Pumpkin Dump Cake

Simple and delicious Pumpkin Dump Cake preps in minutes. With all of these earthy flavors, it’s perfect all fall long!

We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall, this Pumpkin Dump Cake is the only cake we need!

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

BEST Pumpkin Dump Cake

It’s PUMPKIN time!! It’s that time of year where pumpkin and soup recipes start popping up everywhere and fall is on it’s way!

Today’s pumpkin recipe was shared by a family member. We stopped by on Thanksgiving to say hi and after they fed us this fall dessert, we fell in love and had to give it a try!

It’s called Pumpkin Dump Cake, because you literally dump it, bake, and enjoy! It is so simple, and literally is the BEST fall cake.

Base layer of pumpkin pie dump cake in a glass baking dish.

making a Dump Cake

“Dump” cakes are as easy as they sound! Just mix and dump layers in a pan. Hence the name. Dump cakes are similar to cobblers, but a cobbler uses a biscuit or pie crust as the topping. 

BATTER. Mix together the pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour the pumpkin mixture into a greased and floured 9×13 baking dish.

TOPPING. Sprinkle the yellow cake mix and chopped pecans (if you want pecans) on top. Cut the butter very thin and place the slices all over cake mix.

BAKE + SERVE. Bake for 1 hour at 350°F. Serve warm topped with whipped cream or vanilla ice cream, and even a caramel drizzle if you’re feeling extra fancy.

Additional Topping Ideas 

The pecans are totally optional, but if you aren’t a fan of pecans try:

  • crushed graham crackers
  • toffee bits
  • substitute for another type of chopped nut
Process picture for pumpkin dump cake recipe.

recipe tips

Cake mix alternative. You are only using the dry cake mix, and not making it into a cake batter. If you don’t have yellow cake mix you can us a pumpkin spice cake mix, or make a homemade mix. Here’s how:

  • Whisk together 2 ¼ cup all-purpose flour, 1 ½ cups granulated sugar, 3 ½ teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (½ stick).
  • Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.

Variations:

Pumpkin Puree. Note that this recipe calls for a can of pumpkin puree and NOT canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin. 

Unbaked Pumpkin Cake with Yellow Cake Mix and butter slices on top.

Storing info

STORE. We like to serve this warm, but if you have leftovers, be sure to keep it covered and stored in the fridge. It should last for at least 2 days. Reheat a slice by microwaving at 30 second intervals until it is the desired temperature.

FREEZE. To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil.

For leftover cake, divide it into individual freezer containers. Thaw overnight in the fridge and serve chilled or reheat slices in the microwave. 

Close up of Pumpkin Dump Cake Recipe topped with fresh whipped cream.

For more pumpkin cake recipes, check out:

Pumpkin Dump Cake Recipe

4.96 from 356 votes
Simple and delicious Pumpkin Dump Cake preps in minutes. With all of these earthy flavors, it's perfect all fall long!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 15
Calories 388 kcal
Author Lil’ Luna

Ingredients

  • 30 oz pumpkin puree canned
  • 16 oz evaporated milk
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoon cinnamon
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 3/4 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 cake mix.
  • Bake for 1 hour and serve warm with whipped cream. ENJOY!

Video

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” 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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Comments:

    1. You will sprinkle it on top of the pumpkin mixture, in the pan 🙂 It’s in step 3. Hope that helps & hope you like it!!

    1. It’s just a can of pumpkin. The can says something like 100% pumpkin. I hope that helps!! Hope you like the recipe!

    1. 5 stars
      Kristyn The pumpkin dump cake looks Delicious thank you so much for your recipe. Looking forward for more Recipes. Recipes

    2. 3 stars
      This sounDed so good. I tried it and it was too much for my 11×14 pan. Also the cake mix did not blend or bake much it was just powder lying on top EXCEPT for patc of melted BUTTER. I WOULD half it or put into two pans and i WOULD mix the cake mix w Some cream or all the melted butter so it is bakeable. We were able to SALVAGE this by MIXING it all together snd baking 25 more min

  1. Although I love your recipes please delete me from your emails. I post many other recipes on my recipe pages. Yours is the only one that comes up with a double picture and I don’t want to post them.

  2. If I’m using homemade cake mix instead of boxed cake mix, should I mix a little bit of the pumpkin mixture into it so it cooks properly?

    1. I haven’t tried, but I think that’s what I would do? Haha..I guess, I need to try using a homemade mix! Let me know how it turns out!

  3. If I left out the pecans would it make a huge difference? I’m making it for a get together and one of my friends is allergic to nuts.

        1. My husband can’t have nuts or seeds. I have found crushed toffee candy bits to be a good substitute when baking sweets.

        2. You could use walnuts. But since they are slightly more oily than pecans, you might want to tone it down on the butter by 4-7 slices

  4. well thank you for sharing this! have never heard of a dump cake before, like all of the pumpkin flavors already but had never just dumped them in a dish, guess that’s where the name comes from? Thank you for the pumpkin pie cheesecake bars too!

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

  6. 5 stars
    Amazing recipes. Thank you. The pumpkin dump cake will be my special dessert this coming week-end. Thank you for sharing.

  7. 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.

  8. 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!

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

    1. 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!

  10. 5 stars
    This looks delicious and it’s so pretty too! Can’t wait to make it for Thanksgiving. I’m wondering, since most of my family prefers sweet potato over pumpkin, if I could substitute the sweet potato for the pumpkin?

    1. I haven’t tried, but I bet that would be fine 🙂 I’d love to know how it turns out, if you try it! Hope you like it!

  11. First I think your adorable! Love your ideas. Your right on to what my family would like. Thank you. And God Bless

  12. Anything made with pumpkin is my favorite all year ’round. And Autumn is especially fantastic because pumpkins are everywhere! This cake recipe looks awesome & I’m going to do a trial run & if I can be success at making it, I’m going to make it for family’s Thanksgiving get-together this year. Thank you for easy, delicious recipes.

  13. 5 stars
    I like your Pumpkin Dump cake, but I like to make a smaller size like 8 x 8 baking pan. I don’t go to that many pot lucks or entertain that I need to make a 9 x 13″ pan of goodies staring me in the face. Keep me on your list as the two of us do like pumpkin items.

  14. I have tweaked this recipe a little. First off I line my pan with parchment paper. I melt the butter and pour it over the pecans. I use 1 cup of butter. I omit gloves and ginger. After it has baked I let it cool and flip it out into a platter or cookie sheet. I mix 8oz softened cream cheese, one stick softened butter, 1 tsp vanilla and 2 cups powdered sugar. I them frost the pumpkin side. It is a favorite with everyone even the ones who claim they don’t like pumpkin.

  15. Should I cut with a knife? Spatula? I just made it for the first time and I want the cut pieces to be pretty! ????

    1. Sorry, to not get back to you sooner! I hope you were able to cut it nicely. You could really cut it with whatever you like. If you want a more square piece, then a knife would work or spooning it out works too 🙂 It’s just up to you.

  16. 5 stars
    I served this to 12 ladies and they inhaled it. They absolutely loved it and begged for the recipe. I would suggest going to sams or Costco to get the pumpkin since it takes 2 cans if possible. I served this with vanilla bean ice cream. Sinful. Loved it!!!

    1. I just store mine in an air tight container, with the lid. You can also put it in the fridge. Whichever you prefer 🙂 Glad you liked it!

  17. With the one cup of sugar in the pumpkin mixture in addition to the sugar in the cake mix, does the cake turn out very sweet? I don’t like desserts that are excessively sweet hence I’m considering cutting down on the sugar in the pumpkin.

    1. I just found this on google…it is pretty much a plain cake mix that doesn’t contain an extra flavor. It is called yellow not plain because there are two types of plain, white and yellow. The difference is that white uses only egg white while yellow uses the yolks. There is also a slight difference in the type of flour used. Also a white cake taste a lot better & is loved more than a yellow cake but both of them are very good. You could google to find a homemade recipe, too, if that helps 🙂

  18. In this Pumpkin Poke Cake recipe, do you use pumpkin pie filling or the pumpkin puree as it doesn’t say. Just want to make sure before I make it for Thanksgiving. Thank you.

    1. You can buy a can of pumpkin. That is what to use. You could google it, so you can see what you are looking for, but it’s a can of pumpkin. Hope that helps 🙂

  19. The pumpkin part was really good! The cake mix, nuts, butter not as great. There was too much topping. Next time I’d like to try mixing the cake mix together first and maybe putting half on the bottom and prebaking? That would take away the “quick” part but make the top more crumbly.

  20. I am not a fan of pumpkin, so I was just thinking about using sweet yams instead, this sounds very good. I love making dump cakes.

    1. They can be 🙂 I know at least for me, on my computer the Pinterest button appears when my cursor is over the picture. Not sure how it is on your computer. Also, you can find most of them on Pinterest.

  21. 5 stars
    Thank you for the pumpkin dump I need to make something different for the Thanksgiving dinner for a huge crowd and am going to make this as I know it will be wonderful. So thank you very much. Looks like a five so am going to rate it five .

  22. 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?

    1. 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.

  23. 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.

    1. Those would be great!! I personally haven’t tried, but those are the ones I would suggest 🙂 Hope you like it!

      1. 4 stars
        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!

        1. 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.

  24. 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?

    1. 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!

      1. 5 stars
        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.

        1. 5 stars
          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!

  25. 5 stars
    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.

  26. 5 stars
    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.

  27. 4 stars
    I find the pumpkin mixture needs just a pinch of salt or it ends up tasting bland and too sweet. (I assume you’re using unsalted butter for the top.) I did this with a gluten-free cake mix and got rave reviews. The second time I made it the pumpkin mixture was overdone and “broken,” watery and curdled, so I’m not sure what I did wrong there. I’m thinking baking it at a lower temp might be the key and pulling it out when it’s still wobbly like a pumpkin pie should be. Very hard to tell with the cake on top though.

  28. Are you sure of your recipe? It never turned into a cake, baked it 1 1/2 hrs and it was still wet in the middle. I looked at other pumpkin dump recipes and they used less milk and eggs. My daughter always told me don’t make something new to take to a party, if you have never made it before.

    1. I’m sorry it did not turn out for. Yes, I am sure. I haven’t had that problem before, so I wish I knew how to help you. I know humidity/weather/elevation/ovens can effect recipes. You didn’t leave anything out?

  29. Does this need to be stored in the refrigerator? I made it tonight for tomorrow. Not sure if I should leave it out or not!

  30. 5 stars
    Holy cow, this cake was so easy to make!! I loved the flavor of pumpkin & cinnamon & the pecans gave it a nice crunch! My family will love this, come the holidays!!

  31. Thank you so much for these wonderful recipes. I love recipes love cooking and baking. I will try these very soon.
    Pat

  32. 5 stars
    We call this pumpkin crunch cake at our house, and it’s amazing. LOVE the aroma through the house while it’s baking. Perfect with a scoop of vanilla bean ice cream!

  33. 5 stars
    I love all things pumpkin especially in the Fall. I can’t wait to try out the recipe this year. It looks delicious.

  34. I’d like to make this for a party tomorrow, given by a hostess with celiac disease. I see that you have the substitutions for the yellow cake mix. I have gluten free AP flour that is substituted measure for measure for regular AP flour. My question is that you say: “Just whisk together 2 1/4 cup all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder and 1 teaspoon salt. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.” Did you forget to tell us how much better to cut into the homemade cake mix? Or are you saying to cut in the butter that would go on top of the cake if you use the store-bought yellow cake mix?

    1. good question linda k, That puzzled me too I hope there’s an answer soon, i’d love to try this. i guess the only thing to do is use the packaged cake mix until there’s an answer….

      1. I fixed it in the recipe 🙂 But, it is 4 tablespoons of butter. Sorry, for leaving that out. Hope you like it!

    2. I did forget & I am so sorry to have not responded sooner. I set some questions aside, so I could look up the recipe, then life happened. I am so sorry. For the dump cake, it is 4 Tablespoons of butter. I hope it turned out!!

  35. 5 stars
    i have made every flavor of dump cake, this is by far the crowd pleaser, people go wild over this cake, my niece grabbed the whole pan and a fork!!

  36. Hello!

    Can i used pumpkin pie spice vs. all separate spices? how much total pumpkin pie spice would you recommend?

    Thanks!

    1. I haven’t tried, but I am sure you could. I would have to test it out to know how much, since I’ve never tried. I would start small, that way you could add more. I don’t want to say the wrong amount.

  37. I’ve made this recipe several times but different ways and everybody loves it.
    WHAT if I don’t add Ginger would that be okay?

  38. 5 stars
    Freakin awesome! Just Re remember to break up any clumps in the cake mix with your fingers Be before adding the butter on top. Also sliCe the cold butter very very thin so it covers the entire top!

  39. 5 stars
    This was an absolutely awesome recipe, i made a few changes however, i didnt have pumpkin so i use squash from my garden , i used half and half that i needed to use before it soured.

      1. Mine is coming out runny and i followed recipe EXACTLY. I think it is too much milk. I need help though, i dont understand why it is runny. I will remake one tomOrrow as it is for a thansgiving celebration we Are having. Please help

        1. Hmm..I am not sure why? Did you use evaporated milk? All the amounts are correct, so I am not sure why it came out runny. I am sorry. I wish I knew for sure.

  40. This sounds so good! I would like to make it. I bought the pie filling before realizing it is made with pumpkin puree. Can this be made with the pie filling?

  41. 5 stars
    Perfect dessert for the fall. My whole family raved over it. We had it warm with whip cream, as well as cold with icecream. We loved it both ways, but prefer it cold. The crunch on top with the delicious pecan flavor sets this dessert above many other pumpkin desserts.

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

    1. 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.

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

  44. 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;)

  45. 4 stars
    Too much sugar, too sweet, but TaStes good and eaSy to make. Next time I will reduce the amount of sugar to 2/3 cups of sugar.

  46. 5 stars
    Hi I can’t wait to try this! Any idea if this can be done in a 9×13 foil pan? i’m thinking about dropping this off but didn’t want to burden with my glass pan. this probably is a silly question lol! thank you!

  47. I am making this… Pumpkin Dump Cake Sunday! Can’t wait to taste it, sounds delicious. Thank you, Brenda

  48. 5 stars
    It tastes great in my head when reading the recipe, but it makes too much for 2 people. Could I use 1/2 your cake mix recipe and halve all the ingredients, for the dump cake, baking in 8 inch square pan? Okay to use same amount of pumpkin pie spice as combined amount of the cinnamon, ginger & cloves? Thanks for the help & advice!

    1. I personally haven’t tried, but you could try. It’s all the same flavors anyways 😉 I would just add a teaspoon at a time, until it tastes the way you want.

  49. I looked up your peach & cherry dump cake recipes, too. Can the Pumpkin Dump Cake also be done in a crockpot? Same cooking times as the others?

  50. 5 stars
    This is absolutely delicious! To keep from opening up another can of evaporated milk I added regular milk and it turned out just fine. My husband ate two pieces and that’s something he rarely does. Love the buttery pecan topping too!

  51. Is there a healthier workaround to the butter topping? I know that cake mix needs moisture. Im willing to use half amount of butter and add something else.

  52. 5 stars
    This is an amazing dessert. If you want to be the hit of the party, definitely make this. Everyone will love it and ask for the recipe.I make it every Thanksgiving as well throughout the year.

  53. 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. 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 🙂

  54. 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. 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. 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!

  55. 5 stars
    I made this pumpkin dump cake for Thanksgiving and it was so easy and delicious!! It’s def in my holiday rotation, now!

  56. Quick question. Could I assemble the day before, refrigerate and then cook on the day needed? If so are there any adjustments I would need to make for cooking time, etc.? Would like to make this Christmas, thank you!

    1. Yes, the recipe calls for 30 oz pumpkin… so either two small cans or you can sometimes find large cans (at least I’ve found it in the LIBBY’s brand) that are 29 oz where one can would work.

  57. 5 stars
    Tasted great. I did however only use 1/2 cup of sugar and it was plenty sweet since the cakemix has sugar already. Thanks!

  58. I haven’t tried yet, but I’m sure that it will be good and I sure will make this. I just love your recipes, what ever I tried they are all very good. Thank you so very much for all the recipes. Have a wonderful day.

    1. Thank you so much for your kind words!! They mean so much. I’m so happy to hear you enjoy the recipes. Hope you like this one too!

  59. 2 stars
    I made this, followed the recipe. It was okay, but just. It is not a dump cake, it is not a cake at all. What it is is a crustless Pumpkin Pie with a crumb topping.
    The amount of work and the number of dishes it takes to complete the process, makes it anything but a dump cake.

    1. 5 stars
      Wow. This is a delicious one dish dump cake. That is better than pumpkin pie. Ive been making it for years with many compliments. It has replaced my pumpkin pie at thanksgiving even.

      1. Oh wow!! I am so so happy to hear that this is a loved recipe in your family. Thanks so much for sharing.

  60. 5 stars
    This is a dump cake…literally
    The number of dishes called for in the recipe was exactly 2.
    This recipe is so simple and straightforward.
    When I made it, it was wonderful, moist and will be an addition to our Thanksgiving desserts.
    Pamela, I find it best to read a recipe through to determine if it’s what you want.
    Kirstyn, your grace is inspiring!!!

    1. Thanks so much for the positive and kind words! So happy to hear that you enjoyed the dump cake recipe. Thanks for sharing. We’ll definitely pass on the kind words and sentiment to Kristyn as well!

  61. 4 stars
    I made this it was very good. But I have an easier way to make this pumpkin cake or bread. Use a box of spiced cake mix add your pumpkin from the can. Add more spices if you need it, done easier faster was really good. Everybody asked for my recipe

    1. Oops sorry I forgot to mention on mine using a spice box cake mix. Use the ingredients eggs oil water on the back of the box. Add your pumpkin cook for an hour or until your tooth pick comes out clean.

  62. 5 stars
    I haven’t made this yet but my friend did and I was a lucky consumer of the best cake/pie I ever ate. She did it exactly as you say except used a spice cake mix…it was to die for good and all but melted in your mouth. I intend to make it for my contribution to Thanksgiving family dinner next month. Thanks for all you do to share great recipes with all of us.

    1. Thank you so much for your sweet words! I’m so glad you enjoyed the cake and that it can be part of your Thanksgiving meal this year too!! Yay!

  63. This recipes sounds amazing! I have a pumpkin spice mix on hand, so what would be the quantity to use as a substitute for the 3 individual spices?

    1. I haven’t tried making this recipe with a pumpkin spice cake mix, but I’m sure you could swap it out. Maybe cut back on the spices. It might be really yummy with just swapping the cake mix? You’ll have to let us know what you do and how it turns out.

  64. 5 stars
    Omg this is soooo good, I wanted a quick dessert for this October night and decided to try it even though I was a bit sceptical. I just had my first taste and WOWZA. This will definitely be an autumn staple in our house. Thank you so much!!

  65. 4 stars
    I’ve never heard of 16 ounce can of evaporated milk (maybe I am just not seeing it anywhere), so I used the regular 12 ounce can. I’ve made this before from a different recipe and forgot the recipe. Thanks for having a “jump to recipe button”, I don’t have time to read commentary or look through pics. Thanks for sharing the recipe!

  66. 5 stars
    I only had one can of pumpkin so I halved the spices and eggs but used an entire cake mix and it turned out wonderful! I will definitely make it again!

  67. The pumpkin to cake ratio was too much for me. I like the simplicity of the dump cake so I may experiment a bit so that the pumpkin isn’t so overwhelming.

  68. The ads keep popping up and blocking the recipe over and over and even as I type this comment. I appreciate the recipe, but so ridiculous to have so many ads I can’t even use it!

  69. 5 stars
    My neighbor just made this cake for a birthday celebration. Everyone RAVED how incredibly delicious this cake was! Your recipe is perfect and so easy since it’s a dump cake. It was moist & the topping was just perfect with a little crunch to it. Incredible! Thank you thank you thank you!
    I will be making this recipe for the women’s Thanksgiving dinner at church next week!

    1. Oh you are so welcome!! I’m so glad you loved the recipe. Hope it’s a hit at the Thanksgiving dinner.

  70. Sounds delicious! I’d like to do this in an 8×8 pan, do you know how I would adjust the cooking time/temperature? Thanks in advance!

    1. I’d suggest splitting the recipe in half to fit in an 8X8 pan. As far as time and temperature, the oven temp can stay the same. The time will need to be reduced a bit. I’d suggest just keeping an eye on it. Maybe check it at 30 minutes and adjust from there. Hope you enjoy the cake!!

    1. You know, I haven’t omitted the eggs in the recipe before so I’m not sure how it would turn out. Was it ok? We have a few other dump cake recipes that don’t call for eggs, so it may have been fine. Eggs typically hold the filling together, so it may have turned out to be more of a sloppy/soupy texture. I’d be curious to hear!!

  71. 5 stars
    This is very easy! I tweaked it a little but for my own purposes but the main elements of this work. I use my own pumpkin spice mix and I add a little bit of maple syrup.

  72. 5 stars
    I have so many favorite Lilluna recipes, but this one is my favorite! I love all things pumpkin and this recipe is simple yet so delicious! It’s a nice change from pumpkin pie.

  73. 5 stars
    Very easy to make and a family favorite. Delish. I cut the recipe in half for just the two of us and it worked great. Cook for 30 minutes.

  74. Disappointed…….some of cake mix was uncooked and powderly, other parts wet, uncooked. What did I do wrong? Followed recipe exactly.

    1. I’m not sure? We’ve always had success following the recipe. We had a reader comment once to melt the butter & stir it into the dry cake mix, then put on top the pumpkin mixture. Perhaps that may work better for you if you try the recipe again in the future.

  75. 3 stars
    This recipe is in desperate need of some salt. I’ve made this many times, but not from this exact recipe. I just followed along, not noticing there was no salt, until I tasted it and realized it was missing. Other than that it’s a great recipe, and I highly recommend not skipping the pecans if you like pecans. They get all toasty and really add a lot to the dish. 🙂

    1. I love the pecans too! You can certainly add salt to the recipe if you feel it needs some. Thanks for your feedback.

  76. 5 stars
    It was good . Now I’m always tweaking and playing . I used condensed milk and a little less sugar . Sooo good .. soooooo good

  77. For the people that ended up with a powdery mess. You have to pretty much cover the cake in butter. Not leaving much of any gaps. The pumpkin part turned out eggs. Next time I will use 1 less egg.

  78. It has just the right amount of sweetness to it and not over powering with the pumpkin flavor, however I think the cake mix should be swirled through the pumpkin pie batter alittle. Mine still had powder in I few spots.

  79. I didn’t read the recipe correctly and added the chopped pecans on top of the cut up butter… will this affect the cake at all? Ooops!

    1. I haven’t tried with the pecans on top of the cut up butter. I imagine the cake still turned out fine… but you’ll have to let us know! 🙂

  80. It’s still in the oven, looking great. The top is bubbling, but how will I tell if it is done. Will the lower layer register as “done” like a regular cake?

  81. 4 stars
    Tastes delightful but hard for me to determine if the lower layer was cooked thoroughly. Ours was “not set” but tasty. One thing we did not realize its importance was to SPRINKLE toffee bits over the top before baking. Hubby figured more was better. The top ended up too thic , too hard to cut through without squishing the lower level. If that happens to you, serve the dessert upside down in a dish and then crack apart the toffee with a fork. Tastes great-upside down or right-side up.

  82. 5 stars
    I added a 1/2 tsp of salt just because that’s what I do to my Libby pumpkin pie recipe, but I don’t know that it needs it. This recipe is awesome! My husband doesn’t like pie crust and my kids don’t like pecans, so I chopped them super small to make it crunchy like a streusel. Everyone loved this recipe. It’s so good!

  83. 5 stars
    If I make this I’ll eat the whole thing in one sitting. I’ve made it only when lots company is coming or to a potluck. It is soooooo good.

  84. 5 stars
    Everyone seemed to enjoy this—and don’t forget the whipped cream on top! Tastes yummy and while it isn’t a substitute for my moms most excellent Pumpkin Pie it sure did have folks asking for seconds!

  85. I’m going to give this a try today. I had once before years ago and loved it then. To be co tinued…. Anne

  86. I’m going to give this a try today. I had once before years ago and loved it then. To be co tinued…. Anne. Okay ready to go in the oven followed it but no nuts just some honey grahams crunched on top wish I knew how to take a picture with the phone

  87. 5 stars
    Best pumpkin dump cake recipe I’ve used!! Makes a good amount, even had to send some back with my guest. They loved it so much!!One of my friends just asked for the recipe and is making it today already!

    So glade I found your site!! Plan on checking out more of you recipe!!

  88. 5 stars
    Best pumpkin dump cake recipe I’ve used!! Makes a good amount, even had to send some back with my guest. They loved it so much!!One of my friends just asked for the recipe and is making it today already!

    So glad I found your site!! Plan on checking out more of you recipe!!

  89. 5 stars
    This recipe is super!! Easy, fast to make & oh so so good! My family are not a fan of pumpkin pie; but I am, and always made it anyway. I decided to try this, and hooray, everyone loved it. And I still feel I’m getting my pumpkin pie. It’s basically a combination of pie meets cake with a strudel type topping. I can even make it the day before, and just microwave it whole or by piece before serving. It was such a hit that others have asked for the recipe. That’s a sure sign of a winner!

  90. 5 stars
    I’m diabetic so I have been improvising with SWERVE which is a plant based “fake” sugar. Outstanding! I made my own cake mix as well for the top. Delicious!!!

  91. 5 stars
    I’ve been making this recipe for years.This recipe is far the best.I wasn’t sure about the 4 eggs and extra milk and sugar.But,I made it anyways.Im glad I did.Thank you

  92. 2 stars
    Regrettably this recipe falls short. The pumpkin layer is neither dense enough nor sweet enough. It’s thin and bland. I’ve since compared this recipe with others for pumpkin dump cake, and they typically call for either less pumpkin, less milk, or both. They also call for a half teaspoon of salt, which would enhance the flavor.

    Respectfully, I do not recommend this recipe. If I were to make it again, I would use a recipe for pumpkin-pie filling (doubling if necessary for a 9×13 baking dish) for the correct consistency and flavor.

    Frankly, although I’m an experienced cook, this is a dump cake, so it’s supposed to be easy. As such, even canned pumpkin-pie filling could work.

    Happy cooking, everyone! 😊

    1. 5 stars
      Made this afternoon for Thanksgiving. Excellent!! Light & fluffy, perfect about of spices and the pecans are a must for the top!

    2. 5 stars
      I’m just a home cook but I noticed when I made this recipe it continued to set up after its baked and cooling. Mine ended up with the consistency of mashed potatoes but that’s what I expected. I substituted brown for white sugar and increased by 1/4 cup. That really added a bit more sweetness and depth of flavor. I really loved it. I hope you find the one you like. Happy cooking to you!

  93. 5 stars
    Made this afternoon for Thanksgiving. Excellent!! Light & fluffy, perfect about of spices and the pecans are a must for the top!

  94. This calls for 16 ounces of evaporated milk and a can is typically 12 ounces. I want to make sure that 16 ounces is the correct amount. Can you confirm for me please?

  95. 5 stars
    Just a warning, I only had 1/3rd cup of butter and tried it anyways, what a disaster. The whole top was still the flour mix and the nuts. The rest was fine. I had to throw it all out. I left the rating high because I didn’t think it was fair since I didn’t follow the recipe completely.

  96. 5 stars
    I love this recipe. I followed the recipe exactly except I wanted the pumpkin a tad sweeter so I used brown instead of white sugar and I increased it by 1/4 cup. It’s sooooo good I can’t stop eating it. But I don’t feel too guilty because pumpkin is good for you. I’ve made it three times already and can highly recommend it. It’s so easy too. Thank you for sharing this recipe.

  97. 5 stars
    I am not a pumpkin pie person. My daughter made this recipe for Thanksgiving and it was very difficult to not have 3rds! Grabbed a bit to bring home and hit the fridge in the middle of the night!