Name: Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 (15 ounce) cans pure pumpkin puree; 1 cup sugar; 1 Tablespoon pumpkin spice seasoning; 4 eggs; 12 oz evaporated milk; 1 tsp pure vanilla extract; 1 package yellow cake mix; 1 cup chopped pecans; 1 cup butter

If you’re looking for a quick, fuss-free dessert that still packs a punch in flavor, then this Pumpkin Dump Cake Recipe is your new best friend. I absolutely love this because it combines the rich, cozy taste of pumpkin spice with the buttery crispness of a crumbly topping, all baked into one glorious 9×13 pan. It’s one of those recipes that I turn to time and time again during the fall, especially when I need a comforting treat but don’t want to pull out dozens of ingredients or spend hours in the kitchen.

What makes this Pumpkin Dump Cake Recipe truly special is how easy it is to throw together—no mixing bowls full of complicated dough or multiple steps. Just dump, layer, and bake! Plus, the flavors are always a crowd-pleaser. Whether you’re bringing it to a potluck or enjoying a quiet night in with a scoop of vanilla ice cream, it feels like a little slice of autumn magic every single time.

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Why You’ll Love This Recipe

Simple Ingredients: You can find everything at any grocery store, and there’s minimal prep work.
No Mixing Hassles: Dump and layer the ingredients—no need to beat or whip anything.
Perfect Fall Flavor: The pumpkin spice seasoning blends perfectly with pure pumpkin and creamy evaporated milk.
Crowd-Pleasing Luxe Texture: The butter and pecan topping bakes up golden and crunchy, making it irresistible.

The dish is a two-layered dessert in a clear glass square baking dish with a white marbled texture underneath. The bottom layer is thick, smooth, and orange-brown in color, while the top layer is crumbly with a mix of light brown crumbles and whole pecan pieces scattered on the surface. One portion is missing, showing the clean separation between the soft bottom layer and the textured crumb topping with pecans. Crumbs and pecans are scattered around the empty space, adding a rustic feel to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Pumpkin Dump Cake Recipe lies in the harmony between creamy pumpkin filling and crunchy cake topping. Here’s why these ingredients come together so well and my shopping tips for the best results.

Pure pumpkin puree: Always go for the real deal, not pumpkin pie filling, so your cake isn’t overly sweet or spiced.
Sugar: Granulated sugar balances the earthiness of pumpkin perfectly—don’t skimp for best results.
Pumpkin spice seasoning: If you don’t have a mix, use cinnamon, nutmeg, ginger, and cloves in your pantry instead.
Eggs: These give structure to the pumpkin filling, so fresh eggs are best.
Evaporated milk: I love how it adds richness without watering down the flavors.
Pure vanilla extract: Tiny touch of vanilla deepens the flavor—don’t substitute artificial vanilla for this recipe.
Yellow cake mix: The boxed mix is key for the dump cake’s signature crumbly top and quick prep.
Chopped pecans: Adds a nutty crunch that contrasts beautifully with the soft pumpkin layer.
Butter: Sliced on top, it melts into the cake mix creating a golden, crispy crust everyone loves.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I love the classic Pumpkin Dump Cake Recipe as is, there’s plenty of room to tweak it to match your taste or dietary needs. Feel free to experiment—you might just find your new favorite spin!

Gluten-Free Variation: I swapped the yellow cake mix for a gluten-free mix once, and it worked great without losing that wonderful crumbly top.
Nut-Free Option: My sister is allergic to nuts, so I simply skip the pecans or swap them for pumpkin seeds for a different crunch.
Spice It Up: Sometimes I add a little extra cinnamon or a dash of allspice to amp up the warmth in the filling.
Sweetener Swap: If you prefer less sugar, try reducing it slightly and adding a drizzle of maple syrup on top when serving—it’s delicious!

How to Make Pumpkin Dump Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan well with butter or non-stick spray—this helps the cake release easily and prevents any sticking, especially with such a moist pumpkin layer.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin spice seasoning, eggs, evaporated milk, and vanilla extract. I like to whisk everything together just until combined—overmixing can make it dense, so gently is the key here.

Step 3: Layer the Cake Mix

Pour the pumpkin mixture into the prepared baking pan and smooth it out evenly. Then, sprinkle the dry yellow cake mix evenly over the top—don’t stir! This layering is what gives the dump cake its distinct texture and contrast.

Step 4: Add Toppings and Butter

Scatter the chopped pecans evenly on top of the cake mix layer. Then, slice cold butter into thin pats and dot them all over the top. As the cake bakes, the butter melts into the dry mix creating a super tender, golden crust.

Step 5: Bake and Enjoy

Bake your pumpkin dump cake at 350°F for about 60 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few moist crumbs. Let it cool for a bit—if you can wait!—and serve warm with whipped cream or vanilla ice cream. I promise, it’s worth the patience.

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Pro Tips for Making Pumpkin Dump Cake Recipe

Even Layering: Sprinkle the dry cake mix gently and evenly—it shouldn’t be clumped in one spot, or it won’t bake right.
Cold Butter Slices: Use cold butter for that perfect melting effect; room temperature butter won’t create the same crisp topping.
Don’t Overmix Filling: Mix just until combined to keep the filling light and avoid it getting too dense.
Watch Your Baking Time: The top should be golden but not burnt—keep an eye in the last 15 minutes, your oven may vary!

How to Serve Pumpkin Dump Cake Recipe

A square piece of dessert with three layers sits on a white plate over a white marbled surface: the bottom layer is dense and orange-colored, the middle layer is thin and slightly yellow, and the top layer is crumbly with small pieces of pecans mixed in, colored light brown with darker pecan bits. On top of the dessert sits a generous swirl of white whipped cream. Around the dessert on the plate, there are whole pecan nuts scattered. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve this dump cake with a generous dollop of whipped cream or a scoop of vanilla ice cream on the side. Sometimes, for a little extra festive touch, I sprinkle chopped toasted pecans and a light dusting of cinnamon on top. It adds that extra flair without overpowering the cake’s flavors.

Side Dishes

This cake pairs wonderfully with warm beverages like spiced chai or pumpkin latte for those cozy autumn afternoons. If you’re serving a full meal, it makes a lovely finish after savory fall dishes like roasted turkey or cinnamon-glazed carrots.

Creative Ways to Present

For special occasions, I like to cut the pumpkin dump cake into individual squares and serve them in cute ramekins with whipped cream piped elegantly on top. Another favorite trick is layering warmed cake with alternating layers of vanilla pudding in clear glasses to create pumpkin parfaits—such a fun twist that wows guests!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin dump cake keeps beautifully covered in the fridge for up to 4 days. I recommend wrapping it tightly with plastic wrap or tucking it into an airtight container to keep it moist and fresh. When I do this, it tastes just as delightful the next day warmed up.

Freezing

If you want to make this ahead for a busy week, you can freeze the pumpkin dump cake once cooled. I divide it into portions, wrap each in foil, and place them in a freezer-safe bag. When you want a slice of fall comfort, just thaw overnight in the fridge and reheat gently.

Reheating

To reheat, I pop a slice in the microwave for 20-30 seconds until warm and soft. For a crisper top, reheating briefly in a 350°F oven for 10 minutes works wonders. Either way, adding a spoonful of whipped cream or ice cream makes it feel freshly made.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree in the Pumpkin Dump Cake Recipe?

Yes, you can use fresh pumpkin but you’ll need to cook and puree it first to match the texture of canned puree. Also, fresh pumpkin might add more water content, so it’s a good idea to cook it down until thick to avoid a watery cake.
What if I don’t have pumpkin spice seasoning?

No worries! You can make your own by combining cinnamon, nutmeg, ginger, and cloves. I use about a teaspoon of cinnamon, half a teaspoon of nutmeg, a quarter teaspoon of ginger, and a pinch of cloves to achieve that warm spice blend.
Is Pumpkin Dump Cake Recipe gluten-free?

The traditional recipe uses yellow cake mix that contains gluten. For a gluten-free version, swap it with a gluten-free cake mix, which works really well and still gives you that crumbly topping.
Can I make this pumpkin dump cake ahead of time?

Absolutely! This cake actually tastes better the next day once the flavors meld. Just store it covered in the fridge and reheat your slice when ready to serve.

Final Thoughts

At the end of the day, this Pumpkin Dump Cake Recipe has become a staple in my house for good reason—it’s quick, comforting, and fuss-free without sacrificing flavor. I recommend giving it a try next time you want an easy dessert that still feels homemade and special. You’ll enjoy how effortlessly it comes together and how everyone asks for seconds (and maybe even thirds!). Trust me, once you make this, it’ll be one of your go-to crowd-pleasers too.