Pumpkin Dump Cake – Cozy Fall Dessert Made Easy
If you’re craving a warm, comforting fall dessert that’s rich, spiced, and unbelievably easy to make, this Pumpkin Dump Cake is about to become your new favorite. With the perfect mix of creamy pumpkin pie filling, buttery cake topping, and a subtle crunch from pecans, it’s everything you love about pumpkin pie — without the hassle of a crust.
This classic dump-and-bake recipe is perfect for holidays, potlucks, or cozy weekends at home. No mixing bowls, no fancy techniques, and barely any cleanup. Just “dump,” bake, and enjoy. The result? A golden, crisp-topped pumpkin dessert that smells like autumn and tastes like pure comfort.
Why You’ll Love This Pumpkin Dump Cake
1. Incredibly easy to make
No mixing or layering skills needed — just pour everything into a pan and bake.
2. Perfect fall flavor
Rich pumpkin, warm spices, and buttery cake come together for the ultimate seasonal dessert.
3. Crowd favorite
Always a hit at gatherings — simple to prepare, yet tastes like it came from a bakery.
4. Customizable
You can use different cake mixes, toppings, or add-ins for fun variations.
5. Great make-ahead dessert
Stays moist and flavorful for days — even better the next day!
6. Minimal cleanup
Only one pan needed — no mixing bowls, whisks, or extra dishes.
What You’ll Need
You only need a handful of pantry staples for this cozy pumpkin dessert.
For the Pumpkin Base:
- 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
- 1 (12-ounce) can evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cake Layer:
- 1 box yellow or spice cake mix (about 15 ounces)
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional but delicious)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the Pumpkin Layer
In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, both sugars, eggs, pumpkin pie spice, vanilla, and salt until smooth and well combined.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Step 3: Add the Cake Mix
Sprinkle the dry cake mix evenly over the pumpkin layer. Don’t stir — the layers will form naturally as it bakes.
Use a fork to gently even out the mix so there are no clumps.
Step 4: Add Butter and Toppings
Drizzle the melted butter evenly over the cake mix layer, covering as much surface as possible.
For extra crunch and flavor, sprinkle chopped pecans or walnuts on top.
Step 5: Bake
Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and the edges are set.
The center should still have a slight jiggle — it will firm up as it cools.
Step 6: Cool and Serve
Let the Pumpkin Dump Cake cool for at least 20–30 minutes before serving.
This allows the layers to set and makes slicing easier.
Serve warm or chilled — both are delicious. Top with whipped cream, a drizzle of caramel, or a scoop of vanilla ice cream for the perfect finishing touch.
Tips for Perfect Pumpkin Dump Cake
- Don’t stir the layers.
The magic happens when you let the pumpkin mixture, dry cake mix, and butter bake together undisturbed. - Use real pumpkin purée.
Make sure it’s 100% pumpkin, not pumpkin pie filling, which already contains sugar and spices. - Cover evenly with butter.
Pour the melted butter as evenly as possible so all areas of the cake mix bake up golden and crisp. - Customize the flavor.
Swap yellow cake mix for spice cake mix for an extra punch of autumn spice. - Rest before serving.
Letting it cool helps the pumpkin base set and makes it easier to cut neat portions. - Make it ahead.
This dessert actually tastes better the next day after the flavors meld together overnight.
Flavor Variations
The beauty of dump cakes is how easily they adapt to your taste. Try one of these variations for a new twist:
Spiced Pecan Pumpkin Dump Cake:
Use spice cake mix and add an extra sprinkle of cinnamon over the top before baking.
Pumpkin Caramel Dump Cake:
Drizzle caramel sauce over the cake before adding the butter layer for gooey richness.
Pumpkin Chocolate Chip Dump Cake:
Add 1/2 cup chocolate chips on top of the pumpkin layer before sprinkling the cake mix.
Maple Walnut Pumpkin Dump Cake:
Add 2 tablespoons of maple syrup to the pumpkin mixture and top with chopped walnuts.
Coconut Pumpkin Dump Cake:
Sprinkle shredded coconut over the top layer for a tropical touch.
Serving Suggestions
This cozy dessert is perfect on its own or dressed up with toppings. Try serving it with:
- Whipped cream or Cool Whip
- Vanilla or butter pecan ice cream
- Drizzle of caramel or maple syrup
- Dusting of cinnamon or powdered sugar
- Candied pecans for extra crunch
It’s especially good warm — like a cross between pumpkin pie and coffee cake.
How to Store and Reheat
Refrigerator:
Store leftovers covered or in an airtight container for up to 4 days. The texture stays moist and rich.
Freezer:
Freeze cooled portions for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat:
Warm individual servings in the microwave for 30–40 seconds or reheat the entire dish in the oven at 325°F (165°C) for about 15 minutes until warmed through.
Make-Ahead Option
You can prepare the pumpkin mixture and layer the dry cake mix and butter on top up to 24 hours ahead.
Cover the dish and refrigerate. When ready to bake, bring it to room temperature and bake as directed.
Perfect for holidays when you want to prep dessert ahead of time without the stress.
Troubleshooting
Cake too runny:
Bake a little longer until the center is mostly set. The pumpkin layer should be custard-like, not watery.
Dry or crumbly top:
Make sure the melted butter is evenly distributed — dry patches mean the cake mix wasn’t fully moistened.
Uneven browning:
Rotate the pan halfway through baking for even color.
Too sweet:
Use less brown sugar in the pumpkin layer, or balance sweetness with a dollop of tangy whipped cream.
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes, but make sure it’s thick — if it’s watery, drain or cook it down before using.
Can I make this dairy-free?
Absolutely. Use coconut milk instead of evaporated milk and a dairy-free butter alternative.
Can I use a different cake mix?
Yes! Spice cake, butter pecan, or white cake mix all work beautifully.
Can I use pumpkin pie filling instead of purée?
You can, but skip the sugar and spices in the recipe since the filling already includes them.
Can I bake it in a smaller dish?
Yes, but reduce the cake mix and butter slightly, or expect a thicker, softer texture.
Do I need to refrigerate leftovers?
Yes, because of the custard-like pumpkin base, store it covered in the refrigerator.
Nutrition Information (Approximate per serving)
- Calories: 320
- Protein: 4g
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 26g
(Nutrition values vary depending on cake mix brand and added toppings.)
Why This Recipe Works
This Pumpkin Dump Cake works because of its simple layering technique — the pumpkin mixture bakes into a silky custard while the dry cake mix and butter form a golden, crumbly crust on top. The contrast in textures — creamy base and crisp topping — is what makes this dessert irresistible.
It captures all the warm, cozy flavors of pumpkin pie with half the effort. The buttery topping and rich spice blend give it that homemade taste that feels both nostalgic and satisfying.
And because it’s nearly foolproof, it’s a great recipe for beginners or busy bakers who still want a show-stopping fall dessert.
Tips for Customizing Your Fall Dessert Routine
- Top with crushed gingersnaps.
Add extra crunch and spice before baking. - Make mini versions.
Bake in ramekins for individual pumpkin dump cakes — perfect for parties. - Add a cream cheese swirl.
Mix softened cream cheese with sugar and swirl into the pumpkin layer before baking. - Serve chilled for a pudding-like treat.
For a softer texture, refrigerate and serve cold with whipped cream. - Add to your holiday dessert bar.
Pumpkin Dump Cake pairs perfectly with apple crisp, pecan pie, or chocolate trifle.
Final Thoughts
This Pumpkin Dump Cake is the ultimate no-fuss fall dessert — rich, spiced, buttery, and completely irresistible. With minimal prep and ingredients you likely already have, you can create a dessert that tastes like it took hours but comes together in minutes.
Whether you’re hosting Thanksgiving dinner, bringing a treat to a potluck, or simply craving something cozy on a cool evening, this recipe delivers every time. The magic of this dessert lies in its simplicity — you literally dump everything into a pan, layer by layer, and let the oven do the work. As it bakes, the spiced pumpkin base turns silky and custard-like, while the cake mix on top transforms into a golden, buttery crumble that’s crisp around the edges and soft in the center. The result is a warm, comforting dessert with the perfect balance of textures and flavors.
The aroma alone is enough to make your kitchen feel like fall — cinnamon, nutmeg, and cloves mingle with sweet pumpkin puree, creating that classic autumn scent everyone loves. It’s the kind of dessert that invites people to gather around, sneak a spoonful before it cools, and ask for the recipe after the first bite.
Warm, sweet, and full of cozy fall flavor — this Pumpkin Dump Cake proves that easy desserts can still feel special. It’s humble yet indulgent, simple yet crowd-pleasing, and ideal for anyone who wants the essence of pumpkin pie without the fuss of rolling out crusts. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that tastes like pure comfort in every bite.