Fall baking! Is there anything better?! Say hello to this easy, flavorful Pumpkin Dump Cake recipe. This easy cake recipe features a boxed spice cake mix with a creamy pumpkin layer (we use canned pumpkin puree), warm spices, and lots of chopped pecans and chocolate. It is a pumpkin lovers dream come true, and would be perfect for any fall gathering!
But first, what’s a dump cake?
It’s exactly what it sounds like: Take all the ingredients for the cake, dump them together into a pan or dish, then bake with melted butter. In my other dump cake recipes, I put fruit on the bottom, which becomes soft and sweet. For the pumpkin version, I’m making a creamy pumpkin pie-like layer for the bottom. It’s almost too good to eat!
Here’s why I love it so much:
- Tastes like pumpkin pie, but with way less effort! Did we mention the base of the dump cake is an actual boxed cake mix?! The best.
- Isn’t too sweet! You read that correctly! The sweetened condensed milk adds juuuust the right amount of sugar, making this dessert recipe sweet, but not cloyingly so.
- It’s a showstopper! This is the type of dessert that folks will gather around the kitchen and simply eat straight out of the pan. And, like a good host, you won’t judge them…
This is hands down going to become a staple in your house! I am SO excited for you to give this dump cake recipe a try! For more easy desserts the whole family will love, try my Southern-style coconut cream pie, creamy pumpkin cheesecake bars, fudgy flourless chocolate cake next!
For more pumpkin desserts, be sure to try my NY-style cheesecake with pumpkin swirl or these cute little pumpkin cheesecake bars, which can be cut into small, bite-size squares and added to holiday cookie boxes!
Quick Ingredient Notes
- Make sure you’re using canned pumpkin purée, not pumpkin pie filling!
- Feel free to make your own pumpkin pie spice blend if you like.
- You can substitute pecans with other nuts — chopped walnuts are great!
- Spice Cake Mix is a mix made up of cinnamon, nutmeg, and allspice. You can substitute with a Yellow Cake Mix or Carrot Cake Mix, but it won’t have that same familiar pumpkin pie flavor. Use a gluten-free cake mix if you need.
Is this pumpkin dessert calling your name, yet?! The hardest part will be waiting for it to come out of the oven!
How To Make Pumpkin Dump Cake
- Preheat the oven to 350F. Grease your baking dish with cooking spray, and then in a large bowl, use an electric mixer (or whisk) to mix together canned pumpkin, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt. The pumpkin mixture should have a smooth, creamy consistency.
- Pour ingredients into the baking dish. Spread pumpkin mixture evenly in a baking dish and sprinkle chopped chocolate and/or chopped pecans on top. Don’t be shy!
- Pour cake mix on top. Pour the cake mix on top evenly. Then pour on the melted butter, and if necessary, melt additional butter and pour on top. Essentially, you want to make sure the top of the cake mix is almost entirely covered with butter. Otherwise, you’ll be left with drop spots where the bits of free cake mix are.
- Bake your cake. Bake in preheated oven until the top of the cake mix has browned and puffed up. Cool slightly to room temperature, or leave it warm and serve!
While not necessary, I 100% recommend serving this with homemade cinnamon whipped cream. The best!
Ari’s Best Tips!
- Completely cover the dried box cake mix with melted butter. If you look above at the photo, there are some dry spots. You’ll just want to take a spoon and pour some of the melted butter on top of those. If you need to melt a little more butter, do so!
- Can be made with white or yellow cake mix, but spice cake mix will give this more of a traditional pumpkin spice flavor.
- Serve warm with homemade whipped cream, a scoop of vanilla ice cream, or caramel drizzle to make it even more delicious.
- Do not substitute canned pumpkin puree for a can of pumpkin pie filling — not the same!
Storage Tips
- Leftovers will keep in an airtight container in a refrigerator for up to 5 days.
- Freeze: Store in an airtight container for up to 2 months, then defrost overnight in a fridge before serving. Reheat frozen dump cake in an oven preheated to 350F to warm again, about 15 minutes.
For more warmly spiced desserts, try my carrot cake (or carrot cake cupcakes!) or this super quick and easy carrot cake loaf. The latter is, in my humble opinion, perfectly acceptable as breakfast!
Other Dump Cake Recipes To Try!
This is hands down our favorite dump cake for the fall season (it’s so perfect as an easy Thanksgiving dessert!), but we also have a Chocolate Cherry Dump Cake and a Blueberry Dump Cake — both of which are fantastic! — that taste just as delicious and are even easier to make!
Try them all!
Once you work through all our dump cake recipes, be sure to try our unbelievably comforting rice pudding recipe — it’s a year round staple!
This easy pumpkin dump cake recipe is one of my favorite pumpkin recipes of all time! The creamy pumpkin layer, the warm spices, the crisp texture of the cake — it is such a delicious and easy fall dessert!
If you make this Pumpkin Dump Cake recipe, please let us know by leaving a review and rating below!
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More Fall Dessert Recipes To Try!
Ari’s Foolproof Chocolate Bourbon Pecan Pie Impossibly Creamy Dulce de Leche Cheesecake Salted Caramel Apple Slab Pie & Homemade Pie Crust Foolproof Italian Rainbow Cookies Snickerdoodle Coffee Cake with Swirls of Cinnamon Sugar
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Pumpkin Dump Cake (The Easiest Pumpkin Dessert!)
Video
Equipment
Ingredients
- 1 (15 oz) can pumpkin purée
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp Kosher salt
- ½ cup chopped semi-sweet chocolate plus 2 Tbsp, or semi-sweet chocolate chips
- ½ cup chopped pecans plus 2 Tbsp
- 1 box (15.25 oz) spice cake mix
- ¾ cup (12 Tbsp) unsalted butter melted
Instructions
- Prepare the pan. Preheat oven to 350F. Grease a 9x13x2" baking dish with nonstick baking spray.
- Mix wet ingredients. In a large mixing bowl, whisk together 1 (15 oz) can of pumpkin, 1 (14 oz) sweetened condensed milk, 2 eggs, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and ½ tsp Kosher salt until very smooth. Pour into the prepared pan, then use a spatula to spread evenly.
- Add mix-ins. Sprinkle ½ cup chopped chocolate (or chocolate chips) and ½ cup chopped pecans evenly on top.
- Add cake mix. Pour the dry cake mix on top, smoothing into an even layer with a spoon or spatula, then pour on the melted butter, trying to cover all of the cake mix with butter. If you need, melt an additional 1-2 Tbsp and pour that on top or use a spoon to evenly distribute over the cake mix.
- Bake the dump cake. Place the cake in a preheated oven, then bake for 55-60 minutes, or until golden brown and puffed up. Cool slightly, then serve warm with cinnamon whipped cream (see note below), ice cream, or caramel sauce. Optional: Serve with reserved crushed pecans and chocolate shavings!
Notes
- Cinnamon whipped cream: place 1½ cups heavy whipping cream in the bowl of a stand mixer fitted with whisk attachment. Whisk on medium-high speed until soft peaks form. Add 3 Tbsp confectioner’s sugar, 1 heaping tsp ground cinnamon, and a splash of vanilla extract. Whisk until stiff peaks form. Serve immediately!
- Storing: Store leftovers in a fridge for up to 5 days.
- Freeze: Can be frozen for up to 2 months, then defrosted overnight in a fridge before serving. Reheat in an oven preheated to 350F to warm again, about 15 minutes.
- Can be made with yellow or white cake mix, but spice cake mix will give this more of a traditional pumpkin spice flavor!
Made it yesterday. Super super super easy and so yummy. I had never made a dump cake so it was my first time and cannot express how easy it was and this recipe was super delicious.
Love how low key a dump cake is! Thanks for the review! xo, Ari
I was going to make this for Thanksgiving, however, I was going to make it the day before. Can it be served cold? Thank you.
Hi Linda! Yes, you can absolutely make this the day before. I think the texture of the cake would be better room temperature versus cold, so maybe just leave it out on the counter while everyone is having dinner and it should be good to go. You could also pop it in the oven to warm at 325°F for 10-15 minutes and then serve with ice cream or whipped cream (I love warm desserts with a cool, creamy topping!). Enjoy and please let me know what you think! xo, Ari
Thank you, will keep you posted!