I didn’t grow up eating pumpkin desserts. Honestly, for a long time, I didn’t get the hype. Pumpkin in cake? It sounded… odd.
But then one afternoon, with a can of pumpkin puree sitting in my kitchen and not a whole lot of energy to do anything complicated, I gave this cake a try.
And now? I can’t stop making it.
This Pumpkin Dump Cake is the kind of dessert that surprises you in the best way. You don’t need any fancy steps or perfect techniques—just layer everything in a pan, put it in the oven, and let it do its thing.
The result is this soft, spiced cake that’s golden on top and almost pudding-like at the bottom. It smells like everything warm and sweet.
And when you top it with vanilla ice cream, drizzle caramel all over, and throw on some pecans for crunch… wow. You don’t talk. You just eat.
I make this when I want dessert to feel easy. When I want something cozy without spending an hour measuring and mixing.
When I want people to smile after the first bite. This cake does all of that, and it never lets me down.
If you’ve never tried pumpkin in a cake before—this is the one that’ll change your mind. It changed mine.
Pumpkin Dump Cake With Vanilla Ice Cream, Caramel Drizzle & Pecans
Ingredients
For the Pumpkin Base:
- 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz / 354ml) evaporated milk
- 3 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
For the Topping:
- 1 box (about 15.25 oz / 432g) yellow cake mix
- ¾ cup (170g) unsalted butter, melted (plus 1 tablespoon extra for greasing)
- ½ cup chopped pecans
For Serving:
- Vanilla ice cream (scoopable, creamy variety)
- Warm caramel sauce (store-bought or homemade)
- Extra pecans, halved or chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with about 1 tablespoon of melted butter or use non-stick spray.
- In a large mixing bowl, whisk together:
- Pumpkin puree
- Evaporated milk
- Eggs
- Granulated sugar
- Brown sugar
- Pumpkin pie spice
- Cinnamon
- Salt
- Vanilla extract
- Mix until smooth and well blended, about 1–2 minutes by hand or with a hand mixer on low speed.
- Pour the pumpkin mixture into the prepared baking dish and gently tap the pan on the counter to remove any air bubbles.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir. The layering is key to achieving the slightly dense, pudding-like base with a golden, buttery top.
- Slowly drizzle the melted butter all over the cake mix layer, covering as much surface as possible. Don’t mix it in. This will create the crispy golden top as it bakes.
- Sprinkle the chopped pecans evenly over the top.
- Bake in the center of the oven for 50–60 minutes, or until the edges are golden brown and the center is set. The top should be slightly crisp while the base remains moist and soft.
- Let the cake cool for 15–20 minutes before serving to allow it to set.
To Serve:
- Slice a generous square of warm pumpkin dump cake and place it on a dessert plate.
- Top it with one large scoop of vanilla ice cream.
- Drizzle warm caramel sauce generously over the ice cream and cake, letting it drip down the sides.
- Garnish with a handful of pecan halves or chopped pecans on top.
Tips for Best Results:
- Use real pumpkin puree with no added sweeteners or spices.
- If you prefer a slightly firmer texture, refrigerate the cake after cooling and reheat slices when serving.
- The caramel sauce can be homemade with butter, sugar, and cream—or use a high-quality store version.
- Toast the pecans lightly in a dry skillet for 3–5 minutes to enhance their flavor.
Why Is My Pumpkin Dump Cake Soggy In The Middle?
A soggy center usually means something went off in the baking process. Here’s what could be causing it:
- Undercooked center: If the edges are done but the middle is still soft, your cake needs more time in the oven.
- Too much liquid: Adding extra evaporated milk or using pumpkin pie filling instead of pumpkin puree can make the batter too wet.
- Incorrect pan size: Using a smaller or deeper dish means it bakes unevenly.
- Low oven temperature: If the heat isn’t strong enough, the top may look done while the middle stays raw.
- Overmixing the base: Mixing too much can break down the ingredients and make the bottom too loose.
Can I Use Spice Cake Mix Instead Of Yellow Cake Mix?
Yes, you can absolutely use spice cake mix.
- Extra flavor: It gives a deeper, warmer taste with added cinnamon, nutmeg, and clove notes.
- No need for extra spices: You can reduce or skip the pumpkin pie spice in your recipe if using spice mix.
- Same baking time: It bakes the same way as yellow cake mix — no need to adjust temperature or time.
Can I Make Pumpkin Dump Cake Without Eggs?
Yes, you can make it without eggs and still get great results.
- Yogurt: ¼ cup per egg – keeps the texture soft and moist.
- Mashed banana: ¼ cup per egg – adds sweetness and helps it bind.
- Applesauce: ¼ cup per egg – keeps the cake moist and soft.
- Buttermilk: ¼ cup per egg – adds moisture and helps it bake evenly.
Can I Use Gluten-Free Cake Mix For Pumpkin Dump Cake?
Yes, you can use gluten-free cake mix instead of regular.
- Same method: Sprinkle it over the pumpkin filling just like regular cake mix.
- Texture may differ slightly: The top may be a little softer or crumblier, depending on the brand.
- No other changes needed: Baking time and temperature stay the same.
How Do I Keep The Cake Mix From Staying Dry On Top?
If your cake mix stays dry in patches after baking, try these simple fixes:
- Evenly drizzle butter: Make sure the melted butter is spread over the whole surface — don’t leave dry spots.
- Use enough butter: Don’t reduce the amount. The dry cake mix needs the full amount to absorb and bake properly.
- Gently press the mix down: After sprinkling the dry mix, press it lightly into the wet layer — don’t mix it, just tap it.
- Use a spoon or spatula to level: Make sure the top is smooth so the butter spreads evenly while baking.
Can I Make Pumpkin Dump Cake The Night Before?
Yes, and it works really well when made ahead.
- Cool it completely first: Let the cake come to room temperature before storing.
- Cover tightly: Use plastic wrap or an airtight container so it doesn’t dry out overnight.
- Reheat before serving: A few seconds in the microwave brings back that fresh-baked warmth.
- Add toppings fresh: Ice cream, caramel, or nuts should go on just before serving.
Is Pumpkin Dump Cake Supposed To Be Gooey?
Yes, it should be soft and a little gooey at the bottom.
- Gooey base is normal: That’s the pumpkin filling mixing slightly with the melted butter and cake mix.
- Not raw or runny: It should hold its shape but still be soft and moist underneath.
- Top is crisp: The top layer should be golden and slightly crunchy — that’s what makes the texture fun.
Can I Make Pumpkin Dump Cake In a Slow Cooker?
Yes, you can — and it turns out soft and rich.
- Spray the slow cooker: Use non-stick spray so it doesn’t stick to the sides.
- Layer just like the oven version: Wet pumpkin mixture on the bottom, cake mix on top, then melted butter.
- Cook on high for 2.5 to 3 hours: Or on low for 4 to 5 hours, depending on your cooker.
- Don’t stir: Just layer and let it cook. The slow heat gives it an extra gooey texture.
Can I Freeze Pumpkin Dump Cake?
Yes, you can freeze it — just follow a few simple steps:
- Cool it fully before freezing
- Slice into portions and wrap tightly in foil or plastic wrap
- Store in a freezer-safe container or zip bag
- Freeze up to 2 months
- Reheat slices in the microwave when ready to serve