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A square slice of pumpkin dump cake topped with vanilla ice cream, chopped pecans, and caramel sauce sits on a white plate with a bite taken out. A striped orange napkin is in the background.
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4.53 from 203 ratings

Pumpkin Dump Cake

A passed down pumpkin dump cake with a soft pumpkin layer and a buttery, golden cake mix topping. Extra melted butter means no dry cake mix spots.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin dump cake, Pumpkin dump cake with cake mix, pumpkin pie dump cake, recipe for pumpkin dump cake
Servings: 20 servings
Author: Beth

Equipment

Ingredients

  • 15 oz canned pumpkin puree
  • 12 oz evaporated milk
  • 1 cup (213g) packed brown sugar
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 15.25 oz yellow cake mix
  • 1 cup (114g) chopped pecans
  • 1 cup (226g) unsalted butter melted

Instructions

  • Preheat the oven to 350ºF.
  • Grease the bottom and sides of a 9x13 inch cake pan with non-stick cooking spray.
  • In a large bowl combine the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice.
    15 oz canned pumpkin puree, 12 oz evaporated milk, 1 cup (213g) packed brown sugar, 3 large eggs, 2 tsp pumpkin pie spice
  • Whisk until combined. Pour this mixture into the greased pan.
  • Sprinkle the cake mix powder on top of the batter as evenly as possible.
    15.25 oz yellow cake mix
  • Sprinkle the pecans evenly over the batter.
    1 cup (114g) chopped pecans
  • Pour the melted butter evenly over the top of the cake.
    1 cup (226g) unsalted butter
  • Bake for 45 to 50 minutes, until the edges are browned and the top is golden.

Video

Notes

Here’s a quick homemade mix for 2 teaspoons of pumpkin pie spice:
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice (or cloves, if you prefer stronger spice)
Gluten Free: Use a gluten free yellow cake mix in place of the regular mix. I tested it with a 15 oz box and it works.
To Store: Cover and refrigerate for up to 4 days. Warm slices before serving if you like it cozy.
To Make Ahead: Bake the day before and refrigerate once cooled. The flavors deepen overnight.
To Freeze: Bake in an aluminum foil pan for easy freezing. Cool completely, then wrap the whole pan in plastic wrap and foil. Thaw in the fridge overnight. 

Nutrition

Calories: 296kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 221mg | Potassium: 158mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3671IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg