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
1 (29-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
3 large eggs
½ cup packed brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (15.25-ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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.
Assemble: Pour pumpkin mixture into the prepared dish. Evenly sprinkle the dry cake mix over the top.
Top it off: Drizzle melted butter over the cake mix. Sprinkle chopped pecans on top.
Bake for 50–60 minutes, or until golden and set in the center.
Cool slightly before serving. Best enjoyed warm with whipped cream or ice cream!
Notes
Swap pecans with walnuts or skip the nuts entirely for a nut-free version.
For added spice, include a pinch of nutmeg or allspice.
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