Dessert

Easy Pumpkin Dump Cake Recipe

BySarah Summers December 2, 2025December 2, 2025

Introduction

Easy Pumpkin Dump Cake is a perfect fall dessert that combines the rich flavors of pumpkin and warm spices with minimal effort. This simple recipe is ideal for busy home cooks who want a comforting treat without the fuss.

The image shows a square piece of pumpkin cake on a white plate, sitting on a white marbled surface. The cake has three layers: a moist orange pumpkin base at the bottom, a light cream cheese layer in the middle, and a crumbly brown pecan streusel topping with pecans scattered on top. A dollop of white whipped cream with a sprinkle of cinnamon sits at the center on top of the streusel. A gold fork rests beside the cake on the plate, with a blurred white dish filled with more cake pieces in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pumpkin purée
1 (12 oz) can evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 box yellow cake mix
1 cup (2 sticks) melted butter
½ cup chopped pecans (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth.
Step 3: Pour the pumpkin mixture evenly into the prepared baking dish.
Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
Step 5: Drizzle the melted butter over the top, covering as much of the cake mix as possible.
Step 6: If using, sprinkle chopped pecans over the butter layer for added texture and flavor.
Step 7: Bake for 50–55 minutes, or until the top is golden brown and the center is set.
Step 8: Allow the cake to cool slightly before serving. It’s delicious served warm with whipped cream or vanilla ice cream.

Tips & Variations

Use a spice cake mix instead of yellow cake mix to enhance the warm fall flavors.
Swap pecans for walnuts or crushed gingersnaps for different textures and tastes.
Add a swirl of caramel sauce before baking to introduce a gooey sweetness.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for 20–30 seconds or until heated through. This cake also freezes well—wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before reheating.

How to Serve

The image shows a single square piece of pumpkin dessert with three visible layers on a white plate. The bottom layer is thick, moist, and bright orange, with a soft texture. The middle layer is pale and creamy, smoother and lighter than the base. The top layer is a crumbly brown streusel with pieces of pecans scattered on and around it. A dollop of whipped cream is placed on top, sprinkled lightly with cinnamon powder. A gold fork rests on the edge of the plate. The background is a white marbled surface, softly blurred, with more pecans and a dish of similar dessert visible in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but be sure to cook and puree the fresh pumpkin until smooth and drain any excess liquid for the best texture in the cake.

What can I substitute for evaporated milk?

You can use an equal amount of whole milk or a milk alternative like oat or almond milk, but evaporated milk adds richness that enhances the final texture and flavor.