Pumpkin, spice, and everything nice goes into this super easy fall version of dump cake! Our Pumpkin Dump Cake is made with a rich and creamy pumpkin filling, topped with moist yellow cake, and sprinkled with crunchy pecans.
This sweet and buttery, easy dessert recipe for a comforting midweek treat!
I love making dump cakes for several reasons. They are easy to make, taste delicious, and are highly customizable.
If you have not made a dump cake before, then this pumpkin version is a good one to start with.
All you need to do is:
- Make a simple pumpkin filling.
- "Dump" it in a cake pan.
- Top with cake mix and butter.
- Sprinke with pecans and let the oven do the rest!
You can enjoy a perfect fall dessert in less than an hour without much effort.
Why We Love This Recipe
Ease. This simple Pumpkin Dump Cake will be your go-to fall dessert recipe when you need something quick and easy! This is a great option if you don't feel like making traditional pumpkin pie. Perfect for busy moms!
Simplicity. You'll need just a handful of ingredients, And most are pantry staples! And with the fall season in full swing, the rest are super easy to find at your local grocery store.
Flavors. Filled with the best of fall flavors in one comforting and delicious golden treat!
Texture. A creamy pumpkin filling layered with a moist and tender cake topped with crunchy nuts.
For a printable checklist please check the recipe card.
Eggs - will keep the pumpkin pie mix moist and give structure, so it does not bake to a gooey mess.
Sugar - I used half cup white and half cup brown for this recipe for a sweet treat with some caramel undertones.
Cinnamon and Pumpkin - these spices give this pumpkin dessert a warm and festive flavor!
Pumpkin puree - I highly recommend getting canned puree (instead of making your own). Just make sure that you are getting pumpkin puree and not pumpkin pie filling!
Evaporated milk - Adds texture and creaminess to the pumpkin filling.
Butter - gives the cake mix moisture, richness, and a golden finish. Always make sure to use unsalted butter.
Pecans - its crunchy texture and mild buttery taste make it the perfect topping. It goes really well with pumpkin desserts.
Variations and Additions
Spice Cake Mix - This is basically a yellow cake mix with spices already included. Using it will amp the fall flavors even more.
Nuts - Aside from pecans, some macadamia, walnuts, or almond nuts would be lovely with this pumpkin pie dump cake. To keep it nut-free but still have the crunchy bits, try using pumpkin seeds instead. And for a super crunchy version try adding some toffee bits.
Toppings - Top with a dollop of vanilla ice cream or whipped cream. And for an extra special Thanksgiving Day serving with drizzle caramel sauce.
Gluten-Free - Use a gluten-free cake mix brand. The rest of the ingredients are naturally gluten-free.
Vegan - Make it vegan by using applesauce, vegan butter, and dairy-free milk like almond or soy milk.
How To Make This Pumpkin Dump Cake Recipe
- In a large bowl, beat eggs, sugar, and spices until light and creamy. Add pumpkin puree and evaporated milk and continue beating until the pumpkin mixture is smooth.
- Pour the mixture into the cake pan. Sprinkle with cake mix and top with a layer of thinly sliced butter. Drizzle with chopped pecans.
- Bake 50-55 minutes.
Dos and Don't
DO remember that the baking time depends on the size of the baking pan you are using. Make the necessary adjustment as needed.
DO check if your dump cake is done by checking if the crust is set in the center and has a golden color.
DO use cold butter that is thinly sliced. Cover the surface as much as possible. Some use melted butter; however, I find it difficult to evenly distribute it throughout the cake.
How To Store and Keep This Recipe
Aside from using a baking dish, feel free to use ramekins when making this easy fall dessert for single-serve sizes. This is less messy and quicker to make.
You can also portion them into mason jars after baking. Add a few ribbons and a simple note, and you have a thoughtful gift to give this holiday season.
Serve it warm with ice cream or cool whip on top!
Cover any leftovers with foil or cling film. Make sure Pumpkin Dump Cake has completely cooled down. Store in the fridge for up to one week.
When it's time to enjoy your leftover dump cake, simply remove it from the fridge and allow it to rise to room temperature. You can also briefly reheat it in the microwave.
More Easy and Delicious Dessert Ideas
- Blueberry Crisp
- Apple Crisp
- Butterkuchen - German Butter Cake
- Blueberry Coffee Cake
- German Kirschstreusel - Cherry Crumble
Pumpkin Dump Cake
- Preheat oven to 350º Fahrenheit. Grease a 9x13 inch baking pan.
- Beat eggs, sugar, and spices with an electric mixer in a large bowl until creamy. Add pumpkin puree and evaporated milk and continue to beat until well combined and creamy.
- Pour mixture into baking dish and sprinkle with cake mix.
- Top with thinly sliced butter, sprinkle with chopped pecans, and bake for 50-55 minutes.