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Easy Irresistible Pumpkin Dump Cake Recipe with Buttery Streusel Topping

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A quick and easy pumpkin dump cake with a buttery, crisp streusel topping that combines a creamy spiced pumpkin base with a golden cake mix layer, perfect for fall and holiday gatherings.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree
  • 1 box (15.25 oz / 432 g) yellow cake mix
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, pinch of cloves)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) evaporated milk
  • 1 cup (225 g) unsalted butter, melted (divided: ½ cup for batter, ½ cup for streusel)
  • For the Butter Streusel Topping:
  • 1 cup (120 g) all-purpose flour
  • 1 cup (200 g) packed brown sugar (light or dark)
  • ½ teaspoon salt
  • ½ teaspoon baking powder (optional)
  • ½ cup (115 g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. In a medium bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, eggs, and evaporated milk until smooth and creamy, about 2-3 minutes.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
  5. Melt ½ cup unsalted butter and drizzle it evenly over the dry cake mix layer.
  6. In a separate bowl, combine the flour, brown sugar, salt, and baking powder (if using). Add the cold, cubed butter.
  7. Cut the butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter.
  8. Sprinkle the streusel topping evenly over the buttered cake mix layer.
  9. Bake in the preheated oven for 45-50 minutes until the topping is golden brown and the pumpkin layer is bubbly around the edges. If the topping browns too quickly, tent loosely with foil after 35 minutes.
  10. Let the cake cool for at least 20 minutes before serving.

Notes

Do not stir after layering the cake mix over the pumpkin mixture to maintain the custardy texture underneath the streusel. Use cold butter for the streusel topping to keep it crumbly and crisp. If topping is not crisp enough after cooling, broil for 1-2 minutes watching closely to avoid burning. For dairy-free version, substitute evaporated milk with canned coconut milk and use vegan butter. For gluten-free, use gluten-free yellow cake mix and gluten-free flour blend for streusel. Optional: add chopped pecans or walnuts to streusel for extra crunch.

Nutrition

Keywords: pumpkin dump cake, pumpkin dessert, easy pumpkin cake, fall dessert, buttery streusel topping, quick pumpkin recipe, holiday dessert

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