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An easy pumpkin dump cake recipe layered with homemade pumpkin pie filling, yellow cake mix, and spiced pecans! Topping the cake mix with chopped pecans and cinnamon sugar creates a nice crunchy, candied pecan topping!
Get ready for a super easy, delightfully delicious pumpkin recipe. With all the flavors of a pumpkin pie and a cobbler-like texture, this pumpkin dump cake will become a new family favorite. Whether it’s a weeknight, Thanksgiving, or you just are craving an easy pumpkin dessert, this pumpkin dump cake is perfect!
For some equally delicious and easy pumpkin desserts, try pumpkin bread pudding, easy pumpkin pie, or chewy chocolate chip pumpkin cookies! Once you’re ready to kick it up a notch with desserts, try my pumpkin coffee cake, pumpkin cheesecake, or turn it savory with these pumpkin herb dinner rolls. And don’t worry, with all my tips and tricks, these recipes will be a breeze.
Table of Contents
Why You Will Love This Pumpkin Dump Cake
- Quick and easy. This dessert is so easy to pull together, and you can have a dump cake in the oven in under 15 minutes. Since it’s mainly made in the baking dish, the clean up is a breeze.
- Tastes like pumpkin pie with a praline topping. Pumpkin puree mixed with evaporated milk, dark brown sugar, and pumpkin spice mix for the perfect pumpkin pie base!
- Wonderful texture. Topping with sliced butter allows the butter to melt into all the layers of the dump cake, giving you crunchy pecans, a delicious cake-like center, and a smooth pumpkin pie bottom.
Professional Tips for Making Pumpkin Dump Cake
- Don’t mix the cake mix into the filling. I know it goes against everything we know about baking. To get the perfect layers, you don’t want to mix the dump cake.
- Be sure to spray the baking dish. Make sure to spray the baking dish before adding the pumpkin mixture. Otherwise, it will stick to the bottom of the pan.
- A cake tester won’t work for testing when the dump cake is done. Between the filling and the cobbler-like topping, a cake tester won’t come out clean when the dump cake is done. You want to test the cake by color, ensuring it is completely golden brown, and by touch, the top should give some resistance when pressed.
Ingredients & Substitutions
- Pumpkin Puree: I use Libby’s Pumpkin Puree because it is consistent. You can use whichever brand you prefer. Just grab pure pumpkin puree, not pumpkin pie mix or filling!
- Evaporated Milk: Be sure to use evaporated milk and not sweetened condensed milk; otherwise, the base will become cloyingly sweet.
- Dark Brown Sugar: Dark brown sugar adds sweetness and a pleasant molasses flavor that complements the pumpkin.
- Eggs: Whole eggs help emulsify the pumpkin puree, sugar, and evaporated milk to keep the mixture from separating during the baking process.
- Pumpkin Pie Spice Mix: My pumpkin spice recipe has been perfected for the perfect balance of ground cinnamon, ground cloves, ground ginger, ground nutmeg and allspice. You can also buy premade pumpkin pie spice mix.
- Yellow Cake Mix: I use Duncan Hines Yellow cake mix, but you can use your go-to dry cake mix brand.
- Pecans: The pecans add a wonderful crunch. You can substitute them with another nut of your choosing. Use any leftover pecans for a decadent batch of pecan sticky buns next!
- Cinnamon & Granulated Sugar: The cinnamon and sugar combine to spice the pecans perfectly and give them perfect crumble topping.
- Unsalted Butter: The butter is the primary binder, bringing the whole dump cake together.
See the recipe card for full information on ingredients and quantities.
Variations
- Change the cake mix. Try making it with a white, spice cake mix, or chocolate cake mix.
- Add some mix-ins. Sprinkle white, milk, or dark chocolate chips on top of the cake mix before the butter. You could also try cinnamon chips, or butterscotch chips. They can be sprinkled on top or mixed into the pumpkin pie filling.
- Make it sweet potato. Switch out the pumpkin puree with sweet potato for a delicious sweet potato dump cake. You can even use canned sweet potatoes!
- You can use pumpkin pie filling! Shh! Don’t tell anyone else but follow the instructions on mixing a 30 oz can of Libby’s pumpkin pie filling then proceed with the recipe as written below. You can also taste the filling before adding the eggs and add pumpkin pie spice to taste! If you have it on hand, you could also substitute pumpkin butter for the pumpkin puree!
What is a dump cake?
It is an American dessert similar to a cobbler. It is called dump cake because of the process of “dumping’ the ingredients into a cake pan (usually 9×13) without mixing. Dump cake is typically made with fruit or pie filling. It is said that the dump cake was created in the 1950s when boxed cake mix was created.
How to Make this Pumpkin Dump Cake Recipe
Use these instructions to make a perfect pumpkin dump cake every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat the oven to 350°F conventional (no fan) and spray a 9×13 inch baking dish with non-stick cooking spray.
Step 2: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice mix until smooth.
Step 3: Pour the mixture into the baking dish and shake gently to settle into one even layer.
Step 4: Cut open the cake mix bag and shake the cake mix evenly over the top of the whole pumpkin pie filling.
Don’t stress too much about making it perfect. Just try to cover the pumpkin mixture.
Step 5: Sprinkle chopped pecans over the top of the cake mix and lightly touch with your hand to even out the cake mix. I mostly just tried to get any big mounds down to the same level.
Step 6: Lay the sliced butter in a single layer over the top of the cake. There will be gaps, but try to get even coverage so no patch of cake mix is left unbuttered!
If slicing the butter cold, use a bench scraper, not a knife.
Step 7: Bake in the preheated oven for 40-45 minutes if using a metal pan or until the sides and top are a nice golden brown and the center gives a little resistance when lightly pressed. It should give like a light sponge cake.
Step 8: Allow to cool slightly before serving. Serve warm or at room temperature.
Chef Lindsey’s Recipe Tip
Allow the dump cake to cool completely before you slice it for a clean slice. It can be crumbly when it is still warm.
Frequently Asked Questions
Store cooled pumpkin dump cake in an airtight container or wrapped in plastic wrap covered with aluminum foil in the refrigerator for up to a week. Can also freeze for up to two months. Thaw at room temperature or in the refrigerator. Warm in oven.
If your dump cake has a powdery texture, it’s probably because the cake mix or butter wasn’t evenly spread. If you notice this happening while baking, you can use a spoon to move the melted butter from the corners onto the dry spots and put it back in the oven. You can also add a little bit more butter. I promise no one will complain!
Serve the dump cake with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pumpkin Dump Cake Recipe
Ingredients
- 1 15 oz can can pumpkin puree not pumpkin pie mix
- 1 cup evaporated milk 8 oz
- 1 cup dark brown sugar packed
- 3 large eggs
- 1 tablespoon pumpkin spice mix 1/2 recipe will give you what you need plus extra
- 1 box yellow cake mix I used Duncan Hines 15.25oz box
- 1 cup pecans chopped
- ½ teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- ¾ cup unsalted butter thinly sliced
Instructions
- Preheat the oven to 350°F conventional (no fan) and spray a 9×13 inch baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin spice mix until smooth.
- Pour the mixture into the baking dish and shake gently to settle into one even layer.
- Cut open the cake mix bag and shake the cake mix evenly over the top of the whole pumpkin pie filling.
- Sprinkle chopped pecans over the top of the cake mix and lightly touch with your hand to even out the cake mix. I mostly just tried to get any big mounds down to the same level.
- Lay the sliced butter in a single layer over the top of the cake. There will be gaps, but try to get even coverage so no patch of cake mix is left unbuttered!
- Bake in the preheated oven for 40-45 minutes if using a metal pan or until the sides and top are a nice golden brown and the center gives a little resistance when lightly pressed. It should give like a light sponge cake.
- Allow to cool slightly before serving. Serve warm or at room temperature.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cake recipes!
Does the sugar and cinnamon get mixed with the cake.mix or into the pumpkin mixture?
Hi Nancy! I see the confusion, I will make a note to adjust the recipe!
Sprinkle the granulated sugar and ground cinnamon over the top of the pecans.