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.
Easy Pumpkin Dump Cake Recipe
This Pumpkin Dump Cake with yellow cake mix may be the easiest dessert you put on the table this fall! It has all the flavors of pumpkin pie with hardly any work. It’s quick to put together, which makes it ideal for any casual fall evening as well as Thanksgiving. In fact, when it comes to Thanksgiving desserts that aren’t pie, this is a great choice!
Even though this is technically a “cake”, it definitely has more of the texture of a pumpkin pie. Truly, it’s like a pumpkin pie with crumble topping, there’s just no bottom crust. A little whipped cream and cinnamon on top and it’s the perfect finish to a holiday meal.
What Is A Dump Cake?
Dump cakes are a super easy dessert, typically made with canned fruit topped with cake mix and butter. They became popular in the ’80s and were often featured in church cookbooks. Despite the name, dump cakes aren’t like regular cakes. The name comes from how you just dump a cake mix on top of the filling, not the final texture.
If you’re looking to try a fruit-filled dump cake, be sure to check out my cherry dump cake. It’s great for the holidays too!
This pumpkin dump cake recipe is made with just a short list of ingredients, including pumpkin puree and box cake mix.
(Scroll below to the printable recipe card for details and measurements.)
- Pumpkin puree – For this recipe, you want regular canned pumpkin puree and not pumpkin pie filling, as we will be adding the spices ourselves.
- Evaporated milk – Helps create a thick, creamy filling.
- Sugar – Equal parts brown sugar and granulated sugar are used to sweeten this dump cake.
- Eggs – Helps the filling hold a shape when cut.
- Pumpkin spice – The addition of this spice mix turns this into a pumpkin pie dump cake. Purchase it at the store or use our pumpkin pie spice recipe.
- Salt – To heighten the other flavors.
- Yellow cake mix – Adds the top cake layer to this dessert.
- Butter – Melted butter is poured over the dump cake to moisten the cake mix and give a rich flavor to the dish.
- Pecans – Chopped pecans add texture to the top of the pumpkin dump cake.
- Whipped cream (for serving) – Like pumpkin pie, this dessert is usually served with a bit of whipped cream on top.
Variations & Substitutions
Here are a few ways to switch up this easy dump cake recipe.
- Try it with a different cake mix. Boxed spiced cake mix works great in this recipe if you want to swap it for the yellow cake mix. You can also use white cake mix or butter pecan.
- Can I use fresh pumpkin puree? If you want to use fresh pumpkin puree instead of canned, you will need to use 3 & 1/3 cups of fresh puree.
- 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.
How to Make Pumpkin Dump Cake
This easy Thanksgiving dessert comes together with just a few quick, easy steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prepare the pumpkin mixture. Combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt. Transfer to a greased 9×13 pan.
- Add the topping. Sprinkle the cake mix and pecans over the top, then pour the melted butter over the cake mix.
- Bake. Bake at 350F for 55 to 60 minutes, until golden brown.
- Enjoy. Allow to cool for a few minutes, then enjoy.
What If The Top Browns Too Quickly?
Depending on your oven, you may notice that the dump cake topping is browning before it’s been cooked completely. If it is, just tent some foil over the top for the last bit of baking. I usually check around 45 minutes just to be sure.
Video: Pumpkin Dump Cake
While I recommend diving into this pumpkin dump cake while it’s still a bit warm, it needs to cool a bit once it comes out of the oven. Otherwise, the filling won’t set and it will just fall all over your plate.
Once the dump cake is plated, I like to top it with some fresh piped whipped cream and a sprinkle of cinnamon. A scoop of vanilla ice cream on top is also great.
How to Store Leftovers
Any leftover pumpkin dump cake 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!
More Easy Thanksgiving Desserts (That Aren’t Pie):
Pumpkin Dump Cake
- 29 ounces canned pumpkin purée
- 12 ounce can evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 15 ounce box yellow cake mix
- 1/2 cup pecans , chopped
- 1 cup butter , melted
- whipped cream , for serving
- Preheat the oven to 350°F and grease a 9×13 pan with nonstick spray.
- Combine the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt in a large mixing bowl. Pour the pumpkin mixture into your prepared pan.
- Sprinkle the cake mix and pecans over the top of the pumpkin mixture.
- Evenly pour the butter over the cake mix.
- Bake for 55 to 60 minutes until golden brown (check after 45 minutes and tent with foil if over-browning.)
- Let cool for a few minutes to set, then serve portions with some fresh piped whipped cream and a little dusting of cinnamon.