A pumpkin dump cake skips the pie crust but keeps everything people actually like about pumpkin pie. The bottom layer bakes up like a soft pumpkin custard. The top turns into a buttery, crumbly cake crust, and the two never fully mix. This recipe pumpkin dump cake works because nobody has to whisk the top layer smooth. Dry cake mix goes straight into the pan, butter goes on top of that, and the oven handles the rest.

Active Time: 15 minutes
Total Time: 1 hour
Servings: 12

Ingredients

This is a yellow cake pumpkin dump cake at heart, built on canned pumpkin and a boxed mix. Pure pumpkin puree works best for the base, since pumpkin pie filling already has added sugar and spice mixed in.

  • 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 1 cup sugar, 3 large eggs
  • 2 tsp cinnamon, 1 tsp ginger, ½ tsp ground cloves, ½ tsp salt
  • 1 box (15.25 oz) yellow cake mix, 1 cup chopped pecans, ¾ cup butter, melted

Instructions

Preparation

Preheat the oven to 350°F and grease a 9x13-inch baking dish. In a large bowl, whisk the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth. Pour this mixture into the prepared dish and spread it flat with a spatula.

Cooking

Sprinkle the dry cake mix evenly over the pumpkin layer. Don't stir it in; that dry layer is what turns into the crust. Scatter the chopped pecans on top, then pour the melted butter over everything so it soaks into the cake mix as it bakes. Bake for 45 to 50 minutes, until the edges turn golden brown and the center looks set. A toothpick test doesn't work well here since the pumpkin layer stays moist underneath even when the cake is done, so watch the color instead.

Serving

Let the cake rest for at least 15 minutes before serving; it firms up slightly as it cools and slices more cleanly. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. This pumpkin pie dump cake dessert also holds up fine at room temperature, so it works for potlucks where the oven and the table aren't in the same room.

Nutritional Value Per One Serving

Nutrition Facts, one serving (estimate based on similar published recipes using the same core ingredients; actual values shift with brand of cake mix and how much butter and pecans end up in each slice):

  • Calories: 290
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 55mg
  • Sodium: 260mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 1g
  • Sugars: 25g
  • Protein: 4g

Tips and Variations

A few swaps change the flavor without touching the method. Spice cake mix stands in for yellow cake mix if a stronger fall flavor is the goal. Graham cracker crumbs or toffee bits mixed into the cake mix layer add crunch and sweetness alongside or instead of pecans. For anyone without evaporated milk on hand, heavy cream or half-and-half works as a substitute in the pumpkin layer.

  • Store leftovers covered in the fridge for up to 4 days
  • Freeze unfrosted portions in an airtight container for up to 2 months
  • Reheat individual slices in the microwave for 20 to 30 seconds before serving

The dry-topping-over-a-soft-base technique isn't unique to pumpkin. This peach cobbler runs on the same basic idea with fruit standing in for the custard layer. Anyone with extra canned pumpkin left over can put it to use in this baked pumpkin casserole, a savory-leaning bake that skips the cake mix entirely. The pecans here also show up in this bourbon pecan pie, another low-effort fall dessert built around the same pantry staples. For more of the same, the full dessert collection covers the rest of the fall lineup.

Conclusion

A pumpkin dump cake recipe earns its place at the fall table because it delivers pie flavor with cake-level effort. There's no crust to roll out and no need to stir two layers into one. Mix, layer, bake, and the texture sorts itself out in the oven.