This Pumpkin Dump Cake is loaded with the flavors of fall and is incredibly easy to make. Made with homemade pumpkin pie filling and topped with a box of spice cake mix, chopped pecans, and melted butter, this delicious dessert is more like a pumpkin cobbler than a regular cake. Your guests will rave over these fall flavors, and you'll love how quickly this easy pumpkin crunch cake comes together.
Whether you're hosting a fall party or just want to try something different, this easy dump cake recipe is the perfect choice. It has more texture than a classic pumpkin pie, yet it has that pumpkin spice flavor everyone loves. Top it off with a scoop of vanilla ice cream or some homemade whipped cream for a Thanksgiving dessert that's sure to become a new family favorite. It might even replace pumpkin pie on your dessert table. It's really that good!
Why You'll Love This Pumpkin Dump Cake
- So quick and easy. The hardest part about making this easy pumpkin recipe is making the pumpkin filling, but even that just takes a moment or two of effort. Dump cake recipes are all about dumping everything into the pan, so they're always easy!
- Delicious mix of textures and flavors. The pumpkin part of this easy fall dessert is like the creamiest, most delicious pumpkin pie made with two types of sugar, your favorite fall spices, and pure pumpkin puree. The box of cake mix bakes into a crunchy, crumbly topping thanks to a little melted butter and chopped pecans. It's so much more interesting than a regular pie crust (and way faster, too).
- Enjoy all the fall spices. From the pumpkin pie spice, ginger, and allspice in the pumpkin mixture to the warm spices in the box of cake mix, every drop of this easy pumpkin cake is full of those beloved fall flavors.
- Crowd-pleasing. It's not often that an easy recipe really draws a crowd, but this one does. The pumpkin fans will love the buttery cake topping, and even the non-pumpkin lovers will appreciate the balance of textures. This pumpkin dump cake recipe is a must-try!
To make this delicious Pumpkin Dump Cake, you will need the following ingredients (full measurements in recipe card below):
- cooking spray - spray your baking dish well to make this pumpkin dessert easier to serve.
- canned pumpkin puree - either use a can of pumpkin puree from the store or make homemade pumpkin puree by roasting pie pumpkins until tender.
- evaporated milk - this milk is richer and creamier than regular milk and is commonly used when baking a traditional pumpkin pie.
- white sugar - white sugar has a neutral flavor and sweetness that lets the pumpkin spice flavor stand out.
- brown sugar - add a little brown sugar for a richer, caramel-like flavor that pairs well with pumpkin.
- eggs - to give the pumpkin layer a little rise, you'll need to whisk in eggs and one egg yolk.
- spices - keep it simple with pumpkin pie spice, ground ginger, and allspice.
- cornstarch - as the cake bakes, the cornstarch will absorb any excess moisture from the pumpkin puree to keep it from becoming soggy.
- boxed spice cake mix - choose any type of boxed spice cake mix.
- pecans - chopped pecans add extra crunch and a nutty flavor to the top layer.
- unsalted butter - melted butter will soften the cake mix and turn it into a crunchy, buttery topping.
How to Make the Best Pumpkin Dump Cake
- Prepare. Preheat the oven to 350°F. Prepare a 9x13-inch baking pan with cooking spray and parchment paper.
- Make the pumpkin filling. In a large mixing bowl, whisk together the pumpkin puree, white sugar, brown sugar, eggs, egg yolk, pumpkin pie spice, ginger, allspice, salt, and cornstarch, until smooth.
- Add the cake mix. Pour the pumpkin pie filling into the prepared baking pan. Sprinkle the dry cake mix over top of the pumpkin batter in an even layer.
- Add pecans and butter. Top with chopped pecans. Evenly pour the melted butter over top of the dry cake mix and pecans, ensuring even coverage and that all of the dry cake batter is covered with melted butter.
- Bake and set. Place into the oven to bake for 55 minutes. When done, the center should still be jiggly. Allow the cake to rest for 1-2 hours for the center to finish cooking and set.
- Add chocolate chips. Fold in ½ cup of dark chocolate chips for a little extra texture and bitterness to contrast the sweet pumpkin pie filling.
- Sprinkle toffee bits. Crunchy toffee bits add even more texture and fall flavor. Sprinkle some into the cake layer to give this pumpkin pie dump cake extra crunch.
- Gluten free pumpkin pie dump cake. Use gluten-free spice cake mix instead of regular cake. The rest of the recipe is already naturally gluten-free.
- Try a different cake. Although the spice flavor from the spice mix tastes perfect with pumpkin spice, you can also try using a box of yellow cake mix, chocolate cake, or any kind you like.
How to Serve
This pumpkin dump cake is delicious served on its own, or paired with some of my favorite fall desserts including:
- Pecan Pie
- Braided Lattice Apple Pie
- Gingerbread Bundt Cake
- Caramel Pecan Pie Cheesecake Bars
- Apple Turnovers
Looking for treats to serve after your Thanksgiving dinner? Try these 25 Thanksgiving Dessert Recipes.
Recipe Tips and Tricks
- Be patient. Unlike traditional cakes, this pumpkin dump cake needs to set after baking for 1-2 hours. Otherwise, it will be overly soft and gooey. Treat it like baking a regular pumpkin pie!
- Don't stir. It's so tempting to stir the cake mix into the bottom layer — but don't! That's how you get the buttery, crumbly topping. If you stir, the cake will become soggy and clumpy. Resist the urge!
- Toast the pecans. Before you sprinkle pecans on top of the cake mix, give them a good toast on the stove or in the oven. This draws out their nutty flavor.
Storing and Freezing Instructions
How to Store
How to Reheat
The easiest way to reheat your homemade pumpkin dump cake is to microwave an individual serving for 1-2 minutes. If you want to reheat the whole baking dish, pop it in the oven at 350 degrees F for 5-7 minutes until warm.
How to Freeze
Freeze any leftover pumpkin crunch cake in a freezer-safe container for 2-3 months. Thaw in the fridge before reheating.
Absolutely! Most dump cakes use fruit or other fresh ingredients that must be refrigerated to avoid food-borne illness. Your dump cake should be cooled at room temperature for no more than 2 hours before being stored in the fridge where it will last for 4-5 days.
If your cake layer is still powdery, you probably did not distribute the cake mix evenly over the top of the pumpkin pie filling, so there were some patches that did not have any butter. For best results, make sure the cake mix is in an even layer and drizzle butter over every section.
Dump cakes last for 4-5 days in the fridge, and the pumpkin spice flavors usually come out more as it sits. The leftovers are so good!
More Pumpkin Dessert Recipes
- 20 Best Pumpkin Desserts
- Pumpkin Roll
- Pumpkin Mousse
- No Bake Pumpkin Cheesecake
- Pumpkin Bundt Cake
- Pumpkin Bread
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
This Pumpkin Dump Cake is loaded with the flavors of fall and is incredibly easy to make. Made with homemade pumpkin pie filling and topped with a box of spice cake mix, chopped pecans, and melted butter, this delicious dessert is more like a pumpkin cobbler than a regular cake. Your guests will rave over these fall flavors, and you'll love how quickly this easy fall dessert comes together.
- cooking spray
- 29 ounces (796 ml) canned pumpkin puree (about 3 cups)
- 1 ¼ cups (312 grams) evaporated milk
- ⅔ cup (133 grams) white sugar
- ¾ cup (165 grams) brown sugar
- 3 large eggs
- 1 egg yolk
- 2 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 15 ounce (430 grams) box spice cake mix
- 1 cup (100 grams) pecans, chopped
- 1 cup (227 grams) unsalted butter, melted
- Preheat the oven to 350°F. Prepare a 9x13-inch baking pan with cooking spray and parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, white sugar, brown sugar, eggs, egg yolk, pumpkin pie spice, ginger, allspice, salt, and cornstarch, until smooth. Pour into the prepared baking pan.
- Sprinkle the dry cake mix over top of the pumpkin batter in an even layer. Top with chopped pecans.
- Evenly pour the melted butter over top of the dry cake mix and pecans, ensuring even coverage and that all of the dry cake batter is covered with melted butter.
- Place into the oven to bake for 55 minutes. When done, the center should still be jiggly. Allow the cake to rest for 1-2 hours for the center to finish cooking and set.
- Serve cold or warm with ice cream and a drizzle of salted caramel sauce.
How to reheat: The easiest way to reheat your homemade pumpkin dump cake is to microwave an individual serving for 1-2 minutes. If you want to reheat the whole baking dish, pop it in the oven at 350 degrees F for 5-7 minutes until warm.
How to freeze: Freeze any leftovers in a freezer-safe container for 2-3 months. Thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
Keywords: pumpkin dump cake, pumpkin cake