Name: Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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)

If you’re searching for a cozy, effortless dessert that screams fall comfort, you’re absolutely going to adore this Pumpkin Dump Cake Recipe. It’s one of those magical treats where you literally “dump” ingredients together, no fancy mixing or baking skills required, yet the result tastes like you slaved over it for hours. I remember the first time I made this cake: the house filled with the warm scent of pumpkin spice and butter within minutes. Trust me, once you try it, you’ll be reaching for it every pumpkin season!

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Why You’ll Love This Recipe

Effortless preparation: Just dump and bake—no mixer or complicated steps needed.
Perfect fall flavors: The blend of pumpkin, brown sugar, and pumpkin pie spice is unbeatable.
Great for last-minute guests: It comes together in under an hour, perfect for spontaneous dessert plans.
Versatile topping options: Customize with nuts, graham crackers, or toffee bits for your favorite texture.

A white plate holds a warm slice of golden brown cake with a soft and crumbly texture, topped with a smooth, round scoop of creamy white vanilla ice cream. Light brown caramel sauce drips down from the ice cream and pools on the cake below. A silver fork is gently pressing into the cake's side, lifting a piece that is covered with a bit of caramel sauce. The background shows a dark, blurry setting, and the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These simple ingredients work beautifully together to create a moist, flavorful cake with just the right hint of autumn spices. When I shop for this recipe, I look for pure pumpkin (not pumpkin pie filling), and a good-quality pumpkin pie spice blend to make sure every bite bursts with flavor.

Pure Pumpkin: Use canned pure pumpkin for consistent texture and taste.
Evaporated Milk: Adds richness without making the batter too runny.
Light Brown Sugar: For that classic deep sweetness and slight molasses flavor.
Eggs: They help bind everything perfectly together.
Pumpkin Pie Spice: This spice blend is what gives the cake its warm, cozy aroma.
Yellow Cake Mix: The foundation that brings lightness and structure—no need to make cake batter from scratch!
Butter, melted: Pouring melted butter over the top makes that irresistibly crisp, golden crust.
Coarsely crushed Graham Crackers or Pecans: For added crunch and nutty flavor—you can’t go wrong either way.
Toffee Bits (optional): Sprinkle for a delightful sweet surprise mixed in with the crunch.

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.

Variations

One of the things I love about this Pumpkin Dump Cake Recipe is how easy it is to personalize. Whether you’re feeding a crowd with nut allergies or want to sneak in some extra texture, I’ve tried a bunch of tweaks that you might want to explore too!

Nut-free: Swap out pecans or graham crackers for crushed pretzels or crispy rice cereal for a fun twist.
Extra chocolaty: Add mini chocolate chips under the melted butter for melty pockets of chocolate.
Spice it up: Increase pumpkin pie spice to feel bolder or add a pinch of cinnamon for a warmer vibe.
Dairy-free: Use a plant-based evaporated milk alternative and substitute the butter with melted coconut oil.

How to Make Pumpkin Dump Cake Recipe

Step 1: Prep Your Pan and Combine Wet Ingredients

Start by preheating your oven to 350°F and spraying a 9×13 baking pan with nonstick spray. This helps the cake release easily and keeps the edges crispy without sticking. In a large bowl, whisk together the pure pumpkin, evaporated milk, light brown sugar, eggs, and pumpkin pie spice until smooth and fully combined. This is where the magic begins—don’t rush, and make sure everything is well blended so the flavors are evenly distributed.

Step 2: Layer the Dump Cake

Pour your pumpkin mixture into the prepared pan. Now here’s the fun part: sprinkle the entire box of yellow cake mix evenly over the top, but don’t mix it in! Next, scatter your choice of crushed graham crackers or pecans, plus those optional toffee bits, over the cake mix. Finally, pour the melted butter slowly and evenly across the top to ensure the cake bakes with that signature crispy, buttery crust you’ll love.

Step 3: Bake Until Perfectly Set

Pop the pan into the oven and bake for 45 to 50 minutes. You’re looking for the center to be set and the edges to turn a lovely golden brown — a sign the butter and cake mix have crisped up beautifully. I like to check mine around the 45-minute mark with a toothpick; it should come out clean or with just a few moist crumbs. Let the dump cake cool for a bit before serving to help it set further.

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Pro Tips for Making Pumpkin Dump Cake Recipe

Even Butter Distribution: Use a spoon to drip melted butter evenly to avoid soggy spots or sides that don’t crisp.
Don’t Mix the Cake Mix: Resist the urge to stir—it creates that beautiful layered texture that makes dump cake unique.
Use Good Quality Pumpkin Pie Spice: Fresh or high-quality spice makes a huge difference in flavor depth.
Watch the Baking Time: Check early at 45 minutes to prevent overbaking and dryness.

How to Serve Pumpkin Dump Cake Recipe

The image shows a slice of golden-brown pie with a crumbly top layer and a soft, moist base layer. On top of the pie is a round scoop of creamy white ice cream, which is melting slightly and letting smooth caramel sauce drip down evenly onto the pie and plate. The pie is placed on a simple white plate, set against a white marbled surface background. The focus highlights the rich textures of the pie crust and the glossy caramel on the soft ice cream. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping each warm slice with a generous scoop of vanilla ice cream or a dollop of whipped cream—it’s the perfect contrast to the spicy, buttery cake. Sometimes I sprinkle a little extra cinnamon or crushed pecans on top for a pretty finishing touch. You can’t go wrong with whatever creamy, cozy garnish you have on hand.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or spiced chai tea—my go-to comfort drink combo for fall evenings. It’s also a nice finish to a casual family dinner like roasted chicken or turkey, adding that sweet seasonal vibe to your meal.

Creative Ways to Present

For holiday dinners, I’ve served this pumpkin dump cake in individual ramekins topped with whipped cream and a tiny cinnamon stick—it looks so festive and feels extra special. Another fun idea is layering it in clear glasses for a trifle-like presentation, mixing in some toasted pecans and caramel drizzle.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), cover the cake tightly with foil or plastic wrap and store it in the fridge. It keeps well for up to 4 days. I find the flavors even deepen after a day or two, so it’s delicious reheated or chilled.

Freezing

I’ve frozen pumpkin dump cake successfully by wrapping it tightly in plastic wrap and then foil before freezing. Thaw it overnight in the fridge, and it tastes almost as fresh as the day you baked it! Just keep in mind the crust may lose some crispness, but it’s still a winner.

Reheating

To warm up leftovers, I like to microwave individual slices for about 20-30 seconds or pop them in a 350°F oven for 10 minutes covered loosely with foil. This revives the cake’s warmth and brings the buttery crust back to life without drying it out.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

You can, but canned pure pumpkin is recommended because it has the right moisture level and consistency. If you want to use fresh pumpkin, cook it thoroughly and puree it until smooth, making sure to drain any excess liquid.
Do I need to use evaporated milk or can I substitute something else?

Evaporated milk adds creaminess and richness without excess liquid. You can substitute with regular milk, but the texture might be slightly thinner. For dairy-free options, canned coconut milk works well.
Why doesn’t the cake mix get stirred into the pumpkin mixture?

Not mixing creates the unique texture of a dump cake, with layers forming between the pumpkin mixture and cake mix. This makes it slightly gooey underneath with a golden crust on top, which is exactly what makes it so special.
Can I make this Pumpkin Dump Cake Recipe ahead of time?

Absolutely. Make it a few hours ahead and keep it covered at room temperature if serving the same day, or refrigerate and warm before serving. It holds up well and sometimes tastes even better the next day!

Final Thoughts

I honestly can’t recommend this Pumpkin Dump Cake Recipe enough if you want a fall dessert that’s all about big flavor and minimal fuss. It’s been a staple in my kitchen, especially during busy holidays when I need something delicious and uncomplicated. I hope you enjoy making it as much as I have—it’s a warm, sweet hug in cake form that your family (and guests!) will go crazy for.