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Easy pumpkin dump cake with golden brown topping and pecans served on white plate with whipped cream, perfect fall dessert recipe

Easy Pumpkin Dump Cake Recipe: The Perfect Fall Dessert That Takes Just 10 Minutes to Prep

This easy pumpkin dump cake recipe delivers all the cozy, spiced flavors of autumn in just 10 minutes of prep. With its luscious pumpkin base, golden cake topping, and optional nutty crunch, it’s the perfect fall dessert for Thanksgiving or any gathering.
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Prep Time 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 487
Ingredients Method Notes

Ingredients
  

  • 2 15 oz cans pumpkin puree (pure pumpkin, not pie filling)
  • 1 12 oz can evaporated milk (or heavy cream/whole milk)
  • 3 large eggs or 3/4 cup applesauce for egg-free
  • 1 cup granulated sugar or 3/4 cup maple syrup or coconut sugar
  • 1 tbsp pumpkin pie spice or cinnamon, nutmeg, ginger, cloves blend
  • 1/2 tsp salt
  • 1 box 15.25 oz yellow cake mix (or spice/vanilla cake mix)
  • 1 cup unsalted butter melted
  • 1 cup chopped pecans optional
  • Whipped cream for serving optional

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Whisk pumpkin puree and evaporated milk until smooth. Add eggs, sugar, pumpkin pie spice, and salt, mixing until uniform. Pour into baking dish.
  3. Sprinkle dry cake mix evenly over pumpkin layer. Drizzle melted butter over the top. Scatter pecans if using.
  4. Bake 50–60 minutes until golden brown and center is set with slight jiggle.
  5. Cool for at least 30 minutes. Serve warm or at room temperature with whipped cream.

Notes

Do not stir layers together. For a dairy-free version, use coconut milk and dairy-free cake mix. For gluten-free, choose a certified gluten-free cake mix.