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This Easy Pumpkin Dump Cake Recipe with canned pumpkin and yellow cake mix is an easy fall dessert and a delicious Thanksgiving dessert. This easy recipe is sure to be a family favorite for the holiday season!

pumpkin dump cake with crunch topping and whipped cream on a plate

Some of my favorite pumpkin recipes start out with a can of pumpkin and boxed cake mix like this easy dump cake recipe.

You basically have a delicious pumpkin pie filling on the bottom and a sweet, buttery crunchy crust on top. Kind of like pumpkin cobbler or reverse pumpkin gooey butter cake.

This easy pumpkin cake is easier than traditional pumpkin pie and just as delicious!

Looking for more easy pumpkin recipes? Try my pumpkin pie dip or no bake pumpkin pie and browse more easy fall recipes and easy dessert recipes.

ingredients for pumpkin cake on the table

Ingredients for Pumpkin Pie Dump Cake

You only need a few simple ingredients for this easy pumpkin recipe. They should be easy to find in your grocery store:

  • Boxed cake mix — I used 1 box Betty Crocker yellow cake mix, but any brand is fine.
  • Can of pumpkin puree — not pumpkin pie filling — Get 1 large 29-ounce can or 2 15-ounce cans.
  • Can evaporated milk — not sweetened condensed milk
  • Eggs — large eggs
  • Pumpkin pie spice and cinnamon — for extra flavor
  • Vanilla extract
  • Butter — either salted butter or unsalted
  • Brown sugar — for sweetness

How to Make Pumpkin Dump Cake

While most dump cake recipes just use canned fruit and cake mix, the pumpkin cake recipe is different. You need to add a few ingredients to the pumpkin puree to make it fluffier and more flavorful.

First, add the pumpkin puree, milk, vanilla, spices and brown sugar to a large bowl. Use a hand mixer to mix the ingredients together on low speed. Or, use a stand mixer if you want!

Tip — You can taste the pumpkin mixture at this point to see if you like the taste. Add a little more cinnamon or pumpkin spice if you want a stronger spice flavor. Then, add the eggs, one at a time, beating well on medium speed after each one.

beat pumpkin filling with electric mixer

When the pumpkin filling is nice and smooth, pour the filling into a prepared baking dish. You can grease the dish with butter or use nonstick cooking spray.

Use a spatula to smooth the filling out so that it’s nice and even.

Then, sprinkle the box of yellow cake mix over the filling. Gently smooth the dry cake mix with a spatula so that the cake mix is in an even layer.

spread yellow cake mix over pumpkin in baking dish

Then, place the sliced pats of butter in rows on top of the cake mix. I used a stick and a half of butter here.

As the cake bakes, the butter melts and forms a delicious golden brown crust. Check the cake as it bakes. If there seems to be cake mix that isn’t getting covered in melted butter, you can add a little more.

You can also increase the butter to 1 cup butter, or 2 sticks if you want.

slices of butter on cake mix in pan

Baking Time

Place the pumpkin cake into a preheated 350 oven and let it bake for 45 to 50 minutes. The actual cook time may vary depending on your oven.

The pumpkin dump cake is done when the top of the cake is golden brown and the filling is thick and no longer runny. The filling won’t be firm until the cake cools down.

You can bake the cake for up to 60 minutes if needed — just make sure the top doesn’t get too brown.

I usually scoop dump cakes out with a spoon, and you’ll have to when the cake is warm. If you serve the cake when it’s completely cooled down, you can slice it into squares.

overhead view of pumpkin dump cake with whipped cream on table

Serve this delicious pumpkin crunch cake topped with whipped cream and cinnamon.

Or, add a scoop of vanilla ice cream and, maybe, caramel or chocolate syrup. Yum!


This pumpkin cake is super versatile and easy to customize. For more fall flavors, use spice cake mix instead of yellow cake mix to make pumpkin spice cake. Add maple syrup or rum extract instead of vanilla.

For more crunch, top the cake mix with chopped pecans or walnuts before baking.

Use heavy cream instead of evaporated milk for a richer filling.

pumpkin pie dump cake on a plate with whipped cream.

How to Store a Dump Cake

You can leave this easy pumpkin cake to cool down to room temperature on your counter if you’re eating the same day. For longer storage, keep this pumpkin pie cake in the refrigerator.

Store leftover pumpkin dump cake in an airtight container in the refrigerator or covered with plastic wrap. It keeps well for 3 to 4 days before the top starts to get soggy.

You can freeze dump cakes for up to 3 months for best results.

Helpful Tips

Don’t follow the package directions on the box of cake mix. You only need the dry cake mix for this simple recipe.

Layer the ingredients in the order given. Don’t stir ingredients together.

Look for pure pumpkin puree. If you only have pumpkin pie filling, you won’t need the extra spices.

More Dump Cake Recipes

I have a lot of easy dump cake recipes to enjoy all year round. My apple pie filling dump cake and caramel apple dump cake are perfect for fall. If you love cakes with fruit pie filling, try my strawberry dump cake or my blueberry dump cake. This easy peach dump cake with canned peaches is perfect anytime. Lemon lovers love my lemon dump cake, pineapple lovers love this pineapple dump cake and chocolate lovers love this easy chocolate cherry dump cake.

5 from 13 votes

Easy Pumpkin Dump Cake

By: Dee
This Easy Pumpkin Dump Cake Recipe made with canned pumpkin and yellow cake mix is one of the easiest pumpkin desserts ever. This easy recipe is sure to be a family favorite, and it's perfect for fall gatherings and Thanksgiving!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12


  • 29 ounces pumpkin puree 1 large can or 2 15 ounce cans pumpkin puree
  • 12 ounces evaporated milk 1 can
  • 1 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon optional
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 box yellow cake mix
  • sticks butter cut into thin slices
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  • Preheat oven to 350 degrees
  • Grease a 9×13 baking dish with butter or non-stick spray
  • Add pumpkin puree, milk, brown sugar, pie spice, cinnamon and vanilla extract to a large bowl
  • Use a hand mixer to mix the ingredients together on low speed until combined
  • Add the eggs, 1 at a time, beating well after each one. When, mixture is fully combined and smooth, pour into prepared baking dish
  • Sprinkle dry cake mix over pumpkin filling, and spread with a spatula or knife so that it covers the pumpkin pie filling
  • Place pats of butter in neat rows over cake mix, and bake uncovered for 45 to 50 minutes or until top is golden brown and filling is hot and bubbly


Cake is done when top is golden brown and filling is thick and not runny.
Filling won’t be very firm until the cake cools completely.


Calories: 411kcal, Carbohydrates: 62g, Protein: 6g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 471mg, Potassium: 296mg, Fiber: 3g, Sugar: 42g, Vitamin A: 11152IU, Vitamin C: 4mg, Calcium: 212mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Leave a comment below!

My family loves this pumpkin dump cake! I hope you enjoy this easy recipe with yellow cake mix and canned pumpkin as much as we do.

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Recipe published in 2021 and updated in 2023.

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Recipe Rating


  1. Ann says:

    This was sooo good! Perfect for fall!5 stars