Pumpkin dump cake is an easy fall dessert packed with spices and seasonal flavor. It starts with a creamy pumpkin filling layered with dry cake mix and chopped pecans, then topped with butter and baked until golden and crisp. The result is a soft, custard-like base with a sweet, buttery crunch on top.
This simple recipe comes together with basic pantry ingredients like canned pumpkin, evaporated milk, cake mix, and pecans. Butter slices melt into the cake as it bakes, creating a rich texture throughout. Enjoy it warm, served with whipped cream or a scoop of vanilla ice cream.
We added this to our list because it’s fast to throw together, easy to adjust to your taste, and makes enough to serve a crowd. It’s ideal for fall gatherings, Thanksgiving, or any time you want a no-fuss seasonal dessert.
Want more pumpkin dessert ideas? Try this no bake pumpkin pie or pumpkin spice cake mix cookies.
Ingredients
- Pumpkin puree (not pumpkin pie filling)
- Evaporated milk
- Pumpkin pie spice
- Sugar
- Eggs
- Ground cinnamon
- Yellow cake mix
- Unsalted butter
- Chopped pecans
See recipe card for quantities.
Instructions
Follow these simple steps to make your own pumpkin dump cake.
Step one: Preheat your oven to 350°F. Lightly grease or line a 10x8 (or similarly sized) baking dish and set aside.
Step two: In a medium bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, cinnamon, and pumpkin pie spice until smooth.
Step three: Pour the mixture into your prepared baking dish and spread evenly.
Step four: Sprinkle the dry cake mix over the top of the batter in an even layer.
Step five: Cut the butter into small pieces and place them evenly over the cake mix.
Step six: Sprinkle chopped pecans over the top. Bake for about 60 minutes, or until a toothpick inserted comes out clean.
Hint: Let the cake cool slightly before serving. It's delicious with a dollop of whipped cream or a scoop of ice cream.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 6 months.
Pumpkin Dump Cake
Ingredients
- 30 oz Pumpkin puree not pumpkin pie filling
- 12 oz Evaporated milk
- 2 teaspoon Pumpkin pie spice
- 1 cup Sugar
- 4 Eggs
- 2 teaspoon Cinnamon
- 1 package Yellow cake mix
- ¾ cup Butter unsalted
- 1 cup Pecans chopped, optional
Instructions
- Preheat your oven to 350°F. Lightly grease or line a 10x8 (or similarly sized) baking dish and set aside.
- In a medium bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, cinnamon, and pumpkin pie spice until smooth.
- Pour the mixture into your prepared baking dish and spread evenly.
- Sprinkle the dry cake mix over the top of the batter in an even layer.
- Cut the butter into small pieces and place them evenly over the cake mix.
- Sprinkle chopped pecans over the top. Bake for about 60 minutes, or until a toothpick inserted comes out clean.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 6 months.
- Let the cake cool slightly before serving. It's delicious with a dollop of whipped cream or a scoop of ice cream.
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