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This simple spiced pumpkin dump cake preps in minutes for a perfectly delicious shareable dessert all fall long!

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

The Perfect Fall Dessert!

We love dump cakes! Not only because of the simplicity, but also the TASTE (they’re usually always delicious!)

Our favorite flavors include Peach Dump Cake and Cherry Dump Cake, but in the fall, this pumpkin dump cake is the cake we have on repeat.

It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it. Those are the kinds of treats we love, especially during a busy fall season. It’s why we think think this dessert is the Perfect fall dessert.

WHY WE LOVE IT:

  • No-fuss preparation. Dump cake requires minimal effort and time, making it an ideal easy cake recipe for busy schedules.
  • Personalize it. You can experiment with different types of cake mixes and toppings to create unique flavor combinations.
  • Fall and Holiday must-have. The combination of sweet pumpkin and buttery cake topping makes it a perfect fall dessert recipe and Thanksgiving dessert.
A glass bowl of pumpkin puree.

Ingredients

  • 1 (30-ounce) can pumpkin puree – 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.
  • 1 (16-ounce) can evaporated milk – not sweetened condensed milk
  • 1 teaspoon ginger – Replace the ginger, cloves, and cinnamon with an equal amount of Pumpkin Pie Spice.
  • ยฝ teaspoon ground cloves
  • 1 cup granulated sugar
  • 4 whole eggs
  • 2 teaspoons cinnamon
  • 1 (15.25-ounce) package yellow cake mix – You are only using the dry cake mix. If you don’t have yellow cake mix, use a pumpkin spice cake mix
  • 1 cup chopped pecans or walnuts, toffee bits, mini chocolate chips, or crushed graham crackers
  • ยพ cup unsalted butter

How to Make a Pumpkin Dump Cake

  1. PREP. Preheat oven to 350ยฐF.
  2. BATTER. Mix 1 can pumpkin puree, 1 can evaporated milk, 1 teaspoon ginger, ยฝ 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.
  3. TOPPING. Sprinkle the dry cake mix on top then add 1 cup chopped pecans on top. Cut ยพ cup butter very thin and place them evenly over the crumble topping.
  4. BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Homemade Vanilla Ice Cream, and even a Caramel Sauce drizzle if you’re feeling extra fancy.

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4.98 from 1043 votes

Pumpkin Dump Cake

By: Lil’ Luna
This simple spiced pumpkin dump cake preps in minutes for a perfectly delicious shareable dessert all fall long!
Servings: 15
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes

Ingredients 

  • 1 (30-ounce) can pumpkin puree
  • 1 (16-ounce) can evaporated milk
  • 1 teaspoon ginger
  • ยฝ teaspoon ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons cinnamon
  • 1 (15.25-ounce) package yellow cake mix
  • 1 cup chopped pecans
  • ยพ cup butter

Instructions 

  • Preheat oven to 350ยฐF.
  • 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!

Video

Notes

Leftovers.ย We like to serve this warm, but if you have leftovers, cover and store in the refrigeratorย for 2โ€“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 2ยผ cups all-purpose flour, 1ยฝ cups sugar, 3ยฝ teaspoons baking powder, 1 teaspoon salt, and 4 tablespoons unsalted butter. Use a pastry cutter to blend in the butter, and youโ€™ve got a homemade yellow cake mix!

Nutrition

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.

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.

Can I Use Homemade Cake Mix?

Yes! Whisk 2ยผ cups all-purpose flour, 1ยฝ cups granulated sugar, 3ยฝ teaspoons baking powder, 1 teaspoon salt, plus 4 tablespoons butter (ยฝ stick). Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.

How to Store Pumpkin Dump Cake?

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.

How to Freeze Dump Cake?

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. Thawovernight in the fridge and serve chilled or reheat the slices in the microwave.ย 

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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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4.98 from 1043 votes (912 ratings without comment)

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446 Comments

  1. Melissa Moyers says:

    5 stars
    I made this pumpkin dump cake for Thanksgiving and it was so easy and delicious!! Itโ€™s def in my holiday rotation, now!

  2. Tabitha says:

    5 stars
    This was AMAZING and I honestly preferred this to the pumpkin pie!

  3. Shayla says:

    5 stars
    So easy to make and delicious. Perfect for Fall or anytime really!! ๐Ÿ™‚

  4. Erin says:

    5 stars
    This is one of go to fall desserts. I had lost my previous recipe and found this one and it turned out perfectly.

  5. SHANNON says:

    5 stars
    So moist and delicious. This will be a favorite.

    1. Kristyn Merkley says:

      Yay!! I love to hear that! Thank you so much!

  6. Patricia Hursh says:

    Canned pumpkin puree..

    1. Kristyn Merkley says:

      Yes

  7. SARA says:

    Can white cake mix be used?

    1. Kristyn Merkley says:

      Yes, for sure ๐Ÿ™‚ Enjoy!

  8. John Zientara says:

    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. Kristyn Merkley says:

      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. Anna Guzman says:

      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!

  9. K Robinson says:

    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. Kristyn Merkley says:

      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 ๐Ÿ™‚

      1. Cyndi Casum says:

        Excited to make the dump cake!

      2. Kristyn Merkley says:

        Hope you like it!

  10. Angela says:

    Is this made with plain canned pumpkin puree, or canned pumpkin pie filling?

    1. Kristyn Merkley says:

      Canned pumpkin ๐Ÿ™‚ Hope you like it!