This easy Pumpkin Dump Cake recipe is an easy fall recipe that you just dump and bake. The pumpkin layer is a perfect, creamy pumpkin pie topped with a buttery pecan cake layer.
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Pumpkin Dump Cake
What is a dump cake, anyway? It’s so simple, that it’s crazy. We love using pumpkin in the fall, and this cake couldn’t be any easier. You just stir it, dump it in a pan, top it with a boxed cake mix, and bake.
I don’t know about you, but I need super-easy recipes. Especially around the holidays, when schedules and life get way too busy. This pumpkin dump cake recipe fits the bill for an easy dessert. You can serve it as is, or top it with whipped cream or a scoop of vanilla ice cream for the perfect fall dessert.
If you love an easy dump cake recipe, you have to try this pecan dump cake. If you love pumpkin recipes, you’ll also love this pumpkin French toast casserole.
Ingredients
- Canned pumpkin puree: not pumpkin pie filling
- Evaporated milk: gives it a pie-like texture
- Eggs: binds the pumpkin puree mixture
- Sugar: white, granulated sugar
- Cinnamon, pumpkin pie spice: all the fall flavors!
- Yellow cake mix: this is what makes the crumble like topping
- Butter: stick butter that you can slice
- Chopped pecans or walnuts: either works great with this pumpkin dessert
Why We Love This Recipe
- Easy fall dessert: This recipe is super easy to make. You just mix, dump, and bake!
- Delicious fall flavors: With pumpkin puree and a pumpkin spice blend, this dessert is loaded with warm and cozy flavors.
- Perfect for parties: This is a great recipe for potlucks and parties because it’s great served warm or at room temperature. It also transports easily.
How To Make This Pumpkin Pie Dump Cake
Step One: Prepare the Pumpkin Mixture
- Preheat the oven to 350°F, spray a 9×13-inch baking dish, and set aside.
- In a medium-sized mixing bowl, mix pumpkin, milk, eggs, sugar, cinnamon, and pumpkin pie spice and mix to combine.
- Pour the pumpkin mixture into the prepared baking dish.
Step Two: Add the Cake Mix
- Next, pour the dry cake mix on top of the pumpkin puree mixture.
Step Three: Top with Butter and Nuts
- Melt the butter and pour it on top of the cake mix.
- Finally, spread the chopped nuts evenly over the top of the cake.
Step Four: Bake and Serve
- Bake the dessert for 1 hour.
- Allow the cake to cool for a few minutes, then top with whipped cream or ice cream.
Pumpkin Cake Recipe Variations
- Cake mix: We made this dump cake with yellow cake mix. However, you can use white cake mix, butter pecan cake mix, or spice cake mix instead.
- Extracts: For extra flavor, you can add a teaspoon of vanilla extract to the pumpkin mixture.
- Coconut: Add texture and a sweet crunch by sprinkling shredded coconut on top of the cake mix before adding the butter.
- Dried fruit: Fold in some raisins, dried cranberries, or chopped dried apricots to the pumpkin mixture for added sweetness and chewiness.
- Spiced whipped cream: Make spiced whipped cream by adding a pinch of cinnamon and nutmeg to your whipped cream before serving.
- Chocolate chips: Sprinkle chocolate chips over the cake mix before adding the butter. Pumpkin and chocolate go hand-in-hand.
- Drizzle topping: Add another layer of decadence with a drizzle of caramel or butterscotch sauce over the baked pumpkin spice dump cake.
Can I Make This Cake in Individual Servings?
Instead of a 9×13-inch baking dish, you can make individual servings in ramekins or muffin tins for a cute presentation. Make sure to reduce the cooking time.
Can I Make Pumpkin Dump Cake with Fresh Pumpkin?
While you can use fresh pumpkin, canned puree makes it so much easier. Pumpkin puree is made with pure pumpkin. It is not the same as the pumpkin filling you use for pies. To read more about the difference, check out this article: “Pumpkin Puree vs. Pumpkin Pie Filling.”
If You Think this Recipe Looks Delicious, Check out these other Fall Recipes:
- Candy Corn Cookie Bars
- Halloween Candied Apples
- Layered Candy Corn Fudge
- Pumpkin Pancakes
- Pumpkin Cranberry Bread
- Pumpkin Spice Rice Krispie Treats
- Apple Cider with Caramel
Pumpkin Dump Cake
Ingredients
- 30 ounces pumpkin puree not pumpkin pie filling
- 12 ounces evaporated milk
- 4 eggs
- 1 ½ cups sugar
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 box yellow cake mix
- 1 cup butter
- 1 cup chopped pecans can also use walnuts
- whipped cream for serving
Instructions
- Preheat oven to 350°F
- Spray a 9×13-inch baking dish and set aside.
- In medium-sized mixing bowl, combine pumpkin, milk, eggs, sugar, cinnamon and pumpkin pie spice and mix to combine.
- Pour into prepared baking dish.
- Pour the dry yellow cake mix evenly over the top of the pumpkin puree mixture.
- Melt the butter and pour on top of the cake mix.
- Finally, spread the chopped nuts evenly over the top of the cake.
- Bake for 1 hour.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Net says
This recipe sounds great and simple, and I can’t wait to try it. Is there any concern with the nuts burning after baking for an hour?
Alicia at BalancingMotherhood.com says
We haven’t had the nuts burn, but I would watch it in your oven. You can tent it with aluminum foil half way through if you see the nuts getting brown.
Susan says
I will need to bake this today for Thanksgiving tomorrow. I’m presuming it would need to be refrigerated. If so, do you recommend reheating it just before serving or letting it sit out to get to room temperature?
Alicia at BalancingMotherhood.com says
I think it tastes good heated, but you can certainly serve it cold.
Pam says
Love this cake!!!
Alicia at BalancingMotherhood.com says
so glad you love it!
Melissa says
What sugar alternative would you recommend for diabetics?
Kim F. says
Could I make and bake in 2 8×8 pans? Then would cooking time be cut in half?
Aaron Christoffersen says
Great alternative to pumpkin pie. Made this for Thanksgiving and it was a hit!
Lisa says
Made this for Thanksgiving and everyone loved it. The only change I made was to use macadamia nuts instead of pecans.
Elaine OSullivan says
I make this often and love it. To answer a question previously posted, yes, you can leave out the sugar. I accidentally left it out once and it was still good. We did too with ice cream and/or whipped cream mor a little extra sweetness.
Elaine OSullivan says
I also put foil on top for the last 15 minutes to keep nits from burning.
Eleanor Prince says
I just made the pumpkin dump cake. Followed the directions baked for 1 hours and it’s not cooked inside!!!! The pumpkin is NOT cooked. I was bringing it to a church function tonight!!
Karen says
Can I substitute a gluten free cake mix?
Alicia says
Dump cakes are pretty versatile so it’s worth a try, but we haven’t tested it with gluten-free cake mix so we can’t verify if it’ll come out or not.
Sunita says
This recipe looked so good. I made it last night for bible study today. I think this is a winner all the way around .. Smelled wonderful baked up beautifully and the taste is really good.Served it with whipped cream. Everyone requested the recipe.
And so easy to make!!🤗
We all loved this wonderful fall recipe
Thank you💕
Sarah says
Made this gluten and dairy free using an Aldi yellow cake mix and Kroger brand almond unsweetened milk. Baked until the toothpick came out clean. I love it because it was simple and not overly sweet. I saw in another recipe to cut tabs of butter and lay out evenly across top of cake ( on top of pecans) – did this and the pecans were perfect and all crusted nicely! The people at church loved it and I brought home and empty dish.
Marcia says
Love it
Janice says
I’ve made this several times and it always turns out great and tastes delicious. And it’s so easy . I love it
Mary says
Made a half recipe (small household) and wished I had made the whole thing. Everyone raves about it and wants to have it at Thanksgiving instead of pumpkin pie. Thanks!