Easy Pumpkin Dump Cake Recipe

If you’re searching for the perfect pumpkin dump cake recipe, this one is a must-try. It’s a quick and easy fall dessert that tastes like pumpkin pie with a buttery cake topping.

I’ve made it dozens of times for family dinners, bake sales, and especially Thanksgiving. This recipe only takes 10 minutes to prep and comes out of the oven golden, warm, and full of cozy pumpkin spice flavor.

It’s become a go-to in my kitchen, and it’s always a hit with guests, especially when served with vanilla ice cream or a drizzle of caramel sauce.

Ingredients You’ll Need

Just 8 pantry staples make this delicious dessert.

1. Pumpkin puree – Use canned 100% pumpkin, not pumpkin pie filling.
2. Evaporated milk – Adds creaminess to the pumpkin base.
3. Brown sugar – Light brown sugar gives a rich, molasses-like sweetness.
4. Eggs – Help bind the filling and create a custard texture.
5. Pumpkin pie spice – A cozy blend of cinnamon, nutmeg, and cloves.
6. Yellow cake mix – A box of dry mix forms the crisp topping.
7. Melted butter – Soaks into the cake mix to make it golden and crumbly.
8. Chopped pecans (optional) – Add a nutty crunch to the top.

Pro tip: I often use a spice cake mix for extra fall flavor or a gluten-free yellow mix when baking for friends with dietary restrictions.

Step-by-Step Instructions

It’s as easy as mix, dump, and bake!

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Mix the filling by whisking pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice in a large bowl.
3. Pour the mixture into the prepared baking pan and spread it out evenly.
4. Sprinkle the dry cake mix evenly over the top, do not stir it in.
5. Add pecans for texture if you like (I always do!).
6. Drizzle the melted butter as evenly as possible over the dry cake mix.
7. Bake for 45–50 minutes, until the top is golden brown and the edges look set.

You don’t need to mix the layers, the magic happens while it bakes!

How to Know When It’s Done

Look for these signs your dump cake is ready.

1. Golden top – The surface should be a deep golden brown.
2. Firm edges – The sides should be slightly pulling away from the pan.
3. Set center – Gently shake the pan; it should jiggle slightly but not be liquid.
4. Clean knife – Insert a knife into the center; it should come out mostly clean.

Note: Don’t use the toothpick method like with regular cake, it won’t be accurate due to the moist pumpkin layer underneath.

Storage and Reheating Tips

This dump cake stores and reheats well.

1. Refrigerate leftovers in an airtight container for up to 4 days.
2. To reheat, cover with foil and warm at 350°F for 15 minutes.
3. Freeze for later by wrapping the cooled cake tightly in plastic wrap and foil. Label it and store for up to 2 months.
4. Thaw overnight in the fridge and warm in the oven before serving.

It’s just as good warm or at room temperature, and some people even love it cold from the fridge!

Tasty Variations

Make it your own with simple swaps.

1. Switch cake mix flavors – Try butter pecan, vanilla, or even chocolate fudge for a twist.
2. Add chocolate chips – Sprinkle 1 cup over the pumpkin layer for a rich surprise.
3. Try a nut-free version – Skip the pecans for allergy-friendly baking.
4. Top with toffee bits – For extra sweetness and crunch.

Once I tried it with a devil’s food cake mix, and it turned into a decadent chocolate-pumpkin hybrid, unexpectedly amazing!

Expert Tips for the Best Results

Simple tweaks that make a big difference.

1. Use pumpkin puree, not pie filling – This gives you control over the sweetness and spice.
2. Don’t worry if some dry cake mix is still visible – The butter doesn’t need to coat everything.
3. Let it rest before serving – It firms up as it cools and scoops better.
4. Serve with toppings – Vanilla ice cream, caramel drizzle, or whipped cream elevate each bite.

I’ve made this for holidays, church potlucks, and family dinners, it never disappoints.

FAQs

Quick answers to common dump cake questions.

1. Why don’t you mix the cake mix in? Dump cakes are designed for layers, mixing would change the texture.
2. Is dump cake supposed to be mushy? The base will be moist like a pumpkin pie, but the top should be crisp and crumbly.
3. Why is my dump cake powdery on top? You may not have used enough butter or didn’t spread it evenly. It’s okay if a few spots remain dry, but large patches need more moisture.

Final Thoughts

This pumpkin dump cake recipe is the ultimate easy dessert for fall. Whether you’re hosting Thanksgiving or just craving something sweet and pumpkin-spiced, this recipe delivers every time. With just a few ingredients and minimal cleanup, it’s one of those recipes you’ll come back to year after year.

Pumpkin Dump Cake

This pumpkin dump cake is the ultimate easy fall dessert made with pumpkin puree, cake mix, and warm spices. With just a few pantry staples and under an hour of bake time, you get a buttery, golden topping over a creamy, spiced pumpkin layer. It’s a crowd-pleasing alternative to pumpkin pie that’s perfect for gatherings or a cozy night in.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 20 pieces

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Pumpkin Filling

• 15 oz canned pumpkin puree not pumpkin pie filling
• 12 oz evaporated milk
• 1 cup light brown sugar packed
• 3 large eggs
• 2 tsp pumpkin pie spice

Topping

• 15.25 oz yellow cake mix dry mix only
• 1 cup unsalted butter melted
• 1 cup chopped pecans optional

Equipment

• 9×13-inch baking dish
• Mixing Bowl
• Whisk or Spatula
• Measuring cups and spoons

Method

 

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until well combined.
3. Pour the pumpkin mixture evenly into the prepared baking dish.
4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
5. Add chopped pecans over the top, if using.
6. Drizzle the melted butter evenly across the entire surface of the cake mix.
7. Bake for 45–50 minutes or until the top is golden brown and the edges are set. The center should no longer jiggle.
8. Let cool for at least 15 minutes before serving. Serve warm, room temperature, or chilled.

Notes

You can swap the yellow cake mix for spice cake, white cake, or chocolate for variations. It’s okay if some dry cake mix remains uncovered by butter—it still bakes beautifully. For a gluten-free version, use a gluten-free cake mix.