Pumpkin Dump Cake (Easy Pumpkin Pie Dump Cake, 9×13)

Pumpkin dump cake bakes a creamy, spiced pumpkin pie layer under a crisp, buttery cake mix crust, all in one 9×13 pan. The bottom is a classic pumpkin pie custard: a 15 oz (425 g) can of pumpkin, a 12 oz (354 ml) can of evaporated milk, 3 eggs, brown and white sugar and pumpkin pie spice. Dry yellow cake mix and 1 cup (227 g) of melted butter go on top, and it bakes at 350°F (175°C) for 50 to 60 minutes, until the top is deep golden and the center is set.

Hands-on time is about 15 minutes with one bowl and a whisk, no pie crust and no mixer. It serves 15, so it works as an easy Thanksgiving dessert for a crowd. Give it at least 30 minutes to cool so the pumpkin layer firms up.

At a Glance

• Yield: 15 servings
• Pan: 9×13-inch (23×33 cm) glass or ceramic baking dish
• Time: 15 minutes prep, 50 to 60 minutes baking, 30 minutes cooling
• Difficulty: easy, one bowl, no mixer
• Key technique: an even layer of dry cake mix, fully dampened with melted butter

What Makes the Pumpkin Layer Set

The bottom layer sets for the same reason a pumpkin pie does: eggs. As the custard heats to about 175°F (79°C), the egg proteins firm up and hold the pumpkin and milk in a smooth, sliceable layer. Three eggs to one can of pumpkin and one can of evaporated milk is the classic pie ratio, spread about 1 inch (2.5 cm) deep across the pan.

The cake mix acts as a lid. Butter soaks down from above while steam from the custard rises into it from below, so the top bakes into a crisp, golden crust with a thin, soft cake layer where the two meet. A 15.25 oz (432 g) box covers a 9×13 pan about 1/3 inch (8 mm) deep, which is thin enough to bake through before the custard overcooks.

The Ingredients That Matter

The full list with weights is in the recipe card. These five decide how it turns out:

• Pumpkin puree: use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Homemade pumpkin puree works too if you cook it down until it is as thick as canned.
• Evaporated milk: it has about 60% of its water removed, so the custard sets richer and firmer than with regular milk. Sweetened condensed milk is not a 1:1 swap, because it would make the layer far too sweet.
• Sugar: 1/2 cup (100 g) granulated plus 1/2 cup (107 g) packed light brown sugar. The brown sugar adds a caramel note and a slightly softer set.
• Cake mix: one 15.25 oz (432 g) box of yellow cake mix, used dry. Spice cake mix gives a darker top and more spice.
• Butter: 1 cup (227 g) unsalted, melted. Less than 3/4 cup (170 g) leaves powdery patches on top.

Layering Without Dry Spots

The method is three layers, and none of them gets stirred together. Whisk the eggs in a large bowl first, then whisk in the pumpkin, evaporated milk, both sugars, the pumpkin pie spice and the salt until smooth and an even orange, about 1 minute.

Pour the custard into a greased 9×13 dish and tilt the dish so it settles level. It should come about 1 inch (2.5 cm) up the sides.

Sprinkle the dry cake mix over the custard a handful at a time, breaking up lumps with your fingers and reaching all four corners. Level it gently with the back of a spoon, but do not press it in or stir it.

Scatter the pecans over the mix, if you use them, then drizzle the melted butter slowly in thin lines across the whole surface, aiming at any pale, powdery spots. No patch of mix should be more than about 1 inch (2.5 cm) from wet butter, because bone-dry mix stays raw and floury after baking.

Is It Done? Three Checks

A finished pumpkin dump cake has a deep golden, crisp top, edges that bubble and pull slightly from the dish, and a center that wobbles only a little when you nudge the pan, like set gelatin, not a wave. An instant-read thermometer pushed into the pumpkin layer in the center should read 175 to 180°F (79 to 82°C).

Start checking at 50 minutes. The custard keeps setting as it cools, so the 30-minute rest is part of the recipe. Serve it warm with whipped cream or a scoop of homemade pumpkin ice cream. Chilled, it cuts into cleaner squares.

Pumpkin Dump Cake Problems and Fixes

Spice Cake, Cream Cheese and Gluten-Free Variations

• Spice cake mix: swap it in for the yellow cake mix and cut the pumpkin pie spice to 1 teaspoon, because the mix is already spiced. The top bakes darker, so check at 45 minutes.
• Cream cheese layer: beat 4 oz (113 g) softened cream cheese with 1/4 cup (50 g) sugar and 1 egg yolk, and dollop it over the custard before the cake mix. Add about 5 minutes to the bake.
• Gluten-free: use a gluten-free yellow cake mix of a similar size (about 15 oz / 425 g). Everything else stays the same.
• No pecans: leave them out, or use walnuts. The topping is crisp either way.
• No pumpkin pie spice: use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves.

For a pumpkin dessert with a biscuit crust and condensed milk custard, try this pumpkin crunch cake. The pecan pie dump cake and caramel apple dump cake use the same cake mix topping.

Storing and Making It Ahead

Because the bottom is an egg custard, treat leftovers like pumpkin pie: cover and refrigerate within 2 hours of baking, for up to 4 days. The crust softens in the fridge. Warm a serving for 20 to 30 seconds in the microwave, or recrisp the whole pan uncovered at 350°F (175°C) for 10 minutes.

For Thanksgiving, bake it up to 1 day ahead, cool it completely, cover and chill. Serve it cold, or rewarm it under foil at 325°F (165°C) for 15 to 20 minutes. Wrapped portions freeze for up to 3 months; thaw them overnight in the fridge.

Pumpkin Dump Cake Questions

Do you stir a pumpkin dump cake?

Only the custard. The cake mix and butter stay on top unstirred, or the middle turns gummy.

Can I use pumpkin pie filling instead of puree?

Not in this recipe. Pie filling already has sugar and spice, so it comes out too sweet. Use plain pumpkin puree.

Should pumpkin dump cake be served warm or cold?

Either. Warm, the crust is crisp and the filling is soft. Cold, it tastes like pumpkin pie bars and cuts cleanly.

Can I halve it?

Yes. Use an 8×8 pan, 1 scant cup (212 g) pumpkin, 3/4 cup (177 ml) evaporated milk, 2 eggs, half of everything else and about 1 3/4 cups (216 g) of the cake mix. Bake for 40 to 50 minutes.

Save It for Thanksgiving

Pin this pumpkin dump cake to your Thanksgiving desserts or dump cake recipes board so it is ready when you plan the menu.

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Yield: 15 servings

Pumpkin Dump Cake with Yellow Cake Mix

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Pumpkin dump cake is the easy cake mix shortcut to pumpkin pie: a creamy, spiced pumpkin custard baked under a crisp, buttery golden crust in one 9x13 pan. Whisk canned pumpkin, evaporated milk, eggs, brown sugar and pumpkin pie spice, top with dry yellow or spice cake mix and melted butter, and bake about 55 minutes. With 15 minutes of prep and 15 servings, this pumpkin pie dump cake is an easy Thanksgiving dessert for a crowd. Serve it warm with whipped cream.

Prep Time 15 minutes

Cook Time 55 minutes

Additional Time 30 minutes

Total Time 1 hour 40 minutes

Ingredients

Pumpkin Layer

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• 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz / 354 ml) evaporated milk
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (107 g) packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine salt

Cake Topping

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• 1 box (15.25 oz / 432 g) yellow cake mix or spice cake mix, dry
• 1 cup (227 g) unsalted butter, melted
• 1 cup (115 g) chopped pecans, optional

Instructions

1. PREP THE PAN: Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 9x13-inch glass or ceramic baking dish with butter or nonstick spray.
2. MIX THE CUSTARD: In a large bowl, whisk the eggs. Add the pumpkin puree, evaporated milk, granulated sugar, brown sugar, pumpkin pie spice and salt, and whisk for about 1 minute, until smooth and evenly orange.
3. POUR: Pour the custard into the prepared dish and tilt the dish so it settles in an even layer.
4. ADD THE CAKE MIX: Sprinkle the dry cake mix evenly over the custard, breaking up lumps with your fingers and covering the corners. Level it gently with the back of a spoon. Do not stir or press it in.
5. PECANS AND BUTTER: Scatter the chopped pecans over the cake mix, if using. Drizzle the melted butter slowly over the whole surface, aiming for any dry spots.
6. BAKE: Bake for 50 to 60 minutes, until the top is deep golden and crisp, the edges are bubbling and the center jiggles only slightly (175 to 180°F / 79 to 82°C in the center of the pumpkin layer). Tent loosely with foil after 40 minutes if the top browns too fast.
7. COOL AND SERVE: Cool on a wire rack for at least 30 minutes so the pumpkin layer sets. Serve warm with whipped cream or vanilla ice cream, or chill for cleaner squares.

Notes

• Doneness: the top should be deep golden, the edges bubbling and the center should jiggle only slightly. The center of the pumpkin layer reads 175 to 180°F (79 to 82°C).
• Dry patches: if powdery spots show at the 25-minute mark, spoon 1 to 2 tablespoons more melted butter over them.
• Do not stir: keep the cake mix and butter on top of the custard, or the middle turns gummy.
• Set: cool at least 30 minutes before scooping. Chilled, it cuts into clean squares.
• Storage: refrigerate within 2 hours, covered, for up to 4 days. Rewarm servings for 20 to 30 seconds in the microwave, or freeze for up to 3 months.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 378Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 305mgCarbohydrates: 43gFiber: 2gSugar: 29gProtein: 5g