Pumpkin Dump Cake Recipe

Introduction

Pumpkin Dump Cake is an easy, cozy dessert perfect for fall or any time you crave a warm, spiced treat. With simple ingredients and minimal prep, this cake offers the classic flavors of pumpkin pie in a moist, tender cake form. It’s great for family gatherings or casual weeknight desserts.

Ingredients

• 29 ounces pumpkin (1 can, not pumpkin pie filling)
• 28 ounces sweetened condensed milk (2 – 14 ounce cans)
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/2 cups pecans, chopped
• 15.25 ounces yellow cake mix (1 box, do not prepare cake according to box)
• 1/2 cup milk
• 1/2 cup butter, melted
• Optional toppings: sweetened whipped cream (or whipped topping), caramel sauce (or butterscotch or maple), and chopped nuts

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly butter a 13×9-inch baking dish or spray it with nonstick spray.
2. Step 2: In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt until well combined. Pour this mixture into the prepared baking dish and spread it evenly.
3. Step 3: Sprinkle the chopped pecans evenly over the pumpkin mixture.
4. Step 4: Evenly sprinkle the dry yellow cake mix over the pecans.
5. Step 5: Mix together the milk and melted butter. Pour this mixture evenly over the dry cake mix, covering as much of it as possible. You can gently swirl the pan to help distribute the butter and milk mixture.
6. Step 6: Bake the dump cake for 45 to 60 minutes, or until golden brown around the edges and on top. Allow it to cool slightly before serving.
7. Step 7: Serve warm, at room temperature, or cold. Add your favorite toppings such as whipped cream, caramel sauce, or extra chopped nuts, if desired.

Tips & Variations

• Choose a cake mix without pudding in the mix for best results, as pudding mixes don’t work as well with dump cakes.
• Swap pecans for your favorite nuts or mix-ins like walnuts, toffee chips, chocolate chips, or cinnamon chips.
• If you don’t have pumpkin pie spice, feel free to use your preferred pumpkin spice blend, cinnamon, or another spice mixture.
• Try to cover as much of the dry cake mix as possible with the butter and milk mixture to avoid dry spots after baking. Add a bit more melted butter if needed.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds to enjoy a warm dessert. You can also serve it chilled if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked, pureed fresh pumpkin in place of canned pumpkin. Make sure it is well drained and has the same consistency as canned pumpkin for the best texture.

Can I make this cake gluten-free?

Absolutely. Use a gluten-free yellow cake mix and verify that all other ingredients, like the spice blend and toppings, are gluten-free.

Pumpkin Dump Cake Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 71 reviews

This easy Pumpkin Dump Cake is a delicious, fuss-free dessert combining the warm flavors of pumpkin, pumpkin pie spice, and a buttery yellow cake topping. With simple pantry ingredients like canned pumpkin, sweetened condensed milk, and cake mix, this cozy fall dessert comes together quickly and bakes into a moist, spiced treat topped with crunchy pecans. Perfect to serve warm with whipped cream and caramel sauce for a comforting finish.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Mixture

• 29 ounces pumpkin (1 can, not pumpkin pie filling)
• 28 ounces sweetened condensed milk (2 – 14 ounce cans)
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Topping

• 1 1/2 cups pecans, chopped
• 15.25 ounces yellow cake mix (1 box, do not prepare cake according to box)
• 1/2 cup milk
• 1/2 cup butter, melted

Optional Toppings

• Sweetened whipped cream or whipped topping
• Caramel sauce or butterscotch or maple syrup
• Chopped nuts

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly butter or spray a 13×9-inch baking dish with nonstick spray to prevent sticking.
2. Mix Pumpkin Base: In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined. Pour this evenly into the prepared baking dish.
3. Add Nut Layer: Sprinkle the chopped pecans evenly over the pumpkin mixture, ensuring good coverage for a crunchy texture.
4. Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pecans and pumpkin layer. Do not prepare the cake mix as instructed on the box; use it dry.
5. Combine Milk and Butter: In a small bowl, mix together the milk and melted butter. Pour or drizzle this mixture evenly over the dry cake mix. Try to cover as much of the cake mix as possible to help it bake moist and flavorful. You can gently swirl the pan to distribute the liquid evenly.
6. Bake: Place the baking dish in the preheated oven and bake for about 45 to 60 minutes, or until the top is golden brown and the edges are bubbly. Baking times may vary slightly depending on your oven.
7. Cool and Serve: Allow the cake to cool slightly before serving. It can be enjoyed warm, at room temperature, or chilled. For an extra special treat, top with sweetened whipped cream, caramel sauce, or additional nuts.

Notes

• Avoid cake mixes that contain pudding as they may not yield the best results for this dump cake recipe.
• Feel free to substitute pecans with your favorite nuts such as walnuts or add mix-ins like toffee chips, chocolate chips, or cinnamon chips.
• Alternatively, pumpkin pie spice can be replaced with your preferred pumpkin spice blend, cinnamon, or other warm spices.
• When pouring the milk and butter mixture over the cake mix, try to cover it as fully as possible to prevent dryness. You can add a bit more melted butter if needed.

Keywords: pumpkin dump cake, easy pumpkin dessert, fall desserts, quick pumpkin cake, spiced pumpkin cake