Pumpkin Dump Cake

An easy fall dessert, this Pumpkin Dump Cake only takes a few minutes to prep. It’s easy and delicious, and tastes just like fall!

If you love pumpkin, you’ll love this easy pumpkin dump cake recipe! Or try these Loaded Caramel Pumpkin Blondies for another crowd favorite.

We go crazy for easy desserts over here. And I think you all do, as well, seeing that my Dump Cake Recipe is one of the top recipes here on Taste and Tell.

So I don’t know why it has taken me so long to publish this pumpkin version of the dump cake, perfect for fall. Rich pumpkin with a buttery crumble topping – and you can’t beat it!

This pumpkin dump cake is a little bit different than my other dump cake. This one forms more of an actual cake, while the traditional version is best eaten in a bowl. But you can beat the pumpkin and spice for fall!

This cake actually reminds me a bit of pumpkin pie, because of the creamy pumpkin layer. So if you are intimidated by making a pie, try this cake. (Or you can try this Pumpkin Pie Cake or these Pumpkin Pie Bars!)

Ingredients

• Pumpkin Puree: You want to make sure you are using pumpkin puree, not pumpkin pie filling.
• Evaporated Milk: This is not sweetened condensed milk – make sure you are using evaporated milk. They are often confused, but are completely different products.
• Sugar: You’ll use a mixture of granulated sugar and light brown sugar.
• Eggs: I like for the filling to be really custard-y, so I use 4 full eggs. This will also work with just 3 eggs and you get a firmer filling.
• Spices: I like to use a mixture of both cinnamon and pumpkin pie spice.
• Cake Mix: This is just the dry cake mix. I like to use a yellow cake mix, but you can also use a spice cake mix. If you are using a spice cake, you’ll want to significantly cut back on the spices.
• Pecans: The pecans add some much needed texture. You could also use walnuts or another nut of your choice.
• Butter: I like to use a mixture of melted butter and cubed butter.

How to Make Pumpkin Dump Cake

Step 1: In a large mixing bowl, mix together the pumpkin, evaporated milk, both sugars, eggs, and the spices.

Step 2: Pour the mixture into the bottom of a greased 9×13-inch baking pan.

Step 3: Sprinkle the dry cake mix over the top of the pumpkin mixture.

Step 4: Add the pecans to the top of the cake mix.

Step 5: Melt half of the butter and pour it evenly over the top of the cake.

Step 6: Cut the remaining butter into thin pieces and place evenly over the top.

Step 7: Bake until the top is golden brown. The edges will also be bubbling.

Step 8: Remove from the oven and let the cake cool for 10 minutes before slicing and serving.

Pumpkin Dump Cake Video

If you are a visual learner, you can watch the video above to see how to make this easy dessert.

Tips and Tricks

I do a mixture of melted butter and sliced butter because I find that that is the best way to ensure that all of the cake mix gets wet with the butter. You could use all melted butter, or all sliced butter, but I’ve had the best results by doing both.

We think this pumpkin dump cake is best served warm. You can eat the leftovers cold, but we prefer to warm it up slightly in the microwave.

Don’t love nuts? We love the texture they bring to the cake, but feel free to leave them off!

Our favorite way to serve this cake is with freshly whipped cream or with a scoop of vanilla ice cream.

More Pumpkin Recipes

Pumpkin Snickerdoodles
Pumpkin Cheesecake
Mini Pumpkin Pies
Pumpkin Cheesecake Pie
Pumpkin Roll
Pumpkin Cheesecake Cupcakes

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