Pumpkin Dump Cake

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This easy Pumpkin Dump Cake features a creamy, pumpkin spice filling with a crumble topping and pecans. It comes together in minutes, with minimal prep. Enjoy topped with whipped cream for an effortless fall or Thanksgiving dessert!

See below the recipe card for step-by-step images.

Prep Time10

Cook Time55

Stand30

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: easy pumpkin dump cake, easy Thanksgiving desserts, pumpkin pie dump cake

Servings: servings

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 9x13 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

*Make sure to use regular canned pumpkin puree and not pumpkin pie filling, as we will be adding the spices ourselves. If you want to use fresh homemade pumpkin puree instead of canned, you will need to use 3 & 1/3 cups.

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