Pumpkin Dump Cake (Easy Pumpkin Crunch Dump Cake Recipe)

This pumpkin dump cake is the ultimate easy fall dessert — a rich, spiced pumpkin base that bakes up smooth and custardy like pumpkin pie, topped with a buttery cake layer that turns golden and lightly crisp.

This version leans into that classic pumpkin crunch style, with a soft, creamy bottom and a perfectly textured topping made from cake mix and butter. It’s simple to make, incredibly reliable, and always a hit for potlucks, holidays, and cozy family dinners.

If you’ve fallen in love with dump cakes like I have, please try my Cherry Pineapple Dump Cake, and Peach Dump Cake next. Dump cakes do not disappoint! And if you’re looking for even more easy dessert inspiration, be sure to browse my full Cake Recipes collection for all kinds of family-favorite cakes.

What Is Pumpkin Dump Cake?

Pumpkin dump cake is an easy layered dessert made by pouring a spiced pumpkin mixture into a baking dish and topping it with dry cake mix and butter. As it bakes, the bottom becomes soft and custardy—similar to pumpkin pie—while the top turns into a buttery, golden crust.

Despite the name, this isn’t a traditional cake with a light, fluffy texture. It’s much closer to a crisp or cobbler, with a creamy base and a rich, slightly crisp topping.

There’s no mixing or batter involved. The layers stay separate as they bake, creating that signature contrast between smooth and buttery textures that makes dump cakes so irresistible.

What This Pumpkin Dump Cake Tastes Like

This dessert has a rich, cozy flavor and a texture that’s very different from a traditional cake.

The bottom layer is smooth, creamy, and softly set—very similar to pumpkin pie filling. The top bakes into a buttery, golden layer that’s slightly crisp around the edges. In between, you’ll get a softer cake layer that ties everything together.

It’s not light or fluffy like a classic cake. Instead, it’s more like a cross between a pumpkin pie and a crisp or cobbler, with warm spices and a rich, buttery finish in every bite.

✨ Before You Begin

✨ Use pure pumpkin, not pumpkin pie filling: Pumpkin pie filling is already sweetened and spiced, which can throw off both the flavor and texture. Stick with 100% pumpkin puree for the best results.

✨ Don’t mix the layers: It may feel strange, but resist the urge to stir. Dump cakes work because the layers stay separate, creating that creamy base and buttery topping.

✨ Distribute the butter evenly: This is the key to a perfect topping. Make sure the butter covers as much of the dry cake mix as possible so you don’t end up with dry, powdery spots.

✨ Expect a custard-style base: The bottom layer will bake up soft and creamy, similar to pumpkin pie. This is not a fluffy cake—and that’s exactly what you want.

✨ The center should slightly jiggle: Just like pumpkin pie, the center may still have a slight jiggle when you pull it from the oven. It will continue to set as it cools.

✨ Let it cool before serving: This helps the layers set properly and makes it easier to scoop or slice without falling apart.

Pumpkin Dump Cake Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Pumpkin puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which can throw off both the flavor and the texture of your pumpkin dump cake.

Evaporated milk: This gives the pumpkin layer its rich, smooth, pumpkin-pie-style texture. It helps create that soft custardy base that makes this dessert so good.

Eggs: The eggs help the pumpkin layer set as it bakes. That’s why the bottom of this dessert is creamy and sliceable instead of loose.

Sugar + pumpkin pie spice: These give the filling its classic warm fall flavor. The sugar sweetens the pumpkin base, while the spice brings that familiar pumpkin pie taste.

Yellow cake mix: Yellow cake mix gives the topping a buttery, classic dump cake flavor that pairs beautifully with pumpkin. Vanilla cake mix also works well if that’s what you have on hand.

Butter: The butter is what transforms the dry cake mix into that rich, golden topping. Try to distribute it as evenly as possible so you don’t end up with dry, powdery patches.

Pecans: Pecans are optional, but they add the classic crunch that makes this feel like a true pumpkin crunch dump cake. They also bring a rich, nutty flavor that works really well with the soft pumpkin base.

Gently press the cake mix: After sprinkling the dry cake mix over the pumpkin layer, gently press it down before adding the pecans and butter. This helps the topping make better contact with the filling so it bakes more evenly.

How to tell when it’s done: Don’t test this like a traditional fluffy cake. You’re looking for a golden topping, set edges, and a center that is mostly set with just a slight jiggle, similar to pumpkin pie.

🥣 How to Make Pumpkin Dump Cake

Make the pumpkin layer: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth and well combined. Pour the mixture evenly into a greased baking dish.

Add the cake mix: Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir—this is what creates the distinct layers as it bakes.

Press and top: Gently press the cake mix down into the pumpkin layer just slightly, then sprinkle the chopped pecans evenly over the top.

Add the butter: Drizzle melted butter evenly over the entire surface, or distribute thin slices across the top to cover as much of the dry mix as possible.

Bake until set: Bake until the top is golden brown and the edges are set, with a slight jiggle remaining in the center, similar to pumpkin pie.

Cool before serving: Let the cake cool for at least 20–30 minutes before serving so the layers can set properly.

Pumpkin Dump Cake Variations (Crunch, Pecan, and More)

Once you’ve mastered the base recipe, it’s easy to tweak this pumpkin dump cake to match your favorite textures and flavors.

Pumpkin Crunch Dump Cake: This is the classic version. Add chopped pecans over the cake mix before baking for a rich, buttery crunch on top.

Pumpkin Pecan Dump Cake: For an even nuttier flavor, increase the amount of pecans or use a mix of chopped and halved pecans for more texture.

Pumpkin Pie Dump Cake: Skip the nuts for a softer topping that lets the smooth, custardy pumpkin layer shine—very similar to pumpkin pie.

Cake Mix Options: Yellow cake mix gives a classic buttery flavor, but vanilla cake mix works beautifully too. For a deeper fall flavor, you can also use spice cake mix.

⭐ Pro Tips

⭐ Use thin butter slices for better coverage: If you’re not melting the butter, slice it very thin and spread it evenly across the top so the cake mix bakes up golden instead of dry.

⭐ Rotate the pan for even browning: About halfway through baking, rotate the pan to help the topping brown evenly, especially if your oven has hot spots.

⭐ Watch the edges for doneness: The edges should be fully set and slightly pulling away from the pan, while the center should be mostly set with just a slight jiggle.

⭐ Let it rest before serving: Giving the cake time to cool helps the custard layer firm up and makes it easier to scoop clean portions.

⭐ Serve warm for best texture: This dessert is at its best slightly warm, when the topping is crisp and the pumpkin layer is soft and creamy.

What to Serve With Pumpkin Dump Cake

This cozy, pumpkin-spiced dessert is rich and comforting, so pairing it with something cool or creamy makes it even better.

Cold + Creamy Toppings: A scoop of vanilla ice cream or a dollop of whipped cream is perfect here. The cool, creamy texture balances the warm, spiced pumpkin base beautifully.

Warm Drinks: Serve it with a cup of coffee, Crockpot Hot Chocolate, or even a spiced latte for the ultimate fall dessert experience.

Sweet Finishes: If you’re building out a dessert spread, pair this with other cozy favorites like Peach Cobbler, Fruit Cocktail Cake, or Million Dollar Pie for a mix of warm and chilled treats.

Storing + Freezing + Make-Ahead

How Long Can You Keep This In The Fridge?

You’ll want to cover it loosely with cling wrap or foil to protect its integrity. This cake can last up to 3-4 days in the fridge.

Can You Freeze This?

Absolutely! This scrumptious pumpkin dump cake with cake mix freezes beautifully and it’s every bit as crave-worthy upon serving. Just let it cool completely before preparing for the freezer. I prefer to double wrap mine in plastic wrap, then in aluminum foil for extra protection. It’ll stay fresh and yummy for up to a month.

For best results slow thaw in the fridge for up to 24 hours before serving. Since this cake contains pumpkin puree, it can only be stored in the freezer for 2-3 months.

Make-Ahead Tips:

This crazy simple pumpkin pie dump cake only has a 10-minute prep time so there really isn’t a bunch of prep to speak of. But, it’s great in the fridge for a few days so you can always make it a day ahead.

Frequently Asked Questions

◆ Why is my pumpkin dump cake runny?
This usually means it needs more bake time. The center should be mostly set with just a slight jiggle—similar to pumpkin pie. It will continue to firm up as it cools.

◆ Why is my topping dry or powdery?
The butter didn’t fully cover the cake mix. Make sure the butter is evenly distributed so the topping bakes up golden instead of dry.

◆ Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is already sweetened and spiced, which can throw off both the flavor and the texture of the recipe.

◆ Can you freeze pumpkin dump cake?
Yes. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator and reheat gently before serving.

◆ Do I have to use pecans?
No. Pecans are optional, but they add a rich, buttery crunch that’s typical of pumpkin crunch dump cake.

More Dump Cake Recipes You’ll Love

Lemon Dump Cake is bright, tangy, and perfect when you want something a little lighter.

Apple Dump Cake is cozy and cinnamon-spiced, just right for fall and winter baking.

Cherry Dump Cake is a classic with a rich, fruity flavor that never disappoints.

Chocolate Cherry Dump Cake is rich, fudgy, and loaded with deep chocolate flavor paired with sweet, juicy cherries.

Caramel Apple Dump Cake is warm and cozy with tender cinnamon-spiced apples and a buttery, cobbler-style topping.

These simple desserts are always a hit, whether you’re baking for a crowd or just need something quick and comforting.

Tried This Recipe?

I’d love to hear how your Pumpkin Dump Cake turned out! Please leave a ⭐⭐⭐⭐⭐ star rating and a comment below—it helps other readers and means so much to me.

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Pumpkin Dump Cake

Pumpkin dump cake is all the best parts of pumpkin pie covered in a sweet cakey topping with chopped pecans & smothered in melted butter in the best of ways

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

• ▢ 1 (15-ounce) can pumpkin puree
• ▢ 1 (12-ounce) can evaporated milk
• ▢ 4 eggs large
• ▢ 1 1/2 cups sugar
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1/2 teaspoon salt
• ▢ 1 (15.25-ounce) box yellow cake mix
• ▢ 1 1/2 cups pecans chopped
• ▢ 1 cup unsalted butter melted

US Customary - Metric

Instructions

• Prep. Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
• Combine. In a large bowl, combine pumpkin puree (1 15-ounce can), evaporated milk (1 12-ounce can), eggs (4), sugar (1 1/2 cups), pumpkin pie spice (2 teaspoons), and salt (1/2 teaspoon) with an electric mixer. Mix well, and spread into the prepared pan. Sprinkle cake mix (1 15.25-ounce box) over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans (1 1/2 cups) evenly over the cake mix, then drizzle with melted butter (1 cup).
• Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.

Fans Also Made:

• 
  Cherry Dump Cake
• 
  Chocolate Cherry Dump Cake
• 
  Pineapple Dump Cake
• 
  Strawberry Dump Cake (Easy Recipe with Fresh or Frozen Strawberries)

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Notes

1. Press: When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
2. Done: Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
3. Cake Mix: When making this recipe, I usually opt for a pumpkin cake with a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix. 

Nutrition

Serving: 1/12 of the recipe | Calories: 540kcal | Carbohydrates: 61g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 103mg | Sodium: 444mg | Potassium: 234mg | Fiber: 2g | Sugar: 45g | Vitamin A: 6142IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg

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