Pumpkin Dump Cake

It’s just five ingredients and so, so easy to make.

By
Coco Morante
Coco Morante
Coco Morante
Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.
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Updated February 06, 2025
Coco Morante
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 5-Ingredient 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 flair. 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

Pumpkin Dump Cake

Prep Time 10 mins
Cook Time 60 mins
Total Time 70 mins
Servings 12 servings
Yield 1 (9x13-inch) cake

I use the Farmer’s Market brand of organic pumpkin pie mix, which is available at Safeway in 15-ounce cans where I am. If you cannot find that size, either use half a can of pumpkin pie mix (30-ounce size) or a 15-ounce can of pure pumpkin puree—it will be a little less sweet but should still work just fine! 

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Ingredients

  • 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)

  • 1 (12-ounce) can evaporated milk

  • 4 large eggs

  • 1 (13.25 to 15.25 ounce) box spice cake mix

  • 1 cup (2 sticks) unsalted butter, melted

  • 1 cup chopped pecans, optional

  • Whipped cream or ice cream, for serving, optional

  • Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional

Method

  1. Preheat the oven to 350°F.
  2. 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
  3. 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.

    Simple Tip!

    Cut into the cake and use a thin, flexible spatula or to transfer the slices to serving plates. The cake will be sticky on the bottom, so a flexible spatula works best to get a clean slice. If you don’t mind a more rustic look, feel free to scoop out portions with a spoon. 


    Top with whipped cream or ice cream and a sprinkle of cinnamon, then serve.

    Love the recipe? Leave us stars and a comment below!

    cooked Pumpkin Dump Cake in baking dish

    Simply Recipes / Coco Morante
    2 servings of Pumpkin Dump Cake on 2 plates, baking dish with remnants of the cake and a spoon

    Simply Recipes / Coco Morante
Nutrition Facts (per serving)
373 Calories
21g Fat
42g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 373
% Daily Value*
Total Fat 21g 26%
Saturated Fat 12g 61%
Cholesterol 112mg 37%
Sodium 395mg 17%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 12%
Total Sugars 19g
Protein 6g
Vitamin C 2mg 9%
Calcium 185mg 14%
Iron 1mg 8%
Potassium 189mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.