This pumpkin dump cake recipe is pure magic, blending creamy pumpkin goodness with a spiced cake topping and crunchy pecans. It tastes like autumn in every single forkful, comforting you right down to your toes. The way it comes together with so little fuss truly amazes me every time.
I often whip this up for Sunday dinner, and it never fails to bring smiles. My family just adores its rich flavors. Best of all, leftovers are a dream for breakfast the next morning with a cup of coffee.
Why I Love This Recipe
Honestly, I just adore this pumpkin dump cake. It’s truly a winner on so many levels! For starters, it’s incredibly easy to whip up.
Weeknights can be wild, but this dessert comes together with minimal fuss. Plus, the flavors are just phenomenal. Every bite feels like a warm hug, comforting and deeply satisfying.
It also tastes like pure indulgence! Plus, it’s a total crowd-pleaser and always impresses my guests. This pumpkin dump cake recipe really delivers joy!
Pumpkin Dump Cake Recipe Ingredients
Gathering the ingredients for this pumpkin dump cake recipe feels like preparing for a cozy, delicious adventure. Each one plays a key role, creating that perfect blend of creamy, spiced, and crunchy.
It’s truly a symphony of flavors and textures, ready to dance on your palate.
Core Ingredients for Your Pumpkin Dump Cake
- Pure Pumpkin Puree: This is the heart of our cake, giving it that unmistakable autumn flavor and creamy texture.
- Large Eggs: They bind everything together. Room temperature eggs mix in so much more smoothly.
- Evaporated Milk: This secret ingredient adds rich creaminess without making it too heavy.
- Granulated Sugar: For a touch of sweetness. It balances the earthiness of the pumpkin nicely.
- Vanilla Extract: A splash enhances all the other flavors. It’s truly a must-have.
- Pumpkin Pie Spice Blend: This delivers all those warm, cozy notes. Think cinnamon, nutmeg, ginger, and cloves.
- Cinnamon: We add a little extra for a deeper, more comforting spice.
- Spice Cake Mix: This genius shortcut forms our flavorful topping. It bakes into a crumbly, tender layer.
- Chopped Pecans: They add wonderful crunch and a nutty depth. Your taste buds will thank you.
- Melted Unsalted Butter: This binds the cake mix and creates a delicious, golden crust.
- Whole Milk: It works with the butter to moisten the topping.
Substitutions and Tips for the Perfect Pumpkin Dump Cake Recipe
Don’t be afraid to make this pumpkin dump cake recipe truly your own! If you don’t have pecan, walnuts work beautifully.
For an extra touch of richness, try browning your butter before melting it. You’ll get a lovely nutty aroma. Also, if you’re out of individual spices, a pre-made apple pie spice blend can be a decent stand-in for the pumpkin pie spice.
Remember, the exact amounts are all laid out in the printable recipe card below! Happy baking!
How to Make Pumpkin Dump Cake Recipe

Making this pumpkin dump cake recipe is truly a breeze. You’ll be amazed at how quickly this dessert comes together. Just follow these simple steps!
Step 1: Prepare Your Baking Dish
First, preheat your oven to 350°F. Then, grab a 9×13 baking dish. I always use a baker’s spray on mine. This makes cleanup so much easier. Set it aside for now.
Step 2: Whisk the Pumpkin Base
Next, find a large mixing bowl. In it, combine the pure pumpkin puree. Add the room-temperature eggs. Pour in the evaporated milk. Stir in the granulated sugar. Don’t forget the vanilla extract. Then add the pumpkin pie spice blend. Finish with a dash of cinnamon. Whisk these ingredients by hand. Mix until everything is super smooth. Make sure all ingredients are fully combined.
Step 3: Layer the Pumpkin Filling
Now, take your smooth pumpkin filling. Pour it into the prepared baking dish. Spread it out evenly. You want a nice, consistent layer. This forms the delicious base.
Step 4: Add the Dry Mix and Pecans
Grab a medium bowl now. Stir the dry spice mix in it. Add your chopped pecans too. This forms your wonderful topping. Sprinkle this mixture evenly over the pumpkin filling. It will look like a yummy dry crumb topping.
Step 5: Pour the Butter and Milk Mixture
In another medium bowl, mix melted butter. Add the whole milk to it. Stir them together well. Slowly, pour this over the dry cake mix layer. Try to cover as much as possible. You want to avoid dry spots. If you see them, gently nudge the dry mix. Submerge it under the butter. Don’t really stir it up. Small dry spots are fine. But submerge most of it. This creates a beautifully golden crust.
Step 6: Bake Your Delicious Pumpkin Dump Cake
Finally, pop your pumpkin dump cake into the preheated oven. Bake it for about 1 hour. Look for a golden top. The center should feel set. A toothpick inserted should come out mostly clean. Let it cool a bit. Then, dig in and enjoy!
How to Store Pumpkin Dump Cake Recipe
Once your pumpkin dump cake recipe has cooled completely, proper storage is key. You want to keep it fresh and delicious. For short-term storage, cover the baking dish tightly. Use plastic wrap or aluminum foil. You can leave it on your counter for a day. If your kitchen runs warm, refrigerate it. Then, leftovers stay fresh longer. Pop them in the fridge within a day. This helps maintain its moist texture. Always seal it well to prevent drying out.
Tips for Success
- Always use pure pumpkin puree, not pie filling; it’s a huge difference!
- Room temperature eggs blend much smoother into the mixture.
- Ensure the butter and milk mixture fully covers the dry cake mix.
- Don’t overbake your pumpkin dump cake; it will dry out quickly.
- Let it cool a bit before serving for the best texture.
- A little whipped cream on top makes it extra special!
Kitchen Tools You’ll Need
- 9×13 Baking Dish: Essential for a generous dessert.
- Large Mixing Bowl: For combining your pumpkin base smoothly.
- Medium Bowls: Handy for mixing the dry cake mix and butter.
- Whisk: Makes light work of blending ingredients.
- Measuring Cups/Spoons: Accuracy is key for deliciousness.
Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream. It’s a classic for a reason!
- A dollop of fresh whipped cream is always a delightful touch.
- Garnish with a sprinkle of extra cinnamon or nutmeg.
- Pair with hot coffee or a warm glass of apple cider.
- Dust with powdered sugar for an elegant presentation.
Frequently Asked Questions
Can I make this pumpkin dump cake recipe ahead of time?
Yes, absolutely! This pumpkin dump cake is perfect for making ahead. Just bake it as directed, let it cool completely, and then store it. It tastes wonderful the next day, sometimes even better!
What’s the best way to ensure my pumpkin dump cake recipe isn’t dry?
The key is to cover as much of the dry cake mix as possible with the butter and milk. My pumpkin dump cake recipe really shines when the topping is moist. Also, avoid overbaking; that can dry it out quickly.
Can I use a different type of cake mix for this pumpkin dump cake recipe?
Of course, you can! While I adore a spice cake mix, a yellow cake mix works well too. A butter pecan cake mix would also be delicious. Just know the flavor will be a bit different.
How long does this pumpkin dump cake recipe last in the refrigerator?
Your delicious pumpkin dump cake will last about 3 to 4 days in the refrigerator. Just make sure it’s tightly covered. This keeps it moist and flavorful for days!

Conclusion
So there you have it, my simple joy: this amazing pumpkin dump cake recipe. It’s more than just a dessert; it’s a promise of comfort, a hug for your soul. Every time I pull it from the oven, that warm, spiced aroma fills my kitchen. It reminds me of autumn leaves and cozy evenings. This easy recipe brings big smiles and full hearts. It proves that deliciousness doesn’t need to be complicated. I truly hope you bake it soon and create your own sweet memories. Happy baking, my friends!
Print
Pumpkin Dump Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful and easy-to-make pumpkin dump cake, perfect for fall gatherings. This recipe combines a creamy pumpkin base with a spiced cake topping and crunchy pecans.
Ingredients
- 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
- 4 large eggs room temperature
- 12 ounce can evaporated milk
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice blend
- 2 teaspoons cinnamon
- 15.25 ounce box Spice Cake mix (I used Duncan Hines brand)
- 1½ cups chopped pecans
- 1 cup unsalted butter melted
- ½ cup whole milk
Instructions
- Preheat oven to 350° F. Spray a 9×13 baking dish with baker’s spray. Set aside.
- In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
- Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
- In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
- In a medium bowl stir together the melted butter and whole milk.
- Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
- Bake for 1 hour or until the top is golden and the center has set.
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie mix, for the best results.
- Using room temperature eggs helps them incorporate more smoothly into the mixture.
- When pouring the butter and milk mixture, try to cover as much of the dry cake mix as possible to prevent dry spots.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American