Introduction

This easy pumpkin dump cake is a perfect autumn dessert that combines the warm flavors of pumpkin and spices with a simple cake topping. It’s quick to prepare and delivers comforting, festive flavor without any fuss.

A close-up of a slice of pumpkin cake on a white plate with a gold fork beside it. The cake has three layers: a dense orange pumpkin base, a creamy white middle layer, and a crumbly brown topping with pecan pieces scattered on top. A swirl of white whipped cream sits on top of the crumble, sprinkled with a small amount of cinnamon powder. The background is a white marbled surface with a blurred pie dish filled with the same cake in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pumpkin purée
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 box yellow cake mix
1 cup (2 sticks) melted butter
½ cup chopped pecans (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
Step 3: Pour the pumpkin mixture evenly into the prepared baking dish.
Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not mix.
Step 5: Drizzle the melted butter evenly over the cake mix layer.
Step 6: If using, sprinkle chopped pecans on top for added texture and flavor.
Step 7: Bake for 50-60 minutes or until the top is golden and the pumpkin mixture is set.
Step 8: Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

For a richer flavor, try adding a teaspoon of vanilla extract to the pumpkin mixture.
Swap pecans for walnuts or leave nuts out altogether if preferred.
Serve with whipped cream or vanilla ice cream for an extra special treat.
If you like a crunchier topping, broil the cake for 1-2 minutes at the end of baking—watch carefully to prevent burning.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds or enjoy cold. This cake also freezes well; wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A square slice of pumpkin cake with three visible layers sits on a white round plate over a white marbled surface. The bottom layer is bright orange and looks soft and moist. The middle layer is creamy white, smooth, and thin, placed evenly above the orange layer. The top layer is crumbly and brown, with small pecan pieces mixed in, giving it a rough texture. On top of the cake is a swirl of white whipped cream with a sprinkle of light brown cinnamon powder. A gold fork lies on the edge of the plate, and a woman's hand reaches from the right side. In the blurred background, you can see a white round baking dish with more cake inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it’s well cooked and drained to avoid excess moisture that can affect the cake texture.

Do I need to mix the cake topping into the pumpkin mixture?

No, do not mix. The dry cake mix is sprinkled on top and the melted butter poured over it creates a crisp, golden topping during baking.

Easy Pumpkin Dump Cake Recipe

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★★★★★

4.6 from 136 reviews

This Easy Pumpkin Dump Cake is a simple and delicious fall dessert that requires minimal effort. Combining pumpkin purée, warm spices, and a buttery cake topping, this recipe delivers a moist, flavorful pumpkin treat perfect for the holidays or any cozy occasion.

Author: Nora
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin Mixture

1 (15 oz) can pumpkin purée
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt

Cake Topping

1 box yellow cake mix (approximately 15.25 oz)
1 cup (2 sticks) melted butter
½ cup chopped pecans (optional)

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the dump cake.
Mix the pumpkin filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth and thoroughly combined.
Transfer to baking dish: Pour the pumpkin mixture evenly into a greased 9×13 inch baking dish.
Add the cake mix: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, covering it completely but without stirring.
Drizzle with melted butter: Pour the melted butter evenly over the cake mix, making sure to cover as much surface as possible to ensure the cake topping bakes properly.
Optional pecan topping: Sprinkle the chopped pecans evenly over the top for added texture and flavor, if desired.
Bake the cake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes until the top is golden brown and the pumpkin mixture is set.
Cool and serve: Let the cake cool for at least 15-20 minutes before serving to allow it to firm up and enhance flavors.

Notes

This dump cake does not require any mixing of the dry cake mix into the pumpkin mixture; simply layer as instructed.
You can substitute the yellow cake mix with white cake mix if preferred.
Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
Store leftovers covered in the refrigerator for up to 4 days.
Make sure to use pure pumpkin purée, not pumpkin pie filling, to get the best texture and flavor.

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin cake, holiday dessert, quick pumpkin recipe