Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 15 ounces pumpkin puree ((1 can)); 10 ounces evaporated milk; 1 cup brown sugar; 3 eggs; 3 teaspoons pumpkin pie spice; 15.25 ounces yellow cake mix ((1 box)); 1 cup crushed graham crackers; ½ cup toffee pieces ((Heath bar pieces)); ⅓ cup chopped pecans; 1 cup butter ((melted)); 1 cup whipped topping ((optional topping))

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This Pumpkin Dump Cake is the ultimate fall dessert, combining rich pumpkin spice with a buttery, crumbly topping. In just 10 minutes of prep, you’ll layer velvety pumpkin filling with cake mix for a treat that bakes into golden perfection. The result? A warm, gooey center paired with a crisp, caramelized crust that’s pure comfort in every bite.

With 45 minutes in the oven, your kitchen will fill with the cozy aroma of cinnamon, nutmeg, and sweet pumpkin. Each slice offers a delightful contrast of textures—creamy, spiced filling meets a melt-in-your-mouth topping. It’s a crowd-pleaser that’s as easy to make as it is irresistible to eat.

What You’ll Need for Pumpkin Dump Cake

15 ounces pumpkin puree (1 can)
10 ounces evaporated milk
1 cup brown sugar (packed)
3 large eggs
3 teaspoons pumpkin pie spice (or substitute with 1 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp cloves)
15 ¼ ounces yellow cake mix (1 box)
1 cup crushed graham crackers (about 8 full sheets)
½ cup toffee pieces (Heath bar pieces work great)
⅓ cup chopped pecans (optional, can substitute with walnuts or omit for nut-free)
1 cup butter (melted, unsalted or salted both work)
1 cup whipped topping (optional, for serving)

How to Make Pumpkin Dump Cake

Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13 inch baking pan with nonstick cooking spray (a glass pan works best).
In a large bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Stir well until fully mixed and smooth.
Pour the pumpkin mixture into the prepared baking pan, spreading it evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Then, top with the crushed graham crackers, toffee pieces, and chopped pecans.
Drizzle the melted butter evenly over the entire top layer. This will create a golden, crispy crust as it bakes.
Bake for 45-50 minutes, or until the center is set and the edges are lightly browned. A toothpick inserted into the center should come out mostly clean.
Let cool for at least 15-20 minutes before serving. For an extra treat, add a dollop of whipped topping to each slice.

Whipped Topping & Sauce Ideas

While the optional whipped topping is delicious, you can elevate your Pumpkin Dump Cake with other toppings! Try a drizzle of caramel sauce or a scoop of vanilla ice cream for a warm-and-cold contrast. For a festive touch, sprinkle extra toffee pieces or a pinch of cinnamon on top. If you’re feeling adventurous, a dollop of spiced whipped cream (add a dash of pumpkin pie spice to whipped cream) pairs perfectly!

Perfect Pairings for Serving

This dessert shines as a cozy fall treat, but it’s even better with the right accompaniments. Serve it alongside a cup of spiced chai tea or hot apple cider for a comforting combo. For a brunch twist, pair it with a pumpkin spice latte or a plate of crispy bacon to balance the sweetness. It’s also a crowd-pleaser at holiday gatherings—just add a festive garnish like a sprig of mint or a dusting of powdered sugar.

Storage & Reheating Tips

Store leftover Pumpkin Dump Cake in an airtight container in the fridge for up to 4 days. To reheat, pop a slice in the microwave for 15-20 seconds or warm it in the oven at 300°F for 5-10 minutes. For longer storage, you can freeze individual portions wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before reheating.

Easy Recipe Variations

Customize this dessert to suit your taste! Swap the yellow cake mix for a spice cake mix to double down on fall flavors. If you’re not a fan of pecans, try walnuts or skip the nuts altogether. For a chocolatey twist, replace the toffee pieces with chocolate chips. You can also use gingersnap crumbs instead of graham crackers for a spicier kick!

Time-Saving Tips for Busy Bakers

To save time, prep your dry ingredients (cake mix, graham cracker crumbs, toffee, and pecans) the night before and store them in separate containers. Use a pre-measured spice blend like pumpkin pie spice to skip measuring individual spices. If you’re in a rush, skip the whipped topping and serve it straight from the pan—it’s just as delicious!