Easy Pumpkin Dump Cake Recipe

I absolutely love how this Easy Pumpkin Dump Cake Recipe comes together with almost no fuss, yet delivers a cozy, comforting dessert that everyone raves about. It’s one of those magic recipes that works perfectly for busy weeknights or last-minute gatherings—you just layer, dump, and bake. Seriously, it’s a game-changer when you want something seasonal and sweet but don’t want to slave over a complicated recipe.

When I first tried this, I was amazed at how the flavors melded so beautifully without any mixing of the layers. The pumpkin layer stays wonderfully creamy, the cake mix creates a golden crust, and those pecans add the perfect crunch. I’m telling you, once you make this Easy Pumpkin Dump Cake Recipe, it can quickly become your go-to for fall festivities or whenever pumpkin craving hits.

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Ingredients You’ll Need

These ingredients come together in such a straightforward way, but each plays an important role to make the cake moist and flavorful. I recommend using good-quality canned pumpkin and fresh eggs to get the best results.

• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor control.
• Evaporated milk: Adds creaminess and helps the custard set perfectly without being too dense.
• Pumpkin pie spice: The essential blend that brings that warm fall flavor to life—don’t skip it!
• Sugar: Balances the spices and pumpkin, making it just sweet enough.
• Large eggs: They’re your binder and help create that custard base everyone loves.
• Yellow cake mix: The shortcut to the sweet, crumbly topping without any extra effort.
• Chopped pecans: Adds crunch, nutty flavor, and beautiful texture contrast.
• Melted butter: Drizzled last, it soaks into the cake mix and crisps up the top layer.

Variations

I love to keep this Easy Pumpkin Dump Cake Recipe versatile by swapping out nuts or adding a few mix-ins here and there. Don’t be afraid to personalize it to your taste—that’s part of the fun!

• Add-ins: I sometimes add chocolate chips or dried cranberries on top for an extra pop of flavor.
• Nut-free version: Skip the pecans or substitute with sunflower seeds if you need to avoid nuts.
• Spice tweaks: Play around with cinnamon, nutmeg, or ginger if you prefer a different spice profile.
• Gluten-free: Use a gluten-free yellow cake mix and you’ll have a naturally gluten-free dessert everyone can enjoy.

How to Make Easy Pumpkin Dump Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking dish and give it a good spray with cooking spray or grease it lightly with butter. This step is key to making sure your dump cake doesn’t stick and slides right out for serving.

Step 2: Mix the Pumpkin Layer

In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until everything is well combined and smooth. I always take an extra minute here to make sure the eggs are fully incorporated—you don’t want any leftover clumps.

Step 3: Layer Your Ingredients

Pour that pumpkin mixture into your prepared pan, smoothing it out with a spatula. Then sprinkle chopped pecans evenly over the top—this adds a wonderful crunch that contrasts with the soft pumpkin. Next, sprinkle the dry yellow cake mix evenly over the pecans. No need to stir: just evenly distribute it so it’ll bake up nice and golden.

Step 4: Drizzle Butter and Bake

Now pour the melted butter carefully over the dry cake mix. Don’t worry if it looks uneven—that’s totally normal and actually helps it crisp up in spots for perfect texture. Pop the whole thing in the oven and bake for about 55-60 minutes, until the top is golden brown and edges are bubbling.

Step 5: Cool and Serve

Once out of the oven, let the cake cool for 5-10 minutes before scooping. I love to serve it warm with a big dollop of cool whip or vanilla ice cream and a drizzle of caramel sauce if I’m feeling indulgent. It’s the perfect cozy treat!

How to Serve Easy Pumpkin Dump Cake Recipe

Garnishes

I always reach for a scoop of vanilla ice cream or a generous spoonful of cool whip; they add just the right creamy coolness to balance the warm, spicy pumpkin. Sometimes I drizzle a little caramel syrup on top for that extra special touch that makes everyone’s eyes light up.

Side Dishes

If you’re serving this dessert after a hearty meal, fresh fruit or a light salad works well to balance the richness. My family enjoys some cinnamon-spiced apple slices alongside—it’s like fall on a plate!

Creative Ways to Present

For a festive party, I’ve served this in individual ramekins with a pecan half on top as a cute garnish. Another time, I layered it with whipped cream and crushed gingersnaps for a quick pumpkin trifle twist—super fun and unexpected!

Make Ahead and Storage

Storing Leftovers

I usually cover any leftovers tightly with plastic wrap or foil and keep them refrigerated for up to 4 days. It reheats nicely and still tastes almost as fresh the next day. Just make sure to bring it back to room temperature or warm it gently in the oven before serving.

Freezing

I’ve frozen slices of this dump cake in airtight containers and found it holds up great for about a month. When ready to enjoy, thaw overnight in the fridge and warm gently to bring back that cozy, just-baked feel.

Reheating

To reheat leftovers, I prefer a gentle warm-up in a 325°F oven for about 10-15 minutes. Microwaving works too but can make the topping less crisp. A little warm and bubbly is the goal!

FAQs

Final Thoughts

This Easy Pumpkin Dump Cake Recipe holds a special place in my heart because it’s one of those no-fail recipes that impress everyone with almost zero effort. I hope you’ll give it a try the next time you want a cozy dessert that feels homemade but saves you precious time in the kitchen. Trust me, once you taste that warm pumpkin custard with the crisp buttery topping, it’ll become a favorite you return to year after year.

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