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–+ servings
A plate topped with a piece of cake and ice cream.

Pumpkin Dump Cake Recipe

Course: cake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: 396kcal
Author: Becky Hardin
A pumpkin pie flavored filling, moist cake, and buttered pecan topping come together in this easy dump-and-bake cake!
Step-by-step photos can be seen below the recipe card.
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Equipment

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)

Instructions

  • Preheat oven to 350°F.
    A bowl of ingredients for a pumpkin pie.
  • 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
    A bowl filled with mashed sweet potatoes and spices.
  • Add in the eggs and whisk until combined.
    3 large eggs
    A bowl with eggs in it and a whisk.
  • Pour the pumpkin mixture into the bottom of a greased 9x13-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
    A person pouring flour into a baking dish.
  • Drizzle the melted butter evenly over the cake mix.
    ½ cup unsalted butter
    An egg is being poured into a baking dish.
  • Bake in the oven for 50-55 minutes. Check the cake at 30 minutes and cover with foil if it’s beginning to brown.
    A casserole dish filled with pecans and oats.
  • Serve with whipped cream or a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.

Notes

  • Resist the urge to stir this dump cake; it will ruin the texture!
Storage: Store pumpkin dump cake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 396kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 415mg | Potassium: 321mg | Fiber: 3g | Sugar: 34g | Vitamin A: 11040IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 2mg