This easy pumpkin dump cake is made with just 8 simple ingredients. With layers of spiced pumpkin, yellow cake mix, and buttery crunch, it’s the perfect dessert for Thanksgiving or any fall gathering.
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This Easy Pumpkin Dump Cake is a Fall Favorite
I love an easy dump cake recipe! From a summery peach dump cake or blueberry dump cake to seasonal apple dump cake, they’ve quickly become one of my go-to desserts.
This pumpkin dump cake is my must-make for fall gatherings. It’s so simple to throw together with canned pumpkin and a yellow cake mix, yet the cozy pumpkin pie spice flavor really shines through just like in my pumpkin pie and pumpkin cake.
It’s pumpkin cobbler meets gooey butter cake and all you have to do is dump, bake and go!
Ingredient Notes
- Pumpkin puree: Use canned 100% pumpkin puree (not pumpkin pie filling) for the best flavor and texture. You could also use homemade pumpkin puree, but may need to blot it if it seems overly wet.
- Evaporated milk: Adds creaminess and richness to the pumpkin layer.
- Eggs: Help bind the filling and give it a custard-like texture, similar to pumpkin pie.
- Brown sugar: Sweetens the filling while adding a warm, caramel flavor.
- Pumpkin pie spice: Brings all the cozy fall spices together in one blend: ground cinnamon, ground nutmeg, ginger and ground cloves.
- Yellow cake mix: The key shortcut for the buttery topping. A spice cake mix can also be used for even more flavor.
- Butter: Cold butter is cut into the dry cake mix to create a golden crumbly topping.
- Chopped pecans: Add a nutty crunch that pairs perfectly with the soft pumpkin base.
How to Make Pumpkin Dump Cake
In a large bowl whisk together pumpkin puree, evaporated milk, eggs, brown sugar and pumpkin spice.
Pour pumpkin mixture into prepared 9 x 13-inch baking dish then dump the dry cake mix over top of the pumpkin. Slice cold butter into thin pieces and evenly place over the top. Add pecans, walnuts or graham crackers to top of the cake mix.
Bake for 45 minutes at 350°F or until the center is set and the edges are golden brown. Remove from oven and allow to cool at least 10 minutes before serving.
This pumpkin cake was so easy!! My family gobbled it up and now they’re already asking me to make it again. :)
Recipe Tips
- Add mini chocolate chips: Sprinkle cake with chocolate chips instead of pecans.
- Cake mix flavor: For more warm flavor use a spice cake mix or try my homemade vanilla cake mix instead!
- Warm spices: Instead of pumpkin pie spice, use ground cinnamon, ground nutmeg, ginger and ground cloves.
- Serving: Serve warm pumpkin dump cake with a scoop of vanilla ice cream and whipped cream or garnish easy with caramel sauce and sprinkle of cinnamon.
More favorite pumpkin desserts include pumpkin crunch cake, mini pumpkin pies and pumpkin cheesecake bars!
More Pumpkin Recipes
Pumpkin Dump Cake Recipe
Video
Ingredients
- 28 ounces pumpkin puree , 1 large can
- 16 ounce can evaporated milk
- 3 large eggs
- ¾ cup brown sugar
- 1 Tablespoon pumpkin pie spice
- 18 ounce box yellow cake mix
- 12 Tablespoons butter , cold
- ½ cup chopped pecans , or toffee bits, graham crackers etc.
For serving: vanilla ice cream or whipped cream
Instructions
- Prep. Preheat the oven to 350°F. Grease a 9×13" pan.
- Whisk wet ingredients. In a large bowl whisk together 28 ounces pumpkin, 16 ounces evaporated milk, 3 eggs, 3/4 cup brown sugar and 1 Tablespoon pumpkin spice. Pour mixture into prepared pan.
- Assemble dump cake in pan. Dump the 18 ounce box of cake mix over the pumpkin mixture. Then slice 12 Tablespoons butter into thin pieces (about 24 pieces) over the top. I place 6 rows of butter across the top and 4 down, so it melts evenly. Top with 1/2 cup nuts or graham crackers if desired.
- Bake. Bake for 45 minutes or until the center is set and the edges are golden brown. Remove from oven and allow to cool atleast 10 minutes before serving.
- Serve. Serve with vanilla ice cream or whipped cream if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Variations
There are so many ways to make an easy dump cake! While this one is best for pumpkin lovers, it can be made for any season!
- Peach: Use 2 cans undrained sliced peaches in heavy syrup. Or use 1 can sliced peaches and 1 can crushed pineapple.
- Apple: Use 2 cans apple pie filling and top with chopped nuts. You can also use homemade apple pie filling if preferred.
- Blueberry: Use 2 cans blueberry pie filling or 4 cups fresh blueberries + 1/2 cup sugar.
- Cherry dump cake. Use 2 cans cherry pie filling and a dash of almond extract.
- Chocolate. Chocolate dump cake is made with chocolate cake, pudding mix and milk.
FAQs
While you probably could, it would be very sweet! I recommended using 100% pumpkin puree for an authentic taste as pumpkin pie filling has additional sugar and spices.
While this pumpkin dump cake is best served warm, leftovers can be stored covered in the fridge for up to 2-3 days. Reheat in the microwave for 15-30 seconds until warmed through.
To freeze, divide leftovers into individual portions in freezer safe containers. Thaw overnight and enjoy cold or reheat in the microwave for a warm slice.
Jessica
This pumpkin cake was so easy!! My family gobbled it up and now they’re already asking me to make it again. :)
Toni
Such an easy and delicious pumpkin cake! Thanks for the recipe!
Matt
This pumpkin dump cake is so good! I love how easy it is too and perfect for the Fall and Holiday season when all the pumpkin desserts come out.