Pumpkin Dump Cake: The Easiest Fall Dessert You’ll Ever Make

If you love the flavors of pumpkin pie but want something even easier, Pumpkin Dump Cake is your new go-to fall dessert. It’s rich, warm, and full of pumpkin spice goodness — all topped with a buttery golden cake layer that’s crisp on the edges and soft underneath. The best part? You literally “dump” the ingredients into the pan — no mixers, no fancy steps, just pure autumn comfort in every bite.

Whether you’re hosting a Thanksgiving dinner, bringing dessert to a potluck, or just want something cozy for the weekend, this pumpkin dump cake recipe is easy, fast, and completely irresistible.

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Why You’ll Love This Pumpkin Dump Cake

🎃 Packed with real pumpkin flavor
🧁 Topped with a buttery, crunchy cake layer
💛 Made with just a few pantry ingredients
⏱️ Takes only 10 minutes to prep
🍂 Perfect for fall, Thanksgiving, or any cozy night in

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What Is a Dump Cake?

A dump cake is a dessert that gets its name from the easy method: you dump all the ingredients into the pan and bake. No mixing bowls or creaming butter needed. It’s halfway between a cake and a cobbler — soft and gooey underneath, crispy and crumbly on top.

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Ingredients for Pumpkin Dump Cake

For the Pumpkin Layer:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• ½ tsp salt

For the Topping:

• 1 box (15.25 oz) yellow cake mix
• ¾ cup (1 ½ sticks) unsalted butter, melted
• Optional: ½ cup chopped pecans or walnuts
• Optional: 2 tbsp brown sugar (for extra crunch)

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Optional Toppings After Baking:

• Whipped cream
• Vanilla ice cream
• Caramel sauce
• Cinnamon sugar dusting

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How to Make Pumpkin Dump Cake

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Step 1: Preheat & Grease the Pan

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or nonstick spray.

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Step 2: Mix the Pumpkin Layer

In a large bowl, whisk together:

• Pumpkin puree
• Evaporated milk
• Eggs
• Sugar
• Vanilla
• Pumpkin pie spice
• Salt

Pour this pumpkin mixture into the prepared pan and spread it evenly.

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Step 3: Add the Cake Mix

Sprinkle the dry cake mix evenly over the pumpkin filling — don’t stir! Just make sure it’s fully covering the pumpkin layer.

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Step 4: Add Butter & Extras

• Drizzle the melted butter evenly over the cake mix.
• Optional: Sprinkle chopped pecans or brown sugar over the top for extra flavor and crunch.

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Step 5: Bake

Bake at 350°F for 50–60 minutes, or until the top is golden brown and the center is set. Let it cool for at least 20 minutes before serving — it will firm up as it cools.

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Step 6: Serve & Enjoy

Serve warm or chilled, topped with whipped cream or ice cream. The contrast of cool cream and warm, spiced pumpkin is pure heaven!

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Expert Tips for Success

✅ Use pure pumpkin puree, not pumpkin pie filling
✅ Drizzle the butter evenly — dry patches won’t bake well
✅ For a deeper flavor, use spice cake mix or add a dash of nutmeg
✅ Let it cool before slicing — this helps the layers set
✅ Double the recipe for a crowd and bake in two pans

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Flavor Variations

🍎 Pumpkin Apple Dump Cake: Add a layer of sliced apples on top of the pumpkin mixture
🥧 Gingersnap Pumpkin Cake: Sprinkle crushed gingersnaps over the cake mix
🧁 Pumpkin Cheesecake Dump Cake: Swirl in sweetened cream cheese before adding the cake mix
🍫 Pumpkin Chocolate Chip: Sprinkle mini chocolate chips on top before baking
🌰 Pecan Pumpkin Dump Cake: Load it up with chopped pecans for Southern flair

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Make-Ahead & Storage Tips

Can You Make Pumpkin Dump Cake Ahead?

Yes! You can assemble it a day in advance and store it unbaked in the fridge. Bake when ready to serve.

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How to Store Leftovers:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze baked dump cake for up to 2 months; thaw and reheat in the oven
• Reheat: Warm slices in the microwave or a low oven (300°F) until heated through

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What to Serve with Pumpkin Dump Cake

🍦 Vanilla Ice Cream — classic pairing with warm cake
☕ Hot Coffee or Chai Tea — to balance the sweetness
🍯 Caramel Drizzle — enhances the pumpkin spice flavor
🍂 Thanksgiving Sides — it’s a perfect holiday dessert next to pecan and apple pie

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Nutrition Info (Per Serving – Approx. 12 Servings)

• Calories: 350
• Fat: 18g
• Carbs: 42g
• Sugar: 28g
• Protein: 4g

Nutritional values vary based on toppings and cake mix brand.

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Common Questions About Pumpkin Dump Cake

Can I use pumpkin pie filling instead of puree?

Not recommended — pumpkin pie filling already contains sugar and spices, which can throw off the balance of this recipe.

Can I use a different cake mix?

Yes! Yellow cake mix is traditional, but spice cake, white cake, or butter pecan are delicious too.

Why is my dump cake still runny?

It may need more time in the oven. Bake until the center is set and the top is golden. Let it cool for at least 20 minutes to firm up before slicing.

Can I make it dairy-free?

Yes — use a dairy-free butter alternative and a plant-based evaporated milk substitute like coconut or oat evaporated milk.

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Final Thoughts: The Easiest Way to Savor Fall

With just a few ingredients and no fuss, Pumpkin Dump Cake delivers the cozy, spiced flavor of pumpkin pie in a fraction of the time. It’s a guaranteed hit for holidays, parties, or last-minute dessert cravings — and once you try it, it might just replace pumpkin pie at your table.

Rich, moist, warmly spiced, and topped with a golden, buttery crumble… what’s not to love?

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