Pumpkin dump cake is all the best parts of pumpkin pie covered in a sweet cakey-crisp topping dotted with chopped pecans and smothered in melted butter in the best of ways. Yes…Seriously!
Pumpkin Dump Cake
This cake is soooo easy and delicious, it just might blow your mind! It’s rich, creamy, crunchy, and beyond delicious!!! I love the soft savory pumpkin flavor tempered with warm winter spices and a sweet crunchy cakey topping. The pecans crunch really takes it over the top for me.
So, this is a simple layer cake made in a 9X13 inch baking dish. Don’t let that fool you into thinking that the taste of this is cake is anything other than outstanding. This simple, humble cake is always on my holiday dessert buffet.
If you’ve fallen in love with dump cakes like I have, please try my lemon dump cake, peach dump cake, cherry pineapple dump cake, and apple dump cake next. Dump cakes do not disappoint!
Pumpkin Ingredient Notes
- Press: When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
- Done: Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
- Cake Mix: When making this recipe, I usually opt for a pumpkin cake with a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? You’ll want to cover it loosely with cling wrap or foil to protect its integrity. This cake can last up to 3-4 days in the fridge.
- Can You Freeze This? Absolutely! This scrumptious pumpkin dump cake with cake mix freezes beautifully and it’s every bit as crave-worthy upon serving. Just let it cool completely before preparing for the freezer. I prefer to double wrap mine in plastic wrap, then in aluminum foil for extra protection. It’ll stay fresh and yummy for up to a month.
- For best results slow thaw in the fridge for up to 24 hours before serving. Since this cake contains pumpkin puree, it can only be stored in the freezer for 2-3 months.
- Make-Ahead Tips: This crazy simple pumpkin pie dump cake only has a 10-minute prep time so there really isn’t a bunch of prep to speak of. But, it’s great in the fridge for a few days so you can always make it a day ahead.
Serving Recommendations
This is absolutely delicious with a scoop of vanilla ice cream or homemade whipped cream, drizzled with my homemade caramel sauce! Of course, you can also simply buy commercially prepared caramel sauce as well.
Step By Step How To Make Pumpkin Dump Cake
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt with an electric mixer.
- Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down.
- Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
- Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.
More Pumpkin Dessert Recipes
- Pumpkin Pie
- Pumpkin Bundt Cake
- Impossible Pumpkin Pie Cupcakes
- Pumpkin Scones
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Spice Cookies
- Pumpkin Sugar Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Lasagna
Pumpkin Dump Cake
Pumpkin dump cake is all the best parts of pumpkin pie covered in a sweet cakey topping with chopped pecans & smothered in melted butter in the best of ways
Servings: 12 servings
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs large
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1 1/2 cups pecans chopped
- 1 cup unsalted butter melted
Instructions
- Prep. Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
- Combine. In a large bowl, combine pumpkin puree (1 15-ounce can), evaporated milk (1 12-ounce can), eggs (4), sugar (1 1/2 cups), pumpkin pie spice (2 teaspoons), and salt (1/2 teaspoon) with an electric mixer. Mix well, and spread into the prepared pan. Sprinkle cake mix (1 15.25-ounce box) over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans (1 1/2 cups) evenly over the cake mix, then drizzle with melted butter (1 cup).
- Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.
Fans Also Made:
Notes
- Press: When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
- Done: Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
- Cake Mix: When making this recipe, I usually opt for a pumpkin cake with a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix.
Nutrition
Serving: 1/12 of the recipe | Calories: 540kcal | Carbohydrates: 61g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 103mg | Sodium: 444mg | Potassium: 234mg | Fiber: 2g | Sugar: 45g | Vitamin A: 6142IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg
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Hello,
Looks great getting ready to make my own right now… Just a question the yellow cake mixture is it just the powder format of does it have to be prepped as according to the instructions on the box?
Thank you
HAPPY THANKSGIVING
Ashley
Hi Ashley. Ignore the package instructions and just use the mix as an ingredient.
i made it with a 15 oz can of pumpkin and yes it is a bit runny but cooks up fine. It tastes very good. I have a question – does it need to be refrigerated? Does anybody know?
Hey Tammy. So glad you liked it. Honestly, I do not know if it has to be refrigerated. I’m sorry. I refrigerate mine if I have any extra but I don’t know if it has to be.
Hmm..every other pumpkin dump cake calls for a 29oz can of pumpkin, not 15 0z. Mine is in the oven, but it looks awfully runny. Has anyone actually made this recipe yet?
Hi Mary Beth. Well, I have made it 🙂 I definitely use 15 ounces and it works great.
I first found this recipe inside an egg carton. I made for a potluck should have made two! It goes quickly and even pumpkin pie haters like this!
I first found this recipe inside an egg carton. I made for a potluck should have made two! It goes quickly and even pumpkin pie haters like this!
This cake sounds great and a wonderful alternative to the sometimes boring pumpkin pie. I see the recipe specifies white sugar. Do you think it would be okay to substitute brown sugar or even half brown sugar? Thanks so much. Your site is great.
Sue in your comments is a friend of mine and I am going to her luncheon – I hope she makes this – looks delish!
sandie
What a fabulous way to enjoy my favorite fall treat-pumpkin! I'm so glad I'm able to type again. I've missed visiting and commenting on your blog. I hope you are doing well and enjoying a restful Sunday. Hugs from Austin, my friend!
Anything that relates in any way, shape or form to a pumpkin pie is welcome on my table. Thanks for the delicious post! – Gary
Amaaaazing!
This sounds wonderfully delicious and looks easy to make. I can't wait to give this pumpkin recipe a try.
I have yet to make anything pumpkin yet but would love something with that crunchy coating on top.
I love this cake my friend gave me the recipe a few years back and calls it pumpkin dump cake, I will have to try your version thanks for the reminder of how good it is 🙂
You had me at “crustless pumpkin pie.” yum
Sooooo tempting! Pumpkin is such a favorite with me. Will have to add this to my to-do stash!
Katy @ food for a hungry soul (Blogger won't let me leave a comment under my blog url!)
I am a pumpkin addict and this looks fabulous!
I love all of your recipes they are always SO good!
Awesome blog! Now following 🙂
This looks absolutely wonderful! I have a pumpkin cake recipe that I love, but I'm just going to have to give this one a try next time…
Great recipe! It sounds delicious! I love the flavors in pumpkin pie, even better as a crumb cake:)