Simple and Seasonal

Making life simpler and holidays happier with easy recipes, tips and creative ideas

Crockpot Express owners: we want YOU! Join our Crockpot Express Community on Facebook here—> Join Now

Home » Desserts » Easy Pumpkin Dump Cake

Easy Pumpkin Dump Cake

24 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Jump to Recipe -
Pinterest Hidden Image

Putting the name aside, Pumpkin Dump Cake is a delicious twist on pumpkin pie and is an easy fall dessert! It’s a cake on top of a pumpkin pie without the hassle of a pie crust!

top down view of square slice of cake on white plate with orange and green placemat; text label reads Pumpkin Dump Cake

I love the flavors of fall. I like the warm spices like cinnamon and nutmeg, and there’s just something so American about eating pumpkin pie.

However, I’m not the biggest fan pie crust. So, since I don’t really love regular pumpkin pie, I make this easy fall dessert instead. It’s perfect-even if it is called Pumpkin Dump Cake. 🙂

The name “dump cake” sounds pretty awful, but it’s just because there’s very little mixing involved in the traditional recipe. You dump things in a pan and bake them.

side view of slice of cake showing layer of pumpkin pie topped with yellow cake and glaze

This recipe is a simple twist on the classic dump cake. Basically, instead of the traditional dump cake made of canned fruit, you use canned pumpkin. It’s a great break from pumpkin pie during the holidays.

Pumpkin Puree vs. Pumpkin Pie Filling

For Pumpkin Dump Cake (and many other recipes calling for pumpkin) you’ll need to be sure to get canned pumpkin puree. This is NOT the same things as pumpkin pie filling.

Canned pumpkin puree is only pumpkin (and other squash) cooked, pureed and then canned for use in recipes. Pumpkin pie filling does have pumpkin in it, but it also has sugar and spices in it already. Your recipes will not turn out properly if you accidentally switch them, so read the labels carefully. 🙂

Ingredients needed for pumpkin dump cake

plate with slice of cake and fork next to fall table decor

Instructions

The steps are pretty easy for this recipe. Basically mix, pour, sprinkle, drizzle and bake.

Start by adding the pumpkin puree, evaporated milk, eggs, sugar and cinnamon into a mixing bowl. Whisk together until smooth.

pumpkin, evaporated milk, eggs and brown sugar in a clear mixing bowl

Then pour the mixture into a baking pan, sprinkle the dry cake mix over the top, and drizzle with melted butter. That’s it! Then you pop it into the oven to bake.

collage image showing steps to making pumpkin dump cake

You can add a powdered sugar glaze on top, or leave it plain and serve with toppings like vanilla ice cream, canned whipped cream or even Homemade “Cool Whip.”

whole pan of dump cake with crackled glaze on top

I made this for a Christmas party last year, and I brought home an empty pan. It was probably the easiest dish I made all season! It’s definitely the perfect fall dessert to bring to potlucks and parties all throughout “cozy” season. 🙂

forkful of pumpkin dump cake

Check out these other delicious and easy fall desserts!

closeup on slice of layered pumpkin dump cake
Print Recipe Save Recipe Rate this Recipe
3 from 2 votes

Pumpkin Pie Dump Cake

Pumpkin Dump Cake is a delicious twist on pumpkin pie that's perfect for fall! It's a cake on top of a pumpkin pie without the hassle of a pie crust! 
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cake, fall, pumpkin, dessert
Servings: 16
Calories: 228kcal
Author: Nicole Burkholder

Ingredients

  • 1 15 oz can pumpkin puree (not pie filling)
  • 1 12 oz can evaporated milk
  • 3 eggs
  • 1 cup brown sugar
  • 3 tsp pumpkin pie spice
  • 1 15.25 oz box yellow cake mix (just the dry mix)
  • 1 cup butter melted (2 sticks)

Optional Frosting glaze

  • 1 1/2-2 cups powdered sugar
  • 2 tbsp milk more as needed for thinning
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°
  • 1 15 oz can pumpkin puree, 1 12 oz can evaporated milk, 3 eggs, 1 cup brown sugar, 3 tsp pumpkin pie spice
    Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk
  • Pour the pumpkin pie filling into a greased 9×13 baking pan.
  • 1 15.25 oz box yellow cake mix
    Sprinkle yellow cake mix evenly over the top.
  • 1 cup butter
    Pour melted butter over the cake mix.
  • Bake at 350° for 45-50 minutes, until center is set and a toothpick comes out clean

Optional Frosting Glaze

  • Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it's still warm. Let it cool and harden to a sweet crackled glaze on the top. 

Video

Notes

Add chopped nuts or toffee bits to the top of the cake for a nice crunch.
Skip the glaze and serve with vanilla ice cream or whipped cream instead!
NOTE: As of 2025, Duncan Hines brand yellow cake mix is still 15.25oz, but Betty Crocker and most generic brands are down to 13 oz. It won’t make a huge difference, but if you want the full amount of topping, be sure to check your box sizes. I now keep an extra box of white or yellow cake mix in the pantry to add to smaller box mixes so my recipes will still turn out properly. 
 

Nutrition

Calories: 228kcal | Carbohydrates: 29g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 109mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @simplenseasonal or tag #simplenseasonal!
pumpkin dump cake
pumpkin dump cake

 Originally posted in 2012, updated September 2017, video added 2025

Nicole Burkholder
Follow me
Latest posts by Nicole Burkholder (see all)

Comments

    • Nicole Burkholder says

      Since I made, photographed and wrote the post about it, yes. Yes, I have tried it. Many, many times over the years in fact. It’s a family favorite and still preferred over regular pumpkin pie. But there’s always a small minority of people who don’t love something that most others do. That’s OK. Taste is somewhat subjective. In the future, I suggest always using a recipe you’ve already tested multiple times and loved for something like a bake-off. (Although if I was the judge, I would have given high marks, because I love this stuff.) 😉

      Reply

  2. Nikole says

    5 stars
    This was super easy to make and delicious. It also freezes and thaws very well, the top stays crunchy/crumbly. I didn’t make the frosting and felt like it was plenty sweet. I also did the butter in thin slices spread evenly across the top instead of melting and it was perfect. It’s like a lazy person’s pumpkin pie ♥️

    Reply

  3. Sara says

    Nicole,
    This looks delish! If I were to do the nuts / toffee instead of the glaze, those would go on before baking correct? They wouldn’t sink into the batter?

    Appreciate your help!

    Reply

    • Nicole Burkholder says

      Before baking, yes! Then you pour the melted butter over the top. It all kind of gels together to make a crumbly topping that’s SO good. The dry cake mix keeps it from sinking all the way through to the bottom of the pumpkin layer. 🙂 Enjoy!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Archives

Categories

The contents of this blog, including text, original photos and ideas are the sole property of the author. If you intend to use my text or images, please link back to this blog and give credit to Simple and Seasonal. Please do not republish an entire post or post photos of my family. A notification email would be greatly appreciated too! See my Privacy Policy here.

SEEN ON

as seen on logos