This Pumpkin Dump Cake has all of our favorite Fall flavors wrapped in one delicious dessert! It’s made with spice cake mix and pure pumpkin puree and takes only 10 minutes to prep! Dump, bake, and eat!

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Try this recipe for Pumpkin Dump Cake for an easy fall Dessert!

This pumpkin spice dump cake recipe is the simplest pumpkin pie you will ever make and perfect for your Thanksgiving dinner. My absolute favorite part about this recipe is the crumbly top. It’s the perfect complement to the savory, smooth pumpkin filling. It tastes just like a pumpkin pie crust!

There is something about the smell of spices like cinnamon and nutmeg filling my kitchen that is like an instant cozy, comfort. On a crisp fall day, I love to be in the kitchen putting together an autumn-inspired treat. It makes me instantly relax.

So, if you’re ready for a quick and easy and amazing fall recipe that is easy and will fill up your house with delicious spicy aromas, you are in the right place!

eating Pumpkin Dump Cake with a fork

What is a Dump Cake?

Some people have referred to dump cakes as an easy cobbler. I can see why! Much like cobblers, dump cakes are made in a large baking dish, have a fruity or savory filling and then are topped with a batter, or crispy, crumble topping.

However, dump cakes really get their name because of how they are prepared. they are crazy super easy! 

Unlike traditional cakes, dump cakes aren’t really mixed together. Instead (as the name suggests) the ingredients are more so dumped together in a baking dish and baked! In fact, many dump cake directions even say… do not stir!

Dump cakes are our jam! We have been making them for every season:

We really cannot pick a favorite! But then again, we don’t need to! We will just rotate! 

Pumpkin Dump Cake on a plate

Easy Pumpkin Dump Cake Ingredients

  • Pure pumpkin puree
  • Eggs
  • Evaporated milk
  • Granulated sugar
  • Vanilla extract
  • Pumpkin pie spice blend
  • Cinnamon
  • Spice Cake mix (I used Duncan Hines brand)
  • Chopped pecans
  • Unsalted butter
  • Whole milk

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How to make a Pumpkin Dump Cake with Spice Cake Mix

  1. PREP: Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray.
  2. MIX: In a large bowl mix together the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until smooth. Pour the pumpkin filling into the prepared baking dish
    mixture of pumpkin pie mix, pumpkin puree, eggs, sweet & condensed milk and spices in baking dish
  3. COMBINE: In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling. 
    Sprinkle the cake mix evenly over the top of the pumpkin mixture
  4. POUR: In a medium bowl stir together the melted butter and whole milk. Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer.
    Pour butter and milk evenly over the top of the cake mix
  5. BAKE: For 1 hour or until the top is golden and the center has set.baked pumpkin dump cake

You can also choose to make this dump cake in the slow cooker. If so, you’ll want to put all of the ingredients straight into the crockpot and follow the cooking instructions below!

Serve warm or at room temperature. Top with ice cream or whipped cream.

Easy Pumpkin Dump Cake tips:

  • Cake Mix: You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
  • Nuts: I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies or aversions, you can omit the pecans and this will still be delicious.
  • Pumpkin Puree: Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well.

Tip from our Recipe Developer

In the photos, we used a glass baking dish, but we actually found that using a 9×13 metal baking dish left a little more space at the top (some readers were having some issues with the cake bubbling over)

Additional Toppings

  • I will take any excuse to have ice cream, so of course, it’s my favorite thing to pair with any kind of dump cake.
  • If you want to have something a bit lighter, whipped cream is a great option!
  • I also like to drizzle some hot caramel sauce on top, but I am an overachiever like that! 
  • But if you’re trying to stick with the cozy fall vibes, then a steaming hot cup of coffee or a latte goes great with this crumbly, savory pumpkin dessert!
  • You can also garnish your cake with nuts. My favorite is walnuts, but chopped pecans are a great choice as well!
a slice of Pumpkin Dump Cake

Pumpkin Dump Cake Recipe FAQS

Why is it called dump cake?

Dump cakes get their name because of how they are prepared. Unlike traditional cakes, dump cakes aren’t mixed together. Instead, as the name suggests, the ingredients are dumped together and baked!
Some people have referred to dump cakes as an easy cobbler. I can see why! Much like cobblers, dump cakes are made in a large baking dish, have a fruity or savory filling and then are topped with a batter, or crispy, crumble topping.

How to make a dump cake in the crockpot?

Follow the instructions above, but when it comes to baking, simply turn the crockpot on high, and let it bake your dump cake cook for about 2 hours.

Should you refrigerate a dump cake?

Yes, this cake should be refrigerated. After baking this cake, you can either serve it warm right away or keep it in the fridge for up to 4 days.

What is the biggest mistake to avoid when making a dump cake?

The biggest mistake to avoid when making a dump cake is not evenly distributing the dry cake mix. This can result in uneven baking and pockets of uncooked mix.

Can you leave a dump cake out overnight?

It’s generally better not to leave a dump cake out overnight, as it contains perishable ingredients like butter and can become unsafe to consume after a certain period at room temperature.

Is it better to melt butter for dump cake?

Yes, it’s better to melt the butter for a dump cake as it helps evenly distribute the moisture and flavors throughout the dessert during baking.

Why is my dump cake still powdery?

If your dump cake is still powdery after baking, it might be due to not using enough evenly distributing the butter on top to properly moisten the dry cake mix. Make sure there’s enough liquid to hydrate the mix during baking.

Pumpkin Dump Cake with ice cream topping

How to Store Pumpkin Pie Dump Cake

When you’re not serving your cake, it’s best to store it in the fridge to keep it nice and fresh. This recipe is meant to be served cooled anyway, so it’s easy to serve straight out of the fridge, no heating up required! You can store this pumpkin dump cake covered, in the refrigerator, for up to 4 days.

Fall always comes quicker than you think it will. Summer tends to fly by! So, I love to have new autumn-inspired recipes ready to break out the second I see the first leaves changing color.

More like this Easy Pumpkin Dump Cake

4.88 from 97 votes
pumpkin dump cake featured image

Easy Recipe for Pumpkin Dump Cake

Serves — 12
This Pumpkin Dump Cake has all of our favorite Fall flavors combined into one delicious dessert! Easy to make with cake mix and pumpkin puree and is prepared in only 10 minutes!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Video

Ingredients
  

  • 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
  • 4 large eggs room temperature
  • 12 ounce can evaporated milk
  • cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon
  • 15.25 ounce box Spice Cake mix (I used Duncan Hines brand)
  • cups chopped pecans
  • 1 cup unsalted butter melted
  • ½ cup whole milk

Instructions
 

  • Preheat oven to 350° F. Spray a 9×13 baking dish with baker’s spray. Set aside.
  • In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
    2 15-ounce cans pure pumpkin puree, 4 large eggs, 12 ounce can evaporated milk, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice blend, 2 teaspoons cinnamon
  • Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
  • In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
    15.25 ounce box Spice Cake mix, 1½ cups chopped pecans
  • In a medium bowl stir together the melted butter and whole milk.
    1 cup unsalted butter, ½ cup whole milk
  • Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
  • Bake for 1 hour or until the top is golden and the center has set.

Jenn’s Notes

To Store: This pumpkin dump cake can be stored, covered, in the refrigerator for up to four days.
Tips:
  • You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
  • I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies, or aversions, you can omit the pecans and this will still be delicious.
  • Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well

Nutrition Info

Calories: 555kcal | Carbohydrates: 58g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 294mg | Potassium: 312mg | Fiber: 2g | Sugar: 46g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg

This Pumpkin Dump Cake checks all the boxes. It satisfies my sweet tooth, it’s easy to make, and it screams fall. If you too are a fan of all things dessert and all things autumn, then this is a must-try recipe for you!

Originally posted July 15, 2019

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4.88 from 97 votes (86 ratings without comment)

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Comments

  1. 5 stars
    I made this for Thanksgiving and it was a huge hit! My daughter calls it “Pumpkin Crack!” and she told me to definitely save this recipe! My husband can’t stop eating the leftovers. Good thing I doubled the recipe and made two pans of it! A definite winner! Thanks, Jen!!

  2. 5 stars
    This is outstanding! It tastes like autumn! Only change I made was to put the pecans on the top instead of mixing them up with the cake mix. I like the taste of toasted pecans. DELISH!

  3. 4 stars
    So good! Recipe was easy to follow and gave me the pumpkin fix I needed. I would’ve given it 5 stars on just taste alone, but I kept questioning if it was done because the base didn’t set up like the picture showed.