Move over pumpkin pie! Get ready to wow your guests with this perfect (and EASY) Pumpkin Dump Cake!
Thanksgiving is almost here and that means it’s time for one of my most popular recipes: Pumpkin Dump Cake! This recipe is always highly requested and I’m finally giving it a proper blog post.
A “dump cake” is a popular type of cake that’s simple to make and so delicious. It involves making a base layer and topping it with a whole box of dry cake mix and then with butter (and also pecans for this cake). This is where the name comes from because you just dump all the ingredients into the dish! There are tons of variations for dump cakes but the pumpkin variety is definitely one of the best!
Pumpkin Dump Cake is like a decadent version of a pumpkin pie. It’s creamy and smooth like pie but with a crunchy crumbly topping. It’s a serious fall flavor explosion and the smell while you’re baking it is so cozy and inviting.
How to make pumpkin dump cake
This recipe takes just one bowl to mix up, eight ingredients, and about an hour start to finish. You don’t need an electric mixer or anything fancy. It could not be more simple!
In the picture below, you can see all the layers and how you will add them. After mixing all your base ingredients just pour them into a 9×13 baking dish. The cake mix gets sprinkled on top, followed by the pecans. For the butter, I take 1.5 sticks, and I slice them as thin as I can and try to cover as much cake as possible with pats of butter (even more so than what is pictured). The final photo is your end result when it comes out of the oven. Perfection!
When it comes to your cake mix, feel free to experiment with different flavors. I suggested butter golden in the recipe below but I’ve also used yellow cake mix, and in my photos in this post I actually used a spice cake mix. Using the spice cake gives it an even more intense fall flavor.
I like to serve this with a dollop of whipped cream and a sprinkle of cinnamon. If I have extra time, I’ll whip up a batch of Ree Drummond’s Whiskey Maple Cream Sauce. It is so rich and perfect.
Your friends and family are going to love this cake and will definitely want the recipe! And, let’s be honest: cake is also a great breakfast option and this Pumpkin Dump Cake is the best cakey breakfast! So go ahead and load up on all that sugar and then you’ll have lots of energy for Black Friday shopping. Who else likes to go out shopping before the sun comes up?! It also goes great with all that coffee you’re going to need!
People are often surprised that this cake is so easy to make. But that is what I strive to share with you here on my blog. Good, easy recipes that require zero fuss and that your family will rave about. If you have any recipes you’d love to see on the blog drop me a note at firstname.lastname@example.org. I’d love to hear from you!
Happy Thanksgiving everyone. I hope you have a wonderful and stress-free time with loved ones!
Check out my other recipes perfect for Thanksgiving:
Move over pumpkin pie! Get ready to wow your guests with this perfect (and EASY) Pumpkin Dump Cake! It has a rich pumpkin base layer with a crunchy and crumbly pecan and cake topping. Perfect for any fall gathering.
- 1 15 oz can pumpkin
- 1 12 oz can evaporated milk
- 1 cup sugar
- 4 tsp pumpkin pie spice
- 3 eggs
- 1 box cake mix (yellow, golden butter, or similar, I've tried several and all good)
- 1 cup pecans, chopped
- 1.5 sticks butter, sliced into thin pats
- Preheat oven to 350 degrees.
In a bowl, whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice, and eggs.
- Pour into a greased 9x13 (or similar) baking dish. Sprinkle entire cake mix on top. Sprinkle pecans over cake mix. Place pats of butter over the top, covering as evenly and as much of the cake as you can.
Bake at 350 for about 40 minutes. A toothpick or knife inserted into the center should come out mostly clean when it’s ready (a little pumpkin on the knife is ok).
Let cool before serving. Tastes best room temp but you can store leftovers in the refrigerator for several days.