Name: Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (15 ounce) can pure Pumpkin; 1 (10 ounce) can Evaporated Milk; 1 cup light brown sugar; 3 eggs; 3 teaspoons pumpkin pie spice; 1 box yellow cake mix; 1 cup (2 sticks) butter, melted; 1 cup coarsely crushed graham crackers or pecans; 1/2 cup toffee bits (optional)

If you’re craving an effortlessly delicious fall dessert that practically makes itself, you’re going to adore this Pumpkin Dump Cake Recipe. I absolutely love how this cake combines the warm spices of pumpkin pie with the ease of a dump cake—all layered in one pan for a cozy, comforting treat. Whether you’re a busy weeknight baker or prepping for a holiday gathering, this recipe will quickly become your go-to for a crowd-pleasing, fuss-free pumpkin dessert.

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Why You’ll Love This Recipe

Super Easy Prep: You simply dump ingredients into one dish—no mixer required, making it perfect for busy days.
Perfect Autumn Flavor: The pumpkin and pumpkin pie spice combo brings that cozy, classic fall vibe everyone craves.
Texture Magic: The crunchy topping from graham crackers or pecans contrasts so nicely with the soft pumpkin base.
Versatile and Crowd-pleasing: Whether it’s family dinner or a potluck, this cake always disappears fast.

A white plate holds a dessert with two main layers. The bottom layer is a thick, golden brown cake with a slightly rough texture and some visible nuts on the surface. On top of this is a round scoop of smooth, creamy white ice cream. Drizzled over the ice cream and cake is a shiny, thick caramel sauce with a rich amber color that flows down the sides. A silver fork digging into the cake pulls up a small piece, catching some caramel as well. The background and surface are a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Dump Cake, pumpkin dessert, easy fall dessert, pumpkin spice cake, Thanksgiving pumpkin cake

Ingredients You’ll Need

Each ingredient in this Pumpkin Dump Cake Recipe works to create a beautiful mix of flavors and textures. When shopping, I recommend picking fresh pumpkin pie spice for the best aroma, and don’t skimp on quality butter—it really makes a difference in richness!

Flat lay of a small white ceramic bowl filled with smooth, bright orange pumpkin puree, a small white ceramic bowl of creamy pale evaporated milk, a small white ceramic bowl with light brown sugar crystals, three whole uncracked brown eggs, a small white ceramic bowl containing a warm-toned pumpkin pie spice blend, a simple white ceramic plate holding a yellow rectangular block of dry yellow cake mix, a small white ceramic bowl with melted golden butter, a small white ceramic bowl of coarsely crushed graham crackers, a small white ceramic bowl filled with golden toffee bits, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Dump Cake, pumpkin dessert, easy fall dessert, pumpkin spice cake, Thanksgiving pumpkin cake

Pure Pumpkin: Use canned 100% pure pumpkin for smooth texture and deep flavor—avoid pumpkin pie filling since it has added spices and sugar.
Evaporated Milk: Adds creaminess and balances sweetness; it’s richer than regular milk, which I love here.
Light Brown Sugar: This gives subtle molasses notes that complement pumpkin perfectly.
Eggs: Help bind everything together, providing structure to this no-mixer cake.
Pumpkin Pie Spice: Freshly mixed or store-bought works, but fresh always elevates the flavor.
Yellow Cake Mix: The classic base that gives you that fluffy, cakey texture with minimal effort.
Butter (melted): Melted and drizzled on top to crisp up the cake mix layer—don’t skip this step!
Coarsely Crushed Graham Crackers or Pecans: For crunch and a little nutty sweetness, choose whichever suits your mood or pantry.
Toffee Bits (optional): I like adding these for an extra buttery crunch and a hint of caramel flavor.

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

I love how forgiving this Pumpkin Dump Cake Recipe is—you can easily make it your own by swapping out toppings or adjusting the spices. Experimenting is half the fun, and you really can’t go wrong here!

Nut-Free Version: Replace pecans with extra crushed graham crackers or oats if you’re avoiding nuts—we’ve done this for school events with great results.
Chocolate Lovers: Sprinkle chocolate chips along with the toffee bits for that melty chocolate combo.
Dairy-Free: Use vegan butter and a plant-based evaporated milk substitute to accommodate dietary needs.
Spice Twist: Add a pinch of cinnamon or ginger alongside the pumpkin pie spice to tweak the warmth to your liking.

How to Make Pumpkin Dump Cake Recipe

Step 1: Mix the Pumpkin Base

Start by preheating your oven to 350°F and greasing a 9×13 baking pan with nonstick spray. In a large bowl, whisk together the pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice until smooth. I like to use a spatula to scrape the sides to make sure everything is well combined—that way, no pockets of sugar or spice get left out.

Step 2: Layer the Cake Mix and Toppings

Pour the pumpkin mixture into your prepared pan and smooth it out evenly. Then, sprinkle the entire box of yellow cake mix over the pumpkin layer—don’t stir! This is key to getting that signature dump cake texture. Next, scatter your crushed graham crackers or pecans evenly on top, along with the optional toffee bits if you’re using them. I discovered this trick adds an irresistible crunch and flavor nuance with minimal effort.

Step 3: Drizzle Butter and Bake

Pour the melted butter evenly over the cake mix and toppings. Make sure to cover as much surface as possible so the buttery goodness seeps in while baking. Bake in the preheated oven for about 45-50 minutes until the edges are golden and the center is set—you’ll know it’s done when a toothpick inserted near the center comes out mostly clean with only a few moist crumbs.

Step 4: Cool and Serve

Let the cake cool for at least 15 minutes before serving so the layers settle. I like it warm for that melty, cozy feel, but it’s equally delicious at room temperature. You’ll find that the flavors continue to deepen even as it cools.

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Pro Tips for Making Pumpkin Dump Cake Recipe

Don’t Overmix the Pumpkin Base: Stir just until combined to keep a tender texture and prevent it from getting too dense.
Even Butter Distribution: Use a spoon or small ladle to drizzle melted butter evenly over the top—this ensures the cake mix crisps nicely everywhere.
Check Doneness Early: Oven temps vary, so start checking at 45 minutes to avoid drying out the edges.
Use Room Temperature Ingredients: It helps everything combine more smoothly and prevents clumps in the pumpkin mixture.

How to Serve Pumpkin Dump Cake Recipe

A slice of golden brown crumbly pie with a slightly crunchy texture forms the bottom layer, topped with a large scoop of creamy white vanilla ice cream sitting in the center. Rich, thick caramel sauce with a shiny, smooth texture drips slowly down the ice cream and pie edges, pooling slightly on the white plate beneath. The background shows a dark, blurred setting, highlighting the dessert. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Dump Cake, pumpkin dessert, easy fall dessert, pumpkin spice cake, Thanksgiving pumpkin cake

Garnishes

I usually top mine with a generous dollop of whipped cream or a scoop of vanilla ice cream—one of those simple touches that takes the cake to the next level. Sometimes I sprinkle a tiny pinch of cinnamon or extra toffee bits on top for presentation and added flavor.

Side Dishes

This dessert pairs perfectly with a hot cup of coffee or spiced chai. If you want a full autumn-themed spread, try serving it alongside cinnamon roasted nuts or a warm apple cider.

Creative Ways to Present

For special occasions, I like to bake this recipe in individual ramekins or mason jars. It makes for charming personal servings that guests adore, plus it’s way easier to portion out. You can also drizzle caramel or chocolate sauce over the top to dress it up.

Make Ahead and Storage

Storing Leftovers

Store leftovers covered tightly in the fridge for up to 4 days. I wrap the baking dish with plastic wrap and then foil to keep moisture in—it helps maintain the softness and keeps that crispy topping from getting soggy.

Freezing

You can freeze this dump cake, but I recommend scooping individual portions into airtight containers or freezer bags. It freezes well for up to 2 months, and I usually thaw it overnight in the fridge before reheating.

Reheating

Reheat leftovers in a low oven (around 300°F) for 10-15 minutes to keep the topping crisp. Microwave works too for quick warming, but you might lose some crunch that way.

FAQs

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

While fresh pumpkin can be used, you’ll need to cook and puree it until smooth first to mimic the texture of canned pumpkin. Also, fresh pumpkin has higher moisture, so you might want to reduce the evaporated milk a bit to prevent a soggy cake.
What’s the difference between pumpkin dump cake and pumpkin pie?

Pumpkin dump cake uses a boxed cake mix topping and is quicker to prepare with no crust to roll out, while pumpkin pie has a traditional pastry crust and smooth custard filling. Dump cake textures are more layered and cakey, whereas pumpkin pie is creamy and silky.
Can I make the Pumpkin Dump Cake Recipe gluten-free?

Yes! Swap the yellow cake mix for a gluten-free version and use gluten-free graham crackers or nuts for topping. Just be sure to double-check all ingredient labels for gluten content.
How do I know when my Pumpkin Dump Cake is done baking?

The edges should be lightly browned and the center mostly set. Insert a toothpick near the center—if it comes out with a few moist crumbs but no liquid batter, it’s ready. Don’t wait too long or the topping can get overbaked and dry.

Final Thoughts

This Pumpkin Dump Cake Recipe has become one of my favorite go-to desserts whenever I want something seasonal but super simple. It’s like the ultimate kitchen hack for pumpkin lovers—you get big flavor and texture with minimal effort and cleanup. I can’t wait for you to try it and see how easily it wins over family and friends. Trust me, once you dive into that warm, spiced goodness with a crunchy top and velvety base, you’ll be making it again and again!