Pumpkin dump cake is a quick and easy treat that will quickly become your go-to fall dessert whenever you’re headed to a potluck or hosting a get-together. This easy pumpkin dump cake recipe is no-fail — just mix, dump, and bake!

piece of pumpkin dump cake topped with whipped cream on a white plate

You all know I have a love for boxed cake mixes. With a little help from some added ingredients, you can transform your cake to taste like you bought it from a bakery.

The first time I stumbled upon these cake hacks for transforming a boxed cake mix, I was skeptical. But, I was also in a hurry and didn’t have time to bake from scratch, so I crossed my fingers and gave it a go.

An Easy Fall Dessert Made With Cake Mix!

You guys, it is a game-changer! Trust me; you have to try all the fantastic ways to make a boxed cake taste like homemade and this Pumpkin Dump Cake recipe is on point!

pumpkin dump cake in a pan

Recipe for Pumpkin Dump Cake

If you need a dessert for a holiday party, potluck, or you’re just looking for that perfect pumpkin dessert recipe, then this dump cake is a must-make! It takes just 10 minutes to whip up, for that ideal pumpkin spice flavor with chopped pecans in every bite! Serve with a scoop of vanilla bean ice cream, or with a dollop of whipped cream on top.

Dump cake recipes are so versatile and perfect for serving a crowd or whipping up a quick dessert to feed your family as a treat.

Dump cakes are great for experienced bakers to beginners. I say this because anyone can make a dump cake! You literally mix, pour and bake, and then serve it up! Trust me, don’t be intimidated, this is an excellent recipe for beginners, intermediates, and expert bakers.

Pumpkin Dump Cake Recipe Ingredients

  • Canned pumpkin – Make sure you get plain canned pumpkin, not pumpkin pie filling.
  • Evaporated milk – Not condensed milk!
  • Sugar
  • Pumpkin spice – The best thing about fall!
  • Vanilla
  • Eggs
  • Chopped pecans – Not much of a nut person? No worries—you can omit them.
  • Butter – I like to use unsalted butter when I’m baking.
  • Yellow Cake Mix – Any brand you like is fine.

How To Make Pumpkin Dump Cake

1. Prepare the Pumpkin Base

First, grab your bowl and mix your pumpkin, pumpkin spice blend, sugar, milk, egg, and vanilla. Once you get the pumpkin base well-incorporated, pour into a greased 9×13 pan.

Adding the pumpkin to the casserole dish

2. Assemble Your Pumpkin Dump Cake

Grab your yellow cake mix and sprinkle it evenly over the pumpkin mixture in the pan. Next, grab your chopped pecans and sprinkle over the top of your cake mixture.

putting the pecans on top of the cake mix

3. Add the Butter

Follow up by cutting your butter into thin slices and laying it all over the top of the cake.

adding the slices of butter on top of the ingredients

4. Bake the Cake

Pop in the oven and bake for one hour at 350 degrees. When you stick a toothpick into the cake and it comes out clean, your cake is done.

pumpkin dessert in a casserole dish

5. Cool and Serve

Allow the cake to cool slightly, then serve. Feel free to add a scoop of ice cream or whipped cream. For added flavor sprinkle with cinnamon!

piece of dump cake with whipped cream on top

That’s it! This Pumpkin Dump cake has a few more ingredients than some of my other dump cake recipes, but it’s definitely worth it!


Should Pumpkin Dump Cake be refrigerated?

Like other cakes, your Pumpkin Dump Cake doesn’t have to be refrigerated. Now if you had a filling in it like a peach cobbler, then I would recommend refrigerating a dessert like that.

Some people prefer to refrigerate their dump cakes and then just eat chilled or even warm up in the microwave for a few minutes before serving.

Why is it called dump cake?

Because it’s as simple as dumping in the ingredients and baking!

Is dump cake supposed to be gooey?

The texture should be a bit gooey, but not raw. You need to make sure that the batter is cooked all the way, so just follow the directions to make it happen.

How do you tell when a dump cake is done?

You need to pay attention to the top of the dump cake. It will turn brown and start to bubble, indicating that it’s done or very close to being done baking.

13x9 pumpkin cake  with nuts on top

More Fall Desserts With Pumpkin 

Do you have a weakness for pumpkin recipes? Me too! Here are some more fall desserts to try:

This quick and easy pumpkin dump cake is your next go-to fall dessert. Dump cakes recipes are so versatile and are perfect for serving a crowd or whipping up a quick dessert to feed your family as a treat. An easy pumpkin recipe that is a no-fail recipe. Just mix, dump, and bake. It's that easy. 

Pumpkin Dump Cake

Pumpkin Dump Cake is your next go-to pumpkin fall dessert. 
4.12 from 167 votes
Course: Dessert
Cuisine: American
Servings: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Resting: 10 minutes
Total Time: 1 hour 10 minutes


  • 2- 15 oz pumpkin canned
  • 1 cup sugar
  • 1 tbs pumpkin spice seasoning
  • 4 eggs
  • 12 oz evaporated milk
  • 1 tsp pure vanilla extract
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter


  • Preheat oven to 350.
  • Grease a 9×13 pan.
  • In a large mixing bowl, add pumpkin, sugar, pumpkin seasoning, eggs, evaporated milk, and vanilla.
    2- 15 oz pumpkin canned, 12 oz evaporated milk, 1 tbs pumpkin spice seasoning, 1 cup sugar, 4 eggs, 1 tsp pure vanilla extract
  • Sprinkle cake mix over pumpkin mixture evenly.
    1 package yellow cake mix
  • Top with pecans.
    1 cup chopped pecans
  • Slice butter and add to top of cake mixture.
    1 cup butter
  • Bake at 350 degrees for 1 hour.
  • Allow to cool slightly.
  • Serve warm with ice cream or whipped cream.



This is a video where I share how easy it is to make Dump Cakes!  Enjoy! 


Calories: 392kcal | Carbohydrates: 64g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 377mg | Potassium: 357mg | Fiber: 3g | Sugar: 41g | Vitamin A: 6425IU | Vitamin C: 2.6mg | Calcium: 220mg | Iron: 2.5mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Are you a fan of dump cakes? Share with me in the comments below! 

Pin this recipe for later! 

pumpkin dump cake recipe

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Lisa Bravo-Degen says:

    5 stars
    It’s my fall go to for our family! It’s so delicious…

    1. Shyanne - ATM Team says:

      Thank you, Lisa! We’re so glad you enjoy it. 😊

    2. Why not use pumpkin pie mix as with the other dump cakes instead of mixing up the ingredients? Would be simpler!

  2. Rhonda J Bergstresser says:

    Just wondering if it really is supposed to call for 2-15oz cans pumpkin? And for a whole cup of butter placed on top of the crumbs?
    I just took this out of the oven after baking an additional 20 minutes and it is still liquidy, and very oily looking and the cake topping never turned golden brown.
    Really hoping it works out as I am bringing it to an event–fingers crossed!

    1. Shyanne - ATM Team says:

      Hi! Yes, sorry it’s not turning out for you. What cake mix are you using?

  3. Karen stromquist says:

    I need help right away 🙄😟. My granddaughter picked up groceries for me as I am recouping from knee replacement. When I emptied bag she forgot evaporated milk. Can I substitute whole milk?

  4. I’ve been making this pumpkin pie dessert for years and it’s always a hit at thanksgiving. The only change I make is that I use a spice cake mix instead of a yellow cake mix. Just a little more flavor. Enjoy!

      1. You did not indicate to mix the ingredients. Also, you did not direct to put the pumpkin mixture in the pan prior to dumping the cake mix on top. HTH.

    1. I agree that you should indicate to mix the pumpkin ingredients together
      and pour into the prepared casserole dish. then sprinkle the cake mix evenly across the top of this and then top with the butter pats. if I had not been making this for the last 30 years, I might not understand these steps

      1. Shyanne - ATM Team says:

        Thank you for the feedback! We will review the recipe and try to make the steps clearer. 😊

  5. This recipe looks delicious and so easy! I am about to make it and just want to be sure it calls for a tablespoon of pumpkin spice seasoning? That seems like a lot so I just wanted to double check it wasn’t a typo.

  6. tutor job near me says:

    An extraordinary way of looking at things that you have, we give thanks for sharing it with the readers.

  7. Great with whipped cream!

  8. 5 stars
    Great recipe. Wondering if it could be put in the freezer? Have a lot left over but was so good did not want to go to waste.

  9. Trying this recipe right now. I notice it calls for 1-12 oz evaporated milk, they typically come in 12 oz. so I’m adding 4oz whole milk.
    Did anyone else do this or did everyone just use one 12 oz can of evaporated milk? Maybe that’s why some aren’t fully cooking all the way?

    1. OMG,a total brain fart! For some reason I was thinking it called for 16 oz of milk, even though I wrote 12oz. My apologies!!! Good news is that it worked, I baked it for 15 min longer. I tried the chopped Heath bar candy on top with the pecans( from leftover Halloween candy!) Delicious!
      Lesson: Don’t bake on 4 hrs of sleep 🙂

    2. Is it pumpkin purée or pumpkin pie filling?

      1. Michelle Debbie says:

        Canned pumpkin puree, not pie filling. Hope this helps!

  10. Linda Clark says:

    Just made and the toothpick came out clean. The cake is must. Did not like and will let set over night and try tasting again tomorrow

  11. Recipe does not state when to pour ingredients into the baking pan. Step 3 says to mix pumpkin, etc., in a bowl. Then the next step says to pour cake mix over pumpkin mixture. Would be very helpful and eliminate confusion by inserting “Pour pumpkin mixture into baking pan.” at the end of Step 3. Thank you.

  12. Wondering if this recipe would be just as good with a Spice Cake instead of the Yellow Cake? Thanks! Planning on making this for a family get together this weekend!

    1. I tried it with a spice cake on top and without. Everyone loved the spice cake topping better. I add more spice to the recipie as I also do my pumpkin pies. 3.5 teaspoons of pumpkin pie spice. Fall is all about the spice. Have also baked this with Duncan Hines Keto cake mix and sugar substitute in the pumpkin for a more health friendly recipie. Need to lower the heat and cook longer so as not to burn the top. THIS CAN BE FROZEN AND SHOULD BE REFRIGERATED. ANY TYPE OF CUSTARD FOODS WITH EGGS SHOULD BE REFRIGERATED.

      1. Do you put cakes that you make in the fridge? They also have eggs. The eggs cook during baking.

  13. If you dont have pumpkin puree can you substitute pumpkin pie filling??

  14. Tammy Baggett says:

    4 stars
    We enjoyed this recipe. However ours never really got done. After 1 1/2 hours, finally pulled it lit let it set. Was still mushy in the middle but tasted great.

    1. JustineLee says:

      Glad you still enjoyed!!

      -From the All Things Mamma Team

  15. Yes the ingredients show sugar but you never put it in the directions so it would be good to add it to the directions Maybe?

    1. I absolutely agree. I almost skipped the sugar because it is not mentioned in the recipe itself, only the List of ingredients. I definitely recommend an edit for this. Thank you! On a yummy note I can’t wait to take it out the oven and eat it 🙂

    2. JustineLee says:

      We are so sorry about this! We just edited the recipe to include when to add the sugar. You add it with the rest of the pumpkin mixture. Thanks!

      -From the All Things Mamma Team

  16. When do you add the sugar

    1. JustineLee says:

      We just edited the recipe to include this part – sorry that it had gotten left out! You add the sugar with the rest of the pumpkin mixture. Thanks!

      -From the All Things Mamma Team

  17. Making this got it all ready to put into the oven and realized you don’t have instructions when to add the sugar. The only way I knew was that was all that was left when I put things away was the sugar. We rechecked the recipe but it does not say when. Needless to say mine does not have the sugar in it. Hubby is on his way to the store to get duplicate ingredients in case we need to make another. You might want to edit your recipe to include the sugar.

    1. You add the sugar with the pumpkin mixture.. It doesn’t say that in the recipe but it does say that in the information above the recipe.

      1. Help me – I can’t stop eating this! So delicious! Since it is only myself and hubbie, I made a half batch and it worked beautifully. I had 6 oz. of coconut milk left over from a previous bake, so used that instead of the evaporated milk. Also had walnuts on hand vs. pecans, and tasted soooo yummy!

    2. JustineLee says:

      Ahhh yes you are so right, good catch! We just edited the recipe – you add the sugar with the rest of the pumpkin mixture.

      -From the All Things Mamma Team

  18. Sandy Pister says:

    5 stars
    I made this cake for a dinner party and it received RAVE reviews.
    Absolutely delicious.
    I used heath candy chips sprinkled over the top and put nuts on one side only, because I have very strange friends who don’t like nuts.
    Fabulous recipe and will make it again during the holidays.

    1. AHHHH! GREAT ideas!! So happy it turned out so well for you!

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