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Easy Pumpkin Dump Cake Recipe for Fall Baking

Easy Pumpkin Dump Cake

A simple fall dessert made with pumpkin purée, yellow cake mix, melted butter, and optional chopped nuts. It has a creamy pumpkin base and a golden, buttery topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 15 ounces Pumpkin purée, not pumpkin pie filling
  • 12 fluid ounces Evaporated milk
  • 3 Large eggs
  • 1 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Topping
  • 15.25 ounces Yellow cake mix
  • 1 cup Unsalted butter, melted
  • 1 cup Chopped pecans or walnuts, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish. Set the prepared dish aside while you mix the pumpkin filling.
  2. Whisk the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl until smooth and evenly combined. Pour this mixture into the greased baking dish.
  3. Sprinkle the dry yellow cake mix evenly over the entire pumpkin layer. Do not stir the cake mix into the filling, since the separate layers create the signature dump cake texture.
  4. Drizzle the melted butter slowly over the cake mix, aiming to cover as much of the surface as possible. Sprinkle the chopped pecans or walnuts over the top if using.
  5. Bake for 50 to 60 minutes, until the topping is golden brown and the center is mostly set. Let the cake cool for at least 20 minutes before serving because the pumpkin layer firms as it cools.

Notes

Use pumpkin purée rather than pumpkin pie filling. Distribute the melted butter carefully to reduce dry patches. Refrigerate the cooled cake for firmer, neater slices.