Pumpkin Dump Cake

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Pumpkin Dump Cake

Serves: 8
Prep time: 10 minutes
Cook time: 60-70 minutes

I am so ready for Fall and this Pumpkin Dump Cake is calling my name. 

This cake comes together in minutes but don’t let the ease of it fool you, this cake is delicious and a crowd pleaser.  Perfect for all your holiday entertaining. 

Pumpkin and cake mix get dumped together to create the most amazing Fall pumpkin dessert.

A slice of pumpkin dessert topped with whipped cream, chopped pecans, and cinnamon on a white plate with a red and white checkered tablecloth underneath.

How To Make Pumpkin Dump Cake

Ingredients for baking, including canned pumpkin, butter, sweetened condensed milk, flour, granulated sugar, brown sugar, eggs, chopped pecans, and spices, arranged on a counter.

Ingredients

  • 29 ounce can pumpkin puree
  • 12 ounce can evaporated milk
  • 3 eggs
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 15.25 ounce box yellow cake mix
  • 1 cup pecans
  • 12 tablespoons butter, sliced
A slice of pumpkin dessert topped with whipped cream and pecans on a white plate, next to a glass of milk, set on a red and white checkered cloth.

Step-by-Step Guide

1. Preheat your oven to 350 degrees.

2. In a large bowl whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar and pumpkin pie spice.

  • A glass measuring cup containing eggs, spices, and liquid ingredients on a white marble surface.
  • A glass mixing bowl filled with yellow batter and a metal whisk resting inside on a white surface.

3. Grease a 9×13 baking dish.

4. Pour your pumpkin batter into the baking dish.

A glass baking dish filled with a smooth, bright orange batter or mixture, placed on a white marble surface.

5. Sprinkle the dry cake mix all over the top of the pumpkin mix.

6. Place the sliced butter all over the top.

A glass baking dish filled with flour topped with evenly spaced square slices of butter on a white marble surface.

7. Sprinkle with the pecans.

Glass baking dish with flour, butter slices, and chopped pecans arranged on top, set on a white marble surface.

8. Bake for 60-70 minutes or until a toothpick inserted comes out clean.

Rectangular glass baking dish filled with a golden-brown baked casserole topped with pecan pieces, placed on a white surface.

9. Serve!

A slice of pumpkin dessert topped with whipped cream and pecans on a white plate, next to a glass of milk and wooden utensils on a red and white checkered napkin.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can serve this right away warm or chilled.
  • Top with whipped cream or ice cream!
  • You can use spice or white cake mix instead of yellow cake mix.
  • You can omit the nuts if you like.
  • Make sure you getting canned pumpkin puree not pumpkin pie filling.
A slice of pumpkin dump cake topped with whipped cream and pecans on a white plate, next to a glass of milk and wooden spoons on a red and white checkered cloth.

Pumpkin Dump Cake

Print Recipe
A slice of pumpkin dessert topped with pecans and whipped cream on a white plate, with a glass of milk in the background on a red and white checkered cloth.
Prep Time:10 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 20 minutes

Ingredients

  • 29 ounce can pumpkin puree
  • 12 ounce can evaporated milk
  • 3 eggs
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 15.25 ounce box yellow cake mix
  • 1 cup pecans
  • 12 tablespoons butter sliced

Instructions

  • Preheat your oven to 350 degrees.
  • In a large bowl whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar and pumpkin pie spice.
  • Grease a 9×13 baking dish.
  • Pour your pumpkin batter into the baking dish.
  • Sprinkle the dry cake mix all over the top of the pumpkin mix.
  • Sprinkle with the pecans.
  • Place the sliced butter all over the top.
  • Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  • Serve!

Notes

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can serve this right away warm or chilled.
  • Top with whipped cream or ice cream!
  • You can use spice or white cake mix instead of yellow cake mix.
  • You can omit the nuts if you like.
  • Make sure you getting canned pumpkin puree not pumpkin pie filling.
Servings: 8 servings
A close-up of a baked casserole topped with pecans in a rectangular glass dish on a white surface.

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