Pumpkin Dump Cake

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!

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

Pumpkin Dump Cake topped with whipped cream on a white plate

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 because it literally is the BEST pumpkin dump cake.

Base layer of pumpkin pie dump cake

making a 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. 😉 Sounds easy enough right?

BATTER. 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.

TOPPING. Sprinkle the yellow cake mix and chopped pecans (if you want pecans) on top. Cut the butter very thin and place the slices all over cake mix.

BAKE + SERVE. Bake for 1 hour at 350° Serve warm topped with whipped cream or vanilla ice cream, and even a caramel drizzle if you’re feeling extra fancy.

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

tips and FAQ

What if I don’t have yellow cake mix? You could use a pumpkin spice cake mix instead, or make a homemade mix. Here’s how:

Just whisk together 2 ¼ cup all-purpose flour, 1 ½ cups granulated sugar, 3 ½ 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.

Additional Topping Ideas: The pecans are totally optional, but if you aren’t a fan of pecans, you could always try crushed graham crackers, toffee bits, or substitute for another type of crushed nut.

We like to serve this warm, but if you have leftovers, be sure to keep those covered and STORED in the fridge. It should last for at least 2 days. REHEAT by microwaving at 30 second intervals until it is the desired temperature.

Close up of Pumpkin Dump Cake Recipe

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 the way it bakes into the pumpkin mixture and pecans is absolutely divine!

For more pumpkin cake recipes, check out:

Pumpkin Dump Cake Recipe

4.9 from 58 votes
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 15
Calories 388 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


  • Preheat oven to 350.
  • Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
  • Sprinkle cake mix and chopped pecans on top.
  • Cut butter very thin and cover all over cake mix.
  • Bake for 1 hour and serve warm with whipped cream. ENJOY!


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About the Author

Kristyn Merkley

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!

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  1. I made this last year and my pumpkin pie loving husband said this was better! With COVID restrictions, it is just the two of us this year. I see a lot of similar recipes with just one can of pumpkin being the only difference. Will this work as a smaller portion? Also, I am diabetic and the carbs in this are very high. Do you know of a proper sugar substitute that will still taste good? Thanks!

    1. You could definitely halve the recipe & I would google what good substitutes would be for the ingredients you are looking at. There are low-fat/sugar free options for some of those ingredients. Hope you find what you need 🙂

  2. I followed the recipe and 17 oz Carnation evaporated milk made it runny . I put yellow cake mix on top of liquid mixture and I tried to sprinkle evenly. I should’ve leveled cake mix powder with spatula because I had a couple 2-3 mounds on cake powder that did not bake into cake and remained powder. I had to bake longer and my pecans are well done.

    1. I do even out the cake sprinkled on, so there aren’t piles, but haven’t ever had a runny cake. I’m sorry, if it didn’t turn out.

    2. Hi! John I had the same problem with the cake mix. I sprinkled it as evenly as possible and I had dry patches of cake mix. I pulled it out a bit earlier and blended the cake flour in and finished baking it. It turned out great!

  3. 5 stars
    I made this pumpkin dump cake for Thanksgiving and it was so easy and delicious!! It’s def in my holiday rotation, now!

  4. Quick question. Could I assemble the day before, refrigerate and then cook on the day needed? If so are there any adjustments I would need to make for cooking time, etc.? Would like to make this Christmas, thank you!

    1. Yes, the recipe calls for 30 oz pumpkin… so either two small cans or you can sometimes find large cans (at least I’ve found it in the LIBBY’s brand) that are 29 oz where one can would work.

  5. 5 stars
    Tasted great. I did however only use 1/2 cup of sugar and it was plenty sweet since the cakemix has sugar already. Thanks!

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