Pumpkin Pie Dump Cake – Easy, Cozy, and Perfectly Spiced
If you’re looking for an easy fall dessert that captures all the warm, cozy flavors of pumpkin pie — without the fuss of a crust — this Pumpkin Pie Dump Cake is exactly what you need.
It’s creamy, spiced pumpkin pie filling topped with a buttery cake layer that’s crisp, golden, and irresistibly rich. You don’t need to mix or layer perfectly — just “dump” the ingredients together, bake, and enjoy the magic that happens in the oven.
This dessert is part pumpkin pie, part cobbler, and completely crowd-pleasing. It’s the kind of recipe that feels special enough for Thanksgiving but simple enough for any chilly weekend treat.
Whether you serve it warm with whipped cream or a scoop of vanilla ice cream, it’s guaranteed to become your new favorite way to enjoy pumpkin season.
Why You’ll Love This Pumpkin Pie Dump Cake
1. Super easy to make
No mixing bowls or complicated steps — you literally layer and bake.
2. Perfect fall flavors
Warm pumpkin spice, brown sugar, and buttery cake come together in one comforting bite.
3. Great for gatherings
Feeds a crowd easily and looks beautiful served in the pan or scooped into bowls.
4. Make-ahead friendly
Tastes even better the next day after the flavors meld together.
5. Customizable
You can change up the cake mix, toppings, or add-ins for endless variations.
6. Budget-friendly
Made with simple pantry staples — canned pumpkin, cake mix, and butter.
What You’ll Need
This simple dessert uses minimal ingredients but delivers maximum flavor.
For the Pumpkin Base:
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (or use 1½ tsp cinnamon + ½ tsp nutmeg + pinch of cloves)
- 1/2 teaspoon salt
For the Topping:
- 1 box (15.25 oz) yellow or spice cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional but highly recommended)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
Step 2: Make the Pumpkin Pie Layer
In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt.
Whisk until the mixture is smooth and well combined — it should look like pumpkin pie batter.
Pour the mixture evenly into your prepared baking dish.
Step 3: Add the Cake Mix
Sprinkle the dry cake mix evenly over the pumpkin mixture. Don’t stir — this layering is what gives the dessert its signature “dump cake” texture, with a creamy bottom and crisp, buttery top.
Step 4: Add Butter and Pecans
Drizzle the melted butter evenly over the cake mix layer. Try to cover as much of the surface as possible for even browning.
If you’re using chopped pecans, sprinkle them on top of the buttered layer. They’ll toast beautifully in the oven and add a delicious crunch.
Step 5: Bake Until Golden
Bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling slightly.
The center should be mostly set — a little jiggle is okay (it will continue to firm up as it cools).
Step 6: Cool and Serve
Let the Pumpkin Pie Dump Cake cool for at least 30–45 minutes before serving.
This resting time allows the layers to set properly — the pumpkin layer will be silky and custard-like, while the top remains crisp and buttery.
Serve warm or chilled, with whipped cream or vanilla ice cream.
Tips for the Best Pumpkin Pie Dump Cake
- Use pure pumpkin, not pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, so your dessert would end up too sweet. - Distribute the butter evenly.
Make sure the melted butter covers most of the dry cake mix — any dry spots can bake up powdery. - Don’t stir the layers.
The magic of a dump cake is the separation between creamy filling and crumbly topping. Stirring ruins that contrast. - Use spice cake mix for extra flavor.
Yellow cake mix works perfectly, but spice cake mix adds even more cozy fall warmth. - Add crunch with nuts.
Pecans or walnuts add texture that balances the creamy pumpkin layer. - Let it rest before serving.
The filling thickens as it cools, creating that pie-like consistency. - Double-check oven timing.
If the top browns too quickly, loosely tent with foil for the last 10 minutes.
Flavor Variations
1. Caramel Pumpkin Dump Cake
Drizzle caramel sauce over the pumpkin mixture before adding cake mix for a gooey caramel twist.
2. Maple Pecan Version
Add 1 tablespoon pure maple syrup to the pumpkin batter and sprinkle extra chopped pecans on top.
3. Chocolate Pumpkin Dump Cake
Use chocolate cake mix instead of yellow for a rich, brownie-like contrast to the pumpkin layer.
4. Cheesecake Swirl Version
Mix 4 oz softened cream cheese with 2 tablespoons sugar and dollop over the pumpkin filling before adding cake mix. Swirl gently with a knife for a marbled effect.
5. Gluten-Free Pumpkin Dump Cake
Simply use a gluten-free cake mix — the rest of the ingredients are naturally gluten-free.
6. Dairy-Free Version
Swap evaporated milk for full-fat coconut milk and use dairy-free butter.
Serving Suggestions
This cozy fall dessert can be served in so many delicious ways:
- Warm with whipped cream – Classic, simple, and satisfying.
- With a scoop of vanilla ice cream – The warm-and-cold contrast is unbeatable.
- Drizzled with caramel or maple syrup – Adds an extra layer of decadence.
- Topped with crushed gingersnaps – A crunchy twist for texture lovers.
- Chilled and firm – It sets beautifully in the fridge for a sliceable dessert the next day.
Perfect for Thanksgiving, Friendsgiving, or any fall potluck — this dessert travels well and always disappears quickly.
How to Store and Reheat
Room Temperature
Once cooled, you can leave the cake covered at room temperature for up to 1 day.
Refrigerator
For longer storage, refrigerate for up to 5 days. The texture becomes firmer but still creamy and delicious.
Freezer
To freeze, let the dump cake cool completely. Wrap tightly in plastic wrap and foil or transfer to an airtight container.
Freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator and warm individual portions in the microwave or oven until heated through.
Make-Ahead Option
Pumpkin Pie Dump Cake is a dream make-ahead dessert. You can:
- Prepare and bake it up to 2 days in advance, then refrigerate.
- Reheat in the oven at 325°F (160°C) for 15–20 minutes before serving.
It actually tastes even better the next day as the flavors deepen and the texture becomes more pie-like.
Troubleshooting
Cake mix layer too dry:
Add more butter before baking, or drizzle a few tablespoons of milk over dry spots mid-bake.
Filling too loose:
It may need more baking time. Continue baking until mostly set in the center.
Overly sweet:
Use less sugar in the pumpkin layer next time or choose an unsweetened cake mix if available.
Soggy bottom:
Make sure the cake cools completely before covering. Steam can create excess moisture.
Crumbly topping fell apart:
The butter might not have been evenly distributed — next time, pour slowly and evenly over the surface.
Frequently Asked Questions
Can I make this with fresh pumpkin purée?
Yes, just make sure it’s thick and not watery. Drain or simmer it down if needed before mixing.
Do I need to refrigerate leftovers?
Yes, since it contains eggs and milk, refrigerate after the first day.
Can I use pumpkin pie filling instead of purée?
Not recommended — it already contains sugar and spices, which can throw off the balance.
Can I use different cake mix flavors?
Absolutely! Yellow, spice, white, or even butter pecan cake mixes all work well.
What’s the texture supposed to be like?
Creamy like pumpkin pie on the bottom, with a crisp, buttery cake crust on top.
Can I make this dairy-free?
Yes — use coconut milk instead of evaporated milk and vegan butter.
Nutrition Information (Approximate per serving)
Serves about 12
- Calories: 310
- Protein: 5g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 26g
(Nutrition values vary depending on cake mix, butter, and toppings used.)
Why This Recipe Works
Dump cakes are beloved for their simplicity — and this one combines that ease with the nostalgic flavor of pumpkin pie. The pumpkin layer acts as a custard base, rich with spice and sweetness, while the cake mix and butter bake into a crisp golden crust that contrasts beautifully.
Because you don’t stir the layers, you get a perfect balance of creamy and crumbly textures every time. The evaporated milk keeps the filling smooth, and the butter ensures the top bakes evenly.
This method gives you the flavor of homemade pumpkin pie without the hassle of making and rolling out dough — a win for busy bakers or anyone short on time during the holidays.
Tips for Customizing Your Fall Dessert Routine
- Serve in individual ramekins.
Perfect for portion control and elegant presentation. - Make a dessert bar.
Offer toppings like caramel drizzle, crushed pecans, and whipped cream so guests can customize their servings. - Turn leftovers into parfaits.
Layer chilled pumpkin dump cake with whipped cream or yogurt for a quick breakfast or dessert. - Add a touch of salt.
A sprinkle of flaky sea salt on top before serving enhances all the warm, sweet flavors. - Pair with hot drinks.
Enjoy alongside pumpkin spice lattes, chai tea, or hot apple cider for the ultimate fall experience.
Final Thoughts
This Pumpkin Pie Dump Cake brings together everything you love about fall — the cozy spice, the creamy pumpkin, the buttery crunch — in one incredibly easy recipe.
It’s the perfect make-ahead dessert for holidays, potlucks, or just a quiet evening treat. No crust, no mixers, no stress — just pure pumpkin goodness baked to golden perfection.
Whether you’re hosting Thanksgiving dinner or simply craving a fall dessert that feels special but simple, this Pumpkin Pie Dump Cake will never disappoint.
Warm, spiced, and wonderfully effortless — this is the ultimate shortcut to pumpkin pie bliss.
