This easy Pumpkin Dump Cake is warm, cozy, and made with just a few simple ingredients. With layers of spiced pumpkin, buttery cake mix, and toffee pieces, it’s an easy treat that’s perfect for holiday gatherings or weeknight cravings. If you’re looking for a quick and delicious pumpkin dessert, this one’s a must-try!

You’ll also love these Pumpkin Oatmeal Cookies, Pumpkin Mug Cake, and Pumpkin Cobbler!

A slice of pumpkin dump cake topped with a scoop of vanilla ice cream, drizzled with caramel sauce and sprinkled with chopped nuts, sits on a plate with a fork and a star anise as garnish.

If dump cake recipes are your jam, then you’ve come to the right place!

Unlike traditional pumpkin pie, this pumpkin cake dump cake requires no rolling, mixing, or complicated steps.

Just like this caramel apple dump cake and blueberry dump cake, you simply “dump” everything into a baking dish and let the oven do the work. This easy dump cake recipe is perfect for busy families, beginner bakers, or anyone who needs a crowd-pleasing dessert without the stress.

The texture is rich and custard-like on the bottom with a golden, slightly crisp topping that’s totally irresistible.

Serve this easy fall dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream. It makes the best treat that’s loaded with fall flavors.

Whether you’re hosting Thanksgiving, heading to a potluck, or just craving something sweet and pumpkin-y, this easy pumpkin dump cake recipe is always a hit. 

A white baking dish with pumpkin dump cake, one square piece being lifted out with a cake server. A plated slice with ice cream and caramel sauce sits nearby, with a bowl of chopped nuts and a cinnamon stick on the table.

Why You’ll Love This Recipe:

  • Easy to Make: Just mix, dump, and bake. No fancy tools or techniques needed.
  • Perfect for Fall: Packed with cozy pumpkin spice flavor that’s made for the season.
  • Minimal Ingredients: Made with pantry staples like canned pumpkin, cake mix, and evaporated milk.
  • Great for Gatherings: Feeds a crowd and is always a hit at potlucks, parties, or holiday dinners.
  • Customizable: Add pecans, drizzle with caramel, or serve with ice cream for a fun twist.
  • Make-Ahead Friendly: Can be baked in advance and reheated before serving.

Variations:

  • Spice cake mix: Swap the yellow cake mix for spice cake mix to double down on that warm fall flavor.
  • Add cream cheese: Drop spoonfuls of sweetened cream cheese over the pumpkin layer for a creamy, tangy twist.
  • Use walnuts or pecans: They add a great crunch and texture to the cake.
  • Drizzle with caramel: After baking, drizzle with caramel sauce for extra sweetness and a bakery-style finish.
  • Add chocolate chips: Sprinkle mini chocolate chips on top of the cake mix before baking for a rich, melty addition.
A flat lay of baking ingredients: a bag of cake mix, sweetened condensed milk, a bowl of brown sugar, three eggs, a small bowl of melted butter, a jar of cinnamon, a can of pumpkin puree, and a spoon with salt.

Ingredients Needed:

  • Canned pumpkin purée: This is the base of your dump cake. It provides rich pumpkin flavor and a smooth, velvety texture. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
  • Evaporated milk: Helps create a custard-like consistency in the pumpkin layer. It’s creamier than regular milk and balances the sweetness.
  • Brown sugar: Adds sweetness to the pumpkin base and enhances the overall flavor.
  • Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives this dessert its warm, fall-inspired flavor.
  • Salt: Just a pinch helps balance out the sweetness and bring out the spice and pumpkin flavors.
  • Cake mix: Acts as the topping for the dump cake. When baked, it creates a buttery, slightly crisp layer that contrasts perfectly with the soft pumpkin base.
  • Butter: Melted and poured over the cake mix to help it brown and bind together while baking. It gives the top a golden, rich finish.
  • Toffee Bits: You can also use chopped pecans or walnuts for some crunchiness.

How to Make Pumpkin Spice Dump Cake:

  • Prepare: Preheat your oven to 350F and lightly grease a baking dish with cooking spray.
  • Whisk: In a large bowl, add the pumpkin, evaporated milk, brown sugar, pumpkin pie spice, and salt. Whisk well to combine and then pour mixture into the prepared pan.
A glass bowl filled with thick, smooth, dump cake batter sits on a light beige textured surface.
A white rectangular baking dish filled with a smooth layer of orange-brown dump cake batter, set on a light beige textured surface.
  • Sprinkle: Add the cake mix evenly over the top of the pumpkin mixture and if using toffee or nuts, add on top of the cake mixture. Drizzle the melted butter evenly over the top (it’s ok if there are a few dry spots).
  • Bake: Place pan into the oven and bake for 45-50 minutes, or until the edges are set and the center is mostly set. Let it cool slightly before serving. 
A white rectangular baking dish topped with cake mix, with a lightly smoothed surface, sits on a beige countertop.
A rectangular white baking dish filled with an unbaked mixture of yellow melted butter, cake mix, and some dry ingredients, showing a marbled texture, on a light-colored countertop.

How to Store:

  • Refrigerator: Let the cake cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to four days.
  • To reheat: Warm individual portions in the microwave for 20–30 seconds or bake in a 300°F oven until heated through.
  • Freezer: You can freeze pumpkin dump cake for up to two months. Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Thaw overnight in the fridge before reheating.

Can I use pumpkin pie filling instead of pumpkin purée?

It’s best to use 100% pure canned pumpkin puree in this easy recipe. Pumpkin pie filling contains added sugar and spices, which can throw off the flavor and texture of the recipe.

A slice of pumpkin dump cake topped with a scoop of vanilla ice cream, drizzled with caramel sauce, and garnished with chopped nuts and a star anise on a decorative white plate. A fork holds a bite of the cake.

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

Nope! Simply sprinkle the dry cake mix evenly over the pumpkin base, no mixing needed. That’s what gives the topping its crumbly, buttery texture.

How do I know when the dump cake is done?

The edges should be set, the top golden brown, and the center should jiggle only slightly. A toothpick inserted near the center should come out mostly clean.

Can I make this ahead of time?

Yes! You can bake this easy pumpkin dessert a day in advance and store it in the fridge. Reheat individual servings in the microwave or warm the whole dish in the oven before serving.

A slice of pumpkin dump cake topped with a scoop of vanilla ice cream, toffee bits, and caramel drizzle on a white plate. A pan of more dessert and a cinnamon stick are in the background.

Serving Suggestions:

  • Warm with vanilla ice cream: Melty ice cream over warm pumpkin cake is pure fall comfort.
  • Topped with whipped cream: A dollop of homemade or store-bought whipped cream adds a light, fluffy touch.
  • Drizzle with caramel sauce: Take it up a notch with a generous drizzle of caramel for extra indulgence.
  • Sprinkle with cinnamon sugar: Just before serving, add a little cinnamon sugar on top for added warmth and texture to this easy pumpkin recipe.

Tips and Tricks:

  • Don’t stir the layers! The magic of a dump cake is layering…mixing can mess up the texture.
  • Melt the butter: Drizzle it evenly over the cake mix to ensure the top bakes up golden and crisp.
  • Cover loosely with foil: If the top starts to brown too quickly before the center is fully set.
  • Let it cool slightly before serving: This is so the layers can set and scoop more easily.
  • Serve warm with ice cream or whipped cream: For the ultimate cozy dessert experience.
A fork rests in a slice of spiced pumpkin dump cake topped with a scoop of vanilla ice cream, chopped pecans, and caramel drizzle on a white plate. An anise star garnish sits beside the dessert.

Looking for More Easy Pumpkin Desserts? I’ve Got You Covered!

A slice of pumpkin dump cake topped with a scoop of vanilla ice cream, drizzled with caramel sauce and sprinkled with chopped nuts, sits on a plate with a fork and a star anise as garnish.

Pumpkin Dump Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This easy Pumpkin Dump Cake is warm, cozy, and made with just a few simple ingredients. With layers of spiced pumpkin, buttery cake mix, and toffee pieces, it’s an easy treat that’s perfect for holiday gatherings or weeknight cravings. If you’re looking for a quick and delicious pumpkin dessert, this one’s a must-try!
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Ingredients
 

  • 1 (15 ounce) can pure pumpkin, (not pumpkin pie filling)
  • 1 (12 ounce) can evaporated milk
  • ¾ cup packed light brown sugar
  • 3 large eggs
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 (15.25 ounce) box yellow cake mix OR spice cake mix
  • 1 cup unsalted butter, (melted)
  • Chopped pecans, walnuts, or toffee bits for topping, (if desired)

Equipment

Instructions
 

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch baking pan or glass dish with non-stick cooking spray.
  • In a large bowl, add the pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice, and salt. Stir well to combine and then pour mixture into prepared pan and spread in an even layer.
  • Sprinkle cake mix over top of pumpkin mixture and if using toffee bits or nuts, sprinkle on top of cake mix. Drizzle the melted butter evenly over the top of cake mix (it's ok if there are a few dry spots).
  • Bake for 45-50 minutes, or until the edges of the cake are set and the center is mostly set (it will still be slightly gooey). Remove from the oven and allow to cool completely (while you can serve this warm, it won't have time to set and will scoop out in blobs). Serve with caramel sauce and/or vanilla ice cream, if desired.

Notes

  • Leftovers will keep in an airtight container in the refrigerator for up to four days.
  • Freezer: You can freeze pumpkin dump cake for up to two months. Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Thaw overnight in the fridge before reheating.
  • To reheat: Warm individual portions in the microwave for 20–30 seconds or bake in a 300°F oven until heated through.
  • See my tips and tricks for making this Pumpkin Dump Cake above the recipe box.
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.