Pumpkin dump cake is a quick and easy treat that will quickly become your go-to fall dessert whenever you’re headed to a potluck or hosting a get-together. This easy pumpkin dump cake recipe is no-fail — just mix, dump, and bake!
An Easy Fall Dessert Made With Cake Mix!
You all know I have a love for boxed cake mixes. With a little help from some added ingredients, you can transform your cake to taste like you bought it from a bakery.
The first time I stumbled upon these cake hacks for transforming a boxed cake mix, I was skeptical. But, I was also in a hurry and didn’t have time to bake from scratch, so I crossed my fingers and gave it a go.
You guys, it is a game-changer! Trust me; you have to try all the fantastic ways to make a boxed cake taste like homemade and this Pumpkin Dump Cake recipe is on point!
Recipe for Pumpkin Dump Cake
If you need a dessert for a holiday party, potluck, or you’re just looking for that perfect pumpkin dessert recipe, then this dump cake is a must-make! It takes just 10 minutes to whip up, for that ideal pumpkin spice flavor with chopped pecans in every bite! Serve with a scoop of vanilla bean ice cream, or with a dollop of whipped cream on top.
Dump cake recipes are so versatile and perfect for serving a crowd or whipping up a quick dessert to feed your family as a treat.
Dump cakes are great for experienced bakers to beginners. I say this because anyone can make a dump cake! You literally mix, pour and bake, and then serve it up! Trust me, don’t be intimidated, this is an excellent recipe for beginners, intermediates, and expert bakers.
Pumpkin Dump Cake Recipe Ingredients
- Canned pumpkin – Make sure you get the plain canned pumpkin, not pumpkin pie filling.
- Evaporated milk – Not condensed milk!
- Sugar
- Pumpkin spice – The best thing about fall!
- Vanilla
- Eggs
- Chopped pecans – Not much of a nut person? No worries—you can omit them.
- Butter
- Yellow Cake Mix – Any brand you like is fine.
How To Make Pumpkin Dump Cake
1. Prepare the Pumpkin Base
First, grab your bowl and mix your pumpkin, pumpkin spice blend, sugar, milk, egg, and vanilla. Once you get the pumpkin base well-incorporated, pour into a greased 9×13 pan.
2. Assemble Your Pumpkin Dump Cake
Grab your yellow cake mix and sprinkle it evenly over the pumpkin mixture in the pan. Next, grab your chopped pecans and sprinkle over the top of your cake mixture.
3. Add the Butter
Follow up by cutting your butter into thin slices and laying it all over the top of the cake.
4. Bake the Cake
Pop in the oven and bake for one hour at 350 degrees. When you stick a toothpick into the cake and it comes out clean, your cake is done.
5. Cool and Serve
Allow the cake to cool slightly, then serve. Feel free to add a scoop of ice cream or whipped cream. For added flavor sprinkle with cinnamon!
That’s it! This Pumpkin Dump cake has a few more ingredients than some of my other dump cake recipes, but it’s definitely worth it!
FAQ
Should Pumpkin Dump Cake be refrigerated?
Like other cakes, your Pumpkin Dump Cake doesn’t have to be refrigerated. Now if you had a filling in it like a peach cobbler, then I would recommend refrigerating a dessert like that. Some people prefer to refrigerate their dump cakes and then just eat chilled or even warm up in the microwave for a few minutes before serving.
More Fall Desserts With Pumpkin
Do you have a weakness for pumpkin recipes? Me too! Here are some more fall desserts to try:
- 2-Ingredient Pumpkin Muffins
- Pumpkin Spice Latte
- Pumpkin Bread
- No Bake Pumpkin Pie
- Pumpkin Caramel Poke Cake (From A Box Mix!)
- Pumpkin Cream Cheese Bread
- Easy Pumpkin Pie From Scratch
Pumpkin Dump Cake
Ingredients
- 2- 15 oz pumpkin canned
- 12 oz evaporated milk
- 1 tbs pumpkin spice seasoning
- 1 tsp pure vanilla extract
- 1 cup sugar
- 4 eggs
- 1 package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter
Instructions
- Preheat oven to 350.
- Grease a 9x13 pan
- In a large mixing bowl, add pumpkin, sugar, pumpkin seasoning, eggs, milk and vanilla
- Sprinkle cake mix over pumpkin mixture evenly
- Top with pecans
- Slice butter and add to top of cake mixture
- Bake at 350 degrees for 1 hour
- Allow to cool slightly
- Serve warm with ice cream or whipped cream
Video
Notes
Nutrition
Are you a fan of dump cakes? Share with me in the comments below!
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Bethney
Great with whipped cream!
Karen
Great recipe. Wondering if it could be put in the freezer? Have a lot left over but was so good did not want to go to waste.
Sharon
Trying this recipe right now. I notice it calls for 1-12 oz evaporated milk, they typically come in 12 oz. so I’m adding 4oz whole milk.
Did anyone else do this or did everyone just use one 12 oz can of evaporated milk? Maybe that’s why some aren’t fully cooking all the way?
Sharon
OMG,a total brain fart! For some reason I was thinking it called for 16 oz of milk, even though I wrote 12oz. My apologies!!! Good news is that it worked, I baked it for 15 min longer. I tried the chopped Heath bar candy on top with the pecans( from leftover Halloween candy!) Delicious!
Lesson: Don’t bake on 4 hrs of sleep 🙂
Linda
Is it pumpkin purée or pumpkin pie filling?
Michelle Debbie
Canned pumpkin puree, not pie filling. Hope this helps!
Linda Clark
Just made and the toothpick came out clean. The cake is must. Did not like and will let set over night and try tasting again tomorrow
Bev
Recipe does not state when to pour ingredients into the baking pan. Step 3 says to mix pumpkin, etc., in a bowl. Then the next step says to pour cake mix over pumpkin mixture. Would be very helpful and eliminate confusion by inserting “Pour pumpkin mixture into baking pan.” at the end of Step 3. Thank you.
Amber
Wondering if this recipe would be just as good with a Spice Cake instead of the Yellow Cake? Thanks! Planning on making this for a family get together this weekend!
Kimbra
I tried it with a spice cake on top and without. Everyone loved the spice cake topping better. I add more spice to the recipie as I also do my pumpkin pies. 3.5 teaspoons of pumpkin pie spice. Fall is all about the spice. Have also baked this with Duncan Hines Keto cake mix and sugar substitute in the pumpkin for a more health friendly recipie. Need to lower the heat and cook longer so as not to burn the top. THIS CAN BE FROZEN AND SHOULD BE REFRIGERATED. ANY TYPE OF CUSTARD FOODS WITH EGGS SHOULD BE REFRIGERATED.
Shelia
If you dont have pumpkin puree can you substitute pumpkin pie filling??
Tammy Baggett
We enjoyed this recipe. However ours never really got done. After 1 1/2 hours, finally pulled it lit let it set. Was still mushy in the middle but tasted great.
JustineLee
Glad you still enjoyed!!
-From the All Things Mamma Team
Gloria
Yes the ingredients show sugar but you never put it in the directions so it would be good to add it to the directions Maybe?
GinaB
I absolutely agree. I almost skipped the sugar because it is not mentioned in the recipe itself, only the List of ingredients. I definitely recommend an edit for this. Thank you! On a yummy note I can’t wait to take it out the oven and eat it 🙂
JustineLee
We are so sorry about this! We just edited the recipe to include when to add the sugar. You add it with the rest of the pumpkin mixture. Thanks!
-From the All Things Mamma Team
Mahea
When do you add the sugar
JustineLee
We just edited the recipe to include this part – sorry that it had gotten left out! You add the sugar with the rest of the pumpkin mixture. Thanks!
-From the All Things Mamma Team
Nancy
Making this got it all ready to put into the oven and realized you don’t have instructions when to add the sugar. The only way I knew was that was all that was left when I put things away was the sugar. We rechecked the recipe but it does not say when. Needless to say mine does not have the sugar in it. Hubby is on his way to the store to get duplicate ingredients in case we need to make another. You might want to edit your recipe to include the sugar.
Louis
When you add sugar?
Carol
You add the sugar with the pumpkin mixture.. It doesn’t say that in the recipe but it does say that in the information above the recipe.
Kathy J
Help me – I can’t stop eating this! So delicious! Since it is only myself and hubbie, I made a half batch and it worked beautifully. I had 6 oz. of coconut milk left over from a previous bake, so used that instead of the evaporated milk. Also had walnuts on hand vs. pecans, and tasted soooo yummy!
JustineLee
Ahhh yes you are so right, good catch! We just edited the recipe – you add the sugar with the rest of the pumpkin mixture.
-From the All Things Mamma Team
Sandy Pister
I made this cake for a dinner party and it received RAVE reviews.
Absolutely delicious.
I used heath candy chips sprinkled over the top and put nuts on one side only, because I have very strange friends who don’t like nuts.
Fabulous recipe and will make it again during the holidays.
Kasey
AHHHH! GREAT ideas!! So happy it turned out so well for you!