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Pumpkin Dump Cake Recipe

Pumpkin Dump Cake

This pumpkin dump cake is the ultimate easy fall dessert made with pumpkin puree, cake mix, and warm spices. With just a few pantry staples and under an hour of bake time, you get a buttery, golden topping over a creamy, spiced pumpkin layer. It's a crowd-pleasing alternative to pumpkin pie that's perfect for gatherings or a cozy night in.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Filling
  • 15 oz canned pumpkin puree not pumpkin pie filling
  • 12 oz evaporated milk
  • 1 cup light brown sugar packed
  • 3 large eggs
  • 2 tsp pumpkin pie spice
Topping
  • 15.25 oz yellow cake mix dry mix only
  • 1 cup unsalted butter melted
  • 1 cup chopped pecans optional

Equipment

  • 9×13-inch baking dish
  • Mixing Bowl
  • Whisk or Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until well combined.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
  5. Add chopped pecans over the top, if using.
  6. Drizzle the melted butter evenly across the entire surface of the cake mix.
  7. Bake for 45–50 minutes or until the top is golden brown and the edges are set. The center should no longer jiggle.
  8. Let cool for at least 15 minutes before serving. Serve warm, room temperature, or chilled.

Notes

You can swap the yellow cake mix for spice cake, white cake, or chocolate for variations. It’s okay if some dry cake mix remains uncovered by butter—it still bakes beautifully. For a gluten-free version, use a gluten-free cake mix.