If you’re looking for a cozy, foolproof dessert that feels like a warm hug on a plate, you’re going to adore this Pumpkin Dump Cake Recipe. I absolutely love how effortlessly it comes together with pantry staples, and every time I make it, my family goes crazy for the rich, spiced flavors. Stick with me because I’m about to share everything that’ll help you nail this recipe perfectly on your first try and every time after.

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Why You’ll Love This Recipe

Simplicity: It’s called a “dump cake” for a reason — just dump, mix, and bake. No fuss at all.
Bold Pumpkin Flavor: Thanks to the pumpkin pie filling and warm spices, it’s bursting with classic fall vibes.
Crowd-Pleasing: My family literally fights over the last slice, and yours will too.
Flexible Serving: Whether warm, room temp, or chilled, it tastes amazing — making it perfect for any occasion.

The image shows two servings of a dessert on white plates set on a white marbled surface. Each serving has two main layers: a square piece of pecan dessert with a crumbly, nutty texture and a rich brown color on top, and a scoop of creamy pale yellow ice cream beside it. In the background, there is a white baking dish with more pecan dessert inside, slightly blurred. The overall look is warm and inviting, showing contrast between the rough texture of the dessert and the smooth ice cream. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Dump Cake, pumpkin dump cake, fall dessert recipes, easy dump cake, pumpkin dessert

Ingredients You’ll Need

The magic of this Pumpkin Dump Cake Recipe lies in its simple ingredients working together perfectly. Here’s the low-down on what you’ll want to keep on hand and some tips for picking the best ones.

Flat lay of a small white ceramic bowl filled with bright orange pumpkin pie filling, a small white bowl of creamy evaporated milk, four whole brown eggs with clean shells, a simple white ceramic bowl holding an even layer of finely ground spice cake mix in warm beige tones, a small white bowl containing melted golden butter, and a small white bowl of roughly chopped pecans arranged neatly, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Dump Cake, pumpkin dump cake, fall dessert recipes, easy dump cake, pumpkin dessert

Pumpkin pie filling: Make sure it’s pie filling, not plain canned pumpkin—that added sugar and spice makes all the difference.
Evaporated milk: It adds richness and creaminess that you just can’t get from regular milk.
Eggs: Four large eggs help the cake set nicely and give it structure.
Spice cake mix: This is your shortcut to adding that warm blend of cinnamon, cloves, and nutmeg effortlessly.
Unsalted butter: Melt it for drizzling — it helps crisp and brown the top layer beautifully.
Chopped pecans (optional): Add for a lovely crunch on top, but feel free to skip if nuts aren’t your thing.
Whipped cream or ice cream (optional): The perfect crown for serving, letting the flavors really shine.
Spices for garnish (optional): A sprinkle of cinnamon or pumpkin pie spice adds that cozy finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Once you get the hang of this Pumpkin Dump Cake Recipe, I encourage you to make it your own. I’ve tried a few tasty tweaks here and there that might inspire you to get creative too.

Nut-Free Version: Skip the pecans and try toasting coconut flakes on top for a different crunch I’ve grown to love.
Extra Spice Boost: Add an extra sprinkle of cinnamon or ginger to the cake mix layer before baking for a punchier spice vibe.
Sweetener Swap: If you want it less sweet, use pumpkin puree instead of pie filling and add your own sugar to taste — I did this when trying to reduce sugar for a friend’s diet.
Mini Dump Cakes: I’ve made mini versions in muffin tins for parties — same recipe but faster individual servings.

How to Make Pumpkin Dump Cake Recipe

Step 1: Mix Your Pumpkin Base

Start by preheating your oven to 350°F. Then, in a 9×13-inch baking pan, combine the pumpkin pie filling, evaporated milk, and eggs. I find using a whisk works best here to get everything perfectly smooth. The mixture will be thick and creamy — this base sets the stage for the whole cake, so take a moment to enjoy how easy it is!

Step 2: Sprinkle and Drizzle

Next, sprinkle the spice cake mix evenly over your pumpkin mixture. Don’t worry about mixing; that’s the beauty — the dry cake mix forms a crust on top while the pumpkin bakes beneath. Drizzle your melted butter evenly over the top, trying to cover as much of the surface as possible. I’ve learned that if you miss a few spots, it’s totally fine — just makes the crust have some texture variety. If you’re adding pecans, scatter them on now for a nutty finishing touch.

Step 3: Bake Until Perfect

Bake for about 50 minutes to an hour. The edges will start to brown and smell incredible. A quick tip: the usual toothpick test won’t work here because the center stays a bit gooey — look for a gentle jiggle, but no puddles of liquid. If it’s still very runny, give it a few more minutes. After baking, let the cake cool in the pan for around two hours. This resting time helps everything set beautifully and makes slicing easier.

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Pro Tips for Making Pumpkin Dump Cake Recipe

Use Pumpkin Pie Filling: I tried plain canned pumpkin once, and it didn’t have the sweetness or spice — trust me, the store-bought pie filling is a game-changer.
Don’t Skip the Butter Drizzle: This step makes the crust golden and crisp; uneven drizzling creates that perfect mix of textures I love.
Patience with Cooling: It’s tempting to dig in right away, but letting it cool completely improves the texture and flavors immensely.
Skip the Toothpick Test: The center is meant to stay a little gooey; look for browned edges and gentle jiggle instead of a dry interior.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

I love topping this dump cake with a big dollop of whipped cream — it cuts through the richness and adds a light, fluffy contrast. Sometimes on chilly nights, I serve it warm with a scoop of vanilla ice cream melting slowly on top. A sprinkle of ground cinnamon or pumpkin pie spice right before serving gives it those extra cozy fall vibes we all crave.

Side Dishes

This Pumpkin Dump Cake pairs beautifully with a hot cup of coffee or spiced chai tea — that combo is my personal favorite cozy afternoon treat. If you’re serving it at a holiday meal, I also like to put out fresh fruit or lightly salted nuts to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve served this dump cake in rustic glass trifle bowls layered with whipped cream and toasted pecans for a show-stopping presentation. Another go-to is using mini ramekins or mason jars to create individual servings — perfect for parties or potlucks where you want something both cute and convenient.

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap or foil and keep it in the refrigerator — it stays delicious for up to 4 days. I’ve noticed it actually tastes even better on day two when the flavors meld a bit more.

Freezing

If you want to freeze leftovers, wrap individual slices in plastic wrap, then foil, and place them in a freezer-safe container. From my experience, the texture stays pretty good after thawing overnight in the fridge, though it’s best served reheated.

Reheating

To warm up leftovers, I pop a slice in the microwave for about 30-45 seconds or into a preheated 325°F oven for 10-15 minutes. Adding a little whipped cream or ice cream afterward always gives it that fresh-baked feel again.

FAQs

Can I use plain canned pumpkin instead of pumpkin pie filling?

While you can technically substitute plain canned pumpkin, I don’t recommend it because pumpkin pie filling is already sweetened and spiced, which simplifies the recipe and boosts flavor. If you use plain pumpkin, you’ll need to add sugar and spices separately to achieve the same delicious taste.
Why doesn’t the toothpick test work for this dump cake?

This cake has a moist, custardy center that stays slightly gooey even when fully baked, so a toothpick inserted in the center won’t come out clean. Instead, look for a browned crust around the edges and gentle jiggle in the center to know it’s done.
Can I make this cake gluten-free?

Yes! Just swap the spice cake mix with your favorite gluten-free version. I’ve done this before with a gluten-free spice mix, and the cake still bakes up moist and delicious.
How long can I keep the Pumpkin Dump Cake in the fridge?

The cake keeps well for up to 4 days refrigerated when stored in an airtight container or wrapped tightly with foil/plastic wrap. Its flavors actually deepen, making leftovers a real treat.

Final Thoughts

This Pumpkin Dump Cake Recipe has become one of those cozy staple desserts I keep coming back to year after year. It’s simple enough for busy weeknights but special enough for holidays and celebrations. Honestly, every time I share it, people ask me for the recipe — and now you’re in on the secret too. I hope you enjoy making (and devouring) it as much as I do, and feel free to tweak it to make it completely your own!

Pumpkin Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 85 reviews

Author: Villerius
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Yield: 1 9×13-inch cake, serves 12
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Pumpkin Dump Cake is a simple, cozy dessert perfect for autumn and holiday gatherings. It combines pumpkin pie filling with a spiced cake mix and melted butter to create a moist, flavorful cake with a crisp topping. Optional pecans add a delightful crunch, and it can be served with whipped cream or ice cream for extra indulgence.

Ingredients

Pumpkin Base

1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
1 (12-ounce) can evaporated milk
4 large eggs

Topping

1 (13.25 to 15.25 ounce) box spice cake mix
1 cup (2 sticks) unsalted butter, melted
1 cup chopped pecans, optional

Serving Suggestions

Whipped cream or ice cream, for serving, optional
Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cake.
Mix Pumpkin Base: In a 9×13-inch baking pan, combine the pumpkin pie filling, evaporated milk, and eggs. Whisk these ingredients thoroughly until the mixture is smooth and evenly blended.
Add Cake Mix Layer: Evenly sprinkle the spice cake mix over the pumpkin mixture in the pan, distributing it carefully to cover the surface.
Drizzle Butter and Add Pecans: Pour the melted unsalted butter evenly over the cake mix layer. Try to cover as much as possible, but leaving a few dry spots is okay. If using, sprinkle the chopped pecans on top for added texture and flavor.
Bake the Cake: Place the pan in the preheated oven and bake for 50 minutes to 1 hour. The cake edges should start to brown. The center will be gooey and jiggle slightly when the cake is done. If it seems very liquid, bake a few more minutes.
Cool the Cake: Remove the pan from the oven and allow the cake to cool to room temperature, about 2 hours. This resting time helps set the cake for serving.
Serve: Serve the cake at room temperature or chilled. Optionally, top with whipped cream or ice cream and sprinkle with ground cinnamon, nutmeg, or pumpkin pie spice for garnish.

Notes

The toothpick test is not reliable for this cake because the center remains moist and gooey when done.
Cooling the cake completely is important to allow it to set and develop flavor.
Chilled cake can be prepared a day ahead and tastes great served cold.
Adding pecans is optional but adds a lovely texture contrast.
Serve with whipped cream or ice cream to enhance the dessert experience.