Pumpkin Dump Cake
This quick and easy Pumpkin Dump Cake is the perfect dessert to whip up this Fall. It's all of the flavors that we love in pumpkin pie but with a crunchy, buttery cake mix cobbler top. Bring this crowd-pleasing pumpkin dump cake recipe to your next gathering!
Nothing could be easier than throwing together a bunch of ingredients to make an easy pumpkin dump cake. This one turns out amazing every time! Grab a yellow cake mix and hold on for the ride because this one comes together fast.
A simple yellow cake mix is dressed up with pumpkin puree, pumpkin pie spice, and pecans to become your newest family favorite, perfect for Fall, Thanksgiving, Christmas, or any time you crave a little pumpkin pie spice in your life.
What is Pumpkin Dump Cake?
A dump cake is made by dumping ingredients together, smoothing a cake mix on top, covering it all with butter, and baking it in the oven. The result is a lot like a cobbler but without having to be made from scratch. The bottom layer soaks up through the cake mix as it bakes and creates a warm, delicious cake ready for ice cream or whipped cream.
Ingredients for Pumpkin Dump Cake
- Pumpkin Purée - Buy a can or make your own with a pie pumpkin.
- Light Brown Sugar - Use dark brown sugar if you need to.
- Granulated Sugar -
- Pumpkin Pie Spice - Follow the recipe at that link to make your own! It's very simple.
- Vanilla Extract - I love Rodelle vanilla extract for store-bought or you can make your own vanilla extract!
- Large Eggs - I always use large eggs and recommend that you do as well for my recipes.
- Evaporated Milk - I love the richness and flavor that the evaporated milk provides to the cake.
- Yellow Cake Mix - Spice cake mix works too.
- Chopped Pecans - You can also use chopped walnuts. This gives our cake a really nice crunch on top, so you don't need frosting.
- Butter - It's best to cut the butter into small pieces so it melts easier.
How to Make a Pumpkin Dump Cake
- Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick baking spray.
- In a large bowl, add the pumpkin purée, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, and eggs. Whisk until the eggs are incorporated.
- Add in the evaporated milk and continue to whisk until incorporated.
- Pour the pumpkin mixture into the bottom of the prepared pan.
- Sprinkle the yellow cake mix on top of the pumpkin mixture until it’s evenly distributed. You can carefully smooth it out by running the bottom of a spoon on the ridges of the cake mix to smooth it. Don’t mix it!
- Sprinkle the chopped pecans on top of the cake mix.
- Spoon the melted butter all over the top of the cake mix.
- Place in the preheated oven and bake for 55 minutes to one hour until the edges of the cake are golden brown and the center doesn’t jiggle like wet batter.
- Remove from the oven and allow to cool to room temperature.
- You can serve it now or place it in the fridge to chill and serve it later cold.
- Top with whipped cream.
Tips for Best Results
If you want even more sweetness, you can top this cake with caramel sauce or a simple powdered sugar or cream cheese glaze.
Don't like nuts? Instead, you can use crushed graham crackers, toffee bits, or even chocolate chips.
Discover what favorite pumpkin desserts should be at your Thanksgiving table this year
Enjoy our recipe, warm or cold - this cake works both ways!
Frequently Asked Questions
How do I store leftover pumpkin dump cake?
Cover with plastic wrap and store in the refrigerator for up to 4 days. If you want to enjoy it warm, reheat it in the microwave for ten to thirty seconds at a time until it is ready to eat.
Can I freeze pumpkin dump cake?
Yes. Wrap each piece in plastic wrap and put them in an airtight container. Keep frozen for up to three months.
Does pumpkin dump cake need to be refrigerated?
Yes. It will keep best in the refrigerator.
Can pumpkin dump cake be made ahead?
Yes. You can make it up to three days in advance and chill it. Serve it chilled with whipped cream or reheat it in the oven when you are ready for it.
Do you put icing on pumpkin pie dump cake?
No. This recipe does not call for any icing. You could make a simple powdered sugar glaze if you wish.
How do you know if pumpkin dump cake is ready?
Bake it until the edges of the cake are golden brown and the center doesn’t jiggle like wet batter.
How long do I cook pumpkin dump cake?
55-60 minutes.
More Great Dump Cake Recipes
- Pineapple Upside Down Dump Cake
- Strawberry Mandarin Orange Dump Cake
- Caramel Apple Dump Cake
- Lemon Blueberry Dump Cake
Pumpkin Dump Cake
Ingredients
- 15 ounces pumpkin purée
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoon vanilla extract
- 2 large eggs
- 12 ounces evaporated milk
- 15.25 ounce box yellow cake mix spice cake mix works too
- ½ cup chopped pecans
- ¾ cup butter melted
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick baking spray.
- In a large bowl, add in the pumpkin purée, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract and eggs. Whisk until the eggs are incorporated.
- Add in the evaporated milk and continue to whisk until incorporated.
- Pour the pumpkin mixture into the bottom of the prepared pan.
- Sprinkle the yellow cake mix on top of the pumpkin mixture until it’s evenly distributed. You can carefully smooth it out by running the bottom of a spoon on the ridges of the cake mix to smooth it. Don’t mix it!
- Sprinkle the chopped pecans on top of the cake mix.
- Spoon the melted butter all over the top of the cake mix.
- Place in the preheated oven and bake for 55 minutes to one hour until the edges of the cake are golden brown and center doesn’t jiggle like wet batter.
- Remove from the oven and allow to cool to room temperature.
- You can serve now or place in the fridge to chill and serve later.
- Top with whipped cream.
- Cover with plastic wrap and store in the refrigerator for up to 4 days.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
This looks like a great recipe and I'm going to make for Labor Day BBQ. Thank for a great recipe!!
Yayyyy! Let me know how it turns out!