Pumpkin Dump Cake Recipe

This Pumpkin Dump Cake is just about as easy as it gets. Just dump the ingredients, add the delicious topping, and you’ll have the perfect fall dessert.

I LOVE when the UPS man comes and brings me a package. I was signing for the UPS man and he sniffed a little and said, “Oh man, your house smells good!”

When food is cooking and someone comments…. you always know that is a good sign. Thanks UPS Man!

What is a dump cake?

A dump cake is a quick, go-to dessert and an easy way to please a crowd. You literally dump the
ingredients in the pan and stick it in the oven.

No need to prepare the cake mix—just dump the powder right on top!

Dump cake are often made with canned fruit cake mix, and butter. This version uses pumpkin and other
fall flavors.

This dump cake really is more of a cake than a bar. We recommend using a fork and if you eat it right out of the pan, no one will judge you over here.

Substitutions you can make to the dump cake:

  • Spice cake mix instead of yellow cake mix
  • Butterfinger instead of toffee
  • Cinnamon sugar graham crackers instead of plain graham crackers
  • Walnuts or any favorite nut instead of pecans (also consider adding nuts to the pumpkin
  • Add chocolate chips on top or in between the layers
  • Top with vanilla ice cream!However you choose to transform it, we know you’ll love this Pumpkin Dump Cake. Who would want to
    pass up on pumpkin pie flavor with a delicious crunch on top?

How to Store Dump Cake:

While we love it hot, you can also eat it cold. Save it covered, in the fridge for up to two days. Reheat single servings in the microwave using 30 second increments.


Pumpkin Pie Dump Cake
Pumpkin Chocolate Chip Pancakes
Baked Pumpkin Spice Donut Holes
Pumpkin Snickerdoodle Cookies
Cream Cheese and Pumpkin Roll Bars

Serves: 20

Pumpkin Dump Cake Recipe

You will love this easy cake that is so delicious. We love the pumpkin mixed with the cake mix. The Heath toffee bits add the perfect sweetness.

1 hr, 10 Prep Time

45 minCook Time

1 hr, 55 Total Time

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  • 1 (15 ounce) can pumpkin puree
  • 10 ounces evaporated milk
  • 1 cup brown sugar
  • 3 eggs
  • 3 teaspoons pumpkin spice
  • 1 (15.25 ounce) box yellow cake mix
  • 1 cup graham crackers (crushed)
  • 1/2 cup toffee pieces (I used Heath Bar Pieces)
  • 1/3 cup chopped pecans
  • 1 cup butter (melted)
  • 1 cup whipped topping - optional topping


  1. Preheat oven to 350 degrees
  2. Spray a 9 x 13 inch baking pan (I used a glass pan) with non stick cooking spray.
  3. Combine pumpkin, evaporated milk, brown sugar, eggs, and pumpkin spice. Stir to combine.
  4. Pour this mixture into the prepared pan and then sprinkle the dry cake mix over all. Then top with graham cracker crumbs, toffee pieces, and pecans.
  5. Then pour the melted butter evenly over the top.
  6. Bake for 45-50 minutes until center is set and edges are browned.
  7. Let cool and then serve with a dollop of whipped topping on each piece.



1992 cal


81 g


231 g


105 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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Comment on this Recipe

23 Responses to “Pumpkin Dump Cake Recipe”

  1. Funny how food sometimes is faddy like fashion. Way back in the 80's is when "dump" cakes first appeared. I used to make different variations for almost everything. Then nobody made them anymore. I've been a hold out and make a dump cake a couple of times a year. They are quick, easy, inexpensive and delicious! Never made a pumpkin one though. SO goin to try this. Oh and to answer another commenters question....no, you do NOT prepare the cake mix, just sprinkle it on. THat's why it's called Dump cake, because you just dump the ingredients in the pan.
  2. OMGOSH!! I made these years ago, and lost the recipe, couldn't remember what the recipe called for....thank God for Pinterest cuz I can't believe I found this....been looking for so long and thought I wouldn't find this recipe ever again. I don't remember using heath or toffee bits....did the original recipe call for this? ? Can't wait to make this again!!
  3. Christine
    I LOVED this recipe! So yummy, especially the topping! I did add chocolate chips on top...Gotta have chocolate! LOL But next time I will add them in the middle and cook at a lower temperature for a little longer, the bottom was very gooey and the top was a little crispy.
  4. This sounds great with a Spice Cake mix. How about using "sugar/cinnamon graham crackers" instead of plain? And how about using a chocolate toffee candy bar broken in small pieces in place of plain toffee bits? Who don't love a little chocolate! Yummy & gotta do it.
  5. Stephanie Brandt
    This dish was amazing! I did do a few things a bit differently. I added pecans in with the pumpkin purée and added them on top along with the graham crackers(used cinnamon & sugar ones) and Heath bits! Had to cook for about an hour! I absolutely loved the pumpkin pie taste at the bottom with a hard crunch at the top! Will make for years to come!!

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