Skillet Pumpkin Dump Cake

This skillet pumpkin dump cake looks almost too easy going into the oven. Then it comes out with a creamy pumpkin layer and a buttery golden topping, and suddenly everyone wants the corner piece.

It’s a little like pumpkin pie and cobbler had a very delicious baby. The bottom is soft, warmly spiced, and custardy, while the top has crisp ridges and tender buttery pockets.

And yes, you really do sprinkle the dry cake mix straight over the pumpkin filling. No separate mixing bowl needed.

The cast-iron skillet gives the cake plenty of golden edges, but an oven-safe baking dish works too. Just make sure the butter reaches as much of the cake mix as possible.

This dessert is best served warm, when the filling is soft and the topping still has a little crunch.

Add vanilla ice cream or whipped cream, and serve it beside Skillet Apple Crisp for a wonderfully cozy Thanksgiving dessert table.

How To Make Pumpkin Dump Cake

1. Prepare the skillet.

Heat the oven to 350°F. Butter a 10- to 12-inch cast-iron skillet, making sure to coat the sides as well as the bottom.

Set the skillet on a rimmed baking sheet in case the pumpkin layer bubbles near the edge.

2. Mix the pumpkin layer.

Whisk the pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl until smooth.

Use pumpkin purée, not pumpkin pie filling. Pie filling already contains sugar and spices and would make the measurements unreliable.

3. Pour it into the skillet.

Pour the pumpkin mixture into the prepared skillet and spread it into an even layer.

Tap the skillet lightly against the counter to release large air bubbles.

4. Add the dry cake mix.

Sprinkle the cake mix evenly over the pumpkin layer from edge to edge.

Do not stir it in. The separate dry layer is what creates the craggy topping instead of an ordinary cake batter.

Break up large lumps with your fingers so the layer is reasonably even.

5. Cover with melted butter.

Drizzle the melted butter slowly over the cake mix, trying to moisten as much of the surface as possible.

Small dry patches are normal and become crisp as the dessert bakes. Very large bare areas can remain powdery, so redirect the last spoonfuls of butter where they are needed most.

6. Bake until set and golden.

Bake for 50 to 60 minutes. The top should be deeply golden, the edges should look set, and the center should retain only a slight wobble rather than moving like liquid.

If the top browns too quickly, cover the skillet loosely with foil for the final portion of the bake.

7. Cool before serving.

Rest the dump cake for at least 30 minutes. The pumpkin layer continues setting as it cools and will scoop more cleanly than it does straight from the oven.

Serve warm with vanilla ice cream or at room temperature with whipped cream.

Why Is It Called a Dump Cake?

The name describes the assembly method: a wet fruit or custard layer goes into the pan, dry cake mix is scattered over it, and butter is added on top.

There is no separate cake batter to beat. This pumpkin version does require whisking the custard layer, but the topping still follows the classic dump-cake pattern.

How To Avoid Dry Cake-Mix Patches

Spread the cake mix evenly and pour the butter in a slow, thin stream.

Do not stir the layers together. If you see a very large untouched patch after adding the butter, spoon a little melted butter from a well-covered area toward it before baking.

Cast Iron or Baking Dish?

A 10- to 12-inch oven-safe skillet gives the dessert a broad surface and browned edges.

You can use a greased 9-inch square baking dish instead. The deeper layer may need several additional minutes. Check the center for a gentle wobble and the topping for an even golden color.

Easy Variations

Use spice cake mix: It creates a darker, more strongly spiced topping.

Add pecans: Sprinkle 1/2 cup chopped pecans over the cake mix before adding the butter.

Add vanilla: Whisk 1 teaspoon vanilla extract into the pumpkin mixture.

Use brown sugar: Replace half the granulated sugar with packed light brown sugar.

Make-Ahead Instructions

Bake the dessert up to one day ahead, cool it, cover it, and refrigerate it.

Warm individual portions briefly before serving, or place the covered skillet in a 300°F oven until gently warmed. Add ice cream only after reheating.

Storage

Because the pumpkin layer contains eggs and evaporated milk, refrigerate the cake within two hours.

Cover and use it within three to four days. Reheat only the portion you plan to serve so the topping does not repeatedly soften and cool.