5 Delicious Pumpkin Dump Cake Recipes You’ll Love

No Thanksgiving dinner would be complete with a delicious dessert. One traditional example is a pumpkin pie.

Nothing comes close to the divine smell of a pumpkin pie baking in the kitchen or the pumpkin taste blended with a whipped topping. It is simply the best way to finish any dinner let alone Thanksgiving.

You can go one step further and make a delicious pumpkin dump cake.

5 Delicious Pumpkin Dump Cake Recipes You'll Love

A dump cake is a cross between a cake and a cobbler. We hear you asking, “how does it get the ‘dump’ name?” Well, this is because the simple pantry ingredients it is made with are dumped into a baking dish.

That’s right, you do not even need a mixing bowl. Just throw it all in the baking dish and you’re well on your way to a flavorsome pumpkin dump cake. 

Best of all, dump cakes are easy to make, even for novices. But, with different variations of a pumpkin dump cake, it can become confusing as to which recipe you should follow.

That is why we have included 5 of the top pumpkin dump recipes in one place below! 

In today’s blog, you will be spoilt for choice when deciding how to make a pumpkin dump cake at home. And, don’t worry because each recipe is simple to follow and make.

By the end of this article, you will have a sumptuous pumpkin dump cake to treat you and the family to. 

Pumpkin Dump Cake Recipes

Number 1

We will start with what we think is the easiest recipe to remember when it comes to pumpkin dump cakes. With this particular recipe, we recommend serving it cool with a generous helping of whipped cream on top.

Oh, and don’t forget to add a dash of butter over the cake mix for a crunchy topping. 


  • 1 can (29 ounces) of pumpkin puree
  • 3 eggs
  • ½ cup of white sugar
  • ½ cup of packed brown sugar 
  • 1 teaspoon of ground cinnamon
  • 1 can (12 fluid ounces) of evaporated milk
  • ½ teaspoon of ground ginger
  • ½ teaspoon of salt
  • ¼ teaspoon of ground cloves
  • 1 package (18.25 ounces) of spice cake mix
  • 1/2 cup of coarsely chopped pecans
  • ½ cup of melted butter 

Step by step guide:

  1. Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Grease a 9×13-inch baking pan.
  3. Grab a large bowl and combine your pumpkin puree, eggs, white sugar, brown sugar, and milk. 
  4. Next, stir in the ginger, cinnamon, cloves, and salt. 
  5. Pour this mixture into a pan and sprinkle the dry cake mix evenly over your pumpkin filling. 
  6. Sprinkle pecans over your cake mix and then drizzle the melted butter over the top of everything. 
  7. Bake the dump cake in a preheated oven for approximately 50 to 60 minutes or until its edges are lightly browned. Check regularly.
  8. Allow it to cool.
  9. Once cooled, it’s ready for serving! 

Number 2

Here is another one of our favorite recipes for making a pumpkin dump cake.

As you will see throughout this list, the guidelines for each recipe are quite similar but just one or two different ingredients can transform each dish to make it unique.  


  • 15 ounces of pure pumpkin puree
  • 2 large eggs
  • 1 can (14 ounces) of Eagle Brand ® Sweetened Condensed Milk
  • 1 teaspoon of pumpkin pie spice
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of ground ginger
  • ½ teaspoon of salt
  • 1 cup of chopped pecans
  • ⅓ cup of milk
  • 1 box (15.2 ounces) of yellow cake mix
  • ½ cup of melted butter 

Step by step guide:

  1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. Lightly butter a 9-inch square baking dish. Alternatively, you can spray it with nonstick spray.
  3. Using a large mixing bowl, whisk together the pumpkin puree, 2 large eggs, sweetened condensed milk, vanilla, ground ginger, pumpkin pie spice, and salt until they have combined fully. 
  4. Pour this mixture into your prepared pan and spread evenly to form a layer.
  5. Now, sprinkle the chopped pecans on top of your pumpkin mixture, and then sprinkle over this with a dry cake mix.
  6. Blend the milk and melted butter together and spread evenly over your dry cake mix. Try to cover as much of the cake as possible.
  7. Bake the dump cake for around 50 to 60 minutes or until it is golden brown on the top or around its edges. 
  8. Allow the cake to cool slightly and then serve warm, at room temperature, or cold (whatever you and your guests prefer). 
  9. For a finishing touch, you can serve with whipped cream, caramel sauce, and nuts if desired.
  10. Enjoy!
5 Delicious Pumpkin Dump Cake Recipes You'll Love1

Number 3 

Here, we have another super delicious pumpkin dump cake recipe. This is complete with all the flavors of pumpkin, pecan, and if you’re feeling wild, some toffee bits. Truly a perfect dessert for the fall season.


  • 1 can (15 ounces) of pure pumpkin 
  • 1 can (10 ounces) of evaporated milk
  • 3 eggs
  • 1 cup of light brown sugar
  • 3 teaspoons of pumpkin pie spice
  • 1 box of yellow cake mix
  • 1 cup of coarsely crushed graham crackers
  • 1 cup (2 sticks) of melted butter
  • ½ cup of toffee bits

Step by step guide:

  1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. Coat a 9×13-inch baking pan with nonstick spray. Set it aside.
  3. In a large mixing bowl, mix the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. 
  4. Stir this mixture and then pour it into your prepared pan.
  5. Sprinkle the box of cake mix on top of the mixture followed by the graham crackers and, if wanted, toffee chips. 
  6. Pour the melted butter on top evenly. 
  7. Bake for 45 to 50 minutes until the center is set and the edges and top are lightly browned.
  8. Allow to cool to your desired temperature and serve to your hungry family and friends. We recommend serving the dump cake warm or at room temperature.
  9. You can also serve this with ice cream for a wonderful balance of warmth and coldness on your palette.
  10. Bon appetit!

Number 4

Here is something a little different. This time we will be using cream cheese in our pumpkin dump cake. Just like a traditional pumpkin dump cake, this dessert tastes better when served cold.

And, if you don’t eat it all at once, it’s even better the next day! The flavors with this recipe just get more intense after a few hours or a day.


  • 1 can (29 ounces) of pumpkin puree
  • 8 ounces of cream cheese
  • ¾ cups of powdered sugar
  • 2 teaspoons of milk
  • 3 eggs
  • 1 can (12 ounces) of evaporated milk
  • 1 ¼ cup of sugar
  • 1 teaspoon of salt
  • 1 tablespoon of pumpkin pie spice
  • ½ cup of melted butter
  • 1 package of dry yellow cake mix
  • 1 tablespoon of cinnamon-sugar mixture
  • Whipped cream (optional)

Step by step guide:

  1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. Grease a 9×14-inch baking pan.
  3. Combine the cream cheese, powdered milk, and milk in a bowl until smooth (You can do this with a KitchenAid or a handheld method). Set the mixture aside.
  4. Using a large mixing bowl, blend the pumpkin puree, eggs, evaporated milk, salt, sugar, and pumpkin pie spice. Then, pour this into a prepared pan.
  5. Now for the cream cheese! Place the cream cheese into a small ziplock bag. Cut off the tip to create a mini piping bag. Now, pipe over the pumpkin filling. 
  6. Pout your dry cake mix over the entire cream cheese layer before poking holes through the cake mix with a table knife or the end of a wooden spoon. Do this until you reach the filling but do not poke through to the bottom of the pan. 
  7. Pour the melted butter over the dry cake mix.
  8. Now, sprinkle cinnamon sugar over the entirety of the cake to add more flavor and a sumptuous crunch.
  9. Bake the cake for 40 to 50 minutes or until the top is lightly browned. You can check by placing the knife into the cake. If it comes out clean, it should be ready. 
  10. Leave the dump cake to cool and serve with whipped cream if you desire.
  11. Tuck in and enjoy the delights your pumpkin dump cake has to offer. 

Number 5

Our final recipe is a pumpkin dump cake with a streusel-like topping. Trust us, this is worth trying time and time again!


  • Cooking spray
  • 1 can (15 ounces) of pure pumpkin
  • 2 large eggs
  • 1 can (12 ounces) of fat-free evaporated milk
  • ¼ teaspoon of ground allspice
  • ⅛ teaspoon of ground nutmeg
  • 2 teaspoons of ground cinnamon 
  • 1 cup of granulated sugar (divided)
  • A pinch of ground cloves
  • 1 cup (4 ounces) of white whole-wheat flour
  • 1/2 teaspoon of baking soda
  • ¾ teaspoon of baking powder
  • ¼ teaspoon of kosher salt
  • 6 tablespoons (around 3 ounces) of melted unsalted butter
  • ¼ cup of canola oil 

Step by step guide:

  1. Preheat your oven to 250 degrees Fahrenheit (180 degrees Celsius).
  2. Coat a 13×9-inch baking dish with cooking spray.
  3. Whisk the eggs, pumpkin, evaporated milk, allspice, cinnamon, nutmeg, cloves, and ¼ cup of sugar together in a large bowl. Then, spoon this into your baking dish.
  4. Whisk the flour, baking soda, baking powder, salt, and the remaining sugar from your ¾ cup in a bowl until they are well combined.
  5. Sprinkle this evenly over your pumpkin mixture in the baking dish.
  6. Stir the melted butter together with oil in a small bowl. Then, drizzle this over your flour mixture.
  7. Bake your dump cake in a preheated oven for approximately 45 minutes.
  8. Leave it to cool at room temperature for about 10 minutes
  9. Sit down and enjoy one of the most delicious treats there is! 
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Kathryn Sewell

Hi! I'm Kate and I have been baking and cooking for as long as I can remember. I like to share the most interesting tips and recipes I try here on What Kate Baked for you to enjoy. If you have a favorite recipe you'd like to share send it over on social.

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