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This easy Pumpkin Dump Cake combines a creamy, warmly spiced pumpkin layer with a buttery yellow cake and pecan topping. It falls somewhere between pumpkin pie and cobbler, giving you the best parts of both desserts without the work of making pie crust.
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I’ve been enjoying and sharing this recipe for well over twenty years now – and for good reason. Made with canned pumpkin and cake mix, this simple fall dessert takes only 10 minutes to prepare. Serve it warm with whipped cream or vanilla ice cream for Thanksgiving, a fall potluck, or a cozy dessert at home.
Table of Contents
❤️ Why You’ll Love This Recipe
- Easy to prepare: You only need about 10 minutes to assemble the entire dessert.
- Full of fall flavor: Pumpkin, cinnamon, and pecans create the warm flavors everyone craves this time of year.
- No pie crust required: You get a dessert reminiscent of pumpkin pie without rolling or shaping dough.
- Great for gatherings: One 9×13-inch pan makes 12 servings, so there is plenty to share.
- Uses convenient ingredients: This pumpkin dessert with cake mix starts with simple grocery-store staples.
- Delicious served warm: Add whipped cream or ice cream for an extra-special finish.
What is a dump cake?
A dump cake is an easy dessert made by layering ingredients in a baking dish instead of preparing a traditional cake batter. Dry cake mix is usually sprinkled over a fruit or custard-like filling and covered with melted butter before baking.
This version begins with a pumpkin mixture made from pure pumpkin, evaporated milk, eggs, granulated sugar, salt, and cinnamon. Yellow cake mix, melted butter, and chopped pecans form the buttery topping.
Although it is called a cake, the finished dessert is closer to a cross between pumpkin pie and cobbler. The bottom stays soft and creamy while the cake mix and pecans form a golden topping.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Pure pumpkin: Be sure to use pure canned pumpkin, not prepared pumpkin pie filling.
Evaporated milk: This gives the pumpkin layer its creamy consistency.
Eggs: Three large eggs help the filling set as it bakes.
Granulated sugar: Sweetens the plain pumpkin and balances the warm cinnamon.
Cinnamon: Three teaspoons give this easy Pumpkin Dump Cake plenty of cozy fall flavor.
Yellow cake mix: The dry mix creates the cake-like topping.
Melted butter: Pouring butter over the dry cake mix helps it bake into a rich, golden topping.
Pecans: Chopped pecans add flavor and crunch, but they may be omitted.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Pure pumpkin: Use a 29-ounce can of pure pumpkin. Do not substitute pumpkin pie filling because it already contains sugar and spices.
- Evaporated milk: No substitution is recommended.
- Eggs: No substitution is recommended.
- Granulated sugar: No substitution is recommended.
- Salt: No substitution is recommended.
- Cinnamon: No substitution is recommended.
- Yellow cake mix: Spice, chocolate, white, or butter pecan cake mix may be used for a different flavor.
- Butter: No substitution is recommended.
- Pecans: Omit them if desired.
Variations
- Use spice cake mix: Replace the yellow cake mix with spice cake mix for even more warm spice flavor.
- Try chocolate cake mix: Chocolate and pumpkin make an unexpectedly delicious combination.
- Use white cake mix: White cake mix gives the topping a lighter, more neutral flavor.
- Try butter pecan cake mix: This emphasizes the buttery pecan flavor in the topping.
- Leave out the nuts: Omit the chopped pecans if you do not enjoy them or need a nut-free topping.
- Add a simple garnish: Top each serving with whipped cream, ice cream, or a light sprinkle of cinnamon.
Tips for Best Results
- Use pure pumpkin: Pumpkin pie filling already contains sweeteners and spices, so it should not be used in this recipe.
- Keep the cake mix dry: Sprinkle the cake mix directly from the box. Do not add the ingredients listed on the package.
- Spread the topping evenly: An even layer of cake mix and butter helps prevent large dry patches.
- Do not stir the layers: Once the pumpkin mixture is in the pan, add the remaining ingredients on top without mixing them together.
- Let it rest: The 10-minute cooling period gives the pumpkin layer time to settle before serving.
- Expect a soft dessert: This canned pumpkin dessert will not have the same crumb as an ordinary cake. The pumpkin layer should remain soft and custard-like.
FAQs
Yes. The pumpkin filling contains eggs and evaporated milk, so leftovers should be covered and refrigerated. Enjoy them within 3-5 days.
Yes. Allow it to cool completely, then wrap it well or place individual portions in freezer-safe containers. Freeze for up to 2 months and thaw overnight in the refrigerator.
No. Pumpkin pie filling already contains sugar and spices, which would change the flavor and sweetness of this Pumpkin Dump Cake recipe. Use pure canned pumpkin.
No. Sprinkle the dry cake mix directly over the pumpkin layer. Do not add the eggs, oil, water, or other ingredients listed on the cake mix package.
Dry patches may form if the melted butter does not cover enough of the cake mix. Sprinkle the mix in an even layer and distribute the melted butter as evenly as possible.
Yes. The pecans are optional and may be omitted without making another change to the recipe.
Bake it for the full 50 minutes given in the recipe. The top should look golden, while the pumpkin layer underneath will remain softer than an ordinary cake.
Yes. This Thanksgiving pumpkin dessert serves 12 people and takes only 10 minutes to assemble. It is especially helpful when you want a pumpkin dessert without making another pie.
Storage
Allow leftovers to cool, then cover the baking dish or transfer individual portions to airtight containers. Store the cake in the refrigerator for 3-5 days.
Because the pumpkin layer contains eggs and evaporated milk, this dessert should not be stored at room temperature for an extended period.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Prepare the pan: Preheat the oven to 350°F and spray a 9×13-inch baking pan with cooking spray.
- Mix the pumpkin layer: Combine the pumpkin, evaporated milk, eggs, granulated sugar, salt, and cinnamon.
- Add it to the pan: Pour the pumpkin mixture into the prepared baking pan.
- Create the topping: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Add the butter and pecans: Pour the melted butter over the cake mix, then sprinkle the chopped pecans on top.
- Bake and cool: Bake for 50 minutes, then allow the dessert to cool for 10 minutes before serving.
Make Ahead
Pumpkin Dump Cake can be baked ahead of time and refrigerated after it has cooled. Cover the baking dish and store it in the refrigerator until you are ready to serve it.
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Reheat individual portions before serving if you prefer the dessert warm. Add whipped cream or ice cream only when serving.
What to serve with Pumpkin Dump Cake
Serve Pumpkin Dump Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream. Cinnamon ice cream would also complement the pumpkin and pecan flavors.
For a holiday dessert table, pair it with coffee, hot apple cider, or another warm seasonal drink. Since this is a rich dessert, you do not need much else to make it feel special.
If You Enjoyed Pumpkin Dump Cake
If you love warm pumpkin desserts, try my Slow Cooker Pumpkin Spice Lava Cake. It has plenty of pumpkin spice flavor and lets the slow cooker handle the baking.
For another pumpkin dessert that works beautifully during the holidays, make my Pumpkin Spice Cheesecake Bars. The creamy pumpkin cheesecake layer and spiced crust make them easy to share at parties and potlucks.
My Pumpkin Streusel Coffee Cake is another cozy way to enjoy pumpkin and cinnamon. The sweet streusel topping gives it the same kind of buttery finish that makes this dump cake so good.
If you want a chilled dessert for your Thanksgiving menu, try my No-Bake Pumpkin Spice Cheesecake. It has the flavor of pumpkin pie in a cool, creamy dessert that does not need the oven.
For a dessert that combines two favorite fall flavors, make my Pumpkin Pie Apple Crisp. It brings together creamy pumpkin, tender apples, and a buttery crumble topping.
Pecan lovers will also want to try my Pecan Pie Cobbler. It is gooey, buttery, and loaded with pecans, making it another comforting dessert that is especially good served warm.
For a more traditional holiday option, my Pumpkin Pie delivers the classic pumpkin and spice flavor everyone expects on Thanksgiving. It is a great choice when you want both pie and Pumpkin Dump Cake on the dessert table.
Looking for even more delicious ideas? Visit my Recipe Index to browse easy, family-friendly recipes for every season and occasion.
📌 Save This Recipe
Save this Pumpkin Dump Cake recipe for Thanksgiving, fall potlucks, family dinners, or any time you need an easy pumpkin dessert. With only 10 minutes of prep, it is a great recipe to keep nearby during the busy holiday season.
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Pumpkin Dump Cake
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Equipment
- 9×13 inch baking dish
- mixing bowl (medium)
- rubber spatula
Ingredients
- 1 can pure pumpkin, (29 ounces)
- 1 can evaporated milk, (12 ounces)
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoon ground cinnamon
- 1 box yellow cake mix, (15.25 ounces)
- ¾ cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and set it aside.
- In a medium bowl, combine the pumpkin, evaporated milk, eggs, granulated sugar, salt, and cinnamon until well mixed. Pour the mixture into the prepared pan.1 can pure pumpkin, 1 can evaporated milk, 3 large eggs, 1 cup granulated sugar, 1 teaspoon salt, 3 teaspoon ground cinnamon
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Pour the melted butter over the cake mix, then sprinkle the pecans on top.1 box yellow cake mix, ¾ cup melted butter, 1 cup chopped pecans
- Bake for 50 minutes.
- Allow the cake to cool for 10 minutes before serving.
Notes
🥡 Storage
- Allow the Pumpkin Dump Cake to cool, then cover the baking dish or transfer individual servings to airtight containers. Refrigerate for 3-5 days.
♨️ Reheating
- Reheat an individual serving in the microwave until warmed through.
- Larger portions can be covered and warmed in the oven at 325°F until heated through.
❄️ Freezing
- Cool the cake completely before freezing. Wrap it well or place individual portions in freezer-safe containers and freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 Tips for Best Results
- Sprinkle the cake mix in an even layer and pour the melted butter across as much of the surface as possible.
- Do not stir the pumpkin filling and topping together.
- Let the cake rest for 10 minutes after baking so the filling has time to settle.
🍳 Alternate Cooking Methods
No alternate cooking methods are recommended for this recipe. The 9×13-inch pan and conventional oven method provide the most reliable texture.♻️ Leftovers
- Serve leftover Pumpkin Dump Cake chilled or reheated.
- Add whipped cream or ice cream just before serving.
📝 Notes
- Use pure pumpkin, not pumpkin pie filling.
- Do not prepare the cake mix according to the package directions.
- Spice, chocolate, white, or butter pecan cake mix may replace the yellow cake mix.
- The pecans may be omitted.
- Serve with whipped cream or ice cream, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ Other Recipes You May Enjoy
If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.
I don’t like pumpkin can you make this with sweet potatoes?
Could this be made in 9X13 casserole crock-pot? If so, how long and High or low? Thanks!!
Although I have never tried it, I am sure you can! 😊 My recommendation is to cook it on HIGH for 2-ish hours or on LOW for 4-ish hours. Every slow cooker is slightly different so be sure to check on it to make sure it’s cooked through. I would love for you to come back and let me know how it turns out for you!
Pumpkin Dump Cake: I used Dunkin Hines Classic Butter Golden (Moist) cake mix. Cooked 45 min and tester came out clean from the middle – turned oven off & left in 3 1/2 min more. When I cut it the inside was not like cake; extremely soft and a little gooey. I’m wondering if I should use a different cake mix of less butter on the top????