Pumpkin Dump Cake: The Ultimate Fall Dessert That Anyone Can Make

Looking for an Easy Pumpkin Dump Cake Recipe that delivers amazing flavor with minimal effort? This simple yet impressive dessert combines the best of pumpkin pie and spice cake into one irresistible treat. There’s something magical about the combination of warm spices and pumpkin that signals the arrival of fall. If you’re craving those cozy autumn flavors but don’t have the time or patience for complicated baking, this Easy Pumpkin Dump Cake Recipe is about to become your new best friend. True to its name, you’ll “dump” the ingredients together and let the oven work its magic. The result? A dessert that tastes like you spent hours in the kitchen when it took just minutes of prep work.

Why You’ll Love This Easy Pumpkin Dump Cake Recipe

This Pumpkin Dump Cake combines the velvety texture of pumpkin pie with the crumbly goodness of a spice cake topping. The contrast between the custard-like pumpkin layer and the buttery, pecan-studded cake creates a dessert that’s impressive enough for holiday gatherings yet simple enough for weeknight treats. Best of all, the heavenly aroma of pumpkin spice will fill your home as it bakes!

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
Yield: 1 (9×13-inch) cake

The Secret to Perfect Pumpkin Dump Cake

While dump cakes are famously simple, a few tricks can elevate this humble dessert to something special. First, make sure your pumpkin mixture is well-blended for a smooth base. Second, don’t stir the layers together – the magic happens when they remain distinct yet harmonious. Finally, drizzle the butter as evenly as possible to ensure the cake mix transforms into that perfect crumbly topping.

Using room-temperature eggs also helps your pumpkin mixture blend better. Cold eggs can make the batter lumpy. If you forget to take them out early, place them in warm water for a few minutes. When pouring the melted butter, take your time. A slow, even drizzle helps every bit of cake mix get some moisture. Dry spots can lead to powdery bites, which you want to avoid. You can use a spoon to gently smooth out any dry patches. These small steps don’t take long, but they make a big difference. Your dump cake will look better and taste amazing, too.

Ingredients

For a dessert this delicious, the ingredient list is surprisingly straightforward:

• 1 (29-ounce) can of pumpkin puree (not pumpkin pie filling)
• 1 (12 fluid ounces) can of evaporated milk
• 3 large eggs, room temperature
• ½ cup packed brown sugar
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 (15.25-ounce) package of spice cake mix
• ½ cup coarsely chopped pecans
• ½ cup butter, melted

Step-by-Step Directions

Creating the Perfect Pumpkin Base

1. Preheat and prepare: Preheat your oven to 350°F (175°C). While it’s warming up, grease a 9×13-inch baking pan. A light coating of cooking spray works perfectly, though butter will add extra flavor.
2. Mix the pumpkin layer: In a large mixing bowl, combine the pumpkin puree, evaporated milk, and eggs. Whisk until smooth and well incorporated. Add both brown and white sugars, continuing to mix until no lumps remain.
3. Spice it right: Now for the flavors that make this dessert shine! Stir in the cinnamon, ginger, cloves, and salt. These warming spices transform ordinary pumpkins into something extraordinary. Take a moment to inhale that wonderful aroma – it’s a preview of the deliciousness to come.
4. Create the foundation: Pour this pumpkin mixture into your prepared baking pan, spreading it evenly with a spatula. This will become the custard-like bottom layer of your dump cake.

Building the Perfect Topping

5. Add the cake layer: Take your package of spice cake mix and sprinkle it evenly over the pumpkin filling. Resist the urge to stir! The dry cake mix will transform during baking.
6. Nuts for texture: Scatter the chopped pecans over the cake mix layer. They’ll toast while baking, adding wonderful crunch and nutty flavor.
7. Finish with butter: Drizzle the melted butter as evenly as possible over the entire surface. This moisture will help the cake mix develop into a perfect crumbly topping.

Baking to Perfection

8. Bake patiently: Place your creation in the preheated oven and bake until the edges are lightly browned and the center is set but still slightly jiggly, about 50-60 minutes. The wonderful aroma wafting through your kitchen will make waiting difficult!
9. Cool before serving: Allow your Pumpkin Dump Cake to cool for at least 30 minutes before serving. This cooling time helps the layers set properly.
10. Serve and enjoy: Scoop generous portions into dessert bowls. For an extra-special touch, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Each serving provides:

• Calories: 434
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 82mg
• Sodium: 512mg
• Total Carbohydrates: 58g
• Dietary Fiber: 3g
• Sugars: 36g
• Protein: 8g
• Vitamin A: 215% DV
• Calcium: 12% DV
• Iron: 10% DV

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Consult a doctor or registered dietitian before preparing this recipe for personal consumption if following a medically restrictive diet.

What Our Readers Are Saying

Mary from Michigan writes: “Made this for Thanksgiving and it was a huge hit! Much easier than traditional pumpkin pie but just as delicious. The pecan topping adds the perfect crunch.”

Tom from Oregon says: “I added a teaspoon of vanilla to the pumpkin mixture and used walnuts instead of pecans. Delicious and so simple to make!”

Jennifer from Texas shares: “This has become our family’s go-to fall dessert. My kids request it even more than traditional pumpkin pie. I sometimes add a layer of butterscotch chips between the pumpkin and cake mix for extra sweetness.”

Tips and Variations

• Make ahead: This dessert improves after sitting for a day, making it perfect for preparing ahead of time.
• Storage: Cover and refrigerate leftover cake for up to 5 days.
• Freezing: Individual portions freeze well for up to 3 months. Thaw overnight in the refrigerator.
• Gluten-free option: Use your favorite gluten-free cake mix instead of traditional spice cake.
• Nut alternatives: Walnuts or sliced almonds make excellent substitutes for pecans.
• Extra spice: For an even more pronounced flavor, add a pinch of nutmeg or cardamom to the pumpkin mixture.
• Topping variations: Some readers have added a layer of toffee bits or butterscotch chips before the cake mix for extra sweetness.

When autumn leaves begin to fall and there’s a chill in the air, this Pumpkin Dump Cake offers the perfect blend of convenience and comfort. Whether you’re an experienced baker or just getting started in the kitchen, this foolproof recipe delivers impressive results with minimal effort, exactly what we all need during the busy holiday season!

Pumpkin Dump Cake: The Ultimate Fall Dessert That Anyone Can Make

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• Author: mymamarecipes.com
• Total Time: 1 hour
• Yield: 12 servings (1 9×13-inch cake) 1x
• Diet: Vegetarian

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Description

This easy Pumpkin Dump Cake is the ultimate fall dessert that blends the creamy texture of pumpkin pie with the crumbly goodness of spice cake. Topped with buttery pecans and warm spices, this no-fuss dessert is perfect for cozy gatherings and holiday celebrations.

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Ingredients

Scale 1x2x3x

• 1 (29 oz) can pumpkin puree (not pumpkin pie filling)

• 1 (12 oz) can evaporated milk

• 3 large eggs, room temperature

• ½ cup packed brown sugar

• ½ cup white sugar

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ½ tsp salt

• 1 (15.25 oz) package spice cake mix

• ½ cup coarsely chopped pecans

• ½ cup butter, melted

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Instructions

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.

• Mix pumpkin base: In a large bowl, whisk together pumpkin puree, evaporated milk, and eggs until smooth. Add sugars, cinnamon, ginger, cloves, and salt. Mix well.

• Pour into pan: Spread pumpkin mixture evenly into prepared pan.

• Add toppings: Sprinkle dry spice cake mix evenly over the pumpkin layer. Top with chopped pecans.

• Drizzle butter: Pour melted butter evenly over the cake mix.

• Bake: Bake for 50–60 minutes, until the center is set and the edges are golden brown.

• Cool and serve: Let cool for at least 30 minutes before serving. Serve with whipped cream or ice cream.

Notes

Do not stir the cake mix into the pumpkin base.

Make ahead for better flavor the next day.

You can swap pecans with walnuts or almonds.

For added sweetness, sprinkle toffee or butterscotch chips before the cake mix.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin dump cake, fall dessert, spice cake, easy pumpkin dessert, thanksgiving dessert, canned pumpkin recipe