Pumpkin Dump Cake Recipe (5 Ingredients)

My older daughter’s birthday falls just before Halloween, so every year we have at least one pumpkin treat to celebrate. This cake is the easiest one I’ve made, and one of the most delicious too! Whether you need an easy dessert for Thanksgiving, Halloween, or really any autumn celebration, it’s the one to make. 

“Dump” recipes are so easy and quick to put together, and this one feels almost magical in how simple it is to whip up. Pie filling is mixed with evaporated milk and eggs right in the baking pan, cake mix is sprinkled on top, and butter is drizzled over everything. It’s mixed, baked, and even served straight out of the pan for a very minimal cleanup. 

The final result is a layered dessert with a gooey pumpkin filling underneath a moist and buttery spice cake topping that’s deliciously dense, almost like streusel. Sprinkle on some pecans if you like—they add a crunchy texture to this otherwise soft dessert. 

Tips for Making Pumpkin Dump Cake

You’ll use a 15-ounce can of pie filling for this recipe. Don’t follow the directions on the can—while it may call for evaporated milk and eggs, the liquid proportion in this recipe is much higher, allowing the cake mix to absorb some of the moisture as it bakes. 

To really make this cake feel like a celebratory dish, add some flare. My favorite options are whipped cream or ice cream—vanilla, pumpkin, and salted caramel ice cream are all great options to serve alongside your cake. When it’s presented in such a pretty way, nobody will ever suspect that it came from a boxed mix and a couple of cans. 

Pumpkin Treats