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This easy pumpkin dump cake recipe uses yellow cake mix, pumpkin puree, and pecans for a foolproof fall dessert. Ready in under an hour — no mixer required.
Pumpkin Dump Cake
A popular pumpkin dessert made with sweet pumpkin filling and topped with a buttery pecan topping. The easiest and best pumpkin dump cake recipe!
Let’s embrace the pumpkin. It’s that time of year to eat it til’ our hearts’ content. This Pumpkin Praline Butter Dump Cake is a recipe that I have been making for years during the Fall months.
I like to pretend that it is crisp and cold outside and that I am apple picking in Vermont. A girl can dream! I devoured a bowl of it years ago at a youth event and begged my friend for the coveted recipe. It’s been my go-to pumpkin dessert ever since.
If you love pumpkin pie but don’t love making pie crust, this pumpkin dump cake is about to become your new favorite fall dessert. Unlike most pumpkin dump cake recipes that call for spice cake mix, this version uses yellow cake mix, which lets the warm pumpkin pie spice and cinnamon in the filling really shine instead of competing with extra spices baked into the topping. It has all the warm, spiced pumpkin flavor of a classic pie, but with a buttery, golden cake topping and crunchy pecans baked right on top. Best of all, there’s no mixer, no crust, and no fuss — just layer, bake, and serve.
This easy pumpkin dump cake with yellow cake mix comes together with pantry staples and one 9×13 pan, which makes it perfect for Thanksgiving, potlucks, or any night you’re craving something cozy. The bottom layer bakes up soft and custardy, just like pumpkin pie filling, while the yellow cake mix on top turns into a golden, slightly crisp, buttery crumble. It’s the best of both a cake and a pie in one dish.
Why you will love this Pumpkin Dump Cake Recipe:
No mixer needed. Everything comes together with a bowl and a spoon.
Yellow cake mix instead of spice cake mix. This lets the pumpkin pie spice and cinnamon in the filling take center stage, rather than getting muddied by extra spices in the topping.
No pie crust. You get all that pumpkin pie flavor without rolling out dough.
Great for a crowd. One 9×13 pan feeds 12, making it an easy addition to Thanksgiving dessert tables or fall potlucks.
Ingredients
For the pumpkin layer:
- Pumpkin puree (not pumpkin pie filling)
- Canned evaporated milk
- Sugar
- Eggs
- Pumpkin pie spice
- Cinnamon
For the topping:
- Yellow cake mix
- Butter, melted
- Pecans, roughly chopped
Optional, for serving:
- Whipped cream or vanilla bean ice cream
- Cinnamon sugar, for sprinkling
Homemade whipped cream (optional):
- Whipping cream
- Powdered sugar
Ingredient Notes:
- Pumpkin puree vs. pumpkin pie filling: Make sure you’re grabbing plain pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which will throw off the flavor and texture of this recipe.
- Yellow cake mix: Most pumpkin dump cake recipes call for spice cake mix, but this recipe uses yellow cake mix on purpose — it has a milder, buttery flavor that lets the pumpkin pie spice and cinnamon in the filling stand out, rather than layering spice on top of spice. A standard 15.25-ounce box works perfectly here.
- Pecans: Walnuts work as a substitute if that’s what you have on hand, or you can leave the nuts out entirely for a nut-free version.
- Butter: Make sure it’s fully melted so it evenly saturates the dry cake mix — this is what creates that crisp, golden topping.
How to make Pumpkin Dump Cake (with Yellow Cake Mix):
- Preheat your oven to 350°F.
- Mix the pumpkin layer. In a large bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and cinnamon. Stir until fully combined and smooth.
- Pour into the pan. Pour the pumpkin mixture into a 9×13-inch baking pan.
- Add the cake mix. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Try to cover the entire surface — this is what creates the “dump cake” topping.
- Drizzle with butter. Pour the melted butter evenly over the cake mix layer, covering as much of the dry mix as you can.
- Top with pecans. Sprinkle the chopped pecans over the top.
- Bake for 45–55 minutes, or until the topping is golden brown and slightly crisp.
- Cool slightly, then serve with whipped cream or vanilla bean ice cream, and a sprinkle of cinnamon sugar if you like.
Recipe Tips:
- Don’t stir the layers together. The magic of a dump cake is in the layering — the pumpkin custard bakes underneath while the cake mix bakes into a crumbly topping on top. Resist the urge to mix it in.
- Cover the pumpkin layer completely with cake mix. Any dry cake mix that doesn’t get touched by butter will stay powdery, so try to drizzle the butter as evenly as possible.
- Check at 45 minutes. Ovens vary, so start checking around the 45-minute mark. You’re looking for a golden, set topping — the center should no longer look wet.
- Let it rest before serving. Give the cake 10–15 minutes to cool slightly so the pumpkin layer can set up before slicing.
Can I make this ahead of time?
Yes. Pumpkin dump cake actually holds up really well as a make-ahead dessert, which makes it a great choice for Thanksgiving. Bake it up to 2 days in advance, cover, and store in the refrigerator. Serve chilled or gently rewarm individual portions in the microwave before adding whipped cream or ice cream.
Storage:
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: This cake freezes well. Let it cool completely, then wrap tightly or store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Warm individual slices in the microwave for 20–30 seconds for that fresh-baked taste.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of pumpkin puree? It’s not recommended. Pumpkin pie filling already contains added sugar and spices, which will make the finished cake overly sweet and change the texture. Stick with plain pumpkin puree for the best results.
Can I use a different cake mix flavor? Yes. This recipe is written for yellow cake mix, which keeps the focus on the pumpkin pie spice and cinnamon in the filling. If you prefer a spicier, more traditional flavor, spice cake mix or butter pecan cake mix both work well as substitutes.
Why does this recipe use yellow cake mix instead of spice cake mix? Most pumpkin dump cake recipes default to spice cake mix, but yellow cake mix has a milder, more buttery flavor that doesn’t compete with the pumpkin pie spice already in the filling. The result is a cake where the pumpkin flavor comes through more clearly, with the yellow cake mix simply providing a golden, buttery crumb topping.
Do I have to use pecans? No, they’re optional. You can swap in walnuts, skip the nuts entirely, or add a handful of white chocolate chips for a different twist.
Is pumpkin dump cake the same as pumpkin crunch cake? They’re very similar and often used interchangeably. Both feature a pumpkin custard base with a cake mix topping, though some pumpkin crunch cake recipes use pumpkin pie filling instead of puree.
If you love easy pumpkin desserts, check out my No-Bake Pumpkin Cheesecake Recipe.
Popular Pumpkin Recipes:
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Pumpkin Praline Butter Dump Cake
Equipment
- 9 x 13 baking pan
- kitchenaid mixer
- measuring cups and spoons
- spatula set
Ingredients
- (1) 15-ounce can Pumpkin Puree not pumpkin pie filling
- (1) 13-ounce can Evaporated Milk
- 1 1/2 cups Sugar
- 3 Eggs
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
Topping:
- 1 Yellow Cake Mix
- 1 cup Butter melted
- 1 cup Pecans roughly chopped
Optional:
- Whipped Cream or Vanilla Bean Ice Cream
Homemade Whipped Cream:
- 1 cup Whipping Cream
- 1/4 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and cinnamon. Keep stirring until it is all mixed together.
- Pour into a 9 x 13 pan.
- Sprinkle yellow cake mix over pumpkin mixture.
- Drizzle melted butter over cake mix.
- Sprinkle with pecans.
- Bake for 45-55 minutes or until the topping starts to become golden brown.
- Top with homemade whipped cream or vanilla bean ice cream.
- Sprinkle with optional cinnamon sugar.
Nutrition information is automatically calculated, so should only be used as an approximation.
Anyone wearing sweatshirts out there? I am SO ready for the cooler weather and dream of picking pumpkins while wearing a flannel and boots. Hope you are feeling some Fall weather wherever you may be. Happy Baking, my friends! xo
Really enjoyed this recipe. I’m not a big pumpkin fan but I loved everything about this desert!
Thanks so much for making it!