13 Easy Pumpkin Dump Cake Recipes
As the leaves turn golden and the air fills with that crisp autumn scent, my mind always drifts back to my childhood kitchen. I remember my grandma pulling me onto a stool to watch her whip up simple pumpkin desserts—no fancy equipment, just layers of magic in a pan. Those dump cakes were our secret weapon for cozy family gatherings, effortlessly blending sweet spices with creamy pumpkin for instant comfort.
Lately, I’ve been experimenting in my own kitchen, turning the classic dump cake into a canvas for fall creativity. With busy weeknights and holiday prep looming, these no-fuss recipes have saved the day more times than I can count. They’re foolproof, requiring zero mixing skills, and they capture that pumpkin obsession we all crave this time of year—warm, spiced, and irresistibly easy.
Classic Pumpkin Dump Cake
This timeless recipe is the gateway to dump cake bliss: pure pumpkin puree layered with spice cake mix, butter, and pecans for a gooey, caramelized topping. Ingredients: 1 can (15 oz) pumpkin puree, 1 box yellow cake mix, 1 cup melted butter, 1 cup chopped pecans, 1 tsp cinnamon, 1/2 tsp nutmeg.
Dump the pumpkin into a greased 9×13 pan, sprinkle with spices, top evenly with dry cake mix, drizzle butter over all, and scatter pecans. Bake at 350°F for 45-50 minutes until golden and bubbly. It’s incredibly simple for beginners, delivers that nostalgic fall flavor in under an hour, and serves a crowd without dirtying extra bowls.
Pumpkin Spice Latte Dump Cake
Evoking your favorite coffee shop drink, this version mixes pumpkin with instant coffee and white chocolate chips for a caffeinated twist. Ingredients: 1 can pumpkin puree, 1 box spice cake mix, 1 cup melted butter, 2 tbsp instant coffee granules, 1 cup white chocolate chips, 1/2 cup evaporated milk.
Layer pumpkin in the pan, stir coffee into milk and pour over, add cake mix, butter drizzle, and chips. Bake at 350°F for 40-45 minutes. Perfect for morning treats or potlucks, it boosts energy with subtle caffeine while keeping prep effortless and flavors indulgent.
Pumpkin Pecan Pie Dump Cake
A mashup of pumpkin pie and pecan pie, featuring a brown sugar-pecan layer that sinks into syrupy goodness. Ingredients: 1 can pumpkin puree, 1 box butter pecan cake mix, 1 cup melted butter, 1 cup chopped pecans, 1/2 cup brown sugar, 1 tsp vanilla.
Spread pumpkin in pan, mix brown sugar and vanilla with pecans and sprinkle half over, add cake mix, butter, and remaining nuts. Bake at 350°F for 50 minutes. It mimics two pies in one with half the work, ideal for Thanksgiving, offering nutty crunch and moist tenderness.
Chocolate Chip Pumpkin Dump Cake
Studded with semi-sweet chocolate chips, this crowd-pleaser amps up the decadence without complicating steps. Ingredients: 1 can pumpkin puree, 1 box yellow cake mix, 1 cup melted butter, 1.5 cups chocolate chips, 1 tsp pumpkin pie spice.
Dump pumpkin and spice into pan, layer cake mix, drizzle butter, and pile on chips. Bake at 350°F for 45 minutes until chips melt into pockets of joy. Beginner-friendly and versatile for parties, it balances pumpkin’s earthiness with chocolate’s richness for ultimate comfort.
Pumpkin Cheesecake Dump Cake
Cream cheese swirls through pumpkin for a creamy, tangy hybrid that’s like cheesecake bars met dump cake. Ingredients: 1 can pumpkin puree, 1 box spice cake mix, 1 cup melted butter, 8 oz softened cream cheese, 1/2 cup sugar, 1 egg.
Mix cream cheese, sugar, and egg; dollop over pumpkin in pan, add cake mix and butter. Bake at 350°F for 50-55 minutes. It delivers cheesecake luxury with dump cake ease, perfect for impressing guests while saving time on crusts.
Apple Pumpkin Dump Cake
Harvest vibes shine with diced apples adding tart freshness to spiced pumpkin layers. Ingredients: 1 can pumpkin puree, 1 box spice cake mix, 1 cup melted butter, 2 cups diced apples, 1 tsp cinnamon, 1/2 cup chopped walnuts.
Layer pumpkin and cinnamon, add apples, cake mix, butter, and walnuts. Bake at 350°F for 45-50 minutes. Combines fruits of the season for a healthier-ish dessert that’s moist, naturally sweet, and great for brunch.
Caramel Pumpkin Dump Cake
Dulce de leche vibes from caramel sauce that bubbles into a sticky, sauce-like base. Ingredients: 1 can pumpkin puree, 1 box yellow cake mix, 1 cup melted butter, 1 cup caramel sauce, 1 tsp sea salt.
Pour caramel into pan, top with pumpkin, cake mix, butter, and salt flakes. Bake at 350°F for 40 minutes. Elevates simplicity with gourmet flair, offering gooey indulgence that’s low-effort for holiday tables.
Cranberry Pumpkin Dump Cake
Tangy cranberries burst against pumpkin for a festive, antioxidant-packed twist. Ingredients: 1 can pumpkin puree, 1 box white cake mix, 1 cup melted butter, 1.5 cups fresh cranberries, 1/2 cup sugar, 1 tsp orange zest.
Mix cranberries with sugar and zest, layer over pumpkin, add cake mix and butter. Bake at 350°F for 50 minutes. Brightens fall palates with tart-sweet balance, supports health with berries, and wows at dinners.
Banana Pumpkin Dump Cake
Mashed bananas bring tropical moisture to earthy pumpkin for a nutrient-dense treat. Ingredients: 1 can pumpkin puree, 1 box banana cake mix, 1 cup melted butter, 2 ripe mashed bananas, 1/2 cup coconut flakes.
Combine pumpkin and bananas in pan, top with cake mix, butter, and coconut. Bake at 350°F for 45 minutes. Naturally sweetened and fiber-rich, it’s a sneaky way to add fruit while keeping things ultra-simple.
Coconut Pumpkin Dump Cake
Toasted coconut shreds create a tropical crunch atop creamy pumpkin layers. Ingredients: 1 can pumpkin puree, 1 box yellow cake mix, 1 cup melted butter, 1.5 cups shredded coconut, 1 tsp coconut extract.
Dump pumpkin with extract, layer cake mix, butter, and coconut. Bake at 350°F for 40-45 minutes. Transports you to paradise with minimal effort, adding texture and subtle nuttiness to classic fall flavors.
Ginger Pumpkin Dump Cake
Fresh ginger and candied bits add spicy warmth for an invigorating fall kick. Ingredients: 1 can pumpkin puree, 1 box spice cake mix, 1 cup melted butter, 1/2 cup chopped crystallized ginger, 1 tsp ground ginger.
Spread pumpkin with ground ginger, add cake mix, butter, and candied ginger. Bake at 350°F for 45 minutes. Aids digestion with ginger’s zing, perfect for cozy nights, and spices up routine desserts effortlessly.
White Chocolate Pumpkin Dump Cake
Creamy white chocolate chunks melt into velvety bliss against spiced pumpkin. Ingredients: 1 can pumpkin puree, 1 box vanilla cake mix, 1 cup melted butter, 1.5 cups white chocolate chunks, 1/2 tsp cardamom.
Layer pumpkin and cardamom, cake mix, butter, and chocolate. Bake at 350°F for 40 minutes. Offers a lighter chocolate alternative that’s elegant yet easy, ideal for gifting or brunches.
Streusel Pumpkin Dump Cake
A crunchy oat streusel topping elevates this to coffee cake status. Ingredients: 1 can pumpkin puree, 1 box spice cake mix, 1 cup melted butter, 1 cup oats, 1/2 cup brown sugar, 1/2 cup flour.
Dump pumpkin, mix streusel (oats, sugar, flour) and half with cake mix, layer with remaining streusel and butter. Bake at 350°F for 50 minutes. Provides breakfast-worthy texture, gluten-friendly options, and bake-sale appeal.
These 13 pumpkin dump cakes are your ticket to effortless fall baking—grab a can of puree and get dumping today for desserts that wow without the stress!
