Skip to Content

Pumpkin Dump Cake

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 cake that will turn non-pumpkin eaters into pumpkin lovers. It’s THAT good.

Easy Dump Cake

Pumpkin dump cake on a white plate.

Pumpkin dump cake is not only one of the easiest dump cakes to make, it’s one of the tastiest.

When I say this is truly one of the best desserts I’ve ever eaten, I mean it. And, pumpkin is not one of my top favorites, but this turned me into a big pumpkin fan!

But, when I took a bite of this cake, with the sweet combination of cake mix, pumpkin, fall seasonings, and crunchy pecans I couldn’t get enough.

It is nothing short of amazing.

Easy dump cake on a plate with ice cream on top.

What Ingredients Do I Need For Pumpkin Dump Cake?

  • Canned pumpkin
  • Evaporated milk
  • Brown sugar
  • Eggs
  • Ground cinnamon
  • Ground ginger
  • Ground cloves
  • Ground nutmeg
  • Boxed yellow cake mix
  • Chopped pecans
  • Butter, sliced

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Two Main Parts

The easy pumpkin dump cake recipe features two main parts:

The pumpkin pie bottom layer – this layer features the typical ingredients that form a pumpkin pie. It will have the same consistency as a pie and taste just as good.

The top cake mixture layer – it seems strange to just use cake mix, butter, and pecans for the top layer, but it’s really my favorite part of the dessert.

It’s crunchy and perfectly sweet. I knew it was going to be a wonderful dessert, but I honestly didn’t know it would be so amazing.

How Do I Make The Dump Cake From Scratch?

  1. Preheat the oven got 350-degrees and grease a 9″ X 13″ baking dish.
  2. Add the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, ginger, and cloves to a large bowl and mix well.
  3. Pour the ingredients into the baking dish.
  4. In another bowl, mix the dry cake and chopped pecans and gently pour over the pumpkin mixture.
  5. Slice the butter and place on top of the dry cake mix.
  6. Bake for one hour and 15 minutes.
  7. Allow the cake to cool for at least one hour.

If you love pumpkin recipes, Jennifer over at Plowing Through Life, has some tasty pumpkin cookies with cream cheese icing.

How To Make A Dump Cake

Pumpkin puree in a glass bowl.

Start by adding the pumpkin to a large bowl.

Pouring evaporated milk into a bowl with pumpkin puree.

Next, pour the evaporated milk into the bowl.

Pumpkin dump cake ingredients in a glass bowl.

Add the brown sugar to the bowl.

Adding eggs to a bowl of pumpkin ingredients.

Next, add the eggs.

Fall seasonings in a small glass bowl.

The seasonings go in to 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.

I really like the flavors of each of these seasonings, so that’s what I like to add to the cake.

Pumpkin pie ingredients in a baking dish.

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.

Cake mix and chopped pecans in a glass bowl.

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

For the cake mixm I used Betty Crocker Super Moist Yellow Cake Mix.

Dry cake mix on top of pumpkin pie in a baking dish.

Sprinkle the mixture 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.

Slices of butter on top of cake mix.

Finally, cut the butter into small pieces and place on top of the dry mixture. It will melt while the cake cooks and add so much flavor.

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

Pumpkin dump cake slices in a pan.

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, if you do get a piece the bottom will not have set up yet, so it might be a little messy.

A slice of pumpkin dump cake on a plate with vanilla ice cream.

Once the cake cools, add a slice to a plate and top with some vanilla ice cream.

Be ready, once you taste this dump cake, you are going to want plenty more.

Other recipes you’ll love:

  • Chocolate chess pie is one of those desserts that you will want to make year-after-year. It’s rich and decadent and always creamy and delicious.
  • Praline pecans recipe is a must for the holidays. And, they are easy to make, and ship well if you want to share them with friends and family far away.
  • Butter pecan fudge is one dessert you will never forget and crave it on the daily. It’s a treat that is especially wonderful around the holidays.

Pumpkin Dump Cake

Check out the recipe card below, grab those ingredients, and start baking! This is a sweet and tasty dessert for any occasion.

Then, share your comments below and share a picture of your cake on the Pinterest Pin!  If you made any changes or added something different, be sure to share it with us so we can try it, too!

Pumpkin dump cake on a white plate.

Pumpkin Dump Cake

Yield: 20 pieces
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 1 hour
Total Time: 2 hours 35 minutes

Pumpkin dump cake is a rich and flavorful cake made with cake mix, pecans, plenty of pumpkin, and comforting seasonal spices.

Ingredients

  • 1 - 15 ounce can of pumpkin
  • 1 - 12 ounce can of evaporated milk
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 - 15.25 ounce box of yellow cake mix
  • 1 cup chopped pecans
  • 2 sticks butter, sliced thin

Instructions

  1. Preheat oven to 350-degrees and grease a 9" x 13" baking dish.
  2. Add the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, cloves, and nutmeg to a large bowl and mix.
  3. Pour the mixture into the baking dish (the mixture will be runny like pumpkin pie).
  4. In another bowl, mix the cake mix and chopped pecans and gently sprinkle over the pumpkin mixture.
  5. Cut the butter into slices and place on top of the cake.
  6. Bake for one hour and 15 minutes, or until a cake tester comes out clean.
  7. Allow the cake to cool and set up for at least one hour.
  8. Cut, top with a scoop of ice cream and serve.

Notes

Do not make the cake mixture according to the box directions. Only use the ingredients in the list above.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 264mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 4g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Moist Pumpkin Bread with Maple Cream Icing - Back To My Southern Roots

Saturday 23rd of October 2021

[…] Pumpkin dump cake […]

Best Classic Pumpkin Pie Recipe - Back To My Southern Roots

Tuesday 12th of October 2021

[…] love this simple homemade pumpkin pie recipe because it’s just that, […]

Pineapple Dump Cake - Back To My Southern Roots

Monday 23rd of August 2021

[…] Pumpkin dump cake […]

Pamela Miller

Monday 2nd of August 2021

If using pumpkin pie spice instead of individual spices, how much do use?

Pamela Miller

Monday 9th of August 2021

@Julie Pollitt, Thank you 😊

Julie Pollitt

Friday 6th of August 2021

Hi Pamela, I would use about 1 to 1-1/2 teaspoons of the pumpkin pie spice.

Miz Helen

Tuesday 27th of July 2021

Your pumpkin dump cake looks so darn good! Thanks so much for sharing with us at Full Plate Thursday and come back soon! Miz Helen

Julie Pollitt

Wednesday 28th of July 2021

Thanks Miz Helen!!

Skip to Recipe