This pumpkin dump cake features a creamy pumpkin layer on the bottom with a buttery cake mix topping and crunchy pecans. It’s packed with fall flavors and incredibly easy to make — a perfect dessert for Thanksgiving or any cozy autumn gathering.
When the weather cools, everything pumpkin becomes irresistible. This pumpkin dump cake is one of the simplest pumpkin desserts you can make. The base is essentially a silky pumpkin custard, and the top is an easy buttery cake layer made from boxed cake mix. It’s a handy shortcut recipe that still tastes homemade.
In case you’re new to dump cakes: the name comes from the straightforward method — ingredients are “dumped” into a pan rather than mixed into a traditional batter. Classic versions use fruit on the bottom and cake mix plus melted butter on top. Here, pumpkin pie–style filling forms the base for a seasonal twist.
How to Make a Pumpkin Dump Cake
- Prepare the pumpkin layer: whisk together two 15-oz cans of pure pumpkin, 1 cup packed brown sugar, 1 tablespoon pumpkin pie spice, 4 large eggs, 2 teaspoons vanilla extract, and one 12-oz can of evaporated milk until smooth.
- Traditionally you can mix this directly in a 9×13-inch pan, but using a large bowl first makes it easier and less messy.
- Pour the pumpkin mixture into a lightly greased 9×13-inch baking pan.
- Sprinkle one box of vanilla cake mix evenly over the pumpkin layer, then scatter 1 cup chopped pecans on top.
- Slice 3/4 cup unsalted butter into thin pieces and distribute them over the cake mix so the top is mostly covered.
Bake at 350°F (175°C) for about 60 minutes. The top should be golden and the center should no longer wobble when the pan is nudged. The finished cake may not look perfectly uniform, but it’s delightfully flavorful and comforting.
Tips for Making This
- You can use spice cake mix instead of vanilla for deeper fall flavor; avoid angel food cake mix.
- If you prefer to skip boxed cake mix, make a simple topping by whisking together 2 cups all-purpose flour and 1 cup granulated sugar, sprinkle it over the pumpkin layer, and use a total of 1 cup unsalted butter (cut into slices) instead of 3/4 cup.
- Use pure pumpkin (canned pumpkin puree), not pumpkin pie filling, for the right texture and sweetness.
- If you don’t have evaporated milk, substitute 1 1/2 cups heavy cream for a rich result.
- To make your own pumpkin pie spice: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- Avoid homemade pumpkin puree for this recipe because liquid content varies and can affect the texture.
- Serve warm with vanilla ice cream, caramel or butterscotch sauce, or a simple dollop of whipped cream for an extra-special finish.
If you want more fall dessert ideas, tried-and-true options include pumpkin bundt cake, apple spice cake with cream cheese frosting, no-bake pumpkin cheesecake, or pecan pie bars.
Pumpkin Dump Cake
Fiona Dowling
15 mins
1 hr
1 hr 15 mins
15 people
Ingredients
- 2 — 15 oz cans pure pumpkin
- 4 large eggs
- 1 cup packed brown sugar
- 1 tablespoon pumpkin pie spice (or make your own — see notes)
- 1 — 12 oz can evaporated milk
- 2 teaspoons vanilla extract
- 1 box vanilla cake mix (just the dry mix)
- 1 cup chopped pecans
- 3/4 cup unsalted butter, sliced
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a large bowl, whisk together the pumpkin, eggs, brown sugar, pumpkin pie spice, evaporated milk, and vanilla until smooth.
- Pour the pumpkin mixture into the prepared pan.
- Sprinkle the cake mix evenly over the pumpkin layer.
- Scatter the chopped pecans on top of the cake mix.
- Cut the butter into thin slices and distribute them over the top, aiming for even coverage though complete coverage isn’t necessary.
- Bake for 60 minutes, or until the top is golden and the center no longer wobbles.
- Allow to cool at least 15 minutes before slicing and serving.
Notes
Homemade pumpkin pie spice: 1 1/2 tsp cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves.
Evaporated milk can be replaced with 1 1/2 cups heavy cream.
Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Calories: 340 kcal, Carbohydrates: 44 g, Protein: 4 g, Fat: 17 g, Saturated Fat: 7 g, Cholesterol: 81 mg, Sodium: 266 mg, Fiber: 1 g, Sugar: 29 g.
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