Each bite of this easy fall dessert is rich and creamy from whipped pumpkin puree and evaporated milk. The brown sugar and pumpkin pie spice laced into the filling bring all the comforting flavors of the season together, while crunchy toasted pecans and butter are layered on top for an incredible texture and punch of flavor.
This pumpkin dump cake recipe is perfect for a potluck, church dinner or serving as dessert when hosting friends for a dinner party in the fall. We also like making it for Thanksgiving. It’s the perfect blend of pumpkin pie and pecan pie in one easy cake.
Easy Recipe For Pumpkin Dump Cake
I’ve been craving the cooler days of fall and the comforting, cozy flavors that come with the autumn months. Is there anything better than warm cinnamon, nutmeg, ginger, or cloves? They just bring me right back to watching leaves fall and enjoying the coolness of Fall.
This pumpkin dump cake has all the traditional flavors of a fall dessert in an easy recipe made with boxed cake mix, canned pumpkin, and pre-made pumpkin pie spice. It takes almost no time at all to make. Like my Cherry Dump Cake recipe, all you need to do is mix everything together, pour in a pan, top with butter, pecans and bake. Talk about easy!
For more yummy fall desserts, like Spiced Pumpkin Bread made with cake mix or Vegan Pumpkin Cheesecake, visit my ultimate Desserts List.
✝️ Biblical Reflections Table Talk
Warm spiced pumpkin cheesecake brings a sense of comfort and warmth, especially on a chilly Fall day. This dessert can remind us of the comforting presence of God in our lives. In Psalm 94:19, the psalmist says, “When anxiety was great within me, your consolation brought me joy.” Just as this pumpkin-spiced cake warms and comforts us, God’s presence offers us comfort in times of trouble. As you serve this dessert, think about how you can share the warmth of God’s love with others, offering them comfort and joy through your hospitality.
Ingredients For This Pumpkin Pie Dump Cake
This recipe calls for basic pantry staples and a few pre-made options for an exciting combo of ease and bold flavor.
- Pumpkin Puree: It goes without saying that pumpkin puree is the backbone of this dessert. It’s got a beautiful rich orange color, a slightly sweet flavor, and a beautifully creamy texture that would take so much to make at home with fresh pumpkin. Save yourself the time, buy it canned.
- Evaporated Milk: Evaporated milk is fresh milk that’s been simmered down into a thicker consistency and is left unsweetened. It texture is similar to heavy cream or half-and-half so feel free to use those instead!
- Large Eggs: Eggs are key to binding the pumpkin mixture together!
- Spices: Brown sugar and pumpkin pie spice provide all the comforting, warm flavors we’re looking for. You can use a pre-made pumpkin pie blend or make your own using cinnamon, ginger, nutmeg, allspice, and cloves.
- Cake Mix: I used a box of yellow cake mix because I love the subtle vanilla flavor, but you could use white cake mix or a spice cake mix too!
- Butter: A lot, and I mean a lot of very cold butter is key here. As it melts in the oven, the top of the cake will get beautifully golden brown while also imbuing the toasted nuts with a buttery flavor.
- Pecans: Butter pecans, anyone? Nuts are technically optional for this recipe, but I think it really takes this cake to the next level. They get wonderfully toasted in the butter while baking in the oven.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make This Easy Pumpkin Dump Cake
It’s as easy as opening some cans and dumping everything in a pan. Hence, the name Dump Cake.
Time to Prep
- Preheat the oven to 350°F.
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Crack eggs into a medium bowl.
Make Pumpkin Pie Filling
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice until well blended.
Make Cake Base
- Spread the pumpkin mixture evenly in the prepared baking dish.
Add Cake Mix
- Using a sifter, sprinkle the dry cake mix evenly over the pumpkin layer. Make sure to cover all the pumpkin puree!
Process Butter
- Using the grater blade of your food processor, grate two sticks of butter. You can also use a hand grater.
Top The Cake Mix
- Evenly distribute the butter over the cake mix, covering as much of the dry mix as possible.
Layer and Bake
- Sprinkle pecans on top of the butter.
- Bake for 50 minutes or until the top is golden brown.
- Let the cake cool completely before cutting.
Gina’s Tips For Recipe Success
- Always use super cold butter when making a dump cake. You want the butter to slowly melt in the oven, which will help make the top of the cake golden brown and crumbly while the inside gets nice and gooey as the butter soaks in.
- If you use a hand grater to grate butter, try putting the grated butter in the freezer for a few minutes to get it back to a very cold temperature. This will help firm up the butter that may have melted from the heat of your hands.
Variation Ideas
- Swap pecans for walnuts, or skip nuts entirely and use chocolate chips instead!
- Top this cake with rich hot fudge or caramel sauce after baking for a more decadent take.
Serving Suggestions
Make this pumpkin dump cake a la mode with a big scoop of vanilla ice cream on top!
Slice into squares and let them get firm in the fridge for a handheld option.
Treat this like a classic slice of pumpkin pie and serve with a dollop of my homemade Whipped Topping.
What’s the difference between pumpkin puree and pumpkin pie filling?
While they can look nearly identical to the untrained eye, there is actually a pretty big difference between the two! Pumpkin puree is plain pumpkin, while pumpkin pie filling is pre-seasoned and ready to be added to a pie crust. I like to season my own pies, bars, and cakes, so I always go for the plain option. That way, I can custom blend my pumpkin pie spice mix. Be sure to try one of my three Pumpkin Pie Spice Blends.
Storing Leftovers
Store this delicious cake in an airtight container or wrapped tightly in plastic wrap in the 9×13 pan. Keep it cold in the refrigerator for up to four days. Serve it cold, at room temperature, or warmed up slightly in the microwave. (I might have kept a for in the pan and took a bite each time I went to the fridge, but don’t tell)
More Easy Desserts
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Warm Spiced Recipe For Pumpkin Dump Cake
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 15 ounce canned pumpkin puree, canned, not pumpkin pie filling
- 12 ounce evaporated milk, can
- 3 eggs, large
- 1 cup brown sugar, packed tightly in cup
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix, 15.25 oz box
- 1 cup chopped pecans, optional
- 2 sticks butter , 2 sticks that total one cup, chilled very cold
Instructions
- Preheat the oven to 350°F.
- Grease with butter or spray with no stick spray a 9×13-inch baking dish.
- In a large bowl, whisk the eggs together.
- Add the pumpkin puree, evaporated milk, brown sugar, and pumpkin pie spice and whisk until well blended.
- Spread the pumpkin mixture evenly in the prepared baking dish.
- Using a sifter, sprinkle the dry cake mix evenly over the pumpkin layer.
- Grate the two sticks of butter using the large grater blade on your food processor. You could also use a hand grater if you prefer.
- Sprinkle the grated butter evenly over the cake mix.
- Top the butter layer with pecans
- Bake in the preheated oven for about 50 minutes or until the top is golden brown.
- Let the cake cool completely before cutting. Top with whipped cream, Cool Whip, or vanilla ice cream.