Quick and easy pumpkin dump cake takes a yellow cake mix to an entirely new level. A dash or two of pumpkin pie spice adds plenty of warmth and the pumpkin puree adds moisture for a perfectly cozy dessert this fall!
Why this recipe works
Pumpkin dump cake has arrived on scene just in time for your fall baking frenzy. Warm and cozy pumpkin flavors are layered throughout the base which is then sprinkled with dry cake mix, chopped pecans, and plenty of butter. Finally, bake it in a toasty oven until golden and that’s all. It’s really as easy as mix, dump, and bake with this one.
So, what exactly is a dump cake? It’s meant to be a super easy dessert, typically made with fruit (though there are SO many different variations out there) such as pineapple dump cake, peach cobbler dump cake or caramel apple dump cake. It’s exactly as the name describes it to be. Basically, you lay down the base in a baking dish, this version uses a pumpkin puree mixture, then you sprinkle the dry cake mix on top which is then drizzled with melted butter. The result is similar to a cobbler with a delicious crumbly topping over the top of your base layer, whichever flavor that may be! It’s insanely easy and a great way to jazz up a cake mix.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – We used a standard-size (15.25 ounces) box of Duncan Hines Perfectly Moist Classic Yellow Cake Mix – the dry mix only. You can use a different flavored cake mix such as white, pumpkin, or spice cake if desired.
PUMPKIN – Be sure you use canned pumpkin puree and not pumpkin pie filling.
ADDITIONS – Feel free to swap out the pecans for walnuts or any type of nuts you like, or simply omit them entirely.
How to Make Pumpkin Dump Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Spray the inside of a 9 by 13-inch baking dish with nonstick cooking spray.
- Add the pumpkin, milk, eggs, brown sugar, pumpkin pie spice, and salt to a large bowl. Whisk to combine.
- Pour the pumpkin mixture into the prepared baking pan. Sprinkle the dry cake mix evenly across the top, and then sprinkle on the pecans. Drizzle the melted butter on the top, trying not to leave dry patches of cake mix.
- Bake until the cake is set in the center and golden brown on the top, about 45 to 60 minutes. (If it’s starting to over-brown before it’s done cooking, cover the top with a foil tent.)
- Let it sit for about 15 minutes before slicing and serving.
Frequently Asked Questions & Expert Tips
Store the cake with an air-tight lid or tightly covered with plastic wrap in the refrigerator for up to 3 days.
Yes, you can easily prepare, bake, cool, and chill the pumpkin dump cake in the refrigerator (covered) a day in advance.
Serving Suggestions
Serve pumpkin dump cake as is, warm with a scoop of vanilla ice cream, or a drizzle of caramel. It’s also delicious when served with whipped cream or powdered sugar dusted on top. Enjoy warm or chilled, it’s up to you!
More Pumpkin Dessert Recipes
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Pumpkin Dump Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- non stick cooking spray
- 15 ounces pumpkin puree 1 can
- 12 ounces evaporated milk 1 can
- 3 large eggs
- ¾ cup light brown sugar lightly packed
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 15.25 ounce dry yellow cake mix we used Duncan Hines
- 1 cup pecans chopped
- 1 cup unsalted butter melted
Things You’ll Need
Before You Begin
- Be sure you use canned pumpkin puree and not pumpkin pie filling.
- We used a standard-size (15.25 ounces) box of Duncan Hines Perfectly Moist Classic Yellow Cake Mix – the dry mix only. You can use a different flavored cake mix such as white, pumpkin, or spice cake if desired.
- Feel free to swap out the pecans for walnuts or any type of nuts you like, or simply omit them entirely.
- Store the cake with an air-tight lid or tightly covered with plastic wrap in the refrigerator for up to 3 days.
- You can easily prepare, bake, cool, and chill the pumpkin dump cake in the refrigerator (covered) a day in advance.
Instructions
- Preheat the oven to 350F. Spray the inside of a 9 by 13-inch baking pan with nonstick cooking spray.
- Add the pumpkin, milk, eggs, brown sugar, pumpkin pie spice, and salt to a large bowl. Whisk to combine.
- Pour the pumpkin mixture into the prepared baking pan. Sprinkle the dry cake mix evenly across the top, and then sprinkle on the pecans. Drizzle the melted butter on the top, trying not to leave dry patches of cake mix.
- Bake until the cake is set in the center and golden brown on the top, about 45 to 60 minutes. (If it’s starting to over-brown before it’s done cooking, cover the top with a foil tent.)
- Let it sit for about 15 minutes before slicing and serving.
Nutrition
Lindsay Formaro
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Charlene lang says
Can you use gluten free cake mix in this recipe?
Amanda Davis says
We haven’t tested that with this recipe. If you decide to experiment, we would love to hear your results!