Pumpkin Dump Cake is a quick, easy, and delicious fall dessert with rich pumpkin filling and a buttery cake topping everyone will love.
Pumpkin Dump Cake instantly takes me back to a cozy fall night during my college years. It was chilly outside, the leaves were changing, and I was feeling homesick. I didn’t have much time or energy, but I craved something warm and sweet, something that reminded me of home. That’s when I first made Pumpkin Dump Cake. It was love at first bite. All I had to do was “dump” the ingredients into a pan, bake it, and out came this buttery, spiced dessert that tasted like a hug.
Now, years later, it’s a staple in my kitchen. Pumpkin Dump Cake is the perfect fall dessert easy, quick, and comforting. Whether you’re baking for a crowd or craving a simple treat on a quiet night, this recipe never fails. With its rich pumpkin filling, sweet crumbly topping, and irresistible aroma, it’s the kind of dessert that makes memories.
Trust me, you’re going to fall in love with Pumpkin Dump Cake too.
Table of Contents
Why You’ll Love Pumpkin Dump Cake
Looking for a no-fuss dessert that tastes like fall in every bite? Pumpkin Dump Cake checks all the boxes. Here’s why it’s a must-bake this season:
- Super easy to make – Just layer the ingredients and bake. No mixing bowls, no mess.
- Warm, cozy flavors – Pumpkin puree, cinnamon, nutmeg, and a buttery cake topping come together for that perfect fall bite.
- Perfect for any occasion – Whether it’s Thanksgiving, a potluck, or a random Tuesday night, this dessert fits right in.
- Beginner-friendly – Even if you’re new to baking, this recipe is almost impossible to mess up.
- Crowd-pleaser – It’s always the first dessert to disappear at the table.
The best part? Your kitchen will smell like pumpkin spice heaven while it bakes. So if you need a quick pumpkin dessert that brings comfort and joy, Pumpkin Dump Cake is it!
What You’ll Need
Pumpkin Dump Cake is all about simple ingredients you probably already have in your pantry. Here’s everything you’ll need to make this cozy fall treat:
- 1 can (15 oz) pumpkin puree – Make sure it’s 100% pumpkin, not pumpkin pie filling.
- 1 can (12 oz) evaporated milk – Adds creaminess and helps bind the filling.
- 3 large eggs – For structure and richness.
- 1 cup light brown sugar – Adds sweetness and that warm molasses depth.
- 2 teaspoons pumpkin pie spice – Or use a blend of cinnamon, nutmeg, ginger, and cloves.
- 1 box yellow or spice cake mix – This forms the buttery topping. Spice cake gives extra fall flavor!
- ¾ cup melted butter – Poured over the top to create that golden, crispy crust.
- Optional: chopped pecans or toffee bits – For added crunch and sweetness.
How to Make It
Pumpkin Dump Cake couldn’t be easier, you don’t even need to stir everything together! Just follow these simple steps and you’ll have a warm, golden dessert in no time.
Preheat your oven to 350°F (175°C)
Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Mix the pumpkin base
In a large bowl, whisk together: 1 can pumpkin puree, 1 can evaporated milk, 3 eggs, 1 cup brown sugar, 2 teaspoons pumpkin pie spice.
Pour this mixture evenly into your prepared baking dish.
Sprinkle the cake mix
Open the dry box of yellow or spice cake mix and sprinkle it evenly over the pumpkin layer. No need to stir!
Add your toppings
Scatter chopped pecans or toffee bits over the top, if using. These add a lovely crunch.
Drizzle with melted butter
Slowly pour ¾ cup melted butter over the top. Try to cover as much of the dry mix as possible, but don’t worry if some spots stay dry, it’ll still bake beautifully.
Bake
Place the dish in the oven and bake for 50–60 minutes, or until the top is golden brown and the edges are set. The center should still be a little soft, like pumpkin pie.
Cool and serve
Let it cool for at least 15–20 minutes. Serve warm with whipped cream or vanilla ice cream for the ultimate cozy dessert.
Dairy-Free Adaptations
Want to make Pumpkin Dump Cake dairy-free? It’s easy to adjust without sacrificing flavor or texture! Here’s how:
- Use dairy-free butter: Brands like Earth Balance or Country Crock Plant Butter melt and work just like regular butter in this recipe.
- Swap evaporated milk: Try canned coconut milk or oat milk for a creamy, dairy-free alternative.
- Check your cake mix: Most boxed cake mixes are dairy-free, but always double-check the label. The FDA’s guidance on food allergen labeling explains how to spot hidden allergens and make safe swaps.
These simple swaps make Pumpkin Dump Cake accessible for everyone no dairy required, just cozy fall flavor in every bite!
Tips & Tricks for Success
Pumpkin Dump Cake is simple, but these little tips will help you get the best results every time:
- Use pumpkin puree, not pie filling
Pie filling has added sugar and spices—it can throw off the flavor and texture. - Don’t worry if some dry mix stays visible
It’s normal! The butter and pumpkin mixture will soak in as it bakes. Just make sure to cover as much as you can with butter. - Try a spice cake mix for extra fall flavor
While yellow cake mix works great, spice cake takes it to the next level with warm cinnamon and nutmeg notes. - Add crunch with chopped pecans or toffee bits
Sprinkle them over the top before baking for a sweet, nutty finish. - Adjust baking time based on your dish
Using a glass or smaller pan? You might need an extra 5–10 minutes. The top should be golden and slightly firm when done. - Let it rest before serving
This helps everything set and makes it easier to slice or scoop.
Follow these tips and your Pumpkin Dump Cake will turn out buttery, spiced, and completely irresistible every single time!
Variations to Try
One of the best things about Pumpkin Dump Cake is how easy it is to switch it up! Here are some tasty ways to make it your own:
- Use a different cake mix
Swap yellow cake for spice, chocolate, or even gingerbread mix for a festive twist. - Add chocolate chips
Stir a handful into the pumpkin layer or sprinkle on top for a sweet surprise in every bite. - Mix in dried cranberries or chopped apples
These add a pop of tartness and extra fall flavor to the soft pumpkin filling. - Top with crushed graham crackers or gingersnaps
Instead of pecans, use cookie crumbles to add a unique crunch. - Drizzle with caramel sauce
Once baked, add a warm caramel drizzle over each serving for a gooey, decadent treat. - Serve it cold
Let it chill in the fridge overnight for a firm, bar-like texture, great for make-ahead gatherings!
These simple swaps keep Pumpkin Dump Cake exciting every time you make it. Don’t be afraid to experiment and make it your own!
How to Store & Make Ahead
Pumpkin Dump Cake is just as delicious the next day maybe even better! Here’s how to store leftovers and tips if you want to make it ahead:
- Room temperature: Keep it loosely covered on the counter for up to 2 days. It’s best if your kitchen is cool.
- Refrigerator: Store in an airtight container for up to 4 days. The texture becomes denser and even more flavorful!
- Freezer: Let the cake cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- To reheat: Warm slices in the microwave for 15–30 seconds or place the whole pan in a 300°F oven for 10–15 minutes to revive that fresh-baked feel.
Make-ahead tip:
Mix the pumpkin layer a day in advance and store it covered in the fridge. When ready to bake, just pour it in the pan, sprinkle the cake mix, top with butter, and bake fresh.
Whether you’re planning ahead or saving leftovers, this recipe keeps beautifully and tastes amazing every time!
Try It & Share Your Twist!
Tried this Pumpkin Dump Cake? I’d love to hear how it turned out! Whether you stuck to the classic recipe or added your own twist; like chocolate chips, cranberries, or caramel drizzle your version is uniquely yours.
Drop a comment below and share your family’s favorite variation. Recipes like this are meant to be shared, savored, and passed around the table. Let’s keep the cozy vibes going!
Pumpkin Dump Cake
Ingredients
- 1 can (15 oz) pumpkin puree not pie filling
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup light brown sugar packed
- 2 teaspoons pumpkin pie spice or cinnamon, nutmeg, ginger, and cloves
- 1 box yellow or spice cake mix
- 3/4 cup butter melted
- 1/2 cup chopped pecans optional
- 1/4 cup toffee bits optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice.
- Pour the pumpkin mixture into the greased baking dish.
- Evenly sprinkle the dry cake mix over the top of the pumpkin layer.
- Add chopped pecans or toffee bits if using.
- Drizzle melted butter evenly over the entire top layer.
- Bake for 50–60 minutes, or until the top is golden and set. Let cool for at least 15 minutes before serving.
Notes
More Fall Recipes to Try
If Pumpkin Dump Cake has you craving more cozy flavors, you’ll love these other fall treats:
- Gluten-Free Pumpkin Bread – Soft, moist, and full of warm pumpkin spice.
- Cottage Cheese Banana Bread – A protein-packed twist on classic banana bread.
- Sweet Potato Bread – Moist, slightly sweet, and perfect with a cup of tea.
- No-Bake Pumpkin Pie – A quick, creamy dessert with all the fall vibes.
- Buttercup Squash Recipes – Cozy, savory, and sweet ways to enjoy squash season.
Want even more ideas? Browse our full fall recipes collection and keep your table festive all season long!
Frequently Asked Questions
Is dump cake the same as cobbler?
Not exactly. Dump cake and cobbler share a similar layered look, but cobblers usually have a biscuit or pie-style topping, while dump cakes use dry cake mix sprinkled on top. The result is a golden, buttery crust that’s lighter and easier to make than traditional cobbler.
Why is my Pumpkin Dump Cake powdery on top?
If you notice dry spots after baking, it usually means the butter didn’t fully cover the cake mix. Don’t worry—it’s still delicious! Next time, drizzle the butter more evenly or gently spoon some pumpkin mixture over dry spots before baking.
Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin puree works just like canned. Just be sure it’s well-blended and close in consistency to canned puree. If your fresh pumpkin seems watery, strain it first so your cake bakes properly.
