This pumpkin dump cake recipe is a Fall dessert you won't want to miss out on. The moist cake is filled with pumpkin pie spice, and it has an addictive buttery pecan crunch topping. This is the perfect recipe when you want an impressive dessert with minimal effort!
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An Easy Pumpkin Cake
I love dump cake recipes when I'm craving cake but don't want to put in any effort to make one. Let's be real, the process of making a cake from scratch can sometimes be daunting, but this recipe is so convenient and simple! Yet, this comes out tasting like it came from a bakery!
Why You'll Love This Recipe
It's foolproof. Even if you don't typically bake cakes or if they don't usually turn out how you'd hoped - I've been there- you'll have no problem making this one come out perfect.
It saves time. It literally takes less than 10 minutes to prepare the cake, and the process is effortless.
A winning dessert. The cake is soft and fluffy with all of the delicious flavors of a pumpkin pie with a buttery, crunchy finish from the topping. My wife is a pumpkin dessert critic, and this is one of her favorites, so you know it has to be pretty darn good.
Ingredients You'll Need
- Canned pumpkin puree- do not use pumpkin pie filling.
- Evaporated milk- to give the cake a moist texture.
- Pumpkin pie spice- for all those Fall flavors.
- Sugar- to balance out the warm spices.
- Eggs- two large ones.
- Yellow cake mix
- Chopped pecans- for the crunchy topping.
- Butter- thinly sliced into cubes.
- Whipped cream- to serve with.
How To Make Pumpkin Dump Cake
1. Prepare. Preheat oven to 350°F (180°C) and grease a 9-inch baking dish with some butter.
2. Combine. Add the cake mix, sugar, pumpkin pie spice, pumpkin puree, evaporated milk, and eggs to a large bowl. Stir well until you have a smooth batter. Pour the cake batter into the prepared baking pan.
3. Add the topping. Add the chopped pecans and slices of butter on top of the batter. Try to space them out to cover the entire baking dish.
4. Bake. Bake the cake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Serve the cake warm, with whipped cream and a sprinkle of cinnamon on top. Enjoy!
Recipe Variations To Try
- If you don't like nuts, skip the crunchy topping. Or you can top it with this brown sugar topping from my cinnamon streusel muffins.
- I've made this recipe with pumpkin spice cake mix and butter pecan cake mix in place of the yellow cake mix, and it turns out amazing with all of them. So try any that you want!
- Top the cake with homemade cream cheese frosting for an extra sweet experience. You can use the frosting from this banana cake with cream cheese frosting recipe.
- Serve it with a scoop of vanilla ice cream. There's no pair better than warm cake and an ice-cold scoop of ice cream.
How To Store This Cake
At room temperature: Wrap the dish tightly in plastic wrap or put a lid on top and store it in the fridge for up to 3 days.
In the fridge: Store any leftover cake slices in an airtight container or individually wrapped in plastic wrap in the fridge for up to 5 days.
In the freezer: You can also wrap any leftovers in plastic wrap and stick them into a freezer-safe bag. Store them in the freezer for up to 3 months. Let the frozen cake thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I reheat this cake?
Yes! My favorite way to reheat it is to put a slice of cake on a plate and microwave it for about 10-15 seconds.
How can I tell when this cake is baked?
The cake will be golden brown on top and look firm at the edges. You can insert a toothpick into the center, and if it comes out clean, it's ready.
How can I change the flavor of this pumpkin dump cake?
There are quite a few ways to change up the flavor of this easy dump cake recipe. The simple way is by changing the flavor of the cake mix. Spice cake mix and white cake mix are substitutions that pair with the pumpkin puree deliciously. If you're not a fan of pecans, swap them for toffee bits, chocolate chips, or other nuts.
More Pumpkin Recipes To Try
- Pumpkin Cookies With Cream Cheese Frosting
- Pumpkin Pie with Graham Cracker Crust
- Pumpkin Cream Cheese Dip
- Pumpkin Cheesecake Bars
- Pumpkin Custard Pie
- 15oz. canned pumpkin puree (not pumpkin pie filling)
- 8oz. evaporated milk
- 1 ½ teaspoon pumpkin pie spice
- ½ cup sugar
- 2 eggs
- 8oz. yellow cake mix
- ½ cup chopped pecans
- ⅓ cup butter, thinly sliced
- Whipped cream to serve with
- Preheat oven to 350°F. Grease a 9-inch baking dish with some butter.
- Combine the cake ingredients in a large bowl, except the butter and pecans.
- Pour the mixture into a baking pan.
- Add pecans and slices of butter on top.
- Bake the cake for 50-55 minutes.
- Serve the cake warm, with whipped cream on top.
Serving Size:1 slice
Amount Per Serving: Calories: 465Total Fat: 17gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 73gFiber: 3gSugar: 0gProtein: 6g