Pumpkin Dump Cake
Published
Published
This easy Pumpkin Dump Cake features a creamy pumpkin spice filling with a crumble topping and pecans. It comes together in just minutes using a cake mix, with minimal prep. Serve it topped with whipped cream or vanilla ice cream for an effortless fall or Thanksgiving dessert!
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5 STAR REVIEWS
This Pumpkin Dump Cake is one of the easiest fall desserts I make—and it’s definitely a favorite around my house. I use a box of yellow cake mix and just a few simple ingredients, but it ends up tasting just like pumpkin pie with way less effort. It comes together so quickly, which makes it perfect for a cozy fall evening or even Thanksgiving. And honestly, when I want a Thanksgiving dessert that isn’t pie, this is my go-to! A little whipped cream and cinnamon on top and it’s the perfect finish to a holiday meal.
Helpful Tips & Variations
- Try it with a different cake mix. Swap out the yellow cake mix for spiced, butter pecan, or white cake.
- Skip the nuts. Not a fan of pecans? While I love the crunch nuts add to the topping, you can easily leave them out if desired.
- Ensure it sets before cutting. Out of the oven, this dump cake needs to stand for at least 30 minutes to set properly, or you won’t be able to slice it.
- Include a bottom crust. If preferred, you can add a bottom pie crust to the dish. Make sure to par-bake before adding the filling to ensure it cooks through.
Pumpkin Dump Cake
Ingredients
- 29 ounces canned 100% pure pumpkin purée, (see note)
- 12 ounce can evaporated milk, (not sweetened condensed milk)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice, store bought or homemade
- 1/2 teaspoon salt
- 13.25 ounce box yellow cake mix
- 1/2 cup toasted pecans, finely chopped
- 1 cup butter, melted
- whipped cream, for serving
Instructions
- Preheat the oven to 350°F and grease a 9×13 pan with nonstick spray.
- In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt until thoroughly combined and smooth. Pour the pumpkin mixture into your prepared pan.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture, followed by the pecans.
- Drizzle the melted butter evenly over the entire surface, ensuring it covers as much of the cake mix as possible to ensure a crispy, golden topping.
- Bake for 55 to 60 minutes until golden brown. (Depending on your oven, you may notice the topping is browning before it's been cooked completely. If it is, tent foil over the top for the last bit of baking. I usually check around 45 minutes just to be sure.)
- Let stand for at least 30 minutes before slicing so it can set up.
- Serve portions with some fresh piped whipped cream and a little dusting of cinnamon.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pumpkin Dump Cake Step by Step
- Gather the ingredients. Preheat the oven to 350°F.
- Prepare the pumpkin mixture: Combine the 29 oz. canned pumpkin purée, 12 oz. can evaporated milk, ½ cup granulated sugar, ½ cup brown sugar, 3 large eggs, 2 tsp pumpkin pie spice, and ½ tsp salt.
- Pour the mixture into pan. Transfer the mixture to a greased 9×13 pan in an even layer.
- Add the topping: Sprinkle yellow cake mix (from a 13.25 ounce box) over the filling and ½ cup chopped pecans over the top.
- Add melted butter. Drizzle 1 cup melted butter evenly over the entire surface, ensuring it covers as much of the cake mix as possible. Bake at 350°F for 55 to 60 minutes, until golden brown.
- Cool: Allow to cool for at least 30 minutes to set up, then enjoy.
Proper Storage
Any leftovers should be covered tightly and stored in the fridge. It will keep for up to 5 days. I do recommend popping it in the microwave for 15 seconds or so to warm it up before enjoying. Note that as it sits in the fridge for a few days, the pumpkin layer will begin to loosen. It will still taste great, though! I do not recommend freezing this dessert.
Serving Suggestions
While I recommend diving into this pumpkin dump cake while it’s still a bit warm, it needs to cool for at least 30 minutes once it comes out of the oven. Otherwise, the filling won’t set and it will just fall all over your plate.
Once the dump cake is plated, I like to top it with some fresh piped whipped cream and a sprinkle of cinnamon. A scoop of vanilla ice cream on top is also great.
More Easy Thanksgiving Desserts (That Aren’t Pie):
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My husband isnt much of a dessert eater, but he was obsessed with this pumpkin dump cake! The key was the toasted pecans on top. Just the right amount of a “light” pumpkin pie and the sweet crunch of the cake and pecan topping! Total winner. It was a huge hit with the whole family. I’ll never make regular pumpkin pie again.
IT WAS EASY AND DELICIOUS. I COULD EVEN MAKE A GLUTEN/DAIRY FREE VERSION FOR SOME FAMILY MEMBERS.
Aboslutely the best pumpkin dessert I have ever had. Have made it two or three times this season. I love serving it warm, though delicious enough at room temp. Serve it with some cream or homemade ice cream and it is just the best!!! I may never make a pumpkin pie ever again… No need with this dessert!
Can we all just agree to call this amazing cake “Dumpkin?” I made this yesterday for our office potluck luncheon, and there wasn’t much left over. I have never been a huge fan of pumpkin pie, but this was incredibly delicious! This will be my go-to fall dessert from now on. I’m not the best cook either, but I followed the instructions exactly, and it turned out perfectly. I really appreciate how easy this was, how simple the ingredients list, and how beautifully it turned out on the first try. I have bookmarked many of your recipes on You Tube, Amy, but this was the first one I made. It will not be the last :)
Delicious! Don’t skip the toasted pecans – they add a nice crunch. I’ve made dump cakes in the past and melting the butter as suggested in this recipe makes all the difference. Pretty sure I’ll be enjoying some more with my coffee tomorrow morning.
I have made this 4 times already this fall!!!!! Super easy and sooooooo delicious! My family’s new favorite!!! Thank you Amy!
I made this for a prayer meeting. Only things I changed were to shred my butter (not melt) & also did a whipped topping (didn’t have cream cheese or I would of used that too).
Even people who don’t care for pumpkin loved it!
Testing out new recipes for Thanksgiving this year and found this one. It was SO easy and delicious. We all loved it. Definitely making it again and might ditch the pumpkin pie.
Thoughts on grating butter over cake mix instead of melting butter and pouring. Would grating the butter produce a more ever layer?
Melted butter is my preference, but I know some recipes call for pats of butter, so you could try it.
Every time I make this pumpkin cake, everyone wants the recipe. So easy and delicious! Thank you for all your fabulous recipes.
What if I love pumpkin but not pumpkin spice. Just cannot do nutmeg. Can I just use cinnamon?
Yes, of course. It just won’t have the depth of flavor, sine pumpkin pie spice is a combination of ground cinnamon, nutmeg, ginger, allspice, and cloves.
This is a delicious recipe and easy to follow. I made the pumpkin dump cake the night before Thanksgiving! My oven took about 1 hour and 20 minutes to bake. I let cool a couple hours and put it right straight in the refrigerator. Everyone enjoyed it and l had some later that night with ice cream. Yum! The only ingredient l omitted was pumpkin spice. Still delicious!
This is soooo good and easy to make. Thank you Amy. Our family loves your recipes!
On your recipe for pumpkin dump cake you list that a 29 oz can of pumpkin should be used. Is that correct or should it be a 15 oz can?
29 ounces is correct. It’s a large can of pumpkin puree.
I’m going to make this,next week. We both love pumpkin.
So easy to make and absolutely delicious. The only change I made was to double the amount of chopped pecans on top. This will be made frequently this fall. Thanks for sharing.
I will be making this soon, due to diet issues, can salt be omitted? Can u suggest any other reduced potassium substitutes?
Yes, you can omit the salt. Without testing further, I can’t recommend other substitutions.
Hi! If swapping the yellow cake for spice mix cake, should I omit the pumpkin spice? Not sure if that would over power the cake. Thanks!
Hm. Probably depends on the mix you’re using and how spiced it is. I think I’d cut the amount in half, but not eliminate it entirely.
Made this today as it was delicious. The brown sugar sets this recipe apart from all the others. Will make this one from now on!
Delicious is the only word I need to say
Great and easy recipe…. I have made and served it numerous times and everyones loves it…
Loved this recipe so easy and delicious!
Whole family loved it!
Easy and yummy – whole family loved it! I served it with cinnamon roll ice cream.
My sister just had her second child, and I decided to be a “good uncle” and drop off a couple food items. Let me just say that my kitchen smelled amazing and this recipe was a huge hit for the new parents…and I may have snuck a taste.
Easy and delicious!! I served with caramel pecan ice cream and a drizzle of caramel sauce. Yummy!!
I made this and it’s amazing.
Loved it! So easy…just he dessert I was looking for to serve for our game night.