Nothing says fall quite like the warm, cozy flavors of pumpkin spice — and this Pumpkin Spice Dump Cake might just become your new favorite easy autumn dessert. Made with pure pumpkin, aromatic spices, and topped with buttery cake and crunchy pecans, it’s the perfect treat for Thanksgiving, Halloween gatherings, or just a crisp fall evening.

This dump cake recipe with pumpkin requires just a few pantry staples and a single 13 x 9” baking dish — no fuss and no complicated steps. Just layer, bake, and enjoy!

Pumpkin Spice Dump Cake is a delicious layered dessert perfect for holiday gatherings or just a crisp fall evening.

Why You’ll Love This Pumpkin Dump Cake

Easy prep: Mix, dump, and bake!
Perfect for fall: Features real pumpkin and warm pumpkin pie spices.
Crowd-pleaser: Feeds a group and always gets rave reviews.
Irresistible texture: Creamy pumpkin custard base + buttery, crisp topping.

A scrumptious sweet treat with layers of smooth and creamy, then buttery and crunchy.

Making a Pumpkin Spice Dump Cake

First, preheat your oven to 350°F, then lightly grease a 13 x 9-inch baking dish with nonstick spray or butter.

Next, make the pumpkin layer. In a large mixing bowl, whisk together the pumpkin, milk, eggs, sugar, pumpkin pie spice, and vanilla extract until smooth, then, pour the mixture into the prepared baking dish.

Further, the batter will be on the thin side, so don’t worry. (I did worry the first time I made it.)

Next, add the cake and topping. Sprinkle the dry yellow cake mix evenly over the pumpkin filling, but DO NOT stir. The temptation is real, I know, but resist. Then, take a breath and sprinkle the chopped pecans over the top.

Finally, arrange thin slices of butter over the entire surface of the cake mix, covering as much as possible to ensure an even, golden-brown top. Slicing the butter thin is no easy task, but when the butter is very cold, it makes it easier.

Then, bake in the preheated oven for one hour, or until the top is golden brown and the edges are bubbly.

Pumpkin Spice Dump Cake is easy to make -- layer by layer.

Tips for the Best Pumpkin Spice Dump Cake

Slice the butter thinly so it melts evenly across the cake mix.
Make sure your butter is cold before trying to slice it.
Don’t stir after layering! That’s the magic of a dump cake — everything bakes into perfect layers.
Let it cool slightly before serving to help it set.

Serving & Storage

Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Also, this dessert tastes even better the next day! I know, hard to imagine.

To store, cover tightly and refrigerate for up to 4 days. Then, reheat individual portions in the microwave for a quick treat.

Crunchy pecans topping a buttery cake layer over a smooth and creamy pumpkin-pie layer.

Looking For More Fall Favorites?

It’s my favorite time of the year with all the warm, cozy spices of cinnamon, ginger, cloves, and pumpkin spice. Here are a few of my favorites you might want to check out:

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

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Pumpkin Spice Dump Cake

This Pumpkin Spice Dump Cake with yellow cake mix is the ultimate fall dessert. Whether you're hosting a crowd for Thanksgiving or just craving something cozy and sweet, this recipe delivers big flavor with minimal effort. Just mix, dump, and bake your way to a perfect autumn treat!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: 13 x 9, cake mix, easy to make, Fall Favorites, pure pumpkin

Servings:

Calories: 306kcal

Author: Sweet Ordeal

Ingredients

Pumpkin Layer:

2 – 15 oz. cans pure pumpkin puree (not pumpkin pie filling)
12 oz. can evaporated milk
4 large eggs, lightly beaten
1 cup granulated sugar
1 Tbsp. pumpkin pie spice
1 tsp. vanilla extract

Cake Layer:

15.25 oz. box yellow cake mix (or spice cake mix)
1 cup pecans, chopped (or walnuts)
1 cup salted butter, sliced very thin 1/8" (easier to do if very cold)

Instructions

Preheat oven to 350° and lightly butter or spray a 13 x 9" baking dish with nonstick spray.

Pumpkin Layer:

In large bowl, mix together the pumpkin, milk, eggs, sugar, pumpkin pie spice, and vanilla until thoroughly combined. Batter should be thin and smooth.
Pour batter into prepared baking dish.

Cake Layer:

Sprinkle dry cake mix evenly over top of pumpkin layer. DO NOT MIX. Sprinkle chopped nuts over top. Place sliced butter evenly over top.
Bake uncovered for one hour. Top should be golden brown.
Serve warm or room temperature with some vanilla ice cream or a dollop of whipped cream. Enjoy!