Easy Pumpkin Dump Cake Recipe

I absolutely adore sharing this Easy Pumpkin Dump Cake Recipe with you because it’s one of those magical desserts that tastes like a cozy fall hug in every bite, yet comes together with such ease that even the busiest of us can whip it up without breaking a sweat. Every time I make it, the warm blend of pumpkin and spices fills my kitchen with that irresistible autumn aroma, and the luscious, moist cake topped with pecans and a tender crust never fails to impress family and friends. If you love pumpkin desserts that are comforting, flavorful, and unbelievably simple, this recipe will become your new go-to favorite, just like it did for me.

Why You’ll Love This Easy Pumpkin Dump Cake Recipe

What really captivates me about this pumpkin dump cake is its beautifully balanced flavor profile. The rich pumpkin puree combined with fragrant pumpkin pie spices and a hint of cinnamon creates a heavenly base that’s sweet but not overpowering. Then, the crunchy pecans and butter-soaked spice cake mix on top add a texture contrast that makes every forkful pure delight. I love how each bite feels like the perfect marriage between classic pumpkin pie and a buttery, crumbly cake.

But beyond its deliciousness, what makes this recipe truly special for me is how incredibly easy it is to prepare. There’s no fancy mixing gadgetry or complicated techniques—just whisk, sprinkle, pour, and bake. This “dump and go” style makes it perfect for busy weeknights, holiday gatherings, or even last-minute dessert needs. Plus, because it serves a crowd, I always feel like I’m sharing warm comfort with plenty of loved ones around the table. This pumpkin dump cake stands out because it’s fuss-free but still feels festive and indulgent every time.

Ingredients You’ll Need

The image shows a clear glass rectangular baking dish with four frames of a cooking process on a white marbled surface. In the first frame, the dish is filled with one smooth layer of thick, orange batter, evenly spread. The second frame shows the same dish with a fine white powder, likely flour or sugar, covering the entire surface in one uniform layer. The third frame has a mixed layer where a yellow liquid, possibly melted butter, is poured over patches of white powder scattered on top, creating a textured mix with visible wet and dry spots. The last frame shows the dish with a thick, golden-brown baked crust, cracked and rough in texture, fully covering the surface. photo taken with an iphone --ar 4:5 --v 7

For this recipe, all the ingredients are simple and easy to find but each plays an important role in creating those rich autumn flavors, textures, and that inviting golden color. Here’s everything you’ll want on hand before you dive in:

Pure pumpkin puree: Use canned pumpkin puree, NOT pumpkin pie mix, for a fresh, smooth pumpkin base free of extra sugars or spices.
Large eggs: Room temperature eggs help the batter mix evenly and give structure to the cake.
Evaporated milk: Adds a creamy texture without extra wateriness, enriching the pumpkin filling.
Granulated sugar: Balances the earthy pumpkin and spices with the perfect amount of sweet.
Vanilla extract: Enhances all the pumpkin pie flavors with its warm, aromatic note.
Pumpkin pie spice blend: The essential spice combo—think cinnamon, nutmeg, ginger—that defines fall desserts.
Cinnamon: Provides a cozy warmth and depth to the spice mix.
Spice cake mix: I recommend Duncan Hines, which adds a beautifully flavored crust and crumb topping.
Chopped pecans: These add a crunchy, buttery contrast that elevates the texture.
Unsalted butter: Melted and poured over the dry cake mix, it binds everything into a golden, luscious topping.
Whole milk: Mixed with the butter to moisten the cake topping without making it soggy.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and generously spray a 9×13-inch baking dish with nonstick baking spray. This ensures your cake will come out cleanly and helps the crust crisp up beautifully.

Step 2: In a large mixing bowl, whisk together the pure pumpkin puree, room temperature eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until everything is smoothly combined. Make sure there are no lumps so your pumpkin base is silky and perfect.

Step 3: Pour the pumpkin filling evenly into your prepared baking dish and spread it gently with a spatula to create a smooth, even layer.

Step 4: In a separate medium bowl, stir together the dry spice cake mix and chopped pecans. Sprinkle this mixture evenly over the top of the pumpkin layer, making sure to cover the surface completely for that crunchy top.

Step 5: In another medium bowl, combine the melted butter and whole milk, stirring until fully blended. This mixture is what transforms the dry cake mix into a rich and tender crust.

Step 6: Slowly pour the melted butter and milk mixture over the top of the spice cake and pecan layer, taking care to cover as much of the dry mix as possible. If you spot large dry patches, gently press them down with a spoon under the butter, but don’t stir it all together—just enough to submerge those dry spots so your topping bakes into a moist, crusty blanket.

Step 7: Bake for about 1 hour, until the top is beautifully golden and the pumpkin center has set. The cake should be firm yet slightly springy when touched lightly in the center. Once baked, allow it to cool slightly before serving to let flavors meld and make slicing easier.

Servings and Timing

This Easy Pumpkin Dump Cake Recipe yields about 12 generous servings, making it fantastic for sharing around the holiday table or at any family gathering. The prep time is super quick—around 15 minutes—meaning you can assemble it while finishing up dinner or setting the table. It needs 1 hour in the oven to bake perfectly, so the total time from start to finish is approximately 1 hour and 15 minutes. After baking, I like to let mine rest for 10 to 15 minutes so it sets nicely and is easier to serve.

How to Serve This Easy Pumpkin Dump Cake Recipe

A square piece of pumpkin dessert is lifted on a metal spatula with a wooden handle, showing two clear layers: a smooth, dense orange pumpkin base on the bottom and a crumbly, golden brown streusel topping on top. The dessert is held above a glass baking dish filled with more of the same dessert, where a similar piece has been removed. In the blurred background, several small orange pumpkins rest on a white marbled surface. The lighting is bright and natural, highlighting the texture of the dessert and the smoothness of the pumpkin layer photo taken with an iphone --ar 4:5 --v 7

One of my favorite ways to serve this pumpkin dump cake is warm, straight from the oven, with a scoop of vanilla ice cream melting gently on top. The contrast between the warm spiced cake and cold creamy ice cream is simply irresistible. For a grown-up twist, I sometimes drizzle a little caramel sauce or a splash of bourbon caramel for extra indulgence, which pairs beautifully with the pumpkin’s warm spices and pecans.

If you prefer a more traditional dessert vibe, serving slices with a dollop of freshly whipped cream and a sprinkle of cinnamon or nutmeg enhances the autumnal experience perfectly. For a casual family dinner or a weeknight treat, I often plate this alongside hot coffee or spiced chai tea—both of which complement the flavors beautifully and make every bite feel extra cozy.

This cake also works wonderfully at holiday parties or potlucks thanks to its sturdy yet moist texture. I like to cut it into smaller squares for bite-sized dessert options, making it easy for guests to enjoy without utensils. Whether served warm, at room temperature, or slightly cooled, it’s always a crowd-pleaser. For a chic presentation, garnish with whole pecans around the corners or a light dusting of powdered sugar before serving.

Variations

I’ve had so much fun experimenting with variations of this Easy Pumpkin Dump Cake Recipe to suit different tastes and dietary needs. For example, you can swap the pecans with walnuts or even chopped pecan pralines for a nutty twist with extra crunch. If nuts aren’t your thing, toasted coconut flakes sprinkled over the top add a lovely texture and flavor layer as well.

For those looking to make this recipe gluten-free, using a gluten-free spice cake mix works like a charm, producing nearly the same moist, fluffy texture without compromising flavor. To keep it vegan, you can replace the eggs with a flaxseed egg substitute and use a dairy-free evaporated milk alternative along with vegan butter. The flavors remain rich, and the cake still bakes beautifully.

If you want to jazz up the classic flavor, I sometimes add a teaspoon of espresso powder to the dry cake mix, which enhances the spices and deepens the pumpkin flavor. You can also try baking individual servings in ramekins for personal pumpkin dump cakes that make darling gifts or party treats. Just reduce the baking time to about 30–35 minutes when doing this. The possibilities are endless and always exciting!

Storage and Reheating

Storing Leftovers

I always store any leftover pumpkin dump cake in an airtight container in the refrigerator to keep it fresh. Using a glass or plastic container with a tight-fitting lid works best, and the cake will stay delicious for up to 4 days. This little dessert actually tastes great even a day or two later as the spices have more time to develop. Just be sure to keep it chilled and covered to avoid drying out.

Freezing

This pumpkin dump cake freezes wonderfully if you want to make it in advance or save some for later. I recommend cutting it into individual portions before freezing, then wrapping each piece tightly in plastic wrap followed by aluminum foil or placing them in freezer-safe bags. Frozen pumpkin dump cake will keep well for up to 3 months. To thaw, simply move it to the refrigerator overnight or let it sit at room temperature for a few hours before reheating.

Reheating

To reheat, the best method I’ve found is warming slices gently in the microwave for about 30 to 45 seconds, depending on your microwave’s power. This helps restore that fresh-from-the-oven warmth without drying out the cake. Alternatively, you can warm it in a preheated oven at 300 degrees Fahrenheit for 10 to 15 minutes, loosely covered with foil to retain moisture. Avoid overheating as it can make the topping tough or dry. Adding a fresh dollop of whipped cream or a scoop of ice cream after reheating always revives its indulgent charm.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

While you can use fresh pumpkin that’s been cooked and pureed, canned pumpkin puree is more convenient and consistent in texture and moisture content, which is important for the cake’s structure. If using fresh, be sure to strain excess water for best results.

Is this cake very sweet, or can I adjust the sweetness?

This cake has a nice balance of sweetness and spice, but if you prefer it less sweet, you can reduce the sugar slightly (by about ¼ cup) without affecting the texture too much. The spice cake mix does contribute sweetness too, so adjusting the sugar carefully keeps everything delicious.

Can I make this recipe ahead of time?

Yes! You can assemble the cake the night before and keep it covered in the refrigerator. Bake it the next day for a fresh, warm dessert. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can use an equal amount of whole milk mixed with a tablespoon of cornstarch to mimic the thicker texture. For a dairy-free option, canned coconut milk works well, lending a subtle flavor twist.

Can I make this cake without nuts?

Absolutely! If you have allergies or just don’t like nuts, simply omit the pecans. To keep the crunchy texture, you might sprinkle extra spice cake mix on top or try adding a handful of rolled oats or a streusel topping instead.

Conclusion

I hope you feel as excited as I do to try this Easy Pumpkin Dump Cake Recipe. It truly is one of those cozy, flavorful desserts that’s both simple and impressive, perfect for sharing with family and friends whenever pumpkin cravings hit. From the warm spices to the tender pumpkin filling and crunchy topping, every bite is a little celebration of fall. Give it a go—I promise it will become a treasured staple in your dessert rotation just like it has in mine!