This pumpkin pie dump cake is three layers in one 9×13 dish: a spiced pumpkin custard on the bottom, a layer of whipped topping in the middle, and dry yellow cake mix soaked with melted butter on top. It takes about 15 minutes to put together, bakes at 350°F for 50 to 60 minutes and cuts into 12 squares.
It eats like pumpkin pie with a crumb topping instead of a crust. The one thing to get right is the custard: 1 can of pumpkin, 1 can of evaporated milk and 3 eggs, baked until the center moves as one piece. Everything else is pouring and sprinkling.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →Pumpkin Dump Cake at a Glance
- Pan: 9×13 inch glass or ceramic baking dish, lightly greased
- Oven: 350°F (175°C) for 50 to 60 minutes
- Serves: 12 squares
- Base: 15 oz pumpkin puree, 12 oz evaporated milk, 3 eggs, 1 cup sugar and 2 1/4 tsp spices
- Topping: 2 cups whipped topping, 1 box yellow cake mix, 3/4 cup melted butter, 1 cup pecans if you like
- Rest: at least 30 minutes before cutting
- Keeps: up to 4 days covered in the fridge
The Pumpkin Pie Layer
Use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, so with the cup of sugar here it turns cloying. If the puree looks wet, let it drain in a fine sieve for a few minutes. Homemade works too if you cook it down until it is as thick as canned; my guide to making pumpkin puree shows how.
Evaporated milk is what makes the base taste like pumpkin pie. It has less water than regular milk, so the custard sets firm. Whole milk gives a softer custard that weeps as it cools. The spices are 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves. Go easy on the cloves, they take over fast. No separate spices? Use 2 1/4 teaspoons of pumpkin pie spice instead.
Whisk the puree, evaporated milk, eggs, sugar and spices until completely smooth, with no streaks of egg. Let the bowl sit for 2 to 3 minutes so the air bubbles rise, then pour it into the greased dish and level it with a spatula.
What the Whipped Topping Does
The middle layer is the part people ask about. Spoon 2 cups of thawed whipped topping over the pumpkin and spread it gently with an offset spatula or the back of a spoon. Do not mix it in. In the oven it melts into a soft, creamy band between the custard and the crumb, the same job a dollop of whipped cream does on a slice of pumpkin pie. You can see it as the white stripe in the cut squares.
Cool Whip or a similar frozen topping keeps its shape best. Freshly whipped cream collapses into the custard as it bakes, so I do not use it for this layer. Save it for serving.
Getting the Cake Mix Crumb Right
Sprinkle the dry yellow cake mix evenly over the whipped topping, all the way to the corners. A standard box of 13.25 to 15.25 ounces works. Break up any lumps with your fingers as you go, because a lump stays floury under the butter. Do not stir and do not press it down; it should sit loose on top.
Then the melted butter, all 3/4 cup. Spoon it over in thin zigzag passes rather than pouring it from one corner, and tilt the dish once or twice so it spreads. Every dry spot left now bakes into a powdery patch. If you see one when you check the cake at 30 minutes, dab a little more melted butter on it or press buttery crumbs from the edge over it. Scatter the pecans or walnuts last; they toast on top.
Spice cake mix works in place of yellow and makes the whole thing spicier. I still use yellow most of the time because it lets the pumpkin layer taste like pumpkin.
Baking Until the Custard Sets
Bake at 350°F for 50 to 60 minutes. In my oven it is done anywhere between 50 minutes and a full hour, so start checking early. The top should be deep golden, the edges should bubble a little, and when you nudge the dish the center should move as one piece. If it ripples like liquid, give it 5 more minutes.
A glass or ceramic dish browns the edges more gently than metal, which matters here because the custard center needs the full time. Underbaked, the base stays loose and wet under the crust. Overbaked, it pulls away from the sides and turns dry and rubbery in the middle.
Let it cool for at least 30 minutes before cutting. The custard keeps setting as it cools, and a hot square slides apart on the plate.
Making It a Day Before Thanksgiving
This is a good dessert to get out of the way early. Bake it the day before, cool it, cover the dish and refrigerate. It needs the fridge anyway because the base is an egg and milk custard, so do not leave it out overnight. After a night cold, the squares cut cleaner and the spice tastes rounder. I often have the leftovers the next morning with coffee.
Leftovers keep covered in the fridge for up to 4 days. Serve it chilled or let it sit out for 20 minutes. A short warm in the microwave softens the crumb but the flavor holds. I do not freeze it; the whipped topping layer turns watery when it thaws.
For serving, add a scoop of vanilla ice cream for a pumpkin pie a la mode feel, a drizzle of caramel, or a sprinkle of cinnamon sugar over the warm top, which clings to the butter. For a smaller pan, halve everything and bake in an 8×8 dish, checking from about 40 minutes.
More Fall Dump Cakes and Pumpkin Bakes
If this is your Thanksgiving dessert, a classic pumpkin pie and a caramel apple dump cake make a good trio on the table. The pumpkin crunch is a close cousin with a pecan crunch layer, and the caramel pecan dump cake goes the caramel route. For a pear version, try the pear dump cake, and crumble a few pumpkin pie cookies over a square for extra crunch.
Pumpkin Dump Cake, Answered
Can I make a pumpkin dump cake with cream cheese?
This recipe has no cream cheese; the whipped topping is the creamy layer. If pumpkin with cream cheese is what you are after, my pumpkin cheesecake is the better bake.
Does pumpkin dump cake need to be refrigerated?
Yes. The base is a custard of eggs and evaporated milk, so keep it covered in the fridge once it has cooled and for up to 4 days.
Can I use spice cake mix?
Yes, swap it one for one with the yellow cake mix. The top tastes spicier and a little darker.
Why is my dump cake powdery on top?
Parts of the cake mix did not get butter. Spread the mix evenly, break up lumps and spoon the butter in thin passes over the whole surface.
Made it for the holidays? Tell me in the comments what you topped it with.
Pumpkin Pie Dump Cake Recipe
This pumpkin pie dump cake is an easy pumpkin dump cake made with pumpkin puree, evaporated milk, eggs, warm spices, whipped topping and a box of yellow cake mix. It bakes in a 9x13 glass dish at 350°F for 50 to 60 minutes and makes 12 squares: a pumpkin pie custard on the bottom, a soft creamy middle and a golden, buttery crumb on top. Spread the dry cake mix to the edges and cover it with the melted butter in thin passes so no powdery patches are left. Serve it as a Thanksgiving dessert, a potluck pan, or with vanilla ice cream or caramel. Spice cake mix works in place of yellow. Keep it covered in the fridge for up to 4 days; it slices cleanest the day after baking.
Ingredients
- FOR THE PUMPKIN BASE
- 1 can (15 oz) pumpkin puree (not pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- MIDDLE LAYER
- 2 cups whipped topping (Cool Whip or similar), thawed
- CRUMB TOPPING
- 1 box yellow cake mix (just the dry mix)
- ¾ cup (1½ sticks) unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
Instructions
- PREHEAT THE OVEN: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch glass baking dish to prevent sticking.
- MIX THE PUMPKIN BASE: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is completely smooth and evenly combined.
- ADD TO BAKING DISH: Pour the pumpkin mixture into the prepared baking dish and use a spatula to spread it out into an even layer.
- LAYER WHIPPED TOPPING: Gently spoon the thawed whipped topping over the pumpkin base. Use an offset spatula or the back of a spoon to spread it carefully into a smooth, even layer. Do not mix it into the pumpkin layer.
- SPRINKLE CAKE MIX: Evenly sprinkle the dry yellow cake mix over the whipped topping layer, covering the entire surface. Avoid stirring.
- DRIZZLE MELTED BUTTER: Pour the melted butter evenly over the top of the cake mix, trying to cover as much of the surface as possible to ensure even browning.
- ADD NUTS (OPTIONAL): If using, sprinkle chopped pecans or walnuts evenly over the top for added texture and flavor.
- BAKE: Transfer the dish to the oven and bake for 50 to 60 minutes, or until the top is golden brown and the edges are slightly bubbling. The center should feel set when gently jiggled.
- COOL BEFORE SERVING: Allow the cake to cool for at least 30 minutes before slicing. This resting time helps the layers firm up for cleaner serving.
Notes
Use plain pumpkin puree, not pumpkin pie filling. Instead of the separate spices you can use 2 1/4 tsp pumpkin pie spice. Spread the dry cake mix evenly to the corners, break up lumps, and spoon the butter over in thin passes; dab more butter on any dry spots. Use a glass or ceramic dish, as metal pans can brown the edges before the center sets. It is done when the center moves as one piece when nudged. Cool at least 30 minutes before slicing. The base is an egg custard, so store leftovers covered in the refrigerator for up to 4 days. Serve chilled or at room temperature. Freezing is not recommended.
