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My Pumpkin Dump Cake Recipe has all the festive fall flavors you're looking for, and is easy to make in just one pan! Made with pumpkin spice, cake mix, pumpkin puree, and crunchy pecans, this is the most effortlessly flavorful pumpkin crunch cake. Easy to make in a few simple steps!
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Pumpkin Crunch Cake
I always look forward to the time of year that pumpkin recipes make their return! Fall is one of the best times of the year for entertaining, and with Thanksgiving around the corner, it's never too soon to start thinking about holiday menu ideas.
There is something so special and warming about fall baking recipes, and near the top of the list is my pumpkin dump cake. It is the perfect pumpkin crunch dessert for your holiday table, family dinner, or a fall outing complete with a hot latte.
It is absolutely delicious, especially served warm with a dollop of whipped cream and a drizzle of caramel sauce. My family loves this pumpkin crunch cake, and the best part about it is that it's a dump cake recipe, which makes it even easier.
Pumpkin Dump Cake Ingredients
- Pumpkin puree: You can use fresh or canned pumpkin puree. Just make sure it's 100% pumpkin puree, and not pumpkin pie filling.
- Evaporated milk: Evaporated milk makes the pumpkin layer in this cake super creamy and rich, without getting too dense or risking curdling!
- Sugar: You can use white or light brown sugar! Taste the filling before adding the entire amount of sugar, so you can sweeten it to your preference.
- Eggs: A few eggs added to the filling give it structure and help puff up the cake mix!
- Cinnamon: Most of the flavor of pumpkin treats comes from the spices! Using extra cinnamon on top of the pumpkin pie spice adds extra aroma and flavor to balance out the sweetness.
- Pumpkin pie spice: I highly recommend making your own so you get the perfect blend of spices! This delicious blend has ground ginger, cloves, nutmeg, and allspice for a complex and deeply aromatic spice blend.
- Yellow Cake Mix: You can use a yellow cake mix or a spice cake mix; either will taste delicious. I've even used carrot cake mix and it's been wonderful with this dump cake recipe. Using dry cake mix makes this recipe super easy!
- Unsalted butter: Unsalted butter lets you use your own salt to balance the flavors! Plus, it'll be melted over the top of the cake, so using unsalted butter means the top of the cake won't be too salty.
- Pecans or walnuts (optional): The "crunch" in pumpkin crunch cake! I like using pecans, or a mix of pecans and walnuts. You can also add chocolate chips, toffee bits, or even oats like a crumble topping!
How to Make Pumpkin Crunch Dump Cake
- Preheat the oven to 375°F. Grease a 9 by 13-inch oven-proof deep baking pan with a little butter. Combine pumpkin puree, evaporated milk, sugar, eggs, and spices in a large mixing bowl and whisk to combine.
- Add the pumpkin mixture to the prepared tray, spreading it out into an even layer. Then sprinkle the cake mix over top, spread it as evenly as possible.
- Pour the melted butter on top of the cake mix, covering the cake mix as much as you can. Top with chopped pecans and other crumble toppings of choice.
- Bake 50 to 55 minutes, or until the cake is firm and cooked through. The cake should be a nice brown color but still gooey in the middle. It is a dense gooey cake - this is what makes it so delicious!
- Serve hot or cold with a scoop of vanilla ice cream or whipped cream, and enjoy.
If you want to go all out, this cake is amazing when topped with Homemade Butterscotch Sauce! You can also top it with caramel sauce.
Pumpkin Desserts
Expert Tips
- When you sprinkle boxed cake mix over the pumpkin mixture, make sure to evenly spread it so it will probably expand over the top. Dump cake relies on the liquid from the bottom layer being absorbed by the cake mix on top, so it's important to spread it evenly.
- Finish the cake with unsalted butter and make sure to cover the entire top of the mixture to ensure even baking. For best results, use a pastry brush to ensure it's evenly spread, and if you don't have enough, melt a bit more butter.
- Cooking time varies based on your oven; I baked mine at 375°F in the middle rack, and it took around 50 minutes. The cake should be firm, but gooey in the center.
- If the cake is browning too quickly but isn't cooked through yet, place tin foil over top for the final 10 minutes of baking. To gauge whether it's ready, use a sharp knife or skewer to poke various parts of the cake. If the skewer comes out clean and crumby, it is cooked.
Isabel's Top Tip
Pumpkin pie filling, like this recipe creates, is naturally quite mild and mellow, so it's very easy to over-sweeten when combined with cake. Make sure to taste the pumpkin pie filling (before adding the eggs, of course!) while adding the sugar. After all, it's much easier to add sweetness than it is to take it away!
Pumpkin Whipped Cream Instructions
- Add 1 cup of either homemade whipped cream or Cool Whip
- Add ½ teaspoon of Pumpkin Spice
- Mix well and refrigerate for approximately 1 hour
- Top the Pumpkin Crunch Cake with the Pumpkin Whipped Cream with a spoon, or get fancy with a piping bag!
- Top with festive sprinkles for fun (optional).
You can follow my step-by-step instructions on how to make whipped cream.
Dump Cake Recipe FAQs
A dump cake recipe is a cake made by "dumping" all the ingredients into a single pan with very little mixing involved if any. The filling heats below while the butter melts above, creating a buttery crust topping to cover the cake.
Fresh pumpkin can be used, but you will have to convert the amount of canned pumpkin used to account for using fresh pumpkin. One 15-ounce can of pumpkin equals approximately 1¾ cup of fresh pumpkin.
Allow pumpkin dump cake to cool completely, then wrap tightly in plastic wrap, then foil, and label with the freezing date. Add to the freezer and store for up to 4 months.
Storing and Reheating Pumpkin Crunch Cake
- Refrigerator: Dump cake should be stored in the fridge, instead of leaving it out at room temperature. This is due to the high moisture content of the cake. Wrap the tin in plastic wrap or tin foil, and place in the fridge for up to 5 days.
- Freezer: Dump cake can be stored in the freezer after baking! It's ideal for freezing, as the high moisture means it won't dry out like other cakes will. Wrap the cake tightly in plastic wrap, then foil. Place in the freezer, and store for up to 4 months.
- Thawing: Frozen dump cake should be thawed in the fridge overnight; heating it too quickly can result in it getting dry, or reheating unevenly.
- Reheating: This cake can be served cold. If you'd like to serve it warm, pop it back in the oven for 5-10 minutes, until hot.
Homemade Pumpkin Spice
As far as spices go, I love to mix up my own pumpkin spice mix - and it's so easy to do! Just follow my Pumpkin Pie Spice Recipe. Don't worry, though - you can easily buy ready-made pumpkin pie spice from the supermarket to use if you prefer.
Dump Cake Recipes
Looking for more delicious Fall desserts? Try out my Pumpkin Empanadas next!
Pumpkin Crunch Cake
Equipment
- 9 by 13 inch baking dish
Ingredients
Pumpkin Dump Cake
- 15 ounce can pumpkin puree
- 12 ounce can evaporated milk
- 1 cup sugar (granulated)
- 3 eggs
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 15.25 ounce box Yellow Cake Mix
- 1 cup unsalted butter - melted
- 1 cup pecans - chopped
Pumpkin Whipped Cream (optional)
- 1 cup whipped cream - homemade or Cool Whip
- 1 Tablespoon pumpkin pie spice
Instructions
- Preheat oven to 375°F. Grease a 9"x13" baking dish with a little butter. Combine pumpkin puree, evaporated milk, sugar, eggs and spices in a large bowl and whisk to combine.15 ounce can pumpkin puree,12 ounce can evaporated milk,1 cup sugar (granulated),3 eggs,2 teaspoons cinnamon,2 teaspoons pumpkin pie spice
- Pour pumpkin mixture into buttered baking dish. Sprinkle the yellow cake mix over the pumpkin mixture, spreading it as evenly as possible.15.25 ounce box Yellow Cake Mix
- Pour melted butter over the cake mix, covering as much of the cake as you can. If some spots need more coverage, melt more butter.1 cup unsalted butter
- Evenly spread the top with chopped pecans.1 cup pecans
- Bake 50 minutes to 55 minutes, or until the cake is cooked through. The cake should be a nice browned color and mostly firm, but the middle should remain soft. Remove from oven, and serve hot or cold with ice cream or whipped cream.
- Mix 1 cup of ready made or homemade whipped cream with 1 tablespoon of pumpkin spice and mix well. Refrigerate and serve on top of the pumpkin cake.1 Tablespoon pumpkin pie spice,1 cup whipped cream
Notes
- When you sprinkle boxed cake mix over the pumpkin mixture, make sure to evenly spread it so it will probably expand over the top.
- Finish the cake with unsalted butter and make sure to cover the entire top of the mixture to ensure even baking. For best results, use a pastry brush to ensure it's evenly spread, and if you don't have enough, melt a bit more butter.
- Cooking time varies based on your oven; I baked mine at 375°F in the middle rack, and it took around 50 minutes. The cake should be firm, but gooey in the center.
- If the cake is browning too quickly but isn't cooked through yet, place tin foil over top for the final 10 minutes of baking. To gauge whether it's ready, use a sharp knife or skewer to poke various parts of the cake. If the skewer comes out clean and crumby, it is cooked.
- Store for up to 5 days in the refrigerator in an airtight container or the baking dish wrapped with plastic wrap.
Carole says
This cake is amazingly good and very easy to make! You’ll love it!
Em Beitel says
Thanks so much, Carole! We're so glad you enjoyed it!
Maryanne says
We love this recipe, a tag rich, but smaller portions leave more for later.
Em Beitel says
That's awesome, Maryanne! Thank you for your comment - we're glad you enjoyed it!
Joann says
If making the recipe x2 what size pan would you use?
Isabel Laessig says
Hi Joann! Rather than using a larger dish, I would bake two separate batches. If you increase the volume and surface area it would change the cook time too, so it's easier and safer to use two dishes. Enjoy, and thank you!