Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 can (14 oz) sweetened condensed milk or evaporated milk; 2 large eggs; 3/4 cup granulated sugar; 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves); 1 box yellow cake mix; 3/4 cup (1 1/2 sticks) melted butter; 1/2 cup chopped pecans or walnuts (optional)

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Pumpkin dump cake is one of those effortless desserts that feels like a warm hug on a crisp fall day. With just a few pantry staples and minimal prep, I get a comforting, crowd-pleasing dessert that tastes like pumpkin pie with a buttery, cake-like topping. It’s the kind of treat I can whip up quickly for a holiday gathering, a potluck, or just a cozy night in.

Why I Love This Recipe

I love how incredibly simple this pumpkin dump cake is to make—there’s no mixing bowl needed. Everything gets layered right in the baking dish. The combination of creamy pumpkin filling and golden cake crust is magic. It’s also highly versatile, and I can play around with flavors and toppings. Plus, it makes the kitchen smell like fall, and that’s always a win.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (not pumpkin pie filling)
Sweetened condensed milk or evaporated milk
Eggs
Granulated sugar
Pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
Yellow cake mix
Melted butter
Chopped pecans or walnuts (optional)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9x13-inch baking dish.
In the dish, I combine the pumpkin puree, sugar, pumpkin pie spice, eggs, and condensed milk. I whisk everything together until smooth.
Next, I evenly sprinkle the dry cake mix over the pumpkin mixture—no need to mix it in.
Then, I drizzle the melted butter over the top, making sure to cover as much of the cake mix as I can.
If I’m adding nuts, I sprinkle them over the top for extra crunch.
I bake it for about 50-60 minutes, or until the top is golden brown and the filling is set.
I let it cool slightly before serving, and it’s especially good with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes about 12 servings.

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Variations

I sometimes swap the yellow cake mix for spice cake mix for an extra burst of fall flavor.
A drizzle of caramel sauce over the finished cake gives it a decadent touch.
I’ve also tried it with chocolate chips on top for a twist that surprises everyone.
For a dairy-free version, I use coconut milk and dairy-free cake mix.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I just microwave a slice for 20-30 seconds, or pop it in a warm oven until heated through. It also tastes great cold straight from the fridge.

FAQs

What is a dump cake?

A dump cake is a super simple dessert where I “dump” all the ingredients into a baking dish, usually without mixing, and bake it until golden and bubbly.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree as long as it’s smooth and has a similar consistency to canned puree. Just make sure it’s not too watery.

Why is my dump cake runny?

If my dump cake is runny, it likely needs more baking time. I make sure the center is set and not jiggly before taking it out of the oven.

Can I make this ahead of time?

Absolutely. I often make it a day in advance and refrigerate it. The flavors deepen, and it tastes even better the next day.

Do I need to mix the cake mix into the pumpkin?

No, the beauty of this recipe is in the layering. I just sprinkle the cake mix on top and drizzle the butter—no mixing required.

Conclusion

Pumpkin dump cake is the kind of dessert I keep coming back to when I want something quick, easy, and irresistibly delicious. It’s comforting, customizable, and perfect for fall or any time I’m craving those warm pumpkin pie flavors with less fuss.

Pumpkin Dump Cake

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Author: Sue
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Pumpkin dump cake is a simple, comforting fall dessert that combines creamy pumpkin filling with a buttery cake topping. Perfect for holidays, potlucks, or cozy nights in.

Ingredients

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk or evaporated milk
2 large eggs
¾ cup granulated sugar
1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
1 box yellow cake mix
¾ cup (1 ½ sticks) melted butter
½ cup chopped pecans or walnuts (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In the baking dish, whisk together the pumpkin puree, sugar, pumpkin pie spice, eggs, and condensed milk until smooth.
Evenly sprinkle the dry cake mix over the pumpkin mixture without mixing it in.
Drizzle the melted butter evenly over the cake mix, covering as much as possible.
Sprinkle chopped nuts on top, if using.
Bake for 50–60 minutes, or until the top is golden brown and the filling is set.
Let it cool slightly before serving. Serve with whipped cream or vanilla ice cream if desired.