This Pumpkin Dump Cake is ridiculously easy to put together with pantry staples you probably already have on hand. You’ll be making this all fall long!
A Note from Nora
As much as I dislike the term “dump cake”… This pumpkin dump cake is too good not to share! My special secret is stirring half of the cake mix into the pumpkin layer for a less gooey, more sliceable cake. I usually use homemade cake mix (because I’m that person) for this, but boxed obviously works in a pinch! This is one of my favorite fall desserts, right along my Pumpkin Pie Cookies and my Quick Apple Crisp!
How to Make Pumpkin Dump Cake
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Pumpkin Dump Cake Video Tutorial:
Ingredients for Pumpkin Dump Cake
This easy autumn dessert is made with yellow cake mix for extra convenience! Use your own homemade cake mix if you want to make your cake from scratch – it only takes a few minutes extra!
You Need:
- 1 can (30 oz) pumpkin puree
- 1.5 cups milk OR 1 can evaporated milk
- ⅔ cup packed brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice (Click here for my homemade recipe)
- 1 teaspoon ground cinnamon
- 1 box yellow cake mix
- 1 stick butter, thinly sliced
- 1 cup chopped pecans
Ingredient Swaps
- try a box of spice cake for a fun flavor twist – cut back on the spices called for in the recipe, or omit them completely to avoid an overly spiced cake
- evaporated milk makes for a richer cake, but regular milk works like a charm if you don’t have any evaporated milk on hand
- feel free to omit the pecans if you don’t have any/are allergic – you’re going to miss out on some of the crunch, but the cake is still delicious without
- cut the butter into the cake mix for the topping before sprinkling them on the cake to make a streusel topping
Equipment Needed for this Pumpkin Dump Cake Recipe
You need the following equipment ready (which is hardly anything, you don’t even need a bowl!)
- a 9×13 Inch baking pan
- measuring cups and spoons
- a whisk
- a knife to slice the butter
Steps
This is a very easy recipe – you mix everything right in the baking dish, then simply bake! A fuss free autumn dessert ?
1 – Combine ingredients for the pumpkin layer:
First, preheat your oven to 350F and lightly grease a 9×13 inch baking pan.
Then, place all ingredients except for the cake mix, pecans and butter in the pan and whisk well until smooth.
Add HALF of the cake mix and whisk until smooth.
2 – Add topping:
Evenly sprinkle the remaining cake mix over the prepared pumpkin layer.
Evenly sprinkle the chopped pecans over the cake mix.
Finally, cover the entire cake evenly with thinly sliced butter pieces.
3 – Bake the pumpkin dump cake:
Bake the cake for 50-60 minutes, or until a toothpick inserted into the middle comes out just clean.
I recommend you let the cake cool in the pan on a cooking rack for at least 20 minutes before slicing.
I know it’s hard to wait ? but the cake slices way better if it has had the chance to cook down a little!
Nora’s Tips for the Best Pumpkin Dump Cake:
- Don’t worry about overmixing the pumpkin layer – make sure it’s a smooth batter or you’ll end up with pockets of dry cake mix in your cake
- try to cover the top of the cake as evenly and completely as you can with the sliced butter, or you’ll have a sandy topping in places
- butter is easiest to thinly slice if it’s very well chilled or slightly frozen (just place it in the freezer for 15-30 minutes before slicing)
- do not overbake the cake, or the pecans will burn. The pumpkin layer is slightly gooey when done (not raw though – just a little gooey).
Topping ideas for your pumpkin dump cake:
Or a scoop of vanilla ice cream!
More Baking Recipes with Pumpkin:
Print the Recipe:
Printable recipe
Pumpkin Dump Cake
Recipe details
Ingredients
- 1 can (30 oz) pumpkin puree
- 1.5 cups Milk OR 1 can evaporated milk
- ⅔ cup packed brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 box yellow cake mix
- 1 stick butter melted
- 1 cup chopped pecans
Instructions
- Prep: Lightly grease a 9×13 inch cake pan. Preheat the oven to 350º F.
- Make cake: Add pumpkin, milk, sugar, eggs, pumpkin spice, cinnamon and HALF of the cake mix to the prepared cake pan and mix well. Sprinkle the remaining cake mix on top, then evenly sprinkle with pecans and evenly top with sliced butter.
- Bake: Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for at least 20 minutes before slicing to serve.
Nutrition
More recipe information
Try these fall desserts next:
P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!
Jana says
I would love to make this fir Friendsgivibg, but my friend is coeliac. Do you think it’ll work with gf cake mix or is there another way to make it gf?
Nora says
Jana, I have ever tried it so I can’t say it will 100% for sure work. But I don’t see a reason why it wouldn’t! Let me know what you think if you do try it.
Janet Werner says
Can you make the cake ahead of time?
Nora says
Janet, you can keep it wrapped inelastic wrap in the fridge for up to 2 days. Hope this helps!
Judy says
This is a favorite! I made it for our Community Group and some comments were “this is the best pumpkin dessert I’ve ever had “ and “ this is better than pumpkin pie “ and my husband requested this to be our all time pumpkin dessert.
Nora says
Now that’s great feedback, Judy! Thank you so much for sharing.
Kim O. says
I made this cake for Thanksgiving in place of pumpkin pie. It was a hit. The only thing I did different was add some coconut along with the pecans.
Danielle Reynolds says
This is delicious! With the pumpkin shortage…I made this with one small can of pumpkin instead of the large and it was still great. Also….I didn’t have a yellow cake mix but I did have a spice cake mix….it was DELICIOUS!!