Pumpkin Dump Cake (Easy Fall Dessert Recipe)

This pumpkin dump cake recipe is a fall dessert you won’t want to miss. It’s filled with warm pumpkin pie spices, a soft, custardy cake base, and a buttery pecan crunch topping that’s downright irresistible. Think of it as the perfect cross between pumpkin pie and cake — rich, moist, and fluffy. It's incredibly easy to make, too, yet it tastes like it came straight from a bakery. I've already made a few popular dump cakes already — my Caramel Apple Dump Cake and Pecan Pie Dump Cake —  and this pumpkin version is just as foolproof and delicious.

Why I Love This Pumpkin Dump Cake

I love dump cake recipes when I’m craving dessert but don’t want to go through all the work of baking from scratch. Let’s be honest — mixing, layering, and frosting a cake can be a bit of a process. But with this pumpkin dump cake, you get the same comforting, bakery-style flavor with almost no effort. It’s simple, convenient, and turns out perfectly every single time.

Even if baking isn’t usually your thing — or if your cakes sometimes don’t turn out quite right (been there!) — this one is practically foolproof. You just layer the ingredients, pop it in the oven, and let the magic happen. The result is a soft, fluffy cake filled with cozy pumpkin pie flavor and topped with buttery, toasted pecans that add the perfect crunch.

And the true test? My wife is a self-proclaimed pumpkin dessert critic, and this is one of her all-time favorites — so you know it’s got to be good. It’s become one of our go-to fall desserts, and it’s always a hit when I bring it to gatherings or serve it for Thanksgiving dinner.

Ingredients You'll Need

• 15 oz. canned pumpkin puree (not pumpkin pie filling)
• 8 oz. evaporated milk
• 1 ½ teaspoon pumpkin pie spice
• ½ cup sugar
• 2 eggs
• 8oz. yellow cake  mix
• ½ cup chopped pecans
• ⅓ cup butter, thinly sliced
• Whipped cream to serve with

How To Make Pumpkin Dump Cake

Step 1: Prep

Preheat oven to 350°F (180°C) and grease a 9-inch baking dish with some butter.

Step 2: Make the Cake Batter

Add the cake mix, sugar, pumpkin pie spice, pumpkin puree, evaporated milk, and eggs to a large bowl. Stir well until you have a smooth batter. Pour the cake batter into the prepared baking pan.

Step 3: Add the Topping

Add the chopped pecans and slices of butter on top of the batter. Try to space them out to cover the entire baking dish. 

Step 4: Bake the Cake

Put the cake in the oven and bake it for 50-55 minutes or until a toothpick inserted in the center comes out clean. Serve warm, with whipped cream and a sprinkle of cinnamon on top. Enjoy!

Recipe Variations To Try

One of the best things about this pumpkin dump cake recipe is how easy it is to customize. Whether you want a different topping, cake mix flavor, or a richer finish, here are some delicious ways to make it your own:

• Skip the nuts or swap the topping: If you’re not a fan of nuts, you can absolutely leave them out — the cake will still have that delicious buttery crunch from the topping. For extra flavor, replace the nuts with the brown sugar crumble from my cinnamon streusel muffins recipe. It adds a sweet, crumbly layer that complements the pumpkin spice flavor.
• Experiment with different cake mixes: This recipe is super flexible! I’ve made it using white cake mix, pumpkin spice cake mix, butter pecan cake mix, and even spice cake mix in place of the traditional yellow cake mix, and each one turns out amazing. The pumpkin spice mix amplifies the cozy fall flavors, while butter pecan adds a rich, nutty twist. Don’t be afraid to try a few variations to find your favorite.
• Add cream cheese frosting for extra indulgence: If you want to take this dessert up a notch, top it with a layer of homemade cream cheese frosting once it cools slightly. It gives the cake a tangy, velvety sweetness that pairs well with the warm pumpkin flavor. You can use the frosting from my banana cake with cream cheese frosting recipe — it’s smooth, rich, and spreads easily over this cake.
• Serve it à la mode: There’s nothing better than the combo of warm pumpkin dump cake and cold vanilla ice cream. The creamy vanilla melts slightly over the spiced cake and buttery topping for the ultimate fall dessert experience. If you want to mix things up, try it with pumpkin ice cream, maple ice cream, or a drizzle of caramel sauce on top for extra sweetness.
• Add more crunch: For more texture, sprinkle toffee bits, crushed graham crackers, or granola over the top before baking. They caramelize in the oven and add an extra layer of crunch to contrast — along with the pecans — to the soft pumpkin base.

How To Store Pumpkin Dump Cake

• At room temperature: Wrap the dish tightly in plastic wrap or put a lid on top and store it in the fridge for up to 3 days. 
• In the fridge: Store any leftover cake slices in an airtight container or individually wrapped in plastic wrap in the fridge for up to 5 days.
• In the freezer: You can also wrap any leftovers in plastic wrap and stick them into a freezer-safe bag. Store them in the freezer for up to 3 months. Let the frozen cake thaw in the fridge overnight before reheating.

Pumpkin Dump Cake FAQS

Can I make pumpkin dump cake ahead of time?

Yes! This pumpkin dump cake is one of the best make-ahead desserts for fall. You can prepare it up to 24 hours in advance, cover it tightly with plastic wrap or foil, and refrigerate it until you’re ready to bake. If you’ve already baked it, simply let it cool, cover it, and store it in the fridge. When ready to serve, reheat it in the oven at 350°F (175°C) for about 10–15 minutes until warm. It’s perfect for Thanksgiving or holiday gatherings when you want dessert done early.

Can I reheat pumpkin dump cake?

Absolutely. The easiest way is to place a slice on a microwave-safe plate and microwave for 10–15 seconds until just warm. If you’re reheating a larger portion, cover the dish with foil and bake at 350°F for about 10 minutes to restore its crispy topping. I recommend serving it warm with vanilla ice cream or whipped cream — that’s when it tastes the best!

How can I tell when pumpkin dump cake is baked?

Your pumpkin dump cake is ready when the top is golden brown and crisp and the filling looks set but slightly soft in the center. The edges should be firm and bubbling, while the middle should jiggle just slightly. If you insert a toothpick into the topping, it should come out mostly clean with a few moist crumbs.

Why is my dump cake soggy?

A soggy dump cake usually means too much liquid or uneven butter distribution. Make sure to drain any excess liquid from your pumpkin puree if it’s watery and spread the butter evenly across the top of the cake mix. Using melted butter or thin slices helps it soak evenly into the cake mix for a crisp, golden crust. Also, avoid covering the cake immediately after baking — letting it cool uncovered helps prevent steam from softening the top.

How can I change the flavor of this pumpkin dump cake?

This easy pumpkin dessert is super customizable! Try swapping the yellow cake mix for spice cake mix, butter pecan cake mix, or white cake mix for a different flavor. You can also replace the pecans with toffee bits, chocolate chips, walnuts, or shredded coconut for new textures. For an even more indulgent twist, drizzle caramel sauce on top or layer cream cheese frosting once it cools.

Can I make pumpkin dump cake without nuts?

Yes! If you prefer a nut-free version, just leave them out or substitute with crushed graham crackers, granola, or toffee bits for crunch. The topping will still bake up buttery and crisp without any nuts.

What’s the best way to serve pumpkin dump cake?

Pumpkin dump cake tastes incredible warm, fresh from the oven, with whipped cream on top and a scoop of vanilla ice cream on the side. You can also top it with vanilla frosting or a cream cheese frosting for an indulgent bakery-style dessert. 

More Pumpkin Recipes To Try 

• Pumpkin Cookies With Cream Cheese Frosting
• Pumpkin Pie with Graham Cracker Crust
• Pumpkin Cream Cheese Dip
• Pumpkin Cheesecake Bars
• Pumpkin Custard Pie