Dessert

Pumpkin Dump Cake Recipe

ByLisa Morgan January 21, 2026January 21, 2026

Introduction

Pumpkin Dump Cake is a simple, comforting dessert that combines creamy pumpkin with a crunchy cake topping. Perfect for fall or any time you want an easy and delicious treat, this cake requires minimal effort while delivering great flavor.

A square piece of crumb cake sits on a white plate with a thin brown rim, resting on a white marbled surface. The cake has three layers: a moist, light yellow base with a middle layer of caramel or cinnamon swirl, topped with a thick crumbly golden brown streusel. On the very top, there is a generous swirl of white whipped cream decorated with small light brown almond slivers and sprinkled with a touch of cinnamon powder. A drizzle of amber caramel sauce pools around the cake on the plate. In the background, an out-of-focus white plate with the rest of the crumb cake and an orange pumpkin add a warm, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pure pumpkin puree
3 large eggs
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 (15.25 oz) box yellow cake mix
1 cup chopped pecans or walnuts
1/2 cup unsalted butter, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
Step 3: Spread the pumpkin mixture evenly in the prepared baking dish.
Step 4: Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
Step 5: Scatter the chopped nuts on top and drizzle the melted butter over everything.
Step 6: Bake for 45-50 minutes or until the top is golden brown and the mixture is bubbly.
Step 7: Allow the cake to cool slightly before serving. For extra indulgence, serve with whipped cream or ice cream if desired.

Tips & Variations

Use a mix of pecans and walnuts for added texture and flavor.
For a spicier cake, add 1/4 tsp ground ginger or cloves to the pumpkin mixture.
Swap yellow cake mix for spice cake mix to intensify the warm flavors.
If you prefer a nut-free version, omit the chopped nuts and add additional butter on top.
To make it gluten-free, use a gluten-free yellow cake mix.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or enjoy cold. This cake also freezes well: wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before serving.

How to Serve

A close-up view of a single slice of pie on a white plate with a crumbly, golden-brown crust as the bottom layer, topped with a thick golden-brown filling with a slightly caramelized, textured surface, then covered with a smooth, white whipped cream layer crowned with chopped pecans. There is a small drizzle of syrup on the plate near the pie. In the blurred background, a white marbled surface holds a mini pumpkin and a pie dish with more pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth before using, and adjust the moisture slightly if needed to keep the batter consistent.

Is this cake very sweet?

It has a balanced sweetness thanks to the sugar and cake mix topping. If you prefer a less sweet dessert, you can reduce the sugar slightly or choose a low-sugar cake mix.

Pumpkin Dump Cake Recipe

★★★★★

4.7 from 118 reviews

A simple and delicious Pumpkin Dump Cake recipe featuring a smooth pumpkin base topped with yellow cake mix, crunchy nuts, and melted butter, baked until golden and bubbly. Perfect for a fall dessert served with whipped cream or ice cream.

Author: Lisa
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 (15 oz) can pure pumpkin puree
3 large eggs
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract

Topping

1 (15.25 oz) box yellow cake mix
1 cup chopped pecans or walnuts
1/2 cup unsalted butter, melted

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Mix Pumpkin Base: In a large bowl, combine the pumpkin puree, eggs, sugar, ground cinnamon, ground nutmeg, and vanilla extract. Mix until the batter is smooth and well blended.
Layer Pumpkin Mixture: Evenly spread the pumpkin mixture into the prepared baking dish, creating a uniform layer.
Add Cake Mix: Sprinkle the yellow cake mix evenly over the pumpkin layer, making sure not to stir it in. This creates the cake topping texture.
Add Nuts and Butter: Scatter chopped pecans or walnuts evenly on top of the cake mix. Drizzle the melted butter over the nuts and cake mix to create a rich, golden crust during baking.
Bake: Bake the cake in the preheated oven for 45-50 minutes, or until the top is golden brown and the mixture is bubbly around the edges.
Cool and Serve: Allow the cake to cool slightly before serving. Serve warm with whipped cream or ice cream for added indulgence.

Notes

Ensure not to stir the cake mix into the pumpkin layer; sprinkling it on top helps create the signature texture.
You can substitute pecans with walnuts or omit nuts for a nut-free version.
Let the cake cool slightly before slicing to help it set properly.
Serving warm with whipped cream or vanilla ice cream enhances the flavor and texture.
Use pure pumpkin puree, not pumpkin pie filling, for best results.

Keywords: Pumpkin Dump Cake, Pumpkin Dessert, Easy Pumpkin Cake, Fall Dessert, Quick Pumpkin Recipe

Lisa Morgan

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