This easy Pumpkin Dump Cake recipe is the perfect fall dessert! Simply dump pumpkin puree, a box of yellow cake mix, pumpkin pie spice, pecans, and a few basic cake ingredients into a pan, bake in the oven, and you’ll have this deliciously moist cake ready to go!
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Why We Love This Pumpkin Dump Cake Recipe
A dump cake is hands-down the easiest type of cake to make, and this pumpkin version is no different. It takes just 5 minutes to prep and it comes out of the oven wonderfully gooey and moist. The buttered pecan topping might just be my favorite part!
Variations on Pumpkin Pie Dump Cake
You can make this easy pumpkin dump-and-bake cake with other flavors of cake mix, like spiced, chocolate, or white. And if you don’t have evaporated milk, half-and-half also works well. Try adding some caramel or butterscotch chips on top for even more flavor!
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How to Store and Reheat
Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Let come to room temperature before enjoying.
How to Freeze
Freeze dump cake whole or cut into individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this pumpkin pie dump cake with a dollop of whipped cream (or pumpkin spice whipped cream) or a scoop of pumpkin ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
I do not recommend substituting pie filling for puree. Pumpkin pie filling includes sweetener and spices already, so it will make this cake too sweet.
Dump cake should not be runny, but it will set up gooeyer than a traditional cake. It has a consistency similar to a cobbler.
Layering the ingredients is the trick to ensuring a crusty, crumbly, buttery top, and a gooey interior. If you mix them together, it will change the whole consistency of the cake.
More Pumpkin Cake Recipes To Try
Pumpkin Dump Cake Recipe
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Ingredients
- 29-30 ounces pumpkin puree 822-850 grams (1 large can)
- 12 ounces evaporated milk 340 grams (1 can)
- ¾ cup brown sugar 160 grams
- 2 teaspoons pumpkin pie spice 6 grams
- ½ teaspoon kosher salt
- 3 large eggs 150 grams
- 15.25 ounces yellow cake mix 432 grams (1 box)
- 1 cup chopped pecans 114 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F.
- Whisk the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and salt together until smooth.29-30 ounces pumpkin puree, 12 ounces evaporated milk, ¾ cup brown sugar, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
- Add in the eggs and whisk until combined.3 large eggs
- Pour the pumpkin mixture into the bottom of a greased 9×13-inch baking pan.
- Sprinkle the cake mix over the pumpkin mixture. Then, sprinkle the pecans over the cake mix.15.25 ounces yellow cake mix, 1 cup chopped pecans
- Drizzle the melted butter evenly over the cake mix.½ cup unsalted butter
- Bake in the oven for 50-55 minutes. Check the cake at 30 minutes and cover with foil if it’s beginning to brown.
- Serve with whipped cream or a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Resist the urge to stir this dump cake; it will ruin the texture!
Nutrition Information
How to Make Pumpkin Dump Cake Step by Step
Mix the Wet Ingredients: Preheat your oven to 350°F. Whisk a 29- or 30-ounce can of pumpkin puree, a 12-ounce can of evaporated milk, ¾ of brown sugar, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of kosher salt together until smooth.
Add the Eggs: Add in 3 large eggs and whisk until combined.
Sprinkle the Cake Mix: Next, pour the pumpkin mixture into the bottom of a greased 9×13-inch baking pan, then sprinkle 15.25 ounces (1 box) of cake mix over the pumpkin mixture. Then sprinkle 1 cup of chopped pecans over the cake mix.
Drizzle the Butter: Drizzle ½ cup of unsalted melted butter evenly over the cake mix and pecans.
Bake the Pumpkin Dump Cake: Bake the cake in the preheated oven for 50-55 minutes. Check the cake at 30 minutes, and cover with foil if it’s beginning to brown. Serve with whipped cream or a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
Awesome cake! Forgive the question if the answer is already in this post… how many servings per cake?
Hi Dena, this cake serves 12!
Thank you!
My grand daughter Abby has Celiac’s Disease. She can eat no gluten or else she becomes very ill. Hospital ill! She will love this! Thank you for this recipe! ❤️
This recipe works great with gluten-free cake mix! Enjoy!
How can I make this dairy free? I have plant based butter. Would canned coconut milk work for evaporated?
You would need to use evaporated coconut milk!
I made this exactly as recipe called. It is delicious.
We’re so happy to hear you loved it, Rose!
I baked this cake today. I didn’t have yellow cake mix so I use spice cake mix and I mixed it all together and baked it with pecans. Delicious yum.
We’re so happy to hear you enjoyed it, Denise!
If you can’t have nuts, can you substitute pumpkin seeds or sunflower seeds for the pecans?
Sure!
Hello! I was wondering if you’re suppose to make the cake mix first THEN put it over the pumpkin puree or do you just sprinkle the cake mix dry?
This is a dump cake, so you just dump everything in the pan and bake!
You sprinkle it dry over the pumpkin mixture.
Came out absolutely delicious! Lite and fluffy almost like a pumpkin souffle/custard. The cake and pecan topping was crunchy and adds the perfect texture (almost like a creme brulee topping). Only variation I made was using a baked sugar pumpkin leftover from Halloween and used salted butter on top. Will definitely be making this again.
We’re so happy to hear you loved this cake, Sean!