Easy Recipe for Pumpkin Dump Cake

4.88 from 97 votes

Easy Recipe for Pumpkin Dump Cake

This Pumpkin Dump Cake has all of our favorite Fall flavors wrapped in one delicious dessert! It's made with cake mix and pumpkin puree and is prepared in only 10 minutes!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 555kcal

Author: Jennifer Fishkind

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 (I used Duncan Hines brand)
1½ cups chopped pecans
1 cup unsalted butter melted
½ cup whole milk

Instructions

Preheat oven to 350° F. Spray a 9x13 baking dish with baker’s spray. Set aside.
In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
In a medium bowl stir together the melted butter and whole milk.
Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
Bake for 1 hour or until the top is golden and the center has set.

Video

Notes

I like to allow this pumpkin dump cake to cool down, until it is just warm but not hot, on the counter. I serve this warm with a scoop of vanilla ice cream or at room temperature.

You can store this pumpkin dump cake covered, in the refrigerator, for up to 4 days.

Tips:

You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies, or aversions, you can omit the pecans and this will still be delicious.
Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well

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