Pumpkin Pie Dump Cake – A Cozy and Easy Fall Dessert

This Pumpkin Pie Dump Cake brings together a spiced pumpkin custard, a cloud of whipped topping, and a golden crumble made from yellow cake mix and melted butter. It’s a layered dessert that mimics the flavors of pumpkin pie with the ease of dump cake recipes. Quick to assemble, with pantry-friendly ingredients, this easy pumpkin dessert works well for Thanksgiving or any cozy evening that calls for a warm oven and minimal cleanup.

The structure depends on one thing: a pumpkin custard that sets without curdling. That means whisking the puree with evaporated milk and eggs to just the right consistency before layering. The eggs help it firm, while the milk softens the mix without thinning it too far. Ratios matter. A 15-ounce can of pumpkin to 12 ounces of milk and three eggs strikes the right balance. I’ve tried less milk, but the custard turns dense. Tried more, and it slips into pudding territory.

Adding a middle layer of whipped topping might seem unusual, but it traps moisture between the base and the dry cake mix. That’s what keeps the texture light. It steams the top just slightly while baking, which helps the butter sink into the cake mix and form an even crust. I’ve skipped that middle layer before, it wasn’t the same.

The Role of Cake Mix and Butter in This Dump Cake Pumpkin Bake

The yellow cake mix doesn’t just add sweetness. It brings body and structure to the top layer. As it bakes, the butter melts down, binding it into a crumb topping that goes crisp at the edges and soft in the center. You don’t stir it in. You just let the butter do its work. That’s the trick.

If you miss spots when drizzling the butter, you’ll get powdery patches. So I spoon it over in zigzags, then gently tilt the pan once or twice. Works better than pouring from one corner.

If you’re out of yellow cake mix, spice cake mix works too. It brings extra warmth but can overpower the filling. I still reach for yellow most days. Simple wins.

Breaking Down the Ingredients and Why I Use Them

I always go with pure pumpkin puree, not pie filling. Pie filling is too sweet, and the spices aren’t balanced. The canned pumpkin keeps the flavor clean. If your puree looks watery, let it sit in a fine sieve for a few minutes before using.

Evaporated milk gives it richness and depth without heavy cream. I’ve used whole milk before, but the custard gets too soft and weeps as it cools. Sugar brings structure and browning, while the mix of cinnamon, nutmeg, ginger, and optional cloves rounds out the pie flavor. Cloves go a long way use a light hand.

For the whipped topping layer, Cool Whip holds its shape best. Homemade whipped cream deflates in the oven and throws the ratios off.

You can skip the chopped nuts on top, but I like the contrast. Pecans give it a soft snap. Walnuts work too, but their bitterness competes a bit more with the pumpkin.

What to Expect While It Bakes

This pumpkin dump cake recipe takes about 55 minutes in a glass pan. That’s important metal pans brown the edges too fast. The top should be golden, bubbling slightly at the edges, and the center should give only the faintest wobble. If it jiggles too much, give it another 5 minutes.

Underbaked cake will feel loose and wet under the crust. Overbaked cake pulls away too much from the sides and gets dry in the center. Trust the look and feel more than the timer. I’ve had it done at 50 minutes in a good oven, and other times it’s taken a full hour.

Serving and Changing It Up

You can swap the spices if needed. No ginger? Try a touch of allspice. Want more bite? Add a pinch of black pepper. For the cake mix, chocolate isn’t my favorite here, but it gives it a brownie-like crust. I’ve added pumpkin seeds before baking for a crunchier top. They hold up well.

A scoop of vanilla ice cream on top turns this into something closer to pumpkin pie à la mode. You could also drizzle caramel over each slice for extra sweetness.

For something lighter, skip the nuts and serve with whipped cream. Or if you want a smaller batch, cut the recipe in half and bake in an 8×8 pan.

Storage Notes and Shelf Life

Leftovers keep well in the fridge, covered, for up to 4 days. The texture holds. I don’t recommend freezing—too many changes in the whipped topping layer. You can eat it chilled or bring it to room temperature before serving. Reheating in the microwave softens the crust, but the flavor stays solid.

The flavor actually deepens after the first day. I often serve it the next morning alongside coffee. It slices cleaner, too.

Tips That Made a Difference in Testing

Use a 9×13 glass baking dish. Grease it lightly don’t skip this. Whisk the custard until smooth, then let it rest for 2–3 minutes before pouring. That helps the air bubbles settle. When adding the cake mix, don’t press it down. Let it sit loosely on top. That’s what gives it its signature texture.

If you want to dress it up, sprinkle cinnamon sugar over the top after baking. It clings to the buttery crust.

Top with crumbled pumpkin pie cookies for crunch.

Save This Recipe

If this Pumpkin Dump Cake Recipe made your kitchen smell like fall, save it to your holiday board or dessert pins. I’d love to hear how it turned out drop a comment if you tried it or made any swaps.