Description
This Pumpkin Dump Cake is the ultimate no-fuss fall dessert that combines the creamy richness of pumpkin pie with the buttery crunch of a cake topping. It’s a crowd-pleasing recipe perfect for Thanksgiving, cozy dinners, or any time you’re craving comforting, easy desserts. With pantry staples and minimal prep, it’s ideal for anyone looking for quick breakfast ideas, easy dinner desserts, or make-ahead food ideas. Serve it warm with ice cream or caramel drizzle for a showstopping treat.
Ingredients
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 box (15.25 oz) yellow cake mix
3/4 cup melted butter
1/2 cup chopped pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, pumpkin pie spice, and salt until smooth.
3. Pour the pumpkin mixture into the prepared dish and spread evenly.
4. Sprinkle the dry cake mix evenly over the top—do not stir.
5. Drizzle melted butter across the cake mix, covering as much surface as possible.
6. Sprinkle chopped pecans over the top if using.
7. Bake for 50–60 minutes or until the top is golden and the center is set.
8. Let cool for 15–20 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
Be sure to use pumpkin puree, not pumpkin pie filling.
For extra crunch, toast your pecans before adding.
Let the cake cool before cutting to help it set properly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin dump cake, easy dessert, fall recipes, Thanksgiving dessert, dump cake