Skip to content 
Embrace the cozy flavors of fall with this incredibly simple and satisfying Pumpkin Dump Cake. It’s a dessert that practically makes itself, delivering a warm, spiced pumpkin custard base beneath a perfectly golden, crunchy topping. The aroma alone will fill your home with the comforting essence of autumn.
This Pumpkin Dump Cake is a weeknight lifesaver and a guaranteed crowd-pleaser for any gathering. It’s the kind of dessert that feels special enough for guests but is so easy you can whip it up on a busy Tuesday. Plus, it stores beautifully, making leftovers a delightful treat.
The Pumpkin Dump Cake is a true kitchen hero for several key reasons. It offers effortless assembly – you truly just “dump” the ingredients! Plus, its speedy prep means it’s ready for the oven in under 15 minutes, perfect for those busy weeknights. You’ll adore the incredible flavor: rich pumpkin, warm spices, and a delightful pecan crunch. It’s also wonderfully versatile, serving perfectly warm with ice cream or enjoyed cool on its own. It’s a simple cake recipe that impresses.
Pumpkin Dump Cake Ingredients
The magic of this Pumpkin Dump Cake truly does come from its simple ingredients. They gather to create something so wonderfully special. The creamy pumpkin layer pairs beautifully with the sweet, spiced cake topping. Plus, the nutty crunch from the pecans adds a delightful texture.
Here’s a peek at what makes this simple cake recipe so amazing:
- Canned Pumpkin Puree: This is the smooth, spiced heart of our filling.
- Evaporated Milk: It adds a lovely richness and silky texture.
- Brown Sugar: It sweetly bakes into the filling for caramel notes.
- Eggs: These help bind all the pumpkin goodness together.
- Pumpkin Pie Spice: This blend is pure autumn comfort in a bowl.
- Yellow Cake Mix: It’s our secret to a fast, delicious topping.
- Chopped Pecans: They give a wonderfully nutty crunch.
- Unsalted Butter, Melted: This makes the topping golden and crisp.
Substitutions and Tips
- Spice it Up: No pumpkin pie spice? Make your own! Combine cinnamon, ginger, nutmeg, and cloves.
- Nutty Alternatives: Walnuts or slivered almonds work too. Skip them for a nut-free treat.
- Cake Mix Varieties: Try spice cake or white cake mix for a twist.
- Extra Flavor Boost: A dash of vanilla extract in the pumpkin mix is nice.
- For a Crispier Top: Make sure the melted butter covers everything.
How to Make Pumpkin Dump Cake
Preheat and Prepare Your Pan
First, preheat your oven to 350°F (175°C). Then, lightly grease a 9×13 inch baking pan with cooking spray. This simple step ensures your amazing Pumpkin Dump Cake won’t stick later.
Mix the Pumpkin Filling
Grab a large bowl. Combine the pumpkin puree, evaporated milk, and brown sugar. Add the eggs and pumpkin pie spice, too. Whisk everything together until it’s smooth. This makes the creamy, flavorful base.
Assemble the Dump Cake Layers
Next, pour the pumpkin mixture evenly into your pan. Sprinkle the dry yellow cake mix powder over the pumpkin. Be sure to cover it completely. Then, scatter your chopped pecans on top.
Add the Butter Topping
Now, slowly pour the melted butter. Make sure it covers the cake mix and pecans. This is key for that golden, slightly crisp topping. It really makes this easy pumpkin dessert shine.
Bake to Perfection
Place the pan in the hot oven. Bake for 45 to 50 minutes. The edges should be nicely browned. The center needs to be set. A toothpick inserted should come out clean. This signals a perfectly baked Pumpkin Dump Cake.
Print
Pumpkin Dump Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious pumpkin dump cake recipe perfect for fall, featuring a creamy pumpkin filling topped with cake mix, pecans, and butter.
Ingredients
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup (213g) packed brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 15.25 oz yellow cake mix
- 1 cup (114g) chopped pecans
- 1 cup (226g) unsalted butter, melted
Instructions
- Preheat the oven to 350ºF.
- Grease the bottom and sides of a 9×13 inch cake pan with non-stick cooking spray.
- In a large bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice.
- Whisk until combined. Pour this mixture into the greased pan.
- Sprinkle the cake mix powder evenly over the batter.
- Sprinkle the pecans evenly over the batter.
- Pour the melted butter evenly over the top of the cake.
- Bake for 45-50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.
Notes
- Ensure the butter is evenly distributed over the top for a golden crust.
- Allow the cake to cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream for an extra treat.
How to Store Pumpkin Dump Cake
Once your Pumpkin Dump Cake has cooled a bit, cover it tightly with plastic wrap. You could also transfer it to an airtight container. It stays good at room temperature for about two days. In the fridge, it lasts up to four days. For longer storage, wrap portions well. Then, use foil for up to three months in the freezer. Reheat gently in the oven or microwave if you wish.
Tips for Success
- Spread the cake mix evenly. This avoids dry patches on your easy pumpkin dessert.
- Combine the pumpkin filling gently. Just mix until smooth, no more.
- Let the cake cool a little. About 15-20 minutes helps the texture.
- Serve warm with cream. Whipped cream or ice cream is perfect.
Kitchen Tools You’ll Need
Making this delightful Pumpkin Dump Cake is a breeze with just a few kitchen essentials. You probably have most of them already!
- 9×13 inch baking pan for baking your dessert.
- A large mixing bowl keeps things contained.
- A whisk helps combine the filling smoothly.
- Measuring cups and spoons ensure accuracy.
- A spatula or spoon is handy for spreading.
Serving Suggestions
To elevate your Pumpkin Dump Cake experience, consider these simple yet delightful serving ideas. They take this easy pumpkin dessert from good to absolutely wonderful!
- Top each warm slice with a generous dollop of fluffy whipped cream or a scoop of creamy vanilla ice cream.
- A light dusting of extra cinnamon or freshly grated nutmeg adds a lovely aromatic touch.
- Serve alongside a steaming mug of warm apple cider or your favorite coffee.
- For a final flourish, garnish with a few reserved toasted pecans.
Frequently Asked Questions
Can I make this Pumpkin Dump Cake ahead of time?
You can prepare the pumpkin filling and store it in the fridge. Just keep it for up to 24 hours before assembling and baking. For the best texture, though, always bake the Pumpkin Dump Cake fresh for serving.
What can I use if I don’t have yellow cake mix?
Spice cake mix works well. A white cake mix is also a good substitute for yellow cake mix. The flavor will differ slightly. It still makes a delicious simple cake recipe, though.
How do I know when the Pumpkin Dump Cake is fully baked?
Your cake is ready when edges look golden brown. The center should also seem set nicely. A toothpick inserted in the middle should come out clean. This means your Pumpkin Dump Cake is cooked through.
