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There’s a reason this Pumpkin Dump Cake shows up at more fall gatherings than anything else I make. Underneath that golden, buttery topping is a layer of pumpkin custard, smooth and spiced, closer to pumpkin pie than cake. On top, the dry cake mix bakes into a crunchy, crumbly crust that gives every bite two completely different textures in one pan. No mixer, no crust to roll out, and one 9×13 pan feeds a crowd with almost no effort on your end.
I first made this back in the mid 2000s, when my daughter was part of a dance team. One of the other dance moms, Sherry, brought it to a team party, and I was asking for the recipe before I even left. Sherry’s version had a thicker pumpkin layer, and while it was good, I found myself wanting more of that golden crunch on top and a little less custard underneath. So I scaled back the pumpkin layer until the ratio felt right to me, more crunch, still plenty of that creamy custard base, and this is the version that’s stuck ever since.
It’s become the pumpkin dessert my family asks for by name every fall, they even call it Pumpkin Crunch Cake. It’s the one I’m bringing to Thanksgiving before anyone even asks, because if I don’t, I’m in big trouble. If you’ve got a recipe that’s been passed around potlucks and parties for years, one that everybody swears is “the one,” you know exactly the kind of staple this has become in my house.
Why you’ll love this Easy Pumpkin Dump Cake
❥ Two Heavenly Textures, One Pan: Creamy pumpkin custard on the bottom, golden buttery crunch on top. You get pumpkin pie and streusel cake in a single bite, no layering skills required.
❥ No Mixer Needed: Everything comes together with a whisk and a spatula. If you can pour and sprinkle, you can make this cake.
❥ Feeds a Crowd: One 9×13 pan serves 12, which makes it a natural fit for potlucks, Thanksgiving, or any table where dessert needs to stretch.
❥ Easy to Make Your Own: Swap in spice cake mix, skip the pecans, or go gluten free with a tested cake mix swap. It is easy to adjust to what you have on hand and I have some great suggestions in the variations.
NikkiIngredients Needed for Pumpkin Dump Cake
- Yellow cake mix: This is what bakes into that golden, crunchy top layer. Want to switch things up? Spice cake mix works too, more on that swap in the Variations section below.
- Pumpkin puree: Use canned, not pumpkin pie filling, which is already sweetened and spiced and will throw off the balance here. If you’re using homemade puree instead, there’s a note on that in Variations too.
- Evaporated milk: This is what gives the custard layer that smooth, pie-like texture. Don’t grab sweetened condensed milk by mistake, it’s a different thing entirely and will make the filling too sweet and too thick.
- Eggs: Lightly beaten before going into the pumpkin mixture, and at room temperature if you can manage it. Cold eggs don’t blend in as smoothly, and you want that filling completely smooth before it goes in the pan.
- Pumpkin pie spice: This carries all the warm fall flavor through the custard layer. If you only have the individual spices on hand, cinnamon, ginger, nutmeg, and cloves will get you there.
- Chopped pecans: Purely optional. They add crunch on top, but this cake holds up completely fine without them if you’d rather skip nuts altogether.
- Butter: Salted or unsalted both work here. My family loves the salty edge against all that sweetness, but it really comes down to your taste. Cut into about 32 thin slices and laid evenly over the top rather than melted, that’s what gets full coverage over the cake mix so the whole top bakes into a golden crust instead of staying powdery in spots.
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How To Make Pumpkin Dump Cake
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Prep Your Pan
Preheat your oven to 350°F. Spray or butter the bottom and sides of a 9×13 inch baking dish. Get this ready before you start mixing, the pumpkin layer comes together fast.
Step 2 | Whisk the Pumpkin Custard
In a large bowl, whisk together the pumpkin puree, evaporated milk, lightly beaten eggs, sugar, and pumpkin pie spice by hand until smooth. Take your time here. A few lumps left in the mixture will show up in your finished custard layer, so keep whisking until it’s completely smooth.
Step 3 | Pour Into the Pan
Pour the pumpkin mixture into your prepared baking dish and spread it into an even layer.
Step 4 | Sprinkle on the Cake Mix
Sprinkle the dry cake mix evenly over the top of the pumpkin layer. Do not stir it in. This feels wrong the first time you do it, but that dry layer is exactly what turns into the golden crunch on top.
Step 5 | Add the Pecans
Spread the chopped pecans evenly over the cake mix.
Step 6 | Top with Butter
Lay the butter slices evenly over the top, about 32 thin slices, covering as much of the dry cake mix as you can.
This is the step that makes or breaks your topping. Skip a section, and that spot stays powdery instead of baking into a crust, so take an extra minute to get it spread out well.
Step 7 | Bake
Bake for 50 to 55 minutes, until golden and bubbling around the edges. The center will still jiggle slightly, that’s normal, it firms up as it cools. Keep an eye on the pecans during the last few minutes so they don’t burn, they’re sitting right on top and closest to the heat.
Step 8 | Cool Before Serving
Let the cake cool for 20 to 30 minutes before serving. It cuts cleanest once it’s had that time to set.
Then pipe or dollop on fresh whipped cream or serve with ice cream if you like.
Variations & Substitutions
- Spice Cake Mix: Skip the pumpkin pie spice in the wet mixture and use 1 teaspoon of cinnamon instead, then swap in spice cake mix for the yellow. It’s also delicious with butter pecan cake mix, made the same way.
- Homemade Pumpkin Puree: Homemade puree runs wetter than canned, so drain it through a fine mesh sieve or cheesecloth for 30 to 60 minutes before measuring. Skipping that step can leave the custard layer too wet to set up right.
- Nut Free: Swap the pecans for chopped toffee bits, chocolate toffee bits, or chopped graham crackers to keep the crunch without the nuts.
- Walnuts: Chopped walnuts work as a straightforward swap for the pecans if that’s what you have on hand.
Gluten-Free Pumpkin Dump Cake
Making this pumpkin dump cake gluten free is simple: swap in a gluten free yellow cake mix in place of the regular one, and follow the recipe exactly as written otherwise. I’ve tested this swap and confirmed it bakes up beautifully, same golden crunch on top, same smooth custard underneath. If you’re serving anyone with celiac disease, double check every label, including your cake mix, evaporated milk, and pumpkin puree, since ingredients can change between batches and brands.
Recipe Tips
- Slice the Butter, Don’t Skip the Coverage: This is the step that makes or breaks the whole cake. Thin, evenly laid slices melt down and spread over the cake mix as they bake, turning dry powder into a golden crust. Rush this step or leave gaps, and you’ll end up with powdery patches that never fully bake in.
- Watch the Pecans Near the End: Pecans sit right on top with nothing protecting them from the heat, so they can go from toasted to burnt fast in the last few minutes of baking. Keep an eye on the oven during that final stretch and pull the cake if they’re browning too quickly.
- Don’t Stir the Cake Mix Layer: It feels wrong to leave dry cake mix sitting on top without mixing it in, but that’s exactly what creates the crunchy topping. Stirring it into the pumpkin layer will give you a completely different texture, more like a spiced cake than a dump cake.
- Let It Rest Before You Cut It: The center will still jiggle slightly when it comes out of the oven, that’s normal, not underbaked. Give it the full 20 to 30 minutes to cool and set before slicing, or your first piece will fall apart.
Pumpkin Dump Cake vs. Pumpkin Pie
If you love pumpkin pie but don’t want to deal with a crust, this is the easier route to the same flavor. You get that same smooth, spiced pumpkin custard, just topped with a buttery, crunchy layer instead of pastry, and without the rolling, chilling, or blind baking a pie crust demands.
What to Serve With Pumpkin Dump Cake
Let this cool until it’s warm, not hot, then serve it with a big dollop of homemade whipped cream or marshmallow whipped cream. That contrast of a slightly warm cake and cold, fluffy cream is hard to beat, and it’s how I serve this every single time. A scoop of vanilla or butter pecan ice cream with a drizzle of caramel sauce is just as good if you want something a little more indulgent.
If you’re building out a full fall dessert table, this pairs easily with other favorites like Caramel Apple Dump Cake, a Pumpkin Roll, or Pumpkin Coffee Cake, so guests can pick between a few different pumpkin and apple options. Pumpkin Spice Cake with Cream Cheese Icing is another good one to set out alongside it if you want a mix of textures on the table.
Storage, Make-ahead, and Freezing Instructions
Storage: Cover and refrigerate for up to 4 days. Warm slices before serving if you like them warmed through.
Make Ahead: Bake it the day before and refrigerate once it’s cooled. The flavors actually deepen overnight, so this is a great one to knock out ahead of a busy holiday.
Freezing: Freeze fully baked, cooled squares in an airtight container for up to 2 months. Thaw in the fridge, then warm before serving.
Frequently Asked Questions
A dump cake is a simple baked dessert where the ingredients are layered into a pan, rather than mixed into a batter. Everything goes in as-is, no beating or folding required, and the oven does the rest.
That usually means the butter wasn’t spread evenly enough over the dry cake mix before baking. Thin, evenly laid slices are what melt down and turn the whole top golden, so any spot missed stays dry.
More Pumpkin Recipes
- Pumpkin Roll
- Pumpkin Coffee Cake
- Easy Pumpkin Pie (this gets rave reviews)
- Pumpkin Spice Cookies
- Best Pumpkin Bread
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Easy Pumpkin Dump Cake Recipe
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Equipment
Ingredients
- 15.25 oz ounce box yellow cake mix - spice cake mix can be substituted
- 15 ounces canned pumpkin puree
- 12 ounces canned evaporated milk
- 3 large eggs - lightly beaten
- 1 cup granulated sugar - or brown sugar
- 1 teaspoon pumpkin pie spice
- 1 cup chopped pecans
- 1 cup butter - salted or unsalted, cut into about 32 thin slices
Instructions
- Preheat the oven to 350°F. Lightly spray or butter the bottom and sides of a 9×13 inch baking dish.
- In a large bowl, whisk together by hand the pumpkin puree, evaporated milk, lightly beaten eggs, sugar, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Gently, sprinkle the dry cake mix evenly over the top. Do not stir.
- Spread the chopped pecans evenly over the cake mix.
- Lay the butter slices evenly over the top, covering as much of the dry cake mix as possible.
- Bake for 50 to 60 minutes, until golden and bubbling. The center will still jiggle slightly but will be mostly set. Watch the pecans during the last few minutes so they don’t burn (cover with foil if needed).
- Cool for 20 to 30 minutes before serving.
- Serve with whipped cream, marshmallow whipped cream, or whipped topping. This is also delicious with vanilla or butter pecan ice cream and a drizzle of caramel.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
