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