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Easy Pumpkin Dump Cake: 3-Ingredient Best Dessert

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This incredibly easy pumpkin dump cake requires just three base ingredients and five minutes of prep. With a crunchy, buttery topping and a silky pumpkin custard layer, it’s the perfect no-fuss fall dessert that disappears at every gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix (do not use mix with pudding)
  • 1 cup unsalted butter, cold and cut into small cubes
  • Optional: ½ cup chopped pecans or walnuts
  • Optional: ¼ cup caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla extract until completely smooth (about 30 seconds).
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula. Tap the dish gently on the counter to release air bubbles.
  4. In a separate medium bowl, empty the entire box of yellow cake mix. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the cake mix until it resembles coarse sand with some pea-sized butter pieces remaining.
  5. Evenly sprinkle the cake mix mixture over the pumpkin layer. Do not stir or press down. If using nuts, sprinkle them over the top now.
  6. Bake for 45-55 minutes, until the top is deep golden brown and crispy. If the top browns too quickly (after about 30 minutes), tent loosely with foil.
  7. Cool completely before serving—at least 20-30 minutes to allow the pumpkin layer to set. Place the dish on a cooling rack.
  8. Serve warm or at room temperature. Scoop into bowls, making sure to get some crunchy topping with each serving. Optionally drizzle with caramel sauce or add a dollop of whipped cream.

Notes

Use cold butter for the best crunchy topping. Do not overmix the topping—leave some pea-sized butter chunks. Let the cake rest for at least 20 minutes before serving to allow the pumpkin layer to set. The flavors deepen after a day in the refrigerator. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use dairy-free butter and full-fat coconut milk instead of evaporated milk.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, 3-ingredient dessert, fall dessert, pumpkin cake, dump cake recipe

Find it online: https://bakebelle.com/easy-pumpkin-dump-cake-3-ingredient-best-dessert/