I make this simple dessert by layering pumpkin pie filling, cake mix, and butter into a baking dish. The result is a rich, spiced pumpkin base with a golden, buttery cake topping — an easy fall favorite.
Why You’ll Love This Recipe
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I love how it takes just minutes to assemble with no mixing required.
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The texture is a cross between pumpkin pie and cake, making it irresistible.
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It’s perfect for feeding a crowd without much effort.
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I can easily customize it with nuts, spices, or different cake mixes.
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It tastes even better with whipped cream or vanilla ice cream on top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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pumpkin purée (not pumpkin pie filling)
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evaporated milk
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granulated sugar
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eggs
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pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
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yellow cake mix (or spice cake mix)
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unsalted butter, melted
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optional: chopped pecans or walnuts for topping
Directions
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Preheat oven to 175°C (350°F). Grease a 9×13-inch baking dish.
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In a large bowl, whisk pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
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Pour mixture into the prepared dish.
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Sprinkle dry cake mix evenly over the pumpkin layer.
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Drizzle melted butter evenly over the cake mix.
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Top with pecans if using.
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Bake 50–60 minutes, until the top is golden and the center is set.
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Cool slightly before serving.
Servings and timing
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Makes about 12 servings
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Prep time: 10 minutes
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Bake time: 50–60 minutes
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Cooling: 15 minutes
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Total time: about 1 hour 15 minutes
Variations
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I sometimes use spice cake mix for an extra layer of flavor.
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Adding a drizzle of caramel sauce over the baked cake makes it richer.
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A handful of chocolate chips sprinkled over the pumpkin layer gives a dessert-like twist.
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For a lighter version, I reduce the sugar in the pumpkin mixture.
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Mini versions can be baked in ramekins for individual servings.
Storage/reheating
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I store leftovers in the fridge, covered, for up to 4 days.
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This cake freezes well — I wrap portions individually and thaw overnight.
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To reheat, I warm slices in the microwave for 20–30 seconds or in the oven until heated through.
FAQs
Why is it called “dump cake”?
Because I simply “dump” the ingredients into the pan without much mixing.
Can I use canned pumpkin pie filling instead of purée?
Yes, but I reduce or skip the added sugar and spices since pie filling is pre-sweetened and spiced.
Can I make this ahead of time?
Yes, I often bake it the day before. I refrigerate it, then reheat before serving.
How do I know when it’s done?
The top should be golden brown, and the center should be set but still a little soft, like pumpkin pie.
What toppings go best with this cake?
I love whipped cream, vanilla ice cream, or caramel sauce for extra indulgence.
Conclusion
I find Pumpkin Dump Cake to be one of the easiest and most delicious fall desserts I make. With its creamy pumpkin base and buttery cake topping, it’s always a crowd-pleaser. Whether for Thanksgiving, a potluck, or just a weeknight treat, it never disappoints.
Pumpkin Dump Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This easy Pumpkin Dump Cake features a spiced pumpkin pie base topped with a buttery cake mix crust. No mixing needed—just layer, bake, and enjoy a rich, crowd-pleasing fall dessert.
Ingredients
1 can (15 oz) pumpkin purée (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
2 large eggs
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
1 box (15.25 oz) yellow cake mix (or spice cake mix)
3/4 cup unsalted butter, melted
Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 175°C (350°F). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin layer.
- Drizzle melted butter evenly over the cake mix.
- Top with chopped pecans or walnuts if using.
- Bake for 50–60 minutes, or until the top is golden brown and the center is set.
- Let cool slightly before serving. Serve warm or chilled, optionally with whipped cream or ice cream.
Notes
Use spice cake mix for added flavor depth.
Top with caramel sauce or chocolate chips for a sweeter version.
For a lighter dessert, reduce the sugar in the pumpkin mixture.
Individual portions can be baked in ramekins for a personal touch.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
