– Easy Pumpkin Dump Cake Recipe (Just 5 Ingredients!) is my go to move when I want a cozy fall dessert but I do not want to babysit a mixing bowl. You know those days when you are tired, the kitchen is already a little messy, and you still want something that smells like autumn? That is exactly when this recipe saves me. It is sweet, soft, a little crunchy on top, and basically impossible to mess up. If you can open a can and sprinkle cake mix, you are already qualified. 
5 Ingredients Needed
The best part of this Easy Pumpkin Dump Cake Recipe (5 Ingredients to Delight) is that the shopping list is short and sweet. I keep these around during fall because it is such a lifesaver for last minute guests or weeknight cravings.
- Pumpkin puree (one 15 ounce can, plain pumpkin not pie filling)
- Evaporated milk (one 12 ounce can)
- Pumpkin pie spice (about 2 teaspoons, or use cinnamon plus a pinch of ginger and cloves)
- Brown sugar (about 1 cup, packed)
- Yellow cake mix (one standard box)
A quick note from my own kitchen reality: some dump cake versions use butter as well, but this one leans on the evaporated milk to keep things rich and scoopable without adding extra ingredients. If you are the kind of person who keeps a stash of easy desserts, you might also like this cozy chocolate option I make when I am not in pumpkin mode: Black Forest dump cake with mascarpone cream.
How to Make Pumpkin Dump Cake
This is the part where you will feel like you are cheating, because it is so simple. The whole idea of a dump cake is that you layer, bake, and suddenly you look like you tried harder than you did. This Easy Pumpkin Dump Cake Recipe (5 Ingredients to Delight) is especially friendly because there is no mixer needed.
Quick step by step directions
Here is how I do it every single time:
- Heat your oven to 350 F. Lightly grease a 9 by 13 inch baking dish.
- In the baking dish, stir together pumpkin puree, evaporated milk, brown sugar, and pumpkin pie spice until it looks smooth and evenly mixed.
- Sprinkle the dry yellow cake mix all over the top. Try to cover the pumpkin layer as evenly as you can.
- Gently pat the cake mix down with your hands so there are no big dry mountains.
- Bake for about 45 to 55 minutes, until the top looks set and lightly golden and the edges are bubbling.
- Let it cool for at least 15 minutes before scooping. It thickens as it sits.
If you want to serve it like I do, scoop it warm into bowls and top with a little whipped cream or vanilla ice cream. It tastes like pumpkin pie decided to wear a fluffy cake hat.
“I made this for a potluck and people kept asking for the recipe. It was warm, gooey, and the top had that perfect cake texture. I loved that it was basically pantry ingredients.”
And if you are on a fall dessert kick, you might also enjoy this one when apples are calling your name: caramel apple mascarpone dump cake. It is another easy, cozy bake that feels very season appropriate.
Tips for Making 5-Ingredient Pumpkin Dump Cake
I have baked this enough times that I have a few practical tips that make it turn out better and cut down on little annoyances. This is where the Easy Pumpkin Dump Cake Recipe (5 Ingredients to Delight) goes from good to repeat worthy.
Small tweaks that make a big difference
Use plain pumpkin puree. If you accidentally grab pumpkin pie filling, it will still bake, but it will be sweeter and spicier than intended.
Spread the cake mix evenly. Dry patches happen when the cake mix piles up in one spot. Sprinkle slowly and pat it gently.
Do not overbake. If the top is getting too dark but the center still looks jiggly, your oven may run hot. Tent with foil for the last 10 minutes.
Let it rest before serving. Right out of the oven it can be a little loose. Give it 15 to 20 minutes and it scoops like a dream.
Want more spice? Add an extra half teaspoon of pumpkin pie spice. I do this when I want it to taste extra like a candle aisle in the best way.
Also, if you want another simple bake that feels a little different but still cozy, I have been into this one with coffee lately: cozy easy creamy pistachio coffee cake. It is great for weekend mornings.
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How to Store A Dump Cake
This dessert stores better than you might expect. I actually think it tastes even better the next day because the flavors settle and the texture gets thicker.
Room temperature: If your kitchen is cool and you plan to finish it the same day, you can cover the dish and leave it out for a few hours.
Refrigerator: Cover tightly and keep in the fridge for up to 4 days. It will firm up, which makes it easy to cut into squares if you want that neat look.
Freezer: Yes, you can freeze it. Scoop portions into freezer safe containers and freeze up to 2 months. Thaw overnight in the fridge.
Reheating: Microwave individual servings for 20 to 40 seconds. If you are reheating a bigger portion, use the oven at 300 F until warmed through.
My favorite way to revive leftover pumpkin dump cake is to warm it up and add a fresh swirl of whipped cream. It makes it feel brand new, even if you are eating it straight from a leftover container while standing at the counter. No judgment here.
Other Fall Desserts to Try
Once you get comfortable with this style of baking, it is hard not to go on a little fall dessert spree. If you loved the Easy Pumpkin Dump Cake Recipe (5 Ingredients to Delight), here are a few cozy ideas to keep the momentum going.
Easy ideas when you want something sweet and seasonal
Apple crisp style bakes with oats or cake mix topping, especially with a scoop of vanilla ice cream.
Spiced quick breads like pumpkin bread or banana bread with cinnamon. Great for sharing and snacking.
Warm pudding cakes that make their own sauce while baking. They are messy in the best way.
Anything with caramel because fall and caramel are basically best friends.
If you are making dessert for a group, I also like setting up a little topping bar with whipped cream, chopped pecans, and a drizzle of caramel sauce. People love customizing their own bowl, and it makes a simple dessert feel a bit special.
Common Questions
1) Can I use pumpkin pie filling instead of pumpkin puree?
You can, but it will be sweeter and already spiced. If you use it, consider cutting the brown sugar down a bit and maybe reduce the extra spice.
2) Why is it called a dump cake?
Because you basically dump the ingredients into the dish, layer them, and bake. It is not fancy, but it works.
3) Does the cake mix need to be mixed in?
Nope. Just sprinkle it over the top and pat lightly. Mixing it in changes the texture and you lose that classic layered feel.
4) How do I know it is done baking?
The edges should be bubbling and the top should look set, not powdery. A little softness in the center is fine because it firms as it cools.
5) Can I make it ahead of time?
Yes. Bake it the day before, cool completely, cover, and refrigerate. Reheat gently before serving if you want it warm.
A sweet, simple finish
If you have been needing a no stress dessert that still feels like fall, this Easy Pumpkin Dump Cake Recipe (5 Ingredients to Delight) is the one I would hand you first. It is quick, cozy, and made with ingredients you can actually find anywhere. For another great take on this dessert style, check out Pumpkin Dump Cake – Dance Around the Kitchen when you feel like comparing versions and picking your favorite. Now go grab that can of pumpkin and make your kitchen smell amazing tonight. You deserve a warm scoop with something creamy on top.
Print
Easy Pumpkin Dump Cake
- Total Time: 65 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A cozy fall dessert using just 5 ingredients that comes together easily and tastes like autumn.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar, packed
- 1 standard box yellow cake mix
Instructions
- Heat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- Stir together pumpkin puree, evaporated milk, brown sugar, and pumpkin pie spice in the baking dish until smooth.
- Sprinkle the dry yellow cake mix evenly on top.
- Pat the cake mix down gently with your hands to remove big dry mountains.
- Bake for about 45 to 55 minutes or until the top is set and lightly golden with bubbling edges.
- Let it cool for at least 15 minutes before scooping.
Notes
For best results, use plain pumpkin puree. Allowing the cake to rest makes it easier to scoop. Topping with whipped cream or ice cream enhances the dessert.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American