Pumpkin Dump Cake

at a glance
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 servings
4.9 — Votes 9 votes

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This pumpkin pie dump cake is sure to satisfy all of your fall dessert dreams! A pumpkin pie filling is topped with cake mix and butter to create a delicious cobbler-style dessert that combines the classic pie with a crisp, buttery topping.

pumpkin pie dump cake in a dark blue bowl with a scoop of ice cream on top

If there’s one pumpkin recipe you make this fall, PLEASE make it this pumpkin pie dump cake! This cake is based on the super-popular peach cobbler we shared on Instagram over the summer. You all loved the ease (and the taste) of that recipe so much, we wanted to put some more easy spins on it for you. First up – pumpkin. To make this cake, you’ll basically make a pumpkin pie-style filling, pour cake mix over top, then top it with butter and bake. The result is something similar to pumpkin pie but with a crisp, buttery, delicious cobbler-style topping that you won’t be able to get enough of. This cake is easy enough to make on a whim, but tasty enough to serve at a dinner party and would be a great addition to a Friendsgiving!

Dump cake. It’s not the most appetizing name, right? Luckily, the flavor MORE than makes up for the name. The reason it’s called a dump cake is that unlike a normal cake, which requires multiple steps and measurements, with a dump cake you simply dump everything together. In this case, we mix together a quick pumpkin pie filling for the bottom layer, but traditional dump cakes use fruit. Next, you dump cake mix over the filling then dot it with butter and bake – it really is a foolproof dessert!

pumpkin dump cake in a white metal pan with a piece removed

How to Make Pumpkin Pie Dump Cake

There are just a few simple steps for this delicious recipe:

  1. Make the pumpkin pie filling. First, you’ll make the pumpkin pie filling by combining 2 cans of pumpkin puree, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla. Once the mixture is fully combined, you’ll pour it into the bottom of a 9×13 baking dish.
  2. Sprinkle cake mix over the pumpkin filling. Next, you’ll sprinkle a box of white or yellow cake mix over the pumpkin in an even layer, then top it with about 1 teaspoon of pumpkin pie spice.
  3. Dot it with butter. Once the cake mix has been added, you’ll slice 3/4 cup (1 1/2 sticks) butter and lay the slices on top of the cake.
  4. Bake for 1 hour. Now you’re ready to bake! You’ll bake the cake for 45 minutes, then pull it out, sprinkle pecans on top, and return to the oven for an additional 15 minutes, until the crust is browned and crisp.
  5. Let cool. Finally, you’ll remove the cake from the oven, let cool for about 15 minutes, then serve warm with ice cream or whipped cream, if desired.

You’ll know that it’s time to pull your dump cake out of the oven when the top of the cake is browned and crisp!

Tips for making pumpkin dump cake?

Dump cake is SO EASY and truly fail-proof, but here are a few things to keep in mind:

  • The Dump Cake May Brown Unevenly – don’t be alarmed or intimidated if the crust browns more in some areas than others! The parts of the crust that have more butter will brown more than the spots with less butter, and that’s totally fine and normal!
  • Best Served Warm – dump cake is best served warm about 30 minutes to an hour after it comes out of the oven. If you want to enjoy it warm after it’s all the way cooled down, just pop a serving of it in the microwave!
  • Any Box Mixed will Work – any brand of vanilla cake mix will work here, so buy your favorite and enjoy! 

Absolutely! We chose to make this recipe with King Arthur gluten-free cake mix and it baked up perfectly. For dairy-free, we would recommend substituting full-fat coconut milk in the pumpkin pie mixture, and either ghee or your favorite vegan butter substitute for the butter in the crust.

pumpkin pie dump cake in a dark blue bowl with a scoop of ice cream on top

Both white and yellow cake mix work here! Any vanilla cake mix will do the trick beautifully.

Yes, we do recommend that you store your dump cake in the refrigerator, and when stored this way, it’ll last for up to 5 days!

Definitely! Though we love enjoying dump cake warm (about 30 minutes after it comes out of the oven), it microwaves REALLY well (and also tastes great out of the fridge), so making it ahead of time is a great idea!

We hope that this recipe satisfies all of your pumpkin cravings!

More Pumpkin Recipes


pumpkin pie dump cake in a dark blue bowl with a scoop of ice cream on top

Pumpkin Dump Cake

By: Amber Goulden
4.9 — Votes 9 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 servings
This pumpkin dump cake is the quintessential fall recipe! Pumpkin pie filling is topped with cake mix and baked for a simple and delicious dessert.



  • Preheat oven to 375 F.
  • Add the pumpkin, cinnamon, ginger, cloves, nutmeg, milk, vanilla extract, maple syrup, and eggs to a large bowl and whisk to combine.
  • Pour the pumpkin mixture into a 9×13-inch baking dish, then pour the yellow cake mix over top in an even layer. Sprinkle the pumpkin spice over top.
  • Layer the slices of butter on top of the cake mixture, then bake for 45 minutes. After 45 minutes, pour the pecans on top of the cake, then return to the oven and bake for an additional 15 minutes, until the cake is browned and crisp.
  • Let cool slightly, then serve warm. Top with vanilla ice cream or whipped cream, if desired.

Nutrition Information

Nutrition Facts
Pumpkin Dump Cake
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

  • To make this cake dairy-free, substitute full-fat coconut milk for the milk in the pumpkin filling, and top with ghee or your favorite vegan butter substitute.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating

  1. Laura says

    Laura —  10/05/2019 At 05:24

    There are 2 different instructions on how.long to bake the cake the first time. One says after 45 min add the pecans and bake 15 min more. The other says bake 30 minutes first, add pecans and bake 30 min more. Which is correct?

  2. Nikki H. says

    Nikki H. —  10/07/2019 At 19:35

    Any specifics on size of box for the yellow cake mix. For example, I clicked on the link in the recipe for the King Arthur GF cake mix and it says it makes 24 cupcakes. So should I look for a box that would also equal 24 cupcakes? For example, Simple Mills has a yellow cake mix but it only yields 12 cupcakes per box, so should I use 2 boxes then? Or I’d be ok with 1 box?

  3. Kate says

    Kate —  10/08/2019 At 09:41

    Any way to make egg free?

  4. Cheryl says

    Cheryl —  11/01/2019 At 10:28

    Sad emoji!! Your video link is broken. Can you possibly fix and link again? Thank you!!

    • Courtney says

      Courtney —  09/26/2020 At 21:58

      5 stars
      So easy and taste amazing!!

    • Brandi Schilhab says

      Brandi Schilhab —  09/28/2020 At 11:08


  5. kendra says

    kendra —  11/02/2019 At 14:47

    Could I use coconut milk to make this dairy free?

  6. Kristen says

    Kristen —  12/06/2019 At 10:58

    5 stars
    Wow! I made this for thanksgiving because I didn’t want to go to the trouble of making a pie as the gluten free dessert. It was everyone’s favorite dessert. Even the gluten eating family members loved it. Additionally, it was very easy to make. Thank you for a great recipe!

  7. Elizabeth Mathew says

    Elizabeth Mathew —  09/25/2020 At 07:18

    Can you make this ahead and warm it up!

    • Brandi Schilhab says

      Brandi Schilhab —  09/28/2020 At 11:05


  8. Lisa says

    Lisa —  11/02/2020 At 19:10

    Yum! I made it gluten-free, dairy free. Do you think it will freeze well?

    • Brandi Schilhab says

      Brandi Schilhab —  11/03/2020 At 09:09

      Awesome! We haven’t tried freezing this one, Lisa, but it’s definitely worth a try. I don’t see why it wouldn’t freeze well!

  9. Chastity says

    Chastity —  11/13/2020 At 17:18

    Can I sub honey for the maple syrup?

    • Brandi Schilhab says

      Brandi Schilhab —  11/16/2020 At 10:18


  10. Jami says

    Jami —  11/24/2020 At 20:06

    Can you put all of it together a day ahead of time, refrigerate and then bake the following day?

  11. Kristin says

    Kristin —  12/19/2020 At 10:20

    Could making it with chocolate cake mix work as well?

    • Brandi Schilhab says

      Brandi Schilhab —  12/21/2020 At 09:17


  12. Andrea Brown says

    Andrea Brown —  02/22/2021 At 11:46

    5 stars
    This dump cake was really amazing! I made it for my family for Thanksgiving and we were fighting for the leftovers after.

    • Brandi Schilhab says

      Brandi Schilhab —  02/22/2021 At 14:46

      We’re so glad to hear that, Andrea! Thank you so much for sharing this with us!

  13. Meagan says

    Meagan —  11/27/2022 At 21:32

    5 stars
    I made this for a Friendsgiving and it was a huge hit! Insanely easy to make and beyond delicious! Thank you for a great recipe!

    • Melissa Guevara says

      Melissa Guevara —  11/28/2022 At 10:01

      Hooray, Meagan! We are so glad this was a Thanksgiving hit! Thank you so much for taking the time to share with us. We really appreciate it! -Team FF

  14. Diane says

    Diane —  12/14/2022 At 15:28

    5 stars
    Absolutely delicious!

    • Melissa Guevara says

      Melissa Guevara —  12/16/2022 At 09:29

      So glad you enjoyed, Diane! Thank you so much for taking the time to share with us. -Team FF