Pumpkin Dump Cake is one of the easiest fall desserts you'll ever make-and one of the most delicious. It combines creamy pumpkin pie filling with warm spices, a buttery cake mix topping, and crunchy pecans for a cozy dessert that tastes like a cross between pumpkin pie and pumpkin cobbler. With just a few simple ingredients and minimal prep, this no-fuss dessert comes together quickly and is perfect for Thanksgiving, holiday gatherings, or anytime you're craving pumpkin.
If you're looking for an easy fall dessert that requires minimal effort but delivers maximum flavor, Pumpkin Dump Cake is the perfect choice! Simply dump the ingredients into a baking dish, pop it in the oven, and let it transform into a warm, comforting dessert.
Unlike traditional dump cake recipes made with canned fruit, this version uses an entire can of pumpkin puree and a box of yellow cake mix for a seasonal twist. The result is a dessert that's part creamy pumpkin pie, part gooey butter cake, and completely irresistible. With all the cozy flavors of classic pumpkin pie but none of the hassle of making a pie crust, this recipe is perfect for fall season, holiday gatherings, potlucks, or whenever you need a simple, crowd-pleasing dessert.
For more pumpkin desserts try my pumpkin coffee cake, pumpkin cake with brown butter frosting or pumpkin cupcakes with cream cheese frosting.
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Why You Will Love This Pumpkin Dump Cake
- So Easy: No mixer required-just "dump" the ingredients into the pan.
- Pumpkin Pie Meets Cake: Creamy pumpkin filling with a buttery, crisp topping.
- Crowd-Pleaser: Serves a crowd and is perfect easy option for holiday gatherings.
- Customizable: Add nuts, caramel sauce, or chocolate chips to make it your own.
- Make Ahead Friendly: Stays moist and delicious for days.
Ingredient Notes
- Pumpkin Purée: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Blot with a paper towel to remove excess moisture if the puree is too watery.
- Evaporated Milk: Creates a creamy, custard-like pumpkin filling. If you can't find or don't have evaporated milk, you can use a mixture of equal parts milk and heavy cream instead.
- Sugar: Light brown sugar adds sweetness and a caramel like depth to the cake.You can use dark brown sugar as well.
- Pumpkin Pie Spice: I like to use a pre made blend. You can also use individual ground cinnamon, nutmeg, ginger, and cloves.
- Eggs: Help bind the pumpkin filling and keep it custardy.
- Yellow Cake Mix: Forms the buttery, crisp topping when baked. Spice cake mix is another delicious option.
- Butter: Melted and drizzled over the cake mix for richness.
- Pecans (Optional): Add crunch and nutty flavor to the topping.
How to Make Pumpkin Dump Cake
Here is how to make this easy pumpkin dump cake recipe.Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Step 1. Make Pumpkin Layer: In a large bowl, whisk pumpkin purée, evaporated milk, sugars, eggs, and pumpkin pie spice until smooth. Pour into prepared pan. Top with some chopped pecans, if using
Step 2. Add Cake Mix: Sprinkle dry cake mix evenly over the pumpkin mixture.
Step 3. Top with Butter: Drizzle melted butter (or arrange thin slices of cold butter) evenly over top of the cake mix.
Step 4. Add Pecans: Sprinkle more chopped pecans over the top.
Step 5. Bake: Bake for 45-50 minutes, or until the top is golden brown and the filling is set.
Step 6. Cool & Serve: Let cool slightly before serving. Best enjoyed warm with whipped cream or ice cream.
Tips & Tricks
- Don't Mix the Layers: Simply layer the ingredients-don't stir-so you get a creamy filling and crisp topping.
- Pour the Butter Carefully: Pour the melted butter evenly over the cake mix. This ensures the entire topping gets that delicious buttery crust as it bakes.
- Make it Nut-Free: Skip the pecans if you wish to keep this cake nut free or replace with butterscotch chips for a caramel like flavor.
- Check for Doneness: The top should be golden and crisp, while the filling should be set but slightly soft.
- Serve Warm: Delicious on its own, but even better with whipped cream or big scoop of vanilla ice cream.
FAQ's
The pumpkin dump cake is ready when the top is golden brown and appears set. The pumpkin layer underneath will still be slightly soft, but it will firm up as it cools.
Yes, you can use spice cake mix in place of yellow cake mix. You can even mix things up by using chocolate cake mix for a richer flavor combination.
Yes, you can bake it a day in advance. Just cover and refrigerate, then reheat before serving.
No, pecans are optional. You can leave them out or replace with chocolate chips or toffee bits.
Yes, but make sure it's cooked, mashed, and drained well to avoid excess moisture.
Storage & Freezing
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Store leftover pumpkin dump cake in an airtight container in the refrigerator or covered with plastic wrap. It keeps well for 3 to 4 days before the top starts to get soggy.
- Freezing: Wrap cooled cake tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Recipe
Pumpkin Dump Cake
Equipment
- 9*13 inch pan
Ingredients
- 2 cups (15oz can) pure pumpkin puree
- 1 12oz can Evaporated Milk
- 1 cup light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract at room temperature
- 2 tsps pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup chopped pecans toasted
- 15.25 ounces yellow cake mix
- 1 cup butter melted
Instructions
- Preheat oven to 350 degrees F. Lightly butter a 9*13 inch baking dish or spray with nonstick spray.
- In a large mixing bowl whisk together the pumpkin, evaporated milk, eggs, vanilla extract, light brown sugar pumpkin pie spice, ground ginger and salt until well combined. Pour into prepared pan and spread to form an even layer.
- Sprinkle chopped pecans on top of pumpkin mixture.
- Sprinkle dry cake mix over the pecans.
- Drizzle the melted butter evenly over dry cake mix covering as much of the cake mix as possible. Top with more chopped pecans.
- Bake the cake for about 45-50 minutes or until golden brown around the edges and on top. Cool slightly then serve warm, at room temperature, or cold. Best enjoyed warm with whipped cream or ice cream.
Notes
- Cake Mix Variations: Yellow cake mix is classic, but spice cake mix enhances the fall flavor. Chocolate cake mix works too if you want to mix it up.
- Evaporated Milk Substitute: If you don't have evaporated milk, use a mixture of equal parts milk and heavy cream.
- Butter Coverage: Ensure the melted butter is poured evenly over the entire layer of dry cake mix. This is what creates the crispy, streusel-like topping as it bakes.
- Baking Pan Size: Using a smaller baking pan will make the cake thicker and increase the baking time
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