Easy Pumpkin Dump Cake Recipe

Easy pumpkin dump cake is a rich and flavorful cake made with cake mix, pecans, plenty of pumpkin, and comforting seasonal spices. It’s the kind of delicious dessert that will turn non-pumpkin eaters into pumpkin lovers. It’s THAT good.

I’ve made this many times for family and friends, and it’s always the first dessert to disappear. The rich pumpkin custard base and buttery cake topping is a hit with even non-pumpkin fans, and that’s why it’s one of my most-requested fall recipes.

 

Prep Time	Cook Time/Cool Time	Servings	Prep Level
10 minutes	1 hour 15 minutes/1 hour	20	Beginner +

Julie’s Tips For Success

Resist the urge to stir in the cake mix – the beauty of this recipe is the cake mix on top, which turns crunchy when the butter melts and cooks on top, keeping the custardy bottom layer.
Butter coverage matters – try to keep the butter slices close together. This ensures the topping browns evenly and no dry patches remain.
Test for doneness – The edges should be golden and the center just set; a slight jiggle in the middle is fine, but no wet spots on top.
Pan choice counts – A glass or ceramic baking dish tends to give a softer bottom layer, while metal will make it cook a little faster and crisper.
Let it cool and set up – this is a very important step. The base is just like pumpkin pie and needs time to set up or it will be too runny.

Watch How To Make The Easiest Fall Dessert

How To Make A Dump Cake

Start by adding the pumpkin puree to a large bowl.

Next, pour the evaporated milk into the bowl and combine it with the pumpkin puree.

Add the brown sugar to the bowl.

Next, add the eggs.

The seasonings go into the mixture next.

I used cinnamon, ginger, nutmeg, and cloves for the recipe, but you can also use some pumpkin pie spice if that’s what you have on hand.

Pour the mixed ingredients into a greased 9″ x 13″ casserole dish. The mixture will be very liquidy, like a pumpkin pie–that’s basically what you’re baking on the bottom half of the cake. It will have the consistency of pumpkin pie.

In another bowl, mix the chopped pecans and the dry cake mix together.

Gently sprinkle dry cake mix on top of the pumpkin pie bottom layer.

I used a small measuring cup to sprinkle the cake mix on top, so it wouldn’t dump on and push through the liquid mixture. The idea is to keep the dry mixture on top, so when it bakes, it will be nice and crunchy and sweet.

Finally, cut the butter into small pieces and place it on top of the cake mix.

It will melt while the cake cooks and add so much flavor. Plus, it will help make the top crusty.

Bake the simple fall cake for one hour and 15 minutes or until a cake tester comes out clean.

Allow the pumpkin dump cake to set up for at least one hour.

That’s honestly the hardest part of this recipe–waiting to eat it.

But let the cake cool. Otherwise, the bottom will not have set up yet, so it might be a little messy.

Once the cake cools, it will be at room temperature. You can add a slice to a plate and top it with some vanilla ice cream or whipped cream. You can also add a drizzle of caramel sauce on top. It’s definitely a great recipe.

Does Pumpkin Dump Cake Need To Be Refrigerated?

Yes, the cake needs to be refrigerated. Be sure to keep it in an airtight container or cover it with plastic wrap. The cake will last about one week in the refrigerator.

Can The Cake Be Frozen?

Yes, you can freeze the cake. I would bake the cake in a freezer-safe baking dish and allow it to cool after baking. Then, wrap it up well so it is airtight. You can freeze it for up to two months. To thaw, place it in the refrigerator overnight.

Variations To Try

Add some variety to the cake by toasting the pecans before adding them to the cake for a more distinct flavor. Drizzle some caramel and sea salt over the cake for a sweet and salty flavor. Create a maple pecan crunch by switching out the brown sugar for pure maple sugar.