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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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Best Pumpkin Dump Cake
I always look forward to that time of year when 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. 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 Crunch Cake Ingredients
- pumpkin puree
- evaporated milk
- sugar (granulated)
- eggs
- cinnamon
- pumpkin pie spice
- Yellow Cake Mix
- unsalted butter
- pecans or walnuts (optional)
How to Make Pumpkin Dump Cake
- Preheat the oven to 375°F. Grease a 9×13″ oven-proof deep baking pan with a little butter. Combine pumpkin puree, evaporated milk, sugar, eggs, and spices in a large bowl and whisk to combine.
- Add the pumpkin mixture to the prepared tray, then sprinkle the yellow cake mix over top. Spread it as evenly as possible.
- Pour the melted butter over the yellow cake, covering the cake mix as much as you can. Top with chopped pecans.
- 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 ice cream or whipped cream, and enjoy.
If you want to go all out, this cake is amazing when topped with Homemade Butterscotch Sauce!
Pumpkin Dump Cake Recipe 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.
- 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.
Pumpkin Whipped Cream Instructions
- Add 1 cup of either homemade whipped cream or Cool Whip
- Add 1 tablespoon 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.
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
Best Pumpkin Desserts
- Pumpkin Empanadas
- Starbucks Pumpkin Bread
- No Bake Pumpkin Pie
- Pumpkin Pie Cookies
- No Bake Pumpkin Cookies
- Pumpkin Cobbler
- Chocolate Pumpkin Cupcakes
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📋 Recipe
Easy Pumpkin Dump Cake
Equipment
- 9 x 13 inch baking dish
- Mixing Bowl
Ingredients
Pumpkin Dump Cake
- 15 ounce can pumpkin puree
- 12 ounce can evaporated milk
- 1½ cups 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, 1½ cups 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.
This cake is amazingly good and very easy to make! You’ll love it!
Thanks so much, Carole! We’re so glad you enjoyed it!
We love this recipe, a tag rich, but smaller portions leave more for later.
That’s awesome, Maryanne! Thank you for your comment – we’re glad you enjoyed it!