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Skillet Pumpkin Dump Cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Skillet Pumpkin Dump Cake is the perfect, quick and easy fall dessert that can and should be enjoyed all year long with ice cream.

Branded image of Skillet Pumpkin Dump Cake

This post has been updated from its original November 19, 2017 publishing with new content, photographs, and updated recipe card.

Ah pumpkin.

It’s that special time of year when everything, and I mean everything seems to be made of pumpkin, taste like pumpkin, or look like pumpkin.

Who am I fight the craze? So here you go, Skillet Pumpkin Dump Cake for your pumpkin pleasure.

Why is it called a Dump Cake?

A slice of pumpkin dump cake on a white plate.

I realize the word ‘dump’ in the title for a dessert can be slightly unappealing. It’s downright hilarious if you’re a 12-year old boy (or a man-boy like myself.)

A dump cake is a delicious hybrid of sorts between a cake and a cobbler.

But really, it has been given its name because you literally dump the ingredients into the baking dish, pan, skillet. Sometimes there’s a prepared batter like this recipe, and sometimes there isn’t.

How to make Skillet Pumpkin Dump Cake

Ingredients to make the dessert in a cast iron skillet: pumpkin puree, brown sugar, half and half, eggs, butter, salt, pumpkin pie spice, cake mix, and candied pecans.

This cake really comes together in no time flat.

Coat your skillet with a tablespoon of softened butter. Toss the skillet in the oven. Set to 350F to preheat while you make the batter.

In a large bowl, whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice, and salt.

Pumpkin batter in a bowl with a whisk.

Pro-Tip: break the yolks of the eggs first to make the batter come together easier with less whisking.

But be gentle folks, if you’re too vigorous, you’ll end up wearing it. 

Pumpkin batter added and smoothed out in the cast iron skillet.

Remove the skillet from the oven and pour the batter in. Smooth out the batter as evenly as you can.

Sprinkle the cake mix over the top of the batter as evenly as possible, breaking any large clumps. There will still be lots of little clumps.

Yellow cake mix sprinkled over the top of the pumpkin batter.

Sprinkle the pecans over the top of the mix. If you’re using another topping other than pecans, that’s cool. Omitting the nuts altogether? That’s cool too.

Slowly pour the melted butter over the entire cake. 

Roughly chopped candied pecans and melted butter added atop the cake.

Bake for an hour or until a toothpick comes out mostly clean. The batter will remain gooey, more congealed but still soft and loose. 

Allow it to cool and serve.

Close up image of baked pumpkin dump cake in a cast iron skillet.

Adaptations and substitutions for Pumpkin Dump Cake

  • Use regular roasted pecans instead of candied.
  • Omit pecans and use almonds, walnuts, or even peanuts.
  • Omit the nuts altogether.
  • Use a white, chocolate, or spice cake cake mix instead of yellow.
  • In a pinch, use pumpkin pie filling but omit most of the brown sugar and pumpkin pie spice.

 Just a note about serving this, folks, it ain’t gonna be pretty. This is a dump cake.

It can’t be sliced prettily like a normal cake, so do the best you can. It’s still delicious regardless of how messy it is. 

Serve it with ice cream, it’ll make it look prettier.

Branded image of Skillet Pumpkin Dump Cake with ice cream.
Close up view of the cooked cake.
Print Recipe
5 from 15 votes

Skillet Pumpkin Dump Cake

Skillet Pumpkin Dump Cake is the perfect, quick and easy fall dessert that can and should be enjoyed all year long with ice cream.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Dump Cake
Servings: 8
Calories: 448kcal
Author: Ned Adams


  • 12-inch cast iron skillet


  • 1 tbsp butter softened
  • 29 oz pumpkin puree not pie filling
  • ¾ cup half and half
  • 3 large eggs
  • 1 cup dark brown sugar
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 box yellow cake mix (15.25 oz)
  • ½ cup candied pecans or regular; roughly chopped
  • 1 cup butter melted


  • Coat the skillet with the softened butter.
  • Place buttered skillet into the oven and preheat the oven to 350°F.
  • Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice, and salt.
  • Pour into the now-warmed skillet, smooth to even.
  • Sprinkle the dry cake mix over the top of the batter, breaking up the large clumps.
  • Sprinkle the pecans over the top.
  • Slowly pour the melted butter over the top of the cake.
  • Bake for an hour or until a toothpick comes out clean.
  • Let slightly cool and serve.


Vanilla ice cream or spiced whipped cream are a great topping. 


Calories: 448kcal | Carbohydrates: 40g | Protein: 4g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 434mg | Potassium: 311mg | Fiber: 3g | Sugar: 33g | Vitamin A: 16917IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

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19 replies
  1. Shashi
    Shashi says:

    5 stars
    The word “dump” in the title did not scare me off, in fact it drew me to this – cos any dessert with dump in the title is a winner cos it’s gonna be easy AND delicious and this is no exception!

  2. Ana F.
    Ana F. says:

    5 stars
    My pumpkin cake turned out delicious! Such a simple cake but so good and aromatic too. Thanks so much for the recipe and can’t wait to make it again!

    TAYLER ROSS says:

    5 stars
    I indulge in pumpkin all year round, so I made this dump cake last night and OMG was it delicious! So super easy to make and full of that fall flavor I love!

  4. Kathleen
    Kathleen says:

    5 stars
    Love all the warm spices and flavor of this easy to make pumpkin dump cake. Looking forward to sharing this recipe with my family.

  5. Tavo
    Tavo says:

    5 stars
    Your Skillet Pumpkin Dump Cake is a masterstroke! With the pumpkin’s rich, earthy flavor brilliantly complementing the cake’s sweet, crumbly texture, it’s a treat that effortlessly bridges the gap between comfort food and gourmet creation. You’ve managed to craft a recipe that’s simple enough for casual home bakers, yet carries an irresistible appeal that would make any pastry chef nod in approval. Fantastic job!

    TAYLER ROSS says:

    5 stars
    I eat pumpkin all year round, and this dump cake is one of my favorite pumpkin recipes! So moist and delicious!


Trackbacks & Pingbacks

  1. […] If you’re one who thinks dessert is the best part of the meal then you won’t be disappointed with this cake. You’ll also love our Peach Dump Cake or our seasonal, but really it’s great anytime of the year, favorite Pumpkin Dump Cake. […]

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