Pumpkin Dump Cake Recipe

Who else loves easy dump cake recipes as much as I do? Today, I’m excited to share my go-to pumpkin dump cake recipe, which is SUPER delicious and SOO perfect for Fall!

I love Fall recipes, such as this one-pan pumpkin dessert, loaded with pumpkin puree, flavored with warm fall spices such as cinnamon and nutmeg and topped with

Pumpkin Dump Cake Recipe

This quick pumpkin cake is a super easy fall dessert that my whole family loves!

I’ve learned a few tricks that really make this pumpkin dessert shine, and I’m SO excited to share them with you!

I used to make this recipe with cold butter; however, since I started using melted butter instead, I have never gone back to cold butter.

Melted butter allows me to use a bit less and still cover almost the entire surface evenly; however, the top will turn out slightly softer than if I used cold butter.

I can't make any pumpkin dessert without spicing it; I use pumpkin pie spices in this recipe.

I also like to add pecans on top for a bit of crunch, and I feel like pecans are the only nuts that go well with pumpkin. I use raw pecans, which will be toasted after this cake is baked.

I like to eat it warm; I just scoop it with a spoon and enjoy it while it is warm.

You'll Need

Here is an overview of all the ingredients I used to make this dessert. The quantities are in the recipe card.

Pumpkin puree: I prefer to use canned pumpkin puree in this recipe.

Pumpkin pie spice: I like to flavour my pumpkin desserts with pumpkin pie spice because it combines all the fall spices such as cinnamon, nutmeg, ginger and cloves.

Sugar: I use both granulated sugar and light brown sugar.

Evaporated milk: I use 2 small cans.

Eggs: I used large eggs at room temperature.

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

Butter: I used unsalted, melted butter.

Pecans: For a little bit of crunchiness.

How To Make It

One: Preheat the oven to 180C / 350 F and grease a 9×13 inch 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.

Six: Pour the melted butter evenly over the top and bake for 45-50 minutes until the top is golden brown.

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

Tip: I keep leftovers in the fridge for 2-3 days, and I reheat them in the microwave.

More Fall Recipes:

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

For more pumpkin dessert recipes, check Pumpkin Custard.

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