Easy Pumpkin Dump Cake Recipe for Fall

If you love pumpkin pie but don’t love making pie crust, you’re going to want to put this easy pumpkin dump cake on your fall baking list.

This dessert has all the cozy flavors of pumpkin pie, but it’s much easier to make. There’s no rolling out pie dough and no complicated decorating.

You simply mix the pumpkin filling, sprinkle the cake mix over the top, add melted butter, and let the oven do the work.

The result is a warm, creamy pumpkin layer underneath a buttery, golden cake topping. Add a little whipped cream or a scoop of vanilla ice cream, and you have an incredibly easy fall dessert.

It’s especially nice for Thanksgiving when you’re already making a dozen other things in the kitchen.

Why You’ll Love This Pumpkin Dump Cake

There are a lot of reasons to keep this recipe handy during pumpkin season.

It’s incredibly easy. You don’t need any special baking skills or equipment.

It feeds a crowd. One baking dish gives you plenty of servings for Thanksgiving or a fall gathering.

It’s a great alternative to pumpkin pie. You get all those familiar pumpkin pie flavors without having to make a pie crust.

You can make it ahead. That makes it especially useful when you’re planning a holiday meal.

And honestly, there’s something wonderful about pulling a warm pumpkin dessert out of the oven when the house is full of the smell of cinnamon and pumpkin spice.

Ingredients

For the pumpkin filling, you’ll need:

• 1 can pumpkin puree
• 1 can evaporated milk
• Eggs
• Granulated sugar
• Pumpkin pie spice
• Vanilla extract
• Salt

For the topping:

• 1 box yellow cake mix
• Butter
• Chopped pecans or walnuts, optional

Pumpkin Puree or Pumpkin Pie Filling?

Make sure you use plain pumpkin puree for this recipe.

Pumpkin pie filling already has sugar and spices added to it, so using it would change the sweetness and flavor of the finished dessert.

How to Make Pumpkin Dump Cake

1. Prepare the Baking Dish

Preheat your oven to 350°F.

Grease a 9×13-inch baking dish and set it aside.

2. Make the Pumpkin Filling

In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla, and salt.

Whisk everything together until smooth.

Pour the pumpkin mixture into your prepared baking dish.

3. Add the Cake Mix

Sprinkle the dry yellow cake mix evenly over the entire surface of the pumpkin mixture.

Don’t stir it in.

The cake mix is going to form that delicious buttery topping as it bakes.

4. Add the Butter

Melt the butter and drizzle it evenly over the top of the cake mix.

Try to cover as much of the dry cake mix as possible.

If you’re adding chopped pecans or walnuts, sprinkle them over the top.

5. Bake

Place the baking dish in the oven and bake for approximately 50–60 minutes, or until the top is golden brown and the pumpkin filling is set.

The center may still have a slight jiggle when you take it out, but it should not look liquid.

Let the pumpkin dump cake cool for a little while before serving.

How to Serve Pumpkin Dump Cake

This is one of those desserts that is even better when served warm.

Spoon it onto individual plates and top it with a dollop of whipped cream.

Or, if you’re feeling especially indulgent, add a scoop of vanilla ice cream.

The cold, creamy ice cream melting into the warm pumpkin filling and buttery cake topping is pretty hard to beat.

You can also sprinkle a little extra pumpkin pie spice or cinnamon over the top before serving.

Add Pecans for Extra Crunch

One of my favorite additions to pumpkin dump cake is chopped pecans.

The pumpkin filling is creamy and soft, while the buttery cake topping gets golden and crisp around the edges. The pecans add another layer of texture and a delicious nutty flavor.

If you have family members with nut allergies, though, you can easily leave them out.

The cake is delicious either way.

Can I Make Pumpkin Dump Cake Ahead of Time?

Yes!

This is actually a great make-ahead dessert for Thanksgiving.

You can bake the dump cake earlier in the day and let it cool. When you’re ready to serve it, you can warm individual portions in the microwave or gently reheat the entire dish in the oven.

If you’re making it the day before, cover it and refrigerate it.

Because the dessert contains eggs and evaporated milk, leftovers should be refrigerated.

Pumpkin Dump Cake for Thanksgiving

If you’re looking for an easy Thanksgiving dessert, this recipe is worth adding to your menu.

Thanksgiving is already a big cooking day. Between the turkey, mashed potatoes, stuffing, vegetables, rolls, and all the other side dishes, dessert doesn’t need to be complicated.

That’s one reason I love recipes like this.

You can get a delicious homemade pumpkin dessert on the table without spending your afternoon making pie crust.

And if you’re feeding a crowd, a 9×13-inch pan makes it easy to serve everyone.

More Pumpkin Recipes to Try

If you’re in the middle of pumpkin season, there are plenty of other cozy recipes to try.

For breakfast, make a loaf of Classic Pumpkin Bread or a batch of pumpkin muffins.

If you’re looking for something sweet to serve with coffee, try Pumpkin Coffee Cake.

And for another easy pumpkin dessert, my Pumpkin Bars with Cream Cheese Frosting are soft, warmly spiced, and topped with a creamy homemade frosting.

You might also enjoy Pumpkin Fudge if you’re looking for a smaller treat to make for fall gatherings or holiday gifts.

And if you want more ideas, be sure to check out my collection of cozy pumpkin recipes for fall.

Pumpkin dump cake is one of those recipes that makes me appreciate simple baking.

You don’t need to make a perfect pie crust. You don’t need special decorating skills. And you don’t need a long list of complicated ingredients.

Just mix, sprinkle, drizzle, and bake.

The result is a warm, buttery, pumpkin-filled dessert that tastes like fall.

And when you put a scoop of vanilla ice cream on top while it’s still warm?

Well, that’s when this easy dessert really becomes something special.

Follow my Fall Recipes board on Pinterest.