This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal.

I can’t get enough pumpkin dessert recipes this time of the year, some of my favorites include homemade pumpkin pie, pumpkin cheesecake, pumpkin gooey butter cake and pumpkin chocolate chip cookies. This pumpkin dump cake is so very easy to make, and with just minutes of prep you end up with an amazing two layered dessert that’s perfect for feeding a crowd.

A slice of pumpkin dump cake topped with ice cream and caramel sauce.

When I think fall, I think pumpkin recipes. There are so many amazing treats to be had! This easy pumpkin dump cake happens to be simple to make, but looks really impressive because it bakes up into a layered dessert with tons of flavor and texture.

Pumpkin Dump Cake Ingredients

To make this recipe, you will need pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, vanilla extract, yellow cake mix, pecans and butter.

How Do You Make Pumpkin Dump Cake?

Preheat the oven and coat a baking pan with cooking spray. Place the pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract in a large bowl. Stir all of the wet ingredients together. Pour the pumpkin mixture into the baking dish. Next, mix together the dry cake mix and pecans, then sprinkle it all over the pumpkin layer. Place thin slices of butter all over the top of the cake mix layer, then add another sprinkle of pecans. Bake until the cake is golden brown and the top is set. Cool for at least 15 minutes, then serve and enjoy.

Pumpkin pie filling poured into a baking dish.

Tips For The Perfect Cake

  • Be sure to use canned pumpkin puree, NOT pie filling. Pie filling contains other ingredients and will not set the same way.
  • This cake can be served warm, cold or at room temperature. To get neat slices, you’ll want to chill it in the fridge before cutting. Otherwise just use a big serving spoon and scoop it onto plates. You can reheat cold slices of cake for 20 seconds in the microwave if you like to eat it warm.
  • Make sure that the butter is sliced thin so that you can cover the entire surface area of the pan with butter.
  • If you’re a major pecan fan, you can add a sprinkle over the top for garnish before you serve your pumpkin dump cake.
  • If you don’t have pumpkin pie spice in the house, feel free to use cinnamon instead.

Quick Tip

While this cake is perfectly delicious on its own, it’s even better when served with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Cake mix layered with sliced butter in a baking dish.

Recipe FAQs

What is a dump cake?

A dump cake is a dessert where ingredients are layered in a pan and baked – literally everything is just dumped into the pan. This pumpkin cake does use one bowl to mix together the filling, but it’s totally worth the extra dirty dish to take that step.

Do I have to refrigerate a dump cake?

A dump cake can stay at room temperature for about 8 hours. After that point, I’d recommend refrigerating it.

Why don’t you mix dump cakes?

You do not mix a dump cake because if you did, it wouldn’t bake up into different layers. The hallmark of a good dump cake is a gooey bottom layer and sweet buttery cake layer.

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A pan of pumpkin dump cake topped with chopped pecans.

Flavor Variations

This recipe is delicious as-is, but you can customize some of the ingredients to suit your tastes.

  • Cake: Instead of yellow cake mix, try using vanilla cake, spice cake or ginger cake mix.
  • Filling: You can swap out the pumpkin for sweet potato puree for a different flavor.
  • Toppings: Feel free to add more toppings to your cake before you serve it. Some great options include whipped cream, toasted coconut, chocolate chips, crystallized ginger or toffee bits.
  • Nuts: Not a fan of pecans? Try using walnuts or almonds instead.
A slice of pumpkin dump cake topped with pecans.

I am not the biggest fan of pumpkin pie, so I often serve pumpkin dump cake instead for Thanksgiving. I think this cake is much easier to make than pie, which is also a bonus.

As soon as the calendar hits September, I stock up on pumpkin puree so that we can enjoy this pumpkin dump cake for the colder months to come.

More Fall Recipes

Pumpkin Dump Cake Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 25 votes

Pumpkin Dump Cake

AuthorSara Welch
A slice of pumpkin dump cake topped with ice cream and caramel sauce.
This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal.
Time
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course Dessert
Cuisine American
Serves 20

Ingredients 

  • 29 ounce can pumpkin puree do not use pumpkin pie filling
  • 12 ounce can evaporated milk
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 box yellow cake mix
  • 1 1/2 cups chopped pecans divided use
  • 1 cup butter cut into thin slices
  • cooking spray

Instructions 

  • Preheat the oven to 350 degrees F. Coat a 9″ x 13″ pan with cooking spray.
  • Place the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract in a bowl. Stir until smooth.
  • Pour the pumpkin mixture into the prepared pan.
  • Place the cake mix and 1 cup of pecans in a bowl; stir to combine.
  • Sprinkle the cake mix over the pumpkin layer.
  • Place slices of butter all over the cake mix layer. Sprinkle the remaining pecans over the top.
  • Bake for 45 minutes or until golden brown and set. Let cool for at least 15 minutes, then serve. Top with ice cream and caramel sauce if desired.

Notes

  1. Be sure to use canned pumpkin puree, NOT pie filling. Pie filling contains other ingredients and will not set the same way.
  2. This cake can be served warm, cold or at room temperature. To get neat slices, you’ll want to chill it before cutting. Otherwise just use a big serving spoon and scoop it onto plates. You can reheat cold slices of cake for 20 seconds in the microwave if you like to eat it warm.

Nutrition

Calories: 322kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 301mg | Potassium: 208mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6760IU | Vitamin C: 2.1mg | Calcium: 132mg | Iron: 1.6mg

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Comments

  1. Mine always seems to turn out a little runny but we usually eat it warm. Do I just need to let it cool more for it to set up better?

  2. mine is in oven. i didn’t have 2 sticks of butter though so i used 1 but i grated it and spread it around. also used white cake mix. hope it turns out good! easy and i had most everything on hand but not the pumpkin pie spice so i just used 2 tsp cinnamon:)

  3. How long does it last refrigerated? Or, how far in advance can I make it? Can I make it two or tgree days in advance?

  4. Am I missing something, do I put the dry cake Mix on, or do you make the cake mix and then put that on the pumpkin?

  5. I apologize if this question has already been asked. I assumed it was pumpkin pie filling not purée, can the pie filling be substituted for the purée or will that totally mess it up?

  6. Your recipe calls for 29 ounce can of pumpkin. Did you mean the normal 15 oz? Have never seen a 29 oz can, seems too much for this recipel

    1. There are two sizes of cans of pumpkin. The standard size is 15 ounces and they also sell a larger 29 ounce can. The recipe does indeed call for the larger can. If you can’t find the larger can you can use two smaller cans with about 1/4 cup removed to get to 29 ounces.

  7. I am a little confused. Looked for pumpkin puree but can only find 15 oz cans of Libby’s 100% pumpkin. Is that what I use?

  8. Is there a lactose free substitute anyone has tried for evaporated milk. I want to try to make this dairy free and I can get lactose free butter and ice cream, but not sure what to do about the evaporated milk. Thanks!

  9. 5 stars
    You had me at pumpkin!! I’ll be making this delicious dessert on repeat soon, perfect with a scoop of ice cream on top!

  10. 5 stars
    This pumpkin dump cake has me dreaming of fall and all things pumpkin. I’m adding this to my recipes to make as soon as the cool weather blows in!