Easy Pumpkin Dump Cake is a fuss-free dessert that brings together the cozy flavors of pumpkin, warm spices, and crunchy pecans. This simple recipe requires minimal effort, making it a perfect treat for fall gatherings, holiday dinners, or any time you crave a pumpkin-flavored indulgence.

Why You’ll Love This Recipe

• Effortless Preparation: Just dump the ingredients, layer them, and bake—no mixing required!
• Cozy Fall Flavors: Pumpkin pie spice and pumpkin puree make this the ultimate fall dessert.
• Perfect for Gatherings: Serves 12–16, making it ideal for sharing with friends and family.
• Versatile Toppings: Pairs beautifully with vanilla ice cream or whipped cream.
• Crunchy and Creamy: A delightful contrast of a crunchy pecan topping and a creamy pumpkin base.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 15-ounce can pumpkin puree
• 1 12-fluid ounce can evaporated milk
• 4 large eggs
• 1½ cups white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 18.25-ounce package yellow cake mix
• 1 cup chopped pecans or pecan halves
• 1 cup butter, melted

Directions

Prepare the Base

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan.
2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix until smooth and well-blended.
3. Pour the pumpkin mixture evenly into the prepared baking pan.

Assemble the Layers

4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir or mix!
5. Distribute the chopped pecans over the cake mix.
6. Drizzle melted butter evenly over the top. Alternatively, place pats of butter across the surface for even coverage.

Bake

7. Bake in the preheated oven for 60–80 minutes, or until the top is golden brown and the cake is set. A toothpick inserted should come out clean.

Serve

8. Allow the cake to cool slightly before serving. Top with vanilla ice cream or whipped cream for an extra indulgent treat.

Servings and Timing

• Servings: 12–16 slices
• Prep Time: 15 minutes
• Cook Time: 60–80 minutes
• Total Time: 75–95 minutes

Variations

• Nut-Free: Omit the pecans or replace them with sunflower seeds for a nut-free option.
• Spiced Cake Mix: Use spiced cake mix instead of yellow for an extra layer of flavor.
• Gluten-Free: Substitute the cake mix with a gluten-free yellow cake mix.
• Chocolate Twist: Add a sprinkle of chocolate chips over the cake mix for a hint of chocolate.
• Extra Crunch: Add shredded coconut or oatmeal to the topping.

Storage and Reheating

• Room Temperature: Store the cake covered at room temperature for up to 2 days.
• Refrigerator: Keep in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheating: Warm in the microwave for 30 seconds or in a 350°F oven for 10 minutes.

FAQs

1. Can I make this cake in advance?

Yes, it can be made a day ahead and reheated before serving.

2. What can I substitute for pumpkin pie spice?

Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves as a substitute.

3. Can I use a different type of cake mix?

Yes, spiced or butter pecan cake mix work wonderfully for this recipe.

4. Can I use fresh pumpkin instead of canned?

Yes, substitute canned pumpkin with an equal amount of homemade pumpkin puree.

5. What other nuts can I use?

Walnuts or almonds are great alternatives to pecans.

6. Can I use margarine instead of butter?

Butter is recommended for the best flavor, but margarine can work in a pinch.

7. How do I know the cake is done?

The top should be golden brown, and a toothpick inserted in the center should come out clean.

8. Can I make this recipe dairy-free?

Use a non-dairy evaporated milk substitute and plant-based butter.

9. Can I add toppings before baking?

Yes, sprinkle shredded coconut or a cinnamon-sugar mix on top before baking.

10. What’s the best way to serve this cake?

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Conclusion

Easy Pumpkin Dump Cake is the perfect blend of simplicity and deliciousness. Its creamy pumpkin layer and crunchy, buttery topping make it a crowd-pleaser at any fall gathering or holiday celebration. Whether served with ice cream or enjoyed as-is, this dessert is sure to impress!

Easy Pumpkin Dump Cake

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 60-80 minutes
• Total Time: 75-95 minutes
• Yield: 12-16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Easy Pumpkin Dump Cake is the ultimate fall dessert! Made with pumpkin puree, warm spices, and a buttery cake mix topping, it’s simple to prepare and absolutely delicious. Top with whipped cream or ice cream for the perfect holiday treat!

 

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Ingredients

Units USM Scale 1x2x3x

• 1 (15-ounce) can pumpkin puree
• 1 (12-fluid ounce) can evaporated milk
• 4 large eggs
• 1 1/2 cups white sugar
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 1 (18.25-ounce) package yellow cake mix
• 1 cup chopped pecans or pecan halves
• 1 cup butter, melted

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Instructions

• Preheat Oven: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan.
• Prepare Pumpkin Mixture: In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix until smooth and spread the mixture evenly into the prepared baking pan.
• Add Cake Mix: Sprinkle the dry cake mix evenly over the pumpkin mixture. Pat it down gently without mixing.
• Add Toppings: Sprinkle chopped pecans over the cake mix, then drizzle with melted butter or place pats of butter evenly across the top.
• Bake: Bake in the preheated oven for 60-80 minutes, or until the top is golden brown and the edges are set.
• Cool and Serve: Let the cake cool slightly before serving. Top with vanilla ice cream or whipped cream for an extra indulgent treat!

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Notes

• Pecan-Free Option: If desired, omit pecans for a nut-free version.
• Spice Variation: Add a pinch of cinnamon or nutmeg for extra fall flavor.
• Storage: Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
• Make-Ahead: This dessert can be made a day ahead and tastes even better after the flavors meld together.