Easy Pumpkin Dump Cake Recipe — Like Pumpkin Pie With a Buttery, Golden Crumble Top
A creamy, spiced pumpkin layer on the bottom and a crisp, buttery cake topping on top. Ten minutes of prep, one pan, no mixer. This is the pumpkin dump cake recipe I make every single fall.
The first cold evening of the year always does something to me. I pull out the big sweaters, light a candle, and suddenly I need something pumpkin in the oven.
This pumpkin dump cake is what I make on those nights. You whisk a can of pumpkin with a few pantry things, sprinkle dry cake mix on top, drizzle melted butter over it, and walk away. That’s honestly it.
What comes out of the oven is so good. The bottom bakes into a soft, custardy layer that tastes a lot like pumpkin pie, and the top turns golden and a little crunchy around the edges, almost like a cobbler. The whole house smells like cinnamon and brown sugar while it bakes.
My kids hover by the oven door for this one, and it’s become my go-to when I need a quick Thanksgiving dessert that doesn’t involve rolling out pie crust. If you’ve been looking for an easy fall dessert that feels cozy but takes almost no effort, this pumpkin dump cake recipe is it.
Why You’ll Love This Pumpkin Dump Cake
- 10 minutes of hands-on time — one bowl, one whisk, one baking dish
- Pumpkin pie flavor without the crust — creamy and spiced underneath, buttery on top
- Made with pantry staples — canned pumpkin puree, a box of cake mix, evaporated milk
- Budget-friendly — feeds a crowd for the price of a store-bought pie
- Crowd-pleaser — the kind of dessert people go back for seconds on, quietly
- Great for Thanksgiving — bakes while you deal with everything else
- Flexible — use yellow cake mix or spice cake mix, add pecans or skip them
How to Make Pumpkin Dump Cake
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1Preheat and prep the pan. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
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2Whisk the pumpkin layer. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth with no streaks of egg. Pour it into the baking dish and spread it out evenly.
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3Sprinkle on the cake mix. Sprinkle the dry cake mix evenly over the pumpkin layer. Don’t stir it in — it should just sit on top. Break up any big clumps with your fingers so it’s an even layer from edge to edge.💡 Sprinkle it on with a spoon instead of dumping it all at once. You’ll get a much more even top and fewer floury patches.
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4Add pecans and butter. Scatter the chopped pecans over the cake mix, if using. Then slowly drizzle the melted butter over the whole surface, trying to moisten as much of the dry mix as you can.⚠️ Dry spots of cake mix stay powdery after baking. Go slowly with the butter and cover the corners too — that’s where they like to hide.
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5Bake until golden. Bake for 50–60 minutes, until the top is deep golden brown and the center barely jiggles when you nudge the pan. A toothpick in the middle should come out mostly clean.
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6Let it rest, then serve. Cool for at least 15 minutes so the pumpkin layer can set. Scoop it out warm with whipped cream or a scoop of vanilla ice cream.
Easy Pumpkin Dump Cake Recipe — Like Pumpkin Pie With a Buttery, Golden Crumble Top
🧄 Ingredients
- 15 ¾ oz pumpkin puree
- 12 ¾ oz evaporated milk
- 3 ¾ large eggs
- 1 ¾ cup light brown sugar
- 2 ¾ tsp pumpkin pie spice
- 1 ¾ tsp vanilla extract
- 1 ¾ pinch salt
- 1 ¾ box yellow cake mix
- 12 ¾ tbsp butter, melted
- 1 ¾ cup chopped pecans
📋 Instructions
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1
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
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2
In a large bowl, whisk the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, vanilla and salt until smooth. Pour into the baking dish and spread evenly.
💡 Whisk until you see no streaks of egg for an even, custardy layer. -
3
Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir. Break up any large clumps with your fingers.
💡 Sprinkle with a spoon for an even layer with no floury patches. -
4
Scatter the chopped pecans over the cake mix, if using. Slowly drizzle the melted butter over the entire surface, covering as much of the dry mix as you can.
💡 Don\'t forget the corners. Dry spots stay powdery after baking. -
5
Bake for 50 to 60 minutes, until the top is deep golden brown and the center barely jiggles.
💡 A toothpick in the center should come out mostly clean. -
6
Let the dump cake cool for at least 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
💡 Resting lets the pumpkin layer set so it scoops neatly.
Nutrition Per Serving
💡 Pro Tips
- Use pumpkin puree, not pie filling. Pie filling is already sweetened and spiced, so the cake ends up too sweet and a little gummy.
- Cover every bit of cake mix with butter. Dry spots stay powdery. If you see a few after drizzling, a tiny bit of extra melted butter fixes it.
- Want a crunchier top? Slice cold butter into thin pats and lay them over the cake mix instead of drizzling. It bakes up more like a cobbler crust.
- Don’t pull it too early. The edges should be bubbling and the top deep golden. Underbaked, the middle stays soupy.
- Give it time to rest. Fifteen minutes out of the oven makes the difference between a neat scoop and a puddle.
- Bring the eggs to room temperature if you remember. They whisk in smoother and the pumpkin layer bakes more evenly.
Variations to Try
Use spice cake mix and add ½ tsp ground ginger, a pinch of cardamom, and a pinch of black pepper to the pumpkin layer. Warm and cozy with a little kick — lovely with a hot coffee.
Just pumpkin puree, spice cake mix, and butter. Stir 1 tsp pumpkin pie spice into the pumpkin, spread it in the pan, top with the cake mix and butter, and bake the same way. Less custardy, but so easy.
Use fat-free evaporated milk, cut the brown sugar to ½ cup, and reduce the butter to ½ cup. You’ll still get a golden top — just a little less rich.
Dollop 4 oz of softened cream cheese, beaten with 2 tbsp sugar, over the pumpkin layer before adding the cake mix. Tastes like pumpkin cheesecake met a cobbler.
Serving Ideas
- Warm with a scoop of vanilla ice cream melting into the top — the classic, and for good reason
- With a big spoonful of whipped cream and a light dusting of cinnamon
- Drizzled with salted caramel sauce for something a little more special
- Alongside hot coffee, chai, or warm apple cider on a chilly afternoon
- On the Thanksgiving dessert table, served right from the baking dish with a big spoon — very cozy, zero fuss
Storage & Reheating
| Where | How long | Notes |
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| 🏠 Counter | Up to 2 hours | It has eggs and milk, so it shouldn’t sit out longer than that |
| ❄️ Fridge | Up to 4 days | Cover the dish tightly with foil or plastic wrap once cooled |
| 🧊 Freezer | Up to 2 months | Freeze individual portions in airtight containers; thaw overnight in the fridge |
| 🔥 Reheat | 15–20 sec per serving | Microwave a single portion, or warm the whole dish covered in foil at 325°F for 15 minutes |
Frequently Asked Questions
This is one of those desserts I come back to every October and November without even thinking about it. It’s simple, it’s warm, and it makes the whole kitchen smell like fall.
Make it for Thanksgiving, for a Sunday dinner, or just because it’s chilly out and you want something sweet with your coffee. If you try this pumpkin dump cake, let me know in the comments how it turned out — I love hearing what you top it with! 🤍
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