Pumpkin Dump Cake

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Celebrate fall with this buttery Pumpkin Dump Cake Recipe! It’s a super easy dessert recipe made with yellow cake mix, pumpkin puree, egg, brown sugar, condensed milk, and butter!

pumpkin dump cake with whipped cream on white plate

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Dump cakes are a funny thing….for such an amazing, easy, delicious dessert they are SO hard to make look good in pictures.

So it’s no wonder I had to make this yummy Buttery Pumpkin Dump Cake recipe three times in the past month to try to make it look good enough to post on the blog. And seriously, every time I made it the entire thing was gone in less than 24 hours!

This easy dump cake is a great alternative to traditional Thanksgiving dessert options but it is also tasty enough to warrant making any time of year.

What is Dump Cake?

I’m a huge fan of dump cakes. for those that haven’t been lucky enough to grow up with dump cakes, let me give a quick explanation. Basically you “dump” any kind of canned or fresh fruit mixture (or veggie here!) and top with box cake mix and butter then bake it up into delicious dessert heaven!

Want more dump cake recipes? Try this apple pie dump cake, peach dump cake, or classic fruit cocktail dump cake!


  • canned pumpkin purée
  • egg
  • brown sugar
  • sweetened condensed milk
  • yellow cake mix
  • butter

Step by step

This is an easy pumpkin recipe, you’re about five minutes to fall dessert perfection people!

  1. Mix the pumpkin, egg, brown sugar, and condensed milk together in a bowl and then spread in a pan.
  2. In a second bowl, combine the dry cake mix with melted butter until it’s mixed and crumbly.
  3. Pour the cake mix mixture over the pumpkin and pop in the oven for 40 minutes.

Tips for best results

  • You can use homemade pumpkin puree if desired, just make sure it is pure pumpkin, do not add any pumpkin pie spice or other seasonings to it
  • I recommend cooling for about a half-hour at room temperature after baking to let everything firm up.
  • Refrigerate leftover cake in an airtight container for up to 3 days.
  • Pumpkin Dump Cake can be served cold or warm, I prefer warm and topped with cool whip, a drizzle of caramel sauce, or even a scoop of vanilla ice cream!
  • The easiest way to reheat dump cake is in the microwave.


Can I use a different cake mix?

Yes, it is fun to try different cake mixes with this recipe! I usually make this dump cake with yellow cake mix or butter cake mix but you could use spice cake mix or butter pecan as well.

What are toppings I can add?

Chopped crunchy pecans, walnuts, toffee bits, crushed graham crackers, or even are all toppings my readers have tried and suggested!

You might also like these other delicious pumpkin recipes:

If you try this recipe, please comment and rate it below, I love hearing from you!

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pumpkin dump cake on white plate

Buttery Pumpkin Dump Cake

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5 from 3 reviews


Celebrate fall with this buttery Pumpkin Dump Cake Recipe! It’s a super easy dessert recipe that everyone can’t get enough of. Perfect for autumn entertaining and parties!


Units Scale
  • 15 oz can pumpkin puree (NOT pumpkin pie filling)
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1/2 14 oz can sweetened condensed milk (7 oz)
  • 1 box Butter Golden Cake Mix
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted


  1. Preheat oven to 350 degrees F. Spray an 8″ square baking dish lightly with nonstick spray.
  2. In a large bowl combine pumpkin, eggs, brown sugar, and condensed milk. Stir until combined and pour into the prepared baking dish.
  3. In a separate bowl combine cake mix and butter, stir to mix.
  4. Pour cake mixture over pumpkin mixture. Bake for 40 minutes or until top is golden brown.
  5. Allow to cool 30 minutes before serving. Top with whipped cream if desired.
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Category: Dessert
  • Method: baking
  • Cuisine: American


  • Serving Size: 1/9 of cake
  • Calories: 338
  • Sugar: 32.8 g
  • Sodium: 88.4 mg
  • Fat: 19.8 g
  • Carbohydrates: 37 g
  • Protein: 5.1 g
  • Cholesterol: 112.8 mg

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  1. I followed the directions but the cake batter was more like a dough. I don’t know what went wrong. It’s still in the oven. Hopefully it sets up and tastes good

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