The Pumpkin Dump Cake I’m Making All Autumn Long

It doesn’t get easier or more delicious than this pumpkin dump cake recipe. You just need five ingredients and a few short minutes to throw it together for your next fall gathering.

square slice of Pumpkin Dump Cake with a scoop of ice cream on a plate — Simply Recipes / Coco Morante

My older daughter’s birthday falls just before Halloween, so every year we have at least one pumpkin treat to celebrate. This cake is the easiest one I’ve made, and one of the most delicious too! Whether you need an easy dessert for Thanksgiving, Halloween, or really any autumn celebration, it’s the one to make.

“Dump” recipes are so easy and quick to put together, and this one feels almost magical in how simple it is to whip up. Pie filling is mixed with evaporated milk and eggs right in the baking pan, cake mix is sprinkled on top, and butter is drizzled over everything. It’s mixed, baked, and even served straight out of the pan for a very minimal cleanup.

The final result is a layered dessert with a gooey pumpkin filling underneath a moist and buttery spice cake topping that’s deliciously dense, almost like streusel. Sprinkle on some pecans if you like—they add a crunchy texture to this otherwise soft dessert.

Tips for Making Pumpkin Dump Cake

You’ll use a 15-ounce can of pie filling for this recipe. Don’t follow the directions on the can—while it may call for evaporated milk and eggs, the liquid proportion in this recipe is much higher, allowing the cake mix to absorb some of the moisture as it bakes.

To really make this cake feel like a celebratory dish, add some flare. My favorite options are whipped cream or ice cream—vanilla, pumpkin, and salted caramel ice cream are all great options to serve alongside your cake. When it’s presented in such a pretty way, nobody will ever suspect that it came from a boxed mix and a couple of cans.

baking dish with cooked Pumpkin Dump Cake, spoon, and kitchen towel — Simply Recipes / Coco Morante

Pumpkin Treats

Preheat the oven to 350°F.

Assemble the cake:

Add the pumpkin pie filling, evaporated milk, and eggs to a 9x13-inch pan. Whisk until evenly combined.

Sprinkle the spice cake mix over the pumpkin mixture in an even layer.

Drizzle the melted butter evenly over the cake mix, covering it as much as possible (it’s fine if a few little dry spots remain). Sprinkle the chopped pecans on top, if using.

ingredients in baking dish mixed together with a whisk for Pumpkin Dump Cake — Simply Recipes / Coco Morante

cake mix added to the top of the mixture in the baking dish for Pumpkin Dump Cake — Simply Recipes / Coco Morante

chopped pecans sprinkled on the top of the mixture in the baking dish for Pumpkin Dump Cake — Simply Recipes / Coco Morante

Bake:

Bake the cake until it is beginning to brown around the edges, 50 minutes to 1 hour. The toothpick test won’t work with this cake; it will remain gooey in the center when it’s done. It should jiggle just a little bit, but if it is very liquidy when moved, let it bake for a few minutes longer.

Let the cake cool to room temperature in the pan, about 2 hours. At this point, it’s ready to serve at room temperature or chill in the fridge for a few hours or up to a day in advance, and can be served chilled.

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