Pumpkin Dump Cake is an easy fall dessert with a creamy spiced pumpkin layer and a buttery, golden cake topping finished with crunchy pecans. It delivers many of the cozy flavors of pumpkin pie but requires much less hands-on preparation.
Warm cinnamon, ginger, cloves, brown sugar, and pumpkin make every bite taste like autumn. With simple layering and no complicated decorating, this pumpkin cake is ideal for family dinners, holiday gatherings, Thanksgiving dessert tables, or whenever you need an easy pumpkin dessert.
Why You’ll Love This Recipe
This recipe combines the creamy texture of pumpkin pie with the crumbly, buttery topping of a cobbler-style cake. The contrast between soft pumpkin filling, crisp cake topping, and toasted pecans makes every serving satisfying.
Preparation is also incredibly simple. Mix the pumpkin filling, spread it in the baking dish, sprinkle over the dry cake mix and pecans, then finish with melted butter before baking.
Because it makes approximately 12 servings, this easy pumpkin dump cake is especially convenient for fall parties, Thanksgiving, and family gatherings.
Ingredients
- 1 (29-ounce) can pumpkin puree
- 1 (12-fluid-ounce) can evaporated milk
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 (15.25-ounce) package spice cake mix
- 1/2 cup coarsely chopped pecans
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Add the pumpkin puree, evaporated milk, eggs, brown sugar, and granulated sugar to a large mixing bowl.
- Whisk until the ingredients are smooth and evenly combined.
- Add the cinnamon, ground ginger, salt, and ground cloves. Mix until the spices are evenly distributed throughout the pumpkin filling.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Do not stir the cake mix into the filling.
- Scatter the chopped pecans evenly over the cake mix.
- Slowly drizzle the melted butter across the entire surface, covering as much of the dry cake mix as possible.
- Bake the Pumpkin Dump Cake for 50 to 60 minutes, or until the top is golden brown and the pumpkin layer is set around the edges.
- Remove from the oven and let the cake cool before slicing. The pumpkin layer will continue to firm as it cools.
- Serve slightly warm, at room temperature, or chilled with your favorite topping.
Tips & Tricks
Use pure pumpkin puree rather than canned pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which would change the flavor and sweetness of this recipe.
Spread the dry cake mix as evenly as possible. An even layer helps produce a consistent golden topping instead of patches of dry mix.
When adding the melted butter, drizzle it slowly across the entire surface. Try to cover as much cake mix as possible because the butter helps transform the dry mix into a rich, crisp topping.
Do not mix the cake layer into the pumpkin filling. The layered preparation is what gives a dump cake its characteristic texture.
Let the finished cake cool for at least 20 to 30 minutes before serving. The filling will be very soft immediately after baking and becomes easier to portion as it cools.
For extra crunch, lightly toast the pecans before adding them to the cake.
Details
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian, alcohol-free, halal-friendly when prepared with a suitable cake mix
Notes
A yellow cake mix can replace spice cake mix if needed. If using yellow cake mix, consider adding a little extra cinnamon or pumpkin pie spice to enhance the fall flavor.
Walnuts can replace pecans, or the nuts can be omitted completely for a nut-free variation.
For a slightly richer pumpkin flavor, add a teaspoon of vanilla extract to the pumpkin mixture.
Serve individual portions with whipped cream, vanilla ice cream, caramel sauce, or a light dusting of cinnamon.
For halal-friendly preparation, check the packaged cake mix ingredients for any unsuitable additives and select a halal-certified product when available.
Nutrition
Approximate nutrition per serving:
Calories: 390
Protein: 6 g
Carbohydrates: 52 g
Fat: 19 g
Nutrition information is an estimate and varies depending on the cake mix, butter, pecans, and serving size used.
FAQ
What is Pumpkin Dump Cake?
Pumpkin Dump Cake is an easy layered dessert made with a spiced pumpkin custard-style filling topped with dry cake mix, pecans, and melted butter. As it bakes, the bottom becomes creamy while the top develops a buttery, golden texture.
Do you mix the cake mix into pumpkin dump cake?
No. Sprinkle the dry cake mix evenly over the pumpkin filling without stirring it in. Keeping the layers separate creates the signature dump cake texture.
How do I know when pumpkin dump cake is done?
The topping should look golden brown and the pumpkin layer should appear set around the edges. Depending on your oven and baking dish, this usually takes about 50 to 60 minutes at 350°F.
Can I make Pumpkin Dump Cake without pecans?
Yes. Simply leave out the pecans. You can also replace them with walnuts if you want a different nutty flavor.
Can I make pumpkin dump cake ahead of time?
Yes. This dessert is an excellent make-ahead option because the pumpkin filling firms as it cools. Bake it the day before, cool completely, cover, and refrigerate until needed.
Is pumpkin puree the same as pumpkin pie filling?
No. Pumpkin puree is simply cooked and pureed pumpkin, while pumpkin pie filling usually contains sugar and spices. For this recipe, use plain pumpkin puree.
Storage
Once completely cooled, cover the baking dish tightly or transfer leftover cake to an airtight container. Because the dessert contains eggs and evaporated milk, store it in the refrigerator.
Refrigerated leftovers will keep well for approximately 3 to 4 days.
For longer storage, place individual portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Enjoy leftovers chilled, allow them to come closer to room temperature, or gently reheat individual portions in the microwave. For a warmer, slightly crisper topping, reheat portions briefly in the oven.
Similar Recipes
Pumpkin Dump Cake – Easy Fall Dessert Recipe
Ingredients
- 1 29-ounce can pumpkin puree
- 1 12-fluid-ounce can evaporated milk
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 15.25-ounce package spice cake mix
- 1/2 cup coarsely chopped pecans
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Add the pumpkin puree, evaporated milk, eggs, brown sugar, and granulated sugar to a large mixing bowl.
- Whisk until the ingredients are smooth and evenly combined.
- Add the cinnamon, ground ginger, salt, and ground cloves. Mix until the spices are evenly distributed throughout the pumpkin filling.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Do not stir the cake mix into the filling.
- Scatter the chopped pecans evenly over the cake mix.
- Slowly drizzle the melted butter across the entire surface, covering as much of the dry cake mix as possible.
- Bake the Pumpkin Dump Cake for 50 to 60 minutes, or until the top is golden brown and the pumpkin layer is set around the edges.
- Remove from the oven and let the cake cool before slicing. The pumpkin layer will continue to firm as it cools.
- Serve slightly warm, at room temperature, or chilled with your favorite topping.
Notes
Walnuts can replace pecans, or the nuts can be omitted completely for a nut-free variation.
For a slightly richer pumpkin flavor, add a teaspoon of vanilla extract to the pumpkin mixture.
Serve individual portions with whipped cream, vanilla ice cream, caramel sauce, or a light dusting of cinnamon.
Conclusion
This Pumpkin Dump Cake combines creamy pumpkin filling, cozy fall spices, buttery cake topping, and crunchy pecans in one remarkably easy dessert. With only a few minutes of mixing and layering, the oven handles most of the work.
Whether it is served for Thanksgiving, a fall gathering, or a relaxed family dessert, this easy pumpkin cake delivers plenty of warm seasonal flavor without complicated preparation.