Use canned pumpkin and a box of yellow cake mix to make 8 ingredient pumpkin dump cake! Just mix, dump, and bake – this pumpkin dump cake recipe is ready in under 1 hour! This will be a family favorite pumpkin dessert!

Slice of Pumpkin Dump Cake with whipped cream on top of a brown serving plate with a silver fork.

If you’ve been keeping up with our posts, you know that I am pumpkin crazy. I mean, I’m that crazy lady who walks out of the grocery store with 10 cans of pumpkin and that’s it. Well and maybe some butter, I’m always running out of butter!

It was a good thing I stocked up when I did because I noticed our grocery store didn’t have any left on the shelf this week.

That must be my type A personality coming through, plus I hate having to drive to multiple stores looking for one item. Uh..that was me last week looking for safety pins!

I don’t mind having tons of cans of pumpkin around the house. You never knew if you’ll need pumpkin in June when you’re a food blogger!

But for all you regular folk, if you have lots of cans around your house towards the end of the season, offer to bring pumpkin pie (or 2) and this spectacular dump cake for Thanksgiving.

Blue casserole dish with Pumpkin Dump Cake a baking dish surrounded by a small cup of pecans and small pumpkin.

What is Dump Cake?

dump cake is known for ease because you dump ingredients into the cake pan. Most dump cakes are made in 9×13 inch pans. Most dump cakes use canned/frozen/fresh fruit or canned pumpkin. 

Dump cakes are known for sprinkling a box of dry cake mix over the ingredients in the pan and then adding melted butter on top of the cake mix.

t’s magical what happens inside the oven. Even I was like “Is this going to work??” 

The result is a cobbler like dessert with fruit pieces and cake mixed together! It’s not the type of cake you cut into neat squares, just scoop it onto your plate and eat!

Pumpkin Dump Cake recipe ingredients - sticks of butter, three eggs, classic yellow cake mix, pumpkin can and evaporated milk.


  •  pumpkin puree – not pumpkin pie filling
  •  evaporated milk
  • brown sugar
  • eggs
  • pumpkin pie spice
  •  yellow cake mix
  • butter
  • chopped pecans, optional
how to make pumpkin dump cake in cake pan collage

How to Make Pumpkin Pie Dump Cake

  1. In a bowl combine the pumpkin puree, eggs, evaporated milk, brown sugar, and pumpkin pie spice. Mix well with a fork, spatula, or electric mixer.
  2. Pour the mixture into a well buttered pan.
  3. Sprinkle the dry cake mix evenly over the mixture in the pan.
  4. Sprinkle the pecans evenly on top of the cake mix.
  5. Drizzle the melted butter evenly on top of everything.
  6. Ta da! You’ll only have 3 items to clean – the mixing bowl, the cake pan, and a bowl or pot you used to melt the butter in.

How Do You Know When a Dump Cake is Done Baking?

Unlike traditional cakes, the toothpick method won’t work for a pumpkin dump cake recipe. The top of the dump cake should look golden in color and look and feel like a “crust”. But once you break the the crust, the cake will be moist because of the pumpkin. 

Rule of thumb: look for the top of the cake to be golden in color.

slice of pumpkin dump cake on metal spatula with blue cake pan in the background

This Pumpkin Dump Cake recipe is Ryan’s favorite dessert in just about the whole wide world, so I made sure to save him an extra big piece before bringing it to bible study and pawning it off on neighbors and friends.

And some of you might be skeptical, but trust me there is nothing ‘dumpy’ about this cake, haha.. get it? :)

Can Dump Cake Be Made Ahead of Time? 

Most people prefer a warm dump cake, since it does resemble a cobbler. So with that in mind, yes, you can make apple spice dump cake ahead of time, but I would recommend not making it more than 1 day in advance. You can re-heat the entire pan in the oven.

Delicious slice of Pumpkin Dump Cake with whipped cream on a brown serving plate with a silver fork.

How to Store Dump Cake

Store  in the fridge covered with a lid. Best eaten within 3-4 days.


  • Use canned pumpkin puree, not pumpkin pie filling.
  • It’s okay if the melted butter doesn’t cover all of the cake mix!
  • Use a spice cake mix instead of yellow cake mix.
  • This recipe turned out great using a box of gluten free yellow cake mix. 
  • If you bake this in a smaller pan, the baking time will need to be increased. 

Comments from people who love this recipe..

Betty says – This was absolutely fabulous!! I will be making this for our thanksgiving dinner. Much better than a plain pumpkin pie, hands down. Thanks!

Hope says- Ohhhhhhh my is this delicious! Made this today and wow! Buttery rich delicious goodness.. i would eat this any time of the year and will def make it again! Thank you for the recipe

Pumpkin dump cake video

Pumpkin Dump Cake

Use canned pumpkin and a box of yellow cake mix to make 8 ingredient pumpkin dump cake! Just mix, dump, and bake – it’s ready in under 1 hour! This will be a family favorite pumpkin dessert!
4.41 from 77 votes
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 20 servings
Author: Beth


  • 1 can 15 oz pumpkin puree
  • 1 can 12 oz evaporated milk
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 1 box yellow cake mix 15.25 oz
  • 2 sticks unsalted butter, melted 1 cup
  • 1 cup chopped pecans


  • Preheat the oven to 350º F.
  • Butter the bottom and sides of a 9×13 inch cake pan.
  • In a large bowl combine the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice.
  • Whisk until combined. Pour this mixture into the buttered pan.
  • Sprinkle the cake mix powder on top of the batter as evenly as possible.
  • Sprinkle the pecans evenly over the batter.
  • Pour the melted butter evenly over the top of the cake.
  • Bake for 45-50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.



Calories: 296kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 221mg | Potassium: 158mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3671IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
Tried this recipe?Tag @beth_thefirstyear!