Pumpkin Dump Cake – Easy and Buttery
This easy Pumpkin Dump Cake is a cozy fall dessert made with creamy pumpkin, warm pumpkin pie spice, buttery cake mix, and crunchy pecans. It’s simple to prepare and perfect for Thanksgiving, potlucks, and family gatherings.
Ingredients
- 1 can Pumpkin Puree — Use pure pumpkin not pumpkin pie filling
- 1 can Evaporated Milk — Helps create a creamy pumpkin layer
- 3 large Eggs — Helps the pumpkin layer set
- 1 cup Granulated Sugar — Adds sweetness
- 1 tsp Vanilla Extract — Enhances the pumpkin flavor
- 2 tsp Pumpkin Pie Spice — Adds warm fall flavor
- 1 box Yellow Cake Mix — Use the dry cake mix directly from the bo
- 1 cup Unsalted Butter — Melt before adding to the cake mix
- 1 cup Chopped Pecans — Adds buttery crunch to the topping
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Add the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, and pumpkin pie spice to a large mixing bowl. Whisk until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry yellow cake mix evenly over the entire pumpkin layer. Do not prepare the cake mix according to the package directions and do not stir the layers together.
- Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible. Sprinkle the chopped pecans evenly over the top.
- Bake for 45 to 55 minutes, or until the topping is golden brown and the pumpkin layer is set.
- Remove from the oven and let the cake rest for about 15 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Notes
- For the best texture, use pure pumpkin puree rather than pumpkin pie filling.
- Spread the dry cake mix evenly across the pumpkin layer and distribute the melted butter as evenly as possible to prevent dry spots.
- Do not mix the cake mix into the pumpkin layer. The separate layers create the classic dump cake texture.
- Let the cake rest for about 15 minutes after baking so the pumpkin layer can set before serving.
- Serve warm with vanilla ice cream, whipped cream, chopped pecans, or caramel sauce.
- Store leftovers covered in the refrigerator. Reheat individual portions gently in the microwave before serving.
Nutrition Facts
- Calories: 470 kcal
- Total Fat: 25 g
- Saturated Fat: 11 g
- Cholesterol: 75 mg
- Sodium: 430 mg
- Total Carbohydrates: 59 g
- Dietary Fiber: 3 g
- Total Sugars: 39 g
- Added Sugars: 33 g
- Protein: 6 g