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· 4.4 from 37 reviews

If you’re looking for a dessert that’s ridiculously easy but tastes like you spent hours in the kitchen, I’ve got just the thing for you: the Pumpkin Dump Cake Recipe. This cake is the ultimate cozy fall treat, blending creamy pumpkin, warm spices, and a crispy, buttery topping that feels like a hug in dessert form. I swear, once you try this, it’ll become your go-to dessert for chilly evenings and last-minute gatherings. Keep reading because I’ll walk you through every little detail to make sure your pumpkin dump cake turns out perfect!

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Why This Recipe Works

Simplicity Meets Flavor: You just dump a few ingredients in a pan, but the result is a rich, spiced pumpkin dessert that tastes so homemade and special.
Texture Contrast: The creamy pumpkin base pairs perfectly with the crisp, buttery cake topping and crunchy pecans or graham crackers.
Versatility: Whether you want to add toffee bits for extra sweetness or swap nuts for graham crackers, you can tweak it easily to suit what you have on hand.
Crowd-Pleaser: This recipe serves a crowd and is a reliable hit at potlucks, family dinners, or casual weeknight treats.

Pumpkin Dump Cake, easy pumpkin dessert, fall dessert recipes, quick dump cake, cozy pumpkin cake - 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

Let’s talk about the magic ingredients that make this Pumpkin Dump Cake Recipe sing. They’re all pantry staples with a few handy little twists—like evaporated milk and pumpkin pie spice—that come together to give you a rich, creamy flavor and that fall favorite aroma.

Pumpkin Dump Cake, easy pumpkin dessert, fall dessert recipes, quick dump cake, cozy pumpkin cake - 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

Pure Pumpkin: This is the star of the show, bringing that silky texture and earthy, autumnal flavor every pumpkin dessert needs.
Evaporated Milk: It adds creaminess without being too heavy—plus it works better than regular milk in baked pumpkin desserts.
Light Brown Sugar: For a little touch of molasses flavor that deepens the sweetness and complements the spices perfectly.
Eggs: They hold everything together and give body to the pumpkin custard base.
Pumpkin Pie Spice: This blend is essential for that cozy pumpkin pie taste with cinnamon, nutmeg, cloves, and ginger.
Yellow Cake Mix: Here’s where you get the “dump cake” magic—the dry cake mix creates a lightly crunchy, buttery topping as it bakes on the pumpkin layer.
Butter (melted): Poured over the cake mix to create that golden, crispy crust we all love.
Graham Crackers or Pecans: Adds crunch and texture contrast; I swap between the two depending on my mood or what’s in my pantry.
Toffee Bits (optional): For that buttery, sweet caramel kick if you want to get a little fancy.

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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

One of the best things about this Pumpkin Dump Cake Recipe is how easy it is to personalize—feel free to make it your own. I like to mix it up depending on what my family’s craving.

Variation: I sometimes swap pecans for walnuts or skip nuts altogether and add shredded coconut for a tropical twist—everyone loved it!
Dietary tweak: Using gluten-free yellow cake mix made this safe for a gluten-sensitive guest without losing any of the flavor or texture I adore.
Seasonal twist: Adding a handful of dried cranberries along with the topping gives it a nice tart contrast that’s perfect for holiday dinners.

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

Step 1: Prep Like a Pro

First things first, preheat your oven to 350°F. I always coat my 9×13 baking pan with nonstick spray—this step is key to avoid sticking and makes cleanup way easier. Set it aside while you mix up the pumpkin base.

Step 2: Mix the Pumpkin Custard

In a large bowl, combine the pumpkin puree, evaporated milk, light brown sugar, eggs, and pumpkin pie spice. Stir everything really well until it’s smooth and every bit of sugar is dissolved. I find using a whisk helps get a silky texture that bakes evenly.

Step 3: Layer Your Dump Cake

Pour your pumpkin mixture right into the prepared baking pan—no fuss, no fancy spreading necessary. Then, sprinkle the entire dry box of yellow cake mix evenly over the top. Next, scatter your crushed graham crackers or chopped pecans (whichever you choose), and sprinkle on the toffee bits if you’re feeling indulgent.

Step 4: Butter It Up

Pour the melted butter evenly over the entire surface. This step might seem a bit odd, but trust me—it’s what makes the topping crispy and golden. Use the back of a spoon to gently spread the butter if it starts pooling too much in one spot.

Step 5: Bake to Perfection

Slide the cake into your preheated oven and bake for 45 to 50 minutes, or until the center is set and the edges are beautifully browned. The smell while it’s baking? Pure autumn magic. I usually let it cool a bit before serving so it slices cleanly, but warm is lovely too.

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Pro Tips for Making Pumpkin Dump Cake Recipe

Even Spreading Matters: Make sure to sprinkle the cake mix and toppings evenly across the pumpkin layer so every bite has the right crunch and sweetness.
Don’t Skip the Butter: The melted butter is essential for creating that golden crust, so pour it slowly and evenly over the top.
Use Fresh Spices: Pumpkin pie spice gets lost if old; fresh, fragrant spice makes all the difference for that warm, inviting aroma.
Cooling Time Helps: Let the dump cake sit for 15 minutes after baking — it sets better and slices more cleanly without falling apart.

How to Serve Pumpkin Dump Cake Recipe

Pumpkin Dump Cake, easy pumpkin dessert, fall dessert recipes, quick dump cake, cozy pumpkin cake - 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 love topping my pumpkin dump cake with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream. The cold creaminess balances the warm, spiced cake perfectly. Sometimes, I sprinkle a pinch of cinnamon or nutmeg on top for that extra fragrant touch.

Side Dishes

If you’re serving this at a dinner party, a cozy hot drink like chai tea or spiced cider pairs beautifully with it. For a brunch vibe, try serving alongside a fresh fruit salad or roasted nuts to add a savory contrast.

Creative Ways to Present

For holidays or special occasions, I’ve placed the cake in mini ramekins to serve individual portions—looks cute and makes serving a breeze. Another fun idea is to layer it with whipped cream and crushed pecans in clear glasses for a pumpkin dump cake parfait.

Make Ahead and Storage

Storing Leftovers

I usually cover the pan with foil or transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The dump cake actually tastes better after a day because the flavors meld, but I do recommend warming it before eating.

Freezing

I’ve frozen leftovers successfully by portioning the cake into freezer-safe containers. When thawed overnight in the fridge, it holds up pretty well—just loses a bit of crispness in the topping, but still delicious.

Reheating

To reheat, I pop single servings in the microwave for about 30 seconds to warm through, then add a little fresh whipped cream or ice cream to bring back the fresh-baked feel. You can also reheat slices in a warm oven (about 300°F) for 10-12 minutes to help crisp the topping again.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Dump Cake Recipe?

Yes, you can, but it requires a bit more prep. Fresh pumpkin needs to be cooked and pureed until smooth before measuring out 15 ounces. Keep in mind fresh pumpkin is thinner and less sweet, so your cake might turn out a little less rich unless you adjust the sugar and liquids accordingly.
What if I don’t have pumpkin pie spice?

No worries! You can easily mix your own by combining cinnamon, nutmeg, ginger, and a dash of cloves or allspice. This homemade blend makes your cake just as flavorful and fresh.
Is it necessary to use evaporated milk?

Evaporated milk adds creaminess without excess liquid, helping with texture and flavor. You can substitute with whole milk or coconut milk in a pinch, but the texture might be a bit thinner.
Can I make this Pumpkin Dump Cake Recipe vegan?

To veganize, use a dairy-free cake mix, substitute the eggs with flax or chia eggs, use a plant-based evaporated milk alternative, and swap butter for vegan margarine or coconut oil. It won’t taste exactly the same, but still delicious in its own right.
How do I know when the dump cake is done baking?

The edges will be golden brown and bubbly, and the center should be set but still a little wobbly—similar to pumpkin pie. You can gently jiggle the pan to check. If it’s overly liquid, give it a few more minutes.

Final Thoughts

This Pumpkin Dump Cake Recipe holds a special place in my heart because it’s effortless yet so comforting, proof you don’t need hours of prep to wow people with a homemade dessert. It’s perfect for when you want a cozy fall treat but don’t want to fuss too much in the kitchen. So grab a can of pumpkin, your favorite cake mix, and get ready for a dessert that’s both simple and spectacular. I can’t wait for you to try it and make it your own!