Go Back
–+ servings
A warm and gooey Pumpkin Dump Cake Recipe topped with vanilla ice cream, drizzled with rich caramel sauce, and garnished with crunchy pecans. A delicious and easy fall dessert perfect for holidays and gatherings.

Easy Pumpkin Dump Cake Recipe

No ratings yet
A simple yet delicious fall dessert combining creamy Pumpkin Dump Cake Recipe filling with a buttery cake topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 13 portions
Course: Dessert
Cuisine: American
Calories: 487
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Layer
  • 2 15 oz cans pumpkin puree
  • 1 12 oz can evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
Topping
  • 1 box yellow cake mix 15.25 oz
  • 1 cup unsalted butter melted
  • 1 cup chopped pecans optional
  • Whipped cream for serving optional

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Sheet pan (optional, for catching spills)

Method
 

Prepare Your Pan
  1. Preheat your oven to 350°F (175°C)
  2. Grease a 9x13 inch baking dish with butter or cooking spray
  3. Set aside while you prepare the filling
Create the Pumpkin Layer
  1. In a large mixing bowl, combine the pumpkin puree and evaporated milk
  2. Add eggs one at a time, whisking well after each addition
  3. Mix in the sugar, pumpkin pie spice, and salt until smooth
  4. Pour the mixture into your prepared baking dish
Add the Cake Layer
  1. Sprinkle the dry cake mix evenly over the pumpkin mixture
  2. Pour the melted butter evenly over the cake mix
  3. If using pecans, sprinkle them on top
  4. DO NOT STIR - this creates the signature layers
Bake
  1. Bake for 50-60 minutes, or until the top is golden brown
  2. The center should be set with minimal jiggle
  3. Let cool for at least 30 minutes before serving

Nutrition

Calories: 487kcalCarbohydrates: 62gProtein: 7gFat: 25gSaturated Fat: 12gCholesterol: 92mgSodium: 428mgPotassium: 285mgFiber: 3gSugar: 38gVitamin A: 7840IUVitamin C: 3mgCalcium: 132mgIron: 2mg

Notes

  • Use pure pumpkin puree, not pumpkin pie filling
  • Ensure butter covers all dry cake mix
  • Can be made 24 hours in advance
  • Best served warm or at room temperature with whipped cream

Tried this recipe?

Let us know how it was!