This easy Pumpkin Dump Cake is perfect for fall gatherings. You’ll make it all season long! The pumpkin, cinnamon spice, and pecans make the best fall dessert. It comes together quickly since you make it with a yellow cake mix.
Don’t let the name fool you. This cake is anything but dumpy! The pumpkin layer is so creamy and sweet, almost like pumpkin cheesecake and the cake mix topping with nuts is crunchy and delish.
Try it. You're sure to get rave reviews! It's a family favorite. Who can resist Pumpkin Spice Desserts!!
Some might say this recipe is like a pumpkin cobbler. For reference, this is not the type of cake you neatly cut into squares. Just scoop and eat!
This dessert is terrific for your Thanksgiving table (no need to make a crust) or fall get-togethers. If you take your dump cake recipe to a football party, you’ll definitely come home with an empty pan!
Jump to:
What is a dump cake?
Simply put, a dump cake is when you dump all the ingredients in a 9 x 13-inch pan (your filling is topped with cake mix and butter) and bake it. This preparation method became popular in the 1980s in church cookbooks and potlucks, and because of its ease and incredible taste, dump cakes are still popular today.
Just mix, dump, and bake—and it’s ready in about 1 hour.
You can also make Crockpot Dump Cakes.
Ingredient Notes and Substitutions
You need just a few simple ingredients to make this easy pumpkin cake recipe:
- a can of pumpkin puree – please do not use pumpkin pie filling. It's sweetened and will not turn out the same.
- evaporated milk - it's important to use evaporated milk, not condensed milk, which is much sweeter.
- sugar - granulated white sugar
- eggs - large grade A
- pumpkin pie spice - you can make your own pumpkin pie spice or use store-bought
- A box of yellow cake mix - just the dry cake mix, not the added ingredients. Any brand will do
- chopped pecans, optional - you can also use walnuts or almonds in the recipe.
- ¾ cup of butter - salted or unsalted will work in this recipe.
Full ingredient list and instructions are in the printable recipe card below.
We like to add toffee bits to the top of the cake, too! This is totally optional.
Substitutions
- If you don't care for pecans, try walnuts.
- Swap the yellow cake mix for a spice cake mix.
- Use caramel chips instead of toffee bits on top of your cake.
Step By Step Instructions
Here’s how to make your EASY pumpkin dump cake recipe.
Before starting this easy recipe, preheat your oven to 350 degrees F. (177 degrees C.), spray your pan with a non-stick cooking spray, and coat it with flour.
Step 1 - Mix Filling
Whisk canned pumpkin puree, milk, pumpkin pie spice, sugar, and eggs in a large bowl until well blended. Add mixture into your prepared 9x13 inch baking pan.
Step 2 - Add Cake Mix to Pan
Evenly distribute the cake mix over the pumpkin mixture. Cut your butter into very thin slices, and distribute over the top of the cake mix.
Step 3 - Top with Pecans
Then, top with chopped pecans.
Step 4 - Bake
Bake for 55-60 minutes or until the center finishes cooking and the top is golden brown.
Serve warm, topped with freshly whipped cream!
How do you know when it’s ready?
You’ll know your cake is ready when the center is cooked through, and the top of the cake is golden brown.
Tips & tricks
- It's important to use canned pumpkin puree, not pumpkin pie filling, as it is pre-sweetened.
- It’s okay if your butter doesn’t cover all of the cake mix. It will melt and cover the bulk of it while baking.
- Toast your pecans for a deep, rich, nutty flavor.
- Make sure to let your cake cool a bit so that it sets before serving it.
- The toffee bits are an optional topping to add before baking but are totally worth it!
What to serve with pumpkin dump cake
We like our pumpkin desserts served with fresh whipped cream or (cool whip), but a scoop of vanilla ice cream or a drizzle of caramel sauce is also wonderful with this cake full of fall flavors.
How to store
Store your Pumpkin Dump Cake tightly covered or in an airtight container in the refrigerator for 3-4 days.
To Freeze: Bake and then let your cake cool completely. Cover it tightly and place it in the freezer for up to 2 months. This is a great strategy for those busy fall months!
More Pumpkin Desserts
Pumpkin Pie Bombs - are a super simple pumpkin dessert that tastes like pumpkin pie, but there's no need to make a crust!
Pumpkin Spice Muffins - perfect for fall mornings or hanging with the moms.
The Best Pumpkin Bread - this quick bread is super moist and never disappoints (large batch recipe).
Pumpkin Trifle - an elegant dessert that's so easy to make ahead of time.
Pumpkin Spice Cookies - these little gems are filled with white chocolate chips and are incredible right out of the oven.
Skinny Pumpkin Dip - a creamy and delicious dip that's perfect for snacks or an appetizer.
Recipe FAQs
We like this cake because you can make it the day before, store it in the fridge and then take it out when ready to eat. You can serve it cold or heated in the microwave.
Yes, this cake needs to be refrigerated. Store it in an airtight container in the fridge for up to 3 -4 days.
Yes, it's easy to freeze this cake! Cover your cake with foil, then freeze the entire cake after baking for up to 2 months. To thaw, refrigerate overnight and serve chilled. You can also microwave servings of cake if you prefer them warmed up.
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Recipe
Easy Pumpkin Dump Cake Recipe
Equipment
- 9x13 inch baking pan
- butter knife
- whisk
- mixing bowl
Ingredients
- 29 ounces pumpkin puree (canned)
- 16 ounces evaporated milk
- 3 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 4 large eggs
- 1 box yellow Cake Mix (15.25 oz box)
- 1 cup chopped pecans
- ¾ cup butter (thinly sliced)
- ⅓ cup Toffee Bits (optional)
Instructions
- Preheat your oven to 350 degrees F. (177 degrees C.), spray your pan with a non-stick cooking spray, and coat it with flour.
- Whisk canned pumpkin puree, milk, pumpkin pie spice, sugar, and eggs in a large mixing bowl until well blended. Add mixture into your prepared 9x13 baking pan.
- Evenly distribute cake mix over pumpkin filling. Cut your butter into very thin slices, and distribute over the top of the cake mix.
- Top with chopped pecans.
- Bake for 55-60 minutes or until the center finishes cooking and the top is golden brown. Let cool and enjoy!
Notes
- It's important to use canned pumpkin puree, not pumpkin pie filling, as it is pre-sweetened.
- It’s okay if your butter doesn’t cover all of the cake mix. It will melt and cover the bulk of it while baking.
- Toast your pecans for a deep, rich, nutty flavor.
- Make sure to let your cake cool a bit so that it sets before serving it.
- The toffee bits are an optional topping to add before baking, but they are totally worth it!
Sarah says
Should the butter be salted or unsalted? Can't wait to make this over the weekend!
Erin Henry says
We used salted butter, Sarah. However, it's a forgiving recipe, so you can use unsalted it needed. You're going to love it!
Krystle says
This tastes like fall on a plate. Our family devoured the whole thing in 2 days!
Erin Henry says
We love hearing this, Krystle! So glad you enjoyed it.
wilhelmina says
There is nothing easier for dessert than a dump cake and I love this flavor! So dang delicious!
Erin Henry says
A recipe to put on repeat this time of year for sure! It's so easy, you just can't beat it.
katerina @ diethood.com says
Such a fantastic cake! Perfect for fall!!