This Pumpkin Dump Cake is a simple and delicious twist on the classic pumpkin pie. With creamy pumpkin filling at the bottom and a buttery pecan-studded cake layer on top, it’s the perfect Thanksgiving dessert that’s easy enough to make anytime. No need to roll out pie crust—just dump, bake, and enjoy!
Ingredients You’ll Need
- 1 large can pumpkin puree (29–30 oz)
- 1 can evaporated milk (12 oz)
- 4 large eggs
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix (15.25 oz)
- 1 cup chopped pecans
- 1/2 cup unsalted butter (melted)
How to Make Pumpkin Dump Cake
- Preheat your oven to 350°F (180°C).
- Grease a 13×9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, vanilla, pumpkin pie spice, and salt until smooth and fully mixed.
- Pour the pumpkin mixture into the prepared baking dish. Spread it out evenly with a spatula.
- Open the cake mix packet, cut one corner, and gently pour it over the pumpkin layer.
- Spread the cake mix evenly using your hand or a spoon—don’t press it down or mix it with the pumpkin.
- Sprinkle chopped pecans over the cake mix.
- Drizzle the melted butter over the entire top as evenly as possible.
- Bake for 50–55 minutes or until the pumpkin layer is almost set.
- After 30 minutes, check the top. If it’s browning too fast, cover it loosely with foil.
- Let the cake cool on a wire rack for at least 1 hour before cutting for neat slices.
- Serve with whipped cream and a little cinnamon on top for a perfect festive touch!
Nutrition Info (Per Serving – Approx. 16 pieces)
- Calories: ~290 kcal
- Fat: 16g
- Carbs: 34g
- Sugar: 22g
- Protein: 4g
- Fibre: 2g
- Sodium: 220mg
Note: These are approximate values and may vary depending on ingredient brands.
Expert Tips
- Make it nut-free: Simply skip the pecans for an allergy-friendly version.
- Try a spice cake mix: It adds even more warm spice flavour!
- Add chocolate chips: Sprinkle a handful for a fun chocolate twist.
Serve chilled or warm: It’s tasty either way! Reheat in the microwave if desired.
This Pumpkin Dump Cake is easy to prepare, full of festive flavour, and always a crowd-pleaser. With no complicated steps and just one baking dish, it’s the ideal dessert for holidays, family gatherings, or any time you’re craving that pumpkin spice goodness. Try it once, and it may just replace your traditional pumpkin pie!
FAQ’S
Can I make pumpkin dump cake ahead of time?
Yes, you can make it a day in advance. Store it in the fridge and reheat or serve chilled with whipped cream.
Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure your fresh puree is smooth and thick, not watery, for the best texture.
Do I need to mix the cake mix with the pumpkin layer?
No. Simply sprinkle the dry cake mix on top and do not mix it in. It bakes into a soft, cake-like topping.
Can I make it without pecans?
Yes, you can skip the pecans or replace them with walnuts, chocolate chips, or even leave the topping plain.
How do I store leftovers?
Cover the cake and store it in the refrigerator for up to 4 days. Reheat individual slices in the microwave if desired.
