Easy Pumpkin Dump Cake

Pumpkin dump cake recipe” lovers, this is the fall dessert you can make on autopilot. Just mix, dump, and bake. With only 8 ingredients and about 55 minutes total, you’ll pull a bubbly, golden-topped, custardy pumpkin dessert from the oven that tastes like pumpkin pie and crisp had a very delicious baby. This version has racked up 718,000+ views for a reason: it’s easy, it’s reliable, and guests always ask for seconds.

Why You’ll Love It (and who it’s for)
If you want pumpkin pie flavor without rolling crusts—or you’re cooking for a crowd—this Easy Pumpkin Dump Cake is your weeknight-to-holiday hero. It’s perfect for beginner bakers, busy parents, potluck pros, and anyone who craves a no-fuss, big-reward dessert. The texture is a silky, spiced pumpkin custard base with a buttery, crunchy cake-crumble top and toasty pecans throughout. Serve warm with ice cream and watch it disappear.

What You’ll Need (Kitchen Equipment)
– 9×13-inch glass baking pan (conducts heat evenly so the custard sets without burnt edges)
– Non-stick cooking spray
– Large mixing bowl + medium bowl (or one large bowl if you prefer)
– Balloon whisk (for a smooth custard base)
– Measuring cups & spoons
– Offset spatula or “my favorite spatula” for spreading the batter evenly
– Knife or cake tester (to check doneness)
– Cooling rack

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## Ingredients at a Glance
– 15 oz canned pumpkin puree (not pumpkin pie filling; pure pumpkin gives you control over sweetness and spice—see more on this difference from King Arthur Baking). King Arthur Baking
– 12 oz evaporated milk
– 1 cup (213 g) packed brown sugar
– 3 large eggs
– 2 tsp pumpkin pie spice
– 15.25 oz yellow cake mix (straight from the box, dry)
– 1 cup (114 g) chopped pecans
– 1 cup (226 g) unsalted butter, melted

Pro tip: If you like the deep, classic pumpkin flavor of LIBBY’S® 100% Pure Pumpkin, it’s a great fit here.

Step-by-Step Directions (Dump, Layer, Bake)
1) Mix the custard base
Preheat the oven to 350ºF (175ºC). Grease the bottom and sides of a 9×13 pan with non-stick spray. In a large bowl, whisk together 15 oz pumpkin puree, 12 oz evaporated milk, 1 cup packed brown sugar, 3 large eggs, and 2 tsp pumpkin pie spice until smooth. Pour this custard into the prepared pan and smooth the surface.

2) Sprinkle & scatter
Evenly sprinkle 15.25 oz dry yellow cake mix over the custard—don’t stir. Scatter 1 cup chopped pecans across the top.

3) Butter blanket + bake
Drizzle 1 cup melted unsalted butter evenly over the entire surface so the dry mix hydrates and bakes into a crunchy, cobbler-like crust. Bake 45–50 minutes until the edges are browned, the center looks set, and a knife inserted in the middle comes out clean. Cool 10–15 minutes so the custard firms before slicing.

Pro Tips, Shortcuts & Smart Swaps
Spice & cake-mix variations
– Swap yellow cake mix for spice cake mix for maximum autumn vibes.
– No pumpkin pie spice? Use 1¼ tsp cinnamon + ¼ tsp each nutmeg, ginger, and allspice/clove (a common blend many bakers recommend). King Arthur Baking
– Add 1 tsp vanilla to the custard for extra roundness.

Don’t miss our holiday dessert collection for more inspiration like this!

Dairy-free, gluten-free & nut-free options
– Dairy-free: Use a dairy-free evaporated milk alternative (many stores carry oat- or coconut-based evaporated “milks”) and dairy-free butter sticks or margarine.
– Gluten-free: Use a gluten-free yellow cake mix; bake time is similar, but start checking at 40 minutes.
– Nut-free: Skip pecans or sub rolled oats or pumpkin seeds for texture.

Make-ahead and freezing hacks
– Assemble through the “sprinkle & scatter” step, cover, and refrigerate up to 8 hours. Add melted butter right before baking.
– Baked leftovers freeze beautifully for up to 2–3 months. Thaw overnight in the fridge, then warm in a 300ºF oven 10–15 minutes.

Texture control
– For a slightly cakier top, lightly tamp the dry mix before adding butter.
– For more crunch, add 2–3 tbsp turbinado sugar with the pecans.

Common Mistakes to Avoid (Dump Cake 101)
1) Using pumpkin pie filling instead of puree. Pie filling is pre-sweetened and spiced; it throws off the balance. Stick with 100% pumpkin puree (King Arthur Baking explains why these aren’t interchangeable). King Arthur Baking
2) Dry patches of cake mix. If you notice any powdery spots after buttering, drizzle an extra 1–2 tbsp melted butter over those areas.
3) Undercooking the center. The custard needs time to set; look for a lightly jiggly center with set edges and a clean knife test.
4) Overcrowding the oven. If baking two pans, rotate halfway and extend bake time by 5–10 minutes.

Serving Ideas & Pairings
– Classic: Warm squares with vanilla ice cream or lightly sweetened whipped cream.
– Fancy: A drizzle of salted caramel and a sprinkle of flaky sea salt.
– Coffee bar: Serve with cold brew, cinnamon latte, or hot chai.
– Holiday plate: Pair with sharp cheddar slices and fresh apple wedges for contrast.

Storage & Reheating
– Room temp: Up to 2 hours for serving.
– Refrigerator: Cover and refrigerate up to 4 days.
– Freezer: Wrap slices individually and freeze up to 2–3 months; thaw overnight in the fridge.
– Reheat: 300ºF oven for 10–15 minutes or microwave 20–30 seconds per square.

Nutrition Snapshot (per serving)
Approximate per serving (1/20th of the pan): 296 calories, 36 g carbs, 4 g protein, 16 g fat, 8 g saturated fat, 2 g polyunsat fat, 5 g monounsat fat, 1 g trans fat, 54 mg cholesterol, 221 mg sodium, 158 mg potassium, 1 g fiber, 25 g sugar, Vitamin A 3671 IU, Vitamin C 1 mg, Calcium 125 mg, Iron 1 mg. Values are estimates and will vary.

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