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Pumpkin Dump Cake is an easy-to-make, crowd-pleaser recipe that goes a long way (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like. It’s also a great make-ahead recipe. Perfect for holiday parties!
I have been making this Pumpkin Dump Cake recipe for YEARS. Every fall, I probably whip up at least 2-3 batches of this. It’s a great recipe for large groups and it is by far one of my husband’s favorite desserts.
Pumpkin Dump Cake also serves as a great alternative to pumpkin pie if you’re not a huge fan (like me). I bring it every year to our family Thanksgiving. I think there would be an uproar if I showed up without it!
What’s in Pumpkin Dump Cake?
While Pumpkin Dump Cake does have pumpkin pie as a base, it is also is partnered with a crumbly, buttery crust that is invaded with toasted pecans. The saltiness from the pecans balances out the sweetness to make a perfect combination.
Top it with a little homemade whipped cream and you’ll feel like you’re eating a baby angel.
How to Assemble Pumpkin Dump Cake
Start by combining your pumpkin, evaporated milk, sugar, and seasonings. Add in one egg at a time. Once all these ingredients are mixed, pour them into a prepared 9×13 baking dish.
Sprinkle the entire contents of one box of yellow cake mix over the pumpkin mixture. If you want to make your own cake mix, here is a recipe you can use.
Sprinkle chopped pecans all over your mix and then drizzle it with melted butter.
Bake 40 minutes with a piece of foil loosely wrapped over it (to prevent pecans from burning). Remove the foil and bake 15 more minutes.
Give it lots of time to cool down before serving. We’re talking like hours. If you don’t have that time, it’ll be fine. I just prefer mine to be cooled down a bit. It helps the pumpkin solidify too.
Be sure to store it in the refrigerator. According to The Pioneer Woman’s site, pumpkin pie shouldn’t sit out more than 2 hours (after it’s fully cooled).
Now here is the key difference in an OK pumpkin dump cake and an amazing pumpkin dump cake: whipped cream. In fact, I found myself hunting for an open grocery store on Thanksgiving when I realized we didn’t have any for it. It’s THAT important!
Pumpkin Dump Cake: A Great Make-Ahead Dessert
Another great thing about this Pumpkin Dump Cake recipe is that you can make it in advance and it tastes just as good. Simply fully cook it and store in the fridge. You can re-warm it when it’s time to serve or eat it cold. However you prefer pumpkin pie will probably how you like Pumpkin Dump Cake.
You just have to. Serve it with our Crock Pot Pumpkin Spice Latte and you’ll be in heaven!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can non-fat evaporated milk
- 1 cup white sugar
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon cloves
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 1 box yellow cake mix
- 1/2 cup (1 stick) butter, melted
- 1 cup chopped pecans
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- Preheat oven to 350°F.
- Grease and sprinkle a little flour all over a 9×13 inch baking dish.
- In large bowl, mix together pumpkin, evaporated milk, sugar and seasonings Then, beat one egg in at a time to the pumpkin mixture.
- Pour mixture into the prepared baking dish.
- Sprinkle cake mix all over the top of the pumpkin mixture (use all of it).
- Sprinkle pecans over cake mix.
- Drizzle melted butter all over the top.
- Bake 40 minutes with foil loosely over the top (to prevent pecans from burning). Remove foil and bake 15 more minutes.
- Let cool for a few hours. Serve with whipped cream. It can safely sit out for 2 hours after it’s cooled, but then store in the refrigerator.
Want More Pumpkin Recipes?
With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!