Name: Easy Recipe for Pumpkin Dump Cake Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix); 4 large eggs, room temperature; 12 ounce can evaporated milk; 1½ cups granulated sugar; 1 tablespoon vanilla extract; 1 tablespoon pumpkin pie spice blend; 2 teaspoons cinnamon; 15.25 ounce box Spice Cake mix (such as Duncan Hines brand); 1½ cups chopped pecans; 1 cup unsalted butter, melted; ½ cup whole milk

Jump to Recipe· 4.9 from 20 reviews

If you’re hunting for a no-fuss, cozy dessert to serve this autumn, you’ll absolutely fall in love with this Easy Recipe for Pumpkin Dump Cake. Imagine all the warmth and spice of pumpkin pie, with the irresistible crunch and buttery goodness of a cake—all brought together in a 10-minute prep, hands-off treat. It’s the quickest way to bring the sweet aromas of fall into your kitchen and onto your table, whether you’re hosting friends or just treating yourself after a long day.

Easy Recipe for Pumpkin Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Easy Recipe for Pumpkin Dump Cake is just how accessible the ingredients are—yet each one plays a starring role in the final dessert. From creamy pumpkin puree to a boxed cake mix shortcut, everything works together to give you that dreamy blend of flavors and textures in every bite.

Pumpkin Puree: This gives the dessert its moist texture and gorgeous orange hue—be sure to use pure pumpkin, not pie filling.
Eggs: Room temperature eggs help bind the filling for a rich, custardy base.
Evaporated Milk: Adds creaminess without the extra fat, making the filling silky smooth.
Granulated Sugar: Sweetens the pumpkin while letting those classic fall spices shine.
Vanilla Extract: Just a splash rounds out the flavor and makes your kitchen smell heavenly.
Pumpkin Pie Spice Blend: Captures all the best spices of the season in one easy scoop.
Cinnamon: An extra boost for warmth and depth—it’s not optional during fall baking!
Spice Cake Mix: The ultimate convenience—provides the perfect crumbly topping, no measuring necessary!
Chopped Pecans: For a bit of crunch and nutty flavor that elevates every bite.
Unsalted Butter: Melted for pouring over the cake mix, helping everything crisp up and meld together.
Whole Milk: Thins the butter and helps saturate the cake mix for the best texture.

How to Make Easy Recipe for Pumpkin Dump Cake

Step 1: Prep the Pan

Start by preheating your oven to 350 degrees F. Give your 9×13 baking dish a generous spray with baker’s spray or lightly grease with butter. This step makes sure you can neatly serve every golden slice later, with zero stickiness or mess.

Step 2: Mix the Pumpkin Filling

Grab a large mixing bowl and whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon. Whisk until the mixture is completely smooth and all the ingredients are thoroughly combined—your filling should look creamy and perfectly blended, like the base of the best pumpkin pie.

Step 3: Pour and Spread

Pour the pumpkin filling into your prepared baking dish. Use a spatula to spread it out to an even layer so you get uniform bites of pumpkin goodness in every scoop.

Step 4: Layer the Cake Mix and Pecans

In a separate bowl, mix together the dry spice cake mix and chopped pecans. Sprinkle this mixture evenly over the pumpkin filling—don’t stress about perfection, just try to cover the whole surface. Those little random clusters of pecan and spice cake are pure gold after baking!

Step 5: Add the Butter and Milk Mixture

Melt the butter and then combine it with the whole milk. Slowly pour this buttery mixture all over the cake mix layer, aiming for even coverage. If you spot any big dry patches, gently nudge them under the liquid with a spoon. This step ensures that golden, crackly topping from one edge of the pan to the other.

Step 6: Bake

Slide your dish into the oven and bake for 1 hour, or until the top is deeply golden and the center is set. Your kitchen will smell like pure autumn magic! Let the cake cool for at least 15 minutes before serving—it gives everything time to settle and makes each scoop perfectly sliceable.

How to Serve Easy Recipe for Pumpkin Dump Cake

Garnishes

Dress up each serving with billowy whipped cream, a dusting of cinnamon, or a drizzle of caramel sauce. If you really want to go over-the-top, try a scoop of vanilla ice cream on the side! The cool creaminess is an amazing contrast with the warm, spiced cake.

Side Dishes

This decadent dessert shines after a hearty home-cooked meal. It’s delightful alongside fresh apple slices, roasted pears, or a crisp green salad if you’re looking to balance things out. For a festive touch, serve Easy Recipe for Pumpkin Dump Cake with mugs of hot cider or cinnamon-spiced coffee.

Creative Ways to Present

Spoon warm portions into ramekins for cute, individual servings at a dinner party. Or, try cutting the cooled cake into squares for a dessert tray at potlucks or holiday gatherings. For something extra special, layer it with whipped cream and crumbled gingersnaps in mason jars for a portable pumpkin trifle twist!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the baking dish with foil or plastic wrap and store it in the fridge for up to four days. The flavor actually deepens after a night in the fridge, making leftovers even more irresistible.

Freezing

Easy Recipe for Pumpkin Dump Cake freezes beautifully! Cool it completely, then wrap portions tightly in plastic wrap and store in a freezer-safe bag for up to three months. Thaw overnight in the fridge when you’re ready to enjoy again.

Reheating

To reheat, pop individual servings in the microwave for about 20–30 seconds, or warm the whole dish in a 325 degree oven until heated through. Add fresh whipped cream or ice cream after reheating for the perfect finishing touch.

FAQs

Can I use a different flavor of cake mix?

Absolutely! While spice cake brings all those cozy autumn notes, yellow cake or even butter pecan can work if you want to mix things up. Just know the flavor profile will change slightly but still be delicious.

Is it possible to make this recipe dairy-free?

You can swap the evaporated milk for coconut or oat evaporated milk, and use plant-based butter and milk. The texture will still be lovely, and you’ll get all that wonderful pumpkin spice flavor.

Can I add chocolate chips or other mix-ins?

Totally! A sprinkle of mini chocolate chips, white chocolate, or even shredded coconut can be folded into the cake mix layer along with the pecans for extra richness and texture.

How do I know when the cake is done baking?

Look for a deeply golden top and steady, set center. A gentle jiggle should reveal no sloshy center—the cake will continue to set as it cools, so don’t worry if it’s just a bit soft when you first pull it from the oven.

Can I make Easy Recipe for Pumpkin Dump Cake ahead of time?

Yes, and it actually tastes even better after a night in the fridge! Bake it the day before, cool completely, then cover and refrigerate. Simply reheat portions before serving, and garnish as you like.

Final Thoughts

If you’ve never tried the Easy Recipe for Pumpkin Dump Cake before, I promise it’ll become your new fall favorite after the first bite. It’s ridiculously easy, full of warm pumpkin spice, and wonderful to share. Go ahead and give it a whirl—you won’t regret it!