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Pumpkin Dump Cake Recipe
Caroline

Pumpkin Dump Cake Recipe

This Pumpkin Dump Cake combines the flavors of pumpkin pie and buttery cake in one effortless dessert. With layers of spiced pumpkin filling, yellow cake mix, crunchy nuts, and melted butter, it’s a crowd-pleasing fall favorite perfect for holidays or cozy gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pure pumpkin puree
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 1/2 cup unsalted butter, melted

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Whisk or hand mixer
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
  2. In a large bowl, whisk together pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
  3. Spread the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the top—do not stir.
  4. Scatter the chopped nuts across the surface, then drizzle evenly with melted butter.
  5. Bake for 45–50 minutes, or until the top is golden brown and slightly bubbly around the edges.
  6. Let the cake cool slightly before serving. Pair with whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.

Notes

  • For extra crisp topping, use cold butter cut into thin slices instead of melted butter.
  • Add a sprinkle of cinnamon sugar on top before baking for added sweetness.
  • Serve warm for a gooey texture or chill for a firmer, pie-like consistency.