# Grilled Pumpkin Dump Cake > A quick fall dessert cooked in a cast-iron skillet on the grill: spiced pumpkin filling is topped with yellow cake mix, pats of butter, toasted pecans and a blanket of mini marshmallows. Easy to make and perfect for outdoor gatherings, this dump cake delivers cozy pumpkin-spice flavor with a crackly sweet top. Canonical URL: https://www.topshelf.recipes/recipes/grilled-pumpkin-dump-cake ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 25, 2026 Last Updated: September 28, 2026 ## About This Recipe This Grilled Pumpkin Dump Cake is a celebration of fall flavors made fast and robust enough for smoky outdoor cooking. The recipe leans on pantry-friendly shortcuts—canned pumpkin and a box of yellow cake mix—but brings depth through toasted pecans, warm pumpkin-pie spice, and a crackly golden topping that soaks just enough of the filling to become satisfyingly custardy beneath the crust. Toasting the pecans in the cast-iron before assembling wakes up their oils and gives the cake a nutty backbone that balances the sweet marshmallow finish. What makes this version work for backyard gatherings is the method: a two-zone grill gives you gentle, oven-like heat for even baking, while a quick finish over direct heat caramelizes the marshmallows without drying the pumpkin interior. It’s forgiving—no precise creaming or chilling—and benefits from a short rest so slices hold together. Bring it to a chilly evening crowd straight from the skillet and you have a warm, shareable dessert that plays equally well with vanilla ice cream, a boozy drizzle, or strong coffee. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 40 minutes - Total Time: 60 minutes - Servings: 8 - Difficulty: Easy - Category: Grilling ## Ingredients ### Make the spiced pumpkin filling - 1 15 oz can Pumpkin puree - 1/2 cup (packed) Brown sugar - 1 1/2 tsp Pumpkin pie spice - 1/4 tsp Kosher salt - 1 tsp Vanilla extract ### Preheat grill and toast pecans - 3/4 cup Pecans, chopped ### Assemble the dump cake in the skillet - 1 15.25 oz box Yellow cake mix - 6 tbsp Unsalted butter ### Top with marshmallows and toast - 1 1/2 cups Mini marshmallows ## Instructions ### 1. Make the spiced pumpkin filling In a medium bowl stir together the pumpkin puree, brown sugar, pumpkin pie spice, kosher salt and vanilla extract until smooth and even in sweetness. Taste and adjust pumpkin pie spice or salt if desired; set the filling aside in the bowl while you prepare the grill. ### 2. Preheat grill and toast pecans Set up a two-zone grill and preheat to medium (aim for 350–375°F / 175–190°C), leaving one side with direct heat and the other for indirect. Meanwhile place a clean 10- or 12-inch cast-iron skillet over the direct heat and add the chopped pecans; stir or toss for 2–4 minutes until fragrant and lightly toasted. Remove toasted pecans to a plate and wipe the skillet clean. ### 3. Assemble the dump cake in the skillet Spread the spiced pumpkin filling evenly in the warmed cast-iron skillet. Sprinkle the yellow cake mix evenly over the pumpkin, then scatter the toasted pecans across the top. Cut the unsalted butter into 6 tablespoons (or use pats) and distribute the butter pieces evenly over the cake mix so they will melt into the topping as it cooks. ### 4. Grill covered until set and bubbly Move the skillet to the grill’s indirect zone, cover the grill, and cook until the pumpkin filling is bubbling at the edges and the cake mix has formed a golden crust, 25–30 minutes. Check once midway to ensure the top isn't scorching; rotate the skillet if your grill has hot spots. ### 5. Top with marshmallows and toast Scatter the mini marshmallows evenly over the hot cake. Return the skillet briefly to the grill over the direct zone (or move closer to heat) and toast the marshmallows until puffed and browned to your liking, about 1–3 minutes—watch carefully so they don’t burn. ### 6. Rest, slice and serve Remove the skillet from the grill and let the dump cake rest for 10 minutes so the filling sets slightly. Slice into 8 wedges and serve warm right from the skillet. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 521 kcal - Protein: 3.8 g - Carbohydrates: 80 g - Fat: 22.4 g - Saturated Fat: 7.6 g - Fiber: 3.3 g - Sugar: 51.3 g - Added Sugars: 48.9 g - Cholesterol: 22.9 mg - Sodium: 504.3 mg - Potassium: 207 mg - Calcium: 92.5 mg - Iron: 2.2 mg ## Tips ### Warm the Skillet First Preheating the cast iron before toasting pecans prevents them from steaming and helps the pumpkin filling start warming as soon as it hits the pan. ### Distribute Butter Evenly Cut the butter into small even pieces and scatter them across the cake mix so the topping browns uniformly and avoids greasy pools in one spot. ### Use Two-Zone Heat Bake over indirect heat to cook the filling through without burning the topping, then finish briefly over direct heat to toast the marshmallows. ### Watch the Marshmallows Marshmallows can go from golden to burned in seconds; stay at the grill and open the lid frequently during the 1–3 minute toasting step. ### Let It Rest Allowing the skillet to sit for 10 minutes helps the pumpkin set so slices hold together instead of oozing out the sides. ## Variations and Substitutions ### Gluten-Free Topping Swap a gluten-free yellow cake mix in place of the boxed mix and follow the recipe the same way; a mix with a finer crumb gives the best texture. ### Vegan-Friendly Swap Use dairy-free butter or coconut oil in place of butter and vegan marshmallows, and choose a vegan cake mix or oat-flour topping for a plant-based version. ### Bourbon-Spiked Pumpkin Stir 1–2 tablespoons of bourbon into the pumpkin filling for warming depth—reduce the brown sugar by a tablespoon if you prefer it less sweet. ### Maple-Pecan Twist Replace half the brown sugar with dark maple syrup and fold an extra 1/4 cup chopped pecans into the pumpkin for a richer, maple-forward profile. ## Notes This skillet dump cake is ideal for autumn get-togethers when you want something warm and nostalgic without fuss. It’s simple to scale for a crowd and finishes with golden toasted marshmallows for extra fun. ### Storage and Make-Ahead Cool the skillet to room temperature, then cover tightly with foil or plastic wrap and refrigerate for up to 3–4 days. To reheat, warm individual slices in the microwave for 20–30 seconds or revive the whole skillet in a 350°F (175°C) oven for 10–12 minutes to restore a crisp topping; if you want toasted marshmallows again, finish briefly on a hot grill or with a kitchen torch. ### Serving Suggestions Serve warm slices straight from the cast iron with a generous scoop of vanilla ice cream or a dollop of bourbon-spiked whipped cream to cut the sweetness. For drinks, pair with hot apple cider, a robust coffee, or a malty brown ale; garnish with extra toasted pecans and a light dusting of cinnamon if you like. ## Frequently Asked Questions ### Can I bake this in the oven instead of the grill? Yes—bake the assembled skillet in a 350°F (175°C) oven for 25–30 minutes until bubbling and golden, then broil carefully for 30–60 seconds to toast the marshmallows. ### Will fresh pumpkin puree work instead of canned? You can substitute fresh pumpkin puree if it's cooked down and thick (about one 15-oz can equivalent); be sure it's well-drained so the filling isn’t too watery and increase bake time slightly if needed. ### Why does the topping sometimes get soggy? Sogginess happens when the cake mix settles too deeply into a wet filling or the oven temperature is too low; use evenly distributed butter pieces, preheat the skillet, and maintain steady indirect heat for a crisp top. ### Can I prepare this ahead of time? You can make the pumpkin filling a day ahead and toast the pecans in advance; assemble on-site and bake/finish the marshmallows just before serving for best texture. ### How do I know the cake is done? It’s ready when the edges of the pumpkin are visibly bubbling and the cake mix has turned golden; a toothpick won’t penetrate the dry topping but the center should be set and not liquidy. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)