Pumpkin Dump Cake is a deliciously simple dessert that brings together the warm flavors of pumpkin, cinnamon, and nutmeg with a sweet, crumbly cake topping. It’s called a “dump” cake because you literally dump all the ingredients into a pan and let the oven do the work for you. The result is a cozy, comforting treat that’s perfect for the fall season or anytime you want a little taste of pumpkin goodness.
I love how easy this cake is to make—no mixing bowls or fancy steps needed. I usually grab a can of pumpkin puree, some spices, a box of yellow cake mix, and a bit of butter. It’s one of those recipes that I keep in my back pocket when I need something quick but impressive. Plus, it fills the house with the most amazing pumpkin aroma as it bakes.
One of my favorite ways to enjoy Pumpkin Dump Cake is warm, right out of the oven, topped with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect ending to a cozy dinner or a great sweet treat for a casual get-together. If you’re a fan of pumpkin flavors but don’t want to fuss with pie crusts, this cake is definitely worth a try!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for consistent flavor and texture. If you can’t find it, you can make your own by roasting and mashing fresh pumpkin. Avoid pumpkin pie filling, as it’s already sweetened and spiced.
Evaporated Milk: This adds creaminess without extra liquid. You can swap with regular milk or a plant-based milk like oat or almond milk for a dairy-free option. Just note the texture may lighten slightly.
Yellow Cake Mix: The dry cake mix creates the crumbly topping. If you want a gluten-free version, look for a gluten-free yellow cake mix or substitute with a mix of oats and almond flour for a different texture.
Butter: Melted butter is essential for crisping the top. If you prefer, you can use melted coconut oil for a dairy-free twist, which adds a slight coconut flavor that works well with pumpkin.
Nuts: Pecans or walnuts add crunch and nuttiness. Feel free to skip if you have allergies or substitute with toasted pumpkin seeds for extra pumpkin flavor.
How Do I Layer the Ingredients for the Best Texture?
Layering correctly is key in a dump cake to get that perfect creamy bottom and crisp top.
- Start by smoothing the pumpkin mixture evenly in the pan—this moist base sets the flavor and texture.
- Sprinkle the dry cake mix evenly on top—don’t stir, so it forms a crumbly topping rather than blending in.
- Add the chopped nuts uniformly—this creates a crunchy contrast.
- Drizzle melted butter carefully to cover as much surface as possible without mixing.
This technique ensures the cake bakes with a custard-like pumpkin layer below and a golden, buttery topping, making each bite rich and textured.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and easy serving.
- Large mixing bowl – big enough to whisk all the pumpkin ingredients smoothly.
- Whisk – helps blend the pumpkin, eggs, and spices without lumps.
- Measuring cups and spoons – to get accurate amounts of sugar, spices, and butter.
- Microwave-safe bowl or small pan – for melting the butter evenly.
- Spatula or spoon – to spread the pumpkin mixture evenly in the pan.
Flavor Variations & Add-Ins
- Add 1/2 cup mini chocolate chips on top for a sweet surprise that melts into the warm cake.
- Stir in 1/2 cup shredded coconut with the nuts for extra texture and a mild tropical touch.
- Use 1 teaspoon pumpkin pie spice instead of cinnamon and nutmeg for a deeper fall flavor.
- Swap chopped pecans for walnuts or skip nuts for a nut-free version everyone can enjoy.
How to Make Pumpkin Dump Cake?
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 box (15.25 oz) yellow cake mix (dry)
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) unsalted butter, melted
- Whipped cream, for serving (optional)
- Caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This Pumpkin Dump Cake takes about 15 minutes to prepare and about 55 to 60 minutes to bake. After baking, let it cool slightly before serving. Overall, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the cake from sticking.
2. Mix the Pumpkin Base:
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg until everything is smooth and well combined.
3. Layer the Cake:
Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture—don’t stir! Then add the chopped pecans or walnuts evenly on top.
4. Add Butter and Bake:
Drizzle the melted butter evenly over the entire dish, covering as much of the surface as you can. Place the dish in the preheated oven and bake for about 55 to 60 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
5. Cool and Serve:
Remove from the oven and let the cake cool slightly. Serve warm with a dollop of whipped cream and a drizzle of caramel sauce if you like—it makes a cozy, delicious treat perfect for fall!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it until smooth before measuring. Make sure to drain any excess moisture so your cake doesn’t turn out too watery.
Can I Make Pumpkin Dump Cake Ahead of Time?
Absolutely! You can prepare the cake and refrigerate it for up to 2 days before baking. Just bring it to room temperature before baking, and add a few extra minutes to the baking time if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Warm slices gently in the microwave or oven before serving to bring back that fresh-baked taste.
Can I Substitute the Yellow Cake Mix with Another Flavor?
You can try white or spice cake mix for a slightly different flavor, but yellow cake mix works best for the classic pumpkin dump cake texture and taste.
