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This quick and easy pumpkin dump cake is your next go-to fall dessert. Dump cakes recipes are so versatile and are perfect for serving a crowd or whipping up a quick dessert to feed your family as a treat. An easy pumpkin recipe that is a no-fail recipe. Just mix, dump, and bake. It's that easy. 
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4.52 from 133 votes

Pumpkin Dump Cake

This Pumpkin Dump Cake recipe is a quick and easy dessert that is made with simple ingredients. The perfect fall dessert recipe!
Prep Time10 minutes
Cook Time1 hour
Resting30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin dump cake recipe, pumpkin, pumpkin dessert, fall dessert, dump cake
Servings: 12 servings
Calories: 495kcal
Author: Kasey Schwartz

Equipment

  • 1 9x13 inch baking dish
  • 1 Large mixing bowl

Ingredients

  • 2 (15 ounce) cans pure pumpkin puree not pumpkin pie filling
  • 1 cup sugar
  • 1 Tablespoon pumpkin pie spice
  • 4 eggs
  • 12 oz evaporated milk one can
  • 1 tsp pure vanilla extract
  • 1 package yellow cake mix dry
  • 1 cup chopped pecans
  • 1 cup butter unsalted, sliced into thin pats or melted

Instructions

  • Preheat oven to 350°F.
  • Grease a 9x13 baking dish.
  • In a large mixing bowl, whisk together the pumpkin, sugar, pumpkin pie spice, eggs, evaporated milk, and vanilla until smooth. Pour the pumpkin mixture into the greased pan and spread it evenly.
    2 (15 ounce) cans pure pumpkin puree, 12 oz evaporated milk, 1 Tablespoon pumpkin pie spice, 1 cup sugar, 4 eggs, 1 tsp pure vanilla extract
  • Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
    1 package yellow cake mix
  • Top with the chopped pecans.
    1 cup chopped pecans
  • Slice the butter into thin pats and arrange them evenly over the top, covering as much of the dry cake mix as you can (or drizzle melted butter over the whole surface).
    1 cup butter
  • Bake at 350°F for 1 hour, until the top is golden brown and a toothpick inserted into the center comes out clean. The center may still be slightly jiggly; it sets as it cools.
  • Let the cake rest for at least 30 minutes so the pumpkin layer sets.
  • Serve warm with ice cream or whipped cream.

Video

Notes

Pumpkin: use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced.
Evaporated milk: the recipe uses one 12-ounce can. Do not add extra milk to make up a different can size — more liquid is the most common reason readers report a cake that will not set.
Cake mix: yellow cake mix is what I use. Several readers have made it with spice cake mix for even more fall flavor.
Doneness: bake the full hour, until the top is golden and a toothpick in the center comes out clean, then let it rest at least 30 minutes before serving so the pumpkin layer sets.
Storage: the pumpkin layer contains eggs and evaporated milk, so refrigerate leftovers once cooled, covered, for up to 4-5 days (don't leave it out more than a couple of hours). Freeze up to 3 months wrapped in plastic wrap and foil. Reheat single servings in the microwave in 30-second bursts, or the whole pan at 350°F for about 15 minutes.
Watch the short video above to see how easy this is to put together!

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 60g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 488mg | Potassium: 245mg | Fiber: 2g | Sugar: 40g | Vitamin A: 6141IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 2mg