Pumpkin Dump Cake

My mom started making dump cakes when my sisters and I started having families of our own. As our gatherings grew and the number of mouths to feed multiplied, she began looking for easy, delicious recipes that could feed a crowd without the fuss—and that’s when pumpkin dump cake entered the picture. One bite, and it became an instant classic at our fall get-togethers. It’s cozy, spiced, and comes together in minutes with just a few simple ingredients. If you’re looking for a low-effort dessert that delivers big on flavor and feeds a group, this one’s a keeper.

Who do I make this for?

I make the pumpkin dump cake for my mom! My mom was the one to introduce me to this dessert, so this recipe makes me think of her.

yo

Pumpkin Dump Cake

Prep: 15-20 min | Bake: 50-60 min | Total: 1 hr 20 min

Yields ~12 servings

yo

Ingredients

Cake Mix

• 1 1/4 cups all purpose flour

• 3/4 cup granulated sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

Filling

• 2- 15 oz. cans pumpkin puree

• 1- 12 oz. can evaporated milk

• 3 large eggs

• ½ cup light brown sugar

• ½ cup white sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ½ teaspoon salt

• ½-1 cup coarsely chopped pecans

• ½ cup unsalted butter, melted

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

2. Make the Pumpkin Filling:
   In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugars, cinnamon, nutmeg, cloves, and salt until smooth and well combined.
   Pour the mixture into the prepared baking dish and spread evenly.

3. Mix the Cake Topping:
   In a separate bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This is your homemade “cake mix.”

4. Assemble the Cake:
   Sprinkle the dry cake mix evenly over the pumpkin filling in the pan. Do not stir.

5. Add Pecans:
   Sprinkle chopped pecans evenly over the top of the dry cake mix.

6. Drizzle Butter:
   Slowly drizzle the melted butter over the entire surface, trying to moisten as much of the dry mix as possible. You can use a spoon or spatula to gently press down any dry spots if needed, but don't mix.

7. Bake:
   Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and the center is set.

8. Cool & Serve:
   Allow the cake to cool for at least 20–30 minutes before serving. It can be served warm, at room temperature, or chilled.
   Optional: Serve with whipped cream or a scoop of vanilla ice cream!

Print Recipe

Loved this recipe? I’d love to hear your thoughts!