Our Pumpkin Dump Cake is one of those fall desserts we make when we need something easy, delicious and no-fail.
We got the recipe from Lorin’s aunt a long time ago and now make it for every Thanksgiving and many fall potlucks. Not only is it beyond delicious, but it’s so simple to make as well. You mix up a pumpkin pie-style base, sprinkle cake mix and pecans over the top, then add thin slices of butter and let the oven do the rest. It bakes up with a creamy pumpkin layer underneath and a buttery, golden topping on top.
Serve it warm with whipped cream, Vanilla Ice Cream or even Caramel Sauce. We promise everyone will love it and it won’t disappoint.
Why you’ll love it + Why it works:
- No-fuss preparation. Dump cake requires minimal effort and time, making it an ideal easy cake recipe for busy schedules.
- Fall flavor so easy! Tastes like pumpkin pie with a buttery cake topping.
- Custard-style pumpkin base. Eggs and evaporated milk help the pumpkin layer set like pie.
- Thin butter slices bake the topping. Covering cake mix with butter prevents dry spots and creates a golden crust.
Pumpkin Dump Cake Ingredients
- Pumpkin puree (1 (30-ounce) can): Forms the creamy custard base with natural sweetness and moisture. Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in the pumpkin dump cake recipe.
- Evaporated milk (1 (16-ounce) can): Adds richness and helps the pumpkin set silky and smooth.
- Ginger (1 teaspoon): Bright, zesty spice that lifts the pumpkin flavor.
- Ground cloves (½ teaspoon): Deep, warm spice that adds cozy bakery aroma.
- Sugar (1 cup): Sweetens the custard and balances the spices.
- Eggs (4): Set the custard so it slices and scoops cleanly.
- Cinnamon (2 teaspoons): Signature spice that makes the pumpkin shine.
- Yellow cake mix (1 (15.25-ounce) package): “Dumped” on top to create a buttery, crumbly crust as it bakes. You are only using the dry cake mix. If you don’t have yellow cake mix, use a pumpkin spice cake mix or white cake mix.
- Chopped pecans (1 cup): Toasty crunch that contrasts the soft filling. Or walnuts, toffee bits, mini chocolate chips, or crushed graham crackers.
- Butter (¾ cup): Thin slices melt into the cake mix for a crisp, golden topping.
How to Make a Pumpkin Dump Cake
PREP. Preheat oven to 350°F.
BATTER. Mix 1 can pumpkin puree, 1 can evaporated milk, 1 teaspoon ginger, ½ teaspoon cloves, 1 cup sugar, 4 eggs, and 2 teaspoons cinnamon in a large bowl. Pour the pumpkin mixture into a greased and floured 9×13 pan.
TOPPING. Sprinkle the dry cake mix on top then add 1 cup chopped pecans on top. Cut ¾ cup butter very thin and place them evenly over the crumble topping.
BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Homemade Vanilla Ice Cream, and even a Caramel Sauce drizzle if you’re feeling extra fancy.
Kristyn’s Recipe Tips
- Grease and flour the pan so slices lift cleanly with tidy edges.
- Slice butter very thin to cover the surface evenly, this ensures an even, crunchy top.
- If you spot dry cake mix near the end, add a few tiny butter pieces and bake a little longer.
- Do not stir after layering, the topping should stay on the surface to crisp.
- Let it rest 15 to 20 minutes before serving so the custard sets.
- It really is great on its own but served with vanilla ice cream, homemade whipped cream and caramel sauce is our favorite!
- Make-ahead tip: bake the day before, then rewarm in the oven before serving.
Pumpkin Dump Cake Recipe
Video
Ingredients
- 1 (30-ounce) can pumpkin puree
- 1 (16-ounce) can evaporated milk
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- 1 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 (15.25-ounce) package yellow cake mix
- 1 cup chopped pecans
- ¾ cup butter
Instructions
- Preheat oven to 350°F.
- Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
- Sprinkle cake mix and chopped pecans on top.
- Cut butter very thin and cover all over the cake mix.
- Bake for 1 hour and serve warm with whipped cream. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Yes! Whisk 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt, plus 4 tablespoons butter (½ stick). Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.
We like to serve this pumpkin dump cake recipe warm, but you can store leftovers, covered, in the fridge. It should last for at least 2 days.
Reheat a slice by microwaving in 30-second intervals until it is the desired temperature.
To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil.
For the leftover cake, divide it into individual freezer containers. Thawovernight in the fridge and serve chilled or reheat the slices in the microwave.
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This recipe was first shared September, 2018.
Perfect dessert for the fall. My whole family raved over it. We had it warm with whip cream, as well as cold with icecream. We loved it both ways, but prefer it cold. The crunch on top with the delicious pecan flavor sets this dessert above many other pumpkin desserts.
I am glad everyone likes it! Yes, both ways are great 🙂 Thank you so much for sharing that!
Love how soft this is & love the layers!! My family will love this for Thanksgiving!!
This recipe was so simple to make and tasted AMAZING! Making it again for a Thanksgiving dessert!
This sounds so good! I would like to make it. I bought the pie filling before realizing it is made with pumpkin puree. Can this be made with the pie filling?
I am sure it could, though I have not tried. May change it a tad, but it should be ok 🙂
This looks so yummy and i would like to make in a BEAUTIFULly designed bundt cake. Can i nake this cake in a bundt?
I personally have not tried. I am sure it could work, but I am not 100% positive.
Mine is coming out runny and i followed recipe EXACTLY. I think it is too much milk. I need help though, i dont understand why it is runny. I will remake one tomOrrow as it is for a thansgiving celebration we Are having. Please help
Hmm..I am not sure why? Did you use evaporated milk? All the amounts are correct, so I am not sure why it came out runny. I am sorry. I wish I knew for sure.
I just took this out of the oven, smells sooooo good.
Yay!! Hope you liked it!
What if i poured the melted butter over with 10 min left of baking? I forgot about it.
How did it turn out??
This was an absolutely awesome recipe, i made a few changes however, i didnt have pumpkin so i use squash from my garden , i used half and half that i needed to use before it soured.
So glad you liked it!! Thanks for sharing what you did!!
Freakin awesome! Just Re remember to break up any clumps in the cake mix with your fingers Be before adding the butter on top. Also sliCe the cold butter very very thin so it covers the entire top!
Thank you for sharing that! Glad you like it!
this cake Is perfect for the fall season! super tasty!