Our Pumpkin Dump Cake is one of those fall desserts we make when we need something easy, delicious and no-fail.

We got the recipe from Lorin’s aunt a long time ago and now make it for every Thanksgiving and many fall potlucks. Not only is it beyond delicious, but it’s so simple to make as well. You mix up a pumpkin pie-style base, sprinkle cake mix and pecans over the top, then add thin slices of butter and let the oven do the rest. It bakes up with a creamy pumpkin layer underneath and a buttery, golden topping on top.

Serve it warm with whipped cream, Vanilla Ice Cream or even Caramel Sauce. We promise everyone will love it and it won’t disappoint.

Why you’ll love it + Why it works:

  • No-fuss preparation. Dump cake requires minimal effort and time, making it an ideal easy cake recipe for busy schedules.
  • Fall flavor so easy! Tastes like pumpkin pie with a buttery cake topping.
  • Custard-style pumpkin base. Eggs and evaporated milk help the pumpkin layer set like pie.
  • Thin butter slices bake the topping. Covering cake mix with butter prevents dry spots and creates a golden crust.
Pumpkin Dump cake ingredients on counter.

Pumpkin Dump Cake Ingredients

  • Pumpkin puree (1 (30-ounce) can): Forms the creamy custard base with natural sweetness and moisture. 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.
  • Evaporated milk (1 (16-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): Deep, warm spice that adds cozy bakery aroma.
  • 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 pumpkin spice cake mix or white cake mix.
  • 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.

Pumpkin dump cake batter mixed in bowl.
Pumpkin batter poured into baking dish.
Cake mix dumped over pumpkin batter for pumpkin dump cake recipe.

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.

Pecans poured over cake mix batter.
Pats of butter on cake mix for pumpkin dump cake.

TOPPING. Sprinkle the dry cake mix on top then add 1 cup chopped pecans on top. Cut ¾ cup butter very thin and place them evenly over the crumble topping.

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.

Pumpkin Dump Cake slice with whipped cream on top on white plate.

Kristyn’s Recipe Tips

  • Grease and flour the pan so slices lift cleanly with tidy edges.
  • Slice butter very thin to cover the surface evenly, this ensures an even, crunchy top.
  • If you spot dry cake mix near the end, add a few tiny butter pieces and bake a little longer.
  • Do not stir after layering, the topping should stay on the surface to crisp.
  • Let it rest 15 to 20 minutes before serving so the custard sets.
  • It really is great on its own but served with vanilla ice cream, homemade whipped cream and caramel sauce is our favorite!
  • Make-ahead tip: bake the day before, then rewarm in the oven before serving.
Pumpkin Dump Cake slice on white plate with whipped cream on top.
4.99 from 1050 votes

Pumpkin Dump Cake Recipe

By: Kristyn Merkley
Pumpkin Dump Cake is an easy fall dessert, prepped in minutes, with a creamy pumpkin pie base and a buttery cake mix topping.
Servings: 15
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes

Video

Ingredients 

  • 1 (30-ounce) can pumpkin puree
  • 1 (16-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 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!
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Notes

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!

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.

Recipe FAQ

Can I use homemade cake mix?

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.

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?

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. 

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This recipe was first shared September, 2018.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.99 from 1050 votes (912 ratings without comment)

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472 Comments

  1. Chris says:

    5 stars
    Can’t wait to try this

    Reply
    1. Kristyn Merkley says:

      I’d love to know what you think 🙂 Hope you like it!

      Reply
  2. Traci says:

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

    Reply
    1. Kristyn Merkley says:

      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!

      Reply
      1. Dawn Deering says:

        5 stars
        I used the 17 oz cartoon of nestle carnation.Hardly any left

      2. Gail says:

        Hi! Bet it wouldn’t be detectable if you used one 12 oz. Can evaporated milk and 4 oz. regular milk. That’s what I will do.

  3. Mike says:

    Looks good

    Reply
    1. Kristyn Merkley says:

      Thanks so much!!

      Reply
  4. Misty says:

    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!

    Reply
    1. Kristyn Merkley says:

      Perfect!! I’m glad you liked it! Thank you for letting me know!

      Reply
  5. Patricia says:

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

    Reply
    1. Kristyn Merkley says:

      Awe, you are so welcome!! Thank you so much for stopping by!

      Reply
  6. DIANNE HENDERSON says:

    ALL RECIPES LOOK LIKE THEY WILL BE DELICIOUS TO TRY!

    Reply
    1. Kristyn Merkley says:

      Thanks so much! This one is so good!! Hope you like the ones you try!

      Reply
  7. Viola says:

    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.

    Reply
    1. Kristyn Merkley says:

      You are welcome & thanks for the tip!

      Reply
  8. Rebecca A. Zaidi says:

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

    Reply
    1. Kristyn Merkley says:

      Awe, you are so nice!! Thank you so much! I hope you like it 🙂

      Reply
  9. Teresa Mayberry says:

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

    Reply
    1. Kristyn Merkley says:

      Haha..thanks for catching that! I will get that fixed!

      Reply
  10. Charlotte morrow says:

    Have not tried it yet.

    Reply
    1. Kristyn Merkley says:

      Hope you will soon! Let me know what you think, when you do 🙂

      Reply