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Dorothy Thomas

Pumpkin Dump Cake Recipe

A deliciously easy dessert with layers of spiced pumpkin filling and buttery cake mix, baked to perfection. No mixing required—just "dump" and bake!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Course: Dessert, Holiday Baking
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15 oz) can Canned Pumpkin Puree
  • 1 (12 oz) can Evaporated Milk
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1 (15.25 oz) box Yellow Cake Mix
  • 1 cup Unsalted Butter (melted)
  • ½ cup Chopped Pecans (optional)

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Preheat Oven – Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Make Pumpkin Layer – In a bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and cinnamon until smooth. Pour into the baking dish.
  3. Add Cake Mix – Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
  4. Drizzle Butter – Slowly pour melted butter over the cake mix, covering as much as possible.
  5. Add Toppings (Optional) – Sprinkle chopped pecans on top for extra crunch.
  6. Bake – Bake for 50-55 minutes or until the top is golden brown and the edges are bubbling.
  7. Cool & Serve – Let cool for 10-15 minutes before serving. Best enjoyed with whipped cream or vanilla ice cream!

Notes

  • For a richer flavor, use homemade pumpkin puree.
  • Gluten-free? Substitute with a gluten-free cake mix.
  • Storage: Keep covered in the fridge for up to 4 days. Reheat before serving.
  • Make it nut-free: Skip pecans or replace with oats.