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 think you’ll 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.

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 cake batter in a glass baking dish.

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.

Nuts and crumb topping with butter on pumpkin cake batter.

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 topped with whipped cream on a 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.
    • 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!
    4.99 from 1050 votes

    Pumpkin Dump Cake Recipe

    By: Kristyn Merkley
    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

    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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    Recipe Rating




    472 Comments

    1. Jenny Padilla says:

      5 stars
      The best pumpkin dump cake ever

      Reply
      1. Kristyn Merkley says:

        Yay!! Happy you think so 🙂 Thank you!

        Reply
    2. JudY Usher says:

      5 stars
      Looks delish!!! In the oven as I type! Whole house smells great!

      Reply
      1. Kristyn Merkley says:

        Yay!! Hope you liked it! Thank you!

        Reply
    3. Linda says:

      5 stars
      ThE recipe was super easy. I did use chopped peacNs …my new holiday favorite. Sooo yummy

      Reply
      1. Kristyn Merkley says:

        Perfect!! Thank you so much for sharing that!!

        Reply
    4. Cynthia Lutheran says:

      I love your recipes and look forward to more!

      Reply
      1. Kristyn Merkley says:

        Awe, thank you! I look forward to you trying more! I hope you like what you try!

        Reply
    5. Melissa says:

      5 stars
      Such a easy recipe to make & it turned out perfect!! Thank you so much i know it will be a recipe i make for many years to come;)

      Reply
    6. Gretchen says:

      5 stars
      Made it tonight and lOved it. Much better than Plain pumpkin pie. It was so good. Thank you.

      Reply
      1. Kristyn Merkley says:

        You are so welcome! This is our favorite! Glad you tried it!

        Reply
    7. dana says:

      This was amazing!!! .. do you think putting gRaHam cracker at the bottom would work ?? I like having a crunch at the Bottom

      Reply
      1. Kristyn Merkley says:

        It sure would! I like crunch, too! Thanks!

        Reply
    8. Patti says:

      there are no 16 ounce cans of evaporated milk. Is this correct amount? They only make 12 ounce cans.

      Reply
      1. Kristyn Merkley says:

        Yes, it is correct. You will need to use 4 more ounces. I just save the rest from the can. You can use a small can for the other 4.

        Reply
    9. Silvia Roeglin says:

      I made the recipe, but is it suppose to be mushy? I baked it for one hour at 350

      Reply
      1. Kristyn Merkley says:

        It is a soft dessert, but it’s not completely mushy. Maybe it needs a little more time in the oven 🙂

        Reply
    10. Kira says:

      5 stars
      Made this for an acTivity and everyone wanted the recipe after!

      Reply
      1. Kristyn Merkley says:

        That’s what I love to hear! Thank you so much for making it!

        Reply