Looking for the easiest fall dessert that tastes like you spent hours in the kitchen? This pumpkin dump cake recipe is about to become your new favorite! With just a few simple ingredients and minimal prep time, you'll create a warm, cozy dessert that perfectly combines the richness of pumpkin pie with the buttery crunch of cake mix. It's so simple, you'll wonder why you haven't tried it sooner!
Why You'll Love This Pumpkin Dump Cake Recipe
Fall baking doesn't get any easier than this crowd-pleasing dessert. The magic happens when the cake mix creates a golden, buttery crust over a creamy pumpkin pie filling, all in one pan. Perfect for Thanksgiving, potlucks, or any autumn gathering, this recipe takes the stress out of dessert making while delivering incredible results.
Jump to:
Ingredients
the Pumpkin Layer:
- 2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
the Topping:
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
- Whipped cream for serving (optional)
Instructions
Prepare Your Pan
- Preheat your oven to 350°F (175°C)
- Grease a 9x13 inch baking dish with butter or cooking spray
- Set aside while you prepare the filling
Create the Pumpkin Layer
- In a large mixing bowl, combine the pumpkin puree and evaporated milk
- Add eggs one at a time, whisking well after each addition
- Mix in the sugar, pumpkin pie spice, and salt until smooth
- Pour the mixture into your prepared baking dish
Add the Cake Layer
- Sprinkle the dry cake mix evenly over the pumpkin mixture
- Pour the melted butter evenly over the cake mix
- If using pecans, sprinkle them on top
- DO NOT STIR - this creates the signature layers
Bake
- Bake for 50-60 minutes, or until the top is golden brown
- The center should be set with minimal jiggle
- Let cool for at least 30 minutes before serving
Pro Tips for the Perfect Pumpkin Dump Cake Recipe
- Ensure the butter covers all of the cake mix to prevent dry patches
- Use room temperature eggs for better mixing
- Place the baking dish on a sheet pan to catch any potential overflow
- For extra fall flavor, add ½ teaspoon of cinnamon to the cake mix
Recipe Variations & Substitutions
- Make it dairy-free by using coconut milk instead of evaporated milk and dairy-free cake mix
- Try spice cake mix instead of yellow cake mix for extra autumn flavor
- Swap pecans for walnuts or leave nuts out entirely
- Add a layer of chocolate chips for a decadent twist
Equipment Needed
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sheet pan (optional, for catching spills)
Storage Instructions
- Room Temperature: Cover and store for up to 2 days
- Refrigerator: Will keep fresh for up to 5 days
- Freezer: Can be frozen for up to 3 months (wrap tightly in plastic wrap and foil)
- To reheat: Warm individual portions in the microwave for 30-45 seconds
Top Tip
Don't skip letting the cake cool for at least 30 minutes! This cooling period allows the pumpkin layer to set properly and makes serving much easier. The flavors also develop beautifully as it cools.
FAQ
No, stick with pure pumpkin puree. Pumpkin pie filling already contains spices and sweeteners that would throw off the balance of flavors in this recipe.
The name comes from the cooking method - you simply "dump" the ingredients into the pan in layers without mixing them together.
Yes! This cake actually tastes better the next day as the flavors have time to meld. Make it up to 24 hours in advance and store in the refrigerator.
The top should be golden brown and feel set when lightly pressed. A knife inserted into the center should come out mostly clean, though it may have some moisture from the pumpkin layer.
This pumpkin dump cake combines the best of pumpkin pie and cake in one easy dessert. At just over $1 per serving, it's budget-friendly and perfect for fall gatherings. With minimal prep time and make-ahead convenience, you'll get maximum flavor for minimum effort. Give it a try – your kitchen will smell amazing!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with /Pumpkin Dump Cake Recipe
Pumpkin Dump Cake Recipe
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sheet pan (optional, for catching spills)
Ingredients
Pumpkin Layer
- 2 15 oz cans pumpkin puree
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Topping
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted
- 1 cup chopped pecans optional
- Whipped cream for serving optional
Instructions
Prepare Your Pan
- Preheat your oven to 350°F (175°C)
- Grease a 9x13 inch baking dish with butter or cooking spray
- Set aside while you prepare the filling
Create the Pumpkin Layer
- In a large mixing bowl, combine the pumpkin puree and evaporated milk
- Add eggs one at a time, whisking well after each addition
- Mix in the sugar, pumpkin pie spice, and salt until smooth
- Pour the mixture into your prepared baking dish
Add the Cake Layer
- Sprinkle the dry cake mix evenly over the pumpkin mixture
- Pour the melted butter evenly over the cake mix
- If using pecans, sprinkle them on top
- DO NOT STIR - this creates the signature layers
Bake
- Bake for 50-60 minutes, or until the top is golden brown
- The center should be set with minimal jiggle
- Let cool for at least 30 minutes before serving
Notes
- Use pure pumpkin puree, not pumpkin pie filling
- Ensure butter covers all dry cake mix
- Can be made 24 hours in advance
- Best served warm or at room temperature with whipped cream
Leave a Reply