4-Ingredient Pumpkin Dump Cake

Are you looking for the simplest fall dessert to take to your next get-together? Then you need this four-ingredient pumpkin dump cake! It’s packed with all of the flavors of a classic pumpkin pie but is topped with a buttery cobbler topping that is out of this world! This throw-together recipe is an old-fashioned holiday shortcut that requires virtually no hands-on time, yet still yields a spectacular cake-like result.

When the fall season arrives and I’m feeling the pull toward pumpkin, this dump cake is one of my go-to desserts. It’s so incredibly easy, that if I’m feeling a little lazy but still need something to feed my sweet tooth, I know I can make this without having to waste my valuable time rolling out a pie crust. With just a boxed cake mix and a can of pumpkin, there’s no measuring cups needed, no flour on the counter, and almost zero prep time before putting it in the oven to bake. All you’ll be doing is waiting for the smell of cinnamon and nutmeg to waft through your kitchen.

I love the texture contrast of this pumpkin dump cake. The bottom is soft and custard-like, while the cake mix, when baked with butter, becomes a nice, crunchy, golden brown crust. Grab some vanilla bean ice cream; you’re going to want to eat this straight out of the baking dish while the ice cream melts right on top.

Why You Will Love This Recipe

I’m always turning to this easy pumpkin dump cake during busy times like Thanksgiving or for potluck recipes at the start of the fall season. This dump-and-bake dessert couldn’t be simpler. Combine all of your wet ingredients in the bottom of a baking dish, then sprinkle the dry cake mix mixture on top and dot with butter. No extra dishes to wash, no clean-up required!

But it’s not just the ease that keeps me coming back for more; this pumpkin dump cake has an amazing flavor. When the dessert is baking, you can almost see the spices from the cake mix seeping into the pumpkin mixture. And instead of having to measure out granulated sugar, the sweetened condensed milk adds its own sweetness. It’s the most fail-proof, wallet-friendly dessert out there. I have never served this and NOT gotten the “I’m having seconds, please give me the recipe!” request.

What You Need

You’ll need four things to make this simple, rustic fall dessert.

Pumpkin Puree

1 large can (about 15 ounces) of 100% pure pumpkin puree is the star of the show. Please double check that you’re using pure pumpkin and not pumpkin pie filling as we will be adding our own sweetener for the right amount of sweetness and texture. Pure pumpkin puree has the right balance of moisture and density to make the perfect custard-like consistency. It also helps cut down the overly sweet flavor of the cake mix crust.

Sweetened Condensed Milk

One can (14 oz) of sweetened condensed milk is what turns the pumpkin puree into a sweet and creamy pie-like filling. You don’t have to worry about finding any more sugar or milk; the condensed milk adds both. Whisk it into the pure pumpkin until well combined. It will have a slightly thick, creamy texture.

Spice Cake Mix

The box of spice cake mix is used as a quick, flavorful crust. It contains just the right amount of flour, sugar, cinnamon, nutmeg, and cloves already measured out. No need to run to the pantry to find your spices! The cake mix is simply poured on top of the pumpkin layer, and the butter is placed over the dry mix to create a buttery, crisp topping.

Unsalted Butter

Cold, thinly sliced pieces of unsalted butter is the final ingredient that ties the cake mix crust together. It will help create a golden, buttery topping. Try to get the butter evenly distributed across the whole cake so that no spots are left uncovered by the cake mix. If all you have is salted butter, go ahead and use it. A little salt goes a long way in a sweet dessert.

How to Make Pumpkin Dump Cake

Here’s how to make this very easy dessert!

Prepare the Base

Preheat the oven to 350°F. Lightly grease a nine-by-thirteen-inch glass baking dish with nonstick cooking spray. In the prepared pan, combine pumpkin puree and sweetened condensed milk and whisk until completely smooth. Spread evenly into the dish.

Add the Cake Mix

Remove box of spice cake mix from its packaging. Pour over pumpkin mixture. Use your hands or a spatula to gently spread the mix so it reaches all four corners, but absolutely do not stir it into the pumpkin layer.

Layer the Butter

Cut the butter into thin slices. Cover the dry cake mix with the butter slices in a single layer, getting as much coverage as possible for the perfect crispy topping.

Bake to Perfection

Bake the dessert uncovered for about 50 to 60 minutes until bubbles form around the edges and the crust is golden brown.

Cool and Serve

Allow the cake to cool for 15 minutes on a wire rack before serving. The custard is hot, and allowing it to sit gives it a chance to set up so it scoops more easily. Serve warm with your favorite toppings!

My Top Recipe Tips

The best thing you can do for your dump cake crust is to make sure that you distribute your butter slices as evenly as possible. You do not want large areas of dry cake mix to be left uncovered because they will stay dry and sandy-looking even after an hour in the oven.

For an extra crunch to your autumn treat, scatter a handful of chopped pecans or walnuts evenly over the top of the butter before putting it in the oven. The nuts will toast and give a great, nutty flavor.

If your kitchen is too warm and your butter is becoming too soft to slice thinly, use a cheese grater to grate a frozen stick of butter over the top of the cake mix. This ensures an even covering without any clumps of butter.

Storage and Reheating

• Store: Due to the dairy in the pumpkin custard, any leftover dump cake should be stored in the refrigerator in an airtight container for up to four days.
• Freeze: Wrap the completely baked and cooled dessert tightly in plastic wrap and foil and freeze for up to two months. Thaw in the refrigerator overnight.
• Reheat: To reheat, microwave individual servings for 60 seconds, or bake in a 350°F oven for about 10 minutes to re-crisp the crust.

Serving Suggestions

• Serve it up while it’s still piping hot, loaded with a huge scoop of vanilla bean or butter pecan ice cream slowly melting over the top. 
• Drizzle with warm salted caramel sauce just before serving. 
• Accompanied by a giant scoop of freshly whipped cream topped with extra cinnamon. 
• Serve with a big mug of hot dark roast coffee or a steaming mug of apple cider.

Frequently Asked Questions

Can I use yellow cake mix instead of spice cake?

Absolutely! You can easily use yellow or white cake mix if that’s all you have. Just add 2 teaspoons of pumpkin pie spice or ground cinnamon to the pumpkin and sweetened condensed milk mixture before pouring into the pan.

Why is my topping still powdery after baking?

That means there wasn’t enough butter spread evenly over the top or the butter slices were too thick. Just add another super-thin piece of butter on top of any dry spot if you see it forming mid-way through baking.