If you want a cozy fall dessert that’s effortless to make, this pumpkin dump cake is a must-try. It combines creamy pumpkin filling with a buttery pecan cake topping and optional toffee for a delightful mix of textures and warm pumpkin spice flavor. Made with a boxed cake mix, canned pumpkin, and a few pantry staples, it’s perfect for Thanksgiving, potlucks, or any autumn gathering.
Autumn is the ideal season for pumpkin desserts: crisp air, falling leaves, and the scent of warm spices in the kitchen. This pumpkin dump cake is one of my favorites because it captures classic pumpkin pie flavors without the fuss of rolling crust or frosting. A spiced pumpkin layer is spread in a baking dish, then topped with boxed butter pecan cake mix and finished with melted butter and toffee for extra richness and crunch.
Dump cakes are beloved for their simplicity—no electric mixer, no separate frosting, and no pie shell to fuss with. Ingredients are layered in a 9 x 13-inch pan and baked until set and golden. Using a butter pecan cake mix gives this version a wonderful, nutty depth, but yellow or spice cake mix also work well if you prefer or if butter pecan isn’t available.
If you enjoy the flavors of pumpkin pie but want a faster option, this pumpkin dump cake fits the bill. It’s an uncomplicated, crowd-pleasing dessert for holiday dinners, casual get-togethers, and dessert tables.
Why You’ll Love This Cake
- Quick and easy: A boxed cake mix makes the topping fast and convenient.
- Cozy pumpkin spice: The pumpkin layer is seasoned with pumpkin pie spice for familiar fall flavor.
- No mixer required: You only need a bowl and a whisk or spoon to combine the pumpkin filling.
- Customizable: Swap cake mixes or add nuts and toffee to suit your taste.
Ingredients
This pumpkin dump cake uses simple ingredients you likely have on hand. Use canned pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
- 1 box butter pecan cake mix (or substitute yellow or spice cake mix)
- 15 ounces pumpkin puree (canned)
- 12 ounces evaporated milk
- 3 eggs
- ¾ cup light brown sugar
- 2 tablespoons pumpkin pie spice (store-bought or homemade)
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, melted
- ⅓ cup toffee bits (optional, for crunch)
How To Make Pumpkin Dump Cake
Scroll to the recipe box for a quick reference to quantities and times.
- Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with non-stick spray.
- In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, brown sugar, pumpkin pie spice, and vanilla until smooth and combined.
- Spread the pumpkin mixture evenly in the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer, using the back of a spoon to level it if needed.
- Pour the melted butter evenly across the surface so it soaks into the cake mix. If desired, gently press the cake mix into the butter with a spoon to help it absorb, taking care not to mix it into the pumpkin layer.
- Scatter toffee bits over the top, if using.
- Bake for about 50 minutes, or until the top is golden brown and the center is set. If the top begins to brown too quickly, tent loosely with foil after 30–40 minutes.
- Let the cake rest for about 30 minutes before serving to allow the layers to set.
Recipe Tips
- Even topping: Disperse the cake mix in an even layer so the cake bakes uniformly.
- Butter coverage: Try to cover as much of the dry cake mix as possible with melted butter so it forms a crisp, golden topping.
- Watch the bake: Check the cake at 30–40 minutes; if the top is getting too dark, tent with foil.
- Let it set: Resting the cake before slicing improves texture and makes serving easier.
Serving Suggestions
Serve this pumpkin dump cake warm or at room temperature. It’s excellent topped with whipped cream or a scoop of vanilla or butter pecan ice cream for extra indulgence.
Variations
- Cake mix swap: Use yellow, golden butter, or spice cake mix instead of butter pecan.
- Extra crunch: Sprinkle chopped pecans or walnuts on top for additional texture.
Storage
Store leftover cake covered at room temperature for 3–4 days, or refrigerate for up to 5 days. Reheat portions briefly in the microwave if you prefer them warm.
Frequently Asked Questions
You can substitute pumpkin pie filling, but omit the brown sugar since pie filling is already sweetened.
The cake can be kept at room temperature for a few days, but refrigerating will extend its freshness to about 5 days.
Check at 30–40 minutes. If the top is getting dark, loosely cover with foil for the remainder of the bake time.
The top should be golden brown and the center should feel set, not jiggly. A toothpick inserted near the center should come out mostly clean.
More Easy Cake Recipes
- Chocolate Dump Cake
- Pink Lady Cake (Strawberry Sheet Cake)
- Punch Bowl Cake
Pumpkin Dump Cake
An easy pumpkin cake made with canned pumpkin and a box of cake mix. Full of warm fall spices and simple to prepare.
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 eggs
- ¾ cup light brown sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla
- 1 box butter pecan or yellow cake mix
- 1 cup unsalted butter, melted
- ⅓ cup toffee bits (optional)
Instructions
- Preheat oven to 350°F. Spray a 9 x 13 baking dish with non-stick spray.
- Whisk pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice, and vanilla until smooth.
- Spread the pumpkin mixture in the prepared dish.
- Sprinkle cake mix evenly over the pumpkin layer.
- Drizzle melted butter over the cake mix, trying to cover it as evenly as possible.
- Sprinkle toffee bits on top if desired.
- Bake 50 minutes or until golden and set. Tent with foil if top browns too fast.
- Let cool 30 minutes before serving.
Notes
- Spread the cake mix evenly for uniform baking.
- Cover most of the cake mix with butter so the topping crisps nicely.
- Allow the cake to rest before slicing for best texture.
Nutrition
Approximate per serving: 680 kcal, 90 g carbs, 33 g fat, 8 g protein. Use as an estimate.