Best Pumpkin Dump Cake

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Warm spices, a gooey pumpkin base, and a buttery pecan crunch topping – this Best Pumpkin Dump Cake is everything fall desserts should be. It captures the soul of a classic pumpkin pie but ditches the crust drama for a simplified, dump-and-bake method. With a single pan and minimal prep, you get a cozy, golden treat that tastes like a hug in dessert form.

Perfect for Thanksgiving or chilly weekend cravings, this dessert blends creamy pumpkin with autumnal spices and the rich crunch of pecans and cake mix. Whether topped with whipped cream or a scoop of vanilla ice cream, it’s a crowd-pleaser that’s deceptively easy to make.

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Preparation Phase & Tools to Use

To get that dreamy pumpkin dump cake texture, your tools matter. Here’s what you’ll need:

• 9×13 Baking Dish: The hero of dump cakes! It allows for even layering and consistent baking.
• Mixing Bowls: Use one for the pumpkin mixture and another if you want to evenly mix the dry cake mix with spices.
• Whisk or Electric Mixer: Crucial for achieving a smooth, lump-free pumpkin filling.
• Measuring Cups & Spoons: Accuracy ensures your flavors are balanced and your cake isn’t too wet or dry.
• Spatula or Spoon: For spreading the batter and smoothing out layers.
• Butter Slicer or Knife: Cutting the butter into thin slices helps it melt evenly across the cake mix topping.

Having these tools ready will make the dump-and-bake process seamless and fuss-free.

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Ingredients for the Best Pumpkin Dump Cake

Each ingredient in this dessert plays a special role in creating layers of flavor and texture:

• Pumpkin Puree: The star of the show! This brings rich flavor and moisture to the cake.
• Evaporated Milk: Adds a creamy, silky texture that pairs beautifully with pumpkin.
• Granulated Sugar: Enhances sweetness and balances the earthy pumpkin.
• Brown Sugar: Adds a deeper molasses note that complements the spice.
• Pumpkin Pie Spice: Delivers that nostalgic, warming flavor we all love.
• Salt: A pinch boosts the other flavors without being noticeable.
• Eggs: Helps bind the pumpkin layer and gives it a custard-like finish.
• Yellow Cake Mix: The shortcut to a perfectly golden, fluffy topping.
• Chopped Pecans: Offer a sweet, nutty crunch that elevates the texture.
• Butter (sliced thin): Melts into the cake mix to create that signature dump cake topping.

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How To Make the Best Pumpkin Dump Cake

Step 1: Preheat & Prep the Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, brown sugar, pumpkin pie spice, salt, and eggs until smooth and well combined.

Step 3: Pour & Layer

Pour the pumpkin mixture into your prepared baking dish. Spread it evenly.

Sprinkle the dry yellow cake mix evenly over the pumpkin layer – do not mix it in.

Step 4: Add the Crunch

Sprinkle the chopped pecans across the top of the dry cake mix layer.

Then, place the thin slices of butter evenly over the top so they cover as much surface as possible. This helps create that golden, crispy topping.

Step 5: Bake to Perfection

Bake for 50–60 minutes or until the top is golden brown and the edges are bubbly. Let it cool for 15–20 minutes before serving to allow it to set.

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How to Serve and Store This Pumpkin Dump Cake

This cake is best served slightly warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm, spiced filling and cool creamy topping is simply irresistible.

For a little extra, drizzle caramel sauce on top or dust with a sprinkle of cinnamon before serving. It’s a festive addition to any fall dessert table.

To store leftovers, cover the baking dish tightly or transfer the cake to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds to revive that fresh-from-the-oven coziness.

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Frequently Asked Questions

Can I make this pumpkin dump cake ahead of time?

Yes! You can bake it a day in advance. Just store it covered in the fridge and reheat in the oven at 300°F for 10–15 minutes before serving.

Can I use pumpkin pie filling instead of pumpkin puree?

Pumpkin pie filling is already sweetened and spiced, so it will throw off the balance of the recipe. Stick with plain pumpkin puree for best results.

What if I don’t like pecans?

Feel free to skip them or substitute with walnuts, toffee bits, or even crushed graham crackers for a different crunch.

How do I make this cake dairy-free?

Swap the evaporated milk with a dairy-free alternative (like oat or almond milk), and use a vegan butter substitute.

Can this recipe be frozen?

Yes! Let the cake cool completely, then wrap individual portions tightly and freeze for up to 2 months. Thaw overnight and reheat before serving.

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Want More Fall Dessert Ideas?

If this Pumpkin Dump Cake has you craving more cozy bakes, check out these other seasonal favorites:

• Cinnamon Donut Bread Recipe for a sweet breakfast or snack.
• Strawberry Cheesecake Dump Cake if you’re into fruity and creamy.
• Paula Deen’s 5 Minute Fudge for a quick, rich treat.
• Carrot Pound Cake with Vanilla Glaze when you want cozy and spiced in loaf form.
• Heavenly Raspberry Cheesecake Cupcakes for a dessert that looks as good as it tastes.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

You can find more delicious, cozy bakes and sweet seasonal treats over on my Pinterest: Life With Olivia.

And I’d love to know – did you top it with whipped cream or go the ice cream route? Did you add a twist with chocolate chips or skip the nuts? Drop a comment and let’s swap ideas!

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