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7-Ingredient Pumpkin Dump Cake (No Pie Crust!)

7-Ingredient Pumpkin Dump Cake (No Pie Crust!)

All the cozy flavor of pumpkin pie without the crust. Dump, sprinkle, bake, and done in about an hour.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 12
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 💛Why you'll love it: Pumpkin pie flavor, no crust required. Made with pantry ingredients and only one bowl to clean.
  • #️⃣Number of Ingredients: 7
  • ⏲️Prep Time: 5 minutes
  • 🔥Cook Time: 50 minutes
  • 🎃Recipes with similar flavor profile: If you love my pumpkin pie overnight oats or my pumpkin pie smoothie you'll love this too.
  • TL;DR - Pumpkin Dump Cake
  • Key Ingredients
  • Variations
  • How to Make a Pumpkin Dump Cake
  • Dump cake serving Ideas
FAQ
  • More easy dump cake recipes
  • 📖 Recipe
  • Cake mix: Spice cake gives the most fall-forward flavor; yellow cake mix works in a pinch. Any brand is fine.
  • Evaporated milk: Canned, shelved near sweetened condensed milk. Swap for a plant-based milk to make it dairy-free.
  • Pumpkin pie spice: Trader Joe's or McCormick both work or make your own (see recipe notes).
  • Pumpkin puree: Not pumpkin pie mix. See FAQ below for why that matters.
  • Gluten-free: Swap in a gluten-free baking mix or yellow cake mix.
  • Dairy-free: Swap the evaporated milk and butter for plant-based versions.
  • Different cake mix flavors: Chocolate, yellow, or butter cake mix all work and chocolate and pumpkin is a genuinely great combo.
  • Crockpot: Same recipe, crockpot instead of a 9x13 pan. Cook 2 hours on high or 4 hours on low, until the filling is bubbly and the top is browning.
  • Crushed graham crackers, added before baking or sprinkled on top after
  • A scoop of vanilla ice cream
  • Homemade whipped cream
  • A drizzle of caramel sauce
  • 15 oz Pumpkin puree
  • 12 oz Evaporated milk
  • 1 TB Pumpkin pie spice
  • ¾ cup Brown sugar (packed)
  • 3 Eggs
  • ¾ cup Butter, melted (12 Tablespoons)
  • 1 box Spice cake mix

Method
 

  1. Preheat the oven to 350 degrees.  Spray a 9x13 cake pan with baking spray.
  2. In a large mixing bowl, wish together the pumpkin, evaporated milk, pumpkin pie spice, brown sugar and eggs.  Once well combined, pour into the prepared baking dish.
  3. Sprinkle the dry cake mix evenly over the wet pumpkin mixture. Then pour the melted butter over the entire dish, being sure to cover all of the cake mix.
  4. Bake for 50-60 minutes, until the top is golden brown and the filling bubbling up.
  5. Take out of the oven and let cool for 15-20 minutes before serving.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 11gSodium: 426mgFiber: 2gSugar: 38g

Notes

Using evaporated milk instead of regular milk creates a richer, creamier texture in the pumpkin filling. This concentrated form of milk enhances the cake's moistness while infusing it with a deep, velvety flavor that pairs beautifully with the warm spices.

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