Pumpkin dump cake is a quick and easy treat that will quickly become your go-to fall dessert whenever you’re headed to a potluck or hosting a get-together. This easy pumpkin dump cake recipe is no-fail — just mix, dump, and bake!
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Pin RecipeYou all know I have a love for boxed cake mixes. With a little help from some added ingredients, you can transform your cake to taste like you bought it from a bakery.
The first time I stumbled upon these cake hacks for transforming a boxed cake mix, I was skeptical. But, I was also in a hurry and didn’t have time to bake from scratch, so I crossed my fingers and gave it a go.
You guys, it is a game-changer! Trust me; you have to try all the fantastic ways to make a boxed cake taste like homemade, and this Pumpkin Dump Cake recipe is on point!
The Best Pumpkin Dump Cake With Cake Mix!
If you need a dessert for a holiday party, potluck, or you’re just looking for that perfect pumpkin dessert recipe, then this dump cake is a must-make! It takes just 10 minutes to whip up, for that ideal pumpkin spice flavor with chopped pecans in every bite! Serve with a scoop of vanilla bean cream, or with a dollop of whipped cream on top.
Dump cake recipes are so versatile and perfect for serving a crowd or whipping up a quick dessert to feed your family as a treat.
Dump cakes are great for experienced bakers to beginners. I say this because anyone can make a dump cake! You literally mix, pour and bake, and then serve it up! Trust me, don’t be intimidated, this is an excellent recipe for beginners, intermediates, and expert bakers. Prepare this recipe for everything from Thanksgiving meals to weekend treats!
Recipe Ingredients
See recipe card below this post for ingredient quantities and full instructions:
- Canned pumpkin – Make sure to use pure pumpkin puree, not pumpkin pie filling!
- Evaporated milk
- Sugar
- Pumpkin pie spice – Find this in the spice section of your local grocery store, or make homemade pumpkin pie spice with pantry staple spices like cinnamon, nutmeg, and allspice!
- Vanilla extract
- Eggs – Let them come to room temperature for easy mixing.
- Chopped pecans
- Butter – I always recommend unsalted butter for baking!
- Yellow cake mix – Any brand of dry cake mix you like best will work. Feel free to use spice cake mix for even more flavor.
How To Make Pumpkin Dump Cake
- Prepare the base: Mix the wet ingredients in a large bowl until smooth. Then, pour the mixture into a 9×13 baking dish greased with cooking spray.
- Assemble: Sprinkle the cake mix evenly over the pumpkin mixture in the pan. Next, grab your chopped pecans, and sprinkle them over the top of your cake mixture.
- Add the butter: Follow up by cutting your butter into thin slices, and arranging it evenly over the top of the cake.
- Bake: Transfer the cake to the oven, and bake at 350 degrees Fahrenheit until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow your pumpkin dump cake to cool slightly. Then, scoop, and serve warm with a scoop of vanilla ice cream. Or, add chocolate chips, toffee bits, a dash of cinnamon, or a drizzle of caramel sauce for even more flavor!
That’s it! This Pumpkin Dump cake has a few more ingredients than some of my other dump cake recipes, but it’s definitely worth it!
How to Store + Freeze
- Store leftover pumpkin dump cake covered with aluminum foil or in an airtight container at room temperature for 1-2 days. Or, transfer it to the fridge for 4-5 days.
- Freeze the cooled dump cake for up to 3 months. Wrap it tightly with plastic wrap followed by aluminum foil to keep it fresh, and thaw in the fridge overnight.
- To serve, enjoy your dump cake cool. Alternatively, you can warm it in 30 second intervals in the microwave or in the oven at 350 degrees Fahrenheit fro about 15 minutes or just until heated through.
FAQs
Because it’s as simple as dumping in the ingredients and baking!
The texture should be a bit gooey, but not raw. You need to make sure that the batter is cooked all the way, so just follow the directions to make it happen.
You need to pay attention to the top of the dump cake. It will turn brown and start to bubble, indicating that it’s done or very close to being done baking.
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Pumpkin Dump Cake
Equipment
- 1 9×13 inch baking dish
- 1 Large mixing bowl
Ingredients
- 2 (15 ounce) cans pure pumpkin puree
- 1 cup sugar
- 1 Tablespoon pumpkin spice seasoning
- 4 eggs
- 12 oz evaporated milk
- 1 tsp pure vanilla extract
- 1 package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter
Instructions
- Preheat oven to 350.
- Grease a 9×13 pan.
- In a large mixing bowl, add pumpkin, sugar, pumpkin seasoning, eggs, evaporated milk, and vanilla.2 (15 ounce) cans pure pumpkin puree, 12 oz evaporated milk, 1 Tablespoon pumpkin spice seasoning, 1 cup sugar, 4 eggs, 1 tsp pure vanilla extract
- Sprinkle cake mix over pumpkin mixture evenly.1 package yellow cake mix
- Top with pecans.1 cup chopped pecans
- Slice butter and add to top of cake mixture.1 cup butter
- Bake at 350 degrees for 1 hour.
- Allow to cool slightly.
- Serve warm with ice cream or whipped cream.
Video
Notes
Nutrition
Share With Us!
I hope you enjoy this delicious Pumpkin Dump Cake recipe! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
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It’s my fall go to for our family! It’s so delicious…
Thank you, Lisa! We’re so glad you enjoy it. 😊
Why not use pumpkin pie mix as with the other dump cakes instead of mixing up the ingredients? Would be simpler!
Just wondering if it really is supposed to call for 2-15oz cans pumpkin? And for a whole cup of butter placed on top of the crumbs?
I just took this out of the oven after baking an additional 20 minutes and it is still liquidy, and very oily looking and the cake topping never turned golden brown.
Really hoping it works out as I am bringing it to an event–fingers crossed!
Hi! Yes, sorry it’s not turning out for you. What cake mix are you using?
I need help right away 🙄😟. My granddaughter picked up groceries for me as I am recouping from knee replacement. When I emptied bag she forgot evaporated milk. Can I substitute whole milk?