Pumpkin Dump Cake

 This Pumpkin Dump Cake is the BEST no fail pumpkin dump cake! Just mix, dump, and bake – it’s ready in under 1 hour! This will be a family favorite!
Slice of Pumpkin Dump Cake with whipped cream on top of a brown serving plate with a silver fork.

Follow me on Pinterest

This post was updated September 2015 with new photos, but it’s still the same great recipe that everyone will love!

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!

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

Pumpkin Cans

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.

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

Simple Pumpkin Dump Cake Recipe

This pumpkin dump cake is super easy, I promise!

Above is a shot of everything you’ll need – yellow cake mix, pecans, pumpkin puree, butter, eggs, evaporated milk, brown sugar, and pumpkin pie spice.. which I like to abbreviate as PP spice on my grocery list, haha.

photo collage - Pumpkin Dump Cake ingredients being mixed in a blue casserole dish.
For those of you who’ve had pumpkin dump cake before, you know it’s amazing and probably one of those fall desserts you make each year. This cake could replace pumpkin pie at thanksgiving in our house, it’s that GOOD.

How to make pumpkin 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.
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.

A forkful of a delicious slice of Pumpkin Dump Cake with whipped cream on top.
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? :)

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

Readers say..


Hope- 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

For a step-by-step of how to make this pumpkin dump cake recipe, watch this short video:

Small slice of Pumpkin Dump Cake on a brown serving plate with a silver fork.

Pumpkin Dump Cake

Yield: one 9x13 inch pan
Additional Time: 1 hour
Total Time: 1 hour

This pumpkin dump cake is the best fall dessert! Just mix, dump, and bake - it’s ready in under 1 hour! This will be a family favorite!


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


  1. Preheat the oven to 350º F.
  2. Butter the bottom and sides of a 9 x 13 inch cake pan.
  3. In a large bowl combine the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice.
  4. Whisk until combined. Pour this mixture into the buttered pan.
  5. Sprinkle the cake mix powder on top of the batter as evenly as possible.
  6. Sprinkle the pecans evenly over the batter.
  7. Pour the melted butter evenly over the top of the cake.
  8. 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.

This pumpkin dump cake is the best fall dessert! Just mix, dump, and bake - it’s ready in under 1 hour! This will be a family favorite!
(may include affiliate links)


  1. I hate to make pie crusts. This would very easily replace the pumpkin pie in my house! Thanks for sharing. (I keep a supply of pumpkin in my pantry too. :-) ) We are featuring pumpkin at Saturday Dishes. I’d love it if you brought this over.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  2. I am pumpkin crazy just like you! This looks great! I pinned so I don’t forget to make this soon!

  3. Simply delicious looking cake!!
    I’d looooooooooooove a slice :) (make it 2)

  4. I’ve had other kinds of dump cake, but never pumpkin! I am so excited to try this! Thanks!

    • What other kinds of dump cake are there?!

    • Oh my goodness, so many! Cherry pineapple is really yummy, a berry mixed one is yummy too. Less ingredients…canned pie filling, can of chunk pineapple sans sauce, cake mix on top, one stick of butter in dabs all over top. It sounds like a strange combo, at least it did to me, but I’m totally a fan. I definitely want to try pumpkin!

    • You are the queen of dump cakes! Thanks for sharing those ideas!

  5. I love pumpkin dump cake! So delicious! You have beautiful pictures too!

  6. Delicious, moist and easy one. Can’t wait to try it out. Pinning this for sure.

  7. This sounds really good! Just Pinned it!

  8. Hi Beth, I am pinning the Pumpkin dump cake. It looks so delicious! I am Linking up tonight at the Monday Mingle . I am your newest follower on google.

    I would love for you to visit me

    Kim @This Ole Mom

  9. I love this, Beth! And so incredibly easy too! :)
    Thank you for sharing at Marvelous Mondays this week!

  10. I’ve never tried a pumpkin dump cake!! How have I lived life this long??!!! I’ll totally be giving this one a try. Thanks for linking up to Wake Up Wednesdays! Pinned!!

  11. I have never made a a dump cake, but this pumpkin looks terrific

  12. Yum! Thanks so much for linking up to this week’s All My Bloggy Friends – I’m going to be sharing this on my FB page :)

  13. YUMMY!!! Totally trying this, thanks!

  14. I love your blog and your pumpkin dump cake, so yummy looking! I would like to invite you to join my blog party Masterpiece Monday at Boogieboard Cottage to link up your vignette or anything else you’d like to. ( I usually start the link up on Saturdays) Hope to see you there, Mary

  15. Mmmm…can’t wait to try this! Looks delish! Stopping by from Hoyby Crafts.

  16. Pingback: Spotlight Saturday Top 10 Favorites

  17. I seriously want to make this now! Thanks for such a easy recipe for Fall! Will be trying it out very soon:) Oh and this will be featured tomorrow on Tell Me Tuesday! Have a great night Beth!

  18. Pingback: Tell Me Tuesday! #42

  19. A girlfriend of mine makes pumpkin dump cake and I request it (kindly of course) every time she has a girls’ get together. I would say that I would make it myself, but it is soooo good that I usually eat it until I have a stomach ache. So it would definitely be dangerous in my house…very.

    • Haha! It’s dangerous in our house too, maybe I should figure out how to make a single serving!


  21. Congratulations…this post is featured on Create It Thursday #24! Thanks for linking up such a fabulous idea last week!

  22. This looks delicious! And I totally just bought six cans of pumpkin on my last grocery trip. :) Pinnning!

  23. Hey there! Would it be possible to omit the pecans? I am allergic to nuts. I know sometimes omitting nuts changes the consistency and you need to alter ingredients. Any ideas? I love making pineapple dump cake (just crushed pineapples, apple pie filling, white cake mix, and butter). This sounds delicious! Thanks!

    • Hey Brandi! You could definitely omit the pecans, it just wouldn’t have a crunchy texture but I am sure it will still be delicious!

  24. Does the brown sugar go in the batter or on top?

    • Great question, when I wrote “sugar” in the directions that when you add the brown sugar. I’ll go back and clarify that part.

  25. This is a wonderful dessert! I have made it many times, but this year will try the gluten free cake mix as so many are now GF at our Thanksgiving table. (I do make it with sweetened condensed milk and no brown sugar however)

    • Hi Lorrie! That’s awesome that you are going to make it gluten free – then I would be able to eat it too!!

  26. Do you think this would work with a gluten free cake mix? I eat a gluten-free diet and was just wondering.

    • Hi Kindra! I do think substituting a gluten free cake mix would work just fine. I hope you enjoy it!

  27. Does this cake freeze well? Also wondered if anyone tried substituting toffee bits for the nuts?

    • I’m not sure about the freezing – our never lasts that long! But the toffee bits for nuts – I say yes!

  28. I made this pumpkin dump cake for Thanksgiving. It was very good but I had to bake it 1 hr and 10 minuets and it still didn’t look done in the center. It looked like the cake mix part was gueey but it still tasted good.

    • Did you use a dark or light colored baking pan? That could have made a difference in the baking, but I am glad it tasted good!

  29. Yum and can we please just pumpkin all the things? PINNED!

  30. I was just thinking about pumpkin today and how I need to start making recipes ASAP. This looks wonderful and definitely a great way to use pumpkin. I have to try it out! Love that topping!

  31. I am pumpkin crazy too!  And this looks like my kind of cake!  

  32. Dump cakes are seriously the best and this one is just perfect for fall :)

  33. It’s like you made this cake for me :) Cake mixes have become my best friend and this cake will too once I make it!

  34. How should it be stored? In the refrigerator?
    In the oven now!(:

  35. I wanted to add that Dollar Tree has canned pumpkin – if not in your store then definitely online. I just had a CASE of pumpkin shipped to my store for FREE SHIPPING. I use the pumpkin for… wait for it… this is good. I put a full can of pumpkin in my homemade chili. It tastes rich & yummy and has a ton of vitamin A & more in it. You can’t taste the pumpkin and everyone loves it.

  36. I plan to make this for Canadian Thanksgiving this weekend. Will it be okay if I make it on Friday to serve Saturday? Should I warm it up before serving? It sounds delicious! I am not a fan of pumpkin pie so this sounds perfect for me!

    • Hi Heather! Yep, totally okay to make it the day before. Some people like this cold, but you could definitely pop it in the oven to warm it up or microwave an individual piece! Or you could let it sit out before serving so it comes to room temperature. Lots of options, haha! Enjoy!

  37. have you ever tried freezing this?

  38. Have you ever tried this with a spice cake mix?

  39. I live in Madagascar and don’t have access to cake mixes.  Would any of you have a recipe for a standard cake mix?    I would love to make this with all fresh ingredients…  

    Please let me know… 

  40. Where is exact receipe to print???   Looked up and down couldn’t find it

  41. Just found it.  Sorry!Thanks, can’t wait to make it

  42. Looking forward to making this. Di d you use the  pumpkin pie spice to sprinkle on top of the whipped cream or something else?

  43. Is there a good substitute for the pecans? Some people in my family can’t have nuts but would love to try this recipe!!

  44. LOVE this recipe. Since there are nut allergies in my family, I substituted a cup of oats for the nuts and it makes for a delicious crunch!

  45. This recipe looks spectacular! I cant wait to try this thank you!! My only question is we have nut allergies in my home. Can this be made with everything but the pecans? Please let me know I would love to get this going as soon as possible!
    Thanks again!!

  46. What kind of texture does this cake have? Doughy? More cake like? Thanks

  47. Have you ever tried this with a chocolate cake mix? Just wondering…

  48. Can you tell me if this is a doughy cake or more cake texture?

  49. instead of using 2 sticks of melted butter on the top only use one and then measure out from Land O Lakes they are cinnamon sugar butter in mixing together that would give it a little bit different flavor

  50. Is the pumpkin puree? I’m going to use a spice cake and drizzle caramel over the top of cake.

  51. I just had this dump cake at a potluck and demanded to know the recipe…which led me here! I am making this cake this weekend, and if my family is nice I *may* share with them lol! It is SO good, and looks super easy to make. Can’t wait to try it!

  52. Yes!!! All pumpkin ALL the time! My boys are not but eaters. Like NONE! What could I use in place of the nuts? I’d still like a decent crunch and flavor. Can’t wait to try it! 

  53. The recipe indicates a 10 oz can of evaporated milk but the pictures indicate a 12 oz can. Should I use the full 12oz?

  54. I made this last week, I found it to be very sweet. I think I will make with 1/2 the sugur next time.

    • I don’t put any added sugar into the pumpkin dump.  The sugar in the cake mix has enough sugar in it.  

  55. Have you heard if anyone cooking this in a big oval crackpot?
    My cousin makes an apple caramel dump cake on the crackpot that is amazing!
    Nice to dump everything in and plug in before the meal starts and a couple hours later u have a fresh hot desert.

  56. I have seen this made with yellow cake mix and spice cake mix.  Which is preferred.

    • Hi Carol! I think it’s up to you! If you like the taste of spice cake mix, then I would suggest using that! Otherwise opt for the yellow cake mix.

  57. 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

  58. Made this for my co-workers!  They loved it and all asked for the recipe!  Thank you!

  59. The recipe says to dump the batter into a “well buttercream pan.” Would someone please tell me what kind of pan that is? I’ve baked for many years and never heard of such a pan.

    • Hi Ann! Thanks for catching that – I meant to write “a well buttered pan”. I must have had buttercream on my mind :D

  60. Wow, amazing photos. I am new to your blog but love the photos so much!
    Only issue with this is I don’t like pecans at ALL. What else do you recommend? Thank you.

    PS: The link to in doesnt work for me.

  61. Just ran across your recipe while I was looking for one from the Chew. I stopped dead in my tracks when I saw how you broke down your recipe! I have never seen anyone show photos of the items you need to make the recipe and the steps you take to make the cake. Some of us cooks are more visually oriented than others. I LOVED seeing both the printed recipe AND the visual prompts. Thank you SO much! And as you know…the cake is GREAT!!!

  62. A little info on this cake. It goes back around 80 years and it was called, Pumpkin Elizabeth.

    Thanks for sharing.

  63. I’m making this cake to take to a party tomorrow. Does it need to be refrigerated? Can’t wait. It looks delicious. Thank you!

  64. Looks delicious!  How would you adjust this recipe for high altitude? 

  65. Delicious dessert, got several requests for the recipe!  Similar to pumpkin pie, with a streusel like topping.  Served with whipped cream.

  66. Hi there! Do you think canned coconut milk could be used in place of the evaporated milk? Thanks!

  67. Can u use diet sprite instead of butter like the weight watchers dump cakes?

  68. I made this and it was super good just didnt know if bottom pumpkin layer was suppose to be moist/sponge like or like a cake texture?! I even kept it in there for longer and instructed!

    • Mine too moist also; like pie filling. Nothing like cake texture. Even baked it longer, but no change in texture. Seemed like too much butter on top – maybe just one stick would reduce moisture?

  69. How much is a stick of butter?  1/2 cup?  Mine turned out more like a bread pudding… any ideas why? 

  70. I’ve been making Pumpkin Dump cake for probably 10 plus years.   I can’t attend any family gathering without it during the fall.    I make mine similarly but use a large can of pumpkin with spice cake and walnuts.   It has never disappointed!   Thanks for sharing I will try your soon!

  71. It’s as hard as a rock!! What did I do wrong? I followed recipe to a T except changed cake mix to gluten free. I also baked a little longer since it didn’t seem to be done. Refrigerated it last night and took it out this morning to cut into bars to take to a birthday party today. Hoping it’ll soften up as it comes to room temperature 

  72. My most favorite fall dessert! I make it each year and usually more than once. Thought I’d add for those that have nut allergies or just don’t do nuts, I crush up pretzels and use those instead of nuts. 

  73. Pingback: 46 Perfect Pumpkin Recipes for Fall - Food Life Design

  74. Pingback: Garlic Herb Roasted Shrimp + Homemade Cocktail Sauce | Party Food

Leave a Reply to Betty Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.