Easy Brown Butter Pumpkin Dump Cake Tips, FAQ & printable recipe

Tips for success

For an extra layer of texture, you can sprinkle a handful of chopped pecans or walnuts over the cake mix before drizzling the brown butter. This adds a nice crunch that pairs beautifully with the soft pumpkin custard.

If you prefer a smoother topping, ensure the cake mix is spread in a very even layer, as clumps of dry mix may remain powdery if not moistened by the butter.

When serving, consider adding a small dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the warm, spiced pumpkin cake and the cold, creamy topping is delightful.

If the top of the cake browns too quickly while the custard is still setting, you can loosely tent the dish with aluminum foil for the last ten minutes of the baking time.

Variations

• Apple Pumpkin Twist: Add a layer of thinly sliced apples between the pumpkin custard and the cake mix for an extra fruity dimension and a classic fall combination.
• Chocolate Pumpkin: Substitute the yellow cake mix with a chocolate cake mix for a decadent twist that pairs the earthy pumpkin flavor with rich cocoa notes.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days in the refrigerator.

Freezer

Store in a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven until warmed through.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. Because this dessert contains eggs and dairy, it should not be left out at room temperature for more than two hours. Proper refrigeration helps keep the custard texture intact and prevents the cake topping from becoming overly soggy over time.

You can prepare the pumpkin custard base up to 24 hours in advance and keep it refrigerated in the baking dish. When ready to bake, simply add the dry cake mix and the brown butter just before putting it in the oven. This makes it a great option for hosting, as you can have the prep work done ahead of time.

Serving ideas

Serve this dump cake warm directly from the oven for the best experience. The contrast between the crisp, buttery top and the smooth, spiced pumpkin custard is most pronounced when the dessert is fresh.

Use a large serving spoon to scoop through both layers, ensuring each portion includes a generous amount of the bottom custard and the crunchy crust.

If you are serving this for a holiday gathering, consider garnishing each plate with a light dusting of cinnamon or a small sprig of fresh mint.

The presentation is simple and rustic, fitting for any casual autumn meal. It is a crowd-pleasing dessert that pairs well with coffee or tea, making it an ideal ending to a hearty dinner with friends or family.

Frequently asked questions

Recipe card

Easy Brown Butter Pumpkin Dump Cake

Prep 10 minCook 50 minRest 10 minTotal 1 h 10 minServes 8

Ingredients

• 30 oz canned pumpkin puree
• 12 oz evaporated milk
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup unsalted butter, browned

Instructions

1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the canned pumpkin, evaporated milk, granulated sugar, eggs, and pumpkin pie spice until smooth and fully combined. Pour the mixture into a 9x13-inch baking dish, spreading it evenly to the edges.
2. Evenly sprinkle the dry yellow cake mix over the pumpkin custard base. In a small saucepan over medium heat, melt the butter until it turns a golden brown color and smells nutty. Carefully drizzle the hot brown butter over the entire surface of the cake mix, ensuring most of the dry spots are moistened.
3. Place the dish in the preheated oven and bake for 50 minutes, or until the top is golden brown and the edges are bubbling. Remove from the oven and let it rest for 10 minutes before serving warm with a large spoon.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

6.5 g

Carbohydrates

52 g

Fat

16 g

Fiber

2.5 g

Sugar

35 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.