Pumpkin Dump Cake

This easy Pumpkin Dump Cake pairs a creamy, warmly spiced pumpkin filling with a buttery pecan and oat topping for the perfect bite of fall. With just a few simple steps, this cozy dessert is ready for everything from casual family dinners to Thanksgiving celebrations. Serve it warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for an extra special treat!

Love all things pumpkin? Make sure to try these favorites: Mini Pumpkin Cheesecake, Pumpkin Cheesecake Trifle and Pumpkin Bread with a cinnamon streusel topping!

Pumpkin Dump Cake Recipe

This Pumpkin Dump Cake brings together a creamy, spiced pumpkin filling and a buttery pecan and oat topping in one easy dessert. It has the cozy flavor of pumpkin pie with a little extra crunch and no pie crust to fuss with. A handful of simple steps is all it takes to get this fall favorite into the oven. Serve it warm with vanilla ice cream and a drizzle of caramel for a sweet finish to any autumn meal.

There’s something especially inviting about the smell of pumpkin and cinnamon baking on a cool afternoon. This recipe makes the most of those familiar flavors, with a soft pumpkin layer tucked beneath a golden topping. The contrast of creamy filling and crunchy pecans makes every spoonful a treat. Whether you’re planning Thanksgiving dessert or bringing something sweet to a family gathering, this easy cake fits right in.

Why You’ll Love This Pumpkin Cake

This Pumpkin Dump Cake delivers plenty of fall flavor without a lengthy prep routine. It’s a lovely option when you want a homemade dessert that feels special but keeps things simple.

• Easy to assemble. Mix the pumpkin filling in one bowl, layer on the toppings and bake. There’s no need to prepare a separate cake batter.
• A delicious mix of textures. Creamy pumpkin filling, buttery cake topping, chewy oats and crunchy pecans make each bite satisfying.
• Made for sharing. A 9×13-inch baking dish makes this a convenient dessert for family dinners, potlucks and holiday gatherings.
• Full of cozy flavor. Brown sugar, pumpkin pie spice and cinnamon give the filling its warm, familiar sweetness.
• Simple to dress up. A scoop of ice cream, whipped cream or caramel sauce turns a warm serving into an extra special dessert.

Ingredients and Substitutions

Every layer has a role in giving this Pumpkin Dump Cake its creamy center and buttery topping. You’ll find the full measurements in the recipe card, along with everything you need to get started.

• Pumpkin puree: Two 15-ounce cans create the base of the filling. Use pure pumpkin, not pumpkin pie filling, which already contains sweetener and spices.
• Light brown sugar: Sweetens the pumpkin filling and adds a gentle molasses flavor. Most goes into the filling, with the reserved ¼ cup sprinkled over the oats. Dark brown sugar can be substituted for a deeper molasses flavor and darker color.
• Eggs: Help bind the filling and give it structure as it bakes. Use large eggs for the proportions listed in the recipe.
• Pumpkin pie spice: Brings a blend of warm spices to the pumpkin layer. Use your favorite store-bought blend or my homemade pumpkin pie spice.
• Cinnamon: Adds another layer of warmth alongside the pumpkin pie spice. The extra cinnamon gives the filling a more pronounced cinnamon flavor.
• Vanilla extract: Rounds out the pumpkin, brown sugar and spice flavors. Homemade vanilla extract is a lovely choice here.
• Yellow cake mix: Forms the sweet, buttery topping as it bakes with the melted butter and moisture from the filling. Use a 15.25-ounce box and add the mix dry. Spice cake mix is another option if you’d like a more heavily spiced dessert.
• Pecans: Add crunch and a nutty flavor that pairs beautifully with pumpkin. Roughly chopped walnuts can be substituted, or you can omit the nuts.
• Old-fashioned oats: Give the topping extra texture and a pleasantly chewy bite. Quick oats can work in a pinch, although the texture will be finer and softer. Avoid steel-cut oats, which won’t soften properly with this method.
• Unsalted butter: Moistens the dry cake mix and helps the topping brown. Melt it before drizzling so you can distribute it as evenly as possible.
• Optional toppings: Caramel sauce, vanilla ice cream or whipped cream complement the warm spices and creamy filling. Add them just before serving.

How To Make Pumpkin Dump Cake

This recipe starts with a quick pumpkin filling, followed by layers of dry toppings and melted butter. Once the filling is in the baking dish, keep the layers separate so the topping can form as the cake bakes.

1. Combine pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract.
2. Mix until well combined.
3. Pour the pumpkin mixture into the baking dish.
4. Evenly sprinkle the dry spice cake mix over the top of the pumpkin layer.
5. Add the pecans over the cake mix.
6. Sprinkle the old-fashioned oats evenly over the pecans.
7. Add the reserved 1/4 cup of brown sugar evenly over the oats layer.
8. Drizzle melted butter evenly over the entire top layer.
9. Bake at 350°F for 50 to 60 minutes, or until the top is golden brown and the edges are bubbling.
10. Cool the cake for about 15 minutes before serving.

Storage Information

Pumpkin Dump Cake is especially delicious warm, when the topping has the most texture. Because the filling contains eggs and dairy, refrigerate leftovers rather than storing them on the counter.

• Refrigerator: Cover and refrigerate within 2 hours of baking. Store for 3 to 4 days. The topping will soften as it absorbs moisture from the filling.
• Make ahead: Bake a day in advance, cool briefly and refrigerate. Rewarm before serving if desired. For the best freshly baked texture, measure the dry ingredients ahead of time and assemble the cake just before it goes into the oven.
• Freezer: Once chilled, wrap the cake tightly or transfer individual portions to freezer-safe containers. Freeze for up to 2 months for best quality. Thaw in the refrigerator overnight; the filling and topping may be softer after freezing.
• Reheating: Warm individual portions in the microwave in short intervals. For a larger amount, use an oven-safe dish and reheat at 325°F, loosely covered, until heated through. Remove the foil toward the end to help the surface dry slightly, and add ice cream or caramel after reheating.

Variations To Try

The combination of pumpkin filling and buttery topping leaves room for a few simple flavor changes. Start with one of these ideas while keeping the basic layers and baking method the same.

• Spice cake option: Replace the yellow cake mix with a spice cake mix for extra warm spice flavor. You can omit the additional teaspoon of cinnamon from the filling if you prefer a milder result.
• Walnut topping: Swap the pecans for roughly chopped walnuts for a slightly more earthy, nutty flavor.
• Skip the nuts: Omit the pecans and keep the oats for texture. There’s no need to replace the nuts with extra cake mix or oats.
• Chocolate chip finish: Sprinkle a small handful of mini chocolate chips over warm individual servings for a chocolate and pumpkin combination.
• Maple whipped cream: Serve with whipped cream sweetened with a little maple syrup instead of caramel sauce.

Why is it called a dump cake?

The name comes from the easy method of adding ingredients directly to a baking dish in layers. This version requires a quick mix of the pumpkin filling first, but the topping is simply sprinkled and drizzled over it.

Do I prepare the cake mix according to the box?

No. Sprinkle the cake mix over the filling straight from the box. Don’t add the water, eggs or oil called for on the package; the melted butter and moisture from the filling help the topping bake.

Why are there dry patches on top?

Dry patches can form when the cake mix is piled too thickly in one spot or the melted butter doesn’t reach enough of the surface. Sprinkle the mix in an even layer and drizzle the butter slowly across the whole dish to help prevent powdery areas.

Can I serve it cold?

Yes! The pumpkin filling firms up as it chills, so cold servings will have a different texture from warm ones. Add whipped cream for a delicious chilled dessert.

Trish’s Tips

A few small details help this easy dessert bake evenly and give the topping its best texture. Take a little extra care with the layers, then let the oven do the rest.

• Check the can labels. Pure pumpkin and pumpkin pie filling are different products, just as evaporated milk and sweetened condensed milk are. Choosing the correct cans keeps the filling’s sweetness and consistency on track.
• Reserve the topping sugar first. Set aside ¼ cup of the brown sugar before mixing the filling so it’s ready to sprinkle over the oats.
• Check the cake mix weight. Box sizes vary, so look for 15.25 ounces rather than assuming every box contains the same amount.
• Distribute everything evenly. An even layer of cake mix, nuts and oats helps prevent thick dry spots and gives each serving a little of everything.
• Drizzle slowly. Pour the butter in thin streams across the surface instead of all in one spot. A measuring cup with a spout makes this easier.
• Leave the layers alone. Once you add the cake mix, don’t stir. Keeping the pumpkin filling underneath the topping creates the finished dessert’s contrasting textures.
• Give it a short rest. Cooling for about 15 minutes lets the filling settle before serving. It will still be soft and spoonable while warm.
• Add the finishing touches at serving time. Ice cream and caramel are best added to individual portions so leftovers are easier to store and reheat.

More Delicious Fall Cakes To Try

1. Apple Cream Cheese Bundt Cake
2. Pumpkin Cake with Salted Caramel Frosting
3. Caramel Apple Cake
4. Butter Pecan Bundt Cake
5. Chocolate Orange Cake