Easy Pumpkin Dump Cake Recipe
This Pumpkin Dump Cake Recipe is an easy fall dessert that is about to become your new go-to for gatherings, potlucks, and cozy nights in.
With just a handful of ingredients and almost no prep time, you’ll have a warm, spiced treat that tastes like you spent hours baking.
Whether you’re short on time or just craving something simple and delicious, a dump cake is the perfect solution.
This one combines the rich flavors of pumpkin pie with the buttery crunch of a cake mix topping—no fancy techniques required.
What ingredients do you need for a pumpkin dump cake?
- Pumpkin filling – The star of the show! This gives the cake its rich, creamy texture and classic pumpkin flavor. (Make sure it’s pumpkin pie filling if you want it pre-spiced, or use pure pumpkin with added spices.)
- Evaporated milk – Adds creaminess and helps bind the filling, giving it a custard-like texture as it bakes.
- Granulated sugar – Sweetens the pumpkin layer to balance the spices and bring out that cozy dessert vibe.
- Pumpkin pie spice – A warm blend of cinnamon, nutmeg, ginger, and cloves that gives your dessert that unmistakable fall flavor.
- Yellow cake mix – The “dump” part of the cake! This forms a buttery, crumbly topping that contrasts perfectly with the soft pumpkin filling underneath.
- Melted butter – Poured over the dry cake mix, it helps it bake into a golden, slightly crisp topping.
- Chopped pecans (optional) – Adds a crunchy texture and nutty flavor that complements the soft filling and buttery topping.
- Whipped cream or vanilla ice cream (for serving) – The perfect finishing touch! Adds a cool, creamy contrast to the warm cake.
To make a pumpkin dump cake, mix together pumpkin filling, milk, sugar, eggs, and pumpkin pie spice, then pour it into a greased 9×13 pan.
Top with pecans and boxed cake mix, drizzle with melted butter, and bake at 350°F for 55–60 minutes until golden brown.
Let it cool slightly before serving with homemade whipped cream or vanilla ice cream.
Not spreading the butter evenly over the dry cake mix. If parts of the mix stay dry, you’ll end up with raw flour patches on top. Make sure to drizzle melted butter evenly across the entire surface—or dot with thinly sliced butter if you prefer.
Yes! Because it contains eggs and milk, any leftovers should be refrigerated. Let it cool completely, then cover tightly and store in the fridge for up to 4 days.
Definitely. It’s great for making ahead! Bake it, let it cool, then cover and refrigerate. Warm slices in the microwave or oven before serving for that fresh-from-the-oven taste.
You can, but results may vary. Muffin mix is typically sweeter and denser than cake mix, and might not create the same crumbly, buttery topping. If it’s all you have, it can work in a pinch—just reduce the sugar in the filling to balance the sweetness.
Definitely—spice cake mix adds even more fall flavor, or try white or butter cake mix for a milder taste.
The top should be golden brown and the edges slightly crisp. The center should be set—not jiggly.
If you’re loving the cozy flavors of this pumpkin dump cake, you’ll want to check out these other delicious fall recipe ideas too!
- From fruity favorites to chocolatey indulgence, this list of 30 delicious dump cake recipes is full of easy desserts that anyone can make.
- Whether you’re baking, roasting, or blending, these pumpkin recipes bring out all the best flavors of fall.
- Moist, spiced, and topped with cream cheese frosting, pumpkin cake is a classic you’ll want on repeat all season long.
- Wondering what to do with extra pumpkin pie filling? Don’t let it go to wast! These clever ideas will help you turn it into something tasty in no time.
MALACASA 4.4 QT Baking Dish, 9×13 Large Casserole Dish for Oven, Ceramic Baking Pan, Rectangular Lasagna Pan Deep with Handles for Baking, Durable Microwave Oven Safe, White, Series BAKE-BAKE
Simply Organic Pumpkin Spice, 1.94-Ounce Jar, Organic Nutmeg, Cloves, Ginger & Cinnamon, Enhances Tea, Seasoning, Kosher
Pumpkin Dump Cake Recipe
Ingredients
- 29 oz can of pumpkin puree
- 12 oz can of evaporated milk
- 1 ½ teaspoons pumpkin pie spice
- 1 cup sugar
- 4 large eggs
- 15.25 oz box of yellow cake mix
- ¾ cup chopped pecans
- 1 cup butter
- Cool Whip for serving
Instructions
- Preheat your oven to 350 degrees fahrenheit, and spray a 9×13 inch pan with nonstick cooking spray.
- In a large mixing bowl, combine pumpkin filling, milk, sugar, eggs, and pumpkin pie spice.
- Pour into the prepared baking dish in an even layer.
- Sprinkle pecans over the pumpkin mixture, then sprinkle the boxed cake mix over top.
- Melt the 1 cup of butter, and drizzle the melted butter evenly over the dry cake mix.
- Bake for 55-60 minutes, and let cake cool slightly.
- Serve your dump cake warm with a scoop of vanilla ice cream or whipped cream.
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