This post may contain affiliate links. Please read our privacy policy for additional information.

Why You’ll Love My Recipe

Dump cakes are always fabulously easy and this Pumpkin Dump Cake is no exception! With all of the richness and moisture of pumpkin, the seasonal goodness of spice cake, and the crunch of pecans, this cake is perfect for a cozy afternoon tea.

Make sure that you make your very own Homemade Pumpkin Pie Spice for this recipe! Or maybe learn a Traditional Pumpkin Pie Recipe instead, with some whipped cream or Pumpkin Spice Frozen Whipped Cream Toppers to top if off.

A baked brown dessert in a rectangular pan on a marble surface, with a cup of milk, chopped pecans, forks, a pie server, and a striped kitchen towel nearby.

Karlynn’s Recipe Notes

Skill Level: This recipe is easy, as most dump cake recipes are.
Total Time: This cake will take you approximately 75 minutes from start to finish.
Variations: This cake would be even more delicious with the addition of some Whipped Cream Cheese. Perhaps even a drizzle of Caramel Syrup or Easy Salted Caramel Sauce and a sprinkling of chopped nuts. Why not try mixing some raisins into the cake batter?
Tools Needed: The joy of a dump cake is that you can make it with so few tools. You’ll need a large bowl, a spoon or hand mixer, and a 9×13 cake pan. If you like to use cooking spray for greasing your pans, keep some handy.

A plate of food with a fork and a spoon.

What You’ll Need For Ingredients

Spice Cake: Don’t use a plain vanilla or white cake for this recipe. You’ll absolutely want the flavours and texture of a spice cake, whether you use a mix from the store or make your own cake from scratch.

Pumpkin Puree: This will add moisture and richness to the cake, but did you know that pumpkin is also incredibly nutrient-dense? It’s packed full of vitamins and fiber. If you are using homemade pumpkin puree, you will likely need to strain it in a sieve or cheesecloth to remove excess moisture.

Pecans: Chopped pecans in your cake batter will add flavour and crunch, while the ones on the top of the cake will make a crispy layer. You can use walnuts in place of pecans, but the the texture and taste will be slightly different.

A top-down view of baking ingredients on a white marble surface, including eggs, flour, butter, sugar, brown sugar, spices, pecans, milk, and a bowl of pumpkin puree.

How To Make Pumpkin Dump Cake

This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

A mixing bowl with eggs, sugar, cinnamon, pumpkin puree, and vanilla, surrounded by bowls of chopped pecans, flour, butter, broken eggshells, and a whisk on a white marble countertop.

A glass bowl of pumpkin-colored batter with a whisk sits on a marble surface, surrounded by chopped pecans, flour, butter, and cracked eggshells. An orange striped cloth is in the corner.

Preheat oven to 350°F and grease a 9×13 baking dish.
In a large bowl, mix the cake mix, pumpkin, evaporated milk, pumpkin pie spice, cinnamon, sugars, and eggs. Pour into prepared cake pan.
Sprinkle evenly with pecans and cut cold butter into thin slices. Place butter slices on top of the cake, spacing them evenly.
Bake for 1 hour. Serve warm or cold with some whipped cream.

A fork holds a bite of pumpkin dessert above a plate with a square serving topped with a scoop of whipped cream. A baking pan, bowl, and a bottle of milk are blurred in the background.

Karlynn’s Tips and Tricks for Making Pumpkin Dump Cake

Other Nuts to Try: If you’d like to try something other than pecans for this cake, stick with something crunchy like walnuts or hazelnuts. Remember that walnuts will stay crunchier than pecans, so you may want to choose smaller pieces. You could also try pistachios or macadamia nuts. Though they do tend to be more expensive to buy, their distinctive flavors would definitely add something different to this cake.

Accompaniments: Try a high quality, rich vanilla ice cream with this cake. Or something with caramel or pecans to match the flavour profile of the cake ingredients. Dollop on some whipped cream with a sprinkle of cinnamon or pumpkin spice. Even a dusting of icing sugar can add that bit of fanciness that you’re looking for.

Storage Instructions

Fridge: This cake doesn’t need to be refrigerated, but if you’d like it chilled just put it in a covered container in the fridge for 3-4 days.

Freezer: Once the cake is cooled, you can freeze it either as a whole or in individual slices, in a sealed container for several months. Just take out a piece and let it defrost on the counter, or microwave it for a minute, and you’ll have a tasty snack.

Other Delicious Cake Recipes

Looking for more fun and easy cake recipes to try out this holiday season?

Try a Daffodil Cake or Sweet Potato Cheesecake.

Whip up an easy and delicious Sour Cream Coffee Cake to have with your morning coffee or afternoon tea.

Strawberry Rhubarb Upside Down Cake is a great way to use up any of those leftover strawberries hanging around in your fridge.

There you go, everyone. Another yummy way to play with seasonal flavors. Try this pumpkin dump cake and let me know how you like it.

Happy Baking!

Karlynn

Comments & Recipe Tips Share a tip or comment!