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Easy Pumpkin Dump Cake: Best 4-Ingredient Fall Dessert

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This easy pumpkin dump cake is a simple, 4-ingredient fall dessert with a silky pumpkin custard layer and a buttery, pecan-studded crumb topping. It’s the perfect last-minute treat for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin purée
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, eggs, and pumpkin pie spice until completely smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly. Tap the dish gently on the counter to release any air bubbles.
  4. Sprinkle the entire box of yellow cake mix evenly over the top of the pumpkin mixture. Do not stir.
  5. Sprinkle the chopped pecans evenly over the dry cake mix.
  6. Slowly and evenly drizzle the melted butter over the entire surface, covering as much of the cake mix as possible.
  7. Bake for 45-50 minutes, until the top is golden brown, the edges are bubbly, and the center is just set (a toothpick inserted into the center should come out mostly clean with a few moist crumbs).
  8. Let the cake cool on a wire rack for at least 20-30 minutes before serving.

Notes

Use 100% pumpkin purée, not pumpkin pie filling. Do not stir the cake mix into the pumpkin layer. Let the cake cool for at least 20-30 minutes before serving to allow the pumpkin layer to set. For a gluten-free version, use a gluten-free yellow cake mix. For a nut-free option, omit pecans and add 1/2 cup unsweetened shredded coconut or butterscotch chips.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, 4-ingredient dessert, fall dessert, Thanksgiving dessert, dump cake

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