Pumpkin Dump Cake

Not many desserts could ever replace our annual homemade pumpkin pie at the holidays, but if I had to choose, it might just be a pumpkin dump cake! I first shared this pumpkin cake recipe way back in 2011, and it’s still one of my best pumpkin recipes. It’s so fast and easy to prepare. I’ve updated this post over the years with fresh tips and a how-to video. 

This dump cake is less like a traditional pumpkin cake and closer to my pumpkin earthquake cake or a pumpkin cobbler. It has a gooey pumpkin layer beneath yellow cake mix that forms a buttery, sweet crumble topping while the cake bakes. 

Be sure to check out the steps below, and watch my pumpkin dump cake video tutorial to see just how easy it is.

Why This Pumpkin Dump Cake Will Be Your Go-To Fall Dessert

• Pumpkin dump cake uses yellow cake mix as a shortcut.
• The whole point of a dump cake is no mixing. Just dump and bake!
• There are minimal ingredients, including cozy spices, pumpkin purée, evaporated milk, and brown sugar.
• It’s everything I love about fall baking, with hardly any effort.

What is a Dump Cake, Anyway?

A “dump cake” refers to a type of cake that was super popular in the 80s. Traditional dump cake recipes are prepared by dumping canned fruit or pie filling, dry cake mix, and butter into a pan without mixing (like my apple dump cake). There’s a lot of room for variation, though, like the viral TikTok cinnamon roll dump cake.

This pumpkin dump cake is the same idea, only I’ve swapped the filling for pumpkin instead!

Gather Your Cake Ingredients

Here are the ingredients you’ll need to make this quick, old-fashioned pumpkin dessert. Scroll to the recipe card for the full recipe details and measurements.

• Pumpkin Purée –  100% pumpkin, not to be confused with pumpkin pie filling. They’re both sold in cans, but they aren’t the same product. My favorite is Libby’s brand, and it’s readily available year-round.
• Evaporated Milk – Also double-check that you’re buying unsweetened evaporated milk, and not sweetened condensed milk.
• Brown Sugar – Light or regular brown sugar will work.
• Eggs – These are easier to mix with the pumpkin batter if they’re at room temperature.
• Pumpkin Pie Spice – Apple pie spice is a good substitute with very similar spices, or you could simply use any combination of ground cinnamon, nutmeg, ginger, and cloves.
• Yellow Cake Mix – You can also use vanilla cake or another flavor if you’d like; see below.
• Melted Butter – I bake with salted butter (personal preference) but feel free to use unsalted. In this case, consider adding a pinch of salt.
• Toppings – Optional, but I like to load up this dump cake with crushed graham crackers (or chopped pecans) and toffee bits, a bit like magic bars.

Different Cake Mixes

I make this pumpkin dump cake recipe with a box of yellow cake mix. I’ve heard from many readers who’ve had success swapping this for French vanilla, white cake, butter cake, or a spice cake mix. In the case of the latter, I suggest skipping the added pie spice in the recipe since the cake mix already comes spiced.

How to Make a Pumpkin Dump Cake

My mom loved making dump cakes, and so did my grandmother. You could say it’s a family tradition, and maybe this pumpkin dump cake will become one for your family, too! Here’s how to make a pumpkin dump cake that turns out perfect for Thanksgiving dessert, or any fall occasion:

1. Mix the filling layer. Start by whisking canned pumpkin with evaporated milk, sugar, eggs, and pumpkin pie spice. Pour that into a greased 9×13-inch baking pan.
2. Add the topping. Next, sprinkle the contents of the box of cake mix over the pumpkin filling. Scatter the crumbled graham crackers or nuts on top, along with toffee bits.
3. Pour over the melted butter. Make sure it’s evenly distributed over the cake mix layer.
4. Bake. Bake this pumpkin dump cake at 350ºF for 45-50 minutes, until it’s set in the center. Serve warm or let the cake cool to room temperature, and top it with ice cream, whipped cream, or a drizzle of pumpkin spice caramel sauce.

Tips and Variations

• No mixing allowed. Once you’ve assembled your dump cake ingredients in the pan, don’t stir or mix. I know this goes against just about every other cake recipe out there, but resist! Stirring messes up the layers and prevents a dump cake from baking properly.
• Evenly distribute the butter. Ensure every inch of dry cake mix is covered with melted butter. Gaps create dry pockets.
• Don’t underbake. This pumpkin dump cake is done when the center is completely baked through, and the edges are lightly browned. Take the cake out too soon, and the filling will be runny.
• Don’t use pumpkin pie filling. Even though traditional dump cakes often use pie filling, this recipe does not. I’ll say it again: Pure pumpkin purée only!
• Add chopped Granny Smith apples to make an apple pumpkin dump cake. You might also love this apple pumpkin baked oatmeal.

Storage and Reheating

• Refrigerate. If you’re not serving this pumpkin dump cake to a crowd, you might find yourself with a little leftover. Cover it airtight and pop it in the fridge. It lasts for 3-4 days. 
• To reheat, I’ll usually scoop out a slice and microwave it for 20 seconds until it’s warmed through. Note that when this cake is reheated, it loses a little of the crunch on top from the crumble topping. It’s still equally delicious! You can also reheat this in the oven at 350°F for 10-15 minutes to help maintain more of the crispness.
• Freeze it. I have never made this pumpkin cake and frozen it, but it’s absolutely possible. Cover the cooled dump cake airtight and freeze for up to 30 days for best freshness. Thaw the cake completely in the fridge and reheat in the oven as stated above.

More Pumpkin Desserts to Make

• Pumpkin Cookies
• Pumpkin Cream Cheese Bars
• Mini Pumpkin Cheesecakes
• Crustless Pumpkin Pie
• Pumpkin Cream Cheese Muffins
• Pumpkin Bread
• Pumpkin Roll