Name: Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (15 ounce) can pure Pumpkin; 1 (10 ounce) can Evaporated Milk; 1 cup light brown sugar; 3 eggs; 3 teaspoons pumpkin pie spice; 1 box yellow cake mix; 1 cup (2 sticks) butter melted; 1 cup coarsely crushed graham crackers or pecans; 1/2 cup toffee bits (optional)

Jump to Recipe· 4.6 from 14 reviews

If you’re looking for an unbelievably easy dessert that tastes like fall in every bite, you’re going to love this Pumpkin Dump Cake Recipe. Honestly, it’s one of those magic recipes where you just “dump” everything in layers, pop it in the oven, and boom — dessert is served. The flavors come together in the most delightful way and honestly, it tastes way more complicated than it is. Stick around because I’m sharing all my best tips to help you nail this comforting pumpkin treat every single time!

❤️

Why This Recipe Works

Simple Prep: No fancy mixing bowls or electric mixers required—just layer and bake!
Perfect Texture: The melted butter creates a golden, crispy topping while the pumpkin custard inside stays creamy.
Flavor Harmony: Pumpkin pie spice and brown sugar bring warm, cozy notes that scream fall comfort food.
Versatile Ingredients: Common pantry staples that almost everyone has on hand, making this dessert a go-to whenever pumpkin cravings hit.

Pumpkin Dump Cake, easy fall dessert, pumpkin dessert recipe, quick dump cake, beginner friendly pumpkin treat - The image shows a baked dessert in a white rectangular dish with two handles. The dessert has one main layer with a golden brown crumbly topping made of crushed pieces with a rough, uneven texture. The color is mixed shades of light to medium brown, giving a crunchy and toasted look. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Dump Cake Recipe has a purpose, balancing texture and flavor. From the smooth pumpkin base to the crunchy crust topping, here’s why these ingredients blend beautifully and a few tips on choosing the best versions.

Pumpkin Dump Cake, easy fall dessert, pumpkin dessert recipe, quick dump cake, beginner friendly pumpkin treat - Flat lay of bright orange pumpkin puree in a glass jar, smooth and vibrant; golden yellow cake mix spilling gently from an open box; glossy light brown sugar crystals heaped in a small pile; three fresh brown eggs with smooth shells; warm golden melted butter in a small dish; rough-textured coarsely crushed graham crackers scattered naturally; rich amber toffee bits glistening softly; and aromatic pumpkin pie spice with a warm brown color sprinkled delicately nearby, all arranged organically with varying textures and colors that complement each other, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Canned pumpkin: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
Evaporated milk: Adds creaminess without watering down the dessert; whole milk evaporated milk works best.
Light brown sugar: Gives a subtle molasses flavor that plays well with pumpkin spice.
Eggs: These help set the filling so it’s firm but creamy.
Pumpkin pie spice: The ultimate blend of cinnamon, nutmeg, ginger, and clove that brings out pumpkin’s warm spices.
Yellow cake mix: This is the secret “dump” layer—no need to bake it separately! It crisps up into a sweet, cakey top.
Butter: Melted and poured over the top, it creates a golden, luscious crust.
Coarsely crushed graham crackers or pecans: Adds crunch and depth, boosting texture and giving a hint of nuttiness.
Toffee bits (optional): For those who like a little caramel surprise in every bite.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Pumpkin Dump Cake Recipe is like a blank canvas—you can customize it to suit your mood or dietary preferences. I’ve tried little twists here and there that make it feel fresh every time I serve it.

Use walnuts instead of pecans: I swapped them once because that’s all I had, and it added a different earthiness that I loved.
Skip the toffee bits for a simpler crunch: It’s perfectly satisfying without them, especially if you’re aiming for less sugar.
Try a gluten-free yellow cake mix: Worked beautifully for a friend’s party and no one could tell the difference.
Add a splash of bourbon or vanilla extract: For grown-up flavor notes that take it up a notch for special gatherings.

Step-by-Step: How I Make Pumpkin Dump Cake Recipe

Step 1: Prep Your Pan and Oven

I always preheat the oven to 350°F first because you want it ready to go when your pan is set. Then, I coat a 9×13-inch baking pan with nonstick spray. This helps with easy cleanup and makes sure nothing sticks to the edges. Trust me, the last thing you want after baking is a fight to get it out!

Step 2: Mix Pumpkin Filling

In a large bowl, I whisk together the canned pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice until smooth. Stir until everything is fully combined but don’t overmix – it’s fine for it to be just blended. This mixture creates the creamy, custardy base that makes this dump cake so irresistible.

Step 3: Layer It Up

Pour your pumpkin filling evenly into your prepared pan. Then, sprinkle the entire box of yellow cake mix right over the top – don’t try to mix it in! Next, scatter your crushed graham crackers or pecans evenly, followed by a sprinkle of toffee bits if you’re using them. This layering is key to the signature texture and flavor you’re aiming for.

Step 4: Butter It Up and Bake

Finally, drizzle the melted butter over the whole thing—try to get it as evenly spread as possible without it pooling in one spot. Pop it in the oven, bake uncovered for 45 to 50 minutes until the center is set and the edges are golden brown. You’ll know it’s ready when a toothpick inserted near the middle comes out clean or with just a few moist crumbs.

💡

Pro Tips for Making Pumpkin Dump Cake Recipe

Even Butter Distribution: Use a spoon to drizzle melted butter slowly across the top to avoid clumps that keep parts soggy.
Let It Rest: After baking, I like to let mine cool for at least 15 minutes before cutting to help it set fully.
Pep Up the Crunch: Toast your pecans a bit before crushing to bring out more flavor.
Avoid Sogginess: Don’t stir cake mix into the pumpkin layer or you’ll lose the signature texture; keep layers dry and separate.

How to Serve Pumpkin Dump Cake Recipe

Pumpkin Dump Cake, easy fall dessert, pumpkin dessert recipe, quick dump cake, beginner friendly pumpkin treat - A slice of golden brown dessert with a crumbly textured base layer topped by a soft, slightly moist middle layer, with a large round scoop of creamy white ice cream on top, covered with thick caramel sauce dripping down the ice cream and sides of the dessert slice, all served on a white plate against a dark blurred background with a white marbled surface below photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually serve this Pumpkin Dump Cake plain or with a big scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm spiced pumpkin. Sometimes, I sprinkle a little cinnamon or nutmeg on top for an extra cozy touch.

Side Dishes

This dessert holds its own, so I like pairing it with simple sides if it’s part of a bigger meal. Roasted autumn veggies or a fresh green salad balance out a heavy dinner before indulging in this sweet treat.

Creative Ways to Present

For special occasions, I’ve served this dump cake in mason jars for cute single servings. Layering with pudding or whipped cream on top creates mini pumpkin parfaits that impress guests without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last about 3 days. The cake softens a bit but the flavors only deepen overnight, so I find it tastes even better the next day.

Freezing

If I want to freeze it, I cut the cake into individual portions, wrap them tightly in plastic wrap, and then place in a freezer bag. When thawed, the texture is a bit softer but still delicious—perfect for pre-made desserts during busy weeks.

Reheating

To warm leftovers, I pop a piece in the microwave for about 20-30 seconds or reheat gently in a low oven just until warm. Pair with fresh whipped cream or a scoop of ice cream for a quick dessert encore.

FAQs

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used, but you’ll want to roast and puree it completely smooth before measuring the same amount as canned pumpkin. Keep in mind, fresh puree might have more water content, so you may need to adjust baking time or reduce other liquids slightly.
What is pumpkin pie spice?

Pumpkin pie spice is a warm mixture of spices typically including cinnamon, nutmeg, ginger, allspice, and cloves. If you don’t have it on hand, you can mix your own blend with those spices or substitute with equal parts cinnamon and ginger for a simpler version.
Can I make this recipe dairy-free?

Yes! Substitute the butter with a dairy-free margarine or coconut oil, and use evaporated coconut milk or another creamy dairy-free milk alternative to keep the same luscious texture.
Why does the cake mix go on top and not mixed into the filling?

The magic of this dump cake comes from layering the dry cake mix on top of the wet pumpkin filling. When the butter melts during baking, it soaks into the mix to create a crispy, golden crust. Mixing it in would prevent this layered texture and make it more like a pumpkin custard or bread pudding.

Final Thoughts

I honestly can’t recommend this Pumpkin Dump Cake Recipe enough for your next fall gathering or simple weeknight treat. It’s comforting, easy, and delicious—plus, it’s the kind of dessert that makes everyone ask for the recipe. Once you try it, I have a feeling it’s going to become a staple in your kitchen like it is in mine. So grab those basic pantry ingredients, dump it all together, and enjoy your new favorite pumpkin dessert!