Easy pumpkin dump cake

This easy pumpkin dump cake captures the cozy spirit of fall in one simple and delicious dessert. When the leaves turn and the air feels crisp, this cake is my go to treat that fills the kitchen with comforting aromas. It’s perfect for sharing at Thanksgiving or after Halloween festivities, especially warmed up alongside creamy vanilla ice cream.

I remember making this with my daughter last Halloween while she was still decked out in her witch costume. It made the whole process feel magical, and she still asks to help when it’s pumpkin time.

Ingredients

• Pure pumpkin purée from a can: smooth consistency essential for the custard base, choose one without added spices for control
• Evaporated milk: adds creaminess without excess liquid, opt for full fat for richness
• Sweetened condensed milk: provides sweetness and velvety texture, pick a quality brand to avoid a metallic aftertaste
• Large eggs: bind and give structure to the custard, use fresh for the best set
• Pumpkin pie spice: blends cinnamon, nutmeg, and cloves, choose a mix with balanced spice or make your own for a fresher taste
• Salt: enhances the pumpkin flavor, just a small pinch for balance
• Yellow cake mix: creates the crunchy topping, select a brand with fine texture and good flavor
• Unsalted butter, melted: moistens and crisps the cake topping, use real butter for maximum flavor and golden color
• Vanilla ice cream: the perfect creamy accompaniment, use your favorite brand for serving

Instructions

Prepare the Pumpkin Base:

Preheat the oven to 350 degrees Fahrenheit or 177 degrees Celsius. This ensures your oven is ready when you assemble the cake. Whisk together the pumpkin purée, evaporated milk, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a large mixing bowl until completely smooth with no lumps. This blend forms your rich custard layer. Grease a 9 by 13 inch baking dish with butter or nonstick spray. Pour the pumpkin custard into the dish and spread evenly with a spatula to create a smooth surface.

Assemble the Topping:

Evenly sprinkle the dry yellow cake mix over the pumpkin base, covering every spot so no custard is exposed. Drizzle the melted butter slowly over the top, aiming to cover most of the cake mix so it moistens the topping evenly and crisps up during baking.

Bake the Cake:

Place the baking dish on the middle rack of your preheated oven. Bake for 50 to 60 minutes, watching for a deeply golden top. A toothpick inserted into the cake section not the custard should come out clean. The custard underneath will still be just slightly set and jiggle a bit. If you notice the top browning too quickly, tent the cake loosely with foil for the final 10 to 15 minutes to prevent over darkening.

Cool and Serve:

Remove the cake from the oven and allow it to cool for at least 30 minutes so the custard sets fully and slices hold their shape. Cut into squares and serve warm or at room temperature with generous scoops of vanilla ice cream on top for contrast.

One of my favorite parts of this recipe is how the pumpkin custard sets beneath the crunchy topping, creating a lovely contrast of textures. I have vivid memories of my daughter and me giggling as she helped mix the pumpkin base, convinced that adding a little extra spice would make it taste even better. It’s those family moments that make this cake so special.

Storage Tips

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature or warm gently before serving to restore that soft custard texture. For longer storage, wrap tightly in plastic wrap and then foil before freezing. Thaw in the fridge overnight and warm in a low oven until heated through.

Ingredient Substitutions

Try spice cake mix instead of yellow cake mix for a deeper warm cinnamon and nutmeg flavor that pairs beautifully with pumpkin. Use heavy cream instead of evaporated milk for a richer, creamier custard but reduce the amount slightly to avoid excess liquid. Swapping vanilla ice cream for cinnamon ice cream adds a fragrant twist that highlights the pumpkin pie spice.

Serving Suggestions

Serve with a drizzle of salted caramel sauce for added indulgence. Toast pecans or walnuts and sprinkle on top just before serving for crunch and a nutty flavor. Pair with hot apple cider or a strong cup of coffee to balance the sweet and spice notes.

Warm slices before serving and top with a generous scoop of vanilla ice cream for the best contrast of warm custard and cold creaminess. Enjoy with family and friends.

Your Recipe Questions Answered

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

Ensure the custard base is baked fully until only slightly jiggly in the center. Cool thoroughly so the filling sets properly.

→ Can I make this dessert ahead of time?

Yes, bake it, cool to room temperature, cover, then refrigerate up to 2 days. Rewarm gently and serve.

→ Is homemade pumpkin purée suitable for this dish?

Homemade purée works well if well-drained and not watery, to maintain the custard’s structure.

→ What if I only have salted butter?

Salted butter can be used, but reduce or omit added salt in the pumpkin base to balance flavors.

→ Can I use a different cake mix flavor?

Yes, spice, butter pecan, or carrot cake mixes complement the pumpkin nicely and add unique notes.