10 Simple Pumpkin Dump Cake Recipes

As the leaves turn golden and the air crisps up, nothing transports me back to my childhood quite like the scent of pumpkin baking in the oven. I remember helping my grandma in her cozy kitchen every fall, watching her whip up simple desserts with whatever cans of pumpkin puree we had on hand. Those lazy afternoons, covered in flour and spice, sparked my lifelong love for easy, comforting bakes that bring people together.

Lately, I’ve been experimenting in my own kitchen with dump cakes—those gloriously no-fuss recipes where you literally “dump” ingredients into a pan and let the magic happen. With pumpkin season in full swing, I’ve perfected a bunch of variations that are perfect for busy weeknights or potlucks. They’re beginner-friendly, require minimal prep, and deliver that warm, spiced hug in dessert form—ideal for today’s fast-paced world where we all crave homemade without the hassle.

Classic Pumpkin Dump Cake

This timeless recipe is the gateway to dump cake bliss: layers of creamy pumpkin filling topped with a buttery cake mix crumble. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, 1 box yellow cake mix, 1 cup melted butter, 1/2 cup chopped pecans (optional).
Simply whisk the pumpkin, milk, eggs, sugar, and cinnamon together in a 9×13 baking dish. Sprinkle the dry cake mix evenly over the top, drizzle with melted butter, and bake at 350°F for 50-60 minutes until golden and set. It’s effortlessly delicious, packed with fall flavors, and a stress-free crowd-pleaser that serves 12 with zero mixing bowls needed.

Pumpkin Spice Latte Dump Cake

Inspired by your favorite coffee shop drink, this version infuses pumpkin with espresso notes for a cozy twist. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 3/4 cup sugar, 2 tsp pumpkin pie spice, 1 tbsp instant coffee granules, 1 box spice cake mix, 1 cup melted butter, whipped cream for serving.
Dump the pumpkin mixture (puree, milk, eggs, sugar, spice, and coffee) into a greased 9×13 pan, layer with dry cake mix, pour butter over, and bake at 350°F for 45-55 minutes. The caffeine kick adds energy to the indulgence, making it a perfect afternoon pick-me-up that’s low-effort and full of aromatic warmth.

Chocolate Chip Pumpkin Dump Cake

For chocolate lovers, this amps up the classic with melty chips buried in spiced pumpkin goodness. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup brown sugar, 1 tsp cinnamon, 1 box butter pecan cake mix, 1.5 cups chocolate chips, 3/4 cup melted butter.
Mix pumpkin, milk, eggs, sugar, and cinnamon in a 9×13 dish; top with cake mix, chocolate chips, and butter drizzle. Bake at 350°F for 50 minutes until bubbly. It’s a decadent, kid-approved treat that’s nutrient-boosted by pumpkin’s vitamins and requires just one pan for cleanup.

Pecan Praline Pumpkin Dump Cake

Southern-inspired praline vibes meet pumpkin in this nutty, caramelized delight. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp pumpkin pie spice, 1 box yellow cake mix, 1 cup melted butter, 1 cup chopped pecans, 1/2 cup brown sugar.
Layer the whisked pumpkin base in a 9×13 pan, sprinkle cake mix, pecans, and brown sugar, then drizzle butter. Bake at 350°F for 55 minutes. The crunchy topping delivers texture contrast and healthy fats from pecans, turning it into a festive, shareable dessert.

Apple Pumpkin Dump Cake

A harvest duo of pumpkin and apples for the ultimate fall fusion. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 3/4 cup sugar, 1 tsp cinnamon, 2 cups diced apples, 1 box spice cake mix, 1 cup melted butter.
Combine pumpkin mix with apples in a baking dish, top with cake mix and butter. Bake at 350°F for 50-60 minutes until apples soften. This fiber-rich combo supports digestion and tastes like pie without the crust fuss.

Caramel Pumpkin Dump Cake

Dripping with gooey caramel, this is pure indulgence in dump cake form. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 2 tsp pumpkin spice, 1 box vanilla cake mix, 1 cup melted butter, 1 jar (11 oz) caramel sauce.
Whisk base into pan, layer cake mix, drizzle half caramel and all butter, bake at 350°F for 50 minutes, then top with remaining caramel. It’s a sweet-salty showstopper that’s quick for parties and satisfies cravings effortlessly.

Pumpkin Cheesecake Dump Cake

Creamy cheesecake swirls elevate this pumpkin dessert to gourmet levels. Ingredients: 8 oz softened cream cheese, 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, 1 box yellow cake mix, 1 cup melted butter.
Beat cream cheese into pumpkin mix, dump in dish, top with cake mix and butter, bake at 350°F for 55 minutes. The protein from cream cheese makes it more filling, blending tangy cheesecake with spiced pumpkin seamlessly.

Vegan Pumpkin Dump Cake

Plant-based and guilt-free, using simple swaps for everyone to enjoy. Ingredients: 1 can (15 oz) pumpkin puree, 1.5 cups coconut milk, 1/4 cup flaxseed meal + 3/4 cup water (egg sub), 1 cup maple syrup, 2 tsp pumpkin spice, 1 box vegan yellow cake mix, 3/4 cup melted coconut oil.
Mix vegan base in pan, sprinkle cake mix, drizzle oil, bake at 350°F for 50 minutes. Dairy-free and heart-healthy with anti-inflammatory spices, it’s inclusive and just as moist.

Gluten-Free Pumpkin Dump Cake

No wheat? No problem—this adapts perfectly for dietary needs. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk (or dairy-free alt), 3 eggs, 1 cup sugar, 1 tsp cinnamon, 1 box gluten-free yellow cake mix, 1 cup melted butter, 1/2 cup oats.
Dump pumpkin blend, top with GF cake mix, oats, and butter; bake at 350°F for 50-55 minutes. Pumpkin’s natural thickness ensures a tender crumb, making it safe and satisfying for gluten-sensitive folks.

Streusel-Topped Pumpkin Dump Cake

Cinnamon streusel crunch takes this over the top. Ingredients: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup brown sugar, 1 tsp pumpkin pie spice, 1 box spice cake mix, 1 cup melted butter, streusel (1/2 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1 tsp cinnamon).
Layer pumpkin base, cake mix, streusel, and butter in 9×13 pan; bake at 350°F for 55 minutes. The homemade streusel adds bakery-style texture and antioxidants from cinnamon for an elevated, easy treat.

These 10 pumpkin dump cakes are your ticket to effortless fall baking—grab a can of puree, your favorite add-ins, and get dumping! Whether you’re hosting friends or treating your family, one (or all) of these will become your go-to. Try them this weekend and let the cozy vibes roll. What’s your favorite variation? Share in the comments!