Craving a cozy, crowd-pleasing dessert that’s effortless to make? Pumpkin Dump Cake is the ultimate Easy Fall Dessert, blending creamy pumpkin, warm spices, and a buttery, crunchy topping. This spiced pumpkin cake is perfect for fall gatherings, holiday tables, or a sweet weeknight treat, delivering pumpkin pie flavors with minimal effort. Just layer, bake, and enjoy—this dump-and-bake dessert is a fall favorite! Let’s make this Pumpkin Dump Cake and savor the season’s best flavors!
Why You’ll Love Pumpkin Dump Cake
- Effortless Prep: Layer ingredients and bake—no mixing required.
- Perfect for Crowds: Feeds a group, ideal for potlucks or parties.
- Warm and Spiced: Combines pumpkin pie flavor with a buttery crunch.
- Customizable: Adapt for keto, dairy-free, or healthier fall pumpkin treats.
- Cozy Comfort: A must-have for fall and holiday dessert tables.
Ingredients for Pumpkin Dump Cake
Here’s what you’ll need for this spiced pumpkin cake (serves 12):
For the Cake:
- 1 can (15 oz / 425g) pumpkin puree
- 1 can (12 oz / 355ml) evaporated milk
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 box (15.25 oz / 432g) spice cake mix
- 1 cup (115g) chopped pecans
- ¾ cup (170g) unsalted butter, melted
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Knife and cutting board (for pecans)
Ingredient Tips
- Pumpkin Puree: Use pure pumpkin, not pie filling, for this Pumpkin Dump Cake to control sweetness.
- Cake Mix: Spice cake mix is ideal for this dump-and-bake dessert; yellow or carrot cake mix works for variety.
- Pecans: Swap with walnuts or almonds for a crunchy fall pumpkin treat topping.
- Evaporated Milk: Substitute with coconut milk for a dairy-free spiced pumpkin cake.
- Sugar: Reduce to ¾ cup or use a sugar substitute for a healthier dump-and-bake dessert.
Directions for Pumpkin Dump Cake
Let’s make this Pumpkin Dump Cake—a perfect fall pumpkin treat!
Prepare the Pumpkin Layer
I preheat the oven to 350°F (175°C). In a mixing bowl, I whisk 1 can pumpkin puree, 1 can evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves until smooth. I pour this into a greased 9×13-inch baking dish for this spiced pumpkin cake.
Add Cake Mix and Toppings
I sprinkle 1 box spice cake mix evenly over the pumpkin layer, followed by 1 cup chopped pecans. Ensuring the dry mix is well-covered for this dump-and-bake dessert.
Bake and Serve
I bake for 50–60 minutes until the top is golden and the center is set. I let it cool for 15 minutes before serving this fall pumpkin treat warm, with optional whipped cream or ice cream.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: ~60–70 minutes
- Servings: 12 (1 square per serving)
- Calories: ~350–400 kcal per serving
- Macros per Serving: 45g carbs, 5g protein, 18g fat, 2g fiber
Variations for Pumpkin Dump Cake
Try these twists on this dump-and-bake dessert:
- Keto-Friendly: Use erythritol and a low-carb cake mix, inspired by Layla Cooks’ No-Bake Pistachio Pudding.
- Dairy-Free: Swap evaporated milk for coconut milk for a dairy-free spiced pumpkin cake.
- Nut-Free: Omit pecans or use pumpkin seeds, inspired by Layla Cooks’ Cucumber Avocado Salad.
- Chocolate Twist: Use chocolate cake mix for a decadent fall pumpkin treat, inspired by Layla Cooks’ Cake Costco Copy Cat.
- Extra Spice: Add ½ tsp ginger to the pumpkin layer, inspired by Layla Cooks’ Pumpkin Spice Matcha Latte.
Serving Ideas:
- Pair with Layla Cooks’ Mango Coconut Smoothie for a refreshing contrast.
- Serve with Layla Cooks’ Protein Pancake Bowls for a cozy brunch spread.
- Enjoy with Layla Cooks’ Pomegranate Margarita for a festive vibe.
Storage
I store leftover fall pumpkin treat covered in the fridge for up to 4 days; reheat in the microwave for 30–45 seconds or serve cold. For longer storage, I wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before reheating. For make-ahead, I prepare the pumpkin layer a day in advance and refrigerate until ready to assemble this spiced pumpkin cake.
Serving Tips
- Presentation: Serve this Pumpkin Dump Cake in bowls with a dollop of whipped cream for a stunning dump-and-bake dessert.
- Garnish: Sprinkle with cinnamon or drizzle with caramel for this fall pumpkin treat.
- Pairing: Enjoy with chai tea or Layla Cooks’ Pumpkin Spice Matcha Latte for a cozy meal.
- Portion Size: 1 square per person for a satisfying dessert.
- Occasions: Perfect for holiday gatherings, potlucks, or cozy nights in.
FAQs About Pumpkin Dump Cake
Here are answers to common questions about this dessert:
Can I use pumpkin pie filling?
No, use pure pumpkin puree for this spiced pumpkin cake to avoid excess sweetness.
Can I make it ahead?
Yes, bake a day ahead and refrigerate; warm before serving for a fresh dump-and-bake dessert.
Can I skip the nuts?
Yes, omit pecans or use seeds for a nut-free fall pumpkin treat.
Can I use fresh pumpkin?
Yes, roast and puree fresh pumpkin for a homemade Pumpkin Dump Cake.
How do I avoid dry spots?
Drizzle butter evenly over the cake mix for a moist spiced pumpkin cake.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Dump Cake is a hassle-free, delicious dessert that captures the essence of fall. This dump-and-bake dessert is perfect for any occasion, from holiday feasts to cozy evenings. Bake this spiced pumpkin cake, top with your favorite garnishes, and enjoy a warm, comforting treat!
Pumpkin Dump Cake
Ingredients
- 1 can 15 oz / 425g pumpkin puree
- 1 can 12 oz / 355ml evaporated milk
- 3 large eggs
- 1 cup 200g granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 box 15.25 oz / 432g spice cake mix
- 1 cup 115g chopped pecans
- ¾ cup 170g unsalted butter, melted
Instructions
Prepare the Pumpkin Layer
- I preheat the oven to 350°F (175°C). In a mixing bowl, I whisk 1 can pumpkin puree, 1 can evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves until smooth. I pour this into a greased 9×13-inch baking dish for this spiced pumpkin cake.
Add Cake Mix and Toppings
- I sprinkle 1 box spice cake mix evenly over the pumpkin layer, followed by 1 cup chopped pecans. Ensuring the dry mix is well-covered for this dump-and-bake dessert.
Bake and Serve
- I bake for 50–60 minutes until the top is golden and the center is set. I let it cool for 15 minutes before serving this fall pumpkin treat warm, with optional whipped cream or ice cream.
Notes
- Yield – 1 9×13 pan
- Presentation – Allow the cake to cool before slicing. This will ensure a clean slice.
- Storage –Store cooled pumpkin dump cake in an airtight container in the refrigerator for up to a week. The cake can also be frozen for up to two months.
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