When fall rolls around, all I want to do is fill my kitchen with warm spices, cozy flavors, and the smell of pumpkin baking in the oven. If you're craving something easy, indulgent, and seriously satisfying, this Pumpkin Dump Cake is about to be your new go-to fall dessert, right next to this pumpkin bread recipe and this pecan pie dump cake.
I've put together a list of easy dump cake recipes that work well for sharing and gatherings.
This is one of those desserts that checks all the boxes: it's simple, comforting, feeds a crowd, and tastes like you spent way more time in the kitchen than you actually did.
The pumpkin layer is rich and creamy, like pumpkin pie, and it's topped with a buttery, golden cake layer that's soft and just a little crispy around the edges. Add some crunchy pecans (or walnuts!), and you've got texture heaven in every bite.
Why You'll Love This Pumpkin Dump Cake Recipe
- Dump-and-bake easy: No fancy mixers or complicated steps here. If you’re more in to no-bake recipes, try this pumpkin lush for a great make-ahead option!
- Pumpkin pie meets cake: Creamy base, golden buttery topping.
- Perfect for holidays or last-minute guests: Feeds 12 and can be made ahead!
- Customizable: Swap the cake mix, add spices, or go nut-free if needed.
Ingredients
You'll only need a handful of pantry staples to make this easy fall dessert:
- 1 can (15 oz) pure pumpkin puree (not pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
Tools You'll Need
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula or spoon
- Can opener
- Microwave-safe bowl (for butter)
- Knife or offset spatula
- Toothpick (to test doneness)
- Oven mitts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy cleanup.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture into your prepared pan and spread it evenly.
- Sprinkle the dry cake mix right over the top - don't stir it in!
- Drizzle the melted butter evenly across the dry mix. Then sprinkle pecans (if using) all over the top.
- Bake for 50-60 minutes or until golden brown and the center is set. A toothpick should come out clean.
- Let it cool for 20-30 minutes before slicing. Serve warm, room temp, or chilled. Don't forget the whipped cream or a scoop of vanilla ice cream on top!
Helpful Tips
- Use pure pumpkin - Avoid canned pie filling, which already has sugar and spices added.
- Even coverage is key - Sprinkle that cake mix as evenly as you can and don't stir.
- Butter drizzle trick - Pour the melted butter slowly and evenly. Dry patches? Spray lightly with cooking spray next time!
- Nuts or no nuts - Toast the pecans/walnuts first for extra flavor, or leave them off for a nut-free version.
- Spice it up - Add extra cinnamon, nutmeg, or even a touch of ground ginger if you love bold flavors.
- Let it chill - This cake slices even better after it rests (it's amazing the next day!).
FAQs
Yes! It actually tastes better the next day. Just refrigerate and reheat slices if you prefer it warm.
Absolutely. Spice cake mix is a great fall-friendly swap if you want more spice flavor.
Make sure the melted butter covers as much of the top as possible. You can also lightly press any dry spots into the filling before baking.
A little of both! The bottom is creamy like pie, and the top is crumbly like cake.
Yes, once cooled. Wrap slices well or store in airtight containers. Thaw overnight in the fridge and reheat if desired.
Cover and refrigerate for up to 4 days. It's delicious cold or warmed up!
How to Serve Pumpkin Dump Cake
Top each slice with:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A sprinkle of cinnamon or pumpkin spice
This cozy dessert is perfect for Thanksgiving, fall potlucks, or a random Tuesday when you need a pumpkin fix.
More Dump Cakes to Try
If you're baking for a group, you might also like these desserts for a potluck. Or, this is the kind of easy dessert that belongs right alongside other old-fashioned cake recipes that never go out of style.
Love easy desserts like this one? Make sure to check out:
📌 Don't forget to save this recipe on Pinterest so you have it all season long!
More Dessert Recipes
Recipe
Pumpkin Dump Cake
Video
Ingredients
- 15 ounce can pure pumpkin puree
- 12 ounce can evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 box yellow cake mix
- 1 cup 2 sticks unsalted butter, melted
- 1 cup chopped pecans or walnuts
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, pumpkin spice, and salt until smooth and well combined.
- Pour the pumpkin mixture into the prepared pan and spread it evenly. Sprinkle the dry cake mix evenly over the top. Do not stir!
- Drizzle melted butter evenly over the dry cake mix. Sprinkle pecans all across the top.
- Bake for 50-60 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
- Let the cake cool for at least 20-30 minutes before slicing. Serve warm, at room temperature, or chilled. Top with whipped cream or a scoop of vanilla ice cream. You can even sprinkle a little bit of cinnamon over the top of the ice cream or whipped cream.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Terry Rhoades says
I made this for Thanksgiving. It was delicious! Thank you for sharing your recipe.
Jessica says
I’m so happy to hear that you liked this pumpkin dump cake too, thank you so much for sharing!
Susan Savana says
After the cake has completely cooled turn it over one a cookie sheet and frost it with this creamy mixture one pack of cream cheese one bowl of cool whip and powder sugar when it tastes good to you frost the cake and chill in the fridge until set
If you desire sprinkle some
Sally Strohm says
One of my all time favorites!
Jessica says
Yay!! I’m so glad you love it too. It’s the perfect fall dessert. 🙂