Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 30 oz pumpkin puree (about 850g); 12 oz evaporated milk (about 350ml); 4 large eggs; 1 1/2 cups granulated sugar (300g); 2 tsp ground cinnamon (4g); 2 tsp pumpkin pie spice (4g); 1 box yellow cake mix (approx. 432g); 1 cup butter, melted (227g); 1 cup chopped pecans or walnuts (120g); Whipped cream, for serving

Jump to Recipe

If you’re searching for the ultimate pumpkin dump cake recipe, congratulations, friend—you’ve just found it! This easy fall dessert is a no-fuss, maximum-reward kind of treat that turns a few pantry staples into a cozy, crowd-pleasing masterpiece. With a creamy pumpkin filling, a buttery yellow cake mix topping, and a crunchy pecan finish, this recipe is like autumn in a baking dish.

Perfect for busy moms juggling a million things or anyone who just wants a delicious dessert without dirtying every bowl in the kitchen, this dump cake will have everyone asking for seconds (and the recipe).

Why You’ll Love This Pumpkin Dump Cake

Let’s be honest—we all love desserts that look like you spent hours on them but secretly took 10 minutes to prep. This pumpkin dump cake is exactly that. The pumpkin spice-infused filling is rich and velvety, the yellow cake mix creates a golden, crispy crust, and the pecan topping adds the perfect nutty crunch.

It’s a one-pan wonder that satisfies every fall dessert craving. Bonus: your kitchen will smell like a pumpkin spice candle factory (in the best way possible).

Ingredients You’ll Need

30 oz pumpkin puree (about 850g)
12 oz evaporated milk (about 350ml)
4 large eggs
1 1/2 cups granulated sugar (300g)
2 tsp ground cinnamon (4g)
2 tsp pumpkin pie spice (4g)
1 box yellow cake mix (approx. 432g)
1 cup butter, melted (227g)
1 cup chopped pecans or walnuts (120g)
Whipped cream, for serving

How to Make Pumpkin Dump Cake

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick spray. Trust me, you’ll thank yourself at cleanup time.
Mix the Pumpkin Base: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth and well combined. Pour this pumpkiny goodness into your prepared baking dish.
Dump That Cake Mix: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Don’t stir! The magic of dump cake is in the layers.
Butter It Up: Drizzle the melted butter evenly over the cake mix layer. Make sure to get every nook and cranny—this is where that golden, crispy topping comes from.
Add the Crunch: Scatter the chopped pecans (or walnuts) across the top. This is your crunchy crown jewel.
Bake to Perfection: Pop it into the oven for 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool & Serve: Let the cake cool slightly before serving. A dollop of whipped cream on top is non-negotiable. Trust me.

Tips for the Best Pumpkin Dump Cake

Even Butter Distribution: If you notice any dry cake mix patches after drizzling, give them a gentle pat with a spoon to help the butter soak in.
Nut Variations: Pecans give a sweet, buttery crunch, while walnuts add a slightly more robust flavor. Pick your favorite or mix both!
Want Extra Spice? Sprinkle a pinch more pumpkin pie spice over the top before baking for a spicier kick.

A Fall Favorite in My House

I stumbled upon this recipe during a hectic Thanksgiving prep years ago. With a million dishes to juggle and limited oven space, I needed a dessert that could practically bake itself. This pumpkin dump cake came to the rescue. Ever since, it has been a non-negotiable part of our fall celebrations.

My kids affectionately call it “pumpkin magic cake” because it disappears from the dish so fast. It’s my go-to when I want to impress guests but secretly want to spend more time sipping cider than baking.

What to Serve with Pumpkin Dump Cake

While a generous dollop of whipped cream is a classic, you can elevate this dessert by pairing it with a scoop of vanilla ice cream. For a fancy twist, drizzle some warm caramel sauce over the top. If you’re hosting a fall gathering, serve it alongside a spiced chai latte or mulled apple cider to complete the cozy vibe.

How to Store Pumpkin Dump Cake

Leftovers (if you’re lucky enough to have any) should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 4 days.

To reheat, simply pop a slice in the microwave for about 20-30 seconds. The cake base will stay soft, while the pecan topping gets slightly warm and toasty. You can also serve it cold if you’re a fan of chilled pumpkin desserts.

FAQs about Pumpkin Dump Cake

Can I use a spice cake mix instead of yellow cake mix?

Absolutely! A spice cake mix will amplify the fall flavors even more. Just know it will be a bit richer in spice.

Can I make this dessert ahead of time?

Yes, you can bake it a day ahead. Just store it in the fridge and reheat individual portions when ready to serve.

Can I make this pumpkin dump cake without nuts?

Of course! If you have a nut allergy or simply prefer it without, you can leave them off. The buttery cake mix topping will still be deliciously crisp.

An Effortless Treat You’ll Make All Season Long

Once you try this pumpkin dump cake, it’ll become a permanent resident in your fall dessert lineup. It’s got all the flavors of a traditional pumpkin pie, but with half the effort and twice the texture. The combo of creamy pumpkin, spiced cake, and crunchy pecan topping hits all the right notes.

So when life gets busy but your sweet tooth calls, this recipe is your golden ticket. It’s quick, it’s foolproof, and it makes you look like a baking superstar. Grab that cake mix and let’s make some pumpkin magic!

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