Dessert

Easy Pumpkin Dump Cake Recipe

ByAndria Russo December 5, 2025December 5, 2025

Introduction

This easy pumpkin dump cake is a quick and comforting fall dessert that requires minimal effort but delivers maximum flavor. With warm spices and a moist pumpkin base topped with a buttery cake crust, it’s perfect for cozy gatherings or a simple weeknight treat.

A square slice of layered dessert sits on a white plate over a white marbled surface, with a silver fork to the right. The bottom layer is a dense, smooth, orange-brown pumpkin base. Above it, a thick creamy layer with a light yellow color and a slightly baked texture is topped with chopped pecans that create a crunchy, uneven surface with warm brown tones. On top, a swirl of white whipped cream dusted with a light sprinkle of cinnamon adds a soft, fluffy texture and contrast to the dessert. The background shows blurred similar dessert pieces on white plates, resting on a blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 box yellow cake mix (or spice cake mix for extra flavor)
1 cup unsalted butter (melted)
1 cup chopped pecans or walnuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until well combined. Pour this mixture evenly into the prepared baking dish.
Step 3: Sprinkle the dry cake mix evenly over the pumpkin mixture without stirring it in.
Step 4: Drizzle the melted butter evenly over the dry cake mix, trying to cover as much of the surface as possible.
Step 5: If using, sprinkle the chopped pecans or walnuts on top for added texture.
Step 6: Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and the edges are set.
Step 7: Allow the cake to cool for at least 20 minutes before serving. Enjoy warm with whipped cream or vanilla ice cream if desired.

Tips & Variations

Use a spice cake mix instead of yellow cake mix for an extra autumnal flavor boost.
Make it nut-free by skipping the nuts and substituting with crushed graham crackers or oats for crunch.
For individual servings, bake the cake in ramekins instead of a large dish.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or oven until heated through. This cake is delicious warm, especially with a scoop of vanilla ice cream or dollop of whipped cream.

How to Serve

A square slice of dessert with three visible layers sits on a white plate on a white marbled surface, over a blue cloth. The bottom layer is thick and orange, smooth in texture, resembling pumpkin pie filling. The middle layer is creamy and pale yellow, slightly crumbly with small pecan pieces spread throughout. The top layer consists of crunchy brown pecans scattered on a light beige base. On top of the dessert is a generous swirl of whipped cream dusted lightly with cinnamon. In the background, there are blurred white plates with similar dessert slices. A silver fork lies next to the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the pumpkin first to achieve the right consistency. Canned pumpkin puree is convenient and consistent for this recipe.