Dessert

Easy Pumpkin Dump Cake Recipe

ByLily Cross December 4, 2025December 4, 2025

Introduction

This easy pumpkin dump cake is a delightful fall dessert that’s both quick to prepare and packed with warm autumn flavors. With a moist pumpkin custard base topped by a buttery cake crust, it’s perfect for cozy gatherings or simple weeknight treats.

A square slice of layered dessert sits on a white plate over a white marbled surface, with a silver fork to the right. The bottom layer is a dense, smooth, orange-brown pumpkin base. Above it, a thick creamy layer with a light yellow color and a slightly baked texture is topped with chopped pecans that create a crunchy, uneven surface with warm brown tones. On top, a swirl of white whipped cream dusted with a light sprinkle of cinnamon adds a soft, fluffy texture and contrast to the dessert. The background shows blurred similar dessert pieces on white plates, resting on a blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 box yellow cake mix (or spice cake mix for extra flavor)
1 cup unsalted butter, melted
1 cup chopped pecans or walnuts (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 puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth. Pour this mixture into the prepared baking dish.
Step 3: Evenly sprinkle the dry cake mix over the pumpkin mixture in the dish. Do not stir.
Step 4: Drizzle the melted butter evenly over the cake mix, aiming to cover as much of the surface as possible.
Step 5: If using, sprinkle chopped pecans or walnuts on top for added texture.
Step 6: Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and the edges are set.
Step 7: Allow the cake to cool for at least 20 minutes before serving. Enjoy warm with whipped cream or vanilla ice cream if desired.

Tips & Variations

Use a spice cake mix instead of yellow for a richer, more autumnal flavor.
For a nut-free version, omit the nuts and add crushed graham crackers or oats on top for crunch.
Bake individual portions in ramekins to make personal mini dump cakes.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave until warm, and enjoy with your favorite toppings.

How to Serve

A square slice of dessert with three visible layers sits on a white plate on a white marbled surface, over a blue cloth. The bottom layer is thick and orange, smooth in texture, resembling pumpkin pie filling. The middle layer is creamy and pale yellow, slightly crumbly with small pecan pieces spread throughout. The top layer consists of crunchy brown pecans scattered on a light beige base. On top of the dessert is a generous swirl of whipped cream dusted lightly with cinnamon. In the background, there are blurred white plates with similar dessert slices. A silver fork lies next to the slice. 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 puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and measure out the same amount as canned puree. This will maintain the right moisture and texture in the cake.

Do I have to use evaporated milk?

Evaporated milk adds creaminess and richness, but you can substitute with whole milk or a non-dairy milk alternative. Keep in mind the flavor and texture might be slightly different.