Description
Pumpkin Dump Cake is the ultimate easy fall dessert—a creamy pumpkin custard base topped with buttery spice cake crumble, crunchy pecans, and optional toffee bits. With just 15 minutes of prep and no mixing fuss, it’s the perfect pumpkin pie alternative for Thanksgiving, potlucks, or cozy fall evenings.
Ingredients
1 can (29 oz) pumpkin puree
1 can (12 oz) evaporated milk
1 cup light brown sugar
4 large eggs
2 teaspoons pumpkin pie spice (or cinnamon)
1 box (13.25 oz) spice cake mix
1 cup chopped pecans
1 cup butter, melted
1 cup toffee bits (optional)
Whipped cream or vanilla ice cream (for serving)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
Pour pumpkin mixture into the pan and spread evenly.
Sprinkle the dry spice cake mix evenly over the top.
Drizzle melted butter over the cake mix to cover as much as possible.
Sprinkle with pecans and toffee bits, if using.
Bake for 50–55 minutes, until the center is mostly set and the topping is golden.
Cool for 15 minutes before serving. Top with whipped cream or ice cream.
Notes
Do not stir after layering—the butter will soak into the cake mix as it bakes.
Press down lightly with a spoon if you see dry patches of cake mix before baking.
Toast pecans for extra crunch and deeper flavor.
Caramel drizzle pairs beautifully with the spiced pumpkin base.
Store leftovers in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American