Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 29 ounces canned 100% pure pumpkin purée; 12 ounce can evaporated milk (not sweetened condensed milk); 1/2 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 13.25 ounce box yellow cake mix; 1/2 cup toasted pecans, finely chopped; 1 cup butter, melted; Whipped cream, for serving

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Pumpkin Dump Cake is a simple, cozy dessert that combines a creamy pumpkin spice filling with a buttery, golden crumble topping. Perfect for fall , this easy-to-make cake comes together in minutes and is delightful served with whipped cream.

Pumpkin Dump Cake

Why You’ll Love This Recipe

Minimal prep with maximum flavor
Creamy pumpkin filling with warm pumpkin spice notes
Crunchy, buttery cake topping with toasted pecans
Perfect for fall gatherings or holiday desserts
Uses pantry staples like canned pumpkin and boxed cake mix
Can be made ahead and served warm or at room temperature
Easy to scale for larger or smaller servings
No mixer required, just a whisk and spoon
Comforting and kid-friendly
Delicious topped with whipped cream or a sprinkle of cinnamon

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

29 ounces canned 100% pure pumpkin purée
12-ounce can evaporated milk (not sweetened condensed milk)
½ cup granulated sugar
½ cup brown sugar
3 large eggs
2 teaspoons pumpkin pie spice (store-bought or homemade)
½ teaspoon salt
13.25-ounce box yellow cake mix
½ cup toasted pecans, finely chopped
1 cup butter, melted
Whipped cream, for serving

Directions

Preheat the oven to 350°F and grease a 9×13-inch pan with nonstick cooking spray.
In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared pan.
Sprinkle the yellow cake mix evenly over the pumpkin mixture, followed by the toasted pecans.
Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible to ensure a golden, crispy topping.
Bake for 55–60 minutes until the topping is golden brown. If the topping begins to brown too quickly, tent foil over the cake to prevent burning. Check at around 45 minutes.
Let the cake stand for at least 30 minutes before slicing to allow it to set.
Serve slices with whipped cream and a light dusting of cinnamon if desired.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 55 minutes
Stand Time: 30 minutes
Total Time: 1 hour 35 minutes

Variations

Spiced Up: Add ½ teaspoon ground ginger or nutmeg for extra warmth.
Nut-Free: Omit pecans or substitute with sunflower seeds.
Chocolate Twist: Sprinkle mini chocolate chips over the pumpkin layer before topping with cake mix.
Maple Flavor: Drizzle a little maple syrup over the top before baking.
Mini Cakes: Bake in individual ramekins for personal servings.
Gluten-Free: Use a gluten-free yellow cake mix.
Extra Crunch: Add a handful of toasted oats to the topping.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months.
Reheat (Oven): Warm at 325°F for 10–15 minutes.
Reheat (Microwave): Heat individual portions in 20–30 second intervals until warm.
Serving Tip: Top with fresh whipped cream just before serving for best texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, roast and puree fresh pumpkin before measuring 29 ounces for the recipe.

Can I make this ahead of time?

Yes, you can assemble it a day in advance and bake it just before serving.

Can I use sweetened condensed milk instead of evaporated milk?

No, evaporated milk is recommended for proper consistency. Sweetened condensed milk will make it overly sweet and dense.

Can I use a different cake mix?

Yes, yellow cake mix works best, but spice cake or butter cake can be used for variation.

Can I omit the pecans?

Yes, the cake will still be delicious without nuts.

Can I make this gluten-free?

Yes, use a gluten-free yellow cake mix to make the dessert safe for gluten-free diets.

How do I prevent the topping from burning?

Tent aluminum foil over the cake if the topping starts browning before the pumpkin layer is fully cooked.

Can I make mini dump cakes?

Yes, divide the ingredients into ramekins and bake for 25–30 minutes.

How long should the cake cool before serving?

Allow it to stand for at least 30 minutes so it can set for clean slices.

Can I add extra flavorings?

Yes, add a teaspoon of vanilla extract to the pumpkin mixture for added depth.

Conclusion

Pumpkin Dump Cake is a foolproof fall dessert that combines creamy pumpkin filling with a buttery, crunchy topping. Quick to prepare and full of comforting flavors, it’s perfect for family gatherings, or simply enjoying a sweet slice with whipped cream.