Pumpkin Dump Cake

Golden crumbs, toasted pecans, and a soft pumpkin center make this Pumpkin Dump Cake especially inviting when it comes out of the oven. It has the warm flavor of pumpkin pie beneath a buttery cake-mix topping that turns crisp around the edges.

The filling takes only a few minutes to whisk together, and there’s no crust to roll or cake batter to prepare. Everything bakes in one 9×13-inch dish, producing 20 smaller servings for a holiday table, fall gathering, or casual dessert. Give it at least 20 minutes to rest before serving so the custard-like pumpkin layer has time to settle.

Why You’ll Love This Recipe

• It needs only about 5 minutes of active preparation.
• The pumpkin filling and topping bake together in one 9×13-inch dish.
• Melted butter creates a rich, golden topping with toasted pecans.
• The recipe makes 20 smaller servings, making it practical for gatherings.
• You can bake it ahead, refrigerate it, and gently reheat it before serving.

Ingredients

For the Pumpkin Filling

• 1 (15-ounce) can pure pumpkin purée (425 g), not pumpkin pie filling
• 1 (12-fluid-ounce) can evaporated milk (354 ml)
• 1 cup packed light brown sugar (213 g)
• 3 large eggs
• 2 tsp pumpkin pie spice

Use pure canned pumpkin purée for a consistent filling. Pumpkin pie filling contains added sugar and spices, so it isn’t interchangeable here.

For the Topping

• 1 (15.25-ounce) box dry yellow cake mix (432 g)
• 1 cup chopped pecans (114 g)
• 1 cup unsalted butter, melted (8 ounces or 226 g)

Add the cake mix directly from the package. Don’t prepare it using the eggs, oil, or water listed on the box.

How to Make This Recipe

Step 1: Prepare the Oven and Baking Dish

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9×13-inch glass baking dish so the filling releases more easily after baking. Melt the unsalted butter in a small microwave-safe bowl or saucepan, then set it aside while you prepare the pumpkin layer.

Step 2: Mix the Pumpkin Filling

Whisk the pumpkin purée, evaporated milk, packed brown sugar, eggs, and pumpkin pie spice in a large bowl until evenly combined. Pour the mixture into the prepared glass dish and spread it into a level layer.

Pro Tip: Check the pumpkin label before you begin. Using sweetened pumpkin pie filling would change both the sweetness and consistency of the dessert.

Step 3: Add the Cake Mix and Pecans

Sprinkle the dry yellow cake mix evenly over the pumpkin filling without stirring the two layers together. Scatter the chopped pecans across the cake mix, reaching all the way to the corners.

Pro Tip: Take a moment to level the dry mix. Thick piles are harder for the melted butter to cover and may remain powdery after baking.

Step 4: Add the Butter and Bake

Pour the melted butter slowly and evenly over the entire surface, covering as much dry cake mix as possible. Bake for 45–50 minutes. If the center still looks liquid, continue baking in 5-minute intervals, allowing up to about 60 minutes. It’s ready when the top is golden, the edges are browned, and a thin knife inserted near the center has no liquid pumpkin filling on it.

Common Mistake: Pouring most of the butter into one area can leave dry patches elsewhere. A slow, even drizzle helps the topping bake more consistently.

Step 5: Rest and Serve

Place the baking dish on a cooling rack and let the Pumpkin Dump Cake rest for at least 20 minutes. The lower layer will remain soft and custard-like, but it should no longer be runny. Scoop or cut it into 20 smaller servings and serve warm, at room temperature, or chilled.

Expert Tips for Better Results

• Use a 9×13-inch glass baking dish so the filling has the intended depth and baking time.
• Pack the brown sugar into the measuring cup for the correct amount.
• Spread the dry cake mix from corner to corner before adding the pecans and butter.
• Don’t stir the dry topping into the pumpkin filling; the separate layers create the intended texture.
• Judge doneness by the golden surface, browned edges, and set center rather than time alone.
• Let the dessert rest for the full 20 minutes. Cutting it immediately can make a properly baked filling appear runny.

Serving Suggestions

• Add a spoonful of whipped cream for a light, creamy contrast to the buttery topping.
• Serve it warm with vanilla ice cream, which softens slightly over the golden pecan crust.
• Offer it at room temperature when you need an easy dessert for a buffet or holiday table.
• Serve chilled for a firmer pumpkin layer that cuts more cleanly.
• Pair it with hot coffee or unsweetened tea to balance the rich brown sugar and butter flavors.

Storage and Reheating

• Room temperature: Keep the cake out for no more than 2 hours because the filling contains eggs and evaporated milk.
• Refrigeration: Cool completely, cover the dish, or transfer portions to an airtight container. Refrigerate for up to 4 days.
• Freezing: Freeze fully cooled portions in an airtight freezer-safe container for up to 2 months.
• Thawing: Thaw frozen portions overnight in the refrigerator.
• Microwave reheating: Warm individual servings in 20–30-second intervals. The microwave may soften the crisp topping.
• Oven reheating: Cover the dish and warm at 350°F for about 15 minutes, or until heated through. This method preserves the topping better than the microwave.
• Serving without reheating: Enjoy refrigerated leftovers chilled or bring them to room temperature within the safe 2-hour serving window.