Pumpkin dump cake is a simple fall dessert that's full of cozy flavor and perfect for feeding a crowd. It starts with a spiced pumpkin filling topped with dry cake mix, buttery pecans, and baked into a golden, crisp topping. The texture is soft and custardy underneath with a sweet, crunchy layer on top.
This easy pumpkin dessert recipe uses pantry staples like canned pumpkin, evaporated milk, yellow cake mix, and chopped pecans. It's finished off with pats of butter that melt into the cake as it bakes, creating a rich and satisfying bite. Serve it warm with whipped cream or ice cream for a comforting fall treat.
We included this recipe because it's quick to prep, easy to customize, and makes enough to share. It's a great choice for holiday gatherings, potlucks, or anytime you want a fuss-free seasonal dessert.
If you like other pumpkin flavors, try this no bake pumpkin pie or these pumpkin spice cake mix cookies.
Ingredients
- Pumpkin puree (not pumpkin pie filling)
- Evaporated milk
- Pumpkin pie spice
- Sugar
- Eggs
- Cinnamon
- Yellow cake mix
- Unsalted butter
- Pecans, chopped
See recipe card for quantities.
Instructions
Bake up your own pumpkin dump cake by following these simple instructions.
Step one: Preheat the oven to 350 degrees. Spray or line a 10x8 or similar sized baking dish and set aside.
Step two: In a medium bowl, combine the pumpkin, evaporated milk, sugar, eggs, cinnamon and pumpkin pie spice. Mix well with a whisk.
Step three: Pour the batter into the prepared pan and spread evenly.
Step four: Sprinkle the dry cake mix over the top of the batter and spread evenly.
Step five: Cut the butter into pads and place evenly over the top of the cake mix.
Step six: Sprinkle with the chopped pecans. Bake in the preheated oven for 60 minutes or until a toothpick comes out clean.
Hint: Allow to cool slightly before serving. Serve with whipped cream or ice cream, if desired.
Storage
You can store this cake for up to 3 days in a container in the refrigerator. Or, it can be frozen 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 the oven to 350 degrees. Spray or line a 10x8 or similar sized baking dish and set aside.
- In a medium bowl, combine the pumpkin, evaporated milk, sugar, eggs, cinnamon and pumpkin pie spice. Mix well with a whisk.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the dry cake mix over the top of the batter and spread evenly.
- Cut the butter into pads and place evenly over the top of the cake mix.
- Sprinkle with the chopped pecans.
- Bake in the preheated oven for 60 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.
- Serve with whipped cream or ice cream, if desired.
Notes
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
