Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 29 oz pumpkin puree; 12 oz evaporated milk; 1.5 teaspoons pumpkin pie spice; 1 cup sugar; 4 large eggs; 15.25 oz yellow cake mix; ¾ cup pecans (chopped); 1 cup butter (melted)

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Get ready to fall in love with this amazing Pumpkin Dump Cake! It’s one of the easiest desserts you’ll ever make, tasting like a delicious mix between a pumpkin pie and a gooey cake.

I love making this when the weather gets chilly because it’s so warm and comforting. If you want a simple but impressive fall treat, you have to try this recipe. It’s perfect for any holiday get-together or just a cozy night in.

Why You’ll Love Pumpkin Dump Cake

This pumpkin dump cake is my go-to fall dessert, and I know you’ll love it too! Here are a few reasons why it’s SO GOOD:

Super Simple: You just dump the ingredients in a pan and bake. It’s that easy!
Few Ingredients: You probably have most of what you need in your pantry already.
Cozy Flavors: It’s full of warm pumpkin spice that tastes just like autumn.
Yummy Texture: You get a creamy pumpkin layer and a crunchy, buttery topping.
Versatile Serving: Enjoy it with your favorite toppings like whipped cream or ice cream.

Ingredients You’ll Need

Here are the simple ingredients you’ll need to make this cake. For the exact amounts, just peek at the recipe card below!

Pumpkin Purée: This is the heart of your cake, giving it that rich, pumpkiny flavor we all love.
Evaporated Milk: I use this to make the pumpkin filling extra creamy and smooth.
Pumpkin Pie Spice: This magical spice blend gives your cake that perfect taste of fall.
Sugar: You’ll add this for the perfect touch of sweetness in the pumpkin layer.
Yellow Cake Mix: This creates that incredible, crunchy crust on top of the cake. YUM!
Butter: You’ll melt this and pour it over the top to make the topping golden and delicious..

How to Make Pumpkin Dump Cake

First, you’ll whip up the pumpkin filling, then you’ll top it with cake mix and butter.

Step 1: Prepare the Filling

Get your oven warming up to 350 degrees Fahrenheit. In a big bowl, mix 29 oz pumpkin puree, 12 oz evaporated milk, 1 cup sugar, 4 large eggs, and 1.5 teaspoons pumpkin pie spice. Pour it all into your greased 9×13 casserole dish or cake pan.

Step 2: Layer Your Cake

Now, sprinkle ¾ cup chopped pecans all over the pumpkin mix. Then, open up your box of 15.25 oz yellow cake mix and sprinkle it evenly right on top.

Step 3: Drizzle with Butter and Bake

Melt 1 cup butter and drizzle it all over the dry cake mix. Try not to stir it! Bake it for 55-60 minutes, or until the top looks golden brown and delicious.

Tips for the Best Pumpkin Dump Cake

Here are a few of my favorite tricks to make sure your pumpkin dump cake comes out perfect!

No Stirring: Seriously, don’t stir the butter into the cake mix. It makes the perfect crust!
Spread it Out: Make sure your layers are nice and even for the best texture.
Pure Pumpkin Only: Use 100% pure pumpkin, not the pre-spiced pie filling.
Watch the Top: Keep an eye on your cake so the top doesn’t get too brown.
Let It Rest: Give the cake a few minutes to cool before you dig in.

Variations and Substitutions

Have fun playing with this recipe! Here are a few ideas to get you started.

New Cake Mix: Try using a spice cake mix or even a white cake mix for a different flavor.
Different Nuts: If you’re not a fan of pecans, walnuts are a great choice too.
Sweet Switch: You can use brown sugar instead of white sugar for a richer taste.
Dairy-Free: Feel free to use your favorite non-dairy butter substitute instead of regular butter.
Add Caramel: Drizzle some caramel sauce on top after it bakes for an extra treat.

Make-Ahead and Storage Tips

I love that you can get this dessert ready ahead of time! Just put the whole thing together, cover it, and pop it in the fridge for up to a day before you bake it. If you have any leftovers, just cover the pan or put them in a container.

They’ll stay yummy on your counter for 2-3 days. It’s a great way to have a sweet treat ready to go for the week!

Recipe FAQs

How do I store leftover pumpkin dump cake?

Just cover it and leave it on the counter. It will stay fresh for a couple of days.

Can I use a different type of cake mix?

You bet! A spice cake mix or a white cake mix would taste great in this recipe.

Can I make this recipe ahead of time?

Yes! You can put it all together and keep it in the fridge for up to a day before baking.

What to serve with pumpkin dump cake?

I love it with a big scoop of vanilla ice cream, but whipped cream is also amazing!

Can I use fresh pumpkin instead of canned?

Sure! Just make sure you cook it and mash it up so it’s smooth like canned pumpkin.

Should I use salted or unsalted butter?

I usually use what I have on hand, but unsalted lets you control the saltiness.

Can I add other spices?

Go for it! A little extra cinnamon or nutmeg would be delicious in the filling.

Can I use a different size pan?

A 9×13 pan is best, but any similar-sized baking dish should work just fine.

Why is my cake soggy?

This can happen if you add too much butter or don’t bake it long enough.

Pumpkin Dump Cake

You'll love this easy pumpkin dump cake! It has a creamy pumpkin layer and a crunchy, buttery topping that is just so delicious. It's the perfect dessert for any fall get-together.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Cuisine American

Servings 12

Calories 460 kcal

Ingredients

29 oz pumpkin puree
12 oz evaporated milk
1.5 teaspoons pumpkin pie spice
1 cup sugar
4 large eggs
15.25 oz yellow cake mix
¾ cup pecans chopped
1 cup butter melted

Instructions

Get Ready: First, turn your oven on to 350°F and spray your 9×13-inch casserole dish or pan with non-stick spray.
Mix the Filling: In a big bowl, mix your 29 oz pumpkin puree, 12 oz evaporated milk, 1 cup sugar, 4 large eggs, and 1.5 tsp pumpkin pie spice.
Layer the Cake: Pour the pumpkin mix into your pan. Then, sprinkle ¾ cup chopped pecans and the 15.25 oz dry cake mix over the top.
Add Butter and Bake: Pour 1 cup melted butter all over the top. Bake for 55-60 minutes until the top is golden and bubbly.
Cool and Serve: Let the cake cool for a few minutes before you cut into it. ENJOY!!!

Notes

Make sure you grab pure pumpkin purée, not the pumpkin pie filling.
Feel free to use a spice cake mix instead of yellow for an extra kick of flavor.
You can always swap out the pecans for walnuts if you like those better.
This dessert tastes amazing when it’s still warm with a scoop of vanilla ice cream.
You can store leftovers right on your counter for a few days—if they last that long

Pumpkin Dump Cake

Why You’ll Love Pumpkin Dump Cake

Ingredients You’ll Need