroughly whisk together the canned pumpkin purée, evaporated milk, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Whisk until the mixture is completely smooth with no streaks or lumps this smoothness is key to a creamy custard texture. Pour this pumpkin custard mixture evenly into a wellgreased 9 by 13inch baking dish. Use a spatula to gently smooth the top so it is level and even, which helps the topping bake uniformly.

Assemble the Topping:

Sprinkle the yellow cake mix evenly over the surface of the pumpkin custard mixture, making sure there are no wet spots showing through. Even distribution here ensures the topping will brown and crisp consistently. Slowly drizzle the melted butter over the cake mix layer in a controlled manner, aiming to cover most of the dry mix. This step adds flavor and makes the topping beautifully crunchy and golden as it bakes. If you want extra crunch, try using clarified butter instead of regular melted butter because it contains less water.

Bake the Cake:

Place the baking dish in the preheated oven and bake for 50 to 60 minutes. When it is done, the top will be deeply golden brown. To check for doneness, insert a toothpick into the cake portion (not just the topping) it should come out clean, though the custard beneath should still be slightly set and softly jiggle. If you notice the top browning too quickly before the cake is cooked through, loosely tent the dish with foil for the last 10 to 15 minutes. This will protect the topping without slowing the custard’s set.

Cool and Serve:

After removing from the oven, allow the cake to cool for at least 30 minutes. This resting period is essential so the custard base can firm up, enabling you to cut clean squares without the dessert falling apart. Serve the cake warm or at room temperature, ideally alongside generous scoops of vanilla ice cream that melt gently into the custard and topping for a dreamy texture combination.

My favorite ingredient has to be the pumpkin pie spice. I love how those warm notes instantly evoke fall memories. One year, my whole family gathered around the kitchen after dinner, devouring this cake while sharing stories, and the pumpkin spice aroma made those moments feel even more special.

Storage Tips

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to three days. To reheat, warm small portions in the microwave or in a low temperature oven until just heated through to avoid drying out the topping. For longer storage, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator and reheat gently before serving.

Ingredient Substitutions

You can swap the yellow cake mix for a spice cake mix to add more warmth and depth through cinnamon and nutmeg without needing extra spices. If you prefer a richer custard, substitute evaporated milk with heavy cream. For serving, cinnamon ice cream offers a lovely fragrant spin that complements the spices beautifully.

Serving Suggestions

This cake is delightful on its own or served with a scoop of vanilla ice cream. Try topping with toasted pecans or crushed gingersnap cookies for added crunch and festive flair. A drizzle of salted caramel sauce or a cup of hot apple cider perfectly accompanies the warm pumpkin flavors on a chilly day.

Serve warm with scoops of vanilla ice cream for the best experience. Leftovers keep well refrigerated and can be reheated gently.

Common Questions About Recipes

→ Why does my cake turn out soupy in the middle?

Insufficient baking prevents the custard base from setting properly. Bake until the center gently jiggles and allow the dessert to cool fully for firm slices.

→ Can I prepare this dessert ahead of time?

Yes, bake and cool completely before covering and refrigerating up to 2 days. Reheat gently and serve with your favorite ice cream.

→ Can I use homemade pumpkin purée?

Homemade purée works well if it's drained properly to avoid excess moisture that could affect the custard's firmness.

→ Is it okay to use salted butter in the topping?

Salted butter is fine; if used, reduce or omit added salt in the pumpkin base to maintain balance in flavor.

→ What cake mix flavors pair well with the pumpkin base?

Spice cake, butter pecan, or carrot cake mixes add great warmth and depth, complementing the pumpkin’s autumn profile.