In this post, we’ll show you how to make the Best Pumpkin Dump Cake using yellow cake mix + common pantry staples. This fall dump cake is the best way to celebrate fall (or anytime you get a craving)! It’s moist, delicious and perfect for any occasion. The recipe includes all of the necessary ingredients that you’ll need to make a moist pumpkin dump cake. You can be as creative as you want with this dish because it’s so easy to tweak and customize.
Fall is here and it’s time to get your pumpkin spice on! This pumpkin dump cake will be a hit at any party. It has the perfect balance of sweet and spicy, but still tastes like traditional pumpkin pie. You can whip this up in no time by following these easy instructions below. The bottom layer is pretty much a crustless pumpkin pie while the top is a buttery, moist cobbler of sorts with toasted pecans.
If you love dump cakes, you’ll also love these flavor combos we’ve tried!
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Canned Pumpkin – Not to be confused with pumpkin pie filling, this is simply pureed pumpkin. You will need one 30 ounce can or two 15 ounce cans.
- Eggs – Three large eggs will help to make the pumpkin custard that forms the bottom of this cake.
- Evaporated Milk – Evaporated milk is a type of milk that has water removed. It is often used in pumpkin pie recipes.
- Sugar – Plain, granulated sugar will help sweeten the pumpkin layer.
- Pumpkin Spice – A premade blend of warm spices like clove, cinnamon, nutmeg, and allspice.
- Cinnamon – Add extra flavor to the pumpkin.
- Yellow cake mix – You can use any 15.25 sized box to help form the top “cobbler like” layer.
- Butter – Unsalted butter melts into the yellow cake mix forming a delicious layer.
- Pecans – Adds a nice crunch and nutty flavor to this dump cake.
- Flour – All purpose variety for ensuring the pan is nonstick. Just 1 tablespoon will do.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 11 x 9 pan – My preference for making dump cakes. Just be sure it is greased and sprinkled with a little extra flour.
- large mixing bowl – Use to mix the pumpkin custard layer of this dump cake.
- Wooden Spoon – I love to mix my simple mixes with a wooden spoon, call me old fashioned, but it just works better and means less dishes.
- oven (adjusted to the center rack position). I always note this ever since the time I forgot I have broiled something and my cake was instantly burned.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your KEYWORD comes out perfectly.
Preheating the Oven
It’s important to first preheat an oven to 350 degrees Fahrenheit before assembling your cake in order create even heat distribution throughout the batter while it cooks – otherwise you’ll have some crispy edges on top and gooey bottom pieces instead! You surely do not want a gooey, undercooked dump cake!
Flour the Pan
When making desserts like this dump cake, it is important to have well greased and floured pan. Yes, you can use a baking nonstick spray which also includes flour. But, for cakes like these I prefer to use butter and flour so there are no ill aftertastes which can occur with canned nonstick spray. If you do not grease your pan, the cake will stick and you will have a stuck-on coating on the bottom of your bakeware.
Also, I always prefer using a glass or ceramic baking dish for my cakes. Did you know that metal pans will react with the acid in the cake batter causing off flavors or discoloration? That is why you should stick with glass/ceramic pans which won’t interact at all chemically between ingredients.
The beauty of this dessert is that it cuts almost like a regular square cake. Once cooled, you should be able to slice out your portions with a knife and spatula. However, if you prefer to scoop and dump your portions into serving bowls, that is also acceptable.
I love enjoying this cake with vanilla ice cream and a caramel drizzle. It also goes well with whipped topping and additional nuts.
If you want to store Pumpkin Dump Cake, just follow these easy steps.
Adds any cooled leftovers to an airtight container and store in the refrigerator for up to 3 days for best taste.
To freeze, store baked dessert in multiple layers of plastic wrap and aluminum foil. Cover tightly and store for up to 3 months, frozen. Thaw in the fridge before heating in the oven at 350 degrees Fahrenheit for 15- 20 minutes to warm it up.
Pumpkin Desserts for Fall 2021
- Pumpkin Bundt
- Pumpkin Spice Snowball Cookies
- Pumpkin Swirl Brownies
- Jumbo Pumpkin Muffins
- Mini Pumpkin Pies in a Muffin Tin
Follow the recipe below to make Pumpkin Dump Cake! This recipe makes 8 SERVINGS, but you can adjust the recipe card for other serving sizes.
The Best Pumpkin Dump Cake
- 11 x 9 pan
- large mixing bowl
- Wooden Spoon
- oven (adjusted to the center rack position)
- 30 ounces canned pumpkin
- 1 teaspoon cinnamon
- ¾ tablespoon pumpkin pie spice
- 16 ounces evaporated milk You will need 2 cans but will have leftovers.
- 3 large eggs
- 1 cup granulated sugar
- 15.25 ounces yellow cake mix
- 12 tablespoons unsalted butter cut into thin pads. Reserve an extra tablespoon for greasing the pan.
- ¾ cup pecans shelled, halved
- Preheat oven to 350° Fahrenheit and lightly grease the baking pan with butter and one tablespoon of flour to ensure the cake does not stick.
- In a large bowl, add evaporated milk, sugar, canned pumpkin, eggs, and spices; mix until fluffy and fully combined. Pour the mixture into the bottom of the grease pan.
- Sprinkle the entire contents of the yellow cake mix over the top of the pumpkin mixture. Using your wooden spoon, gently pat the dry cake mix slightly into the pumpkin.
- Slice butter into thin pads and line the top of the cake with the slices to evenly cover the cake mix. Sprinkle the top of the butter pads with pecans.
- Bake dump cake uncovered for 60 minutes. The cake will have a golden brown coloring and the pecans will be darker and toasted. A toothpick inserted into the center of the cake will come out clean. Enjoy cake warm.