Easy Pumpkin Dump Cake with Spice Cake Mix

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This easy Pumpkin Dump Cake starts with pumpkin puree and a box of spice cake mix for the ultimate fall dessert. Perfect for Thanksgiving, potlucks, and holiday gatherings!

Easy Pumpkin Dump Cake with Spice Cake Mix

If you're looking for an easy Thanksgiving dessert that tastes like pumpkin pie but requires only a handful of simple ingredients, you've come to the right place! This Pumpkin Dump Cake combines a creamy pumpkin filling with a buttery spice cake topping and crunchy pecans for a dessert that's every bit as comforting as it is delicious.

The best part? There's no complicated mixing, no crust to roll out, and no fancy decorating. Simply layer the ingredients in a baking dish, pop it in the oven, and let it do the work.

You will find a full printable recipe card at the bottom of this post.

What to Expect

This dessert is the perfect cross between pumpkin pie, cobbler, and coffee cake. The bottom layer bakes into a smooth, creamy pumpkin custard while the spice cake mix transforms into a buttery, golden topping with toasted pecans.

It's rich enough for Thanksgiving dinner but easy enough to make anytime you're craving the flavors of fall.

At a Glance

Flavor: Warm pumpkin spice with buttery cake and toasted pecans

Texture: Creamy on the bottom with a crumbly cake topping

Difficulty: Easy

Perfect For: Thanksgiving, Friendsgiving, potlucks, church dinners, and fall family gatherings

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a peek at what you're going to need to make this delicious dessert. These are simple ingredients you might already have on hand in your pantry or refrigerator. (Note: If you don't like pumpkin you can swap out mashed sweet potatoes!)

For the Pumpkin Filling

1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
3 large eggs
¾ cup granulated sugar
1 tablespoon pumpkin pie spice
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt

For the Topping

1 box spice cake mix
¾ cup butter, melted
1 cup chopped pecans

How to Make Pumpkin Dump Cake

This comes together so easily and quickly! It's literally a dump-and-go style cake that ends up with a cobbler-like texture. Delicious and simple! Here's how you're going to make it:

Step One

Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish.

Step Two

Easy Pumpkin Dump Cake with Spice Cake Mix liquid ingredients in casserole dish

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla, and salt until smooth.

Pour the mixture into the prepared baking dish.

Step Three

Easy Pumpkin Dump Cake with Spice Cake Mix before baking

Sprinkle the dry spice cake mix evenly over the pumpkin filling.

Slowly drizzle the melted butter over the entire surface.

Scatter the chopped pecans across the top.

Don't worry if a few dry spots remain. The topping will continue to absorb moisture as it bakes.

Step Four

Place on a cookie sheet.

Easy Pumpkin Dump Cake with Spice Cake Mix before baking (on cookie sheet)

Bake for 60 - 65 minutes or until the topping is golden brown and the pumpkin filling is mostly set with only a slight jiggle in the center.

Allow to cool before serving.

Serve and Enjoy!

This dump cake is delicious on its own or with whipped cream or ice cream. No matter how you serve it up, you're going to love it!

Storage

Store leftovers covered in the refrigerator for up to four days.

Serve chilled or gently warmed.

Variations

Substitute yellow cake mix for a milder flavor.
Add walnuts instead of pecans.
Sprinkle extra pumpkin pie spice over the top before baking.
Serve with whipped cream or vanilla ice cream.
Drizzle with caramel sauce for an extra-special holiday dessert. (Yum!)

Frequently Asked Questions

Easy Pumpkin Dump Cake with Spice Cake Mix before baking pin for pinterest

Why is my pumpkin filling so runny before baking?

Don't worry! The filling starts out looking very much like pumpkin pie filling. The eggs and evaporated milk bake into a smooth custard as the dessert cooks.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains sugar and spices and will make the finished dessert overly sweet.

Do I have to use pecans?

No. You can leave them out if you prefer or substitute chopped walnuts.

Can I make this ahead?

Absolutely! Pumpkin Dump Cake is a wonderful make-ahead dessert. Store it covered in the refrigerator and serve chilled or gently reheated.

Should I refrigerate leftovers?

Yes. Because of the pumpkin and eggs, leftovers should be refrigerated.

Tips for Success

Use 100% pumpkin puree, not pumpkin pie filling.

Don't overmix the layers.

Check the cake around the 50-minute mark.

If the topping begins to brown too quickly, loosely tent with foil.

Allow the dessert to cool before slicing for the cleanest servings.

More Pumpkin Favorites

If you love baking with pumpkin, be sure to check out these delicious fall recipes:

Thanks for Stopping By!

If you make this yummy recipe and love it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?

About the Baker

Hi! I'm Janice Thompson--author, baker, and all-around mischief maker! There's something about fall baking that makes the whole house feel cozy. While pumpkin isn't an ingredient I can personally enjoy because of food allergies, I still love developing recipes that bring family and friends together around the table. This Pumpkin Dump Cake is exactly the kind of dessert I imagine appearing at church potlucks, Thanksgiving dinners, and neighborhood gatherings—a simple recipe made with everyday ingredients that delivers big fall flavor with very little fuss.