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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!
“Oh, my! I just tried it and served it at our church community group and it was a hit! It’s a favorite for us too. Not only because it’s really tasty and pumpkiny, but it’s so easy!” – Ann
Reasons You’ll Love This Recipe
- It’s delicious! While it does have a 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.
- It’s a great recipe for large groups – It makes a lot and all ages love it.
- It’s a tasty twist on pumpkin pie – Pumpkin pie haters like this recipe. They also would love our Pumpkin Spice Muffins.
- You can make it in advance – Cook it up before a holiday meal or gathering. My husband even requests it at his Birthday Dinner.
- You can serve it warm or cold – It’s delicious both ways.
- It’s well tested – I have been making this Pumpkin Dump Cake recipe for YEARS. Every fall, I probably whip up at least 2-3 batches of this.
- Pumpkin puree – NOT pumpkin pie mix.
- Non-fat evaporated milk – Regular evaporated will work as well.
- Spices – Nutmeg, ginger, ground cloves, cinnamon. You know, all the good stuff!
- Yellow cake mix – This is what makes this recipe so easy!
How to Make Pumpkin Dump Cake
Prep the 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 for the cake to cool before serving. Be sure to store it in the refrigerator.
Top with Whipped Cream
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. You can also use our Maple Whipped Cream recipe.
Simply fully cook it and store in the fridge.
Pumpkin Dump Cake can be left at room temperature for up to 2 hours. After that it needs to be refrigerated.
Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.
Yes, this recipe will freeze and thaw well. Let it fully cool store in an airtight container. Freeze for up to 1-2 Months: Pumpkin dump cake can typically be stored in the freezer for 1-2 months and still maintain good quality.
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- 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 ground cloves
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 1 (15.25 ounce) 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, whisk in one egg 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.
- Serve it with our Maple Whipped Cream.
- Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.
- Allow at least an hour for the dump cake to cool before serving.
- Freezer Instructions: Let it fully cool and store in an airtight container. It can typically be stored in the freezer for 1-2 months and still maintain good quality.