Pumpkin Dump Cake Recipe

Indulge in our easy Pumpkin Dump Cake Recipe! Perfect for gatherings, this treat is irresistible. Try it today for a taste of fall!

Ingredients

• 1 15 oz can can pumpkin puree not pumpkin pie mix
• 1 cup evaporated milk 8 oz
• 1 cup dark brown sugar packed
• 3 large eggs
• 1 tablespoon pumpkin spice mix 1/2 recipe will give you what you need plus extra
• 1 box yellow cake mix I used Duncan Hines 15.25oz box
• 1 cup pecans chopped
• ½ teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• ¾ cup unsalted butter thinly sliced

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F and give your 9x13 inch baking dish a generous spray of non-stick cooking spray so the finished cake will release cleanly. While the oven warms, set the prepared white 9x13 ceramic dish on the counter next to your measured ingredients so everything is ready to go; this little bit of prep saves you time when the batter is ready.

Step 2: Mix the Pumpkin Base

In a large matte grey ceramic mixing bowl, combine the pumpkin puree, evaporated milk, packed dark brown sugar, eggs, and pumpkin spice. Whisk with a steady, confident motion until the mixture is completely smooth and silky — no streaks of sugar or spice should remain — resulting in a glossy, custardy batter with warm orange color and tiny flecks of spice visible across the surface. The bowl will be slightly damp along the rim from the whisking and the batter should coat the whisk lightly when lifted.

Step 3: Pour and Settle

Pour the well-blended pumpkin batter into the prepared 9x13 white ceramic baking dish, working slowly so the layer spreads evenly. Give the dish a gentle, controlled shake and a few taps on the countertop to settle air bubbles and level the surface; you should see a uniformly smooth, vibrantly orange custard layer filling the dish with a subtle satin sheen and clean edges against the ceramic walls.

Step 4: Add Cake Mix and Pecans

Carefully open the box of yellow cake mix and distribute it evenly over the pumpkin layer, covering most of the surface with a light, dry, pale dusting of fine crumbs and larger granules where the mix pools. Scatter chopped pecans across the top so they nestle into the cake mix in irregular clusters, adding a rustic, crunchy counterpoint — the contrast between the dry, sandy cake layer and the glossy pumpkin below is already visually striking.

Step 5: Top with Butter and Spice

Sprinkle a small bowl mixture of ground cinnamon and granulated sugar over the pecans and cake mix so that warm spice dust settles into the crevices. Lay thin, even slices of cold unsalted butter across the surface in a loose grid, leaving tiny gaps where the cake mix remains visible; the butter will later melt to create golden pools and help caramelize the top. The assembled, unbaked casserole should read as a layered mosaic of pale cake mix, deep brown pecans, white butter slices, and cinnamon dust.

Step 6: Bake to Perfection

Slide the dish into the preheated oven and bake for 40–45 minutes, watching for a top that turns a luscious, deep golden-brown and crackles slightly around the edges; the center should yield a gentle resistance when pressed. When it comes out, let the dump cake rest briefly, then slice and plate portions so the interior reveals a moist, custard-like pumpkin layer beneath a crisp, caramelized crust. Serve each wedge with a generous dollop of softly whipped cream and a light dusting of cinnamon for that final, cozy finish.

Notes

• Ensure even distribution of cake mix to avoid dry spots.
• Butter coverage is crucial for moisture and flavor.
• Check cake doneness at the 40-minute mark to prevent drying out.