Pumpkin Dump Cake
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The Pumpkin Dump Cake takes boxed cake mix and canned pumpkin and turns them into the easiest dessert you’ll bake all season. With a creamy pumpkin filling and crunchy, buttery cake topping, it’s the perfect combination of cake, pie, and cobbler all in one bite.
Easy Pumpkin Dump Cake Recipe
When fall rolls around, I am all about pumpkin desserts, especially the ones that don’t keep me in the kitchen all afternoon. This Pumpkin Dump Cake layers a creamy spiced pumpkin filling underneath a buttery cake topping that bakes up golden and crisp. And since fall always gets ridiculously busy, getting a dessert into the oven in just 10 minutes is a huge bonus.
I love that there is no pie crust to roll and it’s made with ingredients I almost always have on hand. You just mix the pumpkin filling, layer everything in the pan, and let the oven turn it into that cozy cake, pie, and cobbler combination. Serve it warm with vanilla ice cream or whipped cream and you have an easy fall dessert you’ll crave all year.
And if pumpkin season has you in the mood for something a little more grown up, try my Pumpkin Martini too. It’s creamy, lightly spiced, and such a fun way to turn those fall flavors into happy hour.
Why We Love This Recipe
- Two textures in every bite: The creamy filling and crunchy topping make this dessert so much better than a traditional cake.
- Only 10 minutes of prep: Most of the work is just layering everything in the pan and popping it in the oven.
- Delicious fall flavors: Pumpkin puree, brown sugar, and pumpkin pie spice create the ultimate fall dessert.
Ingredients
- Pumpkin puree: Be sure you are using pure pumpkin rather than prepared pumpkin pie filling.
- Light brown sugar: Sweetens the pumpkin and brings a little caramel flavor to the filling.
- Evaporated milk: This gives the pumpkin mixture a smooth, creamy consistency.
- Salt: Just a small amount helps balance all that pumpkin, spice, and sweetness.
- Eggs: Eggs help the pumpkin layer set as the cake bakes.
- Pumpkin pie spice: Added to the pumpkin filling and the cake mix on top for a warm fall flavor.
- Yellow cake mix: Creates the crumbly cake topping without any additional mixing.
- Unsalted butter: Soaks into the dry cake mix as it bakes, creating those golden, buttery crumbles on top.
- Chopped pecans: A heaping amount of pecans adds crunch and a lightly toasted flavor.
Find the full printable recipe with measurements and directions in the recipe card below.
How To Make Pumpkin Dump Cake
Step 1. Preheat the oven to 350°F. Add the pumpkin puree, brown sugar, evaporated milk, salt, eggs, and half of the pumpkin pie spice to a large mixing bowl. Whisk until everything is well combined.
Step 2. Pour the pumpkin mixture into a greased 9 x 13 inch baking pan and smooth the top with a rubber spatula.
Step 3. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Next, sprinkle the remaining pumpkin pie spice over the cake mix.
Step 4. Melt the butter in the microwave, then slowly pour it over the top of the cake mix.
Step 5. Scatter the chopped pecans evenly over the top.
Step 6. Bake for about 1 hour, or until the top is golden brown.
Storage Instructions
Refrigerator: Cover any leftover cake tightly or transfer it to an airtight container. Refrigerate for 3 to 4 days.
Freezer: Place completely cooled portions in a freezer safe container and freeze. Thaw overnight in the refrigerator before reheating or serving.
Variations And Add-ins
Once you have the basic Pumpkin Dump Cake down, it is really easy to customize. A different cake mix, a handful of chocolate chips, or a drizzle of caramel can give the same easy dessert a completely different spin.
- Cake mix: Swap the yellow cake mix for spice cake mix, white cake mix or butter pecan cake mix instead for a fun way to switch things up.
- Nuts: Chopped walnuts can replace the pecans if that’s what you have on hand. The pumpkin dump cake can be made without pecans if you need a nut-free version.
- Chocolate chips: Sprinkle mini chocolate chips over the cake mix before baking for a pumpkin and chocolate variation.
- Caramel: A little drizzle of caramel sauce over warm cake is the perfect match for the pumpkin pie spice and buttery topping.
Tips And Tricks
Though this is a super easy recipe, these simple tips will help it turn out perfect every time.
- Spread the cake mix evenly: A thin even layer prevents thick clumps that can bake up dry and chalky.
- Let it settle after baking: The pumpkin layer is very soft when it first comes out of the oven. Letting the cake rest for about 20 to 30 minutes gives the filling time to firm up slightly.
- Watch the pecans near the end: If the pecans are getting darker than you want before the cake is finished, loosely cover the pan with foil for the remaining baking time.
- Save the pumpkin spice: Save any extra pumpkin pie spice to dust over individual slices before serving.
Pumpkin Dump Dessert FAQs
You can use homemade pumpkin puree, but the texture should be thick and similar to canned pumpkin. Very watery puree can make the pumpkin filling softer and may affect how well it sets.
Yes, you can bake it a day in advance, store it covered in the fridge, and simply reheat individual slices before serving.
Absolutely, the same basic method works for other dump cake recipes like apple dump cake, blueberry dump cake, cherry dump cake, or peach dump cake. Just swap the pumpkin layer for your favorite pie filling.
More Delicious Pumpkin Desserts
- Pumpkin Hand Pies
- Pumpkin Pound Cake
- Pumpkin Cheesecake Parfait
- No Bake Pumpkin Cheesecake
- Light and Fluffy Pumpkin Mousse
- Cake Mix Pumpkin Bars
Pumpkin Dump Cake
Ingredients
- 30 ounces cans pure pumpkin puree 2 cans
- 1 cup light brown sugar packed
- 12 ounces evaporated milk 1 can
- 1/8 teaspoon salt
- 4 eggs
- 2 teaspoons pumpkin pie spice divided
- 1 box yellow cake mix
- 1 cup unsalted butter
- 1/2 cup chopped pecans heaping
Instructions
- Preheat the oven to 350°F.
- Add the pumpkin puree, brown sugar, evaporated milk, salt, eggs, and half of the pumpkin pie spice to a large mixing bowl. Whisk until everything is well combined.30 ounces cans pure pumpkin puree, 1 cup light brown sugar, 12 ounces evaporated milk, 1/8 teaspoon salt, 4 eggs, 2 teaspoons pumpkin pie spice
- Pour the pumpkin mixture into a greased 9 x 13 inch baking pan and smooth the top with a rubber spatula.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer.1 box yellow cake mix
- Sprinkle the remaining pumpkin pie spice over the cake mix.
- Melt the butter in the microwave, then slowly pour it over the top of the cake mix.1 cup unsalted butter
- Scatter the chopped pecans evenly over the top.1/2 cup chopped pecans
- Bake for about 1 hour, or until the top is golden brown.
- Serve the Pumpkin Dump Cake warm with whipped cream or a scoop of vanilla ice cream.
Notes
- Refrigerator: Cover leftover cake tightly or transfer it to an airtight container. Refrigerate for 3 to 4 days.
- Freezer: Place completely cooled portions in a freezer safe container and freeze. Thaw overnight in the refrigerator before reheating or serving.
- Spread the cake mix evenly: A thin even layer prevents thick clumps that can bake up dry and chalky.
- Let it settle after baking: The pumpkin layer is very soft when it first comes out of the oven. Letting the cake rest for about 20 to 30 minutes gives the filling time to firm up slightly.
- Watch the pecans near the end: If the pecans are getting darker than you want before the cake is finished, loosely cover the pan with foil for the remaining baking time.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
