Pumpkin Dump Cake

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!

Pumpkin dump cake with vanilla ice cream on white plate.


The perfect Thanksgiving dessert

It’s almost Thanksgiving and I have one last pumpkin recipe to share this season.

If you’re like me, you bake pumpkin treats 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, this cake will be loved by all.

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, we’ll be adding a pumpkin pie base! Much like our favorite apple dump cake!

Pumpkin cake slice on white plate with ice cream and caramel.

Ingredient Notes

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.

Yellow Cake Mix– just the dry mix, not the ingredients needed to make it.

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 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 homemade cool whip and butterscotch sauce drizzled over the top!

Pumpkin Dump Cake recipe served with whipped cream and caramel

More Fall Recipes

Pumpkin dump cake on a plate with vanilla ice cream and caramel sauce.

Recipe FAQs

Can this dump cake be made in advance?

YES! 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.

Can you freeze pumpkin dump cake?

Yes! 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.

Does Pumpkin Crunch Cake need to be refrigerated?

Yes. Once you’ve baked this cake you’ll either serve it warm immediately, or store it in the refrigerator for up to 3 days.

One bite of this Pumpkin Crunch Cake removed with a fork.

More Easy Dessert Recipes

Pumpkin Dump Cake

4.74 from 79 votes
By: Aimee
Sweet and Salty, you’ll love this Pumpkin Crunch Cake recipe. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 15 servings

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
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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

  • Can this dump cake be made in advance? Yes! 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.
  • Can you freeze pumpkin crunch cake? Yes! 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.
  • Does Pumpkin Crunch Cake need to be refrigerated? YesOnce you’ve baked this cake you’ll either serve it warm immediately, or store it in the refrigerator for up to 3 days. 

Video

Nutrition

Calories: 341kcal, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Cholesterol: 63mg, Sodium: 280mg, Fiber: 2g, Sugar: 29g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!


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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on November 2, 2020

Comments & Reviews

  1. My mouth started watering as soon as I saw that first image! These looks so delicious and will definitely take care of my fall cravings! Thanks for sharing the recipe.

  2. My husband and I enjoyed this very much. Next time we make it, we’ll put it in the fridge (covered) for two days before we plan on serving it so the top gets a little more crunchy. Quite tasty!

  3. Um, do you think this would work without the nuts? Sorry because obviously the nuts are kind of the star here, and I do love them,  but my sister is allergic. 

  4. The sweet and salty flavor sounds really cool. I have made brownies with that combination but not a cake. Can’t wait to try this for Thanksgiving!

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