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–+ servings
A slice of pecan-topped pumpkin dump cake with a dollop of whipped cream on a plate.

Easy Pumpkin Dump Cake

Author: Jessica Haggard
Make pumpkin dump cake and enjoy it at your holiday parties this year. Made from scratch in under an hour, just mix, dump, and bake - you’ll get layers of creamy pumpkin pie filling and sweet, buttery crumble, making an easy, dreamy dessert that is as cozy as fall can get.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 12 servings
Calories 424 kcal

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
  • ½ cup butter

Instructions
 

  • Preheat the oven to 350 °F. Grease a 9x13-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.

Video

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. 
Serve: Enjoy as is or with coffee or tea. 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.
Store: Transfer 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. 

Nutrition

Calories: 424kcalCarbohydrates: 61gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 75mgSodium: 431mgPotassium: 264mgFiber: 2gSugar: 41gVitamin A: 5892IUVitamin C: 2mgCalcium: 211mgIron: 2mg
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