This post may contain affiliate links. Please read our disclosure policy.

Simple and delicious pumpkin dump cake preps in minutes. With so many spices and sweet flavors, it’s perfect all fall long!

We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall, this pumpkin dump cake is the only cake we need!

Pumpkin Dump Cake topped with whipped cream on a white plate.

A Perfect Fall Dessert!

It’s PUMPKIN time!! It’s that time of year when pumpkin and soup recipes start popping up everywhere and fall is on its way!

Today’s pumpkin recipe was shared by a family member. We stopped by on Thanksgiving to say hi and after they fed us this fall dessert, we fell in love and had to give it a try!

It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it! It is so simple, and literally is the BEST fall cake.

Pumpkin mixture poured into a glass baking dish.

making a Dump Cake

“Dump” cakes are as easy as they sound! Just mix and dump layers in a pan. Hence the name. Dump cakes are similar to cobblers, but a cobbler uses a biscuit or pie crust as the topping. 

PREP. Preheat oven to 350°F.

BATTER. Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.

TOPPING. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over the cake mix.

BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Vanilla Ice Cream, and even a caramel drizzle if you’re feeling extra fancy.

Additional Topping Ideas 

The pecans are totally optional on this easy pumpkin dump cake, but if you aren’t a fan of pecans try:

  • crushed graham crackers
  • toffee bits
  • substitute for another type of chopped nut
Layering cake mix and pecans on a pumpkin pie filling.

recipe tips

Although we love this dessert as is, you can change up this pumpkin pie dump cake with a few of these suggestions.

Cake mix alternative. You are only using the dry cake mix, and not making it into a cake batter. If you don’t have yellow cake mix, use a pumpkin spice cake mix, or make a homemade mix.

Here’s how:

  • Whisk together 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (½ stick).
  • Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.


Pumpkin puree. Note that this pumpkin cake with yellow cake mix calls for a can of pumpkin puree and NOT canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin. 

Unbaked Pumpkin Cake with Yellow Cake Mix and butter slices on top.

Storing Info

STORE. We like to serve this pumpkin dump cake recipe warm, but you can store leftovers, covered, in the fridge. It should last for at least 2 days.

Reheat a slice by microwaving in 30-second intervals until it is the desired temperature.

FREEZE. 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. 

Close up of Pumpkin Dump Cake Recipe topped with fresh whipped cream.

Recipe FAQ

Is pumpkin dump cake supposed to be gooey?

The bottom layer of this cake will be a bit gooey, but it should still be set enough to hold its shape when cut. The top section will have a more cake-like texture.

Is pumpkin puree the same as canned pumpkin?

Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in the pumpkin dump cake recipe.

For More Pumpkin Recipes, Check Out:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.98 from 1042 votes

Pumpkin Dump Cake Recipe

By: Lil’ Luna
Simple and delicious pumpkin dump cake preps in minutes. With all of these earthy flavors, it's perfect all fall long!
Servings: 15
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes


  • 1 (30-ounce) can pumpkin puree canned
  • 1 (16-ounce) can evaporated milk
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoon cinnamon
  • 1 (15.25-ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


  • 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 cake mix and chopped pecans on top.
  • Cut butter very thin and cover all over the cake mix.
  • Bake for 1 hour and serve warm with whipped cream. ENJOY!



Leftovers. We like to serve this warm, but if you have leftovers, cover and store in the refrigerator for 2–3 days. Reheat in the microwave at 30-second intervals until warm.
No yellow cake mix on hand? You can use a pumpkin spice cake mix instead or make your own homemade mix. To make your own, whisk together 2¼ cups all-purpose flour, 1½ cups sugar, 3½ teaspoons baking powder, 1 teaspoon salt, and 4 tablespoons unsalted butter. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix!


Serving: 1slice, Calories: 201kcal, Carbohydrates: 15g, Protein: 2g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 68mg, Sodium: 91mg, Potassium: 52mg, Fiber: 1g, Sugar: 14g, Vitamin A: 362IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.98 from 1042 votes (912 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Jennifer West says:

    5 stars
    DELICIOUS! Family loved it, it’s like a crumb topped pumpkin pie. I used a spice cake mix. Only thing I did differently was to cut the butter into the cake mix with a pastry blender and sprinkled it on top. Bake to perfection in 58 minutes. Thanks for a wonderful recipe. Oh, and the spices were spot on!

    1. Lil'Luna Team says:

      You’re welcome! I’m so glad you enjoyed the cake!!

  2. Granee R. says:

    5 stars
    Yummy!!! Followed your recipe to the tee😁. Wouldn’t change a thing. Thank you for sharing. My new favorite Christmas and Thanksgiving desert.

  3. Lisa says:

    All I have is pumpkin pie filling, can I use that and cut back on the sugar?

  4. Lori Thayer says:

    Quite a bit of powdery cake mix coming through . . . Hope it’s ok!

  5. karen says:

    I need to make this dye-free for our family’s thanksgiving, so I plan to make my own cake mix as directed.. my question is: when you make your own cake mix, do you mix the butter into the dry ingredients before putting on the pumpkin, instead of putting thin slices of butter on top?

    1. Lil'Luna Team says:

      Yes, you’ll “cut” it into the flour (like you would with pie or biscuit dough). You can use a pastry cutter or even just a fork and your fingers.

  6. Eugene Simpleton says:

    Darlene – see my last comment. I didn’t think the pumpkin filling set up well with 16oz, would suggest using 12.

  7. Darlene Beaumont says:

    Our store only carries evaporated milk in 12oz can, so is this a typo or do I need to get 4 more ox from another can?

    1. Lil'Luna Team says:

      It isn’t a typo, the recipe does call for 16 oz. So I just use two cans and measure them out to 16 oz. But you can try just using 12 oz and see how it turns out! I do make it with the full 16 oz when I make the cake though.

      1. Mary says:

        I finally came to the comment!! I wish you had just list in the recipe 16 ounces evaporated milk rather than listing *** 1 (16-ounce) can evaporated milk *** it states can, if your recipe needs 16 ounces, then the way to make it clear is to list it as *** 16-ounces canned evaporated milk ***

        I lost a similar recipe after making it for my in-laws at their Thanksgiving, and it was much less confusing.

      2. Lil'Luna Team says:

        Thanks for the feedback! We’ll take that into consideration!

      3. Jason says:

        “1 (16-ounce) can evaporated milk” is very clear.

    2. Cathy Williams says:

      5 stars
      Hi Darlene,

      You can substitue half and half with a 1:1 ratio. I only had a 12 oz can of evaporated milk and was too lazy to go to the store lol! It was fabulous ; )

  8. Eugene Simpleton says:

    4 stars
    Made this last night and it was pretty good. I subbed out brown sugar instead of white, and cooked for about 65-70 minutes. Other than that, followed the recipe as written.

    My only complaint is that the pumpkin filling under the cake mix doesn’t set up well and seems too watery. I’m wondering if one 12oz can of evaporated milk would have been better than the 16oz called for in the recipe. Also, make sure that you get good coverage with the butter placed on top, otherwise you may get areas of cake mix that are still powdery.

    Last suggestion, as others have said, that the dish needs some salt to help balance the sweetness. I noticed the recipe doesn’t specify salted or unsalted butter – maybe use the salted butter (or half salted / unsalted) if you normally use a little salt.

    1. Lil'Luna Team says:

      Thanks for the feedback and for sharing what you did. I’m glad you enjoyed the cake overall and thanks for giving the recipe a try!

  9. Glenna Ites says:

    5 stars
    I didn’t have evaporated milk, but I had condensed milk headed added cream and it worked out great thank you for this recipe. It’s a hit at the church for our church gatherings at Thanksgiving time. Thank you again and Happy Thanksgiving 🎉