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Home » Blog Recipe Posts » Dessert

Pumpkin Pie Dump Cake

May 21, 2025 by Sandy 6 Comments

Jump to Recipe

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.

Slice of Pumpkin Pie Dump Cake on a white plate with pecan halves

 
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 9x13-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.

Slice of Pumpkin Pie Dump Cake on a white plate with pecan halves

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:

  1. Preheat & Prep
    Preheat oven to 350°F. Lightly grease a 9"×13" pan.
  2. Make the Pumpkin Filling
    In a large bowl whisk together pumpkin, evaporated milk, eggs, sugars, vanilla, and spices until smooth.
  3. Layer the Filling
    Pour pumpkin mixture into the prepared pan, spreading evenly.
  4. 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.
  5. Assemble
    Sprinkle the crumbly cake mix evenly over the pumpkin layer. Top with pecans, if using.
  6. Bake
    Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  7. 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.

Slice of Pumpkin Pie Dump Cake on a white plate with pecan halves

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!

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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!

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5 from 1 vote
Slice of Pumpkin Pie Dump Cake on a white plate with pecan halves
Print
Pumpkin Pie Dump Cake
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

Pumpkin Pie Dump Cake is a scrumptious dessert you can make a day ahead if you want. A combination of a pumpkin pie (without the crust), and a cake (without the frosting!

Course: Dessert
Cuisine: American
Keyword: pumpkin pie dessert recipe
Servings: 10
Calories: 510 kcal
Author: Sandy
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
  1. Preheat oven to 350°F. Lightly grease a 9"×13" pan.

Make the Pumpkin Filling
  1. In a large bowl whisk together pumpkin, evaporated milk, eggs, sugars, vanilla, and spices until smooth.

Layer the Filling
  1. Pour pumpkin mixture into the prepared pan, spreading evenly.

Prepare the Topping
  1. 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
  1. Sprinkle the crumbly cake mix evenly over the pumpkin layer. Top with pecans, if using.

Bake
  1. Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Cool & Serve
  1. Let cool 30 minutes so filling sets. Serve warm with vanilla ice cream or whipped cream.

Recipe Notes

Store in an airtight container in the fridge up to 3 days.


Slice of Pumpkin Pie Dump Cake on a white plate with pecan halves

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  1. Linda

    December 14, 2024 at 7:35 am

    Do we need to adjust this recipe since the cake mixes are so much smaller?

    Reply
    • Sandy

      May 22, 2025 at 8:09 pm

      I didn't change anything.

      Reply
  2. Brenda

    December 21, 2018 at 4:17 pm

    I brought this cake to a potluck at work and everyone loved it!

    Reply
    • Sandy

      December 21, 2018 at 4:18 pm

      That's great, Brenda! Thank you!

      Reply
    • Ruby

      November 18, 2020 at 8:26 pm

      The recipe calls for 1 can pumpkin puree is that a 29 oz can or 15oz can?

      Reply
      • Sandy

        November 25, 2020 at 10:02 pm

        15 oz

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Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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