Easy Pumpkin Dump Cake Recipe

Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 75 min
Ingredients: 15 oz pumpkin puree; 12 oz evaporated milk; ¾ cup granulated sugar; ½ cup brown sugar; 2 eggs (large); 1 Tablespoon pumpkin pie spice; 1 teaspoon vanilla extract; 1 box yellow cake mix (or spice cake mix); ¾ cup butter (melted); ½ cup pecans (chopped, optional)

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This Pumpkin Dump Cake Recipe is a fuss-free fall dessert. The cake is packed with warm pumpkin pie flavor, and topped with a buttery cake crust. Golden, crisp, and irresistible, it’s the ultimate shortcut to pumpkin pie vibes with no crust rolling required. Just dump and bake!

A piece of pumpkin dump cake on a plate with a scoop of ice cream on top.

Table of Contents

It’s once again that time to pumpkin everything! While I’m most excited to make batches of our Roasted Pumpkin Seeds Recipe, this easy pumpkin dump cake recipe also aligns well with the abundance of affordable pumpkins right now.

Whether you’re using your own homemade pumpkin puree, or buying it from the store, it’s one of the key ingredients in this easy recipe. It’s also used in our Pumpkin Spice Poke Cake Recipe, another easy pumpkin dessert.

Pumpkin dump cake is a straightforward dessert that uses simple ingredients like pumpkin puree and a box of cake mix. The base is custardy and rich like pumpkin pie, while the top bakes up with a crumbly, buttery cake texture.

It’s a great option when you need a quick dessert for after dinner, for gatherings, or even for a festive Thanksgiving dessert. That is, if you don’t make our Individual Mini Pumpkin Pies.

What is Pumpkin Dump Cake?

A dump cake is a tasty dessert that is incredibly simple to make. It’s made by dumping a fruit-based mixture that is fresh or canned into a baking dish, then topping it with dry boxed cake mix and melted butter. Another easy dump cake recipe is our Peach Dump Cake Recipe.

In this case, the base tastes like pumpkin pie filling and the top bakes into a crumbly, cake-like texture.

Why You’ll Love This Recipe

Easy Recipe – This simple pumpkin dump cake takes just a few ingredients and layers them to create a dessert that is the perfect balance between a homemade and a hassle-free treat.
Rich, Autumnal Flavors – The comforting blend of pumpkin and warm spices is festive and soothing.
Crowd-Pleasing – The contrast between the soft, moist pumpkin base and the crisp, buttery cake topping creates an irresistible combination.

Total Time: 1 Hour

Serves: 12

Pumpkin dump cake with pecans on top, in a white baking dish, with a piece taken out.

Ingredients and Notes

Ingredients on a table to make pumpkin dump cake recipe.

Pumpkin Purée – You can use homemade pumpkin puree if you’d like,
just make sure it’s well-drained to match the consistency of canned puree.
Evaporated Milk – I you instead want to use sweetened condensed milk, omit the granulated sugar in this recipe.
Sugar – You’ll need both granulated sugar and light brown sugar for this recipe.
Pumpkin Pie Spice – Or use a mix of cinnamon, nutmeg, ginger, and cloves. The same spices are used in our Pumpkin Spice Streusel Muffins Recipe.
Cake Mix – Yellow cake mix is most common, and this is a pumpkin dump cake with yellow cake mix. Yet, you can also use a box of spice cake mix for an extra depth of fall flavor. Vanilla or white cake mix can work in a pinch as well.
Nuts – Adding either chopped pecans or chopped walnuts is an optional ingredient.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Variations

Cake Mix Variations (instead of a box of yellow cake mix)

Spice Cake Mix – Swap the yellow cake mix for a spice cake mix to enhance the flavors of fall.
Gingerbread Cake Mix – The combination of pumpkin with molasses and ginger will bridge the gap between holidays.
White Cake Mix – This allows the pumpkin and fall spices to shine on their own.

Add-In Options

Chocolate Chips – Sprinkle ½ cup of chocolate chips on the batter before adding the cake mix for a semi-sweet surprise that melts into pockets of joy throughout the cake.

Topping Variations

Caramel Drizzle – When the cake has cooled slightly, drizzle it with caramel sauce.
Maple Syrup Drizzle – After baking, drizzle pure maple syrup over the top to add a deep, caramelized sweetness that complements the spices wonderfully.
Toffee Bits – Finish with toffee bits on top of ice cream or whipped cream.

Homemade pumpkin dump cake with a closeup of some on a fork.

Tips for Success

Use canned pumpkin puree, and not pumpkin pie filling. Same goes for our Pumpkin Bundt Cake Recipe.
If you use a smaller pan for this recipe, the baking time will need to be increased to accommodate the thicker cake.
Layer evenly and sprinkle the cake mix evenly, to avoid sinking.
Slowly drizzle the melted butter as evenly as possible, or you can also cut soft butter into small pieces and place evenly on the cake mix.
Dump cake recipes bake until topping is golden brown, the signal that the sugar have caramelized just enough for that slight crunch without burning.
Allow the cooked cake to rest before serving, so it sets and an added topping won’t melt too fast.

How to Make Pumpkin Dump Cake

ingredients to make pumpkin dump cake recipe in a glass bowl with vanilla extract.

STEP 1 – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray. In a large bowl, whisk together pumpkin purée, evaporated milk, sugars, eggs, pumpkin pie spice, and vanilla until smooth. Pour into the prepared baking dish.

dry cake mix being sprinkled on top of pumpkin cake batter.

STEP 2 – Sprinkle the dry cake mix pack evenly over the top of the pumpkin mixture. Do not stir.

uncooked pumpkin dump cake recipe in a white baking dish.

STEP 3 – Drizzle melted butter evenly over the top of the cake mix. If using, sprinkle chopped nuts over the top.

Overhead photo of a whole pumpkin dump cake in a white baking dish.

STEP 4 – Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick should come out mostly clean from the center. If you prefer a crispier top, broil for the last 1–2 minutes (watch closely so it doesn’t burn!).

A piece of pumpkin dump cake on a plate.

STEP 5 – Let the pumpkin cake cool for at least 15–20 minutes before serving. Best served warm with whipped cream or a scoop of vanilla ice cream. Enjoy!

Serving Suggestions

One great thing about pumpkin dump cake is that you can enjoy it warm, at room temperature, or even cold. It’s great with a hot cup of coffee and our Homemade Pumpkin Spice Coffee Creamer.

I love to enjoy pumpkin pie dump cake with whipped cream or vanilla ice cream on top, and sometimes I add a drizzle of caramel or chocolate sauce for some extra indulgence.

How to Store Pumpkin Dump Cake

Store leftovers in the fridge for up to 4-5 days.

Reheat individual slices in the microwave or oven, until just warmed through.

To freeze, place in an airtight container or wrap well in plastic wrap or aluminum foil. For best results, allow to thaw in the fridge overnight before enjoying.

Recipe FAQ

Can I make pumpkin dump cake ahead of time?

Definitely! Pumpkin dump cake can be made up to a day ahead. Store it covered in the refrigerator and serve chilled or gently reheated.

Can I freeze pumpkin dump cake?

Yes! Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.

Why don’t you mix dump cakes?

Unlike other cakes, the beauty of a dump cake is just that – dump it in and bake it. This way the layers make a crispy outside woth a soft and gooey inside.

More Pumpkin Recipes

If you’ve tried this Pumpkin Cake Dump Cake Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Pumpkin Dump Cake

This Easy Pumpkin Dump Cake Recipe s perfect for Fall and a delicious Thanksgiving dessert. Packed with warm pumpkin pie flavor, and topped with a buttery cake crust. Just dump and bake!

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 50

Cooling Time: 15

Total Time: 1 15

Servings:

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

15 oz pumpkin puree
12 oz evaporated milk
¾ cup granulated sugar
½ cup brown sugar
2 eggs (large)
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1 box yellow cake mix (or spice cake mix)
¾ cup butter (melted)
½ cup pecans (chopped, optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin purée, evaporated milk, sugars, eggs, pumpkin pie spice, and vanilla until smooth. Pour into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
Drizzle melted butter evenly over the cake mix layer. If using, sprinkle chopped nuts over the top.
Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick should come out mostly clean from the center.
Let cool at least 15–20 minutes before serving. Best served warm with whipped cream or a scoop of vanilla ice cream.