This delicious, easy Pumpkin Dump Cake recipe combines the flavors of traditional pumpkin pie with the convenience of a dump cake! It is the ultimate easy fall dessert, perfect for a busy parent or a pumpkin lover!

An image of a slice of pumpkin dump cake on a white plate.


Table of Contents
  1. Why We Love This Recipe
  2. What You’ll Need
  3. How to Make Pumpkin Pie Dump Cake
  4. Recipe FAQ’s
  5. Tips for Success
  6. What to Serve with Pumpkin Dump Cake
  7. Substitutions and Variations
  8. More Pumpkin Dessert Recipes You’ll Love
  9. Pumpkin Dump Cake Recipe

If you have never had pumpkin dump cake before it’s basically like a cobbler & pumpkin pie met up and had a child. The combination of pumpkin pie filling with a buttery, crunchy topping creates a texture and taste that’s hard to beat! It’s a great dessert to share during the Fall season, especially for a Thanksgiving dessert that is way easier than making a pumpkin pie.

Pumpkin dump cake is a great recipe to impress your guests without spending hours in the kitchen. When you serve this golden brown cake with a scoop of vanilla ice cream or a dollop of whipped cream, it looks and tastes like a gourmet dessert!

For more delicious pumpkin recipes, check out my Pumpkin Cheesecake BarsPumpkin Bundt CakeBaked Pumpkin DonutsPumpkin Pie Milkshake, and Pumpkin Ice Cream!

Why We Love This Recipe

  • This recipe showcases the rich flavors of fall in a dessert that’s perfect for any occasion!
  • Whether you prefer a spice cake mix or a yellow cake mix, or if you need a gluten-free option, this recipe has you covered.
  • It’s an ideal choice for busy parents and anyone looking for a quick treat!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Pumpkin Puree – Provides the base for the pumpkin layer. Make sure to use plain pumpkin puree, not pumpkin pie filling.
  • Evaporated Milk – Adds richness and creaminess to the pumpkin mixture.
  • Eggs – Help to bind the ingredients together and give structure to the cake.
  • Brown Sugar – Sweetens the pumpkin mixture and adds a depth of flavor.
  • Cinnamon, Ground Ginger, Nutmeg, and Cloves – These spices give the cake its classic pumpkin spice flavor.
  • Yellow Cake Mix – Forms the top layer of the cake, creating a delicious, crunchy topping. You can also use a spice cake mix for an extra burst of flavor.
  • Salted Butter – Melting and drizzling over the cake mix helps to create a buttery, crunchy topping.
  • Chopped Pecans (Optional) – Add a delightful crunch and nutty flavor to the topping.
Ingredients for making pumpkin dump cake.

How to Make Pumpkin Pie Dump Cake

  1. Create pumpkin mixture. Preheat your oven to 350°F. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ground ginger, nutmeg, and ground cloves.
  2. Whisk to combine. Next, whisk together until well combined.
  1. Pour into dish. Pour the pumpkin mixture into a 9×13-inch baking dish.
  2. Add dry topping. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  1. Add butter. Drizzle the melted butter evenly over the top of the cake mix. If you’re using chopped pecans, sprinkle them over the buttered cake mix.
  2. Bake. Place the baking dish in the preheated oven and bake for 50-60 minutes. The cake is done when the edges are light brown and the top is golden brown. Allow the cake to cool before slicing into squares and serving.

Recipe FAQ’s

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use plain pumpkin puree to control the sweetness and spice levels.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free cake mix.

What if I don’t have evaporated milk?

You can substitute with an equal amount of heavy cream or half-and-half.

Can I add other toppings?

Absolutely, feel free to add chocolate chips, toffee bits, or even a caramel drizzle.

How do I store leftover Pumpkin Dump Cake?

Store any leftover pumpkin dump cake at room temperature for up to 2 days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. For longer storage, place the cake in the refrigerator where it can last up to 5 days when stored properly in plastic wrap or an airtight container.

Can I freeze Pumpkin Dump Cake?

Yes, pumpkin dump cake can also be frozen. Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

An overhead image of pumpkin dump cake cut into squares.

Tips for Success

  • To avoid dry patches in the cake mix, make sure to drizzle the melted butter evenly over the top. You can also freeze and grate the butter or cut it into small cubes and distribute them evenly over the cake mix.
  • Let the cake cool completely before slicing. This helps the layers set properly and makes for cleaner cuts.
  • Feel free to adjust the spices to your liking. If you love cinnamon, add a bit more. If you’re a fan of cloves, increase the amount slightly.
  • This cake is delicious both warm and cold. Try it both ways to see which you prefer.

What to Serve with Pumpkin Dump Cake

A scoop of vanilla ice cream pairs perfectly with the warm pumpkin dump cake, creating a delicious contrast of temperatures and textures.

A dollop of whipped cream adds a light, airy sweetness that complements the rich flavors of the cake.

Drizzle some caramel sauce over the top for an extra touch of sweetness and a beautiful presentation.

Serve with a side of fresh fruit, like sliced apples or pears, to add a refreshing element to the dessert.

Substitutions and Variations

  • Use a gluten-free cake mix for a gluten-free version.
  • Substitute yellow cake mix with spice cake mix for extra flavor.
  • Replace evaporated milk with heavy cream or half-and-half.
  • Use chopped walnuts instead of pecans for a different nutty flavor.
  • Add a caramel drizzle before serving for added sweetness.
  • Sprinkle chocolate chips on top before baking for a chocolatey twist.

More Pumpkin Dessert Recipes You’ll Love

Pumpkin Dump Cake

No ratings yet
Amy Nash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
This delicious, simple Pumpkin Dump Cake recipe combines the flavors of traditional pumpkin pie with the convenience of a dump cake! It is the ultimate easy fall dessert, perfect for a busy parent or a pumpkin lover!

Ingredients
  

  • 3 ½ cups pumpkin puree (one 29-ounce can of plain pumpkin puree, not pumpkin pie filling)
  • 1 (12-ounce) can evaporated milk
  • 3 large eggs
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • 1 (15.25-ounce) pkg. yellow cake mix (or spice cake mix)
  • ¾ cup salted butter melted
  • ¾ cup coarsely chopped pecans (optional)

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, ground ginger, and ground cloves. Whisk together until combined. Pour into a 9×13-inch baking dish.
    3 ½ cups pumpkin puree, 1 (12-ounce) can evaporated milk, 3 large eggs, 1 cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
  • Sprinkle the dry cake mix evenly over the pumpkin pie filling in the baking dish. Drizzle melted butter evenly over the top of the dry cake mix. Sprinkle with chopped pecans, if using.
    1 (15.25-ounce) pkg. yellow cake mix, ¾ cup salted butter, ¾ cup coarsely chopped pecans
  • Bake for 50-60 minutes until light brown around the edges and golden brown on top. Let cool before slicing into squares and serving.

Notes

Storage
  • Store: Store leftover pumpkin dump cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • Freeze: Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 428kcal | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 408mg | Potassium: 326mg | Fiber: 3g | Sugar: 39g | Vitamin A: 11.607IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Clarice says:

    You forgot to proofread. I have enough experience that I can assume that the measurement on the spices is teaspoons, but it doesnโ€™t say whether itโ€™s cups or teaspoons or tablespoons or even gallons, which of course wouldnโ€™t make sense.

    1. Amy says:

      Hi Clarice! I think maybe you just missed them? They are right there in the recipe card directly above where you would have left your comment. If you are having a hard time finding it, you can always click the “jump to recipe” button right at the top of the post and it will take you straight to a printable recipe card with all of the measurements and instructions. I hope that helps!