Pumpkin Dump Cake Recipe

Pumpkin dump cake is my go-to cozy fall dessert. It is super easy and delicious! I simply layer pumpkin purée, cake mix, and butter in a pan, then let the oven work its magic.

Pumpkin Dump Cake Recipe

This is a simple, no-fuss pumpkin dessert with a crunchy topping and warm, spiced flavor. It is my go-to dessert for Thanksgiving.

I used to make this recipe with cold butter, but ever since I tried it with melted butter, I stuck with it. I use melted butter because It evenly distributes on top of the cake mix, covering it and leaving no dry spot, which helps make a more crunchy, uniform golden crust. It is also easier to work with.

In my opinion, the biggest mistake to avoid when making a dump cake is not distributing the butter evenly over the dry cake mix; it can leave dry, powdery spots on the topping.

For a bit of crunch, I love adding pecans on top; they’re the perfect match for pumpkin, in my opinion. But feel free to skip them if you prefer this dessert nut-free.

You'll Need

Below are all the ingredients you'll need to make this easy fall dessert.

Pumpkin puree: I use canned store-bought pumpkin puree.

Tip: If you use homemade pumpkin puree, it tends to be runnier than the store-bought. I highly recommend mixing in a tablespoon of cornstarch to help it set.

Pumpkin pie spice: I like to use it in my pumpkin desserts because it blends all the classic fall spices such as cinnamon, nutmeg, ginger, and cloves.

Sugar: I use light brown sugar.

Evaporated milk: It really adds a rich, creamy texture.

Eggs: I used large eggs at room temperature so they mix easily with the other ingredients, creating a smooth texture.

Cake mix: I use vanilla cake mix. You may use any yellow cake mix if you like.

Butter: I used unsalted, melted butter.

Pecans: For a little bit of crunchiness. I use raw pecans; there is no need to use toasted pecans; they'll be toasted in the oven while the cake bakes.

Find the quantities in the recipe card.

How To Make It

One: Preheat the oven to 180C / 350 F and grease a 20x20cm baking pan with butter or oil.

Two: In a large bowl, mix the evaporated milk, pumpkin puree, and brown sugar well until the sugar dissolves.

Three: Mix in the eggs and pumpkin pie spice.

Four: Pour the mixture into the prepared baking pan.

Five: Scatter the cake mix powder evenly on top and then the chopped pecans.

Tip: Even sprinkle the cake mix on top. DON’T STIR IT IN!

Six: Drizzle the melted butter slowly on top to ensure it covers the entire top of the cake. Bake for 45-50 minutes until the top is golden brown.

Tip: Don’t worry if the center of the cake is slightly jiggly; it will firm up as it cools. Just be careful NOT TO OVERBAKE IT!

Seven: Leave it to cool for 5-10 minutes and then serve warm.

Tip: You can cut it into slices, or if you’re like me, skip the slicing and just scoop it into small serving plates with a spoon.

Pro Tips

• Make sure to use pumpkin puree, NOT pumpkin pie filling, which isn't suitable for this recipe.
• I like to turn the pan halfway through baking so it browns evenly on all sides.
• Keep leftovers in a well-sealed container in the fridge for up to 2-3 days.
• To reheat leftovers, simply cover them and warm in the oven at 350°F (180°C) for 15–20 minutes.
• More topping options: Chocolate or caramel sauce, cinnamon sugar, ice cream, maple syrup, or whipped cream.

More Fall Recipes

• Cinnamon Spice Cookies
• Cinnamon Apple Scones
• Fresh Cranberry Muffins

For more pumpkin dessert recipes, check my Pumpkin Custard recipe!

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