Pumpkin Dump Cake Recipe

I’m a big fan of pumpkin! I use it in lots of my fall desserts, such as this delicious pumpkin dump cake recipe, which I am sharing today. This easy dump cake comes together in minutes. I flavored it with pumpkin pie spice and topped it with pecans for a crunchy topping.

Pumpkin Dump Cake Recipe

I’ve made lots of dump cakes; however, I used to make mine a bit dry. But after more tries, I discovered that the biggest mistake to avoid when making a dump cake is not distributing the butter evenly over the cake mix; it can make the cake topping dry.

This pumpkin dump cake is basically a Pumpkin Custard topped with cake mix, pecans, and melted butter, then baked to perfection. It's every pumpkin lover's dream!

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. Feel free to skip them if you prefer this dessert nut-free.

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

• Pumpkin: Make sure to use pumpkin puree, NOT pumpkin pie filling, which isn't suitable for this recipe.
• Don’t Overbake the Cake: 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!
• Cutting the cake: 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.
• Baking: I like to turn the pan halfway through baking so it browns evenly on all sides.
• Storage: Keep leftovers in a well-sealed container in the fridge for up to 3 days.
• Reheating: To reheat leftovers, simply cover them and warm in the oven at 350°F (180°C) for 15–20 minutes.
• 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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