Pumpkin Dump Cake is the ultimate fall dessert—warm, spiced, and effortlessly delicious. With just a handful of ingredients and minimal prep, this cozy recipe is perfect for Thanksgiving, potlucks, or weeknight treats when you want something sweet without the fuss of pie crust. Layers of spiced pumpkin, buttery cake mix, and crunchy pecans make every bite irresistible.
Why You’ll Love This Recipe
- Quick prep with pantry-friendly ingredients
- One-pan dessert—no mixing bowls required
- Warm pumpkin spice flavor perfect for fall
- Crunchy topping with buttery, golden goodness
- A crowd-pleaser for family gatherings and holidays
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger until smooth.
- Pour the pumpkin mixture into the prepared dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin filling.
- Top with chopped pecans for crunch.
- Drizzle melted butter evenly across the surface.
- Bake for 50–55 minutes until the top is golden and set.
- Let cool slightly before serving with whipped cream or vanilla ice cream.
Tips & Variations
- Nut-free: Omit pecans or replace with crushed graham crackers for a crunchy topping.
- Different cake mix: Swap yellow cake mix with spice cake for extra autumn flavor.
- Dairy-free: Use coconut milk instead of evaporated milk and vegan butter for a dairy-free dessert.
- Extra sweet touch: Drizzle with caramel sauce before serving.
Storage & Freezer Instructions
- Store leftovers covered in the refrigerator for up to 4 days.
- To reheat, warm individual portions in the microwave for 20–30 seconds.
- Freeze cooled cake in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving & Pairing Ideas
- Serve warm with a dollop of whipped cream or scoop of vanilla ice cream.
- Pair with a hot mug of coffee or pumpkin spice latte for the ultimate fall treat.
- Add a sprinkle of cinnamon sugar on top before serving for extra warmth.
Frequently Asked Questions
Can I make Pumpkin Dump Cake ahead of time?
Yes! Bake it the day before, store it in the fridge, and reheat before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
Pumpkin pie filling already contains sugar and spices. Stick with plain pumpkin puree for the best balance.
What’s the best cake mix to use?
Yellow cake mix is classic, but spice cake mix adds extra fall flavor.
Can I make this without nuts?
Absolutely, just skip the pecans or substitute with shredded coconut or oats.
Ready to Make It?
This Pumpkin Dump Cake is cozy, comforting, and so simple that anyone can make it. Save this recipe now, and you’ll always have an easy fall dessert ready to share with family and friends.
You Might Also Like
- Pumpkin Lush – A creamy, layered pumpkin dessert.
- Pumpkin Upside Down Cake – A sweet twist on a fall classic.
- Pumpkin Pecan Pie – A rich, nutty holiday favorite.
- Apple Crumb Cake – Moist apple cake with a crunchy topping.
Pumpkin Dump Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
Pumpkin Dump Cake is an easy, crowd-pleasing fall dessert—spiced pumpkin poured into a pan, topped with dry cake mix, pecans, and melted butter for a buttery, caramel-like finish.
Ingredients
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 box yellow cake mix (dry)
1 cup chopped pecans
1 cup (2 sticks) melted butter
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger until smooth.
3. Pour the pumpkin mixture into the prepared baking dish, spreading evenly.
4. Evenly sprinkle the dry yellow cake mix over the pumpkin layer; do not mix.
5. Scatter chopped pecans over the cake mix.
6. Drizzle melted butter evenly across the top so it soaks through the dry mix.
7. Bake 50–55 minutes until the top is golden and set and edges bubble slightly.
8. Cool 10–15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
Use spice cake mix instead of yellow cake mix for more depth.
Swap pecans for walnuts or omit for nut-free.
For extra caramel flavor, drizzle a little maple syrup before serving.
Store covered in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg