Pumpkin Pie Dump Cake

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.

4.52 from 200 ratings

Tested pumpkin dump cake made with real pumpkin puree and a buttery cake mix topping. A simple and reliable fall dessert that many readers prefer over pumpkin pie.

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: American

Keyword: pumpkin dump cake, Pumpkin dump cake with cake mix, pumpkin pie dump cake, recipe for pumpkin dump cake

Servings: 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 45-50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.

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. I have tested it and it bakes up beautifully.

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: Freeze fully baked and cooled squares in an airtight container for up to 2 months. Thaw in the fridge and warm to serve.

Nutrition