Easy Pumpkin Dump Cake Recipe

Pumpkin Dump Cake is hands down one of my favorite fall desserts that’s a super easy alternative to classic pumpkin pie! With a smooth, creamy pumpkin base and a crumbly cake topping, both bursting with cozy Pumpkin Pie Spice and crunchy chopped nuts, this layered treat is sure to wow your family and friends!

Dump Cakes are a lifesaver when you want something delicious but don’t want to fuss in the kitchen. If you’re as hooked as I am, you should definitely check out my Apple Dump Cake, Blueberry Dump Cake, and Hot Chocolate Dump Cake recipes next!

If you’re hunting for a cozy, no-fuss fall dessert that feels just as comforting as pumpkin pie but easier to make, look no further than this Pumpkin Dump Cake! The silky pumpkin custard layer is topped with a buttery cake mix crumble sprinkled with toasted nuts and delicious pumpkin pie spice. You’ll be amazed at how quickly it comes together—about 10 minutes prep—and then it bakes while you tackle the rest of your day (baking time is about 1 hour).

As a true “dump cake,” the best part is you just mix your pumpkin filling, dump it in a pan, sprinkle the dry cake mix over it, pour on melted butter, add your nuts, and pop it in the oven. No messy layers or fuss—just a delightful rustic dessert ready for weeknight dinners, potlucks, and holiday feasts.

In this post, I’ve laid out all you need to know for a perfectly delicious Pumpkin Dump Cake:

• The full list of ingredients (remember: pumpkin puree, not pumpkin pie filling!)
• Easy step-by-step instructions anyone can follow
• Helpful tips for even cake mix coverage, topping ideas, and baking timing
• Variations, make-ahead and freezing advice, plus tasty serving suggestions like whipped cream or ice cream

Once you’re ready, scroll to the recipe card and then check out the tips section to get that golden, crunchy topping everyone loves.

Why You’ll Love This Cake

This simple Pumpkin Dump Cake recipe is one of the first I ever shared here, and it’s been a family favorite ever since. I’ve made it countless times for get-togethers, and it never disappoints! With over 250 glowing 5-star reviews, you can trust that this cake will be a winner in your home too.

What Is A Dump Cake?

I get it, the name “dump cake” might not sound super appetizing at first! But honestly, dump cakes are the definition of easy and tasty. You pretty much “dump” ingredients into a pan and bake. No fancy mixing bowls or special techniques required.

This dessert uses a box cake mix sprinkled on top before it goes into the oven, which makes it so quick and fuss-free. This pumpkin version just adds that extra step of mixing the pumpkin filling, giving it a beautiful fall flavor.

The end result is a warm, cozy, layered dessert perfect for any autumn occasion!

The creamy pumpkin base pairs so well with the buttery cake topping and crunchy nuts, plus a dollop of homemade whipped cream with a hint of cinnamon and nutmeg? Yes, please! Love a nutty twist? Try my Pumpkin Pecan Dump Cake.

If you want something a little more traditional, try my Pumpkin Pound Cake recipe for a classic take. Or if you love a pumpkin-chocolate combo, try my Chocolate Pumpkin Cheesecake Cake.

While scrolling through Pinterest, I came across this recipe for Pumpkin Crumble Cake and decided to give it a shot. It mixed up so quickly! I had tried quick pumpkin cakes before that only needed pumpkin and wasn’t happy without tweaking, but this one has so much butter I thought it’d be worth a try. I’m so glad I did! This will definitely be one of my go-to quick desserts because it’s easy and tastes fantastic. Pumpkin is our favorite all year, and now I have another good recipe for it. Next time I might even try a chocolate cake mix for fun. Thanks so much!

Bonnie

Pumpkin Dump Cake Recipe Ingredients

• 30 ounces pumpkin puree 850g
• 12 ounces evaporated milk 354mL
• 4 large eggs
• 1½ cups granulated sugar 300g
• 1 tablespoon vanilla extract
• 2 teaspoon ground cinnamon
• 2 teaspoon pumpkin pie spice
• 1 box yellow cake mix 13 to 15-ounces
• 1 cup salted butter 227g
• 1 cup chopped walnuts or pecans

How To Make Pumpkin Dump Cake

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. In a large bowl whisk together 30 ounces pumpkin puree (use pumpkin puree, NOT pumpkin pie filling), 12 ounces evaporated milk, 4 large eggs, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, and 2 teaspoons pumpkin pie spice until smooth.
3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
4. Sprinkle an entire 13–15 ounce box of dry yellow cake mix evenly over the pumpkin layer; optionally dust additional pumpkin pie spice on top.

5. Melt 1 cup (227g) salted butter and drizzle it evenly over the cake mix, or grate/cut cold butter and scatter it evenly across the top.

   

6. Sprinkle 1 cup chopped walnuts or pecans evenly over the topping (add up to an extra ½ cup if desired).
7. Bake at 350°F for about 1 hour, until the top is golden and slightly crisp.
8. Let the cake rest and cool for 20–60 minutes to set before slicing.

How To Know When Pumpkin Crunch Cake Is Done

This pumpkin dump cake won’t pass the classic clean toothpick test because the filling stays soft and custardy. What you want is for the top to look a little crunchy and have a lovely golden-brown color. That means the dry cake mix and butter have baked into a perfect crust while the pumpkin layer stays nicely soft underneath.

Common Mistakes to Avoid When Making Pumpkin Dump Cake

Even though this recipe is super simple, a few small mistakes can throw off your cake’s texture and flavor. Here’s what to watch out for so you get perfect Pumpkin Dump Cake every time:

• Using Pumpkin Pie Filling Instead of Puree – Make sure you grab plain pumpkin puree only! Pumpkin pie filling already has sugar and spices, which can make your cake too sweet and mess up the texture.
• Layer Thickness Issues – Keep the layers balanced! Too thin of a pumpkin layer or too much cake mix on top can throw off the flavor and texture. Stick with a 9×13 pan for ideal proportions.
• Uneven Cake Mix Distribution – Be sure to sprinkle the dry cake mix all over the pumpkin filling evenly. No thick clumps or gaps so the topping bakes perfectly golden and crunchy.
• Not Enough Butter Coverage – Melted butter should coat the whole surface of the cake mix. If some spots are dry, add a little more butter or shift it around with the back of a spoon. Another method is to grate or cut cold butter into thin slices and spread it evenly on top before baking. This creates buttery pockets and gives the topping a beautiful flaky texture.
• Adding Nuts Too Early – Put chopped pecans or walnuts on last so they toast to perfection without getting soggy.
• Slicing Too Soon – Let your pumpkin dump cake rest for about an hour after baking before slicing. This lets the layers set and makes serving cleaner. I usually like it warm, not hot, with just enough time to cool down.

Remember, dump cakes are rustic and a little bit casual—but that’s part of the charm! Ovens vary, so adjust bake times or topping coverage if you need. Soon, you’ll enjoy a nutty, buttery slice of pure pumpkin bliss.

Tips for the Best Pumpkin Pie Dump Cake

• Always use canned pumpkin puree, not pumpkin pie filling. This assures the right texture and flavor balance. Got extra puree? Try our Incredibly Moist Pumpkin Bread.
• Swap yellow cake mix for spice cake mix to deepen those warm fall notes.
• Try a chocolate twist: Use chocolate cake mix instead of yellow for a yummy pumpkin and chocolate combo; for another pumpkin-and-chocolate treat, try Pumpkin S’mores Cookies.
• Go for a toffee crunch: Sprinkle some Toffee Bits on top before baking for a salty-sweet kick.
• Gluten-Free Friendly: Use your favorite gluten-free yellow cake mix — it works beautifully, no one will notice.
• Nut-Free Options: You can skip nuts if needed, but they really add that satisfying crunch and texture.

Ingredients for Filling and Topping

The base starts with a smooth blend of pumpkin puree, evaporated milk, eggs, sugar, and warm spices that make the custard filling rich and flavorful.

On top, the crumbly layer comes from dry yellow cake mix, chopped nuts, and plenty of butter for that irresistible buttery crunch.

I highly recommend serving it warm with whipped cream or a scoop of vanilla ice cream — trust me, it’s the best way to enjoy it.

For the filling, combine pumpkin puree, evaporated milk, eggs, sugar, and a warm blend of spices for that signature pumpkin custard.

The crunchy topping needs dry yellow cake mix, chopped nuts, and plenty of butter to get that perfect golden crust.

And don’t forget to top it all off with whipped cream or vanilla ice cream — that’s the secret to pure bliss.

How to Assemble and Bake

If you want a fantastic alternative to pumpkin pie for Thanksgiving (or any time of fall!), this Pumpkin Dump Cake is where it’s at. It’s easy, comforting, and sure to be a new favorite!

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and all your spices. Important: Be sure to use pumpkin puree, NOT pumpkin pie filling.
2. Pour this delicious pumpkin mixture evenly into the prepared baking dish.
3. Sprinkle the entire box of dry yellow cake mix evenly over the top of the pumpkin layer. For an extra kick, I like to dust on some more pumpkin pie spice after the cake mix is on.
4. Melt your butter and drizzle it evenly over the dry cake mix, or grate cold butter and scatter it all over for a buttery, flaky top. Finish by sprinkling chopped pecans or walnuts across the surface. If you love crunch, add an extra half cup of nuts. Bake for about 1 hour until golden and slightly crunchy on top.

This pumpkin dump cake makes a fantastic alternative to traditional pumpkin pie that your whole family will adore. Plus, it’s so easy to make!

1. First, preheat oven to 350°F and grease a 9×13-inch baking dish. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, and pumpkin pie spice. Remember, use pumpkin puree, NOT pumpkin pie filling.
2. Pour the pumpkin mixture into the baking pan, spreading it evenly.
3. Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin layer. For an extra pop of spice, sprinkle some pumpkin pie spice on top.
4. Melt the butter and drizzle it evenly across the cake mix topping. Alternatively, grate cold butter and scatter it evenly for more texture. Sprinkle chopped nuts evenly over the top. If you want extra crunch, add another ½ cup of nuts. Bake for about 1 hour.

Tips for Perfect Texture

This pumpkin dump cake won’t pass the classic clean toothpick test because the filling stays soft and custardy. What you want is for the top to look a little crunchy and have a lovely golden-brown color. That means the dry cake mix and butter have baked into a perfect crust while the pumpkin layer stays nicely soft underneath.

• Always use canned pumpkin puree, not pumpkin pie filling. This assures the right texture and flavor balance.
• Swap yellow cake mix for spice cake mix to deepen those warm fall notes.
• Try a chocolate twist: Use chocolate cake mix instead of yellow for a yummy pumpkin and chocolate combo!
• Go for a toffee crunch: Sprinkle some Toffee Bits on top before baking for a salty-sweet kick.
• Gluten-Free Friendly: Use your favorite gluten-free yellow cake mix — it works beautifully, no one will notice.
• Nut-Free Options: You can skip nuts if needed, but they really add that satisfying crunch and texture.

Your Pumpkin Dump Cake’s top layer should be gently golden and slightly crunchy. The pumpkin layer underneath remains creamy and soft, so a toothpick won’t come out spotless like in traditional cakes.

• Use canned pumpkin puree — not pumpkin pie filling — to avoid unwanted sweetness and get the right texture.
• Try swapping out yellow cake mix for spice cake mix if you want deeper fall flavors.
• Chocolate lovers: use your favorite chocolate cake mix for a tasty pumpkin-chocolate combo!
• Add Toffee Bits to the topping for an extra salty-sweet surprise.
• For gluten-free diets, use a gluten-free boxed yellow cake mix perfectly interchangeably.
• You can omit nuts if needed, but they really give great texture and crunch.

This cake is best served warm. I like to let it cool for 20 to 30 minutes after baking to help it set. Then serve with whipped cream, ice cream, caramel sauce, or your favorite topping!

Storing Leftover Pumpkin Dump Cake

Like most cakes, this pumpkin dump cake doesn’t need refrigeration but you can store it covered at room temperature for a couple of days without any problem. If you prefer, refrigerate it up to 3 to 4 days. Just rewarm slices in the microwave for 15 to 30 seconds before enjoying for that fresh-baked warmth. Prefer a pumpkin dessert that’s designed to be served chilled? Try Mini Pumpkin Cheesecakes.

Can You Freeze Pumpkin Dump Cake?

Definitely! Freezing is an excellent option if you want to prep ahead or save leftovers. Just bake the pumpkin dump cake in a freezer-safe dish and let it cool completely. Then wrap the whole pan tightly with plastic wrap and a layer of aluminum foil to protect it from freezer burn. Label it well so you know what’s inside. When you’re ready to dig in, thaw the cake overnight in the fridge, then warm up slices in the microwave or oven for that fresh-baked feeling.

Can I Make This Recipe for Pumpkin Dump Cake Ahead Of Time?

Absolutely! One of the best things about this cake is it tastes amazing warm or cold. I usually bake it, then let it cool completely and slice it the next day, reheating individual pieces in the microwave for about 15 seconds—perfect for those cozy leftovers. Planning ahead is a winner here!

This post was first published in September 2013 and updated with fresh content and photos in August 2019.

Notes

Recipe Card Notes:

1. Make sure to always use Pumpkin Puree and NOT Pumpkin Pie Filling — it makes a world of difference in taste and texture.
2. Use dry cake mix, don’t add any liquids to it before sprinkling on top.

Recipe Variations:

• Chocolate: Swap the yellow cake mix for a chocolate cake mix to create an indulgent pumpkin-and-chocolate combo.
• Spice Cake: Use a spice cake mix instead of yellow cake mix for an extra burst of cozy fall flavor.
• Gluten-Free: Easily swap in a gluten-free cake mix with no other changes needed.
• More Crunch: For an even crispier topping, grate cold butter onto the cake mix instead of melting it and drizzling it on — this yields buttery, flaky pockets.
• Toffee Twist: Add some Toffee Bits on top before baking for a salty-sweet crunch that’s addictive.

Serving & Storing Tips:

• This cake is at its best served warm but still delicious when enjoyed at room temperature or cold.
• Leftovers are best eaten within 4 to 6 hours, or refrigerated covered for up to 3 or 4 days.

Mix-Ins and Substitutions

If you want to mix it up, here are some easy swaps and add-ins that work beautifully with this Pumpkin Dump Cake:

• Chocolate cake mix instead of yellow for a rich pumpkin-chocolate combo.
• Spice cake mix for even more cozy fall flavors.
• Gluten-free boxed cake mix to keep it inclusive—no recipe changes needed.
• You can swap nuts easily: pecans, walnuts, or almonds all work great. Need nut-free? Leave them out or try toasted oats or crushed gingersnaps for crunch (use the same fine-crumb technique as in our Easy Graham Cracker Crust Recipe).
• Add Toffee Bits or an oat streusel on top before baking for a salty-sweet crunch explosion (see how toffee plays with pumpkin in our Pumpkin Better Than Sex Cake).
• Brown the butter before pouring to add a nutty depth of flavor.
• Use grated cold butter over the dry cake mix (my favorite technique!) for extra crisp, buttery pockets.
• Make individual servings by baking in greased ramekins; just reduce baking time and keep an eye on doneness.

Storage, Freezing, and Reheating

Like most cakes, this pumpkin dump cake doesn’t need refrigeration but you can store it covered at room temperature for a couple of days without any problem. If you prefer, refrigerate it up to 3 to 4 days. Just rewarm slices in the microwave for 15 to 30 seconds before enjoying for that fresh-baked warmth.

Definitely! Freezing is an excellent option if you want to prep ahead or save leftovers. Just bake the pumpkin dump cake in a freezer-safe dish and let it cool completely. Then wrap the whole pan tightly with plastic wrap and a layer of aluminum foil to protect it from freezer burn. Label it well so you know what’s inside. When you’re ready to dig in, thaw the cake overnight in the fridge, then warm up slices in the microwave or oven for that fresh-baked feeling.

Like most cakes, your pumpkin dump cake doesn’t require refrigeration but can be stored covered at room temperature for a few days. If you prefer, refrigerate it for up to 3–4 days. I recommend warming up slices in the microwave for 15-30 seconds to bring back that fresh-baked magic.

Planning ahead? Freezing this cake works beautifully. Bake your pumpkin dump cake in a freezer-safe dish, cool completely, then wrap tightly in plastic wrap and foil for the best protection. Label it well! When ready to eat, thaw it overnight in the fridge, then warm slices in the microwave or oven for that just-baked feeling.