Pumpkin Dump Cake

Enjoy a warm, gently spiced dump cake featuring pumpkin puree and simple cake mix.
Great Pumpkin Dessert Recipe photo by Taste of Home

Fuss-free desserts are always welcome in a recipe box. And it really doesn’t get much easier than a pumpkin dump cake! While most dump cake recipes rely on a can of fruit pie filling, this one uses canned pumpkin as a base. The result is a wonderfully spiced treat that takes mere minutes to prep.

Pumpkin Dump Cake Ingredients

There are a few key ingredients in this recipe—some of which are similar to a classic dump cake:

  • Canned pumpkin: Canned pumpkin forms the base of this treat. Be sure that you pick up a can of pumpkin puree (not canned pumpkin pie filling).
  • Yellow cake mix: Cake mix is what forms the cobbler-like top of a dump cake. For this recipe, the Taste of Home Test Kitchen recommends one of these yellow cake mixes.
  • Pumpkin pie spice: Is it even fall without a hint of pumpkin spice? The blend of cinnamon, nutmeg, ginger and clove gives this cake its seasonal warmth and flavor.


Step 1: Make the batter

Batter for Pumpkin Dump CakeTMB STUDIO

Preheat oven to 350°F. In a large bowl, beat the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice together until smooth. Pour this mixture into a greased 13×9-inch baking pan.

Step 2: Sprinkle the cake mix

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Sprinkle the batter with yellow cake mix to cover. Do not mix or stir together!

Step 3: Drizzle with butter

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Drizzle the melted butter over the top. Lastly, sprinkle with the chopped walnuts.

Editor’s Tip: Toasted nuts add so much to this recipe. A few minutes of toasting provides flavor, color and crunch.

Step 4: Bake

Pumpkin Dump Cake with Ice CreamTMB STUDIO

Bake the cake for one hour or until a toothpick inserted into the center comes out clean (a few crumbs are OK). Serve slices of this pumpkin dump cake with ice cream or whipped cream.

Recipe Variations

Want to switch up this recipe to suit your tastes? Here are some ideas:

  • Try other cake mixes: Got a package of spice cake mix in your cupboard? It would work wonderfully well here!
  • Go nuts: This recipe calls for walnuts, but chopped pecans, hazelnuts or almonds would also work well.
  • Add toppings: Ice cream is always a welcome finish for a slice of dump cake. You can take this treat to the next level by adding a drizzle of caramel, a sprinkle of peanuts or even toffee bits.
  • Swap in sweet potato: If your family prefers sweet potato desserts this time of year, you can use a can of sweet potato puree. Just be sure to sub in the same amount: 15 ounces.

How to Store Pumpkin Dump Cake

If you made your pumpkin dump cake in advance or have leftovers, stash it covered in the fridge. It’ll keep well for about three days. After that, it will start to lose its cobbler-like texture.

Dump cakes aren’t suited to freezing.

Pumpkin Dump Cake Tips

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Can you use a different kind of cake mix in this pumpkin dump cake recipe?

If you don’t have a yellow cake mix in your kitchen, feel free to swap in a white cake mix or a spice cake mix. You can even use chocolate! After all, pumpkin and chocolate are a decadent flavor combination.

Can you make pumpkin dump cake without pumpkin pie spice?

If you don’t have pumpkin spice at home, you can absolutely use other spices in your pantry. Instead of using the blend, sub in 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon ground cloves or allspice.

Watch how to Make Pumpkin Dump Cake

Pumpkin Dump Cake

Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California
Great Pumpkin Dessert Recipe photo by Taste of Home
Total Time

Prep: 10 min. Bake: 1 hour


16 servings


  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 package yellow cake mix (regular size)
  • 3/4 cup butter, melted
  • 1-1/2 cups chopped walnuts
  • Vanilla ice cream or whipped cream


  1. In a large bowl, beat first 5 ingredients until smooth.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
  3. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

Nutrition Facts

1 piece: 371 calories, 19g fat (8g saturated fat), 65mg cholesterol, 339mg sodium, 46g carbohydrate (30g sugars, 2g fiber), 6g protein.