Pumpkin Dump Cake Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Quick Prep Recipes may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
This delicious pumpkin dump cake is a must at your Thanksgiving table this year. Creamy pumpkin pie filling layered with a sweet and buttery crumble on top makes an easy, dreamy dessert that is as cozy as fall can get. Made from scratch in less than an hour, this is guaranteed to be your new go-to dessert for your holiday celebrations.
Move over, pumpkin pie! This year, the star of the season in our household will be pumpkin dump cake. Iโve made it so many times but I still canโt get over how the silky pumpkin puree, moist cake, and crunchy pecans all come together to make the most comforting, indulgent treat – itโs like taking the best parts of a pumpkin pie and a cobbler and putting them together into one dessert!
Pumpkin dump cake is perfect for when you need a for-sharing dessert last minute. Itโs so easy to make and is always a hit at potlucks, family reunions, fall gatherings, and holiday parties.
Everyone loves the fall flavors, plus they all enjoy scooping their share onto a plate instead of getting the usual neat cake slices. Needless to say, I always come home with no leftovers.
Why Youโll Love This Recipe
- Quick and easy: With only 10 minutes of prep time, youโll end up with a delicious, layered dessert thatโs perfect for feeding a crowd.
- Beginner-friendly: Made with instant cake mix and a few other basic ingredients, this is the easiest cake recipe ever.
- Comforting fall flavors: Silky pumpkin puree, warm spices, and nutty pecans make a cake that tastes just like fall.
- Pumpkin pie alternative: Offers a fresh, fun alternative to traditional pumpkin pie, perfect for shaking up your Thanksgiving dessert table.
- Versatile: Easily make the recipe your own by adding your choice of mix-ins and your favorite toppings.
How to Make Pumpkin Dump Cake
This 7-ingredient pumpkin dump cake is as sweetly satisfying as pumpkin pie yet so much easier to make. Just mix, dump, and bake – almost effortless for something so good! Plus your kitchen will smell amazing with a pumpkin dessert in the oven, bringing in fun fall vibes no matter what season it is.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Pumpkin puree: The foundation of the “pumpkin pie” layer in the cake. Use regular canned pumpkin puree, not pumpkin pie filling. You can also use fresh if you have some on hand.
- Evaporated milk: Makes the pumpkin filling smooth and creamy. Make sure to use evaporated milk and not sweetened condensed milk – theyโre often confused with each other and theyโre not interchangeable.
- Eggs: Bind the ingredients together and help the pumpkin layer set as it bakes. I use 3 eggs, but feel free to use 4 if you prefer a more custard-like filling.
- Brown sugar
- Pumpkin pie spice: Use ready-made pumpkin pie spice or make your own by mixing cinnamon, ginger, allspice, cloves, or nutmeg.
- Yellow cake mix: Creates the sweet, crumbly topping.
- Pecans: For a delightful crunch on top of the cake.
- Butter: Adds richness and makes the topping crisp and golden. I use unsalted butter.
Step-By-Step Instructions
We all need a dessert recipe that we can make in under an hour! Just do some minimal prep and let your oven do the rest. Follow the 3 simple steps below and your pumpkin dump cake will have the perfect balance of creamy, crunchy, sweet, and spiced when it comes out.
Step 1: Make the batter
Preheat the oven to 350 F. Use cooking spray to grease a 9×13-inch baking dish.
To make the batter, combine pumpkin puree, evaporated milk, eggs, and sugar in a medium mixing bowl. Add the spice and mix well. Pour the mixture into the baking dish.
Step 2: Add the toppings
Next, sprinkle the cake mix evenly over the puree mixture then top with pecans. Cut the butter into thin pieces and arrange them evenly on the top of the whole cake.
Step 3: Bake
Bake for 50 minutes until a toothpick inserted into the center comes out clean. The edges will be golden brown.
Allow to cool for about 10 minutes before cutting and serving warm with optional whipped cream.
Substitutions
You most likely already have all 7 ingredients for this cake at home. But in case youโre missing some, substitute with these ingredients:
- Pumpkin puree: If you don’t have pumpkin puree, swap it out with butternut squash or sweet potato puree. I havenโt tested these for this recipe yet, but they both offer similar texture and flavor.
- Brown sugar: If youโre out of brown sugar, substitute with granulated sugar. You can also use half brown sugar, half white sugar.
- Yellow cake mix: No yellow cake mix? Use butter or vanilla cake mix instead. You can also try using a spice cake mix, but omit the added spices originally suggested.
- Pecans: Chopped almonds, hazelnuts, and walnuts are ideal substitutes if you donโt have pecans on hand. Coarsely crushed graham crackers will work great, too.
Variations
Pumpkin dump cake is endlessly customizable. Since I make it a lot, I like trying different mix-ins and toppings every time I do to keep dessert exciting. Here are some of my favorites:
- Use different flavors of cake mix. Iโve tried chocolate, vanilla, and butter pecan at different times and the results are always delicious.
- Sprinkle 1 cup of chocolate chips over the cake before baking for a more indulgent version. The kids will love this.
- Apple pie is also a quintessential fall dessert. Add a layer of thinly sliced apples on top of the pumpkin puree to make a more fruity, fall-inspired treat.
- Swap out the pecans for shredded coconut and replace the evaporated milk with coconut milk for a tropical version of the classic.
- Stir in a handful of dried cranberries to the pumpkin filling or sprinkle fresh cranberries on top of the cake before baking some tart flavor that will cut through the sweetness.
- Add dollops of cream cheese into the pumpkin layer before adding the cake mix for added creaminess and flavor.
Expert Tips
- Serve warm or cold: I prefer my pumpkin dump cake warm, but I found that many enjoy it cold or at room temperature. I like to ask family and friends how they like it beforehand so I can prep accordingly.
- Use cold butter for extra crumble: Use cold butter cut into pieces and spread them evenly over the cake mix before baking if you prefer a more crumbly topping.
- Adjust the spice levels: Adjust the amount of pumpkin pie spice to your preference. If you love more spice, add extra cinnamon, nutmeg, or ginger for a deeper flavor.
- Cool the cake: Allow the cake to cool for at least 10 minutes before serving. This allows the layers to set and flavors to develop.
How to Store This Recipe
Pumpkin dump cake can only be out at room temperature for 2 hours before it needs to be refrigerated. Transfer the cake into an airtight container and store in the refrigerator for up to 4 days, or in the freezer for up to 2 weeks. Thaw frozen cake in the fridge overnight before reheating. To reheat, warm in the oven for 10 to 15 minutes at 350 F.
What to Serve with Pumpkin Dump Cake
Pumpkin dump cake is filling and delicious as is, so I often just enjoy it with my favorite hot or iced coffee or tea. To make it extra indulgent, serve with a dollop of whipped cream or a scoop of vanilla ice cream on top. Add your choice of toppings right before serving – extra pecans, toffee bits, or a drizzle of caramel sauce are great choices.
If you make this pumpkin dump cake, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Pumpkin Dump Cake
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 (15.25-ounce) box yellow cake mix
- 1 cup pecans chopped
- ยฝ cup butter
Instructions
- Preheat the oven to 350 ยฐF. Grease a 9×13-inch baking dish.
- Combine pumpkin puree, evaporated milk, eggs, and sugar in a medium mixing bowl. Add the spice and mix well. Pour into the baking dish.
- Sprinkle the cake mix evenly over the puree mixture. Top with pecans. Cut the butter into thin pieces then arrange evenly on the top of the whole cake.
- Bake for 50 minutes until a toothpick inserted into the center comes out clean. Edges will be golden brown.
- Let it cool for 10 minutes before cutting and serving warm with optional whipped cream.
Notes
- Serve pumpkin dump cake warm, cold, or at room temperature. Find out how your family likes it so you can prepare accordingly.
- Use cold butter cut into pieces and spread them evenly over the cake mix before baking if you prefer a more crumbly topping.
- Adjust the amount of pumpkin pie spice to your preference. Add extra cinnamon, nutmeg, or ginger if you prefer a spice-forward cake.
- Allow the cake to cool for at least 10 minutes before serving to allow the layers to set and flavors to develop.ย