Pumpkin Dump Cake Recipe

Pumpkin Dump Cake is one of those super simple desserts that always turns out delicious. I just layer spiced pumpkin puree, dry cake mix, and melted butter in a pan (no mixing bowls needed) and let the oven do its magic.

Pumpkin Dump Cake Recipe

I’ve learned a few simple 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, but ever since I switched to melted butter, I haven’t looked back. Melted butter lets me use a little less while still covering almost the entire surface evenly. The result is a slightly softer topping compared to using cold butter, but it’s totally worth it.

Spices are a must—I never make a pumpkin dessert without them. I use classic pumpkin pie spice in this recipe to bring out that cozy, warm flavor.

For a bit of crunch, I love adding pecans on top. To me, they’re the perfect match for pumpkins. I use raw pecans, and they get beautifully toasted as the cake bakes.

I like to enjoy this dessert warm. I just grab a spoon and dig in while it’s still cozy and soft.

You'll Need

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

Pumpkin pie spice: I like to flavor 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.

Find the quantities in the recipe card.

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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