By Robin Gagnon | Updated on
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This Pumpkin Dump Cake recipe is the perfect solution, if you don't feel like messing around with pie crust, but still want a fresh baked pumpkin dessert. It is one of my top picks among easy Thanksgiving dessert recipes. The pumpkin cake is almost like an upside down pumpkin pie... so no one will miss pie. You won't miss the work. This easy fall dessert is pretty much fool-proof and loaded with the autumn flavors of pumpkin spice, and pecans .
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If you are kind of new to cooking or need visual cues, no worries I have you covered with step by step pictures.
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Pumpkin Dump Cake
If you aren't familiar with dump cakes, as the name indicates the ingredients are dumped into a dish and baked. The results seem a bit more like a pie casserole or cobbler, but they are called cakes. There is nothing fussy about these desserts, but the results are amazingly good.
While many dump cakes require no mixing at all, this dump cake does require the pumpkin layer to be mixed. It is also topped with nuts. Trust me, it is still an easy recipe. You have totally got this.
When it comes to an easy fall dessert cake, pumpkin dump cake really can't be beat.Seriously, it is so easy and my Caramel Apple Dump Cake is even easier. Make them both at the same time and you will have your Thanksgiving desserts covered just like that. My Sweet Potato Dump Cake recipe would also be a good choice, especially if you are doing a Southern Thanksgiving!
The pumpkin dump cake needs a 3 quart baking dish
and the caramel apple a 2 quart baking dish
.
How to Make Pumpkin Dump Cake
As promised here is the visual walk through of making the pumpkin cake. Printable recipe with measures below.
Recipe makes 12 servings.
Prep time: 8 mins|Cook time: 60 minutes
Ingredients Needed
- 15ozcan of pumpkin puree
- 12ozcan of evaporated milk
- 3eggs
- ¾cupsugar (swap brown sugar if you like)
- 1tsppumpkin pie spice
- ¼teaspoonsea salt
- 1box yellow cake mix or spice cake mix
- ¾cupbutter, melted (1 ½ sticks)
- 1cup chopped pecans
Supplies
9x13 baking dish and non-stick cooking spray
Preparation
First preheat your oven to 350 degrees and grease a 9x13 baking dish (3 quart) with shortening or coat with cooking spray.
Scoop a 15 ounce can of pumpkin puree into a large mixing bowl.
Pour in a can of evaporated milk.
Beat eggs in another smaller bowl, then add them in with the pumpkin and evaporated milk.
Add the pumpkin spice, salt and sugar, then mix it up well and pour into your baking dish.
Slowly pour the dry cake mix on top over your pumpkin mixture. Spread cake mix evenly, but don't fuss over it. Don't worry. It won't sink.
Note: I used a spice cake mix, but a yellow cake mix would also work well.
Drizzle melted butter evenly over the cake mix, then sprinkle the chopped pecans on top. Pop it in the oven to bake.
Bake for about an hour. Once top is cooked all the way to the middle the bottom pumpkin pie filling layer will also be done.
Allow the pumpkin dump cake to cool to room temperature (or slightly warmer if you prefer), then either serve with a scoop of vanilla ice cream on top of the cake or a big dollop of whipped cream on top Refrigerate leftovers to serve another day. Grab yourself a slice of this yummy fall dessert along with a pumpkin spice coffee and enjoy!
Can I make this Pumpkin Dump Cake Gluten Free?
Yes, that is easy. Simply select a gluten free cake mix and follow the recipe as is. None of the other ingredients contain gluten.
This is quite likely to become one of your favorite Thanksgiving desserts. It's been very popular over the years.
Pumpkin Dump Cake Recipe
Pumpkin Dump Cake is a fun and easy alternative to pumpkin pie for Thanksgiving and other fall gatherings. The buttered cake mix and pecan topping makes a delightful crust!
4.90 from 167 votes
Print Pin Rate
Prep Time: 8 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 8 minutes minutes
Servings: 12
Calories: 461kcal
Equipment
3 quart baking dish (9 x13)
Ingredients
- 15 oz can of pumpkin puree
- 12 oz can of evaporated milk
- 3 eggs
- ¾ cup sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- 1 box spice cake mix , or yellow cake mix
- ¾ cup butter (1 ½ sticks) , melted
- 1 cup pecans , chopped
Instructions
Preheat oven to 350 degrees. Coat inside of 3 quart baking dish (9x13 inch) with cooking spray.
Put the pumpkin puree and evaporated milk in a large mixing bowl.
Beat eggs in a small bowl, then pour into the larger bowl.
Add the pumpkin pie spice, sugar and sea salt to bowl. Mix pumpkin and other ingredients together well.
Pour the pumpkin mixture into the prepared baking dish.
Distribute the dry cake mix over the pumpkin filling. Spread out evenly, but don't be fussy about it.
Drizzle melted butter over the cake mix and finally sprinkle the pecans on top.
Bake for 50 -60 minutes. When top cake layer is fully cooked, the bottom pumpkin custard layer will also be cooked.
Allow to cool to room temperature for serving.Top with ice cream or whipped cream.
Video
Notes
Food Safety: This dessert should be treated as you would homemade pumpkin pie. Refrigerate any dump cake that will not be eaten within a few hours (FDA recommends within 2 hours). It will be good refrigerated for 2-4 days.
Nutrition
Calories: 461kcal | Carbohydrates: 51g | Protein: 6g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 380mg | Potassium: 358mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6000IU | Vitamin C: 2.2mg | Calcium: 140mg | Iron: 3mg
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Reader Interactions
Comments
Courtney says
Really appreciate the step by step photos. Made making this dump cake a breeze, what a great recipe!
Reply
Johnna says
I have been making this for years except I use a 32 or can of pumpkin and forgot the condensed milk the first several times and decided it was fine without it. I also bake the cake for 30 minutes then add the pecans.
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Robin Gagnon says
Thanks for sharing your experience. I've never tried making this dump cake without the condensed milk myself. It would certainly be helpful to those with dairy sensitivities.
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Angela says
Do you think using canned coconut milk would also be an alternative?
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Robin Gagnon says
It might. I don't foresee an issue... but I have never tried it. If you are doing it to avoid dairy a coconut based creamer might work better as it is emulsified.
Tess says
Is it condensed milk or evaporated? Recipe states evaporated.
Reply
Robin Gagnon says
This recipe uses evaporated as stated.
Condensed is sweetened and thicker. If that is all you have on hand try it, but omit the sugar.
Joey says
Can you add chocolate chips to this? If so, what step would you recommend to add in the chocolate chips?
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Robin Gagnon says
The pumpkin layer is more like pumpkin pie filling, so they would be better in the crust layer. I'd toss the chocolate chips on right before the final step of pouring the butter over.
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Melinda says
Easy to make and very tasty. The whole family liked it!
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Robin Gagnon says
I'm so happy you liked it. It's such an easy alternative to fussing with making pie.
Reply
Gloria says
Ours is in the oven, but for how long, please? The directions say 30 minutes in one place and one hour in another.
We can't wait to try it!Reply
Robin Gagnon says
It takes close to an hour.
Reply
Jane Brown says
Oh-oh...messed up my Mom's stove big time. By the time I put together my yummy dump cake I forgot how soupy the base was and spilled it all over the inside of her stove. Big clean-up! Just be careful! Next time I will remember to be more careful!
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Robin Gagnon says
Uh Oh... I hope clean up wasn't too bad.
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Katie says
I wish you didn’t need pumpkin pie spice but could tell us the measurements for each ingredient in ppsm. I hate to buy it for just this one recipe. I wouldn’t use it otherwise. Spices are pricey.
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Robin Gagnon says
Sorry Katie, this recipe is geared for ease so I went with the spice mix. Many who will be making it don't have all the spices to make the mix from scratch.
The scratch measures would be 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp clove and 1/8 tsp nutmeg.Reply
Anna says
Could you bake this in a pie dish?
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Robin Gagnon says
A pie dish will be too small. If you had maybe three you could divide it evenly and reduce cooking time, but I can't give you exact info on that as I've never done it that way.
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Stephanie says
Can you use condensed instead of evaporated and just reduce the sugar?
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Robin Gagnon says
It should work... the eggs are the binder. Worst case it may be slightly thicker in texture.
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Kristen says
Hi! Looks delicious, I have a disposable aluminum pan instead of a glass dish should I adjust the time/temperature when baking?
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Robin Gagnon says
I haven't baked a dump cake in one of those before. It may cook a little faster, but I would not lower the oven temperature. Just check on it a few minutes sooner.
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Sam says
Could I make this ahead (tonight for tomorrow’s thanksgiving dinner) and heat it up tomorrow prior to serving? If so, what temp/duration would you recommend for heating it back up?
Made this a few years ago, Cant wait to have it again!
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Robin Gagnon says
I was offline a few days. I hope it worked out for you.
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Judith Appleby says
This recipe is so easy it is amazing and my husband loves it, buried in whipped cream of course. We like it warm from the oven, so delicious. Thanks!
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Cheryl June says
I made this last year for Thanksgiving. It was a great way to keep the dessert table manageable. It replaced both pumpkin and pecan pie for us.
Looked it up to make for a fall potluck coming up in a few weeks.
Reply
Becky says
Could this be made in a Crock-Pot?
Reply
Robin Gagnon says
I haven't tried this one in a slow cooker, but if you have one of those larger ones I think it would work out.
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