This Easy Pumpkin Dump Cake is the ultimate fall dessert! Made with a simple pumpkin pie filling, boxed cake mix, chopped pecans, and toffee bits, this cozy treat bakes into a rich, praline-like topping everyone will love. Perfect for Thanksgiving, holiday parties, or any autumn gathering, this quick and delicious pumpkin dessert is sure to become a seasonal favorite the whole family will love.

Easy Pumpkin Dump Cake Recipe

Dump cakes are a favorite with bakers of all skill levels because they’re quick, easy, and always turn out delicious. Even though I usually bake cakes and cookies from scratch, this easy pumpkin dump cake recipe has earned a permanent spot in my fall baking lineup. It’s a tasty alternative to traditional pumpkin pie.

This easy recipe starts with a simple cake mix base and transforms into a rich, cozy fall dessert full of pumpkin flavor and warm spices. The crunchy pecan and toffee topping adds just the right amount of sweetness and texture, making it taste like something straight from a bakery. This pumpkin dump cake is my go-to fall dessert, simple to make, crowd-pleasing, and perfect for Thanksgiving or any fall get-together.

Checkout this quick list of ingredients you’ll need to make simple Pumpkin Dump Cake Recipe: (Scroll down for the full printable recipe card.)

Pumpkin – Canned pumpkin puree gives the cake its signature flavor.
Liquid – Canned evaporated milk gives the filling a rich flavor.
Whole Eggs – Large eggs stablize the cake batter.
Sugar – Granulated sugar and light brown sugar for sweetness.
Flavoring – Vanilla balances the flavor.
Spices – Salt and pumpkin pie spice or ground cinnamon gives the cake warm spicy notes.
Cake Mix – One box of yellow cake mix magically combines with the pumpkin mixture to form the cake.
Butter – Melted butter for richness.
Topping – Chopped pecans and English toffee bits for crunch.

How to Make the Best Pumpkin Dump Cake Recipe

Heat Oven and Prepare Baking Dish – Preheat oven to 350 degrees f. Spray a 13×9-inch baking dish with baking spray.
Make Pumpkin Filling – Whisk together pumpkin, evaporated milk, vanilla, white sugar, brown sugar, flour, pumpkin pie spice, salt and eggs using an electric mixer or whisk. Whip until fully combined then pour into the baking dish.
Top with Dry Cake Mix – Sprinkle cake mix evenly over the top covering pumpkin mixture completely.
Topping – Sprinkle top of the cake with pecans and toffee bits.
Melt Butter – In a small bowl, melt the butter. Pour melted butter evenly over pecans and toffee bits.
Oven – Bake per the cooking time in the recipe or until set when gently shaken and the top is golden brown.
Cool Completely and Serve – Cool in the pan then serve topped with whipped cream.

Kitchen Equipment to Make Pumpkin Dump Cake with Yellow Cake Mix

Balloon whisk to make the pumpkin filling.
You can use a hand mixer or a stand mixer but it’s not necessary, unless you simply prefer to.
Large bowl and medium bowl.
Measuring cups and spoons.
A small food processor, nut chopper or sharp knife and cutting board to chop the pecans.
13×9-inch baking dish.
Silicone spatula for scraping the bowl.
Wire rack for cooling the cake.

Kitchen Variations, Tips and Substitutions

Dry Cake Mix – You can use your favorite brand of cake mix for this recipe. A yellow cake mix, butter cake mix, butter pecan cake mix or a spice cake mix could be used in this recipe. When using a spice cake mix, you will need to adapt the amount of pumpkin pie spice or omit it altogether.
Cold Butter Versus Melted Butter – Traditional dump cakes use pats of cold butter on top of the cake. While that technique does work for most dump cakes, for this pumpkin variation I find that melted butter works best.
Pumpkin Pie Spice – You can adapt the pumpkin pie spice using all cinnamon or make your own. For this recipe use 1 teaspoon ground cinnamon (in addition to the cinnamon called for in the recipe), 1/4 teaspoon ginger, 1/4 teaspoon, nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves and a dash of cardamom.
Nuts – You can use pecans or walnuts for the topping.
Whipped Cream – You can use thawed whipped topping such as Cool Whip or homemade sweetened whipped cream for the topping. See the cook’s notes for how to make your own.

Storage and Leftovers

Leftovers – Store leftover Pumpkin Dump Cake covered with plastic wrap, foil or in an airtight container chilled in the refrigerator for up to 5 days. Serve chilled or at room temperature
Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and top with whipped cream just before serving.

How to Make Homemade Sweetened Whipped Cream for Pumpkin Dump Cake

How do you make homemade sweetened whipped cream?

Chill a large mixing bowl and beaters in the freezer for 15 minutes or so to get cold.
Next, using an electric mixer, beat 2 cups of heavy cream with one teaspoon of vanilla extract.
On medium speed, gradually add 1/4-1/3 cup of granulated sugar beating until stiff peaks form. Don’t overbeat.
This will yield around 4 cups of whipped cream.
Store whipped cream chilled until serving. Homemade whipped cream is best used the same day it’s made.

More Southern Style Cakes to Make

Julia Childs is famous for saying a party without a cake is just a meeting, and I completely concur. More cake recipes you may also like to try:

Coconut Cream Cake is always a winning choice for dessert.
Butter Rum Cake is guaranteed to become a holiday favorite.
Easy Carrot Cake Poke Cake.
Hummingbird Cake continues to be a hot favorite in the South.
Fudgy Texas Sheet Cake is made from scratch with a warm chocolate frosting filled with toasted pecans.
Easy Strawberry Layer Cake is so simple bakers of any skill level can make it with confidence.
Raspberry Layer Cake from My Cake School.

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