Pumpkin Dump Cake
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of fall, let me tell you about my Easy Pumpkin Dump Cake. The first time I baked this dessert, the scent of cinnamon, nutmeg, and pumpkin pie spice filled my kitchen and made me feel like autumn had arrived, even under the Orlando sun.
This pumpkin dump cake is cozy, buttery, and just the right balance of sweet and spiced. With just 8 simple ingredients and a “mix, dump, and bake” method, it’s the ultimate shortcut dessert that tastes like you’ve been in the kitchen all day.
Whether you call it a spiced dump cake, pumpkin pie cake recipe easy, or simply your new favorite canned pumpkin dessert, this treat will become a must-bake every fall.
Quick Recipe Overview
| Prep Time | 5 minutes |
| Cook Time | 50 minutes |
| Total Time | 55 minutes |
| Servings | 20 |
| Difficulty | Easy |
| Cuisine | American, Fall Dessert |
| Best Season | Autumn, Thanksgiving |
Why You’ll Love This Recipe
- Minimal effort, maximum flavor: Just mix, dump, and bake, no fancy steps or equipment required.
- Perfect for gatherings: This pumpkin pie dump cake feeds a crowd and disappears fast at potlucks and holidays.
- Cozy fall spices: With pumpkin pie spice, brown sugar, and butter, every bite tastes like autumn.
- Customizable: Swap nuts, add cream cheese swirls, or drizzle caramel on top to make it your own.
- Budget-friendly: Made with pantry staples and canned pumpkin, it’s an affordable dessert that looks impressive.
Easy Pumpkin Dump Cake Recipe With Pecans
- Total Time: 55 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
This Easy Pumpkin Dump Cake is a cozy fall dessert made with pumpkin puree, warm spices, buttery cake topping, and pecans. A simple mix, dump, and bake recipe perfect for holidays and gatherings.
Ingredients
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup (213g) packed brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 15.25 oz yellow cake mix
- 1 cup (114g) chopped pecans
- 1 cup (226g) unsalted butter, melted
Instructions
1. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl whisk together pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
3. Pour the pumpkin mixture into the prepared dish.
4. Sprinkle the dry cake mix evenly over the top, do not stir.
5. Sprinkle chopped pecans over the cake mix.
6. Pour the melted butter evenly over the top.
7. Bake for 45–50 minutes until the center is set and edges are golden.
8. Cool for at least 15 minutes before serving.
Notes
Use 100% pumpkin puree, not pumpkin pie filling.
Make your own pumpkin pie spice blend with cinnamon, ginger, nutmeg, and allspice.
For extra crunch, toast pecans before sprinkling on top.
This dessert can be made ahead and refrigerated overnight.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall Dessert
Nutrition
- Serving Size: 1 square (1/20 of cake)
- Calories: 296
- Sugar: 25g
- Sodium: 221mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 54mg
Ingredients
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup (213g) packed brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 15.25 oz yellow cake mix
- 1 cup (114g) chopped pecans
- 1 cup (226g) unsalted butter, melted
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Pumpkin puree | Be sure to use 100% pumpkin puree, not pumpkin pie filling. |
| Evaporated milk | Adds creaminess without heaviness, but whole milk works in a pinch. |
| Brown sugar | Dark brown sugar gives deeper flavor, but light works too. |
| Eggs | Room temperature eggs whisk more smoothly into the batter. |
| Pumpkin pie spice | Make your own blend with cinnamon, nutmeg, ginger, and allspice. |
| Yellow cake mix | Any brand works, or swap with spice cake mix for extra flavor. |
| Pecans | Toasting them before baking adds crunch and nuttiness. |
| Butter | Melted unsalted butter ensures the top bakes into a golden, crunchy crust. |
Step-by-Step Instructions
- Preheat and prepare: Heat your oven to 350°F and grease a 9×13 inch baking dish with non-stick spray.
- Mix the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth. Pour into the greased pan.
- Add the cake mix: Evenly sprinkle the dry cake mix over the pumpkin filling. Don’t stir—it should stay on top.
- Top with pecans: Scatter chopped pecans across the cake mix layer for crunch and flavor.
- Finish with butter: Drizzle the melted butter evenly across the surface. This creates the golden, crisp topping.
- Bake and cool: Bake for 45–50 minutes, until edges are browned and the center is set. A knife should come out clean when inserted. Cool for at least 15 minutes before serving.
Helpful Tips
- Use a glass pan for even baking and a golden crust.
- For extra spice, add a teaspoon of cinnamon on top before baking.
- Don’t stir the cake mix into the pumpkin filling—it needs to stay separate for the layered effect.
- Let the cake cool slightly before slicing, so the filling sets properly.
Expert Tips for the Best Results
- Use real pumpkin puree: Not pumpkin pie filling, which already contains sugar and spices.
- Drizzle evenly: When pouring butter, cover all areas for a consistent crunchy topping.
- Rest after baking: The cake firms up as it cools, making it easier to slice neatly.
- Serve warm or chilled: Both options taste amazing—warm with ice cream or cold straight from the fridge.
Recipe Variations
- Pumpkin Cream Cheese Dump Cake: Swirl softened cream cheese into the pumpkin filling before baking for a tangy twist.
- Caramel Pumpkin Dump Cake: Drizzle caramel sauce on top before serving for extra richness.
- Spice Cake Mix Swap: Use spice cake mix instead of yellow for an even bolder fall flavor.
- Nut-Free Version: Skip the pecans and sprinkle with crushed graham crackers for crunch.
Make Ahead & Freezer Tips
This pumpkin dump cake can be made a day ahead and stored in the refrigerator, covered tightly. To freeze, wrap cooled cake squares in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve pumpkin dump cake warm with a scoop of vanilla ice cream or whipped cream. Garnish with a sprinkle of cinnamon or drizzle of caramel for a bakery-style finish. For holidays, cut into neat squares and arrange on a platter for easy sharing.
You may also like my Pumpkin Spice Whip Dip Recipe With Cool Whip.
Pairing Ideas
This dessert pairs beautifully with hot coffee, chai lattes, or mulled apple cider. For a grown-up twist, serve with a glass of spiced rum or dessert wine. It’s also great alongside savory fall dishes like roasted turkey or butternut squash soup.
Storage and Reheating Tips
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 30 seconds, or place in a 300°F oven for 10 minutes to restore crispness.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned? Yes, but make sure it’s roasted, pureed, and strained to remove excess water. Canned is easier and gives consistent results.
Can I make this gluten-free? Absolutely. Just use a gluten-free yellow or spice cake mix. The texture will still be rich and satisfying.
What if I don’t have pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and allspice to create your own. It tastes just as delicious.
Can I reduce the sugar? You can cut the brown sugar to ¾ cup if you prefer less sweetness, but it will slightly change the texture.
Do I need to refrigerate pumpkin dump cake? Yes, since it contains eggs and milk, refrigeration keeps it safe and fresh.
How do I know when it’s done? The edges should be golden, and the center should no longer jiggle. A knife should come out mostly clean.
Can I double the recipe? Yes, but bake in two pans for even cooking instead of one larger dish.
Nutrition Info
| Serving Size | 1 square (1/20 of cake) |
|---|---|
| Calories | 296 |
| Protein | 4g |
| Carbs | 36g |
| Fat | 16g |
| Fiber | 1g |
| Sugar | 25g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re looking for the easiest fall dessert that still feels special, this Easy Pumpkin Dump Cake is the answer. With rich pumpkin filling, buttery topping, and warm spices, it’s the perfect treat for holidays, potlucks, or cozy nights at home. Bake it once and it will become your go-to pumpkin dessert every autumn.
