If you’re craving a simple, cozy fall dessert, this Pumpkin Dump Cake recipe is the perfect choice. It combines the warm flavors of pumpkin pie with a buttery cake topping, and it’s so easy to make no mixer required. All you do is “dump” the ingredients into the pan and bake. The result? A golden, crunchy topping over a creamy pumpkin base that’s perfect for family dinners, potlucks, or holiday gatherings.
Pumpkin Dump Cake Recipe
Why You’ll Love This Pumpkin Dump Cake
- Quick and Easy – Minimal prep, no complicated steps.
- Perfect for Fall – All the pumpkin spice flavor you love.
- Great for a Crowd – Easy to double for larger gatherings.
Ingredients You’ll Need
For the Pumpkin Layer:
- 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 ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Topping:
- 1 box yellow cake mix (about 15 oz)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Pro Tip: If you want a more spiced flavor, swap the yellow cake mix with spice cake mix.
Step by Step Instructions
1. Prepare the Pumpkin Mixture
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
- Pour the pumpkin mixture evenly into your prepared baking dish.
2. Add the Cake Layer
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter evenly across the cake mix.
- If using pecans, scatter them over the top for extra crunch.
3. Bake
- Place in the oven and bake for 50–60 minutes, or until the top is golden brown and the edges are set.
- Let it cool for at least 15–20 minutes before serving.
Serving Suggestions
- Serve warm or chilled.
- Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Drizzle with caramel sauce for a sweet, buttery finish.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Tips for the Best Pumpkin Dump Cake
- Even Butter Distribution: Pour melted butter slowly and evenly to avoid dry spots.
- Don’t Overmix: Resist stirring the layers together keeping them separate gives the dessert its signature texture.
- Make Ahead: This dessert tastes even better the next day after the flavors meld.
| Calories | 310 kcal |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugars | 28 g |
| Protein | 4 g |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 55 mg |
| Sodium | 340 mg |
| Potassium | 220 mg |
| Calcium | 70 mg |
| Iron | 1.6 mg |
Recipe FAQs
Q: Can I make Pumpkin Dump Cake without pecans?
Yes, simply leave them out or replace with walnuts or toffee bits for crunch.
Q: Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s cooked and pureed until smooth. You’ll need about 2 cups.
Q: Why is my dump cake soggy?
It may be underbaked. Make sure the top is golden and crisp before removing from the oven.
Pumpkin Dump Cake Recipe
Ingredients
For the Pumpkin Layer:
- 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 ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Topping:
- 1 box yellow cake mix about 15 oz
- 1 cup unsalted butter melted
- 1 cup chopped pecans optional
Instructions
Prepare the Pumpkin Mixture
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
- Pour the pumpkin mixture evenly into your prepared baking dish.
Add the Cake Layer
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter evenly across the cake mix.
- If using pecans, scatter them over the top for extra crunch.
Bake
- Place in the oven and bake for 50–60 minutes, or until the top is golden brown and the edges are set.
- Let it cool for at least 15–20 minutes before serving.
Video
Notes
- Even Butter Distribution: Pour melted butter slowly and evenly to avoid dry spots.
- Don’t Overmix: Resist stirring the layers together keeping them separate gives the dessert its signature texture.
- Make Ahead: This dessert tastes even better the next day after the flavors meld.
