Full of Fall flavor, this Pumpkin Dump Cake is so easy and delicious! It’s like a cross between pumpkin pie and cobbler – and perfect for Thanksgiving!
Pumpkin Dump Cake
It’s finally autumn, y’all!! Forgive me. I just couldn’t wait any longer! To be honest, I’m kinda over summer this year. Plus, I’ve been waiting to share this Pumpkin Dump Cake recipe with you for months!
I’ve been enjoying and sharing this recipe for well over twenty years now – and for good reason. Number one, this is the easiest fall dessert ever. And second, the combination of the pumpkin base will remind you of pumpkin pie, while the buttery pecan topping will remind you somewhat of a cobbler.
As I mentioned, this recipe is so easy – just like the name implies! Although this is perfect for Fall, you don’t have to wait that long! ? I sure don’t! Ha! My family loves this dessert all year long!
Lemme show you how to make it …
Recipe for Pumpkin Dump Cake
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- pure pumpkin
- evaporated milk
- large eggs
- granulated sugar
- ground cinnamon
- yellow cake mix
- melted butter
- chopped pecans
How to make Pumpkin Dump Cake
Time needed: 1 hour and 10 minutes.
How to make Pumpkin Dump Cake
Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- Combine and pour.
In a medium bowl, combine the pumpkin, milk, eggs, sugar, salt, and cinnamon until well mixed. Pour the batter into the prepared pan.
- Sprinkle and pour.
Sprinkle the dry cake mix over the top of the batter. Pour the melted butter over the top. Sprinkle with pecans.
Bake for 50 minutes.
Allow the cake to cool 10 minutes before serving.
Pumpkin Dump Cake: FAQs
Personally, I would refrigerate it. Because of the eggs and milk having high protein and moisture content, room temperature conditions are ripe for bacteria to multiply rapidly. This cake is good, tightly covered, for up to 5 days in the fridge.
Yes! Make sure it’s tight;y wrapped and freeze it for up to 2 months. When you are ready to eat it, allow it to that in the fridge overnight.
It’s best eaten within 3-5 days.
Sure! Try a different flavor of cake mix – white, chocolate, butter pecan, and spice cake – all make great flavors!
How did you like this recipe?
Isn’t this the easiest fall dessert ever? I would love for you to drop a comment letting me know what you thought! Did you change anything or did you make the recipe as stated? If you run into any problems, drop a comment and let me see if I can help!
More pumpkin recipes
If you are a big fan of pumpkin recipes, I’ve got a few more I would suggest trying:
- Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting – these delightful little gems are perfect for any occasion!
- Pumpkin Spice Poke Cake – a great seasonal poke cake recipe.
- Jamie’s Pumpkin Oatmeal Chocolate Chip Cookies – a combination of some of my favorite cookie recipes. Perfect for fall baking!
- Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting – the frosting on these cookies is sooooo dangerously good – and the cookies are pretty tasty, too!
- Pumpkin Streusel Coffee Cake – great for breakfast or dessert!
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- 1 can (29 oz.) pure pumpkin
- 1 can (12 oz.) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp. salt
- 3 tsp. cinnamon
- 1 box (15.25 oz.) yellow cake mix
- ¾ cup melted butter
- 1 cup chopped pecans
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- In a medium bowl, combine the pumpkin, milk, eggs, sugar, salt, and cinnamon until well mixed. Pour the batter into the prepared pan.
- Sprinkle the dry cake mix over the top of the batter. Pour the melted butter over the top. Sprinkle with pecans.
- Bake for 50 minutes.
- Allow the cake to cool 10 minutes before serving.
- Try this dump cake recipe with a spice cake mix or chocolate cake mix for a yummy flavor twist! A white cake mix or butter pecan mix is great, too!
- If you're not a fan of nuts, you can omit the pecans.
- Serve this dump cake with a dollop of whipped cream or a scoop of ice cream for a super indulgent treat!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 79mgSodium: 632mgCarbohydrates: 56gFiber: 2gSugar: 36gProtein: 5g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on July 21, 2014. Updated on September 21, 2020.