This easy pumpkin dump cake recipe is the ultimate fall comfort dessert. Warm, spiced pumpkin meets a buttery, crumbly topping for a dessert that’s as effortless as it is delicious.
This easy-to-make treat combines the rich flavors of pumpkin with a crunchy, sweet topping that bakes to perfection in one pan. For more mouthwatering and simple dessert ideas, check out our collection of 30 Delicious Dump Cake Recipes.
Perfect for the Thanksgiving dessert table or a simple potluck during the holiday season, this easy dump cake recipe is great for anyone who loves pumpkin desserts but doesn’t want to spend hours in the kitchen.
How do you make pumpkin dump cake?
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 layer, then sprinkle the boxed cake mix over top.
Melt the 1 cup of butter, and drizzle the melted butter evenly over the top of the cake mix.
Bake for 55-60 minutes until golden brown and let cake cool slightly.
Serve your easy pumpkin dump cake warm with a scoop of vanilla ice cream or whipped cream.
Do Dump Cakes Need to be Refrigerated?
Dump cakes do not need to be refrigerated if they’ll be enjoyed within a day or two; they can be kept at room temperature covered. For longer storage, refrigerate the cake covered in plastic wrap for up to a week, or freeze it for up to 3 months.
Simple Pumpkin Dump Cake Recipe Variations
- Use a boxed spice cake mix
- If you aren’t a fan of pecans, you can use a drizzle of caramel sauce, toffee bits or chocolate chips instead.
Be Sure to Try These Easy Fall Dessert Recipes:
- Fall Dump Cake Recipes
- Pumpkin Recipes
- Pumpkin Cheesecake Recipe
- Pumpkin Cake
- What to do with Extra Pumpkin Pie Filling
Supply List
Easy Pumpkin Dump Cake Recipe
Ingredients
- 1 (29 ounce) can of pumpkin puree
- 1 (12 ounce) can of evaporated milk
- 1 ½ teaspoons pumpkin pie spice
- 1 cup sugar
- 4 large eggs
- 1 (15.25 ounce) 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 9x13 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 easy pumpkin dump cake warm with a scoop of vanilla ice cream or whipped cream.