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Pumpkin Dump Cake brings together warm pumpkin flavor and a crisp, buttery topping for a simple dessert everyone will love. An easy dump cake recipe that bakes into a rich, comforting treat perfect for any fall occasion.
If you’re looking for the perfect fall dessert that’s effortless, delicious, and guaranteed to be a crowd-pleaser, you’re going to love this Pumpkin Dump Cake. It’s warm, sweet, perfectly spiced, and comes together with only a few simple ingredients.
Whether you’re hosting Thanksgiving, craving something pumpkin-y on a chilly night, or want a dessert you can prep in minutes, this recipe checks all the boxes. Pumpkin lovers will especially love this dessert because it’s bursting with cozy pumpkin goodness. My pumpkin-loving husband insists it tastes even better than traditional pumpkin pie!
This easy pumpkin dump cake recipe has a creamy pumpkin pie layer on the bottom and a buttery, crunchy cake topping that bakes to golden perfection. Serve it warm with vanilla ice cream or whipped cream, and you’ll have everyone asking for seconds!
What is a Dump Cake?
A dump cake is one of the easiest, most beginner-friendly desserts you can make. Instead of mixing batter in a bowl, you simply “dump” the ingredients into a baking dish, layer them, and let the oven do the work. Most dump cakes start with a soft, flavorful base, like fruit or pumpkin, and are topped with a dry cake mix.
The magic happens when you pour melted butter over the cake mix. As it bakes, the butter soaks into the dry mix, creating pockets of golden, crispy, buttery crumbles on top. This rich, buttery layer contrasts perfectly with the soft, sweet filling underneath, giving dump cakes their signature texture without any stirring or mixing required. It’s a no-fuss dessert that delivers incredible results with minimal effort.
Why You’ll Love This Pumpkin Dessert
- Only a few ingredients – Made with simple pantry staples and a box of cake mix, this easy recipe comes together without any hard-to-find items.
- No mixing required – Just dump, layer, and bake! The oven does all the work, making this pumpkin cake perfect for busy days or last-minute gatherings.
- Perfect texture – You get a creamy, custard-like pumpkin layer on the bottom and a buttery, crunchy topping on top for the ultimate and easy fall dessert.
- Great for holidays -This is a guaranteed crowd-pleaser at Thanksgiving, Friendsgiving, potlucks, or any fall celebration.
- Easily customizable – Make this quick dessert your own by adding chocolate chips, a caramel drizzle, toffee bits or even swapping in different cake mixes.
Pumpkin Dump Cake Ingredients
- Pumpkin Puree – Forms the creamy pumpkin base full of rich fall flavor.
- Evaporated Milk – Adds creaminess and helps create that custard-like pumpkin layer.
- Eggs – Bind the pumpkin mixture together so it sets as it bakes.
- Brown Sugar – Adds sweetness with a warm, caramel-like depth.
- Sugar – Balances the brown sugar and sweetens the pumpkin layer.
- Pumpkin Pie Spice – Gives the dessert its classic fall flavor.
- Yellow Cake Mix – Creates the buttery, golden crust.
- Chopped Pecans – Adds crunch and a toasted nut flavor (optional but delicious).
- Butter – Melts into the cake mix to form the crispy, buttery crumble topping.
How to Make This Simple Pumpkin Dump Cake Recipe
1. Prep the Oven & Pumpkin Mixture
Preheat your oven to 350°F. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, and pumpkin pie spice until smooth.
2. Assemble the Dump Cake
Grease a 9×13 baking dish and pour the pumpkin mixture into the pan. Sprinkle the dry yellow cake mix evenly over the top, followed by the crunchy pecans. Arrange the sliced butter pieces across the entire top of the cake mix.
3. Bake
Bake for 60–70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
4. Serve
Let the cake cool slightly, then serve warm with whipped cream or a scoop of ice cream.
Tips & Tricks for the Best Pumpkin Pie Dump Cake
- Use pumpkin puree, not pumpkin pie mix – Make sure you’re using 100% canned pumpkin puree for this recipe and not pumpkin pie filling.
- Spread the butter evenly – Make sure the butter slices or melted butter covers as much of the cake mix as possible. This helps the topping get golden, crispy, and fully baked.
- Don’t stir the layers – Dump cakes work best when everything stays layered. Resist the urge to mix!
- Use parchment for easy cleanup – Lining your baking dish makes lifting, cutting, and serving much simpler.
- Check for doneness – The center should be set and the topping golden brown. If the top is browning too quickly, lightly tent with foil.
- Let it rest before serving – Allowing the cake to cool for 20–30 minutes helps the pumpkin layer firm up and makes serving easier.
- Serve warm – This dessert tastes best warm and gooey, especially with a scoop of vanilla ice cream or fresh whipped cream.
How to Store Leftover Pumpkin Dump Cake
- Refrigerator – Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It will keep in the fridge for 2-3 days. The topping may soften slightly, but the flavor stays delicious.
- Freezer – Pumpkin Dump Cake freezes well! Cut it into individual portions, wrap each piece tightly, and store in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating – Warm leftovers in the microwave for 20–30 seconds per serving or reheat in the oven at 300°F for 10–12 minutes to revive the crispy topping.
Frequently Asked Questions
Can I use pumpkin pie mix instead of pumpkin puree?
No! pumpkin pie mix contains added sugar and spices, which will make the dessert too sweet and throw off the texture. Always use 100% pumpkin puree for best results.
Do I need to stir the layers together?
No! Dump cakes work because the layers stay separate. The pumpkin mixture bakes into a creamy base while the cake mix and butter form a buttery, crunchy topping.
Can I make this ahead of time?
Yes! You can bake the dump cake earlier in the day and store it in the refrigerator. Reheat it in the oven before serving to crisp up the topping.
Can I use a different cake mix flavor?
Absolutely. A box of yellow cake mix is the classic choice, but you can easily swap it out. In place of the yellow cake mix, try using spice cake mix, white cake mix, chocolate cake mix or even butter pecan cake mix if you want to change up the flavor.
Do I have to add the pecans?
Nope! They add a delicious crunch, but the recipe works perfectly without them if you prefer a nut-free version.
How do I know when it’s done baking?
The top should be golden brown and a toothpick inserted into the center should come out mostly clean. The pumpkin layer will still be soft, similar to pumpkin pie.
Can I double this recipe?
Yes—just bake it in two separate 9×13 pans. One pan won’t bake properly if doubled.
Is this recipe gluten-free?
It can be! Simply use a gluten-free yellow cake mix. All other ingredients are naturally gluten-free.
More Delicious Dump Cake Recipes
Easy Pumpkin Dump Cake
Ingredients
- 29 ounce can pumpkin puree
- 12 ounce can evaporated milk
- 3 eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 teaspoons pumpkin pie spice
- 15.25 ounce box yellow cake mix
- 1 cup pecans
- 12 tablespoons butter sliced
Instructions
- Preheat your oven to 350 degrees and grease a 9×13 baking dish.
- In a large bowl whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar and pumpkin pie spice.
- Pour your pumpkin batter into the baking dish.
- Sprinkle the dry cake mix all over the top of the pumpkin mix.
- Sprinkle with the pecans.
- Place the sliced butter all over the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool and serve with whipped cream or vanilla ice cream.