Pumpkin Dump Cake Recipe

This delicious pumpkin dump cake is a must at your Thanksgiving table this year. Creamy pumpkin pie filling layered with a sweet and buttery crumble on top makes an easy, dreamy dessert that is as cozy as fall can get. Made from scratch in less than an hour, this is guaranteed to be your new go-to dessert for your holiday celebrations.

Jump to Recipe

Move over, pumpkin pie! This year, the star of the season in our household will be pumpkin dump cake. I’ve made it so many times but I still can’t get over how the silky pumpkin puree, moist cake, and crunchy pecans all come together to make the most comforting, indulgent treat – it’s like taking the best parts of a pumpkin pie and a cobbler and putting them together into one dessert!

Pumpkin dump cake is perfect for when you need a for-sharing dessert last minute. It’s so easy to make and is always a hit at potlucks, family reunions, fall gatherings, and holiday parties. 

Everyone loves the fall flavors, plus they all enjoy scooping their share onto a plate instead of getting the usual neat cake slices. Needless to say, I always come home with no leftovers.

Why You’ll Love This Recipe

• Quick and easy: With only 10 minutes of prep time, you’ll end up with a delicious, layered dessert that’s perfect for feeding a crowd.
• Beginner-friendly: Made with instant cake mix and a few other basic ingredients, this is the easiest cake recipe ever.
• Comforting fall flavors: Silky pumpkin puree, warm spices, and nutty pecans make a cake that tastes just like fall. 
• Pumpkin pie alternative: Offers a fresh, fun alternative to traditional pumpkin pie, perfect for shaking up your Thanksgiving dessert table.
• Versatile: Easily make the recipe your own by adding your choice of mix-ins and your favorite toppings.

How to Make Pumpkin Dump Cake

This 7-ingredient pumpkin dump cake is as sweetly satisfying as pumpkin pie yet so much easier to make. Just mix, dump, and bake – almost effortless for something so good! Plus your kitchen will smell amazing with a pumpkin dessert in the oven, bringing in fun fall vibes no matter what season it is.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

• Pumpkin puree: The foundation of the “pumpkin pie” layer in the cake. Use regular canned pumpkin puree, not pumpkin pie filling. You can also use fresh if you have some on hand.
• Evaporated milk: Makes the pumpkin filling smooth and creamy. Make sure to use evaporated milk and not sweetened condensed milk – they’re often confused with each other and they’re not interchangeable.
• Eggs: Bind the ingredients together and help the pumpkin layer set as it bakes. I use 3 eggs, but feel free to use 4 if you prefer a more custard-like filling.
• Brown sugar
• Pumpkin pie spice: Use ready-made pumpkin pie spice or make your own by mixing cinnamon, ginger, allspice, cloves, or nutmeg.
• Yellow cake mix: Creates the sweet, crumbly topping. 
• Pecans: For a delightful crunch on top of the cake. 
• Butter: Adds richness and makes the topping crisp and golden. I use unsalted butter.

Step-By-Step Instructions

We all need a dessert recipe that we can make in under an hour! Just do some minimal prep and let your oven do the rest. Follow the 3 simple steps below and your pumpkin dump cake will have the perfect balance of creamy, crunchy, sweet, and spiced when it comes out.

Step 1: Make the batter

Preheat the oven to 350 F. Use cooking spray to grease a 9×13-inch baking dish.

To make the batter, combine pumpkin puree, evaporated milk, eggs, and sugar in a medium mixing bowl. Add the spice and mix well. Pour the mixture into the baking dish.

Step 2: Add the toppings

Next, sprinkle the cake mix evenly over the puree mixture then top with pecans. Cut the butter into thin pieces and arrange them evenly on the top of the whole cake.

Step 3: Bake

Bake for 50 minutes until a toothpick inserted into the center comes out clean. The edges will be golden brown. 

Allow to cool for about 10 minutes before cutting and serving warm with optional whipped cream.

Substitutions

You most likely already have all 7 ingredients for this cake at home. But in case you’re missing some, substitute with these ingredients:

• Pumpkin puree: If you don’t have pumpkin puree, swap it out with butternut squash or sweet potato puree. I haven’t tested these for this recipe yet, but they both offer similar texture and flavor. 
• Brown sugar: If you’re out of brown sugar, substitute with granulated sugar. You can also use half brown sugar, half white sugar.
• Yellow cake mix: No yellow cake mix? Use butter or vanilla cake mix instead. You can also try using a spice cake mix, but omit the added spices originally suggested.
• Pecans: Chopped almonds, hazelnuts, and walnuts are ideal substitutes if you don’t have pecans on hand. Coarsely crushed graham crackers will work great, too.

Variations

Pumpkin dump cake is endlessly customizable. Since I make it a lot, I like trying different mix-ins and toppings every time I do to keep dessert exciting. Here are some of my favorites:

• Use different flavors of cake mix. I’ve tried chocolate, vanilla, and butter pecan at different times and the results are always delicious.
• Sprinkle 1 cup of chocolate chips over the cake before baking for a more indulgent version. The kids will love this.
• Apple pie is also a quintessential fall dessert. Add a layer of thinly sliced apples on top of the pumpkin puree to make a more fruity, fall-inspired treat.
• Swap out the pecans for shredded coconut and replace the evaporated milk with coconut milk for a tropical version of the classic.
• Stir in a handful of dried cranberries to the pumpkin filling or sprinkle fresh cranberries on top of the cake before baking some tart flavor that will cut through the sweetness.
• Add dollops of cream cheese into the pumpkin layer before adding the cake mix for added creaminess and flavor.

Expert Tips

• Serve warm or cold: I prefer my pumpkin dump cake warm, but I found that many enjoy it cold or at room temperature. I like to ask family and friends how they like it beforehand so I can prep accordingly.
• Use cold butter for extra crumble: Use cold butter cut into pieces and spread them evenly over the cake mix before baking if you prefer a more crumbly topping.
• Adjust the spice levels: Adjust the amount of pumpkin pie spice to your preference. If you love more spice, add extra cinnamon, nutmeg, or ginger for a deeper flavor.
• Cool the cake: Allow the cake to cool for at least 10 minutes before serving. This allows the layers to set and flavors to develop. 

How to Store This Recipe

Pumpkin dump cake can only be out at room temperature for 2 hours before it needs to be refrigerated. Transfer the cake into an airtight container and store in the refrigerator for up to 4 days, or in the freezer for up to 2 weeks. Thaw frozen cake in the fridge overnight before reheating. To reheat, warm in the oven for 10 to 15 minutes at 350 F. 

What to Serve with Pumpkin Dump Cake

Pumpkin dump cake is filling and delicious as is, so I often just enjoy it with my favorite hot or iced coffee or tea. To make it extra indulgent, serve with a dollop of whipped cream or a scoop of vanilla ice cream on top. Add your choice of toppings right before serving – extra pecans, toffee bits, or a drizzle of caramel sauce are great choices.

If you make this pumpkin dump cake, please leave a review. I really appreciate each and every 5-star rating and review comment!