If you’re craving an easy fall dessert that feels cozy and comforting, this Best Pumpkin Dump Cake is exactly what you need. Made with creamy pumpkin purée, warm pumpkin pie spice, and a buttery cake mix topping, this dessert comes together with minimal effort and maximum flavor. It’s the kind of recipe that feels perfect for chilly evenings, holiday gatherings, or anytime you want a no-fuss pumpkin treat that everyone will love.
Why You’ll Love This Pumpkin Dump Cake
This pumpkin dump cake is a favorite for so many reasons. First, it’s incredibly easy — no complicated steps, mixers, or layers required. Everything comes together right in the baking dish. Second, the flavor is classic fall comfort: lightly spiced pumpkin filling paired with a golden, buttery topping and crunchy pecans. Finally, it’s a crowd-pleaser. Whether you serve it at Thanksgiving, a potluck, or a family dinner, this dessert disappears fast.
Ingredients You’ll Need
- 1 can pumpkin purée
- 3 large eggs
- 1 can evaporated milk
- ½ cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 box yellow cake mix
- ¾ cup unsalted butter, thinly sliced
- 1 cup chopped pecans
How to Make Pumpkin Dump Cake (Step-by-Step)
Step 1: Prep the Oven and Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Step 2: Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin purée, eggs, evaporated milk, brown sugar, granulated sugar, pumpkin pie spice, and salt. Mix until smooth and well combined.
Step 3: Assemble the Cake
Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the top. Do not stir.
Step 4: Add Butter and Pecans
Arrange the thin slices of butter evenly across the cake mix. Sprinkle the chopped pecans on top for crunch.
Step 5: Bake
Bake for 50–55 minutes, or until the top is golden brown and the pumpkin layer is set. Let cool slightly before serving.
Tips & Variations
- Nut-free option: Skip the pecans or replace them with rolled oats.
- Extra spice: Add a pinch of cinnamon or nutmeg for deeper flavor.
- Lower sweetness: Reduce granulated sugar to ¾ cup if preferred.
- Extra indulgent: Serve warm with whipped cream or vanilla ice cream.
Serving Ideas & Storage
This pumpkin dump cake is best served warm, straight from the oven or slightly cooled. Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a cozy dessert anytime.
Best Pumpkin Dump Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Best Pumpkin Dump Cake combines creamy pumpkin, warm fall spices, and a buttery yellow cake mix topping finished with crunchy pecans. It’s a no-fuss, crowd-pleasing dessert that’s perfect for holidays, potlucks, or cozy nights at home.
Ingredients
1 (15 oz / 425 g) can pumpkin purée
3 large eggs
1 (12 oz / 354 ml) can evaporated milk
1/2 cup packed brown sugar
1 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15.25 oz) box yellow cake mix (dry)
3/4 cup unsalted butter, thinly sliced
1 cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk pumpkin purée, eggs, evaporated milk, brown sugar, granulated sugar, pumpkin pie spice, and salt until smooth.
3. Pour the pumpkin mixture evenly into the prepared baking dish.
4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir.
5. Lay the butter slices evenly over the cake mix, covering as much of the surface as possible.
6. Sprinkle chopped pecans evenly on top.
7. Bake 50–55 minutes, or until the top is golden and the pumpkin layer is set (a gentle jiggle in the center is okay).
8. Cool 10–15 minutes before serving. Serve warm, or at room temperature.
Notes
Best served warm with vanilla ice cream or whipped cream.
Nut-free: skip pecans or swap with 1/2–1 cup rolled oats for crunch.
Storage: cover and refrigerate up to 4 days. Reheat portions in the microwave 20–30 seconds.
Tip: slice butter thinly and spread evenly so the topping bakes golden across the whole cake.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12 of pan)
- Calories: 360
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | 6g |
| Carbohydrates | 48g |
| Fat | 17g |
| Fiber | 3g |
| Sodium | 320mg |
Final Thoughts
This Best Pumpkin Dump Cake proves that amazing fall desserts don’t have to be complicated. With simple ingredients and effortless preparation, it’s a recipe you’ll come back to again and again during pumpkin season. Whether you’re baking for a holiday or just want something sweet and comforting, this dessert never disappoints.