Pumpkin Dump Cake

Cakes & Cupcakes · Desserts · Holidays · August 21, 2018

This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice. With how easy it is, you’ll be making this cake all fall long!

Pumpkin Dump Cake Recipe

BEST Pumpkin Dump Cake

It’s PUMPKIN time!! We’re officially sharing our FIRST pumpkin recipe of the season, and I couldn’t be more excited. It means pumpkin and soup recipes will be popping up everywhere and fall is on it’s way! I love this time of year because I love the holidays and they literally make me giddy with excitement.

Today’s recipe is one my aunt’s hubby shared with me last year. We had stopped by on Thanksgiving to say hi and she had made it for her family and insisted I try it. I’m a recent pumpkin convert but was excited to give this a try, and immediately fell in love. It’s a Pumpkin Dump Cake, and I knew I needed the recipe in my life. I took a picture of it so I wouldn’t forget, and made sure I shared it with all of you this year.


Pumpkin Cake Mix

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

How to Make Pumpkin Dump Cake:

“Dump” cakes are as easy as they sound! You literally mix everything together, dump it in a pan, dump some yellow cake mix on top, and then dump some butter on top. Hence the name. ๐Ÿ˜‰ Sounds easy enough right? Here are the pumpkin dump cake ingredients needed:

  • canned pumpkin
  • evaporated milk
  • ginger
  • ground cloves
  • sugar
  • eggs
  • cinnamon
  • yellow cake mix
  • chopped pecans
  • butter

From there, just follow these easy directions to make this pumpkin cake:

  1. Mix together the pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour the mixture into a greased and floured 9×13 pan.
  2. Sprinkle the yellow cake mix and chopped pecans (if you want pecans) on top.
  3. Cut the butter very thin and place the slices all over cake mix.
  4. Bake for 1 hour at 350ยฐ and serve warm with whipped cream or vanilla ice cream on top. ENJOY!

Who would have thought you could make a delicious pumpkin cake with yellow cake mix? Especially just by sprinkling it on top! I’ll be the first to assure you that way it bakes into the pumpkin mixture and pecans is absolutely divine!

How to Make Pumpkin Dump Cake

Sprinkle cake mix and chopped pecans on top. Cut butter very thin and layer all over cake mix and pecans.ย 

Pumpkin Dump Cake

You may have already tried a recipe similar to this, but I’m so glad I was finally introduced last year. If you’re a pumpkin lover or know of one, this simple recipe will definitely be a winner. Top with whipped cream or ice cream and I promise you’ll be in fall heaven. ๐Ÿ™‚

For more pumpkin cake recipes, check out:

Pumpkin Cake VIDEO:


4.79 from 14 votes

Pumpkin Dump Cake Recipe

Try this fall dump cake variation - Pumpkin Dump Cake! This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Calories 479 kcal
Author Lil' Luna


  • 30 oz pumpkin canned
  • 16 oz evaporated milk
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 tsp cinnamon
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter


  1. Preheat oven to 350.

  2. Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
  3. Sprinkle cake mix and chopped pecans on top.
  4. Cut butter very thin and cover all over cake mix.
  5. Bake for 1 hour and serve warm with whipped cream. ENJOY!

Nutrition Facts
Pumpkin Dump Cake Recipe
Amount Per Serving
Calories 479 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 96mg 32%
Sodium 477mg 20%
Potassium 436mg 12%
Total Carbohydrates 62g 21%
Dietary Fiber 2g 8%
Sugars 41g
Protein 7g 14%
Vitamin A 131.3%
Vitamin C 8.7%
Calcium 22.7%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.
Delicious Pumpkin Dump Cake Recipe

For more dump cake recipes, check out:
    filed in: · · ·
    Stay Up To Date!
    Need more recipes and creative ideas? Sign-up to receive my free ebook!

    Leave a Reply

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

    CommentLuv badge


    Penny @ Home Remedies

    This pumpkin dump cake recipe looks absolutely delicious. Thanks for sharing this kristyn.
    Penny @ Home Remedies recently posted..14 Natural Home Remedies For Cracked HeelsMy Profile


    Is the cake mix added to the pumpkin mixture, wasn’t sure. Sounds delicious.

      Lil' Luna

      You will sprinkle it on top of the pumpkin mixture, in the pan ๐Ÿ™‚ It’s in step 3. Hope that helps & hope you like it!!


        Can I substitute spice cake mix for white?

          Kristyn Merkley

          I haven’t tried, but there’s one way to find out how it would taste ๐Ÿ˜‰ Let me know!

    Gina DeMarco

    What kind of pumpkin do you use, the pure pumpkin? I love pumpkin and want to make this.

      Lil' Luna

      It’s just a can of pumpkin. The can says something like 100% pumpkin. I hope that helps!! Hope you like the recipe!


    What if I don’t have cloves or ginger? How much pumpkin pie spice do you suggest I substitute?

      Lil' Luna

      I would just do equal amounts. Start with a teaspoon & see if you need to add a little more. I hope that helps!


      Do you realize that pumpkin pie spice has both ginger and cloves in it??


      Kristyn The pumpkin dump cake looks Delicious thank you so much for your recipe. Looking forward for more Recipes. Recipes

    Betty Riordan

    Although I love your recipes please delete me from your emails. I post many other recipes on my recipe pages. Yours is the only one that comes up with a double picture and I don’t want to post them.

    Elizabeth Walker

    If I’m using homemade cake mix instead of boxed cake mix, should I mix a little bit of the pumpkin mixture into it so it cooks properly?

      Lil' Luna

      I haven’t tried, but I think that’s what I would do? Haha..I guess, I need to try using a homemade mix! Let me know how it turns out!


    If I left out the pecans would it make a huge difference? I’m making it for a get together and one of my friends is allergic to nuts.

      Lil' Luna

      No, it just won’t have that crunch, but that’s ok ๐Ÿ™‚ They will like it!! ๐Ÿ™‚


        I wonder if there is anything to sub for the nuts, that would give it crunch?




          Seeds. Toasted pumpkin or sunflower seeds are great substitutes for those with nut allergies.


          My husband can’t have nuts or seeds. I have found crushed toffee candy bits to be a good substitute when baking sweets.

    Bambi Sample

    This is a great Cake made it Several times now ! Family loves it!

      Lil' Luna

      I’m so glad they like it!! Thanks for letting me know!


    well thank you for sharing this! have never heard of a dump cake before, like all of the pumpkin flavors already but had never just dumped them in a dish, guess that’s where the name comes from? Thank you for the pumpkin pie cheesecake bars too!

    Trudy Henricks

    Going to try the pumpkin dump cake.



    Charlotte morrow

    Have not tried it yet.

    Teresa Mayberry

    Misspelled pumpkin in the big splash photo at the top of the post — it’s spelled pupmkin there.

    Rebecca A. Zaidi

    Amazing recipes. Thank you. The pumpkin dump cake will be my special dessert this coming week-end. Thank you for sharing.


    Just a suggestion since I’ve made many “dump cakes”. Melt your butter & stir it into the dry cake mix, then put on top the pumpkin mixture. That works much better in the finished product than those dry spots between the butter slices.
    Thanks for the recipe.




    Can’t wait to make all kinds of goodies. Thanks for sharing your recipes


    I used a gluten free cake mix and it turned out great! Thank you for sharing!

    The only thing I did differently was that the recipe called for a16 oz can of evaporated milk. I’ve only seen 12 oz and 5 oz and had a 12 oz so that’s what I used. I wondered if the spice would be too heavy, but it was perfect. Thank you!


    Looks good


    Most cans of evaporated milk are 12 ounces. Is one 12 ounce can enough, or does it require 16 ounces of milk?

      Kristyn Merkley

      I haven’t tried using only 12. You’ll just have to measure the other 4 ounces. They do have tiny cans, if you don’t want to waste. Hope that helps!


    Canโ€™t wait to try this


    making the pumpkin dump cake now! smells awesome!


    This looks delicious and it’s so pretty too! Can’t wait to make it for Thanksgiving. I’m wondering, since most of my family prefers sweet potato over pumpkin, if I could substitute the sweet potato for the pumpkin?

      Kristyn Merkley

      I haven’t tried, but I bet that would be fine ๐Ÿ™‚ I’d love to know how it turns out, if you try it! Hope you like it!

    Michelle D Fernandez

    First I think your adorable! Love your ideas. Your right on to what my family would like. Thank you. And God Bless


    Anything made with pumpkin is my favorite all year ’round. And Autumn is especially fantastic because pumpkins are everywhere! This cake recipe looks awesome & I’m going to do a trial run & if I can be success at making it, I’m going to make it for family’s Thanksgiving get-together this year. Thank you for easy, delicious recipes.


    I love your site…great recipes AND are easy to print! Thanks

    Rose Leeds Boswell

    I have never make the side cookies can’t wait

    Carol Ekdahl

    I like your Pumpkin Dump cake, but I like to make a smaller size like 8 x 8 baking pan. I don’t go to that many pot lucks or entertain that I need to make a 9 x 13″ pan of goodies staring me in the face. Keep me on your list as the two of us do like pumpkin items.


    I have tweaked this recipe a little. First off I line my pan with parchment paper. I melt the butter and pour it over the pecans. I use 1 cup of butter. I omit gloves and ginger. After it has baked I let it cool and flip it out into a platter or cookie sheet. I mix 8oz softened cream cheese, one stick softened butter, 1 tsp vanilla and 2 cups powdered sugar. I them frost the pumpkin side. It is a favorite with everyone even the ones who claim they don’t like pumpkin.


    Should I cut with a knife? Spatula? I just made it for the first time and I want the cut pieces to be pretty! ๐Ÿ˜Š


      The pumpkin dump cake

      Kristyn Merkley

      Sorry, to not get back to you sooner! I hope you were able to cut it nicely. You could really cut it with whatever you like. If you want a more square piece, then a knife would work or spooning it out works too ๐Ÿ™‚ It’s just up to you.

    Diane White

    I served this to 12 ladies and they inhaled it. They absolutely loved it and begged for the recipe. I would suggest going to sams or Costco to get the pumpkin since it takes 2 cans if possible. I served this with vanilla bean ice cream. Sinful. Loved it!!!


    Hi..the pumpkin dump cake was delicious. Do you store covered on the counter or in the fridge?

      Kristyn Merkley

      I just store mine in an air tight container, with the lid. You can also put it in the fridge. Whichever you prefer ๐Ÿ™‚ Glad you liked it!


    With the one cup of sugar in the pumpkin mixture in addition to the sugar in the cake mix, does the cake turn out very sweet? I don’t like desserts that are excessively sweet hence I’m considering cutting down on the sugar in the pumpkin.

      Kristyn Merkley

      I don’t think it is ๐Ÿ™‚ But, you could always cut it down, if you prefer.


    The recipe and picture look fantastic.


    Iโ€™m from the UK, what is yellow cake mix, do you know what our equivalent is? Thank you

      Kristyn Merkley

      I just found this on google…it is pretty much a plain cake mix that doesn’t contain an extra flavor. It is called yellow not plain because there are two types of plain, white and yellow. The difference is that white uses only egg white while yellow uses the yolks. There is also a slight difference in the type of flour used. Also a white cake taste a lot better & is loved more than a yellow cake but both of them are very good. You could google to find a homemade recipe, too, if that helps ๐Ÿ™‚

    Joseph F. Mayhew

    In this Pumpkin Poke Cake recipe, do you use pumpkin pie filling or the pumpkin puree as it doesn’t say. Just want to make sure before I make it for Thanksgiving. Thank you.

      Kristyn Merkley

      You can buy a can of pumpkin. That is what to use. You could google it, so you can see what you are looking for, but it’s a can of pumpkin. Hope that helps ๐Ÿ™‚


    The pumpkin part was really good! The cake mix, nuts, butter not as great. There was too much topping. Next time Iโ€™d like to try mixing the cake mix together first and maybe putting half on the bottom and prebaking? That would take away the โ€œquickโ€ part but make the top more crumbly.

    Mary E. Earl

    I fixed this about a month ago and it was delicous!! Thank you for sharing it!!


    I am not a fan of pumpkin, so I was just thinking about using sweet yams instead, this sounds very good. I love making dump cakes.

    Marcia Norman

    Please, please make recipes so they can be pinned to Pintrest!

      Kristyn Merkley

      They can be ๐Ÿ™‚ I know at least for me, on my computer the Pinterest button appears when my cursor is over the picture. Not sure how it is on your computer. Also, you can find most of them on Pinterest.


    Thank you for the pumpkin dump I need to make something different for the Thanksgiving dinner for a huge crowd and am going to make this as I know it will be wonderful. So thank you very much. Looks like a five so am going to rate it five .

      Kristyn Merkley

      Awe, thank you!! Your guests will love it! At least, we do ๐Ÿ™‚ Good luck!!


    Do you mean a 30 ounce can of pumpkin pie filling? Or a 30 ounce can of pumpkin purรฉe?


    Delicious!! Making it again this weekend. And sooo easy!


    Made this and it tastes great. But it seems more like a pie than a cake. I could not cut it I had to spoon it out. Cooked for a hour an drink fifteen min.
    Is it suppose to be this way?

      Kristyn Merkley

      It should be like a cake. I’m not sure what could have happened. I mean you could scoop it out, but you should be able to cut it, like cake.

    Irma C.Wilson

    can I make this a day ahead and just warm it before I serve it


    I would really love to try this recipe, but I am allergic to cinnamon. Do you think it would taste ok if I substitute nutmeg or should I use a little all spice? Or any other suggestions? I’m not a big baker so I’m unsure as to what I can do.

      Kristyn Merkley

      Those would be great!! I personally haven’t tried, but those are the ones I would suggest ๐Ÿ™‚ Hope you like it!

    LLโ€™s Mom

    Does these need to be refrigerated?

      Kristyn Merkley

      You could or keep it with a lid or covered well & it would be fine on the counter. ENJOY!

    Anne Williams

    Could you use sweet potato as eell?


    Forgot to add the eggs ๐Ÿ˜ญ cooked it for a little over an hour and it still seems like the pumpkin is runny. Is that because of not having the eggs or do I need to cook longer? Any idea?

      Kristyn Merkley

      Oh, no..it will definitely need the eggs. I’m not sure if that is what makes it runny, but I would think so. Good luck!


    Thanks for this recipe. We love it! I have made 3x in the last year! It actually tastes better the next day as the flavors mellow so my advice is to make a day or two ahead. We had it for my niece’s birthday this month and everyone loved it! I spread whipped topping on top.

    Mica Medford

    I made this recipe for Thanksgiving and it is instantly a holiday favorite. I used more pecans, and more butter to cover the top. Hard to wait until dessert for this one. Super easy. That’s important for me because I can only make something simple. Thank you for the recipe.


    I find the pumpkin mixture needs just a pinch of salt or it ends up tasting bland and too sweet. (I assume youโ€™re using unsalted butter for the top.) I did this with a gluten-free cake mix and got rave reviews. The second time I made it the pumpkin mixture was overdone and โ€œbroken,โ€ watery and curdled, so Iโ€™m not sure what I did wrong there. Iโ€™m thinking baking it at a lower temp might be the key and pulling it out when itโ€™s still wobbly like a pumpkin pie should be. Very hard to tell with the cake on top though.

    No name

    Are you sure of your recipe? It never turned into a cake, baked it 1 1/2 hrs and it was still wet in the middle. I looked at other pumpkin dump recipes and they used less milk and eggs. My daughter always told me don’t make something new to take to a party, if you have never made it before.

      Kristyn Merkley

      I’m sorry it did not turn out for. Yes, I am sure. I haven’t had that problem before, so I wish I knew how to help you. I know humidity/weather/elevation/ovens can effect recipes. You didn’t leave anything out?

    Jo Ann

    So excited to start make some of the thing I seen you made.


    Does this need to be stored in the refrigerator? I made it tonight for tomorrow. Not sure if I should leave it out or not!


    Salted or unsalted butter?


    Holy cow, this cake was so easy to make!! I loved the flavor of pumpkin & cinnamon & the pecans gave it a nice crunch! My family will love this, come the holidays!!

    Tried & True
    Featured On
    Stay Up To Date!
    Need more recipes and creative ideas? Sign-up to receive my free ebook!