Sweet and Salty, you’ll love this Pumpkin Dump Cake recipe. With layers of pumpkin pie filling, yellow cake mix, and pecans, this crunchy cake is a tried and true crowd pleaser!
Pumpkin and holidays go hand in hand! Some of my favorite pumpkin recipes include this easy Pumpkin Waffles recipe, as well as my Pumpkin Crumb Cake!
The perfect Thanksgiving dessert
Almost Thanksgiving and I have one last pumpkin recipe to share this season.
If you’re like me, you bake pumpkin desserts year round. From pumpkin scones to pumpkin cheesecake, you’ll love the sweet and salty flavor of today’s recipe.
I love that cozy, fall feeling with the sweet aroma of cinnamon and cloves in the air.
Today’s Pumpkin Crunch Cake recipe would be a perfect addition to your Thanksgiving celebration. Whether you enjoy it after your turkey dinner or bake one up for weekend enjoyment, everyone will love this cake.
If you’ve never had a peach dump cake, it’s seriously the easiest thing ever. And nobody will ever know that this recipe uses a dry cake mix!
You may remember seeing this Lemon Blueberry Skillet Dump Cake on my blog years ago. Today, I’ll be adding a pumpkin pie base! Much like my favorite apple dump cake!
Ingredient Notes
I love how easy it is to make this recipe for pumpkin dump cake. Just a handful of ingredients you probably already have in your pantry!
- Pumpkin– choose pumpkin puree, not pumpkin pie filling!
- Spices- my recipe calls for ginger, cloves, nutmeg and cinnamon, but you can swap these out for pumpkin pie spice if needed.
- Evaporated Milk– you’ll love the tang from this milk, be sure to not accidentally use sweetened condensed milk.
- Chopped Pecans– Toast the pecans for a nuttier flavor and texture. Swap them out for walnuts or toffee bits.
- Yellow Cake Mix– just the dry mix, not the ingredients needed to make it. Spice cake mix would be a delicious alternative.
How to Make Pumpkin Dump Cake
Prepare the pan. You’ll need a greased and floured 13×9 baking dish. You can also use my homemade cake release if you prefer.
Make the cake.
- To make the pumpkin base, in a large bowl, combine canned pumpkin, evaporated milk, spices, sugar, and eggs. Mix until well blended. Pour the pumpkin mixture into your prepared baking dish.
- Next up, sprinkle a dry cake mix over the top, spreading evenly. Top with chopped pecans and drizzle with melted butter. You can also skip melting the butter and just place cubes of butter on top.
- Bake for about 45-50 minutes. You can serve this cake warm with whipped cream or vanilla ice cream.
I love enjoying this pumpkin spice dump cake cold with a little homemade cool whip and butterscotch sauce drizzled over the top!
More Fall Recipes
- The best Pumpkin Cheesecake Bars recipe is here. Packed with flavor and easy to make! You’ll love the moist pumpkin cake with sweet cheesecake piped throughout! The perfect fall dessert.
- A new fall favorite- Mini Pumpkin Butterscotch Muffins may be small, but they are bursting with flavor! This recipe is freezer friendly too!
- The classic Chocolate Chip Cookie Dough Truffle just got a touch of Pumpkin! ‘Tis the season, friends!! You’ll want to add these Easy Pumpkin Chocolate Chip Cookie Dough Truffles to your holiday menu!
- Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts for Thanksgiving day breakfast! All the delicious flavors of fall in one breakfast treat!
More Easy Dessert Recipes
- This sweet Cherry Cobbler is exactly what you need to brighten your dessert table!
- Lover of some nutty treats? Homemade Pecan Pie and Pecan Pie Cake are perfect for you then!
- Make this delicious Pumpkin Pie Dip! All your favorite pumpkin flavor in dip form!
- Pumpkin Magic Cake is delicious! Want to know the magic part? Look at the recipe now!
- Make this tender and moist Crumb Cake that will have you going back for seconds and thirds!
Pin this now to find it later
Pin It
Pumpkin Dump Cake Recipe
Ingredients
- 1 can pure pumpkin puree 15 ounce
- 1 can evaporated milk 12 ounce
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs
- 1 package dry yellow cake mix
- 1 cup chopped Pecans
- ¾ cup unsalted butter melted
Instructions
- Preheat oven to 350 degrees F. You'll need a greased and floured 13×9 baking dish. I like to use baking spray for this cake.
- To make the pumpkin base, in a large bowl, combine canned pumpkin, evaporated milk, spices, sugar, and eggs. Mix until well blended. Pour the pumpkin mixture into your prepared baking dish.
- Next up, sprinkle a package of dry yellow cake mix over the top, spreading evenly. Top with chopped pecans and drizzle with melted butter. You can also skip melting the butter and just place cubes of butter on top.
- Bake for about 45-50 minutes. You can serve this cake warm with whipped cream or vanilla ice cream. However, I love enjoying this cake cold with a little whipped topping and caramel sauce drizzled over the top!
Notes
- I love to serve this cake cold, so making it the night before works out perfectly. You can also heat up slices of cake in the microwave for people who prefer this warm.
- I prefer to cover this cake with foil then freeze the entire cake after baking. To thaw, refrigerate overnight and serve chilled. You can also microwave slices of cake if you prefer them warmed up.
- Once you’ve baked this cake you’ll either serve it warm immediately, or store it in the refrigerator for up to 3 days.
How much pumpkin pie spice?