Pumpkin Dump Cake is one of those Southern desserts that never fails to bring comfort. I remember the smell of pumpkin spice filling our kitchen on cool fall afternoons when my mama baked it fresh from the oven. The sweet and spiced aroma made us gather around the table before the cake even finished baking.
I love this dessert because it is simple to make and rich in flavor. It also tastes even better when served warm with a scoop of ice cream on top.
A Southern food classic
Southern food has always been more than just meals to me. It is about family, tradition, and the joy of sharing with others. Growing up, the kitchen was always the heart of our home. I learned this recipe from my grandmother, who believed that the best dishes come from simple ingredients and a little love. She showed me that food can bring people closer and make any day feel special. I can still hear her laughter when we sneaked bites before dinner was ready.
Pumpkin Dump Cake was one of her favorites because it was easy, sweet, and always a big hit with everyone. Every time I bake it now, I feel like I am keeping her memory alive. It is more than just cake, it is a reminder of the warmth that Southern cooking brings.
Ingredients
How to make Pumpkin Dump Cake
Preheat the oven and prepare the pan
Preheat the oven to 350℉, and while it warms up, mix the filling and grease a 9×13-inch baking dish with butter or non-stick spray so the cake won’t stick.
Mix the pumpkin filling, and then add the eggs
In a large bowl, combine the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, cinnamon, and vanilla, then mix with a hand mixer on low speed until smooth. Next, crack in the eggs one at a time and mix well after each addition so the filling stays creamy.
Pour in the filling and then add the cake mix
Pour the pumpkin mixture into the prepared baking dish and spread it evenly, then sprinkle the dry cake mix over the filling and gently spread it with a spatula so it completely covers the top.
Top it with butter, and bake the cake until done
Lay the thin butter slices evenly over the cake mix, and as the butter melts, it will create a crisp, golden topping. Then bake for 45 to 50 minutes, or until the top is golden and the filling is bubbling around the edges.
Serving suggestions
Serve Pumpkin Dump Cake warm with vanilla ice cream for the perfect finish. A drizzle of caramel sauce adds extra sweetness if you like. Whipped cream also makes a light topping that balances the rich pumpkin flavor. For a Southern spread, enjoy it alongside pecan pie brownies or sweet tea at your next family meal.
Storage tips
Keep leftovers covered with foil or plastic wrap in the refrigerator. The cake will stay fresh for about four days. Warm slices in the microwave for 20 to 30 seconds or place them in a low oven until heated through. Do not leave it out too long on the counter once it has been cut.
Southern farewell
Pumpkin Dump Cake holds a special place in my heart because it brings together family, flavor, and tradition in one dish. It proves that simple recipes often carry the most love and meaning. Every time I bake it, I think of my grandmother and the memories we shared in the kitchen.
I hope this recipe brings joy to your table as well. Gather your loved ones, bake this cake, and enjoy a true taste of Southern hospitality.
Pumpkin Dump Cake
Equipment
- 9×13 baking dish
- Mixing Bowl
- Hand mixer or whisk
- Spatula
Ingredients
- 29 ounces pure pumpkin puree 1 large can or 2 15-ounce cans
- 12 ounces evaporated milk 1 can
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 box yellow cake mix
- 1½ sticks butter cut into thin slices
Instructions
- Preheat oven to 350℉.
- Grease a 9×13 baking dish with butter or non-stick spray.
- Combine pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large bowl. Mix with a hand mixer on low until smooth.
- Add the eggs one at a time and mix well after each.
- Pour the pumpkin mixture into the baking dish and spread evenly.
- Sprinkle the dry cake mix over the filling and spread it gently.
- Place thin slices of butter across the top of the cake mix.
- Bake for 45 to 50 minutes until golden brown and bubbly.
