This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal.

I can’t get enough pumpkin this time of the year, some of my favorites include pumpkin gooey butter cake and pumpkin chocolate chip cookies. This pumpkin dump cake is so very easy to make, and with just minutes of prep you end up with an amazing two layered dessert that’s perfect for feeding a crowd.

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A slice of pumpkin dump cake topped with ice cream and caramel sauce.

When I think fall, I think pumpkin. There are so many amazing treats to be had! This pumpkin dump cake happens to be super easy to make, but looks really impressive because it bakes up into a layered dessert with tons of flavor and texture.

How do you make pumpkin dump cake?

This cake starts with a pumpkin pie style filling which is made from pumpkin puree, sugar, eggs and evaporated milk. The pumpkin mixture goes into the bottom of the pan and a layer of powdered cake mix goes on top. The finishing steps are sliced butter and chopped pecans – no mixing required! Bake it all up and you’ve got a delicious fall treat.

Pumpkin pie filling poured into a baking dish.

What is a dump cake?

A dump cake is a dessert where ingredients are layered in a pan and baked – literally everything is just dumped into the pan. This pumpkin cake does use one bowl to mix together the filling, but it’s totally worth the extra dirty dish to take that step.

Cake mix layered with sliced butter in a baking dish.

Tips for pumpkin dump cake

  • Be sure to use canned pumpkin puree, NOT pie filling. Pie filling contains other ingredients and will not set the same way.
  • This recipe calls for yellow cake mix, but spice cake mix is also a great option.
  • Not a fan of pecans? Try walnuts or almonds, or leave the nuts out entirely. You could even try flaked coconut for a different flavor variation.
  • This cake can be served warm, cold or at room temperature. To get neat slices, you’ll want to chill it before cutting. Otherwise just use a big serving spoon and scoop it onto plates. You can reheat cold slices of cake for 20 seconds in the microwave if you like to eat it warm.
  • Make sure that the butter is sliced thin so that you can cover the entire surface area of the pan with butter.

A pan of pumpkin dump cake topped with chopped pecans.

If you’re a major pecan fan, you can add a sprinkle over the top for garnish before you serve your pumpkin dump cake. While this cake is perfectly delicious on its own, it’s even better when served with a scoop of vanilla ice cream and a drizzle of caramel sauce.

A slice of pumpkin dump cake topped with pecans.

I am not the biggest fan of pumpkin pie, so I often serve pumpkin dump cake instead for Thanksgiving. I think this cake is much easier to make than pie, which is also a bonus.

As soon as the calendar hits September, I stock up on pumpkin puree so that we can enjoy this pumpkin dump cake for the colder months to come. It’s always a huge hit!

More fall desserts

Pumpkin Dump Cake Video

5 from 23 votes

Pumpkin Dump Cake

AuthorSara Welch
A slice of pumpkin dump cake topped with ice cream and caramel sauce.
This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal.
Time
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course Dessert
Cuisine American
Serves 20

Ingredients 

  • 29 ounce can pumpkin puree do not use pumpkin pie filling
  • 12 ounce can evaporated milk
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 box yellow cake mix
  • 1 1/2 cups chopped pecans divided use
  • 1 cup butter cut into thin slices
  • cooking spray

Instructions 

  • Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
  • Place the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract in a bowl. Stir until smooth.
  • Pour the pumpkin mixture into the prepared pan.
  • Place the cake mix and 1 cup of pecans in a bowl; stir to combine.
  • Sprinkle the cake mix over the pumpkin layer.
  • Place slices of butter all over the cake mix layer. Sprinkle the remaining pecans over the top.
  • Bake for 45 minutes or until golden brown and set. Let cool for at least 15 minutes, then serve. Top with ice cream and caramel sauce if desired.

Nutrition

Calories: 322kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 301mg | Potassium: 208mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6760IU | Vitamin C: 2.1mg | Calcium: 132mg | Iron: 1.6mg

This post was originally published on October 8, 2018 and was updated on August 29, 2019 with new content.

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Comments

  1. Mine always seems to turn out a little runny but we usually eat it warm. Do I just need to let it cool more for it to set up better?

  2. mine is in oven. i didn’t have 2 sticks of butter though so i used 1 but i grated it and spread it around. also used white cake mix. hope it turns out good! easy and i had most everything on hand but not the pumpkin pie spice so i just used 2 tsp cinnamon:)

  3. How long does it last refrigerated? Or, how far in advance can I make it? Can I make it two or tgree days in advance?

  4. Am I missing something, do I put the dry cake Mix on, or do you make the cake mix and then put that on the pumpkin?

  5. I apologize if this question has already been asked. I assumed it was pumpkin pie filling not purée, can the pie filling be substituted for the purée or will that totally mess it up?

  6. Your recipe calls for 29 ounce can of pumpkin. Did you mean the normal 15 oz? Have never seen a 29 oz can, seems too much for this recipel

    1. There are two sizes of cans of pumpkin. The standard size is 15 ounces and they also sell a larger 29 ounce can. The recipe does indeed call for the larger can. If you can’t find the larger can you can use two smaller cans with about 1/4 cup removed to get to 29 ounces.

  7. I am a little confused. Looked for pumpkin puree but can only find 15 oz cans of Libby’s 100% pumpkin. Is that what I use?

  8. Is there a lactose free substitute anyone has tried for evaporated milk. I want to try to make this dairy free and I can get lactose free butter and ice cream, but not sure what to do about the evaporated milk. Thanks!

  9. 5 stars
    You had me at pumpkin!! I’ll be making this delicious dessert on repeat soon, perfect with a scoop of ice cream on top!

  10. 5 stars
    This pumpkin dump cake has me dreaming of fall and all things pumpkin. I’m adding this to my recipes to make as soon as the cool weather blows in!