Name: Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 ounces) pumpkin puree; 1 can (12 ounces) evaporated milk; 3 large eggs; 1 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 box yellow cake mix; 1 cup chopped pecans (optional); 3/4 cup unsalted butter, melted

Jump to Recipe·Print Recipe

If you’re searching for a perfectly cozy, crowd-pleasing autumn dessert, this Pumpkin Dump Cake Recipe is about to become your new fall tradition. Imagine the rich, silky flavors of pumpkin pie meeting the golden, buttery crunch of a classic cake—delivered in the easiest, fuss-free way possible! With warm spices, gooey filling, and a crisp pecan topping, this dish is pure seasonal magic and will have everyone asking for seconds before you’ve even cleared the table.

Ingredients You’ll Need

One of the true joys of this Pumpkin Dump Cake Recipe is just how simple it is: every ingredient has a starring role, contributing either a punch of flavor, a delightful texture, or that signature autumnal color. Here’s exactly what you need, plus why each one matters.

Pumpkin Puree: This is the soul of the cake, offering creamy texture and earthy sweetness—make sure to use pure pumpkin, not pumpkin pie filling.
Evaporated Milk: Adds rich body, making the pumpkin mixture extra luxurious and smooth.
Large Eggs: They bind everything together and give that custardy element you crave in a fall dessert.
Granulated Sugar: Sweetens the filling just right without overpowering the pumpkin flavor.
Ground Cinnamon: Brings the warm, unmistakable spice that defines all great pumpkin desserts.
Ground Ginger: Adds a subtle zing that wakes up the pumpkin and balances the sweetness.
Ground Nutmeg: For a gentle warmth and depth in every bite—don’t skip it!
Ground Cloves: Just a pinch creates aromatic complexity and that signature autumn aroma.
Salt: Believe it or not, a little salt sharpens every other flavor and keeps the cake from tasting flat.
Yellow Cake Mix: The crown jewel for convenience and buttery, sponge-like topping—so simple, so good.
Chopped Pecans (optional): They toast up golden and crunchy, adding irresistible texture and a nutty finish.
Unsalted Butter (melted): Poured on top for that gorgeous, crisp, golden crust and rich flavor in every forkful.

How to Make Pumpkin Dump Cake Recipe

Step 1: Prepare Your Pan and Preheat

Begin by preheating your oven to 350°F—it’s essential for even baking. Take a moment to lightly grease a 9×13-inch baking dish; this guarantees easy serving later and helps create those lovely crisp edges we all fight over.

Step 2: Mix the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, all of your warm spices (cinnamon, ginger, nutmeg, cloves), and salt. Whisk until it’s velvety smooth and those spices are beautifully blended. This luscious base sets the tone for everything that follows in this Pumpkin Dump Cake Recipe.

Step 3: Spread the Pumpkin Mixture

Pour the pumpkin mixture directly into your prepared baking dish. Take a spatula and smooth the top so it’s evenly distributed—this way each bite has that perfect pumpkin-to-topping ratio.

Step 4: Add the Cake Layer

Sprinkle your dry yellow cake mix evenly over the pumpkin filling. Don’t stir—this “dump and go” style is the whole fun! If you’re a fan of contrast, this is the layer that bakes up crisp and golden, like a cobbler topping.

Step 5: Pecan Crunch and Butter Drizzle

If you’re opting in (highly recommended!), now’s the time to scatter those chopped pecans across the top for nutty texture. Drizzle the melted butter as evenly as possible, covering as much of the cake mix as you can. This is the magic step—the butter fuses everything into a heavenly crisp topping as it bakes.

Step 6: Bake to Perfection

Slide the dish into your preheated oven and bake for 50–55 minutes. Watch for a golden-brown top and a set center—your kitchen will smell like pure autumn bliss! Let it cool slightly before serving so the filling can set up, making it easy to cut into perfect squares.

How to Serve Pumpkin Dump Cake Recipe

Garnishes

For the dreamiest finishing touches, dollop freshly whipped cream or let a scoop of vanilla bean ice cream slowly melt over your warm Pumpkin Dump Cake Recipe. A drizzle of caramel sauce or even a sprinkle of extra cinnamon takes everything over the top—just like that perfect slice of pie, but even more magical.

Side Dishes

This cozy dessert pairs beautifully with a hot mug of apple cider, a creamy chai latte, or strong black coffee. If you’re hosting a fall gathering, serve it alongside a fruit salad or a classic cheese board for tasty contrast and balance.

Creative Ways to Present

Spoon the cake into mason jars for rustic make-ahead treats at potlucks, or layer with whipped cream like a parfait for extra flair. For a festive twist, cut the cooled cake into rounds and serve on individual dessert plates—add a cinnamon stick or pecan half for garnish and watch your guests swoon!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Transfer cooled Pumpkin Dump Cake squares to an airtight container and store in the refrigerator for up to 5 days. The flavors deepen overnight, making each bite even more delightful the next day.

Freezing

This dessert freezes incredibly well for up to 2 months. Wrap individual slices tightly in plastic wrap and then in foil, or pop them into a freezer-safe container. Thaw overnight in the fridge, then reheat to enjoy that just-baked warmth all over again.

Reheating

Warm individual pieces gently in the microwave (30–40 seconds should do it), or reheat larger portions in a low oven (about 300°F) until heated through. Top with fresh whipped cream just before serving and savor the texture and flavor as if it just came from the oven!

FAQs

Can I use pumpkin pie spice instead of individual spices?

Absolutely! If you have pumpkin pie spice on hand, substitute 2 teaspoons of it for the cinnamon, ginger, nutmeg, and cloves in the Pumpkin Dump Cake Recipe. It’s a simple swap that still brings all those familiar flavors into every spoonful.

Is it possible to make this recipe dairy-free?

Yes, you can use a can of coconut milk in place of evaporated milk and swap the butter for your favorite plant-based alternative. The cake turns out just as moist and delicious, so everyone can enjoy a slice!

Why is it called a “dump cake”?

The magic of a dump cake is all in the process: no fancy mixing needed! You literally “dump” each layer right into the pan, then bake. The result is a delicious, rustic dessert—no stand mixer required.

Can I make this Pumpkin Dump Cake Recipe ahead of time?

Definitely. You can bake it a day in advance, let it cool, then store it in the fridge. Warm it up before serving for that irresistible just-baked taste and texture.

What if I don’t have yellow cake mix?

No problem! Spice cake mix works beautifully for an extra boost of autumn flavor, or even white cake mix for a lighter touch. Both options still yield a buttery, golden topping that perfectly complements the pumpkin base.

Final Thoughts

This Pumpkin Dump Cake Recipe is that rare dessert: incredibly easy, wildly delicious, and guaranteed to make you the star of any fall gathering. Whether you’re new to baking or a seasoned pro, this cake is pure comfort and a must-try treat for pumpkin lovers everywhere. Go ahead—bake it, share it, and savor every irresistible bite!

Pumpkin Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Dump Cake recipe is a simple yet delicious dessert perfect for fall gatherings. With a moist pumpkin filling topped with a buttery cake mix and pecans, this easy-to-make treat is sure to be a crowd-pleaser.

Ingredients

Scale

Pumpkin Filling:

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Topping:

1 box yellow cake mix
1 cup chopped pecans (optional)
3/4 cup unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prepare baking dish: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Mix pumpkin filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Assemble the cake: Pour the pumpkin mixture into the prepared baking dish. Sprinkle dry cake mix evenly over the pumpkin filling. Top with pecans if using.
Add butter: Drizzle melted butter evenly over the surface, covering as much of the cake mix as possible.
Bake: Bake for 50–55 minutes, until the top is golden brown and the center is set.
Serve: Let cool slightly before serving.