Pumpkin Dump Cake Recipe with pumpkin purée, evaporated milk, eggs, sugar, spice cake mix, butter, and pecans.

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Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

So, here’s the truth: the first time I made this Pumpkin Dump Cake Recipe, it was not part of some well-thought-out holiday baking plan. Nope. It was because I totally forgot I signed up to bring dessert to my neighbor’s fall get-together. You know those evenings where you’re already tired, and the last thing you want is a complicated recipe with twelve bowls to wash? That was me. I stood in the kitchen, stared at a can of pumpkin purée, and thought, “Well, it’s this or showing up with store-bought cookies again.”

And then it hit me—my grandma used to make these “dump cakes” (she said it with a wink, because let’s be honest, the name isn’t winning any awards). She’d keep a stash of boxed cake mix in the pantry like it was gold. I threw one together, crossed my fingers, and somehow, it turned into this silky, custardy pumpkin base with a buttery, golden topping. People at the party devoured it like it was some secret family recipe passed down for generations. I didn’t have the heart to tell them it took me all of 10 minutes to assemble.

Here’s a quick peek at what’s inside:

Why You’ll Love This Pumpkin Dump Cake Recipe?

Here’s the thing—this dessert is ridiculously simple, but it doesn’t taste simple. It’s got that cozy pumpkin pie vibe but with less fuss and honestly, a crunchier, more interesting top. Some folks will swear up and down that pumpkin pie is the only true fall dessert, and I get it. Pie has its place. But me? Some days, I want the flavors without rolling dough, blind-baking crusts, or stressing about cracks. This dump cake is forgiving—it lets you be imperfect, and that’s exactly what I love about it.

Ingredient Notes:

Okay, let’s break down what’s really happening here. Because while the recipe is called a “dump,” the ingredients each do some heavy lifting.

Pumpkin purée: Don’t mix this up with pumpkin pie filling. Been there, done that—let’s just say the sugar overload was not cute.
Evaporated milk: This is what makes the base custardy instead of dry. Think pumpkin pie, but in cake form.
Eggs: They keep the pumpkin layer from collapsing into a mushy mess.
Sugar: Balances that earthy pumpkin flavor. Let’s be real—pumpkin by itself isn’t sweet at all.
Pumpkin pie spice: Basically autumn in a jar. Cinnamon, nutmeg, cloves… it’s the candle aisle at Target, but edible.
Spice cake mix: The shortcut hero. My grandma would’ve said, “Work smarter, not harder.”
Butter: Sliced up and spread across the top—it’s like edible glue for the cake mix.
Pecans (optional): Totally up to you. I add them when I want to feel fancy or when I know my uncle’s coming over (he swears nuts make everything “real food”).
Whipped cream or vanilla ice cream: Are they technically optional? Sure. But should you skip them? I wouldn’t.

How To Make Pumpkin Dump Cake?

Let’s be honest: you don’t need a culinary degree for this one. But I’ll walk you through like I’m right there in the kitchen with you.

Step 1: Prep time.
Turn the oven on to 350°F. Grease a 9×13 dish. Non-stick spray works, but if you’ve got butter handy, go with that—it adds a little extra flavor.

Step 2: Mix the pumpkin layer.
Whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until it looks smooth and dreamy. It should resemble pie filling. Taste it if you want (I always do).

Step 3: Dump it in.
Pour that pumpkin mix into the pan. It’ll look thin at first, and you’ll probably doubt me here. Don’t worry—it sets as it bakes.

Step 4: Sprinkle the cake mix.
Here comes the “dump” part. Sprinkle the dry spice cake mix evenly across the pumpkin layer. Resist the urge to stir—it feels wrong, but it’s right.

Step 5: Add pecans (if you want).
Scatter them across the top for a little crunch. Or don’t. No judgment.

Step 6: Add the butter.
Cut butter into thin slices and lay them across the surface. Try to cover most of the cake mix—you’ll thank me later when the top comes out golden and crisp.

Step 7: Bake it.
Pop it in the oven for 55–60 minutes. Your house will smell like Thanksgiving has already arrived. The center should be slightly jiggly—like a pumpkin pie that’s just right.

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Step 8: Cool before digging in.
I know, waiting is cruel. But 30 minutes of cooling gives you perfect layers instead of pumpkin soup.

Storage Options:

This dessert has legs—it keeps really well. Cover the dish and stash it in the fridge for up to 4 days. Honestly, it’s even better on day two after the flavors hang out a bit. Want to freeze it? Totally doable. Slice it into squares, wrap them tight, and freeze for up to 2 months. When you’re ready, thaw in the fridge and warm it in the oven. It’s almost as good as fresh. Almost.

Variations and Substitutions:

Here’s where you can have fun and make this Pumpkin Dump Cake Recipe your own:

Cake mix: Swap spice cake mix with yellow or white for a milder flavor—or go rogue with chocolate.
Nuts: Pecans not your thing? Walnuts, almonds, or no nuts at all work just fine.
Dairy-free: Use a plant-based butter and evaporated coconut milk.
Extra spice: Add a little more cinnamon or nutmeg if you like your desserts bold.
Sugar swap: Brown sugar adds a caramel note that makes it taste extra cozy.

What to Serve with Pumpkin Dump Cake?

This dessert is great alone, but let’s be real—it’s even better dressed up.

Whipped cream on top—light, fluffy, and classic.
Vanilla ice cream melting into the warm cake. (Seriously, try this once, and you’ll never go back.)
Caramel drizzle if you’re in the mood to impress.
Coffee or tea to cut the sweetness.
Holiday spread—line it up with pies and watch this disappear first.

Frequently Asked Questions:

Do I have to refrigerate it?
Yep, because of the pumpkin custard base.

Can I make it ahead?
Yes! In fact, I think it tastes better the next day.

Can I use pumpkin pie filling instead of purée?
Nope. Pie filling has sugar and spices already, and it’ll mess with the recipe balance.

And that’s the Pumpkin Dump Cake Recipe—easy, cozy, and maybe a little addictive. Honestly, it’s the kind of dessert that makes you look like you put in way more effort than you did. So tell me—are you team pie, or are you ready to join the dump cake club?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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