You know those days when you need dessert now but the thought of pulling out mixers and measuring cups makes you want to order takeout instead? This pumpkin dump cake recipe is your new best friend! I discovered this recipe during a chaotic Thanksgiving week when I had zero time but needed to bring something impressive to dinner. The genius? You literally dump three ingredients in a pan and walk away. No mixing, no bowls, no stress. The result is this amazing gooey pumpkin cake with crispy, caramelized edges that’ll have everyone convinced you slaved away for hours. Trust me on this one—it’s become my secret weapon for potlucks and last-minute guests!

Prep Time	5 minutes
Cook Time	35 minutes
Total Time	40 minutes
Servings	12 servings
Difficulty	Easy
Calories	~280 per serving (est.)

How To Make Pumpkin Dump Cake Recipe

A slice of pumpkin dump cake on a white dessert plate

A. Essential Equipment

Here’s all you need for this easy pumpkin dessert:

9×13 inch baking pan
Small microwave-safe bowl (for melting butter)
Spoon or spatula for spreading

B. Ingredients (with Substitution Table)

Main Ingredients:

1 box (15.25 oz) spice cake mix
1 can (15 oz) pure pumpkin puree (NOT pumpkin pie filling)
½ cup (1 stick) unsalted butter, melted

Ingredient	Substitution	Note
Spice cake mix	Yellow cake mix + 2 tsp pumpkin pie spice	Works great!
Canned pumpkin	Fresh pumpkin puree	Make sure it’s thick, not watery
Unsalted butter	Salted butter	Just skip any added salt
Butter	Coconut oil	Adds slight coconut flavor

C. Instructions

Preheat your oven to 350°F. I like to do this first so my oven’s ready when I am—learned that lesson after too many impatient waiting sessions!
Spread the pumpkin puree across the bottom of your ungreased 9×13-inch pan. Don’t stress about making it perfectly even—I never do, and it always turns out fine. You want it covering most of the bottom.
Sprinkle the dry cake mix evenly over the pumpkin layer. Here’s the thing—don’t mix it in! I know it looks weird just sitting there dry, but that’s exactly what creates that amazing texture. The cake mix should cover the pumpkin completely like a blanket.
Drizzle the melted butter over the entire top. I do this in a zigzag pattern to help it distribute better. You’ll notice some dry spots—that’s totally normal and actually creates those crispy bits we’re after!
Bake for 35-40 minutes until the top is golden brown and set. You’ll know it’s done when the edges are bubbling and caramelized, and the center no longer jiggles when you gently shake the pan. Your kitchen will smell absolutely incredible—my neighbor actually knocked on my door the first time I made this!
Let it cool for about 10 minutes before serving. I know waiting is hard (I usually can’t), but this helps it set up just enough to slice. It’ll still be warm and gooey—exactly how it should be.

Tips & Notes for Success

Baking Tips

Use pure pumpkin puree, not pumpkin pie filling! I learned this the hard way when I grabbed the wrong can and ended up with an overly sweet, soupy mess. Pure pumpkin is unsweetened and has the right consistency.
Don’t grease your pan. This seems counterintuitive, but the cake actually releases better without it. The pumpkin layer prevents sticking naturally.
Drizzle butter thoroughly but don’t aim for 100% coverage. Those little dry spots of cake mix actually create the best crispy, crunchy bits on top. After years of making this, I’ve found that about 80-90% coverage is perfect.
Check at 35 minutes but don’t be afraid to go longer. Every oven is different—mine runs hot, so 35 minutes is perfect, but my mom’s needs the full 40. You want deep golden-brown edges and a set center.

Troubleshooting

Too dry or cakey? You might have used pumpkin pie filling instead of pure pumpkin, or overbaked it. This dessert should be gooey and moist, not cake-like.
Soggy in the middle? Needs more baking time. The center should be set and not jiggly. Give it another 5 minutes and check again.
Butter pooled in corners? Totally normal! Just tilt the pan slightly while it’s still hot to redistribute, or embrace it—those buttery corners are honestly the best part.
Not sweet enough? Some spice cake mixes are less sweet than others. Serve with vanilla ice cream, whipped cream, or drizzle with caramel sauce.

Variations

Add chopped pecans or walnuts on top before baking for extra crunch and fall flavor. I use about ½ cup scattered over the butter layer.
Make it chocolate pumpkin by using chocolate cake mix instead of spice cake. It sounds weird but trust me—it’s amazing!
Boost the spice by adding an extra teaspoon of cinnamon or pumpkin pie spice mixed into the dry cake mix before sprinkling.
Create a streusel top by mixing ½ cup brown sugar with the melted butter before drizzling. This creates an even crispier, more caramelized topping.

If you loved this dump cake recipe, you’ll want to check out these other easy fall favorites:

3-Ingredient Peanut Butter Cookies

Conclusion

This 3-ingredient pumpkin cake has saved me more times than I can count! Whether you’re hosting Thanksgiving dinner or just craving something sweet on a Tuesday night, this recipe delivers big flavor with minimal effort. Serve it warm with a scoop of vanilla ice cream and watch it disappear. I promise you’ll make this again and again!