Dessert

Best Pumpkin Dump Cake Recipe

Byluca Carter December 12, 2025December 12, 2025

Introduction

This Best Pumpkin Dump Cake is an easy, crowd-pleasing dessert perfect for fall gatherings or any time you’re craving something cozy and sweet. With a rich pumpkin base, warm spices, and a buttery cake topping, it’s a simple recipe that delivers impressive flavor without much effort.

A single square piece of brown crumbly cake with a rough texture sits in the center of a white plate. On top of the cake is a thick layer of sticky pecan topping with whole pecans visible, adding a glossy dark brown contrast. Above the pecan layer is a large dollop of white whipped cream with a fluffy, smooth texture, sprinkled lightly with cinnamon powder. A gold fork rests beside the cake on the plate. In the background, a larger pan of the same cake can be seen blurred out. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk

3/4 cup granulated sugar
1/4 cup brown sugar

2 large eggs
2 teaspoons pumpkin pie spice

1/2 teaspoon salt
1 box (15.25 oz) yellow cake mix
1 cup chopped pecans

3/4 cup melted butter

Instructions

Step 1: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and salt until smooth.

Step 3: Pour the pumpkin mixture into the prepared baking dish.
Step 4: Sprinkle the dry cake mix evenly over the pumpkin mixture without stirring.
Step 5: Top with chopped pecans.

Step 6: Drizzle melted butter evenly over the entire surface.
Step 7: Bake for 50–60 minutes until golden brown and set in the center.
Step 8: Let cool for 15–20 minutes before serving.

Step 9: Serve with whipped cream or vanilla ice cream, if desired.

Tips & Variations

For a nut-free version, omit the pecans or substitute with toasted coconut flakes for added texture.
Using fresh pumpkin puree instead of canned can work but adjust the moisture with evaporated milk accordingly.

Add a sprinkle of cinnamon or nutmeg on top before baking for extra warmth.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 20 seconds or until warm. You can also freeze portions in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.