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
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
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Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt.
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Beat well and pour into greased 9"x 13 cake pan
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Sprinkle cake mix over top, followed by pecans.
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Pour melted butter over top.
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Bake at 350 degrees for 50-60 minutes
Let me know what you think! Enjoy.
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Nice and easy recipe Thanks Kelly
Thanks Liz! Hope you’ll give it a try! Enjoy the rest of your week! xo.
hi. ladies. i stay in South Africa. I make a pumpkin pie and i use raw grated pumpkin. Works like a wonder .. yummy..:)
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?
Hi Martha. Hmmm, that’s strange. Could you possible live at a different elevation where baking temps and times might differ?
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
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!
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.
My recipe calls for a 29 oz. can, so that is not the issue. Are you using pumpkin or pumpkin pie mix?
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.
I’m sorry it didn’t turn out for you, Yolanda.
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.
How do you store this pumpkin dump cake? Refrigerator or on the counter?
Hi Barbara. It needs to be refrigerated 🙂
NOM!! I love easy desserts – pinning this now!! xo
Nom is a great word for this dessert! 🙂 Trust your having a GREAT week. xo.
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),
Thank Jane Ellen! It’s definitely yummy! You will love it. 🙂 Enjoy the rest of your week. xo.
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!
Thanks so much for loving on my recipe. 🙂 You little girl will LOVE it. Enjoy the rest of your week. xo.
What a quick and easy recipe for next week!
Thanks for stopping by Shaina! Enjoy the rest of your weekend. xo.
Uh…..yum. I can’t wait to make this for Thanksgiving! I am truly ALL THINGS PUMPKIN!!
Thanks so much for stopping by! Have a great weekend. xo.
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.
Thanks for stopping by Jeanne and sharing that tip on the glass pan. 🙂 Appreciate it. Have a great weekend. xo.
This is such a brilliant idea! Love it!
Thanks so much Kristen! Appreciate you stopping by. xo.
I’ll be making the Pumpkin Dump Cake for church tomorrow. Smells heavenly! I dearly adore anything pumpkin. Emily
How fun, Emily!! Enjoy 🙂
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!
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!!
What size can of evaporated milk?
Hi Bonita! It’s a 12 oz. can of evaporated milk. Enjoy 🙂
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!
29 Oz can of pumpkin? My cans are 15 Oz. I doubled it…hope I don’t have a giant mess in the oven!
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?
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 🙂
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!
Do you store it in the frig if you make it the day before?
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.
This is delicious made with spice cake..
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.
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
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.
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.
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!
I love this! My question is, should it be refrigerated after baked?
Does this need to be stored in the fridge after being baked????
Hi Tiffany! Yes, this does need to be refrigerated. Enjoy!
When you put in the cake mix, it is just the mix right (not made with eggs, water, oil, etc.)?
Hi Stephanie 🙂 Yes, just the dry cake mix — do NOT mix the cake mix per instructions on the box. Enjoy!
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!
Great recipe…can it be made without the eggs?
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!
Thinking of trying this with the spice cake mix, what do you think?
Hi Linda. I say that it never hurts to try… let me know how it goes 😉
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.
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.
I’ve made this several times. Each time it’s met with requests for the recipe! We love it!
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!