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Pumpkin Dump Cake

By Amy Flanigan

Published Oct 18, 2025

Read 23 Reviews

Prep 10 minutes mins

Cook 55 minutes mins

Servings 12 servings

By Amy Flanigan

Published Oct 18, 2025

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This easy Pumpkin Dump Cake features a creamy pumpkin spice filling with a crumble topping and pecans. It comes together in just minutes using a cake mix, with minimal prep. Serve it topped with whipped cream or vanilla ice cream for an effortless fall or Thanksgiving dessert!

This Pumpkin Dump Cake is one of the easiest fall desserts I make—and it’s definitely a favorite around my house. I use a box of yellow cake mix and just a few simple ingredients, but it ends up tasting just like pumpkin pie with way less effort. It comes together so quickly, which makes it perfect for a cozy fall evening or even Thanksgiving. And honestly, when I want a Thanksgiving dessert that isn’t pie, this is my go-to! A little whipped cream and cinnamon on top and it’s the perfect finish to a holiday meal.

Helpful Tips & Variations

• Try it with a different cake mix. Swap out the yellow cake mix for spiced, butter pecan, or white cake.
• Skip the nuts. Not a fan of pecans? While I love the crunch nuts add to the topping, you can easily leave them out if desired.
• Ensure it sets before cutting. Out of the oven, this dump cake needs to stand for at least 30 minutes to set properly, or you won’t be able to slice it.
• Include a bottom crust. If preferred, you can add a bottom pie crust to the dish. Make sure to par-bake before adding the filling to ensure it cooks through.

5 from 23

Pumpkin Dump Cake

Prep: 10 minutes mins

Cook: 55 minutes mins

Stand: 30 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 12 servings

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This easy Pumpkin Dump Cake features a creamy, pumpkin spice filling with a crumble topping and pecans. It comes together in minutes, with minimal prep. Enjoy topped with whipped cream for an effortless fall or Thanksgiving dessert!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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• ▢ 29 ounces canned 100% pure pumpkin purée, (see note)
• ▢ 12 ounce can evaporated milk, (not sweetened condensed milk)
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup brown sugar
• ▢ 3 large eggs
• ▢ 2 teaspoons pumpkin pie spice, store bought or homemade
• ▢ 1/2 teaspoon salt
• ▢ 13.25 ounce box yellow cake mix
• ▢ 1/2 cup toasted pecans, finely chopped
• ▢ 1 cup butter, melted
• ▢ whipped cream, for serving

Instructions 

• Preheat the oven to 350°F and grease a 9×13 pan with nonstick spray.
• In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt until thoroughly combined and smooth. Pour the pumpkin mixture into your prepared pan.
• Sprinkle the cake mix evenly over the top of the pumpkin mixture, followed by the pecans.
• Drizzle the melted butter evenly over the entire surface, ensuring it covers as much of the cake mix as possible to ensure a crispy, golden topping.
• Bake for 55 to 60 minutes until golden brown. (Depending on your oven, you may notice the topping is browning before it's been cooked completely. If it is, tent foil over the top for the last bit of baking. I usually check around 45 minutes just to be sure.)
• Let stand for at least 30 minutes before slicing so it can set up.
• Serve portions with some fresh piped whipped cream and a little dusting of cinnamon.

Video

Notes

*Make sure to use regular canned pumpkin puree and not pumpkin pie filling, as we will be adding the spices ourselves. If you want to use fresh homemade pumpkin puree instead of canned, you will need to use 3 & 1/3 cups.

Nutrition

Calories: 442kcal | Carbohydrates: 56g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 434mg | Potassium: 297mg | Fiber: 3g | Sugar: 38g | Vitamin A: 11274IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Pumpkin Dump Cake Step by Step

• Gather the ingredients. Preheat the oven to 350°F.

• Prepare the pumpkin mixture: Combine the 29 oz. canned pumpkin purée, 12 oz. can evaporated milk, ½ cup granulated sugar, ½ cup brown sugar, 3 large eggs, 2 tsp pumpkin pie spice, and ½ tsp salt.

• Pour the mixture into pan. Transfer the mixture to a greased 9×13 pan in an even layer.

• Add the topping: Sprinkle yellow cake mix (from a 13.25 ounce box) over the filling and ½ cup chopped pecans over the top.

• Add melted butter. Drizzle 1 cup melted butter evenly over the entire surface, ensuring it covers as much of the cake mix as possible. Bake at 350°F for 55 to 60 minutes, until golden brown.
• Cool: Allow to cool for at least 30 minutes to set up, then enjoy.

Proper Storage

Any leftovers should be covered tightly and stored in the fridge. It will keep for up to 5 days. I do recommend popping it in the microwave for 15 seconds or so to warm it up before enjoying. Note that as it sits in the fridge for a few days, the pumpkin layer will begin to loosen. It will still taste great, though! I do not recommend freezing this dessert.

Serving Suggestions

More Easy Thanksgiving Desserts (That Aren’t Pie):

• Apple Crisp
• Apple Cobbler
• Simple Cinnamon Cake
• Easy Cranberry Fluff
• Sticky Toffee Pudding

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!