There is so much pumpkin flavor in this easy Pumpkin Dump Cake recipe that uses your favorite boxed cake mix.
Pumpkin Pie Dump Cake
I’m not a huge fan of pumpkin pie, but I love pumpkin in many forms. If you enjoy pumpkin as much as I do, you’ll want to try more of my easy pumpkin recipes. One of my favorite autumn treats is this simple Pumpkin Dump Cake.
This dessert has the familiar spices of pumpkin pie but a light, tender cake texture. It’s essentially pumpkin filling and boxed cake mix working together to make an effortless, comforting dessert.
What is Pumpkin Dump Cake
A pumpkin dump cake is a straightforward, crowd-pleasing dessert. It starts with canned pumpkin combined with a few wet ingredients, then a boxed cake mix is sprinkled on top. You literally “dump” the components into a baking pan, add butter and nuts if you like, and bake until golden. It’s quick, forgiving, and perfect for busy days or holiday gatherings.
Easy Pumpkin Dump Cake
When fall arrives I get excited for cooler weather, seasonal flavors, and decorating. I especially look forward to pumpkin recipes. After Labor Day I pull out my canned pumpkin and get baking — soups, chilis, and desserts. This pumpkin dump cake is one of those recipes that’s easy to throw together and always disappears quickly at my table.
Dump cakes are beloved because they require minimal prep but deliver maximum flavor. This pumpkin version is ideal for casual dinners, potlucks, or a simple weekend treat.
Pumpkin Dump Cake Recipe
If you enjoy pumpkin, this dump cake should be on your must-bake list. It’s rich with pumpkin spice notes, easy to adapt, and comforting when served warm with a dollop of whipped topping. The recipe is simple to make gluten free by choosing a gluten-free yellow cake mix, and dairy-free swaps are easy by using plant-based milk and butter alternatives.
Below are the ingredients and step-by-step instructions presented clearly so you can prepare this dessert with confidence.
Pumpkin Dump Cake Recipe
12
20 minutes
50 minutes
30 minutes
1 hour 40 minutes
There is so much pumpkin flavor in this easy Pumpkin Dump Cake recipe that uses your favorite boxed cake mix.
Ingredients
- 1 small can pumpkin (not pumpkin pie filling)
- 12 oz can evaporated milk or coconut milk
- 2 eggs
- 1 cup sugar
- 3 tsp pumpkin pie spice
- 1 box yellow cake mix (or 2 boxes GF yellow cake mix)
- 1 cup whole pecans
- 3/4 cup melted butter (dairy free or regular)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the pumpkin, evaporated milk (or canned coconut milk), eggs, sugar, and pumpkin pie spice until smooth. Pour the pumpkin mixture into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin layer. Scatter the pecans on top, then drizzle the melted butter evenly over the surface.
- Bake for about 50 minutes at 350°F. A knife or toothpick inserted into the center should come out mostly clean. Allow the cake to cool before slicing. Serve warm, at room temperature, or chilled, with whipped topping if desired. Store leftovers refrigerated.
- Notes: This recipe works well with two gluten-free cake mixes and can be made dairy-free by using plant-based milk and butter substitutes.
Nutrition Information:
Amount Per Serving:
Calories: 11087Total Fat: 574gSaturated Fat: 310gCholesterol: 1970mgSodium: 8709mgCarbohydrates: 1181gFiber: 49gSugar: 912gProtein: 355g
Did you make this recipe?
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