Description
Pumpkin Dump Cake is the easiest fall dessert you’ll ever make, combining a creamy spiced pumpkin filling with a buttery yellow cake mix topping and a crunchy pecan layer. This no-fuss, one-pan recipe comes together in minutes and bakes into a cozy, crowd-pleasing treat that’s perfect for busy weeknights, potlucks, or festive gatherings.
Ingredients
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30 oz pumpkin puree (about 850g)
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12 oz evaporated milk (about 350ml)
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4 large eggs
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1 1/2 cups granulated sugar (300g)
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2 tsp ground cinnamon (4g)
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2 tsp pumpkin pie spice (4g)
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1 box yellow cake mix (approx. 432g)
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1 cup butter, melted (227g)
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1 cup chopped pecans or walnuts (120g)
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Whipped cream, for serving
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth. Pour into the baking dish.
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Sprinkle the dry yellow cake mix evenly over the pumpkin mixture—do not stir.
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Drizzle melted butter evenly over the cake mix layer, ensuring full coverage.
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Sprinkle chopped pecans or walnuts over the top.
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Bake for 60 minutes, or until the top is golden and a toothpick comes out clean.
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Let cool slightly, then serve with a dollop of whipped cream.
Notes
Ensure even butter coverage to avoid dry cake mix spots.
Pecans and walnuts are interchangeable; use your favorite.
For extra spice, sprinkle a bit more pumpkin pie spice before baking.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American