Easy Pumpkin Dump Cake Recipe

After testing many versions of pumpkin dump cake, I found this one hits the mark every single time. It’s a favorite with over a million views, and tons of readers say it replaced pumpkin pie at their Thanksgiving celebrations. The secret? Canned pumpkin puree, the perfect cake mix, and a simple butter technique that gives you the best texture. You can count on this recipe because it’s straightforward, reliable, and designed with busy home bakers like us in mind.

This was absolutely fabulous!! I will be making this for our thanksgiving dinner. Much better than a plain pumpkin pie, hands down. Thanks!

-Betty

Over the years, I’ve made plenty of pumpkin dump cakes, but this version is the one I trust completely. I experimented with different cake mixes, pan sizes, butter melting methods, and spice blends to get that perfect balance: soft, moist pumpkin filling underneath with a golden, crumbly crust on top. This recipe has racked up over a million views for a reason—it’s easy, dependable, and tastes like a warm, cozy fall dessert that feels like a comforting cross between pumpkin pie and cake.

I use canned pumpkin puree because it gives a fresh, natural flavor. Skip the pumpkin pie filling—it often tastes artificial and doesn’t bake right here. My favorite cake mix choice is spice cake since it adds a little extra warmth and flavor without any extra work. For those who need gluten-free options, using a gluten-free yellow cake mix works wonderfully and bakes up beautifully too.

I bake this pumpkin dump cake every fall, and it’s a star on several family Thanksgiving tables. I love recipes that work as shortcuts but still taste homemade — this one fits the bill every time. If you’re using a smaller pan, just add some extra baking time so the center sets perfectly. Once you try it, you’ll see why so many readers say they reach for this over pumpkin pie year after year.

So easy (I have four kids and made this with them all home!) and absolutely delicious! Saving this one for years to come!

So what exactly is a dump cake? It’s beloved for a reason — because it’s so easy! You literally dump your ingredients into the pan. Most recipes use a 9×13 inch pan for just the right size.

Dump cake fillings often include canned, fresh, or frozen fruit, fruit filling, or in this case, canned pumpkin puree for fall flavor.

Then you sprinkle a dry cake mix over the top and drizzle melted butter evenly over the cake mix. That’s it! Simple layering magic.

Honestly, when I first saw it in the oven, I was wondering “Is this really going to work??”

But that’s the fun of dump cakes — the oven pulls off a cobbler-like texture where pumpkin filling and cake mix melt together. It’s not your typical cake you slice neatly; instead, you scoop it out and enjoy that cozy fall comfort.

Best part: you can serve this pumpkin dump cake warm, at room temperature, or even cold, and honestly, I’m happy either way!

If you want an easy, cozy fall dessert that tastes homemade without all the fuss, this pumpkin dump cake fits the bill perfectly. Over time, I’ve tested different cake mixes, pans, and butter melting methods to end up with this fail-proof version I trust year after year. It’s friendly to busy cooks and hits that perfect texture balance: creamy pumpkin center with that golden, crunchy top everyone loves.

In this post, you’ll find a simple ingredient list (yes, canned pumpkin puree—not processed pie filling), step-by-step directions anyone can follow, plus my personal tips to get the texture just right every time. I even included troubleshooting advice, plus ways to mix things up with toppings like vanilla ice cream, toffee, or caramel drizzle to make this recipe your own.

Keep scrolling for the recipe card, notes on pan sizes and timing, and answers to popular questions — everything you need for a delicious, no-stress pumpkin dessert perfect for Thanksgiving or any chilly night.

What You’ll Love About It

This simple pumpkin dump cake recipe quickly becomes a family favorite. Honestly, many people tell me they prefer it over traditional pumpkin pie! Serve it warm with vanilla ice cream or get fancy with toffee bits and caramel drizzle for that extra special touch.

It’s such an easy recipe with just a handful of pantry staples, but it’s packed with cozy pumpkin pie flavors that will have everyone asking for seconds!

Oh my is this delicious! Made this today and wow! Buttery rich delicious goodness.. I would eat this any time of the year and will def make it again! Thank you for the recipe.

-Hope

Ingredients You’ll Need

• 15 oz canned pumpkin puree
• 12 oz evaporated milk
• 1 cup (213g) packed brown sugar
• 3 large eggs
• 2 tsp pumpkin pie spice
• 15.25 oz yellow cake mix
• 1 cup (114g) chopped pecans
• 1 cup (226g) unsalted butter, melted

Assemble and Bake the Cake

1. Preheat oven to 350ºF.
2. Grease a 9×13-inch pan with nonstick spray or butter.
3. In a large bowl, whisk together canned pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
4. Pour the pumpkin mixture into the prepared pan and spread it evenly.
5. Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
6. Scatter chopped pecans evenly over the cake mix (optional).
7. Melt the unsalted butter.

8. Drizzle the melted butter evenly over the top to moisten the cake mix.

   

9. Bake 45–50 minutes, until the top is golden brown and slightly crusty and the center is set but still moist (a knife inserted should come out mostly clean).

Tips for Perfect Texture

Here’s a tip: using a toothpick test won’t really work with this pumpkin dump cake because the inside is soft and moist from the pumpkin.

Instead, check that the top has turned a lovely golden brown and feels a bit crusty. When you break through that crust, the cake underneath is moist and tender.

Remember: the key sign is a golden crust on top. Prefer even more crunch? Pumpkin Pecan Dump Cake adds a nutty topping that bakes into an extra-crispy crust.

• Always choose canned pumpkin puree, not pumpkin pie filling for the best flavor and texture. If you prefer homemade puree, start with roasted pumpkin so it isn’t watery.
• Don’t stress if the melted butter doesn’t cover every bit of the dry cake mix; it still bakes just fine.
• A spice cake mix adds lovely warmth and depth, but yellow cake mix works great too.
• I’ve tested this recipe with gluten-free yellow cake mix and it turned out fantastic!
• Using a smaller pan? Just add extra baking time so the center sets properly without over-browning the edges.

Flavor Swaps and Mix-Ins

Swap the cake mix to change things up. Try white cake mix, vanilla, butter pecan, or even French vanilla for a subtle twist. If you love chocolate, swap in chocolate fudge, devil’s food, or milk chocolate cake mix to surprise everyone with a chocolate pumpkin dump cake! For another chocolate–pumpkin dessert, try our Chocolate Pumpkin Cheesecake Cake.

Add chocolate chips for a little fun. Sprinkle a cup of chocolate chips over the cake mix before you drizzle the butter. For more pumpkin-and-chocolate inspiration, try our Pumpkin S’mores Cookies. Yum!

How to Store and Reheat

This pumpkin dump cake is fantastic for making ahead. Bake it the day before and pop it in the fridge covered tightly. I actually enjoy it straight from the fridge, but warming it up in the oven before serving brings out extra cozy flavors. Plus, the spices and pumpkin flavor deepen overnight, making your dessert even better the next day.

How to store Pumpkin Dump Cake

To store leftovers: Cover your pan with a lid, plastic wrap, or transfer leftovers to an airtight container to keep it fresh.

To reheat: Cover the entire pan with foil and warm it at 350ºF for about 15 minutes or until warmed through.

To freeze: Bake the cake in a freezer-safe pan, let it cool completely, then wrap tightly in plastic wrap and foil. Label it, pop it in the freezer, and to thaw, just move it to the fridge overnight.

To store leftovers: Cover the pan with a lid, plastic wrap or scoop the leftovers into an airtight container.

To reheat: Cover the dish with tin foil and warm at 350º F for 15 minutes or until heated through.

To freeze: Bake in a freezer-safe container, cool completely, wrap well in plastic and foil, label, freeze, and thaw in the fridge overnight.

To store leftovers: Cover your pan with a lid, plastic wrap, or transfer leftovers to an airtight container to keep it fresh.

To reheat: Cover the entire pan with foil and warm it at 350ºF for about 15 minutes or until warmed through.

To freeze: Bake the cake in a freezer-safe pan, let it cool completely, then wrap tightly in plastic wrap and foil. Label it, pop it in the freezer, and to thaw, just move it to the fridge overnight.

Common Questions About Dump Cake

Is dump cake mushy?

A pumpkin dump cake won’t be like a classic light and fluffy cake. It’s a blend between cake and cobbler (similar to the fruit-forward, spoonable texture in this Easy Lemon Cobbler), which means the filling is soft and moist while the top forms a crisp crust. Because of the moisture from the pumpkin, the bottom layer stays nice and tender.

Why don’t you mix dump cakes?

It might feel counterintuitive, but layering the ingredients instead of mixing creates the perfect texture. For a step-by-step example, see this Pumpkin Dump Cake. This layered approach gives you a crumbly, buttery top with a soft, gooey pumpkin center — delicious!

Why is my dump cake still powdery?

If your dump cake feels powdery, it’s likely that the cake mix or butter wasn’t spread evenly. While it’s baking, you can spoon some of the juice from the edges onto the dry spots and pop it back in to help it soak in.

Pumpkin Pie Dump Cake

Ingredients

• 15 oz canned pumpkin puree
• 12 oz evaporated milk
• 1 cup (213g) packed brown sugar
• 3 large eggs
• 2 tsp pumpkin pie spice
• 15.25 oz yellow cake mix
• 1 cup (114g) chopped pecans
• 1 cup (226g) unsalted butter, melted

Instructions 

• Preheat your oven to 350ºF.
• Grease a 9×13 inch pan on all sides with non-stick spray or butter.
• In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
• Pour this pumpkin mixture into the prepared pan, spreading it evenly.
• Sprinkle the cake mix evenly on top of the pumpkin layer.
• Add chopped pecans evenly over the cake mix.
• Drizzle melted butter all over to cover as much of the top as possible.
• Bake for 45-50 minutes, until the edges turn golden brown and the center is set but still moist. A knife inserted in the center should come out mostly clean.

Notes

Here’s a quick homemade pumpkin pie spice mix you can make with what’s in your pantry:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice or cloves (whichever you prefer)

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Nutrition

Nutrition Disclosure

Nutrition info is an estimate to help you out, but it can change if you tweak ingredients or portion sizes.