Pumpkin Dump Cake is one of our go-to fall desserts because it has all the flavors we love in Pumpkin Pie, but it is so much easier to make. A creamy, spiced pumpkin layer is topped with dry cake mix, chopped pecans, and butter that bakes into a golden, crunchy topping.
We got this recipe from Lorin’s aunt years ago, and it has become a family favorite that we make every Thanksgiving and for fall get-togethers. There is no cake batter to mix and no pie crust to make, which makes it especially great when you need an easy Thanksgiving dessert that feeds a crowd.
We love serving Pumpkin Dump Cake warm with Homemade Whipped Cream, Vanilla Ice Cream, or a drizzle of Caramel Sauce. For more easy fall favorites, try our Pecan Pie Dump Cake and Apple Dump Cake.
Why You’ll Love It + Why It Works:
- So Easy. The pumpkin filling comes together quickly, and the dry cake mix goes right on top with no separate cake batter to prepare.
- A Thanksgiving Favorite. We have made this family recipe for years, and it is one of our favorite easy desserts for Thanksgiving and fall get-togethers.
- Pumpkin Pie Without the Pie Crust. You get a creamy, spiced pumpkin filling with a buttery cake topping and none of the work of making a traditional pie.
- Eggs Help the Filling Set. Four eggs and evaporated milk turn the pumpkin mixture into a creamy, custard-style layer that firms up as it bakes and cools.
- Thin Butter Slices Prevent Dry Spots. Spreading very thin slices of butter evenly over the cake mix helps the topping bake up buttery and golden.
Pumpkin Dump Cake Ingredients
- Pumpkin puree (1 (30-ounce) can): Forms the creamy custard base with natural sweetness and moisture. Use 100% pumpkin puree, not pumpkin pie filling. Pumpkin puree is plain pumpkin, while pumpkin pie filling already contains sugar and spices.
- Evaporated milk (1 (12-ounce) can): Adds richness and helps the pumpkin set silky and smooth.
- Ginger (1 teaspoon): Bright, zesty spice that lifts the pumpkin flavor.
- Ground cloves (½ teaspoon): Adds deep, warm spice.
- Sugar (1 cup): Sweetens the custard and balances the spices.
- Eggs (4): Set the custard so it slices and scoops cleanly.
- Cinnamon (2 teaspoons): Signature spice that makes the pumpkin shine.
- Yellow cake mix (1 (15.25-ounce) package): “Dumped” on top to create a buttery, crumbly crust as it bakes. You are only using the dry cake mix. If you don’t have yellow cake mix, use a spice cake mix for more fall spice or chocolate cake mix for a pumpkin-chocolate version.
- Chopped pecans (1 cup): Toasty crunch that contrasts the soft filling. Or walnuts, toffee bits, mini chocolate chips, or crushed graham crackers.
- Butter (¾ cup): Thin slices melt into the cake mix for a crisp, golden topping.
How to Make a Pumpkin Dump Cake
PREP. Preheat oven to 350°F.
BATTER. Mix 1 can pumpkin puree, 1 can evaporated milk, 1 teaspoon ginger, ½ teaspoon cloves, 1 cup sugar, 4 eggs, and 2 teaspoons cinnamon in a large bowl. Pour the pumpkin mixture into a greased and floured 9×13 pan.
TOPPING. Sprinkle the dry cake mix directly over the pumpkin layer. Do not prepare the cake mix according to the box directions. Then, add 1 cup chopped pecans on top. Cut the butter into very thin slices and arrange them evenly over the top of the cake.
BAKE + ENJOY! Bake for about 1 hour, until the topping is golden and the pumpkin layer is mostly set. The center may still have a slight jiggle and will continue to set as it cools.
Serve warm topped with Whipped Cream or Homemade Vanilla Ice Cream, and even a Caramel Sauce drizzle if you’re feeling extra fancy.
Kristyn’s Recipe Tips
- Prep the Pan. Grease and flour the pan so the cake lifts out more easily and the slices have cleaner edges.
- Slice the Butter Thin. Arrange very thin slices of butter evenly over the cake mix so the topping bakes up golden and crunchy.
- Watch for Dry Spots. If you see dry cake mix near the end of baking, add a few small pieces of butter over those areas and bake a little longer.
- Do Not Stir the Layers. Keep the cake mix and butter on top so they can bake into a crisp, crumbly topping.
- Let It Rest. Let the cake cool for 25 to 30 minutes before serving so the pumpkin layer has time to set.
- Serve It Warm. It is great on its own, but we especially love it with vanilla ice cream, homemade whipped cream, or a drizzle of caramel sauce.
- Gluten-Free Variation. Use a certified gluten-free yellow cake mix in place of regular cake mix. The remaining ingredients are naturally gluten-free, but always check package labels if you are cooking for someone with celiac disease or a gluten allergy.
- Make It Ahead. Bake the cake the day before, refrigerate it, then rewarm it before serving.
Pumpkin Dump Cake Recipe
Ingredients
- 1 (30-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- 1 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 (15.25-ounce) package yellow cake mix
- 1 cup chopped pecans
- ¾ cup butter
Instructions
- Preheat oven to 350°F.
- Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
- Sprinkle the dry cake mix directly over the pumpkin layer. Do not prepare the cake mix according to the box directions. Then, add 1 cup chopped pecans on top.
- Cut the butter into very thin slices and arrange them evenly over the top of the cake.
- Bake for about 1 hour, until the topping is golden and the pumpkin layer is mostly set. The center may still have a slight jiggle and will continue to set as it cools. Serve warm with whipped cream or ice cream.
Notes
Nutrition
Recipe FAQ
It is an easy layered dessert with a pumpkin pie-style filling topped with dry cake mix, butter, and pecans. The topping bakes into a buttery, golden crust without needing to mix a separate cake batter.
Make sure the butter is sliced very thin and spread evenly over the entire surface. Any uncovered cake mix can stay powdery instead of baking into the topping. Grated cold butter could also be used to go on top.
Yes! Whisk 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt, plus 4 tablespoons butter (½ stick). Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.
We like to serve this pumpkin dump cake recipe warm, but you can store leftovers, covered, in the fridge. It should last for up to 2 days.
Reheat a slice by microwaving in 30-second intervals until it is the desired temperature.
To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil.
For the leftover cake, divide it into individual freezer containers. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave.
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This recipe was first shared September, 2018.
The photo is a standard 15 oz can of pumpkin. The recipe says 1 – 30 oz can of pumpkin. Which can are we supposed to use?
You’ll want to use 30 ounces of pumpkin puree.