Name: Easy Pumpkin Dump Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 (15‑ounce) cans pure pumpkin puree; 4 large eggs (room temperature); 1 (12‑ounce) can evaporated milk; 1½ cups granulated sugar; 1 tablespoon vanilla extract; 1 tablespoon pumpkin pie spice blend; 2 teaspoons ground cinnamon; 1 (15.25‑ounce) box spice cake mix; 1½ cups chopped pecans; 1 cup unsalted butter, melted; ½ cup whole milk

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I’m really excited to share this Pumpkin Dump Cake recipe—it’s been a favorite in my kitchen for good reason! With just 10 minutes of prep and a total bake time of around an hour, I can get this cozy dessert ready without much effort at all. Easy Pumpkin Dump Cake

Why I’ll Love This Recipe

I love how effortless this feels—it combines the creamy, custard-like texture of pumpkin pie with a crunchy, spiced cake topping, making it part pie, part cake. And since it’s a dump‑and‑bake style dessert, I barely need to dirty any dishes. It’s perfect for fall gatherings or any time I crave something warm and sweet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I always gather everything before starting:

2 (15‑ounce) cans pure pumpkin puree (not pumpkin pie mix)
4 large eggs (room temperature)
1 (12‑ounce) can evaporated milk
1½ cups granulated sugar
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice blend
2 teaspoons ground cinnamon
1 (15.25‑ounce) box spice cake mix
1½ cups chopped pecans
1 cup unsalted butter, melted
½ cup whole milk

directions

Preheat the oven to 350°F and spray a 9×13‑inch baking dish with baking spray.
In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, vanilla, pumpkin pie spice, and cinnamon until smooth.
Pour the pumpkin mixture evenly into the prepared baking dish.
In a separate bowl, stir together the dry spice cake mix and chopped pecans. Sprinkle this evenly over the pumpkin layer.
Mix the melted butter with the milk, then slowly pour it over the dry cake mix layer—submerging as much of the dry mix as possible without stirring.
Bake for about 1 hour, or until the top is golden and the center is set.
Let it cool slightly, then I serve it warm—often with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Servings and timing

Serves: 12
Prep time: 10 minutes
Cook time: 1 hour
Total time: Approximately 1 hour 10 minutes

Variations

I’ve experimented with this a bit:

I sometimes swap spice cake mix for yellow, vanilla, or butter cake mix—then I add about 2 teaspoons of pumpkin spice to the dry mix for flavor.
If I need to skip nuts, I’ll use chopped walnuts, crushed graham crackers, or even toffee bits—it still adds a lovely crunch.
If dry patches appear after baking, I gently press them under the butter layer before baking to ensure everything hydrates evenly.

storage/reheating

To store: Once cooled, I cover and refrigerate the cake for up to 4 days.
To reheat: I pop a slice in the microwave for about 20–30 seconds, just until it’s warmed through and the topping is crisp-tender again.

FAQs

Can I use pumpkin pie mix instead of pure pumpkin puree?

I prefer using pure pumpkin puree—it gives me control over sweetness and spices. If I ever do use pumpkin pie mix, I reduce the sugar and spices accordingly to balance it out.

Can I make this in a crockpot?

Yes! I’ve made it in my crockpot on high—it turns out warm and gooey after about 2 hours. It’s perfect for keeping warm at gatherings.

What if I don’t have pecans or want it nut-free?

I just swap pecans for crushed graham crackers, toffee bits, or even skip them entirely. It’s still delicious.

How do I ensure there are no powdery spots after baking?

I make sure to pour the butter-milk mixture evenly and gently press any dry areas under the surface. That helps everything bake properly.

How can I tell when it’s done baking?

I look for a golden brown top and a center that’s set and no longer jiggly. That’s when I know it’s ready.

Conclusion

I’m totally smitten with how easy and comforting this Pumpkin Dump Cake is—it’s like a warm, spiced hug in dessert form. From the custard‑like pumpkin base to the buttery, crunchy topping, this is the kind of treat I turn to all season. Whether I’m baking for a weeknight dessert or a holiday table, this recipe keeps things simple and irresistibly delicious.

Easy Pumpkin Dump Cake