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Pumpkin Dump Cake
Sarah namedy

Pumpkin Dump Cake

This easy Pumpkin Dump Cake combines creamy spiced pumpkin filling with a buttery cake topping and crunchy pecans. A simple fall dessert that tastes like pumpkin pie and cobbler combined — no mixer required!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15 oz) can pure pumpkin puree
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 (15.25 oz) box yellow cake mix
  • 1 cup chopped pecans or walnuts
  • ½ cup unsalted butter, melted

Equipment

  • Mixing bowl
  • 9x13-inch baking dish
  • Spatula
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
  3. Spread the pumpkin mixture evenly in the prepared baking dish.
  4. Sprinkle the yellow cake mix evenly over the pumpkin layer — do not stir.
  5. Scatter chopped nuts on top and drizzle with melted butter.
  6. Bake for 45–50 minutes or until golden brown and bubbly.
  7. Allow to cool slightly before serving. Serve warm with whipped cream or ice cream if desired.

Notes

Serve warm with whipped cream or vanilla ice cream. You can swap pecans for walnuts or omit the nuts for a nut-free version. Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.