Dessert

Easy Pumpkin Dump Cake Recipe

ByElla Hart December 2, 2025December 2, 2025

Introduction

This Easy Pumpkin Dump Cake is a simple and comforting dessert that captures the warm flavors of fall with minimal effort. With pantry staples and just a few steps, you’ll have a deliciously spiced pumpkin treat ready to enjoy.

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 to prevent sticking.
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 evenly combined.
Step 3: Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly.
Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering the surface completely.
Step 5: Drizzle the melted butter over the top of the cake mix, trying to cover as much area as possible for a golden crust.
Step 6: If desired, sprinkle chopped pecans evenly over the top for added crunch and flavor.
Step 7: Bake in the preheated oven for 50 to 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 especially delicious when served warm with whipped cream or vanilla ice cream.

Tips & Variations

For a deeper spice flavor, use 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 for a gooey, sweet twist.

Storage

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for about 20–30 seconds or until heated through. This cake can also be frozen 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 use fresh pumpkin instead of canned pumpkin purée?

Yes, but you will need to cook and puree the pumpkin flesh beforehand to create a smooth purée. Make sure it’s fully drained to avoid excess moisture affecting the cake’s texture.

Is it necessary to use evaporated milk?

Evaporated milk adds richness and helps set the custard-like pumpkin layer, but you can substitute with regular milk or a non-dairy milk alternative for a lighter version, though the texture may differ slightly.