This pumpkin dump cake has been a fall staple in my kitchen for years. I first stumbled across this method on a busy October evening when I wanted something warm and comforting without a lot of fuss. The idea of pouring a spiced pumpkin custard into a pan and letting a box of cake mix do the browning felt almost too easy — but the result was honest-to-goodness delicious. The top crisps and turns golden while the pumpkin remains silky beneath, creating the best contrast of textures that everyone remembers.

What makes this version special for me is the balance of spices and the finishing touch of nuts and butter. The cinnamon and nutmeg marry with the pumpkin to give a warm, familiar aroma, and the yellow cake mix develops a sweet, slightly caramelized crust that soaks up some of the pumpkin juices without turning soggy. I often bake one for weekday treats, and it’s been on the table for Thanksgiving potlucks when time is short. My children call it “pumpkin magic” because it disappears in minutes every time.

Ingredients

• Pure pumpkin puree (1 15 oz can): Use 100% pumpkin, not pumpkin pie filling. I prefer Libby's or store-brand 100% pumpkin for consistent texture and flavor; the puree provides the smooth, moist base that sets to a custardy layer while baking.
• Large eggs (3): Room temperature eggs incorporate more easily and help the pumpkin layer set into a tender, sliceable custard—avoid jumbo eggs unless you adjust slightly.
• Granulated sugar (1 cup): Balances the earthiness of the pumpkin and spices; you can reduce by 2–3 tablespoons if you prefer less sweetness.
• Ground cinnamon (2 tsp) & ground nutmeg (1/2 tsp): Freshly ground spices give the best aroma—use a good-quality cinnamon (Ceylon or Saigon) for richer flavor.
• Vanilla extract (1 tsp): A small splash enhances overall sweetness and depth; use pure vanilla when possible for the cleanest flavor.
• Yellow cake mix (1 15.25 oz box): The dry mix creates a quick crust—Duncan Hines or Pillsbury work well. Sprinkle it dry over the pumpkin and do not stir.
• Chopped pecans or walnuts (1 cup): Adds crunch and toasty flavor; toast briefly in a skillet if you want an extra nutty note.
• Unsalted butter, melted (1/2 cup): Drizzled over the top to melt into the cake mix and encourage a crisp, buttery crust. Use salted if you prefer a slightly savory balance, but reduce added salt elsewhere.

Instructions

Preheat and prepare the pan: Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray so the edges release easily when served. Line with parchment if you like easier cleanup, leaving a slight overhang for lifting portions out later. Mix the pumpkin layer: In a large bowl, whisk together the 15 oz can of pumpkin puree, 3 room-temperature eggs, 1 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract until very smooth. Take about 2–3 minutes to fully break up the puree and create a homogenous mixture—this helps it set evenly in the oven. Spread the pumpkin: Pour and spread the pumpkin mixture evenly into the prepared 9×13-inch pan using a rubber spatula. Smooth the top so the cake mix will sit evenly and bake uniformly; a level surface ensures consistent doneness across the pan. Add the dry cake mix: Evenly sprinkle the entire 15.25 oz box of dry yellow cake mix over the pumpkin layer—do not stir. The dry mix will float and form a topping that bakes into a crust while allowing the pumpkin beneath to remain moist and custardy. Top with nuts and butter: Scatter 1 cup chopped pecans or walnuts across the surface, then drizzle 1/2 cup (1 stick) melted unsalted butter evenly over the top. The melted butter ensures even browning; if it pools, gently tilt the pan to encourage distribution. Bake until set: Bake at 350°F (175°C) for 45–50 minutes. You're aiming for a golden-brown top and bubbling along the edges. A thin knife inserted near the center should come out mostly clean with a few moist crumbs—do not expect it to be dry like a traditional cake. Cool and serve: Allow the dish to cool slightly for 15–20 minutes before serving so the pumpkin layer firms up. Serve warm with whipped cream or a scoop of vanilla ice cream for contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers or wrap the pan tightly with plastic wrap and foil, then freeze up to 3 months. Reheat single portions in the microwave in 20–30 second bursts until warm, or reheat the whole pan at 325°F (160°C) for 15–20 minutes covered with foil to prevent over-browning. When thawing frozen portions, move them to the refrigerator overnight to maintain texture and avoid soggy topping.

Ingredient Substitutions

Want to adapt dietarily? Replace the yellow cake mix with a gluten-free cake mix in the same 15 oz range to make it gluten-free, or use a vegan egg substitute (such as flax eggs) and dairy-free margarine to move toward vegan—texture may be slightly different and baking time can vary. Swap pecans for chopped almonds or omit nuts to avoid tree-nut allergens. If you like a spicier profile, add 1/4 teaspoon ground cloves or 1/2 teaspoon pumpkin pie spice in place of the cinnamon and nutmeg blend.

Serving Suggestions

Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream to balance the warm spices. For a brunch spread, pair slices with coffee and candied pecans; for a holiday table, top with a drizzle of salted caramel sauce and a sprinkle of toasted pumpkin seeds for crunch and color. Cut into squares for buffet service, or scoop into bowls for a casual family-style presentation.

Cultural Background

Dump-style desserts are an American convenience-era innovation—simple, pantry-based dishes that rose in popularity as home cooks embraced boxed mixes and canned goods. The pumpkin variation leans into classic autumn flavors popular in the United States, especially in New England and the Midwest, where canned pumpkin and warm spices are seasonal staples. This approach echoes classic cobblers and crisps but trades fruit or oats for a boxed mix, making it a beloved shortcut for busy holiday cooks.

Seasonal Adaptations

In late fall, add 1/2 cup cooked apple or pear chunks to the pumpkin layer for a fruitier version; in winter, fold in 1/4 cup dried cranberries for brightness. For summer, reduce spices and add a tablespoon of lemon zest for lift. For holiday flair, sprinkle the top with a cinnamon-sugar mix before serving, or add a splash of bourbon to the melted butter for an adult twist (about 1 tablespoon).

Meal Prep Tips

Prepare the pumpkin mixture up to 2 days in advance and keep refrigerated. When ready to bake, spread into the pan, top with cake mix, nuts, and butter, and bake as directed—this saves morning time for brunches. Portion into individual ramekins before baking for single-serve desserts that reheat evenly. If making multiple pans for a gathering, rotate pans in the oven halfway through baking to ensure even browning.

There’s something joyful about a dessert that’s as simple as this and still feels celebratory. Whether you’re feeding family on a weeknight or contributing to a holiday table, this pumpkin dish is one of those dependable recipes that people remember and request again. Try it once, and I bet it will become part of your seasonal rotation.