10 Effortless Pumpkin Dump Cake Recipes

ByChef Sage

As the leaves turn golden and the air fills with that crisp autumn scent, my mind always drifts back to my childhood in rural Ohio. Every fall, my grandma would enlist my help in the kitchen for her famous pumpkin pies, but let’s be honest—peeling and pureeing pumpkins was a messy affair that left us both flour-dusted and giggling. Those memories sparked my lifelong love for pumpkin everything, but as a busy mom now, I’ve traded intricate pie crusts for the sheer genius of dump cakes: just layer, bake, and devour.

Lately, I’ve been on a pumpkin dump cake binge in my own kitchen, experimenting after a hectic weeknight when I needed dessert in under 10 minutes of prep. These no-fuss wonders have become my secret weapon for potlucks, cozy family nights, and even impromptu brunches. In a world racing against the clock, pumpkin dump cakes deliver that warm, spiced comfort without the hassle—perfect for celebrating the season’s bounty while keeping life sweet and simple.

Classic Pumpkin Spice Dump Cake

This timeless recipe captures the essence of fall with cozy spices and creamy pumpkin layers. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, ½ tsp nutmeg, 1 box yellow cake mix, 1 cup melted butter, chopped pecans for topping.
Simply whisk pumpkin, milk, eggs, sugar, and spices in a bowl, pour into a greased 9×13 pan, sprinkle dry cake mix evenly over top, drizzle with butter, and bake at 350°F for 50-60 minutes until golden. It’s effortless prep with a moist, pudding-like base and crunchy top—ideal for beginners, serves 12, and stores beautifully for days.
A high-resolution photo of a slice of classic pumpkin spice dump cake on a white plate, showing moist orange layers and crunchy spiced topping, under soft lighting.

Pumpkin Chocolate Chip Dump Cake

Indulge in chocolatey bliss with melty chips nestled in spiced pumpkin goodness. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, ¾ cup brown sugar, 2 tsp pumpkin pie spice, 1 box spice cake mix, 1 cup melted butter, 1 ½ cups chocolate chips.
Mix pumpkin, milk, eggs, sugar, and spice; layer in a 9×13 pan, top with cake mix, butter, and chips, then bake at 350°F for 45-55 minutes. The result? A gooey, fudgy treat that’s gluten-free adaptable and a hit with kids—minimal dishes, maximum smiles.
A high-resolution photo of pumpkin chocolate chip dump cake fresh from the oven, oozing melty chocolate over golden crust, under soft lighting.

Pumpkin Pecan Dump Cake

Crunchy pecans elevate this Southern-inspired dump cake into nutty perfection. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, ½ tsp ginger, 1 box butter cake mix, ¾ cup melted butter, 1 cup chopped pecans.
Combine wet ingredients and spices, pour into pan, add cake mix layer, butter drizzle, and pecans; bake at 350°F for 50 minutes. Benefits include heart-healthy nuts, buttery texture, and portability for tailgates—ready in under an hour.
A high-resolution photo of pumpkin pecan dump cake with caramelized nuts on top, served warm with a scoop of vanilla ice cream, under soft lighting.

Pumpkin Cream Cheese Dump Cake

Swirls of tangy cream cheese make this dump cake irresistibly rich and decadent. Ingredients: 1 can (15 oz) pumpkin puree, 3 eggs (divided), 1 cup sugar, 2 tsp pumpkin spice, 1 box yellow cake mix, 1 cup melted butter, 8 oz softened cream cheese, ½ cup powdered sugar.
Layer pumpkin mixed with 2 eggs, sugar, and spice in pan; beat cream cheese, 1 egg, and powdered sugar, dollop over; top with cake mix and butter, bake at 350°F for 55 minutes. It’s a cheesecake-pumpkin hybrid: low-effort luxury for parties.
A high-resolution photo of pumpkin cream cheese dump cake sliced to reveal creamy swirls in orange pumpkin base, under soft lighting.

Pumpkin Apple Dump Cake

A harvest duo of pumpkin and apples for fruity, spiced warmth. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, ¾ cup sugar, 1 tsp cinnamon, 2 cups diced apples, 1 box yellow cake mix, ¾ cup melted butter.
Mix pumpkin base, pour half in pan, add apples, top with remaining pumpkin mix, cake mix, and butter; bake at 350°F for 50-60 minutes. Packed with fiber-rich apples, it’s naturally sweetened and autumnal—great for brunch.
A high-resolution photo of pumpkin apple dump cake bubbling with cinnamon-dusted apple chunks peeking through the crust, under soft lighting.

Pumpkin Streusel Dump Cake

Homemade streusel topping turns this into a coffee cake dream. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 2 tsp pumpkin spice, 1 box white cake mix, ¾ cup melted butter, ½ cup brown sugar, ½ cup oats, ¼ cup flour for streusel.
Layer pumpkin mixture, cake mix, and butter; mix streusel and sprinkle on, bake at 350°F for 45 minutes. The crunchy topping adds texture variety, making it breakfast-worthy and crowd-pleasing.
A high-resolution photo of pumpkin streusel dump cake with golden oat crumble topping and moist interior, under soft lighting.

Pumpkin Caramel Dump Cake

Gooey caramel ribbons make this dump cake a sticky-sweet sensation. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, ¾ cup sugar, 1 tsp cinnamon, 1 box spice cake mix, 1 cup melted butter, 1 cup caramel bits or sauce.
Pour pumpkin mix in pan, scatter caramel, add cake mix and butter; bake at 350°F for 50 minutes. It’s decadently saucy, perfect for drizzling with more caramel—effortless indulgence.
A high-resolution photo of pumpkin caramel dump cake with rivers of golden caramel flowing from a slice, under soft lighting.

Pumpkin White Chocolate Dump Cake

Creamy white chocolate chips for a lighter, luxurious twist. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 ½ tsp pumpkin spice, 1 box vanilla cake mix, ¾ cup melted butter, 1 ½ cups white chocolate chips.
Assemble layers as usual and bake at 350°F for 50 minutes. The subtle sweetness balances pumpkin’s earthiness, offering a unique flavor profile with zero mixing stress.
A high-resolution photo of pumpkin white chocolate dump cake studded with creamy white chips melting into spiced orange cake, under soft lighting.

Pumpkin Ginger Dump Cake

Zingy ginger adds a spicy kick to classic pumpkin flavors. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, ¾ cup brown sugar, 2 tsp ground ginger, 1 tsp cinnamon, 1 box yellow cake mix, 1 cup melted butter, crystallized ginger for garnish.
Whisk and layer ingredients, bake at 350°F for 55 minutes. Anti-inflammatory ginger boosts health perks, making it a warming, digestive-friendly dessert.
A high-resolution photo of pumpkin ginger dump cake garnished with chopped crystallized ginger, steam rising from a fresh slice, under soft lighting.

Pumpkin Cranberry Dump Cake

Tart cranberries cut through pumpkin richness for a festive pop. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp pumpkin spice, 1 cup dried cranberries, 1 box spice cake mix, ¾ cup melted butter.
Layer pumpkin base, cranberries, cake mix, and butter; bake at 350°F for 50 minutes. Antioxidant-packed cranberries add holiday cheer and chewiness—ideal for Thanksgiving.
A high-resolution photo of pumpkin cranberry dump cake with vibrant red berries dotting the golden top, under soft lighting.

These 10 pumpkin dump cakes are your ticket to fall flavor without the fuss—grab a can of puree and get dumping today. Whether you’re hosting or treating yourself, one bite will transport you straight to cozy season. Which will you try first? Share your pics in the comments!

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