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Square shot of a slice of pumpkin dump cake on a blue and white plate.
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5 from 1 vote

Pumpkin Dump Cake

Grab some canned pumpkin and a box of yellow cake mix and you'll magically have a pumpkin dump cake with streusel topping ready for the oven in about 10 minutes!
Course Dessert
Cuisine American
Keyword pumpkin dump cake
Prep Time 10 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 305kcal
Author Blair Lonergan

Ingredients

  • 2 (15 ounce) cans pumpkin purée (about 3 ½ cups total)
  • 1 cup light brown sugar
  • 4 large eggs
  • 2 cups whole milk, half-and-half, or heavy cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 (15.25 ounce) box yellow cake mix
  • ½ cup chopped pecans
  • ¾ cup butter, sliced into very thin squares
  • Optional, for serving: whipped cream or vanilla ice cream; caramel sauce; dash of cinnamon

Instructions

  • Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, whisk together pumpkin, brown sugar, eggs, milk, cinnamon, nutmeg, ginger, allspice, salt, and cloves until completely combined. Pour into the prepared pan.
    Whisking together filling for pumpkin dump cake
  • Sprinkle dry cake mix and pecans over top. Add thinly-sliced butter to cover the top.
    Pats of butter on top of dump cake
  • Bake for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown.
    Close up shot of a slice of pumpkin dump cake on a spatula

Notes

  • Substitutions for yellow cake mix: if you don't have a box of yellow cake mix, try using white cake mix or spice cake mix.
  • Use whole milk, half-and-half or heavy cream. I do not recommend substituting with a fat-free or low-fat milk, because the fat in the dairy helps to make the rich pumpkin custard.
  • Pecans are optional. You can omit the nuts altogether, decrease to just ¼ cup (I often do this to appease my kids!), or use different nuts such as walnuts or almonds.
  • Cool to slice. You can serve the dump cake warm, straight from the oven; however, I find that it's easiest to slice the cake into neat squares if you allow the cake to cool for at least 1 hour.
  • Add a creamy topping. Don't forget the whipped cream or vanilla ice cream on top! It's the perfect finishing touch. Try a drizzle of caramel sauce, too.

Nutrition

Serving: 1slice | Calories: 305kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 381mg | Potassium: 212mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8647IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg