This Pumpkin Dump Cake Is the Dessert You Need This Fall

Love pumpkin? You'll want to make this quick and easy pumpkin dump cake all fall long.

August bridges the gap between summer and fall, and we begin to look forward to cooler weather, cozy sweaters and our favorite candles. Fall, of course, is also pumpkin season, and we can’t get enough! From pumpkin cakes and bread to donuts and even savory pumpkin dishes, it’s certainly the star of the season.

To kick off your fall celebration, whip up a simple dessert. This quick and easy pumpkin dump cake requires very little prep time, yet it produces an incredibly flavorful cake with great texture. Dump cakes are typically made with a fruity base, but this dessert is getting dressed up in time for fall with canned pumpkin as the base. And it’s just asking to be served with a dollop of cinnamon whipped cream, ice cream or even a caramel drizzle. Yum!

How to Make Pumpkin Dump Cake

box of cake mix, three eggs and other baking ingredients in small white bowls on a white kitchen counter, view from aboveMolly Allen for Taste of Home


  • 1 (15-ounce) can pumpkin
  • 1 (12-ounce) can evaporated milk
  • 3 eggs
  • 1 cup brown sugar
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon clove
  • 1 yellow cake mix
  • 1-1/2 sticks salted butter, melted
  • 1/2 cup crushed pecans, optional


Step 1: Make the pumpkin layer

blue baking dish filled with pumpkin mixMolly Allen for Taste of Home

Preheat the oven to 350°F. In a large bowl, combine the canned pumpkin, evaporated milk, eggs, brown sugar, cinnamon, nutmeg and clove. Whisk to combine until smooth.

Spray a 13-by-9-inch baking dish with cooking spray. Pour the pumpkin mixture into the prepared dish.

Step 2: Top with cake mix and butter

a blue baking pan with pumpkin dump cakeMolly Allen for Taste of Home

Sprinkle the cake mix over top, pressing down lightly. Drizzle the melted butter over the cake mix. Sprinkle pecans on top, if desired, and bake for 50 to 55 minutes.

Allow the cake to cool for 15 minutes before serving. Serve warm topped with homemade whipped cream.

Editor’s Tip: To make a fall-inspired whipped cream, add two tablespoons of cinnamon.

Pumpkin Dump Cake Tips

How can I make this pumpkin dump cake my own?

The beauty of a dump cake is the wide range of customizations at your disposal. Rather than a yellow cake mix, you could swap it for a spice cake mix, white cake mix or even chocolate. Not a fan of pecans? Use walnuts or candied nuts instead. You can also increase the amount of spices in the pumpkin mixture for a bolder flavor, especially if you love a lot of nutmeg or clove. Consider topping this treat with whipped cream, a caramel sauce drizzle, a cream cheese drizzle or maple syrup.

How can I store pumpkin dump cake?

For best results, this cake should either be served warm right away or served chilled later on. Cover the baking dish and store leftovers in the fridge. It can also be made ahead of time and kept in the fridge until you’re ready to serve.

If you have room for the baking dish in your freezer, this pumpkin dump cake can be frozen. Cover the cake with a layer of plastic wrap and then foil, or put the lid on your baking dish for an airtight seal. Freeze it for one to two months, and allow it to thaw in the fridge before enjoying another slice.

Molly Allen
Molly Allen is a previous bakery owner and former event planner. Now, a freelance writer and editor focused on food and beverage, lifestyle, travel and parties, she brings her years of experience and industry knowledge to readers across a variety of platforms.