By: Becky Hardin
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This easy Pumpkin Dump Cake recipe is the perfect fall dessert! Simply dump pumpkin puree, a box of yellow cake mix, pumpkin pie spice, pecans, and a few basic cake ingredients into a pan, bake in the oven, and you’ll have this deliciously moist cake ready to go!
Table of Contents
Why We Love This Pumpkin Dump Cake Recipe
A dump cake is hands-down the easiest type of cake to make, and this pumpkin version is no different. It takes just 5 minutes to prep and it comes out of the oven wonderfully gooey and moist. The buttered pecan topping might just be my favorite part!
Variations on Pumpkin Pie Dump Cake
You can make this easy pumpkin dump-and-bake cake with other flavors of cake mix, like spiced, chocolate, or white. And if you don’t have evaporated milk, half-and-half also works well. Try adding some caramel or butterscotch chips on top for even more flavor!
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How to Store and Reheat
Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Let come to room temperature before enjoying.
How to Freeze
Freeze dump cake whole or cut into individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this pumpkin pie dump cake with a dollop of whipped cream (or pumpkin spice whipped cream) or a scoop of pumpkin ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
Can you substitute pumpkin pie filling for pumpkin puree?
I do not recommend substituting pie filling for puree. Pumpkin pie filling includes sweetener and spices already, so it will make this cake too sweet.
Is dump cake supposed to be runny?
Dump cake should not be runny, but it will set up gooeyer than a traditional cake. It has a consistency similar to a cobbler.
What happens if you stir a dump cake?
Layering the ingredients is the trick to ensuring a crusty, crumbly, buttery top, and a gooey interior. If you mix them together, it will change the whole consistency of the cake.
More Pumpkin Cake Recipes To Try
- Pumpkin Caramel Poke Cake
- Pumpkin Gooey Butter Cake
- Pumpkin Roll
Recipe
Pumpkin Dump Cake Recipe
4.80 from 34 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 50 minutes minutes
Total: 1 hour hour
Serves12 slices
Print Rate
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A pumpkin pie flavored filling, moist cake, and buttered pecan topping come together in this easy dump-and-bake cake!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 29-30 ounces pumpkin puree 822-850 grams (1 large can)
- 12 ounces evaporated milk 340 grams (1 can)
- ¾ cup brown sugar 160 grams
- 2 teaspoons pumpkin pie spice 6 grams
- ½ teaspoon kosher salt
- 3 large eggs 150 grams
- 15.25 ounces yellow cake mix 432 grams (1 box)
- 1 cup chopped pecans 114 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
Recommended Equipment
Kitchen Scale (optional)
Instructions
Preheat oven to 350°F.
Whisk the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and salt together until smooth.
29-30 ounces pumpkin puree, 12 ounces evaporated milk, ¾ cup brown sugar, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
Add in the eggs and whisk until combined.
3 large eggs
Pour the pumpkin mixture into the bottom of a greased 9×13-inch baking pan.
Sprinkle the cake mix over the pumpkin mixture. Then, sprinkle the pecans over the cake mix.
15.25 ounces yellow cake mix, 1 cup chopped pecans
Drizzle the melted butter evenly over the cake mix.
½ cup unsalted butter
Bake in the oven for 50-55 minutes. Check the cake at 30 minutes and cover with foil if it’s beginning to brown.
Serve with whipped cream or a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Resist the urge to stir this dump cake; it will ruin the texture!
Storage:Store pumpkin dump cake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1slice Calories: 396kcal (20%) Carbohydrates: 53g (18%) Protein: 7g (14%) Fat: 19g (29%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 0.4g Cholesterol: 75mg (25%) Sodium: 415mg (18%) Potassium: 321mg (9%) Fiber: 3g (13%) Sugar: 34g (38%) Vitamin A: 11040IU (221%) Vitamin C: 4mg (5%) Calcium: 197mg (20%) Iron: 2mg (11%)
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How to Make Pumpkin Dump Cake Step by Step
Mix the Wet Ingredients: Preheat your oven to 350°F. Whisk a 29- or 30-ounce can of pumpkin puree, a 12-ounce can of evaporated milk, ¾ of brown sugar, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of kosher salt together until smooth.
Add the Eggs: Add in 3 large eggs and whisk until combined.
Sprinkle the Cake Mix: Next, pour the pumpkin mixture into the bottom of a greased 9×13-inch baking pan, then sprinkle 15.25 ounces (1 box) of cake mix over the pumpkin mixture. Then sprinkle 1 cup of chopped pecans over the cake mix.
Drizzle the Butter: Drizzle ½ cup of unsalted melted butter evenly over the cake mix and pecans.
Bake the Pumpkin Dump Cake: Bake the cake in the preheated oven for 50-55 minutes. Check the cake at 30 minutes, and cover with foil if it’s beginning to brown. Serve with whipped cream or a scoop of ice cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.
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