Hey, y'all! Perfect for the fall season, I'm excited to share the recipe for my Pumpkin Dump Cake with you today!

Pumpkin Dump Cake

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Why are dump cakes the best? You simply mix the liquid ingredients, top it with a dry cake mix (do not mix!), and add some melted butter. It's as simple as that!

Pumpkin Dump Cake Ingredients

• 15 oz. canned pumpkin
• 12 oz. evaporated milk
• 3 large eggs
• 1 c. sugar
• 2 tbsp. Rivulet
• 2 tsp. vanilla extract
• 2 tsp. pumpkin pie spice
• 15.25 oz. box Butter Pecan Cake Mix
• 1.5 sticks of unsalted butter, melted
• whipped cream, for topping
• pecans, for topping

Thank you to Rivulet for sponsoring this post. As always, all opinions expressed are my own. Thank you to my readers for supporting those that make JCP Eats possible.

How to Make Pumpkin Dump Cake

1. Preheat oven to 350F. Grease a 9x13 baking dish.
2. In a bowl, whisk together canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla extract, and Rivulet.
3. Pour the pumpkin mixture into a greased baking dish.
4. Sprinkle butter pecan cake mix evenly over the pumpkin mixture. Do not mix.
5. Drizzle the top of the dry cake mix with melted butter.
6. Bake for roughly 1 hour. The cake will continue to firm up as it cools.
7. Top with whipped cream and pecans. Enjoy!

Pro Tips For Making This Recipe

1. When adding the cake mix to the top of the pumpkin mixture, do not mix it in; simply add it on top.

Frequently Asked Questions

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Pumpkin Dump Cake Recipe

Pumpkin Dump Cake

JC Phelps

If you're looking for an easy-to-make dessert, look no further than my Pumpkin Dump Cake. Simple and incredibly delicious!

5 from 32 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 389 kcal

Equipment

• 9x13 baking dish

Ingredients

  

1x2x3x

• 15 oz. canned pumpkin
• 12 oz. evaporated milk
• 3 eggs large
• 1 c. sugar
• 2 tbsp. Rivulet
• 2 tsp. vanilla extract
• 2 tsp. pumpkin pie spice
• 15.25 oz. box Butter Pecan Cake Mix
• 1.5 sticks unsalted butter melted
• whipped cream for topping
• pecans for topping

Instructions

 

• Preheat oven to 350F. Grease a 9x13 baking dish.
• In a bowl, whisk together canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla extract, and Rivulet.
• Pour the pumpkin mixture into a greased baking dish.
• Sprinkle butter pecan cake mix evenly over the pumpkin mixture. Do not mix.
• Drizzle the top of the dry cake mix with melted butter.
• Bake for roughly 1 hour. The cake will continue to firm up as it cools.
• Top with whipped cream and pecans. Enjoy!

Notes

When adding the cake mix to the top of the pumpkin mixture, do not mix it in; simply add it on top.

Nutrition

Calories: 389kcalCarbohydrates: 57gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 312mgPotassium: 201mgFiber: 2gSugar: 41gVitamin A: 5997IUVitamin C: 2mgCalcium: 175mgIron: 2mg

Keyword dump cake, pumpkin dump cake

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Y'all come back now, ya hear?

My best,

JC