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Pumpkin Dump Cake with golden, crumbly top and spiced pumpkin base, topped with pecans and whipped cream in a cozy autumn setting
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Pumpkin Dump Cake

This Pumpkin Dump Cake is the ultimate fall dessert, combining a spiced pumpkin base with a golden, buttery cake topping. Super easy to make, it requires minimal ingredients and no mixing, making it the perfect treat for Thanksgiving or cozy autumn gatherings. Serve it warm with whipped cream or vanilla ice cream for an extra indulgent touch! 🎃🍰
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin dump cake, fall dessert, pumpkin spice, Thanksgiving dessert, easy dessert recipe, autumn cake
Servings: 8 servings
Calories: 320kcal

Equipment

  • Mixing Bowl
  • Whisk
  • 9x13 inch Baking Dish
  • Measuring Cups and Spoons
  • Knife
  • Microwave-Safe Dish (optional)
  • Spatula

Ingredients

  • 1 can Canned pumpkin
  • 1 box Yellow cake mix
  • 1 can Evaporated milk
  • 3 Eggs
  • 1 cup Granulated sugar
  • 1 tbsp Pumpkin pie spice
  • 1 cup Butter
  • 1/2 cup Chopped pecans/walnuts

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a mixing bowl, combine canned pumpkin, evaporated milk, eggs, granulated sugar, and pumpkin pie spice. Whisk until smooth and creamy.
  • Pour the pumpkin mixture into the greased baking dish and spread it evenly.
  • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not mix it in.
  • Drizzle melted butter over the top of the cake mix.
  • Add chopped pecans or walnuts, if desired.
  • Bake for 50-60 minutes or until the top is golden brown and edges are bubbling.
  • Let the cake cool for 15 minutes before serving. Top with whipped cream or vanilla ice cream if desired.