Dessert

Easy Pumpkin Dump Cake Recipe

ByOlivia Monroe November 30, 2025November 30, 2025

Introduction

This Easy Pumpkin Dump Cake is a delightful fall dessert that requires minimal effort but delivers maximum flavor. With warm spices and a tender cake topping, it’s perfect for cozy gatherings or a simple treat any day of the week.

A close-up view of a single square piece of pumpkin crumb cake on a white plate with a gold fork beside it. The cake has three layers: a dense orange pumpkin base at the bottom, a light creamy layer in the middle, and a thick crumbly brown topping with pecans. On top, there is a swirl of white whipped cream sprinkled with a little cinnamon. The background is a white marbled texture with a blurred white baking dish and scattered pecans in the back. 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 the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
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 evenly over the cake mix, covering as much surface as possible to ensure a crisp topping.
Step 6: If using, sprinkle the chopped pecans over the top for added crunch and flavor.
Step 7: Bake for 50 to 55 minutes, or until the cake topping is golden brown and the filling is set in the center.
Step 8: Let the cake cool slightly before serving. It’s especially delicious when topped with whipped cream or vanilla ice cream.

Tips & Variations

For a richer flavor, try using a spice cake mix instead of yellow cake mix.
Swap pecans for walnuts or crushed gingersnaps for a different texture and taste.
Add a swirl of caramel sauce before baking to introduce a gooey sweetness.
Do not stir after layering; the cake mix and butter will form a crisp topping as it bakes.

Storage

Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20-30 seconds or until warmed through. This dessert also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a single square piece of pumpkin cake with three clear layers on a white plate. The bottom layer is a thick, moist pumpkin base with a deep orange color. Above it is a creamy white layer, smooth and slightly glossy. The top layer is a crumbly, golden-brown streusel with visible pecan pieces scattered throughout. On top of the streusel is a generous swirl of white whipped cream lightly dusted with cinnamon powder. Some pecans are placed around the cake on the plate. A golden fork rests beside the cake on the plate. The surface beneath the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the yellow cake mix with a gluten-free cake mix of your choice. Just be sure it’s a mix intended for baking and not a flour blend.

Do I have to use evaporated milk?

Evaporated milk adds richness and creaminess, but you can substitute it with whole milk or half-and-half if needed, though the texture may be slightly different.