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Pumpkin dump cake is a delicious, one-pan wonder perfect for fall. It has all the cozy flavors of Fall that everyone loves.
This pumpkin dump cake is one of my favorite desserts because it is a no-fuss dessert that tastes like you spent hours on it. I can throw this together, even on a hectic day, making it ideal for the busy holiday season, or when you get your next pumpkin craving, you need to satisfy quickly.
What I Love About This Pumpkin Dump Cake Recipe
- Super Easy Recipe: Mix, sprinkle, and bake! That’s it!
- Fall Fan Favorite: This is one of my most requested recipes for the Fall season.
- Cozy Vibes: My recipe is a comfort food classic that fills your kitchen with the warm flavors of Fall.
Recipe Ingredients
- Pumpkin puree
- Evaporated milk
- Granulated sugar
- Eggs
- Pumpkin pie spice
- Yellow or golden butter cake mix
- Pecans, divided
- Unsalted butter
How To Make Pumpkin Dump Cake
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Mix:
- Whisk together pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice.
- Pour into a greased 13×9-inch pan and spread evenly.
Top:
- Sprinkle cake mix and chopped pecans on top.
- Lay thin slices of butter over the top.
Bake:
- Bake for 60 minutes in a 350°F preheated oven until the center is set and the edges are golden.
Serve:
- Let cool for 5 minutes and serve with whipped cream or ice cream.
Equipment
- 13×9-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Storage Tips
SERVE: Serve this cake warm with a scoop of ice cream or whipped cream.
STORE: Store in an airtight container in the fridge for up to 3 days.
FREEZE: Allow the cake to cool, put it in an airtight container, and freeze for up to two months.
Recipe FAQs
Can I substitute the pecans?
If you do not have pecans, I recommend using walnuts or almonds.
What if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves together.
Can I use a different cake mix flavor?
I make this recipe using a yellow or golden butter cake mix. But you can also use a spice cake mix to add Fall flavor.
More Desserts
- Easy Homemade Banana Bread Recipe
- Best Chocolate Chunk Cookie Recipe
- Easy Peach Cheesecake Dessert Recipe
- Easy Tres Leches Cake With Cake Mix
Pumpkin Dump Cake
Equipment
- 13×9-inch baking dish
- mixing bowl
- whisk
- measuring cups and spoons
Ingredients
- 29 oz can pumpkin puree
- 12 oz can evaporated milk
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 Tablespoon pumpkin pie spice
- 15.25 oz box yellow or golden butter cake mix
- 1 cup chopped pecans, divided
- 1 cup unsalted butter, sliced thinly
FOR SERVING:
- Fresh whipped cream, optional
- Ice Cream, optional
- Chopped pecans, optional
Instructions
PREP OVEN AND PAN:
- Preheat the oven to 350 degrees F.
- Lightly spray a 13×9-inch baking dish with cooking spray and coat with flour.
MAKE CAKE:
- In a large bowl whisk together pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle evenly with cake mix.
- Then sprinkle with 1 cup of chopped pecans.
- Cut butter very thinly and lay over the cake mix.
BAKE:
- Bake in the oven for 60 minutes or until the center is set and edges are lightly browned.
SERVE:
- Cool for 5 minutes and serve warm with whipped cream or ice cream and additional chopped pecans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
