Pumpkin Dump Cake (Just 5 Ingredients!)

Why This Pumpkin Dump Cake Is Trending

The term “dump cake” has taken over social media for a reason—it’s dessert magic with zero prep work. Pumpkin dump cake is the ultimate blend of pumpkin pie flavors and buttery cake texture, made monumental by the ease of dumping ingredients straight into the baking dish. No bowl breakdown, no mixer fuss, and absolutely minimal effort—just layers of irresistible sweet.

With only five ingredients, plus pantry staples and optional toppings, this dessert has become a viral sensation. Whether you’re feeding a holiday crowd, craving a last-minute pumpkin fix, or seeking an effortless bake, this recipe delivers. It’s time to embrace the dump cake craze—with pumpkin spice and buttery crumb.

Why You’ll Love This Pumpkin Dump Cake

1. Effortless Preparation: Just layer, bake, and serve.

2. Minimal Clean-Up: No mixing bowls or beaters needed.

3. Rich, Fall-Flavored Goodness: All that pumpkin spice warmth in cake form.

4. Crowd-Pleasing Comfort: Reminds you of highlights from pumpkin pie and crisp.

5. Customizable Toppings: Whipped cream, pecans, streusel—your pick!

5 Ingredients You Really Need

Here’s the “not-so-basic” core of the recipe:

1. 1 (15-ounce) can pumpkin purée (100% pumpkin, not pie filling)

2. 1 (14-ounce) can sweetened condensed milk

3. 1½ teaspoons pumpkin pie spice (or homemade blend of cinnamon, nutmeg, ginger, cloves)

4. 1 box yellow cake mix (standard 15.25-ounce size)

5. 1 cup (2 sticks) unsalted butter, sliced or cubed

Essential optional additions:

• ½ cup chopped pecans or walnuts (for crunch)

• ½ cup raisins or dried cranberries (for chew and chewable contrast)

• Whipped cream, cinnamon, or streusel topping

Ingredient Tips

• Pure pumpkin purée ensures hearty flavor.

• Sweetened condensed milk brings caramel-like richness—no added sugar bowl required.

• Use full-fat butter and room temp cake mix for best moist texture.

• Pumpkin pie spice ties the whole dish together; keep fresh or DIY blend.

Step-by-Step Instructions

Step 1: Preheat and Prep

• Preheat oven to 350°F (175°C).

• Lightly spray a 9×13-inch baking dish with nonstick spray.

Step 2: Layer the Pumpkin Base

• Pour the pumpkin purée evenly into the bottom of the dish.

• Drizzle the sweetened condensed milk on top.

• Sprinkle pumpkin pie spice evenly.

• Optional: toss on pecans or dried fruit now, or after cake mix.

Step 3: Add the Cake Mix

• Sprinkle the entire yellow cake mix evenly over the pumpkin layer.

• Don’t stir—this forms the topping crumb as it bakes.

Step 4: Add the Butter

• Dot cake mix layer with ¼-inch pieces of butter evenly spaced. Drain butter slices as needed so they cover generously.

Step 5: Bake

• Bake uncovered for 45–55 minutes or until cake topping is golden and pumpkin mixture bubbles up through in some spots.

• If the top browns too much early on, loosely tent with foil after 30 minutes.

Step 6: Cool Slightly and Serve

• Let rest for 10–15 minutes to firm up before serving.

• Serve warm, scoop style, topped with whipped cream or vanilla ice cream.

Tips for Perfect Pumpkin Dump Cake

• Don’t stir anything! Layering is key—the cake mix forms the crust on top.

• Cube the butter small so it melts evenly.

• Bubbling edges signal doneness. Gold top + pumpkin peeking = ready.

• Let it rest before serving to settle and thicken.

• Reheat single servings in microwave for 10–15 seconds if needed.

Flavor Variations & Add‑Ons

Pecan Streusel Topping

Mix ½ cup flour, ½ cup brown sugar, ½ tsp cinnamon, ¼ tsp salt, 4 tbsp cold butter, and ½ cup chopped pecans. Sprinkle on halfway through baking.

Maple Pumpkin Dump Cake

Swap sweetened condensed milk for thickened cream + 2 tbsp maple syrup for extra fall flavor.

Chocolate-Pumpkin Combo

Add ½ cup chocolate chips into cake mix layer before baking.

Vegan-Friendly Option

Use vegan yellow cake mix, coconut oil, and coconut condensed milk substitute.

Make-Ahead, Storage & Freeze Instructions

• Make-Ahead: Assemble in the dish, cover tightly, refrigerate overnight, then bake right before serving.

• Storage: Cover leftovers and refrigerate for up to 4 days. Reheat in oven or microwave.

• Freezing: Bake fully, cool, wrap entire dish in foil, and freeze for up to 2 months. Thaw overnight, then reheat before serving.

Frequently Asked Questions (FAQs)

Can I use pumpkin pie filling instead of purée?
No—filling is sweetened and spiced. Stick to 100% purée for best results.

Can I use a different cake mix?
Yes. White, butter, or even spice cake work well. Don’t use self-rising mixes.

Why isn’t the top golden?
If butter is too cold or mix spreads unevenly, it may brown slowly. Let rest or tent with foil to crisp.

Is it safe to bake in glass or ceramic dishes?
Yes, but adjust bake time—add 5–10 minutes and ensure dish is oven-safe for 350°F.

Can I halve the recipe?
Yes! Use an 8×8 pan, bake for ~35–40 minutes.

Serving Ideas & Pairings

• Warm: Spoon into bowls, add whipped cream or vanilla ice cream, and sprinkle with cinnamon.

• Seasonal pairings: Serve alongside mulled cider or hot apple cider.

• Party friendly: Scoop into mini cups and top with pecan crumble for guests.

Comparisons: Dump Cake vs Other Desserts

Final Thoughts: Simple, Satisfying, Seasonal

With minimal effort and maximum fall flavor, this Pumpkin Dump Cake is perfect for busy hosts, first-time bakers, or anyone needing a reliable, cozy dessert. It’s got chocolate swirl pies beat for ease, and no-fuss over caramel apple desserts. Plus, you can find all five main ingredients on a quick grocery store run.

Make it tonight, serve it tomorrow, and watch how quickly it disappears—warm, tender, spiced, and crowd-friendly, it’s official dessert royalty this fall.

Save It, Share It, Bake It!

Don’t forget: pin this recipe to your boards, share it with friends and family, and tag your delicious creations with #pumpkindumpcake. Enjoy every warm, buttery bite!