Pumpkin Dump Cake

This Pumpkin Dump Cake is ridiculously easy to put together with pantry staples you probably already have on hand. You’ll be making this all fall long!

As much as I dislike the term “dump cake”… This pumpkin dump cake is too good not to share! My special secret is stirring half of the cake mix into the pumpkin layer for a less gooey, more sliceable cake. I usually use homemade cake mix (because I’m that person) for this, but boxed obviously works in a pinch! This is one of my favorite fall desserts, right along my Pumpkin Pie Cookies and my Quick Apple Crisp!

How to Make Pumpkin Dump Cake

Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.

Pumpkin Dump Cake Video Tutorial:

Ingredients for Pumpkin Dump Cake

This easy autumn dessert is made with yellow cake mix for extra convenience! Use your own homemade cake mix if you want to make your cake from scratch – it only takes a few minutes extra!

You Need:

• 1 can (30 oz) pumpkin puree

• 1.5 cups milk OR 1 can evaporated milk

• ⅔ cup packed brown sugar

• 3 large eggs

• 2 teaspoons pumpkin pie spice (Click here for my homemade recipe)

• 1 teaspoon ground cinnamon

• 1 box yellow cake mix

• 1 stick butter, thinly sliced

• 1 cup chopped pecans

Ingredient Swaps

• try a box of spice cake for a fun flavor twist – cut back on the spices called for in the recipe, or omit them completely to avoid an overly spiced cake

• evaporated milk makes for a richer cake, but regular milk works like a charm if you don’t have any evaporated milk on hand

• feel free to omit the pecans if you don’t have any/are allergic – you’re going to miss out on some of the crunch, but the cake is still delicious without

• cut the butter into the cake mix for the topping before sprinkling them on the cake to make a streusel topping

Equipment Needed for this Pumpkin Dump Cake Recipe

You need the following equipment ready (which is hardly anything, you don’t even need a bowl!)

• a 9×13 Inch baking pan
• measuring cups and spoons
• a whisk
• a knife to slice the butter

Steps

This is a very easy recipe – you mix everything right in the baking dish, then simply bake! A fuss free autumn dessert ?

1 – Combine ingredients for the pumpkin layer:

First, preheat your oven to 350F and lightly grease a 9×13 inch baking pan.

Then, place all ingredients except for the cake mix, pecans and butter in the pan and whisk well until smooth.

Add HALF of the cake mix and whisk until smooth.

2 – Add topping:

Evenly sprinkle the remaining cake mix over the prepared pumpkin layer.

Evenly sprinkle the chopped pecans over the cake mix.

Finally, cover the entire cake evenly with thinly sliced butter pieces.

3 – Bake the pumpkin dump cake:

Bake the cake for 50-60 minutes, or until a toothpick inserted into the middle comes out just clean.

I recommend you let the cake cool in the pan on a cooking rack for at least 20 minutes before slicing.

I know it’s hard to wait ? but the cake slices way better if it has had the chance to cook down a little!

Nora’s Tips for the Best Pumpkin Dump Cake:

• Don’t worry about overmixing the pumpkin layer – make sure it’s a smooth batter or you’ll end up with pockets of dry cake mix in your cake

• try to cover the top of the cake as evenly and completely as you can with the sliced butter, or you’ll have a sandy topping in places

• butter is easiest to thinly slice if it’s very well chilled or slightly frozen (just place it in the freezer for 15-30 minutes before slicing)

• do not overbake the cake, or the pecans will burn. The pumpkin layer is slightly gooey when done (not raw though – just a little gooey).

Topping ideas for your pumpkin dump cake:

Or a scoop of vanilla ice cream!

More Baking Recipes with Pumpkin:

• Pumpkin Crumb Muffins
• Streusel Pumpkin Bread
• Chocolate Chip Pumpkin Cookies

Print the Recipe:

Printable recipe

Try these fall desserts next:

P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!