Dump Cake?! Don't let the name of the recipe fool you, this Pumpkin Spice Dump Cake is like biting into fall. This easy fall dessert has a gooey pumpkin base and crunchy topping you will absolutely enjoy.

On the lookout for more pumpkin recipes? Try my Pumpkin Brownies, Pumpkin Spice Granola, and Pull Apart Pumpkin Bread.

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Substitutions
Variations
Storage
Top Tips
Ingredients
Frequently Asked Questions
Pumpkin Spice Dump Cake

Substitutions

You can use pumpkin puree instead. The fresher it is, the better. Although most of the time it is more convenient to use those canned pumpkins.
You can use any local brand or your favorite pumpkin spice cake mix as a substitute for the yellow dry cake mix.
Instead of pecans, sprinkle some graham crackers crumbles on top of the cake mix for a delightful crumbly topping.

Variations

For a sweet and crunchy twist, try sprinkling toffee bits on top of the pumpkin mixture before adding the cake mix. As it bakes, the toffee melts into the cake, giving it a rich caramel flavor. Finish it off with a scoop of vanilla ice cream and some whipped cream for the perfect dessert!

Storage

Once baked, allow your Pumpkin Spice Dump Cake to cool to room temperature. The cake can be stored in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or transfer it to an airtight container.
To reheat leftovers, simply pop it in the microwave for 20-30 seconds. If you prefer a crispier topping, you can also reheat it in the oven at 350°F for 10-15 minutes.

Top Tips

If you do not have canned pumpkins, you can make your own version by cooking it until soft and mash it finely.
Are you having a lot of guests for Thanksgiving? Make this as a Pumpkin Dump Cake bars or put it in shot glasses.
A larger or smaller pan can affect the thickness and cooking time, so stick with the recommended 9x13-inch size.

Ingredients

Gather the ingredients for this Pumpkin Dump Cake.

canned pumpkin
sugar
evaporated milk
eggs
salt
pumpkin pie spice
yellow cake mix
pecans
butter

Instructions

Once the ingredients are all ready, let's begin!

First, let us preheat oven to 350F and grease 9x13 inch pan.

In a large bowl add the pumpkin, sugar, evaporated milk, eggs, salt, and mix very well:

mixing the sugar, pumpkin, eggs for the pumpkin dump cake recipe

Next, add the pumpkin pie spice and mix well:

adding the pumpkin spice to the egg and sugar mixture

The pumpkin batter should look like this:

Next pour the cake mix onto the pumpkin batter and spread evenly:

spreading the cake mix on top of the pumpkin puree

Then pour the batter into the pan or baking dish and add the chopped pecans and then pour the melted butter all over the cake making sure it's spread evenly and bake for 55-60 minutes:

putting the melted butter and chopped pecans on top

Serve immediately:

freshly baked pumpkin dump cake in a baking dish

Frequently Asked Questions

What is the biggest mistake to avoid when making a dump cake?

The biggest mistake is not spreading the melted butter evenly over the cake mix. This can cause dry, uncooked patches in the topping.

Why is my dump cake still powdery?

If your dump cake is powdery, the butter may not have fully soaked into the dry cake mix. Make sure to spread the butter evenly or add a little more to cover the top.

How to tell if a dump cake is done?

A dump cake is done when the top is golden brown and the filling is bubbling around the edges. You can also gently press the center to check for firmness.

You're maybe wondering why it's called "dump cake" and here's the reason why: You're basically taking all the ingredients, dumping into a large bowl, dumping it into a pan, then baking it. Hence the name Pumpkin DUMP Cake. 😀

And what's really neat, if you are baking this for a party, you don't even need to wait for it too cool because my friend Melanie from YouTube made an amazing carrier for the dessert! (And you can learn how to make it too!)