This recipe is a sure fire win for all of you pumpkin lovers! Yellow cake mix, pumpkin, butter and pecans are the ingredients that make this Pumpkin Dump Cake a favorite — and ready under an hour!
Pumpkin Dump Cake
Pumpkin Dump Cake
Last month I shared my Pumpkin Whip recipe. Today I have another delicious and incredibly easy pumpkin dessert! I’ve only been making this Pumpkin Dump Cake for a year or two, but it’s become a fall staple.
How did this recipe come about? Well, my sister had a pot luck at work and came home talking about this recipe. Of course my reply was, “did you ask for the recipe.” She finally brought that magical recipe home and it did not disappoint.
It seems like this is the perfect dish for an office pot luck, or family gathering this fall. For those that have never had it — they’re going to ask you for the recipe…. watch, you’ll see! (wink)
I’m not sure you can ever go wrong when you combine pumpkin, yellow cake mix, butter and pecans! That combination is pure bliss to the taste buds.
The name is exactly how the recipe comes together — by ‘dumping’ the ingredients into a 13×9 cake pan. After baking, add a dollop of whip cream and enjoy this heavenly delight!
Pumpkin Dump Cake
Ingredients
- 29 oz can 100% pure pumpkin
- 1 cup sugar
- 1 can 12 oz evaporated milk
- 3 eggs
- 4 tsp. pumpkin pie spice
- 3/4 cup melted butter
- 1 box yellow cake mix
- 1/2 tsp salt
- 1 cup pecans chopped
Instructions
- Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt.
- Beat well and pour into greased 9"x 13 cake pan
- Sprinkle cake mix over top, followed by pecans.
- Pour melted butter over top.
- Bake at 350 degrees for 50-60 minutes
Let me know what you think! Enjoy.
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Liz says
Nice and easy recipe Thanks Kelly
Kelly Rowe says
Thanks Liz! Hope you’ll give it a try! Enjoy the rest of your week! xo.
Amanda Wassermann says
hi. ladies. i stay in South Africa. I make a pumpkin pie and i use raw grated pumpkin. Works like a wonder .. yummy..:)
Martha Sharp says
I made this pumpkin cake twice and I still end up with a pretty soupy cake. I even baked it 15 minutes longer this last time and still the same. Tastes great but the texture is too loose. What am I missing?
Kelly Rowe says
Hi Martha. Hmmm, that’s strange. Could you possible live at a different elevation where baking temps and times might differ?
Christina Willey says
Kelly did you check if the can of pumpkin was a 15oz. Or a 29oz? I need to make this for a funeral dinner in 2 days so I would like to know before I make it. THX
Kelly Rowe says
Hi Christina. I double checked my recipe and it’s 29 ounces, so it’s not the recipe that is causing readers troubles. Be sure to use pure pumpkin — not pumpkin pie mix. Enjoy!
Candace says
I had the same issue. Wasted a lot of ingredients! I’m wondering if it’s supposed to be only a small can of pumpkin (15 oz). The crust on top of mine is good, but underneath is a soupy mess. Other similar recipes I’ve seen only had a 15 oz can of pumpkin.
Kelly Rowe says
My recipe calls for a 29 oz. can, so that is not the issue. Are you using pumpkin or pumpkin pie mix?
Yolanda says
Just made this recipe. I had the same problem.i didn’t like the mushy texture so I put it back for another 20 minutes. I hope that helps. Disappointed because I made 2 of them.
Kelly Rowe says
I’m sorry it didn’t turn out for you, Yolanda.
Jill says
I’m pretty sure this recipe uses too much pumpkin. All the other ones call for a 15 oz. can. Sorry — not trying to cause an issue, but that is probably why your cake is runny.
Barbara Fishell says
How do you store this pumpkin dump cake? Refrigerator or on the counter?
Kelly Rowe says
Hi Barbara. It needs to be refrigerated 🙂
Claire @ A Little Claireification says
NOM!! I love easy desserts – pinning this now!! xo
Kelly Rowe says
Nom is a great word for this dessert! 🙂 Trust your having a GREAT week. xo.
JaneEllen says
Oh heavens, this sounds and looks so darned good, yummmmm. Will be getting the stuff to make this a.s.a.p. Love easy desserts, (so do my butt and thighs) but I eat them anyway. Hey I’m old I can get fat and eat all I want. I keep telling myself that when I want to eat naughties but when I can’t get into my clothes I’m not one bit happy, lol. Happy Thanksgiving (and crafting),
Kelly Rowe says
Thank Jane Ellen! It’s definitely yummy! You will love it. 🙂 Enjoy the rest of your week. xo.
Absolute Mommy says
Stop. It. My girl is going to freak. At six she loves all things pumpkin. I swear if I bought her a Starbucks PSL she’d be addicted! Can’t wait to make this, and let her help! You rock lady!
Kelly Rowe says
Thanks so much for loving on my recipe. 🙂 You little girl will LOVE it. Enjoy the rest of your week. xo.
Shaina Olmanson (@FoodforMyFamily) says
What a quick and easy recipe for next week!
Kelly Rowe says
Thanks for stopping by Shaina! Enjoy the rest of your weekend. xo.
http://theweightofmyweight.com says
Uh…..yum. I can’t wait to make this for Thanksgiving! I am truly ALL THINGS PUMPKIN!!
Kelly Rowe says
Thanks so much for stopping by! Have a great weekend. xo.
Jeanne says
A friend sent me this recipe because she knew how much I love pumpkin spice anything. So easy and sooooo good. My only comment is to make it only in a glass baking dish like you have pictured. I first made it in a metal pan and it was good at first but after a while the pumpkin started to react with the metal in the pan and take on a very metallic taste. So only make this in a glass baking dish.
Kelly Rowe says
Thanks for stopping by Jeanne and sharing that tip on the glass pan. 🙂 Appreciate it. Have a great weekend. xo.
Kristen says
This is such a brilliant idea! Love it!
Kelly Rowe says
Thanks so much Kristen! Appreciate you stopping by. xo.
emily bilbo says
I’ll be making the Pumpkin Dump Cake for church tomorrow. Smells heavenly! I dearly adore anything pumpkin. Emily
Kelly Rowe says
How fun, Emily!! Enjoy 🙂
Shirley M says
I made this and it is FABULOUS! My granddaughter LOVES pumpkin pie and she declared that this was better than pumpkin pie! It truly was delicious and I will be making it again soon. Thank you for the recipe!
Barbara Schuster says
I had a piece of this wonderful cake at a church luncheon today. The layers of lusciousness made every bite a great combination of cake and pumpkin and nuts. Of course, there was a squirt of whipped cream on top. Kudos!!
Bonita says
What size can of evaporated milk?
Kelly Rowe says
Hi Bonita! It’s a 12 oz. can of evaporated milk. Enjoy 🙂
Ashley says
I’m going to gain 10 pounds from this recipe because it’s so amazing. I’m a chocolate addict and was craving it when I came across this recipe, so I of course had to throw a few dark chocolate chips on top. It was really good, but super rich this way.
Thanks for the recipe! Enjoyed the ease. Added foil like you suggested after half an hour and it came out perfectly!
rennie says
29 Oz can of pumpkin? My cans are 15 Oz. I doubled it…hope I don’t have a giant mess in the oven!
Lisa Carver says
leaving town tomorrow and coming back thangsgiving morning. How far can I ,make this in advance? and if I do should I refrigerate or room temp?
Kelly Rowe says
Hi Lisa! It’s best served warm, so I like to put mine in the over while dinner is served; however, as long as it’s refrigerated, it will hold up just fine a day or two before. Hope that helps 🙂
Juanita says
Can I make this without the evaporated milk? What can I substitute for that? Can I use regular milk? My family does not like the taste of food make with evaporated milk. Thanks if you have an answer!
Brenda says
Do you store it in the frig if you make it the day before?
Kelly Rowe says
Hi Brenda. Yes, you would want to store it in the fridge if made the day before- however, heating it up to eat is recommended 🙂 Enjoy.
Patricia Williams says
This is delicious made with spice cake..
Heather says
Hmm. When I make a diump cake, I usually use a canned pie filling like apple or cherry. I’ll bet I could use a pumpkin pie filling with this in place of all the things that make pumpkin pie in the recipe. Bet a spice cake mix would be good with it, too, in place of the yellow cake mix.
Renate King says
I made this and I don’t think I made it correctly. Are you supposed to mix it once you sprinkle the cake mix and butter on top or just bake it the way it reads
Kelly Rowe says
Hi Renate. You’ll combine some ingredients in steps one and two, pour into cake pan, sprinkle with cake and follow with butter. You do NOT mix the butter and cake mix. If you make it the way it reads, you should be good to go! Let me know if you have any other questions.
Judy says
I followed the recipe specifically as you instructed, and I’m sure like Renate, we had the same issue…the cake batter clumped on top in certain areas and I was spooning out yellow cake mix. It is an easy recipe, but I will use half the cake mix next time and see if that helps.
Cheryl Tunstall says
Made this today. It was easy. Don’t use a smaller pan. The cake needs to be spread out over the whole top to work. I wasn’t sure about “dumping” a cake mix on top; it looked so wrong. It tasted great. It was sweet and fall spicy. Thanks!
Barbara Malm says
I love this! My question is, should it be refrigerated after baked?
Tiffany says
Does this need to be stored in the fridge after being baked????
Kelly Rowe says
Hi Tiffany! Yes, this does need to be refrigerated. Enjoy!
Stephanie Shaughnessy says
When you put in the cake mix, it is just the mix right (not made with eggs, water, oil, etc.)?
Kelly Rowe says
Hi Stephanie 🙂 Yes, just the dry cake mix — do NOT mix the cake mix per instructions on the box. Enjoy!
Katie says
I love anything pumpkin so this is definitely going on my recipe to-do list this fall. I’ll just have to make a few tweaks to make it vegan friendly. Thanks for sharing!
DEE says
Great recipe…can it be made without the eggs?
Kelly Rowe says
Hi Dee. I honestly don’t know… I’ve never tried making it any other way. Give it a try and let me know how it goes. Cheers!
Linda Edge Hudson says
Thinking of trying this with the spice cake mix, what do you think?
Kelly Rowe says
Hi Linda. I say that it never hurts to try… let me know how it goes 😉
Vicky says
Just made this for an event. I did exactly as the recipe called for and the top looks just like the one pictured. However, the bottom pumpkin part is not runny, but “wet”. Is this how it is supposed to be? And is it supposed to be served via a spoon or cut like cake squares? My issue is that I personally don’t like pumpkin so I don’t know how it is supposed to look/tase lol.
Kelly Rowe says
Hi Vicki. Yes, it’s wet and served with a spoon. This doesn’t have a consistency for cutting. Sounds like you nailed it! Have a great week. Hugs.
Donna A says
I’ve made this several times. Each time it’s met with requests for the recipe! We love it!
Margaret says
I made this yesterday and am making another for our Christmas dinner today. I substituted eggnog for the evaporated milk and rum flavoring in place of vanilla and it is so yummy. It is a little wet on the bottom making it more of a cobbler consistency instead of a cake. I definitely would reccomend this recipe!
Diane says
Delicious taste! I was surprised by the texture. Not cake-like at all. A knife goes right through it. Is that the way it’s supposed to be? Had a bite for breakfast….yum!!!
Donna says
I just made it. It’s not runny like some others said it turned out great. I love anything pumpkin. Great recipe
Phyllis says
Love this recipe. Made this instead of pumpkin pie for thanksgiving. I used a 15 oz can of pumpkin and it turned out wonderful. Making it for Christmas dinner.
Becky Black says
We made this for a local food kitchen we cook for once a month and our patrons said it was one of the best desserts they’d ever had. We did have to bake a bit longer (we baked for 60 minutes and then covered with foil and baked another 10 minutes)….then let rest/cool for about 20 minutes. We used chopped pecans on top and the top came out nice and crunchy. The filling was a lot like sweet potato souffle but a bit more solid. It tasted FABULOUS! We usually allow patrons to have second helpings but we had a lot of folks asking for thirds! We actually tripled the recipe without any problems…..great for a large crowd (60+ people!). We followed the recipe exactly, just tripled all ingredients