Pumpkin Dump Cake

Pumpkin Dump Cake is an easy fall dessert made with pumpkin, sweetened condensed milk, pumpkin pie spice, pecans, yellow cake mix, and butter. This simple pumpkin dessert combines the creamy texture of pumpkin pie with a buttery cake mix topping for a delicious cross between pumpkin cobbler, cake, and crisp.

If you need an easy pumpkin dessert for Thanksgiving, a fall party, or just because pumpkin season has officially taken over your kitchen, this Pumpkin Dump Cake is a great one to have in your back pocket. It’s rich, creamy, crunchy, buttery, and full of pumpkin pie spice. The bottom bakes into a soft pumpkin pie-like filling while the dry yellow cake mix, pecans, milk, and melted butter create a golden topping that’s somewhere between cake, cobbler, crumble, and crisp.

Basically, this Pumpkin Dump Cake is a whole bunch of fall desserts rolled into one. And despite the name, a dump cake really is delicious!

This recipe has been popular on Pinterest for years, and I can see why. It’s simple enough for a casual autumn dessert but also special enough to put on your Thanksgiving dessert table. Serve it warm, at room temperature, or cold. Then pile on whipped cream, caramel sauce, butterscotch, maple syrup, or more chopped pecans. Yes, please!

What I Love About This Recipe

• It’s an easy alternative to pumpkin pie. You get that creamy pumpkin pie flavor on the bottom without making or rolling out a pie crust. The buttery cake mix topping adds a completely different texture that makes this Pumpkin Dump Cake part pie, part cobbler, and part cake. It’s a fun Thanksgiving dessert when you want pumpkin but don’t necessarily want another traditional pie.
• That topping has SO much going on. Yellow cake mix, pecans, milk, and melted butter bake into a golden topping with buttery, nutty flavor and plenty of texture. Some areas are softer and cake-like while others get more of that delicious crisp and crumble texture. The chopped pecans add even more crunch.
• You only need a handful of easy-to-find ingredients. Canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, cake mix, pecans, milk, and butter do most of the work. No homemade pie crust, graham crackers, complicated streusel, or oatmeal topping required. It looks impressive without requiring an entire afternoon in the kitchen.
• It’s easy to change up. Yellow cake mix is my go-to, but spice cake mix is a great option if you want even more autumn spice flavor. You can also swap the pecans for walnuts, toffee chips, chocolate chips, or cinnamon chips. There are LOTS of possibilities.
• It’s great for a crowd. One 13×9-inch pan makes 16 servings, so it’s perfect for Thanksgiving, fall potlucks, parties, and family dinners. It’s also rich, so you don’t need an enormous serving. Add a little whipped cream and caramel on top, and you’re good to go!

So if you’re still wondering what a dump cake is, let’s start with that…

What is a Dump Cake?

So what exactly IS a dump cake? The name might not sound particularly glamorous, but dump cakes are one of the easiest types of desserts to make.

A traditional dump cake generally starts with fruit or fruit pie filling in a baking dish. Dry cake mix gets sprinkled over the filling, then butter is added on top before everything goes into the oven.

No need to prepare the cake mix according to the package directions. And in many dump cake recipes, you don’t even need a mixing bowl.

You can make all kinds of versions with apple, cherry, blueberry, peach, pineapple, and other fruit. Depending on the ingredients, the finished dessert can be somewhere between a cobbler, crisp, crumble, and cake.

Pumpkin Dump Cake is a little different. Pumpkin puree straight from the can doesn’t have everything needed to create that creamy pumpkin pie-style layer, so this recipe does require a mixing bowl.

The pumpkin is whisked with sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt before going into the baking dish.

Then comes the fun part. Chopped pecans and dry yellow cake mix go over the pumpkin layer, followed by a mixture of milk and melted butter. Once baked, the bottom becomes creamy like pumpkin pie while the top turns golden, buttery, and slightly crunchy.

Equipment You May Need

• 13×9-Inch Baking Dish – This recipe makes one 13×9-inch Pumpkin Dump Cake. Lightly butter the pan or coat it with nonstick spray before adding the filling.
• Large Mixing Bowl – You’ll need a large bowl to whisk together the pumpkin filling ingredients.
• Small Mixing Bowl – Handy for combining the milk and melted butter before pouring it over the dry cake mix.
• Whisk – A sturdy whisk makes quick work of combining the pumpkin, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt.
• Measuring Cups and Spoons – You’ll need these for measuring the milk, butter, spices, vanilla, and other ingredients.
• Rubber Spatula – Helpful for spreading the pumpkin mixture into an even layer.

Pumpkin Dump Cake Ingredients

You don’t need to make anything from scratch for this easy pumpkin dessert. A few convenient ingredients make it especially simple.

• Pumpkin – Use plain canned pumpkin. You may also see it labeled pumpkin puree or 100% pure pumpkin. Do NOT use pumpkin pie filling because that already contains additional ingredients. You could also try homemade (unsweetened) pumpkin puree.
• Sweetened Condensed Milk – Two 14-ounce cans make the pumpkin layer creamy and sweet. Because sweetened condensed milk already contains plenty of sugar, you don’t need to add granulated sugar to the pumpkin filling.
• Eggs – Four large eggs help the pumpkin layer set as it bakes.
• Vanilla Extract – Adds a little extra flavor to the pumpkin filling. Maple extract would also be a fun variation.
• Pumpkin Pie Spice – Gives this cake its classic warm autumn flavor. You can substitute cinnamon or another favorite fall spice combination if you’d like.
• Salt – Just a little helps balance all that sweetness.
• Pecans – Chopped pecans add nutty flavor and a delicious crunch between the pumpkin and cake mix layers.
• Yellow Cake Mix – Use one 15.25-ounce box and sprinkle it onto the dessert DRY. Do not prepare the cake according to the directions on the box. I’ve read that cake mixes containing pudding may not work as well in dump cakes, so you may want to avoid those. You could also use a white cake mix or spice cake mix.
• Milk – Regular milk gets mixed with the melted butter and poured over the dry cake mix. Any type should work.
• Butter – Melted butter helps transform the dry cake mix into that golden buttery topping. I use unsalted butter, but salted butter or margarine should also work.
• Toppings – Totally optional, but whipped cream, whipped topping, caramel sauce, butterscotch sauce, maple syrup, and extra chopped nuts are all delicious.

How to Make Pumpkin Dump Cake

Step One: Preheat the Oven
Preheat the oven to 350 degrees F. Lightly butter a 13×9-inch baking dish or spray it with nonstick spray.

Step Two: Make the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt until well combined. Pour the mixture into the prepared pan and spread it into an even layer.

Step Three: Add the Pecans
Sprinkle the chopped pecans evenly over the pumpkin mixture.

Step Four: Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the pecans. Remember, do NOT prepare the cake mix according to the box.

Step Five: Add the Butter and Milk
Mix together the milk and melted butter, then spread the mixture evenly over the dry cake mix. Try to cover as much of the dry cake mix as possible.

Step Six: Bake
Bake for about 45-60 minutes, or until the cake is golden brown around the edges and on top. Cool slightly and serve warm, at room temperature, or cold with your favorite toppings.

(Full printable recipe card with full details is at bottom of post.)

How Do You Know When Pumpkin Dump Cake is Done?

This Pumpkin Dump Cake does take a while to bake, so don’t rush it. You’re looking for a golden brown top and edges, but you also want the pumpkin layer underneath to be set.

Depending on your oven and pan, it can take anywhere from about 45 to 60 minutes. I’d recommend checking it toward the end of the baking time and giving it a little extra time if the pumpkin still looks too loose.

The dessert will also continue to set as it cools. That’s one reason I especially like this dump cake at room temperature or cold.

How to Avoid Dry Cake Mix on Top

Nobody wants to dig into their Pumpkin Dump Cake and hit a big pocket of powdery dry cake mix.

After sprinkling the dry cake mix over the pecans, combine the milk and melted butter and spread it as evenly as possible over the entire surface. Try to cover as much cake mix as you can. Gently swirl the pan around if needed to help distribute the liquid.

If there are still substantial areas of completely dry cake mix, you can add a little more melted butter as needed. You don’t need to stir all the layers together. The layers are part of what gives dump cake its distinctive combination of textures.

Serving Suggestions

• You can serve Pumpkin Dump Cake warm, at room temperature, or cold. I personally kind of like it cold because the chilled pumpkin layer reminds me even more of pumpkin pie.
• For toppings, try sweetened whipped cream or whipped topping. A scoop of vanilla ice cream would also be delicious if you’re serving the cake warm. Then drizzle on caramel sauce (like this homemade Cajeta), butterscotch sauce, or maple syrup. Finish it with chopped pecans for even more crunch.
• Serve it with coffee, tea, hot chocolate, apple cider, or your favorite autumn drink. This Pumpkin Spice Latte would be great!
• This is a rich dessert, so smaller servings are generally plenty, especially after a big holiday or Thanksgiving dinner.

Quick Tips for Best Results

• Use pumpkin puree, NOT pumpkin pie filling. The recipe adds its own sweeteners, eggs, and spices.
• Don’t prepare the cake mix. Sprinkle the cake mix straight from the box over the pecans.
• Try to avoid cake mix with pudding in it. I’ve read that these mixes don’t work as well for dump cakes.
• Cover the dry cake mix well. Spread the butter and milk mixture over as much of the dry mix as possible to avoid powdery spots after baking.
• Add a little extra melted butter if necessary. If you have substantial dry areas that aren’t covered, a little extra butter can help.
• Give it enough time to bake. The top should be golden, and the pumpkin filling underneath should be set.
• Let it cool before cutting. Warm Pumpkin Dump Cake is delicious but won’t necessarily cut into neat pieces. It slices much better at room temperature or cold.
• Don’t make too many substitutions at once. Small changes are generally easier to predict than replacing half the recipe.
• Add toppings right before serving. Whipped cream, caramel, chocolate chips, toffee, and nuts look and taste best when added to individual servings.

Pumpkin Dump Cake FAQ

How should I store Pumpkin Dump Cake?
You can store it covered at room temperature or in the refrigerator. I personally like to store it in the fridge so it lasts longer. You can serve leftovers cold, let them come to room temperature, or warm individual portions.

Can I freeze Pumpkin Dump Cake?
I haven’t tested freezing this recipe, but I think it would probably be fine. The biggest difference may be the topping, which could become softer after freezing and thawing.

How long will the dump cake last?
I’d estimate a few days at room temperature or about a week in the refrigerator. For best quality, though, I’d refrigerate leftovers and enjoy them sooner rather than later.

Substitutions?
Instead of pecans, try walnuts, toffee chips, chocolate chips, cinnamon chips, or another favorite mix-in. Instead of pumpkin pie spice, use cinnamon or another favorite fall spice combination. Yellow cake mix can also be swapped for white or spice cake mix.

Can I use low-fat ingredients?
You could experiment with low-fat butter or margarine and fat-free milk. I haven’t tested all possible substitutions, though, so changing several ingredients at once may affect the final result.

What else can I add to this recipe?
Try chocolate chips, cinnamon chips, toffee chips, different nuts, maple extract, or another flavored extract or liqueur. A cream cheese or cheesecake-style swirl sounds delicious too, although I haven’t tested it.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – This one might be a little tough, but could probably be done. Make sure you get a vegan-friendly cake mix. You might also need to make a homemade sweetened condensed milk substitute, and also use a milk (almond milk or coconut milk) and butter substitute.

Vegetarian – It’s vegetarian.

Low-Carb – There is a lot of sugar and flour in this, so it would be tough.

Gluten-Free – Use a gluten-free cake mix. Double-check the other ingredients, but they should be ok.

Other Dump Cake Recipes You May Enjoy

If pumpkin isn’t quite your thing, check out my other easy dump cake recipes like my:

• Chocolate Dump Cake – No fruit in this one. Just all chocolate goodness.
• Blueberry Dump Cake – Great for fresh or frozen blueberries.
• Caramel Apple Dump Cake – Another tasty fall-inspired dump cake.
• Cherry Dump Cake – This one would be delicious with a chocolate or vanilla cake mix.
• Piña Colada Dump Cake – Full of pineapple, coconut, and rum, and inspired by the popular cocktail.

Other Pumpkin Recipes You May Enjoy

• Pumpkin Muffins – Tasty copycat recipe of Panera’s pumpkin muffins.
• Pumpkin Cannoli Dip – A quick Italian-inspired dessert dip.
• Pumpkin Cannoli – With store-bought cannoli shells, this dessert comes together in minutes.
• Pumpkin Smoothie – A healthy breakfast or snack option.
• Pumpkin Ale Cupcakes – A fun fall recipe with a cake mix, pumpkin, and pumpkin beer!
• Pumpkin Chocolate Chip Cookies – Just a little pumpkin in these chocolate chip cookies so they don’t get overly gooey and have the perfect texture.

Whether you call it Pumpkin Dump Cake, pumpkin cobbler, pumpkin crunch cake, or just that REALLY good pumpkin dessert with the buttery topping, this recipe is an easy fall favorite.

The creamy pumpkin pie-style filling, golden cake mix topping, crunchy pecans, and warm pumpkin pie spice make it especially good for Thanksgiving and autumn entertaining. And definitely don’t forget the whipped cream and caramel!

Pumpkin Dump Cake Video

Here’s a quick video to show you how to put this dump cake together…

Hope you enjoy this easy Pumpkin Dump Cake recipe! If you’re looking for more of a layered cake, check out my Pumpkin Crunch Cake! Or you might also like this Irish Cream Pumpkin Pie. Delish!