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.
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.
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.
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.
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.
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
Pumpkin Dump Cake
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
This post was originally published on October 8, 2018 and was updated on August 29, 2019 with new content.
Tiffany Seipert says
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?
Sara says
It needs to chill to fully set up!
Liz says
Do you chill the pumpkin layer in the fridge before you bake? If so, for how long?
Sara says
No you do not chill it!
Leilia kismetgirl says
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:)
Linda says
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?
Sara says
Yes it will be fine for 2-3 days in the fridge!
michelle says
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?
Sara says
You sprinkle the dry cake mix over the top!
Sarah says
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?
Sara says
It won’t work because the pie filling contains sugar and other ingredients!
Carlene says
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
Sara says
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.
Amy Reinhart says
Does it have to be a yellow cake mix?
Sara says
You can use a different variety!
Jackie Albritton says
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?
Sara says
Yes that is correct!
Cathy says
Can this be made with a gluten free cake mix? I have 2 daughters that have to eat gluten free.
Sara says
That should be fine!
Jen Wallace says
Can it be frozen?
Sara says
I’ve never tried freezing it, but I believe it would work.
Kristina says
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!
Deb Rogosky says
Can the nuts be omitted? We have nut allergies.
Deb Rogosky
Sara says
Yes that’s fine!
Beth Loehr says
Has anyone tried freezing this cake?
ajn says
was delish! do leftovers require refrigeration?
Sara says
Yes I would refrigerate it!
Deb says
So amazing I make it all year long!
Chris Collins says
Love how easy this is! Can’t wait to try the recipe on the weekend, thanks so much for sharing 🙂
Tara says
Love a good dump cake, and this pumpkin is so perfect for fall!
Sapana says
You had me at pumpkin!! I’ll be making this delicious dessert on repeat soon, perfect with a scoop of ice cream on top!
Tara says
Ooh, this looks perfect with that ice cream on top and drizzle! I love how easy it is too.
Kelly Anthony says
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!