Dessert

Easy Pumpkin Dump Cake Recipe

ByZoe Lane November 25, 2025November 25, 2025

Introduction

Easy Pumpkin Dump Cake is a simple, comforting dessert perfect for fall or any time you crave warm, spiced flavors. With minimal prep and pantry staples, this cake combines pumpkin and spices under a buttery cake topping for a delightfully moist treat.

A square piece of pumpkin cake with three clear layers sits on a white plate on a white marbled surface. The bottom layer is thick and orange with a soft, dense texture. The middle layer is creamy and light, creating a smooth contrast. The top layer is a crumbly brown streusel with pecan pieces scattered on it. On top of the cake is a swirl of whipped cream dusted with a light sprinkle of cinnamon. A gold fork rests on the plate beside the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pumpkin purée
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 box yellow cake mix
1 cup (2 sticks) melted butter
½ cup chopped pecans (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 purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth.
Step 3: Pour the pumpkin mixture evenly into the prepared baking dish.
Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing.
Step 5: Drizzle the melted butter over the top of the cake mix, covering as much surface area as possible.
Step 6: If desired, sprinkle chopped pecans evenly over the top for added texture.
Step 7: Bake for 50 to 55 minutes, or until the top is golden brown and the center is set.
Step 8: Allow the cake to cool slightly before serving. It’s delicious on its own or topped with whipped cream or vanilla ice cream.

Tips & Variations

Use spice cake mix instead of yellow for extra warmth and depth of flavor.
Substitute pecans with walnuts or crushed gingersnaps for different textures.
Swirl caramel sauce into the pumpkin mixture before baking for a gooey sweetness.

Storage

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds or until warm. The cake also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A thick square slice of pumpkin cake sits on a white plate, showing three clear layers: a dense orange base, a creamy white middle layer, and a crumbly brown topping with pecans scattered on top and mixed in. On the top center, there is a tall swirl of whipped cream sprinkled with cinnamon. A gold fork rests on the side of the plate. In the background, a white baking dish with more cake is slightly blurred, all on a white marbled surface. 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 purée?

Yes, but you’ll need to cook and blend fresh pumpkin until smooth and measure out 15 ounces to match the canned purée. Canned pumpkin is convenient and consistent in moisture content.

Is it possible to make this cake gluten-free?

Absolutely. Use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free certified. The recipe works well with gluten-free cake mixes available in most stores.