Pumpkin dump cake recipes always remind me of cool evenings when I want a dessert that practically bakes itself. I don’t need to fuss or plan ahead. I grab a box of yellow cake mix, a can of pumpkin puree, and a few pantry staples, then the oven does all the heavy lifting. The smell that fills the kitchen feels like fall wrapping itself around me with both arms. This version is my go to when friends drop by and I don’t have time to whip up something fancy. I laugh when people ask how long I spent on it. The truth? About ten minutes of actual effort. That’s less time than it takes me to decide which sweater to wear when the weather turns cool. The layers of pumpkin custard like filling topped with buttery crumbs create a texture that’s rich, sweet, and just messy enough to feel homemade. If you love fall recipes dessert ideas, this easy pumpkin desserts pick is a must. You’ll find it hits that sweet spot between pumpkin pie cake recipe comfort and the convenience of a pumpkin dump cake recipe yellow cake. I’ve even swapped flavors with strawberry dump cake recipes and made a cozy apple dump cake for variety. But when autumn rolls in, this pumpkin version is the one I reach for first every time.

1) Key Takeaways
2) Easy Pumpkin Dump Cake Recipe
3) Ingredients for Pumpkin Dump Cake
4) How to Make Pumpkin Dump Cake
5) Tips for Making Pumpkin Dump Cake
6) Making Pumpkin Dump Cake Ahead of Time
7) Storing Leftover Pumpkin Dump Cake
8) Try these Dessert next!
9) Pumpkin Dump Cake
10) Nutrition

1) Key Takeaways

This pumpkin dump cake recipe is quick to prepare and needs only pantry staples.
It combines a creamy pumpkin filling with a buttery cake topping.
It’s a go to fall dessert for gatherings and casual nights at home.
Leftovers store well and taste even better the next day.

2) Easy Pumpkin Dump Cake Recipe

I’ve made my fair share of desserts that look beautiful but leave me feeling like I spent the whole afternoon chained to the oven. This isn’t one of them. This pumpkin dump cake recipe gives you that perfect mix of flavor without trapping you in the kitchen. I like that the oven does most of the work while I sip tea and maybe sneak a spoon of the pumpkin mix before it bakes.

With dump cake recipes, the fun lies in how little effort you give and how much reward you get. The warm pumpkin custard like layer under a crisp topping is the kind of comfort that reminds me of fall gatherings, cozy sweaters, and family stories told around the table. Each bite blends spice, sweetness, and that unmistakable pumpkin richness.

If you love fall recipes dessert ideas, this one deserves a spot on your list. It hits all the notes of an easy pumpkin desserts dish, while still feeling a bit indulgent. I’ve swapped flavors with strawberry dump cake recipes before, and even tried an apple dump cake when apples are in season, but this pumpkin version holds its ground as my favorite.

3) Ingredients for Pumpkin Dump Cake

Pumpkin Puree: I keep a can in my pantry at all times once September arrives. The texture is thick and the flavor is naturally sweet, which makes it perfect for this cake.

Evaporated Milk: This gives the filling that custard like consistency. It balances the pumpkin and adds richness without being too heavy.

Eggs: Three large eggs hold everything together and give the filling structure. I crack them one by one into the bowl and always laugh when a little shell piece falls in, because it always does.

Sugar: Plain granulated sugar sweetens the mix. Not too much, not too little, just enough to highlight the pumpkin flavor.

Cinnamon, Nutmeg, Ginger: These spices add warmth. I measure with a spoon but if I’m honest, sometimes I sprinkle with my heart.

Yellow Cake Mix: The secret to the topping. It’s quick, easy, and creates that buttery crust without mixing batter from scratch.

Pecans: Optional, but I like the crunch. Toasting them first makes the flavor deeper.

Melted Butter: The finishing touch that binds the topping. It sinks into the cake mix and creates those golden pockets of flavor.

4) How to Make Pumpkin Dump Cake

Step 1. Preheat the oven to 350°F. I use this moment to clear the counter, find my favorite baking dish, and line it with a bit of butter.

Step 2. Mix the pumpkin puree, evaporated milk, eggs, sugar, and spices until smooth. It smells like fall already, and I haven’t even baked it yet.

Step 3. Pour that mixture into the baking dish. It will look thin, but don’t worry, it sets as it bakes.

Step 4. Sprinkle the yellow cake mix evenly over the top. Don’t stir. Just let it sit like a blanket over the pumpkin filling.

Step 5. Add pecans if you’re using them. They’ll roast beautifully on top.

Step 6. Drizzle the melted butter across the cake mix. Try to cover as much surface as you can.

Step 7. Bake for 50 to 60 minutes until the top looks golden and crisp. The smell will tempt you to pull it out early, but patience pays off.

Step 8. Let it cool slightly, then serve. I like it best with a spoonful of whipped cream melting on the side.

5) Tips for Making Pumpkin Dump Cake

One tip I swear by is not to skimp on butter. The melted butter makes the cake topping crisp and flavorful, so drizzle generously. Another thing I’ve noticed is that toasting the pecans before adding them takes the flavor up a notch. It’s a small detail, but it makes the crunch more noticeable.

If you’re nervous about the cake mix clumping, just use a fork to spread it out gently across the top. It helps with even baking. And don’t stress about getting it perfect, dump cake recipes are meant to be forgiving. That’s part of their charm.

Finally, give the cake at least fifteen minutes to cool before cutting into it. I’ve rushed it before, and while it tasted fine, the layers hadn’t fully settled. Waiting gives you those nice clean slices of pumpkin pie cake recipe texture mixed with crumble.

6) Making Pumpkin Dump Cake Ahead of Time

I’ve made this dessert in the morning for an evening dinner party and it held up perfectly. The filling sets nicely, and the topping stays crisp if you keep it covered loosely. It’s the kind of dish that doesn’t need constant attention, which is why it’s a favorite for busy days.

If you want to prep ahead, mix the pumpkin filling the night before and refrigerate it. Then, when you’re ready to bake, just pour it in the dish, add the topping, and bake. It saves time and still tastes fresh.

Some folks even like the flavor better the next day. I think that’s true for many easy pumpkin desserts. The spices seem to deepen overnight, giving you an even richer taste the second time around.

7) Storing Leftover Pumpkin Dump Cake

Leftovers are almost guaranteed with this recipe, and they’re a blessing. Store the cake in the fridge in an airtight container. It keeps well for three to four days without losing its charm.

When reheating, a quick spin in the microwave works, but if you want that topping crisp again, pop it in the oven for a few minutes. It’s worth the extra step. I’ve even had a slice cold from the fridge, and it was still delicious.

Sharing leftovers with neighbors or coworkers is another good idea. People light up when you hand them a square of homemade dessert, and you look like you went to more trouble than you really did.

8) Try these Dessert next!

9) Pumpkin Dump Cake