This Pumpkin Dump Cake blends creamy pumpkin custard and a crunchy, browned-butter cake topping for a simple but satisfying fall dessert. The base is a mix of pumpkin puree, evaporated milk, eggs, and spice, with dry cake mix and chopped nuts layered on top. Brown butter drizzled over the top bakes into a golden, slightly crispy crust. Serve warm, chilled, or with whipped cream - it's versatile and comforting.
Now I know that the name "dump cake" isn't so appetizing but trust me, "dump cakes" are very easy and delicious. I first learned this when making my peach dump cake recipe. Traditionally a dump cake is a can of pie filling dumped into a pan and a cake mix dumped on top. The cake mix is sprinkled on top of the bottom to create something that is like a cross between a cookie, cake and cobbler topping. The cake mix is paired with butter to make the topping. I prefer to use browned butter for the added nutty and caramel flavors.
This is a great recipe to make with kids and serve at parties. Obviously this would be great at your Halloween or Thanksgiving dessert spread. My caramel apple dump cake is also a delicious fall treat!
Featured Review
"Perfection! Delicious! Like a cake and pie altogether with buttery goodness! I will be making this again. 10/10!!"
Angela
What You'll Need to "Dump" This Right
- Pumpkin Puree + Evaporated Milk + Eggs + Spices: The custard base that holds flavor and moisture. You can use store bought pumpkin pie spice or make a blend of ground cinnamon, nutmeg, ginger, allspice and cloves I have a recipe for pumpkin pie spice.
- Yellow Cake Mix: Sprinkled on top to form a cake-like top crust over the custard.
- Chopped Nuts (Pecans or Walnuts): Add texture and nutty contrast on top.
- Browned Butter: Offers caramel and nutty depth when drizzled over-this is a flavor booster.
- Spices & Vanilla: Tie the pumpkin flavor together and keep it warm and aromatic.
You could serve this pumpkin dump cake with whipped cream, ice cream, even some caramel sauce! Next time, try my Upside Down Granola Cake!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Mix, Layer, Brown Butter & Bake
I love it chilled from the refrigerator served with whipped cream.
My friends loved this pumpkin dump cake- the creamy pumpkin bottom and slightly crunchy topping is delicious!
Tips for Success
- Make sure to use room temperature ingredients so they all combine evenly.
- Before using the evaporated milk shake the can so its all combined.
- Whipped Cream, Vanilla Ice Cream and Caramel Sauce are all great toppings
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Pumpkin Dump Cake with Browned Butter
This amazing pumpkin dump cake recipe only requires a few ingredients, is easy to make, and is a big hit with the family and friends.
- Total Time: 55 Minutes
- Yield: 12-15 Slices 1x
Ingredients
- 1 (15oz) Can Pumpkin Puree
- 1 (120z) Can Evaporated Milk
- 200 grams (1 Cup) Light Brown Sugar
- 3 Large Eggs, at room temperature
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Pure Vanilla Extract
- 1 (15.25oz) Box Yellow Cake Mix
- 8oz (1 Cup/ 2 Sticks) Butter, browned
- 1 cup Chopped Pecans or Walnuts
Instructions
- Preheat oven to 350F/180C. Grease a 9"X13" baking dish with non-stick cooking spray and set aside.
- In a medium bowl mix together the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract. Make sure to mix until trace of egg yolk is left behind.
- Pour the pumpkin custard mixture into the prepared pan then sprinkle the box of cake mix evenly on top. Then scatter the chopped nuts.
- In a medium pot over low-medium heat brown the butter for a few minutes. Make sure to stir the butter and watch it so it does not burn. Here is a post with step-by-step photos to brown butter.
- Drizzle the brown butter evenly over cake mixture, as best as you can.
- Bake for 45-50 minutes, until the cake is fully cooked through, if you jiggle the pan the cake should be set. Let cool for at least 15 minutes, you can serve it warm or cool then chill it. I love it chilled from the refrigerator served with whipped cream. Store leftovers in the fridge covered for up to 4 days.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Dallas says
This was amazing who knew brown butter was so good. Will make this again and again.
Elizabeth Waterson says
Yay! Thank you so much for the 5-star review, Dallas! Brown butter really is my favorite ingredient!!! Take care. XX Liz
Anonymous says
Angela Anibal says
Perfection! Delicious! Like a cake and pie altogether with buttery goodness! I will be making this again. 10/10!!
Elizabeth Waterson says
Thank you so much for the lovely review Angela!! I hope you had a beautiful Thanksgiving! XX Liz