Description
Pumpkin Dump Cake is the ultimate effortless fall dessert! With rich pumpkin spice, creamy filling, and a buttery crumb topping, this easy “dump-and-bake” recipe delivers big flavor with minimal effort. Perfect for cozy nights, potlucks, and Thanksgiving tables.
Ingredients
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1 (29-ounce) can pumpkin puree
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1 (12-ounce) can evaporated milk
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3 large eggs
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½ cup packed brown sugar
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½ cup white sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon salt
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1 (15.25-ounce) package spice cake mix
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½ cup coarsely chopped pecans
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½ cup melted butter
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Mix pumpkin base: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, cloves, and salt until smooth.
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Assemble: Pour pumpkin mixture into the prepared dish. Evenly sprinkle the dry cake mix over the top.
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Top it off: Drizzle melted butter over the cake mix. Sprinkle chopped pecans on top.
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Bake for 50–60 minutes, or until golden and set in the center.
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Cool slightly before serving. Best enjoyed warm with whipped cream or ice cream!
Notes
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Swap pecans with walnuts or skip the nuts entirely for a nut-free version.
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For added spice, include a pinch of nutmeg or allspice.
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Can be made a day ahead—flavor deepens as it rests!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: pumpkin dump cake, easy pumpkin dessert, fall baking, spice cake, dump-and-bake dessert