Air Fryer Pumpkin Dump Cake
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The best part about Air Fryer Pumpkin Dump Cake is that you literally dump everything in and the air fryer does the work. The pumpkin custard sets up perfectly while the cake mix becomes a golden, buttery crust. Pecans add crunch, and every spoonful is warm and irresistible. It always disappears faster than any dessert I’ve ever made.
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I make it for Thanksgiving, fall gatherings, potlucks, and Friendsgiving because it’s a crowd-pleaser that barely needs any hands-on time. It’s the kind of dessert everyone actually finishes, and it works perfectly for Christmas dinner too. Store leftovers in the fridge for up to 5 days or freeze individual slices for 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Pumpkin Dump Cake with Step-By-Step Instructions
Let me guide you through making this warm, spiced dessert right in your air fryer.
Prep Your Pan
Grease a 9×13 baking pan with nonstick spray. Make sure you get the corners and edges well so nothing sticks when you’re scooping out servings later. I always reach for my favorite casserole dish like this one because it bakes everything evenly and makes serving so much easier.
Mix the Pumpkin Layer
In a large mixing bowl, whisk together the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth. If you prefer a slightly sweeter custard, you can add a little white sugar as an optional boost, and you can swap in large eggs if you want the custard layer to set a little firmer.
Pour this mixture into your greased pan and spread it out evenly. This creates the custardy bottom layer that’ll set up while everything bakes.
Add the Cake Mix and Toppings
Sprinkle the entire box of yellow cake mix over the pumpkin layer. Don’t stir it in; leaving it on top helps it bake into a golden, buttery crumble that forms the signature dump-cake topping.
Then add your coarsely crushed graham crackers or pecans over the cake mix. I like using a mix of both because it gives the topping a pleasing contrast in texture.
Drizzle with Butter
Pour the melted butter evenly over the entire surface, making sure to cover as much of the dry cake mix as possible. If you want a slightly more textured, crumbly topping, you can add a few small pieces of cold butter on top as an optional extra.
I use this silicone spatula to spread the melted butter evenly so every bit of the cake mix gets coated for the perfect crust.
Air Fry Until Set
Place the pan in your air fryer and bake at 325°F (160ºC) for 25 minutes of cooking time. You’ll know it’s done when the center is set and doesn’t jiggle when you gently shake the pan, and the edges are lightly browned and starting to pull away from the sides.
Serve Warm or at Room Temperature
Let it cool for about 10 minutes before serving. Top each serving with a drizzle of caramel syrup or a little caramel sauce if you want extra richness, plus a scoop of vanilla ice cream and some chopped pecans. The ice cream melts into the warm cake and creates the best sauce. Serve and enjoy!
If I’m bringing this casserole to potlucks or parties, I transfer it to a sturdy airtight container so the topping stays crisp and the custard layer doesn’t shift during the drive. An insulated casserole carrier like this one also helps keep it warm and makes it so much easier to transport. It’s one of my go-to tricks for showing up with a dessert that still looks freshly baked.
Ingredients
- 1 cup pure pumpkin
- 1 cup evaporated milk
- 1 cup light brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup butter melted
- 1 cup graham crackers or pecans coarsely crushed
To serve:
- Caramel syrup
- Chopped pecans
- Ice cream
Instructions
- Grease a 9×13 baking pan with nonstick spray.
- In a large bowl, mix together the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Pour the mixture into the prepared pan.1 cup pure pumpkin, 1 cup evaporated milk, 1 cup light brown sugar, 3 eggs, 3 teaspoons pumpkin pie spice
- Sprinkle the entire box of cake mix on top, then add nuts or graham crackers and toffee chips.1 box yellow cake mix, 1 cup graham crackers or pecans
- Drizzle melted butter evenly over everything.1 cup butter
- Bake in the air fryer at 325°F (160ºC) for 25 minutes, until the center is set and the edges are lightly browned.
- Serve warm or at room temperature with caramel syrup, ice cream and pecans.Caramel syrup, Ice cream, Chopped pecans
Notes
- Check your air fryer capacity: A 9×13 pan fits in most large air fryers, but if yours is smaller, use an 8×8 pan and reduce the baking time to 20 minutes.
- Don’t stir the cake mix: Leave it dry on top of the pumpkin layer so it creates that distinct crunchy topping when the butter soaks through.
- Use coarsely crushed graham crackers: If you crush them too fine, they’ll just dissolve into the butter. You want visible chunks that get crispy and add texture.
- Let it cool slightly before serving: The pumpkin layer needs about 10 minutes to set up after baking; otherwise, it’ll be too loose and soupy when you scoop it.
- Serve it warm for best results: The contrast between the warm cake and ice cream is what makes this dessert so good. Reheat leftovers before serving.
- Flash freeze for clean portions: Cut the cooled cake into squares and freeze them on a baking sheet for 1 hour before transferring to containers so they don’t stick together.
Nutrition
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days to keep them moist and fresh. I usually cover the pan tightly or transfer portions to smaller containers like these. When you’re ready to reheat, microwave individual servings for 30–45 seconds or warm the whole pan in the air fryer at 300°F for 5–7 minutes.
For longer storage, cut the cake into individual portions and wrap each piece in this BPA-free plastic wrap, then place them in a freezer-safe container or freezer bag. They’ll keep in the freezer for up to 2 months. Thaw in the fridge overnight and reheat before serving with ice cream. The texture holds up really well after freezing.
What to Serve With Air Fryer Pumpkin Dump Cake
This dessert is rich and sweet, so I like pairing it with vanilla ice cream or a dollop of whipped cream to balance the spiced pumpkin flavors. Hot apple cider or coffee works well as drinks alongside it.
You can also dress it up with extra toppings like toasted pecans, a dusting of cinnamon sugar, or crushed gingersnaps if you want something a little different. Some people drizzle maple syrup instead of caramel, and that works too.
More Easy Recipes for You to Try at Home
If you love this, check out these other air fryer dessert favorites.
