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Pumpkin Pie Dump Cake is a sweet, rich, easy dessert recipe for Autumn. This cake is a combination of a pumpkin pie recipe (without a crust), and a cake (without frosting)! This easy pumpkin dessert delivers cozy fall flavor with minimal effort. No fancy techniques, no rolling pins, and no stand mixer required.
Originally published 11/20/2018
Pumpkin Dump Cake
If you’re craving the cozy fall flavors of pumpkin pie but don’t want to fuss with a homemade crust, this Pumpkin Pie Dump Cake is your new fall favorite.
A creamy, spiced pumpkin filling is layered under a buttery cake topping that turns golden and slightly crisp as it bakes.
The result? A rich, custardy base with a crumbly, cake-like finish and an optional crunchy nut topping.
This fall dessert is a great shortcut recipe when you don’t have the time to cook an elaborate dish.
Why We Love This Pumpkin Cake
• Easy to Make: You’ll need 2 bowls for mixing, and a baking dish. This recipe is very simple, with no pie crust dough to roll.
• Cozy Fall Flavor: All the warm spices of pumpkin pie, rich buttery cake, and crunchy toasted pecans.
• Crowd Friendly: Perfect for a Thanksgiving dessert, potlucks, or a simple weeknight treat.
• Make Ahead Capable: You can make this fall cake the day before you need it.
Whether you’re hosting Friendsgiving, Thanksgiving dinner, or heading to a holiday potluck, bring this dessert!
What is a Dump Cake?
- A dump cake is a type of dessert that is made by layering canned or fresh fruit at the bottom of a 9×13-inch baking dish, then adding a layer of cake mix, and pouring melted butter over the top.
- The dessert is called dump cake because the ingredients are simply “dumped” into the baking dish, making it a quick and easy recipe to prepare.
- When baked, the cake mix forms a crispy crust on top, while the fruit becomes soft and gooey underneath.
Ingredients in Pumpkin Dump Cake
FOR THE PUMPKIN FILLING:
• Pumpkin Purée – Not pumpkin pie filling.
• Evaporated Milk – Or regular milk, however results may be a little more runny.
• Eggs
• Granulated Sugar and Brown Sugar – The best of both worlds for flavor and texture.
• Vanilla Extract
• Warm Fall Spices – Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves, Pumpkin Pie Spice.
FOR THE TOPPING:
• Yellow Cake Mix – Use a white cake mix if that’s all you have.
• Unsalted Butter
• Chopped Pecans (optional) – For a crunchy, nutty topping (why some call this a Pumpkin Crunch Cake). Or try walnuts or almonds.
How to Make Pumpkin Pie Dump Cake
Step-by-Step Instructions:
- Preheat & Prep
Preheat oven to 350°F. Lightly grease a 9″×13″ pan. - Make the Pumpkin Filling
In a large bowl whisk together pumpkin, evaporated milk, eggs, sugars, vanilla, and spices until smooth. - Layer the Filling
Pour pumpkin mixture into the prepared pan, spreading evenly. - Prepare the Topping
In a separate bowl, combine cake mix and cubed butter. Use a pastry blender (or two forks) to cut butter into the mix until it resembles coarse crumbs. - Assemble
Sprinkle the crumbly cake mix evenly over the pumpkin layer. Top with pecans, if using. - Bake
Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. - Cool & Serve
Let cool 30 minutes so filling sets. Serve warm with vanilla ice cream or whipped cream.
Serves a Crowd
When you need to feed several people, this Pumpkin Pie Dump Cake is a great choice. Since it is baked in a 9″x13″ baking dish, it can be cut to as many servings as you want. I usually serve about 10 people with this recipe.
Tips & Variations
- Butter Method: Instead of cutting butter into cake mix, you can melt half the butter and drizzle over the cake mix, then dot on the remaining cold butter in slices.
- Even Bake: Rotate pan halfway through baking for uniform browning.
- Spice Boost: Stir in a pinch of salt and ½ tsp ground cardamom for extra depth.
- Mini Pumpkin Cakes: Bake in individual ramekins; reduce bake time to 35–40 minutes.
- Fresh Pumpkin Instead of Canned: Roast or steam 2 cups cubed pumpkin, then puree and use in place of one 15 oz can.
Storage & Make-Ahead
- Refrigerate: Cover leftover pumpkin cake airtight and refrigerate up to 3 days.
- Freeze: Cool completely, wrap tightly, and freeze up to 1 month. Thaw overnight in fridge, then reheat at 325°F for about 15 minutes.
- Make-Ahead: Bake a day ahead, cool, then reheat at 300°F for 10–15 minutes before serving.
This pumpkin cake has been a family favorite Thanksgiving dessert recipe for years, and once you try it, you’ll see why.
It’s warm, comforting, and loaded with classic pumpkin spice flavor—and it might just give your traditional pumpkin pie a run for its money!
More Easy Fall Dessert Recipes:
Quick Pumpkin Pie Pudding
Easy Apple Galette
Incredible Banana Cake
Norwegian Apple Pie
Air Fryer Pumpkin Pie
Enjoy this effortless Pumpkin Pie Dump Cake with family and friends—and let me know how yours turns out!
Pumpkin Pie Dump Cake
Equipment
- Pastry blender or Fork
Ingredients
Bottom Filling Layer
- 1 (15 oz) can Pure Pumpkin Puree
- 1 (12 oz) can Evaporated Milk
- 3 Eggs
- ½ cup White Sugar
- ½ cup Brown Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger, powdered
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoon Nutmeg, ground
- ¼ teaspoon Cloves, ground
Top Layer
- 1 box Yellow Cake Mix
- 1 cup Butter, (2 sticks) cut in small cubes
- 1 ½ cups Pecans, chopped (optional)
Instructions
Preheat & Prep
- Preheat oven to 350°F. Lightly grease a 9"×13" pan.
Make the Pumpkin Filling
- In a large bowl whisk together pumpkin, evaporated milk, eggs, sugars, vanilla, and spices until smooth.
Layer the Filling
- Pour pumpkin mixture into the prepared pan, spreading evenly.
Prepare the Topping
- In a separate bowl, combine cake mix and cubed butter. Use a pastry blender (or two forks) to cut butter into the mix until it resembles coarse crumbs.
Assemble
- Sprinkle the crumbly cake mix evenly over the pumpkin layer. Top with pecans, if using.
Bake
- Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool & Serve
- Let cool 30 minutes so filling sets. Serve warm with vanilla ice cream or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this with a gluten free cake mix?
Absolutely! A gluten-free cake mix works great here. Use a gluten-free yellow (or spice) cake mix in about the same amount as a regular box. If your GF mix is much larger than a standard 15–16 oz box, measure out roughly the same amount as a regular box so the topping isn’t too thick.
Tip: GF mixes can run a little drier, so if you notice any dry patches on top while baking, drizzle on 1–2 extra tablespoons of melted butter. Bake time is the same—just bake until the center is set and the top is golden.
If you’re cooking for someone with celiac, be sure all ingredients (cake mix, spices, etc.) are certified gluten-free.
Do we need to adjust this recipe since the cake mixes are so much smaller?
I didn’t change anything.
I brought this cake to a potluck at work and everyone loved it!
That’s great, Brenda! Thank you!
The recipe calls for 1 can pumpkin puree is that a 29 oz can or 15oz can?
15 oz