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. Cm says:

    Would love to try this recipe however does anyone have a recipe for homade pumpkin purée using fresh pumpkin ?

    Reply
    1. Lil'Luna Team says:

      I don’t have a recipe for homemade pumpkin puree, but I think that The Pioneer Woman has one. If you search on google for it, I imagine you’d have lots of options show up. You’ll have to let us know if you make this recipe with homemade puree and how it turns out!

      Reply
  2. Olivia says:

    5 stars
    Amazing! Seriously. Yum. 😃

    Reply
  3. Mary Coonen says:

    I love this pumpkin dump cake—I have made this in the past but lost my recipe. I have a question about your recipe, it states a 16 ounce can of evaporated milk, but I only find the regular 12 ounce, our smaller can. Was thus a typo, or do I need to keep looking. Thank you!

    Reply
    1. Gina says:

      Evaporated milk seems only to come in 12 ounce cans not 16. Could that be a typo?

      Reply
    2. Lil'Luna Team says:

      Hi Mary! It’s not a typo – the recipe does call for 16 oz. So I just use one full can and measure enough of a second to get 16 oz. You could definitely try with just 12 oz though!

      Reply
    3. Lil'Luna Team says:

      Nope, not a typo – the recipe does call for 16 oz. I just use one 12 oz can and then measure enough of a second can to get 16 oz. You could definitely try with just 12 oz though!

      Reply
  4. Kristina says:

    3 stars
    It was okay… still seemed pretty underbaked at an hour but I suspect that’s partially my particular oven’s fault. I would include whipped cream in the ingredients and specify salted or unsalted butter considering it’s a baked good. Thanks for the recipe!

    Reply
    1. Lil'Luna Team says:

      Thank you for the feedback and for giving the recipe a try!

      Reply
  5. Sean T says:

    5 stars
    May want to add whipped cream to the ingredient list

    Reply
    1. Lil'Luna Team says:

      Thanks for the suggestion!

      Reply
  6. Rosie D says:

    Can some of these recipes be made with Monkfruit Sugar instead? For diabetics, all the sugar is not good. Please make more sugar-free recipes.

    Reply
    1. Lil'Luna Team says:

      You could definitely try! Thanks for the feedback.

      Reply
  7. Deanna Lesher says:

    5 stars
    Delicious! Very sweet. Would probably be okay to cut back a little on the sugar. Will make this again!

    Reply
  8. Diane says:

    5 stars
    I made this dairy free with coconut evaporated milk and coconut cream whipped cream. Delicious. I used 1/2 C sugar which was plenty. Will consider brown sugar next go around. Highly recommend this recipe! A definite keeper.

    Reply
    1. Lil'Luna Team says:

      Thanks for giving the recipe a try and sharing what you did! So glad you enjoyed the cake!

      Reply
  9. Megan says:

    5 stars
    Do you recommend using unsalted or salted butter?

    Reply
    1. Lil'Luna Team says:

      I typically use unsalted when I bake and then add salt in as needed. But this recipe could work with either.

      Reply
  10. Anita Taylor says:

    Please, I have tried every way possible to find out the amount of pumpkin I need for the Pumpkin Dump It Cake with just the spice cake mix and 2 eggs and can never get an answer nor the complete recipe. Can you help me please! I am almost 86 years and have a hard time using the computer as well as I would like. So, please just answer this request!!Thanks and Hugs, Anita Taylor

    [email protected]

    Reply
    1. Diane says:

      I’d probably add an extra 1/2 cup pumpkin for the two eggs you don’t have or use flax meal eggs (3 T warm water and 1 T flax meal/per egg for the missing eggs (so do 2 of these), stir and let swell and gel).

      ▢ 30 oz can pumpkin puree canned
      ▢ 1 (16-ounce) can evaporated milk
      ▢ 1 teaspoon ginger
      ▢ 1/2 teaspoon ground cloves
      ▢ 1/4 cup sugar
      ▢ 4 eggs or 2 eggs and 2 flax eggs
      ▢ 2 teaspoon cinnamon
      ▢ 1 (15.25-ounce) package yellow cake mix
      ▢ 1 cup chopped pecans
      ▢ 3/4 cup butter
      ▢ I added vanilla 1/2 tsp

      Butter and flour 9×13 pan. Pour liquid first. Pour yellow cake mix or spice cake mix over and then chopped pecans. Cover the entire surface with thin pads of butter. Bake at 350 for 1 hour. Let cool. Serve with whipped cream.

      Reply