Cake Recipes

Pumpkin Dump Cake (Easy Fall Dessert With Pecans)

Posted by

Chef Emma

October 21, 2026

On March 7, 2026

Spread the love

This pumpkin dump cake tastes like pumpkin pie with a buttery, crunchy pecan topping, and it’s far easier to make. You whisk a simple spiced pumpkin custard right in the measuring bowl, pour it into a 9×13 pan, scatter dry yellow cake mix and pecans on top, and drizzle with melted butter. In the oven, the bottom sets into a creamy pumpkin layer while the top bakes into a golden crust. It’s a great dessert for Thanksgiving and fall potlucks because it feeds a crowd and needs no pie crust.

Below you’ll find the ingredients, step-by-step instructions, how to tell when it’s done, tips for a crisp top, and how to store it. The printable recipe card is at the bottom.

Ingredients for Pumpkin Dump Cake

For the pumpkin layer

Pumpkin purée, 1 can (15 oz / 425 g). Use plain purée, not pumpkin pie filling, which is already sweetened and spiced.
Evaporated milk, 1 can (12 oz / 354 ml).
Large eggs, 3.
Light brown sugar, 1 cup (200 g), packed.
Pumpkin pie spice, 2 teaspoons, or 1½ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg and ⅛ teaspoon ground cloves.
Fine salt, ½ teaspoon.
Vanilla extract, 1 teaspoon.

For the topping

Yellow cake mix, 1 box (15.25 oz / 432 g), dry mix only. Spice cake mix also works.
Pecans, 1 cup (110 g), chopped.
Unsalted butter, ¾ cup (1½ sticks / 170 g), melted.

Pumpkin pie surrounded by star anise and cinnamon sticks, the warm spices used in pumpkin desserts

How to Make Pumpkin Dump Cake (Step by Step)

1. Heat the oven

Heat the oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.

2. Whisk the pumpkin layer

In a large bowl, whisk the pumpkin, evaporated milk, eggs, brown sugar, spices, salt and vanilla until completely smooth. Pour it into the baking dish.

3. Add the cake mix and pecans

Sprinkle the dry cake mix evenly over the pumpkin, breaking up any lumps, and gently level it with a spoon. Don’t stir. Scatter the pecans over the cake mix.

4. Drizzle with butter

Slowly drizzle the melted butter over the whole surface, aiming to moisten as much of the cake mix as you can. A few small dry spots are fine; large ones will stay powdery.

5. Bake

Bake for 50 to 60 minutes, until the top is deep golden brown and the pumpkin layer is set. The center should jiggle only slightly when you nudge the pan, and a thermometer pushed into the pumpkin layer near the center should read at least 160°F (71°C), since the filling contains eggs.

6. Cool

Let it cool for at least 30 minutes so the pumpkin layer firms up. Serve warm, at room temperature or chilled, with whipped cream or vanilla ice cream.

Chef Emma’s Tips

Check the can. “100% pumpkin” is what you want. Pie filling will make the dessert too sweet and overspiced.
Whisk well. Lumps of brown sugar or pumpkin leave streaks in the custard.
Moisten the topping evenly. Drizzle the butter in a slow zigzag. If dry spots remain after 30 minutes, drizzle a tablespoon more melted butter over them.
Toast the pecans for 5 minutes in a dry skillet before adding them for even more flavor.
Let it rest. Cut too soon, the custard is loose; after 30 minutes it slices into neat squares.

Slice of pumpkin dessert topped with whipped cream on a white plate

Variations

Spice cake topping: use spice cake mix and reduce the pumpkin pie spice to 1½ teaspoons.
Cream cheese swirl: beat 4 oz (113 g) softened cream cheese with 2 tablespoons sugar and dollop it over the pumpkin before adding the cake mix.
Nut-free: skip the pecans or use ½ cup old-fashioned oats for crunch.
Caramel: drizzle warm caramel sauce over each serving.

More easy dump cakes: our cinnamon apple dump cake and the 3-ingredient chocolate dump cake. Baking for a crowd? Pair it with our pineapple upside-down cake for a dessert table.

Make Your Own Pumpkin Pie Spice

No jar of pumpkin pie spice? Stir together 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice and ½ teaspoon ground cloves. This makes about 2½ tablespoons; use 2 teaspoons in this recipe and keep the rest in a small jar for lattes, muffins and oatmeal. Fresh spices make a noticeable difference, so if yours smell faint, replace them.

Pumpkin Dump Cake vs Pumpkin Pie

The pumpkin layer is basically pumpkin pie filling: pumpkin, eggs, evaporated milk, sugar and spice. The difference is the topping. Instead of a pastry crust underneath, a dump cake has a buttery, crunchy cake-mix and pecan layer on top. That makes it much faster (no rolling dough, no blind baking), and it serves 12 from one pan, which is why it’s popular for holiday crowds. The texture is softer than pie, so serve it with a spoon or a spatula rather than in perfect wedges.

A Simple Thanksgiving Timeline

The day before: bake the dump cake, cool it completely, cover it and refrigerate it.
The morning of: whip the cream and refrigerate it.
About 30 minutes before dessert: take the pan out of the fridge. Serve it cool, or warm the whole pan, loosely covered, at 325°F (165°C) for 15 to 20 minutes while dinner plates are cleared.

It frees up the oven on the big day, and it tastes even better once the spices have had a night to settle.

Love warm fall spices? Try our moist carrot cake recipe with cream cheese frosting.

Make Ahead and Storage

Make ahead: bake it up to 1 day ahead, cool it, cover and refrigerate. Serve chilled or warm squares in the microwave for 20 to 30 seconds.
Refrigerate leftovers within 2 hours, because the pumpkin layer contains eggs and milk. Eat within 3 to 4 days.
Freeze cooled squares, wrapped well, for up to 2 months. Thaw overnight in the refrigerator.

These times follow the FoodSafety.gov cold food storage chart.

Pumpkin Dump Cake FAQs

Is pumpkin dump cake the same as pumpkin crunch?

They’re very close. “Pumpkin crunch” or “pumpkin cobbler” usually means the same idea: a spiced pumpkin custard under a cake mix and pecan topping.

How do I know when pumpkin dump cake is done?

The top is deep golden, the edges bubble, and the center jiggles only slightly. The pumpkin layer should reach at least 160°F (71°C).

Can I use fresh pumpkin?

Yes. Use 1¾ cups (425 g) of smooth, thick homemade pumpkin purée. If it’s watery, strain it for 30 minutes first.

Can I make it in a smaller pan?

Yes. Halve every ingredient (use 2 eggs and about 6 oz of evaporated milk) and bake in an 8×8-inch (20 cm) pan for 40 to 50 minutes, checking that the center reaches 160°F (71°C).

Why is my pumpkin layer runny?

It needed more time in the oven or more time to cool. Bake until the center barely jiggles, then let it rest at least 30 minutes; it keeps firming up as it cools and even more in the fridge.

Does pumpkin dump cake need to be refrigerated?

Yes. Because the filling has eggs and milk, refrigerate it within 2 hours of baking.

Pumpkin Dump Cake Recipe Card

Calories are an estimate per serving (1/12 of the pan, with pecans, without whipped cream) based on USDA FoodData Central values. Find more desserts in our cake recipes.

Chef Emma