14 Layered 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 standing on a stool next to my grandma, her apron dusted with flour, as we whipped up simple pumpkin desserts for Thanksgiving. Those no-fuss treats, layered with warm spices and sweet surprises, were the highlight of family gatherings—messy, joyful, and utterly comforting.

Lately, I’ve been experimenting in my own kitchen with dump cakes, those magical one-pan wonders where you just layer ingredients and let the oven do the work. My latest obsession? Layered pumpkin dump cakes. They’re perfect for busy fall days, transforming basic pantry staples into decadent desserts that scream cozy season. Whether you’re hosting a harvest party or craving a solo treat, these recipes make pumpkin perfection effortless.

Classic Pumpkin Spice Layered Dump Cake

This timeless recipe layers creamy pumpkin puree with warm spices, yellow cake mix, and melted butter for a gooey, spiced delight. 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 9×13 pan. Sprinkle dry cake mix evenly over top, drizzle with butter, and bake at 350°F for 45-50 minutes until golden. Benefits include its ultra-simple prep (under 10 minutes), crowd-pleasing fall flavors, and make-ahead ease for potlucks.

Pumpkin Pecan Crunch Dump Cake

Elevate the classic with crunchy pecans and a buttery topping. Ingredients: 1 can pumpkin puree, 1 can evaporated milk, 3 eggs, ¾ cup brown sugar, 2 tsp pumpkin pie spice, 1 box spice cake mix, 1 cup chopped pecans, ¾ cup melted butter.
Mix pumpkin base with milk, eggs, sugar, and spice in your baking dish. Layer cake mix, pecans, and butter; bake at 350°F for 50 minutes. It’s packed with antioxidants from pecans, offers a delightful crunch contrasting the creamy pumpkin, and stays moist for days.

Chocolate Chip Pumpkin Dump Cake

Indulge in chocolatey pockets amid spiced pumpkin goodness. Ingredients: 15 oz pumpkin puree, 12 oz evaporated milk, 3 eggs, 1 cup white sugar, 1 tsp cinnamon, 1 box butter pecan cake mix, 1 cup chocolate chips, 1 cup melted butter.
Combine wet pumpkin ingredients in pan, top with cake mix, chips, and butter drizzle. Bake 45 minutes at 350°F. The chocolate melts into fudgy bliss, providing a mood-boosting treat that’s kid-friendly and ready in under an hour.

Apple Pumpkin Layered Dump Cake

A harvest duo of pumpkin and apples for fruity warmth. Ingredients: 15 oz pumpkin, 1 can evaporated milk, 3 eggs, ½ cup sugar, 1 tsp apple pie spice, 2 diced apples, 1 box yellow cake mix, ¾ cup melted butter, cinnamon sugar sprinkle.
Layer pumpkin mix with apples in dish, add cake mix and butter. Bake at 350°F for 55 minutes. Apples add fiber and natural sweetness, making this a healthier twist that’s perfect for fall brunches.

Pumpkin Cheesecake Dump Cake

Creamy cheesecake swirls meet pumpkin in this hybrid dream. Ingredients: 15 oz pumpkin puree, 8 oz softened cream cheese, 12 oz evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, 1 box vanilla cake mix, ½ cup melted butter.
Blend pumpkin, cream cheese, milk, eggs, sugar, and spice; top with cake mix and butter. Bake 50 minutes at 350°F. It delivers cheesecake richness without the hassle, high in protein from dairy for a satisfying dessert.

Caramel Pumpkin Dump Cake

Dripping caramel takes this to sticky-sweet heaven. Ingredients: 15 oz pumpkin, 12 oz evaporated milk, 3 eggs, ¾ cup brown sugar, 2 tsp pumpkin spice, 1 box yellow cake mix, 1 cup caramel bits, ¾ cup butter (melted).
Mix base in pan, layer cake mix, caramel, and butter. Bake 45-50 minutes at 350°F. Caramel adds luxurious indulgence, and it’s naturally gluten-adaptable with cake mix swaps for dietary needs.

Streusel-Topped Pumpkin Dump Cake

Homemade streusel crunch elevates the texture. Ingredients: 15 oz pumpkin puree, 12 oz milk, 3 eggs, 1 cup sugar, 1 tsp nutmeg, 1 box spice cake mix, 1 cup butter (melted), streusel (½ cup oats, ½ cup brown sugar, ¼ cup butter, ½ cup flour).
Prepare pumpkin layer, add cake mix and half butter, top with streusel and remaining butter; bake 50 minutes. Oats provide heart-healthy fiber, offering a bakery-style finish effortlessly.

Gingerbread Pumpkin Layered Cake

Spicy gingerbread vibes in dump cake form. Ingredients: 15 oz pumpkin, 12 oz evaporated milk, 3 eggs, ¾ cup molasses sugar, 2 tsp ginger, 1 box gingerbread cake mix, ¾ cup melted butter, candied ginger bits.
Whisk base, layer mix, ginger, and butter. Bake at 350°F for 48 minutes. Ginger aids digestion, pairing perfectly with pumpkin for a festive, warming treat.

Cranberry Pumpkin Dump Cake

Tart cranberries brighten the pumpkin canvas. Ingredients: 15 oz pumpkin puree, 12 oz milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, 1 cup dried cranberries, 1 box white cake mix, 1 cup butter.
Layer pumpkin mix and cranberries, top with cake mix and butter. Bake 50 minutes. Cranberries boost vitamin C, creating a tart-sweet balance ideal for holiday tables.

Toffee Pumpkin Crunch Cake

Butter toffee bits for addictive crunch. Ingredients: 15 oz pumpkin, 12 oz evaporated milk, 3 eggs, ¾ cup brown sugar, pumpkin spice, 1 box yellow cake mix, 1 cup toffee bits, ¾ cup melted butter.
Dump pumpkin base, cake mix, toffee, butter; bake 45 minutes at 350°F. Toffee delivers caramelized joy, making it a shareable, impressive no-bake-prep dessert.

Almond Joy Pumpkin Dump Cake

Tropical almond-coconut twist on pumpkin. Ingredients: 15 oz pumpkin puree, 12 oz milk, 3 eggs, 1 cup sugar, 1 tsp coconut extract, 1 box vanilla cake mix, 1 cup shredded coconut, ½ cup sliced almonds, ¾ cup butter.
Mix base with extract, layer mix, coconut, almonds, butter. Bake 50 minutes. Almonds add healthy fats, evoking candy bar bliss in cake form.

Maple Pecan Pumpkin Layer Cake

Pure maple syrup infuses cozy sweetness. Ingredients: 15 oz pumpkin, 12 oz evaporated milk, 3 eggs, ½ cup maple syrup, 1 tsp cinnamon, 1 box butter pecan cake mix, 1 cup pecans, ¾ cup butter.
Combine pumpkin mix with maple, top with cake mix, pecans, butter; bake 48 minutes. Maple’s antioxidants shine, perfect for breakfast-for-dessert vibes.

White Chocolate Pumpkin Dump Cake

Creamy white chocolate melts into luxury. Ingredients: 15 oz pumpkin puree, 12 oz milk, 3 eggs, ¾ cup sugar, pumpkin spice, 1 box white cake mix, 1 cup white chocolate chips, ¾ cup melted butter.
Layer base, cake mix, chips, butter. Bake 45 minutes at 350°F. White chocolate offers a milder sweetness, ideal for lighter fall indulgences.

Banana Pumpkin Layered Dump Cake

Creamy bananas blend seamlessly with pumpkin. Ingredients: 15 oz pumpkin, 12 oz evaporated milk, 3 eggs, ½ cup sugar, 1 tsp cinnamon, 2 mashed bananas, 1 box yellow cake mix, ¾ cup butter, walnuts optional.
Mix in bananas to pumpkin base, layer cake mix and butter. Bake 50 minutes. Bananas add potassium and moisture, creating a bread-pudding-like texture.

These 14 layered pumpkin dump cakes prove that effortless baking can still deliver jaw-dropping flavor—grab your cans of pumpkin and get dumping today for the ultimate fall feast! Your kitchen (and taste buds) will thank you.