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This pumpkin dump cake is my go-to fall dessert every September, October, and November, and once you taste it, I think it will be yours too. A creamy, spiced pumpkin layer bakes under dry yellow cake mix, melted butter, and chopped pecans until it turns into something that tastes like pumpkin pie and pumpkin crunch cake baked into one easy pan. You can make this easy dump cake recipe with evaporated milk, sweetened condensed milk, or a little of both, so it works with whatever is already in your pantry. Even my pumpkin-hating kid asks for seconds when it is topped with whipped cream or a scoop of vanilla ice cream.

one slice of pumpkin dump cake with roasted pecans

A few weeks ago, we cleaned out the big chest freezer we keep in our basement.

Near the end of the project, we found two rather small containers of yellowish orange stuff. I smelled them, but being that they were frozen, smell was not a clue. I thought they might be pumpkin, so I thawed them to find out. Once I knew for sure, I had to decide what to make with it.

I had a few ideas for pumpkin desserts, namely:

That flan is definitely my favorite, but I didn't have all the ingredients at home so I gave up on it. I did have a yellow cake mix and a lot of butter though, so I thought it might be good to try and make a dump cake.

Now, after having made the dump cake a few times, I know this will be my standard go-to dessert recipe for September, October, and November every year for the rest of my life. It is that good.

What is a dump cake?

I know the name dump cake makes it sound like the least appetizing food ever, but let me tell you how good they are. Dump cakes are a super easy dessert and taste like heaven on a fork. They're almost like a cobbler but easier.

The idea of a dump cake is very simple, you just dump everything into a cake pan and bake it. They are very simple.

So, for example, a cherry dump cake typically takes a can of cherry pie filling, spread in the bottom of a 9x13 pan, and then you sprinkle a yellow cake mix on top, and then pour melted butter over all that and sprinkle it with chopped almonds. Then you bake. That's all there is to it, and the taste is out of this world good. (Also, this cherry pineapple dump cake is almost as easy and out of this world good!)

So for a pumpkin dump cake, I was thinking that I would need something to make a pumpkin layer on the bottom of the baking dish, and then I could just top it with a dry cake mix (I had a yellow cake mix, but I'm also going to try a spice cake mix.), melted butter, and nuts.

And that's exactly was I did.

And the cake was DELICIOUS! Even my pumpkin-hating kid loved it, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream.

a close up of pumpkin dump cake in a white cake pan

What you'll need to make a pumpkin dump cake

Equipment

This cake gets made in a 9x13 pan, but a normal 2-inch deep pyrex dish will not work because it does not hold enough volume. I recommend an extra deep 9x13 pan like this one.

Ingredients

See printable recipe card at the bottom of the page for measurements.

Pure pumpkin fresh or canned; see note below. Also, do NOT get pumpkin pie filling which is gross because it already has spices mixed in, and those spices are not pleasing. At least, they are not pleasing to me. I would much rather use my own pumpkin pie spice, just plain cinnamon, or a combination of cinnamon, nutmeg, and cloves.
Evaporated milk or an equal amount of sweetened condensed milk; see note below
Brown sugar
Eggs
Cinnamon (substitute pumpkin pie spice if you prefer)
Yellow cake mix
Melted butter
Chopped pecans

How to make the best pumpkin dump cake

Preheat oven to 350º. Spray a deep 9x13 pan with cooking spray.
Whisk the pumpkin, evaporated milk, brown sugar, eggs, and cinnamon in a large bowl. Mix well.
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Pour pumpkin mixture into the prepared pan.
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Sprinkle cake mix over the pumpkin mixture.
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Top the cake mix with chopped pecans and then pour melted butter evenly over the whole thing.
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Bake for 1 hour, until center is set and the edges are golden brown.
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Cool for at least 30 minutes before serving.

three slices of pumpkin dump cake on a white tray

Note on using fresh or frozen pumpkin (rather than canned)

To use fresh or frozen pumpkin, you will probably need to remove some of the liquid. I boiled mine because I thought that would be easiest, but you could also strain it through cheesecloth and a colander or strainer.

To boil the pumpkin, place it in a small sauce pan and cook it on medium-low heat for 15 minutes or so, until it has thickened and the watery liquid has cooked off. Note that it will not be as thick as canned pumpkin, but it will work in the recipe as long as it doesn't have a lot of watery liquid on top.

pumpkin dump cake with a slice taken out in a white cake pan

Note on using sweetened condensed milk versus evaporated milk

I have used evaporated milk, sweetened condensed milk, and a combination of the two, depending on what was available in my pantry. The finished cake has come out completely delicious every time, no matter what I used. I suppose it probably has a slightly different flavor depending on what you use, but I've honestly never noticed. It's a very forgiving recipe. Use whatever you have.

Substitutions and variations

As noted above, you can use either evaporated milk or sweetened condensed milk in this recipe. The sweetness of the condensed milk gets overpowered by the pumpkin filling anyway.

If the sweetness of this cake isn't enough for you, drizzle it with some caramel sauce just before serving.

Storing leftover pumpkin dump cake

Refrigerator: Let the cake cool for 2 hours, then cover the pan tightly or move slices to an airtight container and refrigerate for up to 4 days.

Make ahead: Bake it the day before a party or holiday dinner and keep it covered in the fridge overnight; readers say it tastes even better the next day.

Freezer: Wrap cooled slices individually in plastic wrap, then place them in a freezer bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving leftovers: Enjoy it cold straight from the fridge, or warm a slice in the microwave for 20 to 30 seconds before adding whipped cream or ice cream.