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
- 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.
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.
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.
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 Recipe
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
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.
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.
Thank you so much! I agree…it’s a hard one to wait for 🙂
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.
That makes me so happy to hear! We love it! Thank you for sharing!
Forgot to add the eggs ???? 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?
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!
We just forgot the eggs!
Was it edible?
DO I need to make another for TOMORROW’S party?
I’ve been making this same recipe, called pumpkin pie cake, FOR 20 years. I’ve frozen leftovers for months, and it’s AS delicious as when fresh. I’ve successfully COMBINED melted butter and canola or sunflower oil for the topping oil. SOMEONE mentioned mixing the melted butter into the dry cake mix instead of drizzling it on top. I DON’T know if or how that would work. my curiosity is piqued but not enough to try it. I use half each PECANS AND walnuts.
Thank you for sharing that 🙂
Brought this dessert to a halloween party last night and it got devoured! 8 ppl want me to send them the recipe! I made it exactly according to the recipe including the pecans and cool whip topping. Serve warm as suggested. Simply delicious!
Yay!! That’s what I love to hear! Thank you for sharing that!
Could you use sweet potato as eell?
I have never tried? One way to find out 😉
So, I made this and it smelled amazing and looked amazing and tasted pretty darn good. My only issue was, I felt like the pumpkin part was too eggy texture. I should say that it’s probably because I used large eggs and thought I should’ve used 1 less egg, but wanted to see what happened. So, needless to say, I love the flavor! I will adjust the recipe for big eggs and go with my gut next time. Thank you for a great recipe!
Thanks for sharing!! Glad you loved the flavor and found how to make it work best for you in the future. Thanks for giving the recipe a try.
Does these need to be refrigerated?
You could or keep it with a lid or covered well & it would be fine on the counter. ENJOY!
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.
Those would be great!! I personally haven’t tried, but those are the ones I would suggest 🙂 Hope you like it!
can I make this a day ahead and just warm it before I serve it
Sure could 🙂 ENJOY!!
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?
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.
Delicious!! Making it again this weekend. And sooo easy!
I’m so happy to hear you like it! Thank you for letting me know!
Do you mean a 30 ounce can of pumpkin pie filling? Or a 30 ounce can of pumpkin purée?
It’s a 30 ounce can of canned pumpkin, not pumpkin pie filling 🙂