Nothing says fall better than this easy pumpkin dump cake recipe! It tastes like a warm pumpkin pie, but with a crunchy toffee and pecan topping. Made simple with a box of cake mix, this easy dessert is a must-try for pumpkin lovers!
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Test Kitchen Review
Why You’ll Love This Pumpkin Dump Cake Recipe
I always pick up a box of cake mix and a can of pumpkin as soon as the temperature drops to make this easy pumpkin dump cake! It’s one of the stars of our annual Halloween party, no one can resist it. The contrasting textures of velvety pumpkin and crunchy cake topping will have everyone asking for seconds! Here’s why you will love it too:
- Super Easy: It’s incredibly easy to make and ready in under an hour — just dump, bake, and enjoy! No complicated steps or extra dishes.
- Fall Flavors: You get all the cozy flavors of pumpkin pie, but with an amazing buttery cake topping that adds the perfect crunch. It’s seriously addictive!
- Simple Ingredients: You only need a few easy ingredients to make this dessert, most of which you probably already have on hand.
- Family Favorite: Always a hit at parties and potlucks, this pumpkin dump cake is well-loved by both kids and adults!
Looking for more pumpkin recipes made easy with a box of cake mix? Try this decadent pumpkin earthquake cake, quick and easy pumpkin pancakes, or my favorite 5-minute pumpkin mug cake!
Key Ingredients
My pumpkin dump cake recipe uses a boxed cake mix, real pumpkin puree, and some tasty toppings to create the ultimate pumpkin treat. Below you will find helpful notes for key ingredients. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Pumpkin Puree: I use one large can (29 oz) of pumpkin puree. If you can’t find the large can, substitute two regular sized (15 oz) cans. Of course, homemade pumpkin puree would also be great! Don’t use pumpkin pie filling – it’s not the same and will not work in this recipe.
- Evaporated Milk: Whole milk, or half and half, will also work.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you use ground cinnamon instead. Add a pinch of nutmeg and cloves for more spice!
- Cake Mix: I use a box of spice cake mix to give this lots of warm spiced flavor, but you could also use yellow cake mix. If you use a plain yellow cake mix, I recommend adding a little extra pumpkin spice seasoning or cinnamon.
- Toffee Bits: These are usually available in the baking aisle and add a ton of flavor to the crunchy topping. You can omit them and still have a tasty pumpkin dump cake, though.
How To Make Pumpkin Dump Cake
Dump cakes are named after the fact that you don’t need to use multiple mixing bowls, complicated techniques, or many ingredients. You just dump everything in, and the oven does the rest! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Pumpkin Batter: Mix together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice in a bowl. Pour this into your greased 9×13 baking dish.
- Add Cake Mix: Sprinkle and spread the cake mix evenly over the pumpkin, then drizzle the melted butter evenly over the top.
- Add Toppings: Sprinkle pecans and toffee all over the top. You can start with either one, or mix them together and then sprinkle on top, it doesn’t matter either way.
- Bake: Place your dump cake into the preheated oven, and let it bake for 50 minutes or so. Check for doneness with a toothpick. The cake is done when it is no longer jiggly in the center, even if the toothpick still has a little bit of pumpkin residue on it (similar to pumpkin pie).
- Cool and Serve: Take the pumpkin dump cake out of the oven, let it cool for 15 minutes or so to set up. Serve it warm with ice cream or whipped cream, if desired!
Chef’s Tips and Variations
- Pumpkin vs. Pie Filling: Pumpkin pie filling includes extra ingredients like sugar, spices, dairy, etc. It would be overwhelming in this pumpkin dump cake recipe. Check the ingredients on your canned pumpkin to make sure it only includes pumpkin.
- The Foil Hack: If you check on the cake and it looks like it is browning too much during the baking time, just loosely cover it with foil to protect the top. Finish baking as directed, and remove the foil when you take the cake out of the oven.
- Doneness: When you poke a toothpick into the center to check for doneness, there may be a little residue stuck to it, like with a pumpkin pie. This is expected. The cake is done when it is no longer super jiggly in the center. The cake will firm up as it cools!
- Sweet Potato Dump Cake: Substitute the pumpkin puree with pureed, canned sweet potatoes (or yams) in a light syrup. Drain all the syrup before pureeing the sweet potatoes to keep them a thicker texture. You want the sweet potato puree to be the same texture as pumpkin puree.
- More Toppings: Toffee bits and pecans are awesome, but why stop there? Mini marshmallows, finely chopped Heath bar, chocolate chips, a caramel drizzle, or a cinnamon streusel topping like on my pumpkin coffee cake would be amazing.
When you take the cake out of the oven, note that it will be pretty jiggly all around if you lightly shake the pan. That’s ok! I baked it for the full 55 minutes and it still jiggled. It just needs a good 15 to 20 minutes to cool and settle into a sturdier shape.
How To Store or Make Ahead
- Storage: Let cool completely then cover tightly and store in the fridge for up to 5 days.
- Reheat: To reheat, microwave a slice for about 10 seconds, until warmed through.
- Make Ahead: Allow cake to cool completely after baking, cover it tightly and store in the fridge. When ready to serve, cover the cake lightly with foil and bake for about 15 minutes at 325°F, until warmed through.
Best Pumpkin Dump Cake Recipe
Ingredients
- 1 (29 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 1 cup light brown sugar
- 4 large eggs
- 2 teaspoons pumpkin pie spice, or cinnamon
- 1 (13.25 oz) box spice cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) butter, melted
- 1 cup toffee bits, optional
- Whipped cream or ice cream, optional
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Instructions
- Heat the oven to 350°F. Spray a 9×13 inch baking pan with cooking spray. Set aside.
- Whisk to combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice together in a mixing bowl.Pour the pumpkin batter into the prepared baking pan.
- Spread the cake mix evenly over the pumpkin, then pour the butter over the top. Sprinkle the top with pecans and toffee pieces.
- Bake for 50 to 55 minutes, and then check for doneness with a toothpick. The cake is done when it is no longer super jiggly in the center, but it will still jiggle some. The toothpick may have a little bit of pumpkin residue, similar to a pumpkin pie, on it. This is normal, the cake will firm up as it cools!
- Remove the cake and let it cool for 15 minutes. Serve warm with whipped cream or ice cream on top.
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Made this today and the family said it’s much better than pumpkin pie! It was still warm and served with ice cream. I did add more pumpkin pie seasoning 2 tablespoons and used yellow cake mix.
Great easy recipe!
Hello! Does this have a creamy, pie like layer add well as a cake like layer? It looks absolutely delicious, but I really want that creamy pie layer in there. Lol!
Hi Melissa! Yes the bottom layer is like a creamy pie/cake hybrid. It’s super moist!
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Hi Sara! Comments are always posted at the bottom of the post. 🙂