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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!
Recipe for Pumpkin Dump Cake
- pure pumpkin
- evaporated milk
- large eggs
- granulated sugar
- salt
- 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.
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.
Bake for 50 minutes.
- Cool.
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!
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!
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Pumpkin Dump Cake
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Ingredients
- 1 can pure pumpkin, 29 oz.
- 1 can evaporated milk, 12 oz.
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoon cinnamon
- 1 box yellow cake mix, 15.25 oz.
- ¾ cup melted butter
- 1 cup chopped pecans
Instructions
- 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.
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 21, 2014. Updated on September 21, 2020.
Hi Jamie.I had to come back again & get the Fall Harvest Pumpkin Dump Cake Recipe. I am looking forward to eating this! Made one last yr. & it sure was a hit. Lost my old recipe.Got it again now. Hope you are having a Nice Fall. Thanks so much.
Do you think I could substitute Butter cake mix for the Yellow cake mix?
As long as it's close to the same size box, I think it would be fine!
how soft is it supposed to be on the inside? I made last night and the inside seems pretty soft but I have not cut into it yet.
Yes the pumpkin stays soft and almost fluffy.
We love pumpkin all year round! This recipe is delicious and will be a staple in our home. Thank you! 🙂
Just pinned your awesome recipe! Thanks so much for sharing with Full Plate Thursday and come back soon!Miz Helen
oddly my son just asked for pumpkin cake today, I think I have a can in the cupboard.
WOW! That looks delicious! LOVE anything with pumpkin.
Yum, yum, yum. I adore anything and everything pumpkin. But I only ever make pumpkin recipes in the fall. However, with recipes like this I might just make it a year-round staple. Looks great. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Yum! I usually only make Pumpkin in October!! It just doesn't feel right other times…..I may have to rethink that!! Pinned!
This looks and sounds delish, Jamie! Going to check out that recipe right now!