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Home / Recipes / Dessert / Pumpkin Dump Cake

Pumpkin Dump Cake

1 hr 30 mins
| 8 Comments |
4.91 from 10 votes
Jump to Recipe 10/02/19 | Updated: 09/16/20 | by Nora

This Pumpkin Dump Cake is ridiculously easy to put together with pantry staples you probably already have on hand. You’ll be making this all fall long!

slice of pumpkin dump cake with a scoop of ice cream
Nora Rusev from Savory Nothings

A Note from Nora

As much as I dislike the term “dump cake”… This pumpkin dump cake is too good not to share! My special secret is stirring half of the cake mix into the pumpkin layer for a less gooey, more sliceable cake. I usually use homemade cake mix (because I’m that person) for this, but boxed obviously works in a pinch! This is one of my favorite fall desserts, right along my Pumpkin Pie Cookies and my Quick Apple Crisp!

slice of pumpkin dump cake with a scoop of ice cream

How to Make Pumpkin Dump Cake

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 30 mins

Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.

Pumpkin Dump Cake Video Tutorial:

Ingredients for Pumpkin Dump Cake

This easy autumn dessert is made with yellow cake mix for extra convenience! Use your own homemade cake mix if you want to make your cake from scratch – it only takes a few minutes extra!

You Need:

  • 1 can (30 oz) pumpkin puree
  • 1.5 cups milk OR 1 can evaporated milk
  • ⅔ cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice (Click here for my homemade recipe)
  • 1 teaspoon ground cinnamon
  • 1 box yellow cake mix
  • 1 stick butter, thinly sliced
  • 1 cup chopped pecans

Ingredient Swaps

  • try a box of spice cake for a fun flavor twist – cut back on the spices called for in the recipe, or omit them completely to avoid an overly spiced cake
  • evaporated milk makes for a richer cake, but regular milk works like a charm if you don’t have any evaporated milk on hand
  • feel free to omit the pecans if you don’t have any/are allergic – you’re going to miss out on some of the crunch, but the cake is still delicious without
  • cut the butter into the cake mix for the topping before sprinkling them on the cake to make a streusel topping

Equipment Needed for this Pumpkin Dump Cake Recipe

You need the following equipment ready (which is hardly anything, you don’t even need a bowl!)

  • a 9×13 Inch baking pan
  • measuring cups and spoons
  • a whisk
  • a knife to slice the butter

Steps

This is a very easy recipe – you mix everything right in the baking dish, then simply bake! A fuss free autumn dessert 🍂

1 – Combine ingredients for the pumpkin layer:

First, preheat your oven to 350F and lightly grease a 9×13 inch baking pan.

Then, place all ingredients except for the cake mix, pecans and butter in the pan and whisk well until smooth.

Add HALF of the cake mix and whisk until smooth.

Pumpkin dump cake how to image 1

2 – Add topping:

Evenly sprinkle the remaining cake mix over the prepared pumpkin layer.

Evenly sprinkle the chopped pecans over the cake mix.

Pumpkin dump cake how to image 2

Finally, cover the entire cake evenly with thinly sliced butter pieces.

Pumpkin dump cake how to image 3

3 – Bake the pumpkin dump cake:

Bake the cake for 50-60 minutes, or until a toothpick inserted into the middle comes out just clean.

I recommend you let the cake cool in the pan on a cooking rack for at least 20 minutes before slicing.

I know it’s hard to wait 🙈 but the cake slices way better if it has had the chance to cook down a little!

Nora’s Tips for the Best Pumpkin Dump Cake:

  • Don’t worry about overmixing the pumpkin layer – make sure it’s a smooth batter or you’ll end up with pockets of dry cake mix in your cake
  • try to cover the top of the cake as evenly and completely as you can with the sliced butter, or you’ll have a sandy topping in places
  • butter is easiest to thinly slice if it’s very well chilled or slightly frozen (just place it in the freezer for 15-30 minutes before slicing)
  • do not overbake the cake, or the pecans will burn. The pumpkin layer is slightly gooey when done (not raw though – just a little gooey).

Topping ideas for your pumpkin dump cake:

cinnamon apples in a white bowl

Brown Sugar Cinnamon Apples

4.75 from 4 votes
overhead view of whipped cream in white bowl with spoon

Homemade Whipped Cream

5 from 1 vote

Or a scoop of vanilla ice cream!

More Baking Recipes with Pumpkin:

  • Pumpkin Crumb Muffins
  • Streusel Pumpkin Bread
  • Chocolate Chip Pumpkin Cookies

Print the Recipe:

Printable Recipe Card
slice of pumpkin dump cake with a scoop of ice cream
Save Recipe Saved!

Pumpkin Dump Cake

This Pumpkin Dump Cake is ridiculously easy to put together with pantry staples you probably already have on hand. You'll be making this all fall long!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.91 from 10 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 1 hr
Total 1 hr 30 mins
Servings 12

Equipment

  • 9×13 inch Baking Dish
  • Measuring Cups
  • whisk
  • Knife

Ingredients
 

  • 1 can (30 oz) pumpkin puree
  • 1.5 cups Milk OR 1 can evaporated milk
  • ⅔ cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 box yellow cake mix
  • 1 stick butter melted
  • 1 cup chopped pecans

Instructions
 

  • Prep: Lightly grease a 9×13 inch cake pan. Preheat the oven to 350º F.
  • Make cake: Add pumpkin, milk, sugar, eggs, pumpkin spice, cinnamon and HALF of the cake mix to the prepared cake pan and mix well. Sprinkle the remaining cake mix on top, then evenly sprinkle with pecans and evenly top with sliced butter.
  • Bake: Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for at least 20 minutes before slicing to serve.
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Nutrition

Calories: 279kcalCarbohydrates: 46gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 42mgSodium: 308mgPotassium: 131mgFiber: 1gSugar: 30gVitamin A: 122IUVitamin C: 1mgCalcium: 143mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

Try these fall desserts next:

white bowl filled with apple crisp and ice cream
Easy Apple Crisp
stack of pumpkin pie cookies
Pumpkin Pie Cookies
slice of chocolate chip pumpkin bread
Chocolate Chip Pumpkin Bread
close up photo of a slice of pumpkin pie
Classic Pumpkin Pie
Pumpkin Chocolate Chip Oatmeal Cookies on a table from above
Pumpkin Chocolate Chip Oatmeal Cookies

P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Jana says

    November 25, 2021 at 12:26 pm

    I would love to make this fir Friendsgivibg, but my friend is coeliac. Do you think it’ll work with gf cake mix or is there another way to make it gf?

    Reply
    • Nora says

      November 25, 2021 at 1:21 pm

      Jana, I have ever tried it so I can’t say it will 100% for sure work. But I don’t see a reason why it wouldn’t! Let me know what you think if you do try it.

      Reply
  2. Janet Werner says

    November 23, 2021 at 1:10 pm

    Can you make the cake ahead of time?

    Reply
    • Nora says

      November 24, 2021 at 10:54 am

      Janet, you can keep it wrapped inelastic wrap in the fridge for up to 2 days. Hope this helps!

      Reply
  3. Judy says

    November 06, 2021 at 1:25 am

    This is a favorite! I made it for our Community Group and some comments were “this is the best pumpkin dessert I’ve ever had “ and “ this is better than pumpkin pie “ and my husband requested this to be our all time pumpkin dessert.

    Reply
    • Nora says

      November 06, 2021 at 8:57 pm

      Now that’s great feedback, Judy! Thank you so much for sharing.

      Reply
  4. Kim O. says

    November 28, 2020 at 3:18 am

    5 stars
    I made this cake for Thanksgiving in place of pumpkin pie. It was a hit. The only thing I did different was add some coconut along with the pecans.

    Reply
  5. Danielle Reynolds says

    September 18, 2020 at 2:27 am

    5 stars
    This is delicious! With the pumpkin shortage…I made this with one small can of pumpkin instead of the large and it was still great. Also….I didn’t have a yellow cake mix but I did have a spice cake mix….it was DELICIOUS!!

    Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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