This pumpkin dump cake transforms a can of pumpkin, a box of yellow cake mix, and a cup of melted butter into a creamy pumpkin layer beneath a buttery, pecan-topped crust. Everything is assembled in a single 9×13-inch pan and baked until golden and bubbling.
The bottom layer sets up like pumpkin pie while the top becomes a crisp, buttery crust studded with toasted pecans. It’s an effortless fall dessert that works for potlucks, Thanksgiving, or any weeknight when you want something comforting without fuss.
Prep takes about ten minutes, and no mixer is required—just a whisk and a spatula. The recipe yields 12 servings, making it easy to feed a crowd.
Why You’ll Love This Pumpkin Dump Cake
- Quick prep. Whisk one bowl, layer the rest, and let the oven do the work.
- Simple pantry ingredients. Canned pumpkin, evaporated milk, boxed cake mix, eggs, and butter.
- No special equipment. No stand mixer—just a bowl, whisk, and baking dish.
- Feeds a crowd. Makes about 12 servings—great for gatherings.
Ingredients
Notes and substitutions are listed below. Exact measurements and step-by-step instructions follow in the printable recipe card area.
- Pumpkin puree – Use pure pumpkin (not pumpkin pie filling), which is unsweetened and unspiced.
- Evaporated milk – Provides the custardy texture for the bottom layer; do not substitute sweetened condensed milk.
- Eggs and sugars – Eggs, granulated sugar, and light brown sugar are whisked into the pumpkin; the brown sugar adds depth.
- Pumpkin pie spice – A full tablespoon seasons the entire pan; adjust to taste if desired.
- Yellow cake mix – Use a 15.25-ounce box of dry yellow cake mix; do not prepare it according to the box directions.
- Chopped pecans – Toast as the cake bakes; walnuts are a fine substitute or omit for a nut-free version.
- Melted butter – One cup poured over the dry mix transforms it into the crisp crust—don’t skimp.
- Whipped cream or vanilla ice cream – For serving, optional but recommended.
How to Make Pumpkin Dump Cake
Follow these simple steps to assemble and bake the cake. Allow a short cooling period before serving so the layers set.
Step 1: Preheat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with nonstick spray.
Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, light brown sugar, and pumpkin pie spice until smooth. Pour the pumpkin mixture into the prepared dish.
Step 3: Evenly sprinkle the dry cake mix over the pumpkin layer. Scatter the chopped pecans over the cake mix.
Step 4: Drizzle the melted butter slowly and evenly over the dry cake mix, covering as many powdery spots as possible. Work in a back-and-forth pattern so the butter spreads across the surface.
Step 5: Bake for 45 to 55 minutes, until the top is golden brown and the edges are bubbling. If you notice any dry, white powdery patches about 10 minutes into baking, carefully remove the pan and spread a little extra melted butter over them.
Step 6: Allow the cake to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Serving Suggestions
Top each square with a dollop of whipped cream and a light dusting of cinnamon for a classic presentation. A scoop of vanilla ice cream is especially delicious while the pan is still slightly warm. This cake travels well, making it a reliable choice for potlucks and holiday tables.
Storage
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate leftovers for up to 4 days. The cake is pleasant cold right from the fridge, or warm individual servings in the microwave for 20 to 30 seconds.
Tips for the Best Pumpkin Dump Cake
- Cover powdery spots with butter. Dry patches are usually due to uncovered cake mix. If you see them early, spread melted butter over those areas.
- Break up clumps in the cake mix. Shake or lightly break the box mix before sprinkling so no large clumps remain powdery inside after baking.
- Cool slightly before slicing. Ten to fifteen minutes gives the pumpkin layer time to set so slices hold together; cool completely if you want firmer squares.
Additions and Variations
- Spice cake mix: Replace the yellow cake mix with spice cake mix for a bolder fall flavor; reduce the added pumpkin pie spice slightly.
- Mix-ins: Fold in toffee bits or cinnamon chips (about 1/2 cup) over the cake mix before adding the butter.
- Caramel drizzle: Drizzle caramel over each serving for an extra-sweet finish, especially when paired with ice cream.
Printable Recipe
Pumpkin Dump Cake
A simple fall dessert with a creamy pumpkin pie–style base and a buttery, pecan-studded cake mix crust. Ready in about an hour with only 10 minutes of active prep.
Servings: 12
Prep: 10 mins | Cook: 45–55 mins | Total: 55–65 mins
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1 (15.25-ounce) box yellow cake mix (dry)
- 2/3 cup chopped pecans
- 1 cup butter, melted
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk pumpkin, evaporated milk, eggs, both sugars, and pumpkin pie spice until smooth. Pour into the prepared dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Scatter the pecans on top. Do not stir.
- Drizzle the melted butter evenly across the dry cake mix, covering as many powdery spots as possible.
- Bake 45–55 minutes, until the top is golden and the edges are bubbling. If you see dry white patches during baking, carefully spread more melted butter over them.
- Cool 10–15 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream if desired.
Notes
- Use pure pumpkin, not pumpkin pie filling.
- Even coverage of butter prevents dry, powdery spots in the crust.
- Walnuts can substitute for pecans, or omit nuts for a nut-free option.
- Store covered in the refrigerator for up to 4 days.