Easy Pumpkin Dump Cake (The Best Fall Dessert Recipe)
Looking for a pumpkin dessert that’s easier to make than traditional pumpkin pie? Try this Easy Pumpkin Dump Cake recipe!
If you’ve been following along here on my blog for a while, you know I’m a big fan of dump cakes! Baking is not my favorite, but recipes like this easy dump cake recipe are totally in my wheelhouse because they are just so easy to make.
This recipe is designed just for pumpkin lovers! I think it tastes somewhere in between a pumpkin cobbler and a gooey butter cake, and it is delicious! It’s a fantastic easy dessert recipe for the holiday season filled with wonderful fall flavors. I really love the fall months because we get to enjoy such amazing treats!
I think this easy autumn dessert would be wonderful in the months of October or November, especially at Thanksgiving dinner! Especially with a big scoop of ice cream on top.
For this recipe, you’ll need just a few simple ingredients! You’ll use pumpkin of course, and just a few other simple ingredients like eggs, sugar and pumpkin pie spice. You’ll make quick pumpkin filling (from scratch, go you!) and then top it with dry cake mix and melted butter. As the dump cake bakes, the butter and cake mix will combine to make a delicious, golden crust!
As always, you have some versatility with the ingredients that you use in this great recipe! I have quite a few ingredient substitution suggestions included below.
If you’re a fan of dump cakes, I have plenty more dump cake dessert recipes on Blackberry Babe! Try out my Blackberry Dump Cake, Blueberry Dump Cake, Peach Dump Cake, Caramel Apple Dump Cake, Chocolate Cherry Dump Cake or Walnut Apple Dump Cake!
Substitutions
This simple pumpkin dump cake recipe has plenty of ingredient substitutions you can make! I think it’s always better to use what you already have on hand. Here are a few ideas:
- Substitute brown sugar for the white sugar, or use half and half brown and white sugar.
- Use spice cake mix or white cake mix instead of the yellow cake mix! Or, use homemade cake mix if you have it.
- I am not sure that chocolate cake mix would work, but if you like pumpkin and chocolate together, it may be worth a try.
- Feel free to use non-dairy butter substitute instead of the butter!
- Switch up the type of nuts you use! I think that walnuts would be a wonderful addition.
If you find yourself with leftover pure pumpkin puree, I recommend making my Savory Pumpkin Soup! It’s such an easy pumpkin recipe for the fall months.
Serving Suggestions
I think your whole family will love this easy recipe! Serve it warm or at room temperature with a big scoop of vanilla ice cream, or whipped cream on top!
For bonus points, add chopped pecans or caramel sauce on top.
Need another easy fall dessert? I recommend my Easy Pumpkin Cake with Cream Cheese Frosting!
Saving Leftover Pumpkin Dump Cake
Cover the baking dish with plastic wrap or aluminum foil, and keep on the counter for 2-3 days.
You can also transfer leftover slices into an airtight container if there’s only a little bit left.
Easy Pumpkin Dump Cake
Ingredients
For the pumpkin pie filling layer:
- 1 29 ounce can of pumpkin puree
- 1 12 ounce can of evaporated milk
- 1 ½ teaspoons pumpkin pie spice
- 1 cup sugar
- 4 large eggs
For the rest of the layers:
- 1 15.25 ounce box of yellow cake mix
- ¾ cup pecans chopped
- 1 cup butter melted
For serving (optional):
- cool whip vanilla ice cream and/or caramel syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and spray a 9×13 inch cake pan or casserole dish with cooking spray.
- In a large mixing bowl, mix pumpkin puree, milk, sugar, eggs, and pumpkin pie spice.
- Pour into prepared baking dish and smooth flat with a spatula. Sprinkle pecans over the pumpkin layer, then sprinkle the box of dry cake mix over top.
- Finally, drizzle the melted butter over the top of the cake mix. You do not need to stir the top layer.
- Bake for 55-60 minutes, until the top crust is just turning golden brown.
- Remove from the oven. Let the cake cool for 5-10 minutes before serving.
- Serve warm with a dollop of cool whip or vanilla ice cream.
