Pumpkin Dump Cake Recipe
Pumpkin dump cake is an easy fall dessert with a creamy pumpkin pie-style filling and a buttery, crunchy cake mix topping.
It has all the flavors you want in a pumpkin dessert without the work of making a pie from scratch.
Made with pumpkin puree, evaporated milk, pumpkin pie spice and yellow cake mix, this simple dessert takes just a few minutes to put together before going into the oven.
Add chopped pecans for a little crunch, then serve it warm with whipped cream or vanilla ice cream.
It’s an easy choice for Thanksgiving, fall gatherings or anytime you’re craving pumpkin.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, meaning I may receive a small commission at no extra cost to you when you make a purchase through my links. Thank you for supporting my kitchen!
Why You’ll Love This Pumpkin Dump Cake
- Easy to make – There’s no complicated cake batter or pie crust to worry about.
- Uses a cake mix – Yellow cake mix creates the buttery topping with very little prep.
- Perfect for fall – Pumpkin and pumpkin pie spice give it plenty of classic fall flavor.
- Great for a crowd – A 9×13 pan makes about 15 servings, making it a good option for Thanksgiving and potlucks.
- Easy to serve – Add whipped cream or vanilla ice cream and dessert is done.
What Are the Ingredients in Pumpkin Dump Cake?
You only need a handful of simple ingredients to make this fall dump cake recipe:
- Pumpkin puree – Creates the pumpkin pie-style base of the dessert.
- Evaporated milk – Makes the pumpkin layer creamy and rich.
- Pumpkin pie spice – Adds cinnamon, nutmeg, ginger and other warm fall flavors.
- Sugar – Sweetens the pumpkin filling.
- Eggs – Help the pumpkin layer set as it bakes.
- Yellow cake mix – Sprinkle it over the filling to create the easy cake topping.
- Pecans – Add crunch and a nutty flavor. You can leave them out if you prefer.
- Butter – Melted butter helps the dry cake mix turn golden and crisp as it bakes.
- Whipped cream – An easy finishing touch for serving.
How to Make Pumpkin Dump Cake
- Mix the pumpkin puree, evaporated milk, sugar, eggs and pumpkin pie spice.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Sprinkle the chopped pecans over the pumpkin layer.
- Sprinkle the dry yellow cake mix evenly over the top.
- Drizzle melted butter over the cake mix, covering as much of the surface as possible.
- Bake until the top is golden and the center is set.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Not spreading the butter evenly over the dry cake mix. If parts of the mix stay dry, you’ll end up with raw flour patches on top. Make sure to drizzle melted butter evenly across the entire surface—or dot with thinly sliced butter if you prefer.
Yes. Since this pumpkin dump cake contains eggs and evaporated milk, I would keep leftovers covered in the refrigerator for up to 4 days.
Yes. It’s a good make-ahead dessert for Thanksgiving or fall parties. Bake it, let it cool completely and refrigerate it covered. You can serve it chilled or reheat individual portions before adding whipped cream or ice cream.
Pumpkin dump cake takes about 55–60 minutes at 350°F. You’ll know it’s ready when the cake mix topping is golden brown and the pumpkin filling is set in the center. Allow it to cool slightly before serving so the pumpkin layer has time to firm up.
Serve warm with whipped cream or a scoop of vanilla ice cream. You can also add a drizzle of caramel sauce, extra chopped pecans or a sprinkle of cinnamon or pumpkin pie spice. It’s also delicious chilled if you prefer a firmer, pumpkin pie-like texture.
There are several easy ways to change this fall cake recipe up! Try spice cake mix for even more fall flavor, or use white or butter cake mix for a milder topping. You can leave out the pecans for a nut-free version or swap them for walnuts. For extra texture, add crushed gingersnaps to the topping.
More Easy Pumpkin Desserts
- From fruity favorites to chocolatey indulgence, this list of 30 delicious dump cake recipes is full of easy desserts that anyone can make.
- Whether you’re baking, roasting, or blending, these pumpkin recipes bring out all the best flavors of fall.
- Moist, spiced, and topped with cream cheese frosting, pumpkin cake is a classic you’ll want on repeat all season long.
- Wondering what to do with extra pumpkin pie filling? Don’t let it go to wast! These clever ideas will help you turn it into something tasty in no time.
MALACASA 4.4 QT Baking Dish, 9×13 Large Casserole Dish for Oven, Ceramic Baking Pan, Rectangular Lasagna Pan Deep with Handles for Baking, Durable Microwave Oven Safe, White, Series BAKE-BAKE
Simply Organic Pumpkin Spice, 1.94-Ounce Jar, Organic Nutmeg, Cloves, Ginger & Cinnamon, Enhances Tea, Seasoning, Kosher
Pumpkin Dump Cake Recipe
Ingredients
- 29 oz can of pumpkin puree
- 12 oz can of evaporated milk
- 1 ½ teaspoons pumpkin pie spice
- 1 cup sugar
- 4 large eggs
- 15.25 oz box of yellow cake mix
- ¾ cup chopped pecans
- 1 cup butter
- Cool Whip for serving
Instructions
- Preheat your oven to 350 degrees fahrenheit, and spray a 9×13 inch pan with nonstick cooking spray.
- In a large mixing bowl, combine pumpkin filling, milk, sugar, eggs, and pumpkin pie spice.
- Pour into the prepared baking dish in an even layer.
- Sprinkle pecans over the pumpkin mixture, then sprinkle the boxed cake mix over top.
- Melt the 1 cup of butter, and drizzle the melted butter evenly over the dry cake mix.
- Bake for 55-60 minutes, and let cake cool slightly.
- Serve your dump cake warm with a scoop of vanilla ice cream or whipped cream.
3 Comments