Description

Pumpkin dump cake is an easy and flavorful fall dessert that combines the rich, creamy taste of pumpkin pie with the crunchy texture of a cake. Unlike traditional cakes, there’s no need for precise mixing or elaborate preparation—just layer the ingredients in a baking dish, pop it in the oven, and let the magic happen. The result is a warm, comforting dessert with the flavors of cinnamon, nutmeg, and pumpkin, topped with a buttery, golden crust.

Ingredients

Scale

1 (29 oz) can pumpkin puree
1 (12 oz) can evaporated milk
1 cup light brown sugar
4 large eggs
2 teaspoons pumpkin pie spice, or cinnamon
1 (13.25 oz) box spice cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted
1 cup toffee bits, optional
Whipped cream or ice cream, optional

Instructions

Heat the oven to 350°F. Spray a 9×13 inch baking pan with cooking spray. Set aside.
Whisk to combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice together in a mixing bowl.Pour the pumpkin batter into the prepared baking pan.
Spread the cake mix evenly over the pumpkin, then pour the butter over the top. Sprinkle the top with pecans and toffee pieces.
Bake for 50 to 55 minutes, and then check for doneness with a toothpick. The cake is done when it is no longer super jiggly in the center, but it will still jiggle some. The toothpick may have a little bit of pumpkin residue, similar to a pumpkin pie, on it. This is normal, the cake will firm up as it cools!
Remove the cake and let it cool for 15 minutes. Serve warm with whipped cream or ice cream on top.

Notes

Ingredient Flexibility:
You can use either spice cake mix or yellow cake mix, depending on your flavor preference. Spice cake will give the dish a more autumnal feel, while yellow cake offers a milder, buttery flavor.
Pumpkin Puree vs. Pumpkin Pie Filling:
Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin puree allows you to control the sweetness and spice, while pie filling is already seasoned and sweetened, which may alter the flavor balance.
Butter Tips:
Distribute the butter slices evenly over the cake mix for a consistent, golden topping. If you notice dry spots in your cake mix after baking, it could be due to uneven butter distribution. For a smoother finish, try melting the butter and pouring it evenly over the dry mix.
Recipe Variations:
You can easily adapt this recipe to dietary needs. For a gluten-free version, use a gluten-free cake mix. If you’re reducing sugar, try using a sugar substitute or a sugar-free cake mix. For added texture, sprinkle chopped nuts on top before baking.
Serving Suggestions:
Pumpkin dump cake pairs beautifully with whipped cream or a scoop of ice cream (vanilla or caramel flavors work best). A caramel drizzle or toasted nuts can add an extra layer of flavor and texture.
Storage:
Refrigerate leftovers to keep them fresh. Pumpkin dump cake can be stored for up to 3–4 days. To reheat, place individual servings in the microwave for 20–30 seconds or warm the entire dish in the oven for 10–15 minutes at 350°F.
Make-Ahead Option:
You can prepare the filling ahead of time and refrigerate it until ready to bake. Just add the cake mix and butter when you’re ready to bake and serve it fresh from the oven.