Why is it called a dump cake?

A dump cake gets its name from the easy process—you literally “dump” the ingredients into the baking dish without mixing everything together. In the case of a One-Bowl Pumpkin Dump Cake, all the wet ingredients go into the same pan, followed by cake mix and melted butter layered on top.

Can I make this ahead of time?

Absolutely! One of the best things about a One-Bowl Pumpkin Dump Cake is that it tastes even better after chilling. Make it a day in advance, cover it tightly, and refrigerate. The flavors meld beautifully, and the texture sets perfectly.

Can I use plain pumpkin puree instead of pie filling?

Yes, you can use pure pumpkin puree, but a few adjustments are needed. Since pie filling is already sweetened and spiced, add about ¾ cup brown sugar and 1 tablespoon of pumpkin pie spice to the puree. This helps replicate the flavor balance that makes the One-Bowl Pumpkin Dump Cake so delicious.

One-Bowl Pumpkin Dump Cake: 5-Ingredient Fall Dessert You’ll Crave

Description

This One-Bowl Pumpkin Dump Cake is a 5-ingredient fall dessert that brings together rich pumpkin filling, spiced cake topping, and buttery goodness—all baked in one pan. Perfect for holidays, potlucks, or cozy nights in, this dump cake is deliciously simple and effortlessly impressive.

Ingredients

1 (15-ounce) can pumpkin pie filling
1 (12-ounce) can evaporated milk
4 large eggs
1 box (15.25 oz) spice cake mix
1 cup (2 sticks) melted unsalted butter
1 cup chopped pecans (optional)
Whipped cream or vanilla ice cream (optional, for serving)

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C).
Mix the Pumpkin Base: In a 9×13 baking dish, whisk together the pumpkin pie filling, evaporated milk, and eggs until smooth.
Layer the Cake Mix: Evenly sprinkle the dry spice cake mix over the pumpkin mixture—do not stir.
Add the Butter: Slowly drizzle melted butter over the entire surface. It’s okay if some dry patches remain.
Optional Crunch: Sprinkle chopped pecans on top for texture and added flavor.
Bake: Bake for 50–60 minutes or until the edges are golden and the center is set but slightly jiggly.
Cool and Serve: Let cool in the pan for 1–2 hours. Serve warm or chilled, topped with whipped cream or ice cream if desired.

Notes

Don’t use plain pumpkin puree—make sure it’s pumpkin pie filling for best flavor. For extra richness, brown the butter before drizzling. The cake can be made a day ahead and served chilled.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American