Pumpkin dump cake is a comforting, one-pan dessert that captures the warm spices and rich texture of autumn. Easy to assemble and satisfying to serve, this recipe is perfect for busy weekdays, holiday gatherings, or any time you want a quick pumpkin treat without a lot of fuss.
What makes this pumpkin dump cake a favorite is how little effort it requires while delivering deep, cozy flavors. The pumpkin layer bakes into a custard-like base while the cake mix on top forms a golden, tender crust studded with pecans and butter. Serve warm with whipped cream or ice cream for a memorable finish.
What I Love About This Pumpkin Dump Cake Recipe
- Simple and fast: You only need a few minutes to mix the pumpkin filling and assemble the topping.
- Make-ahead friendly: It can be baked before guests arrive or reheated gently when ready to serve.
- Comforting flavor: The pumpkin pie spices and buttery cake topping fill the kitchen with an inviting aroma.
Recipe Ingredients
- 29 oz can pumpkin puree
- 12 oz can evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 15.25 oz box yellow or golden butter cake mix
- 1 cup chopped pecans, divided
- 1 cup unsalted butter, sliced thinly
How To Make Pumpkin Dump Cake
Below is an overview of the method. Scroll to the recipe card and instructions section for the exact ingredient amounts and step-by-step details. This assembly-style dessert is straightforward: combine the pumpkin base, pour it into the pan, top with dry cake mix, pecans and butter, then bake until set and golden.
Mix:
- Whisk pumpkin puree, evaporated milk, granulated sugar, eggs and pumpkin pie spice together until smooth and well combined.
- Pour the mixture into a lightly greased 13×9-inch baking pan and spread it into an even layer.
Top:
- Evenly sprinkle the dry cake mix over the pumpkin layer so it covers the surface.
- Scatter chopped pecans across the top, reserving a little for garnish if desired.
- Arrange very thin slices of butter over the cake mix to help it create a tender, golden crust as it bakes.
Bake:
- Bake in a 350°F (175°C) preheated oven for about 60 minutes, or until the center is set and the edges are golden brown. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
Serve:
- Allow the pan to cool for about 5 minutes, then serve warm. Top slices with whipped cream, a scoop of vanilla ice cream, and extra chopped pecans if desired.
Equipment
- 13×9-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Storage Tips
SERVE: This cake is best served warm with whipped cream or a scoop of vanilla ice cream. The contrast between warm cake and cold topping is delightful.
STORE: Cool completely, then cover tightly or transfer slices to an airtight container. Refrigerate for up to 3 days. Reheat gently in the microwave or a low oven before serving.
FREEZE: For longer storage, cool the cake completely, wrap tightly in plastic wrap and aluminum foil or place in an airtight freezer container. Freeze for up to two months. Thaw in the refrigerator overnight and reheat before serving.
Recipe FAQs
Can I substitute the pecans?
Yes. If you prefer or have an allergy, swap pecans for chopped walnuts or almonds. For a nut-free version, omit nuts entirely and sprinkle extra cake mix or a streusel topping instead.
What if I don’t have pumpkin pie spice?
You can create a simple substitute by combining ground cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. Adjust quantities to taste — cinnamon should be the dominant flavor.
Can I use a different cake mix flavor?
A yellow or golden butter cake mix produces a classic, buttery top, but a spice cake mix will intensify autumn flavors. Chocolate or lemon would clash with pumpkin, so stick to buttery or spice varieties for best results.
Serving Ideas and Variations
- Top each slice with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon for an elegant presentation.
- Serve with vanilla ice cream for warm-and-cold contrast; caramel drizzle adds extra sweetness and depth.
- For a crunchier top, mix chopped pecans with a tablespoon of brown sugar and scatter over the cake mix before adding the butter slices.
- To lighten the recipe slightly, use low-fat evaporated milk and reduce the number of butter slices, though texture and richness will change.
Nutrition Overview
Per suggested serving, this dessert provides an indulgent balance of carbohydrates, fats and protein. Nutritional values will vary depending on exact ingredient brands and serving size. If you need precise nutrition data, calculate based on the specific products you use.
Additional Info
- Course: Dessert
- Cuisine: American
- Yield: Approximately 12 servings, depending on slicing
- Prep time: About 15 minutes
- Cook time: About 60 minutes
Pumpkin Dump Cake
Ingredients
- 29 oz can pumpkin puree
- 12 oz can evaporated milk
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon pumpkin pie spice
- 15.25 oz box yellow or golden butter cake mix
- 1 cup chopped pecans, divided
- 1 cup unsalted butter, sliced thinly
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with cooking spray and dust with flour or line the dish if preferred.
- In a large bowl whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth and fully combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Evenly sprinkle the dry cake mix over the pumpkin layer so it covers the surface. Do not mix.
- Sprinkle 1 cup of chopped pecans across the top, reserving a small amount for garnish if desired.
- Cut the butter into very thin slices and arrange them evenly over the cake mix, covering as much surface as possible.
- Bake for about 60 minutes, or until the center is set and the edges are lightly golden brown. A toothpick near the center should come out mostly clean.
- Allow the cake to cool for approximately 5 minutes, then serve warm with whipped cream or ice cream and additional chopped pecans if you like.
Notes
For best results, slice the butter very thinly so it melts evenly and helps the dry cake mix form a tender crust. If you prefer a less sweet topping, use slightly less cake mix or swap part of it for finely ground oats.