Some desserts have a way of wrapping you in comfort the moment they hit the table, and Pumpkin Pie Dump Cake is one of those gems. Imagine the best parts of a silky pumpkin pie meeting the golden, buttery crumble of a cake — all in one pan, no complicated steps required. It’s the kind of dessert you can whip up for Thanksgiving, bring to a potluck, or enjoy on a chilly weekend at home.
This cake is more than just easy; it’s a flavor-packed, make-ahead wonder that turns pantry staples into something unforgettable. The pumpkin layer brings warmth with cinnamon and pumpkin pie spice, while the buttery cake mix topping bakes into a slightly crisp, golden crust that’s downright addictive.
Pumpkin Pie Dump Cake
Ingredients
- 30 ounces pumpkin purée not pumpkin pie filling
- 12 ounces evaporated milk or half-and-half for a lighter flavor
- 4 large eggs use 3 for a denser texture
- 1 ½ cups granulated sugar or light brown sugar for deeper flavor
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice or chai spice for a twist
- 15.25 ounces yellow cake mix dry; spice cake mix also works
- 1 cup salted butter melted for soft topping, cold and sliced for crunchy topping
- 1 cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F (177°C) and grease or spray a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing it in.
- Drizzle melted butter evenly over the cake mix, or place thin pats of cold butter on top for a crunchier texture.
- Scatter chopped walnuts or pecans evenly over the butter layer.
- Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Serve warm with whipped cream, vanilla ice cream, or a sprinkle of extra pumpkin pie spice.
Notes
Ingredients & Substitutions – Pumpkin Pie Dump Cake
Pumpkin Purée
We’re going classic here — 30 ounces of pure pumpkin purée, not pumpkin pie filling. Pumpkin purée gives you control over sweetness and spices. Using pumpkin pie filling will change the texture and flavor, since it’s already sweetened and spiced (we’ll talk more about that in the PAA section).
Evaporated Milk
Evaporated milk gives a creamy, custard-like texture without being heavy. If you don’t have it, you can use half-and-half, but the flavor won’t be quite as rich.
Eggs
Four large eggs help bind the pumpkin base so it slices cleanly. For a slightly denser texture, you can use three eggs instead.
Granulated Sugar
The 1½ cups of sugar balances the earthiness of pumpkin. You can swap in light brown sugar for a deeper, molasses-like sweetness.
Spices
Two teaspoons each of cinnamon and pumpkin pie spice keep the flavor warm and aromatic. If you prefer a bolder spice profile, add a pinch of ground cloves or ginger.
Yellow Cake Mix
Dry, straight from the box — this forms the “dump” part of the recipe. Spice cake mix also works if you want extra autumn flavor.
Butter
One cup of salted butter keeps things rich and balances the sweetness. Slice cold butter thin for a crunchy top, or melt it for an even, softer crust.
Nuts
Walnuts or pecans add a toasty crunch that contrasts beautifully with the soft pumpkin layer. Skip them if you want a nut-free dessert.
How to Make Pumpkin Pie Dump Cake
1. Preheat the oven
Heat your oven to 350°F (177°C). Grease or spray a 9×13-inch baking dish so the cake releases easily after baking.
2. Mix the pumpkin layer
In a large mixing bowl, combine pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice. Whisk until smooth and lump-free.
3. Pour into dish
Spread the pumpkin mixture evenly in your prepared baking dish.
4. Add the cake mix
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t mix it in — part of the magic here is that it bakes into a crumble topping.
5. Add the butter
Either melt your butter and drizzle it evenly over the cake mix, or slice cold butter into thin pats and place them over the surface for a crunchier texture.
6. Top with nuts
Scatter chopped walnuts or pecans evenly over the butter.
7. Bake
Bake for about 60 minutes, or until the top is golden brown and the pumpkin layer is set.
8. Serve
Serve warm with whipped cream, a scoop of vanilla ice cream, or a sprinkle of extra pumpkin pie spice.
Why This Recipe Works So Well
- Effortless Prep – The “dump” method means no creaming butter, no layering batters, no fussy mixing.
- Perfect Texture Contrast – Creamy pumpkin custard base meets buttery, crisp topping.
- Customizable – Change cake mix flavors, swap nuts, or tweak spices to make it your own.
- Make-Ahead Friendly – Bake it in the morning, serve it after dinner. It’s just as good at room temp.
If you’re a fan of nostalgic bakes like Homemade Fudge Bars or cozy fall treats like Sweet Potato Brownies, this Pumpkin Pie Dump Cake is right up your alley.
Toppings & Variations – Pumpkin Pie Dump Cake
- Caramel Drizzle – Add salted caramel sauce over each slice for a decadent twist.
- Cream Cheese Swirl – Drop spoonfuls of sweetened cream cheese mixture over the pumpkin base before adding cake mix.
- Spice Swap – Try chai spice mix instead of pumpkin spice for a subtle twist.
- Nutty Layers – Mix chopped nuts directly into the cake mix before baking for more crunch in every bite.
Storage & Make-Ahead Tips
- Room Temp – Cool completely and store covered for up to 24 hours.
- Fridge – Keeps 3–4 days in an airtight container.
- Freezer – Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat gently in the oven at 300°F (149°C) for about 10 minutes to refresh the topping’s crunch.
People Also Ask
What is the biggest mistake to avoid when making a dump cake?
Overmixing. The beauty of a dump cake is in the layering — once you sprinkle the dry cake mix over the filling, don’t stir. Mixing will ruin the crisp, crumbly topping.
What is pumpkin dump cake?
Pumpkin dump cake is a cross between pumpkin pie and cake. It has a spiced pumpkin custard base topped with dry cake mix, butter, and often nuts, baked until golden.
Why do they call it dump cake?
The name comes from the method — you “dump” ingredients into the pan rather than mixing them like a traditional cake.
What happens if I use pumpkin pie filling instead of pumpkin purée?
Pumpkin pie filling is already sweetened and spiced, which will throw off the recipe’s balance. It can make the dessert overly sweet and alter the texture. Always stick with pure pumpkin purée for best results.
Serving Suggestions – Pumpkin Pie Dump Cake
- Pair with Chocolate Buttercream Frosting on the side for a chocolate-pumpkin mash-up.
- Serve chilled with a dollop of Snow Cream for a cool contrast.
- Add a scoop of ice cream and drizzle with maple syrup for a fall sundae twist.
For more on pumpkin’s health benefits, see this Healthline guide.
And don’t forget to check out our fall recipe shares on Facebook and Pinterest for inspiration!