Pumpkin Dump Cake with Pecan Crumble
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If you want the flavor of pumpkin pie without rolling out a single crust, this Pumpkin Pecan Dump Cake is for you. One box of yellow cake mix does double duty. Part of it becomes a buttery crust on the bottom, and the rest goes into the crunchy pecan crumble on top. In between is a soft, custardy pumpkin layer that tastes a lot like pie. It all bakes in one 9×13 pan and feeds a crowd, so it’s an easy one to bring to Thanksgiving or a Friendsgiving potluck.
Sheila’s Recipe Snapshot
I love my pumpkin whoopie pies recipe and my pumpkin loaf recipe, but sometimes I need something a little more convenient. That is where this easy fall dessert comes in. It’s the one I make when I want a pumpkin dessert without a lot of fuss. My husband and I host a weekly small group from our church, and it gives me the perfect excuse to bake a dessert without worrying about too many leftovers tempting just the two of us. For the fall season, this is just the thing.
Traditionally, a dump cake doesn’t require mixing, but this version is a little different. Trust me, it is still super simple, just with a few extra steps. Use a dry cake mix and melted butter to form the crust.
For the filling, mix pumpkin, eggs, and brown sugar, then finish it off with a crunchy topping made from the reserved cake mix, sugar, butter, and pecans. This is just the type of dessert you’ll want to bring to potlucks or a Friendsgiving dinner. It’s easy to make and always a hit!
Ingredient Notes for Easy Pumpkin Dump Cake Recipe
- Butter | Butter is what gives this dump cake its rich, moist crust.
- Yellow Cake Mix | For ease, we use a simple yellow cake mix here. That way, there is no need to measure out the baking soda and baking powder.
- Pumpkin Puree | Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Eggs | Eggs add structure to create an almost custard-like texture.
- Pumpkin Pie Spice | Pumpkin pie spice adds those classic fall flavors.
- Brown Sugar | Brown sugar adds deep flavor and provides some sweetness.
- Pecans | I like to add pecans to the crumble topping for some crunch. You could also use walnuts.
- Granulated Sugar | While I used granulated sugar in the crumble topping, you can use brown sugar if you prefer.
Variations and Substitutions
- No pumpkin pie spice? No worries! Just combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves
- Gluten-free: To make a gluten-free pumpkin dump cake, use a gluten-free yellow cake mix.
- Cake Mix: You can use a spiced cake mix or a white cake mix instead of a yellow cake mix.
How to Make Pumpkin Dump Cake
STEP1 | Preheat and make the cake crust
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish. In a large mixing bowl, add the cake mix, reserving 1 cup for the topping. Melt 8 tablespoons (1 stick) of butter and pour it over the remaining cake mix. Stir with a fork until it becomes crumbly, then press it evenly into the prepared pan to form the crust.
STEP 2 | Make the pumpkin filling
In another bowl, whisk together the pumpkin, eggs, pumpkin pie spice, and brown sugar until smooth. Spread the pumpkin mixture evenly over the crust with a spatula.
STEP 3 | Prep the pecan crumble topping
For the topping, combine the reserved 1 cup of cake mix, granulated sugar, pecans, and the remaining 4 tablespoons of softened butter. Stir until crumbly, then sprinkle evenly over the pumpkin layer.
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STEP 4 | Bake
Bake for 50–60 minutes, or until the topping is golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
Recipe Success Tips
Storage Tips
- To store: The cake should be refrigerated and is best enjoyed within 3 days.
- To freeze: I don’t recommend freezing this pumpkin dump cake as the topping might come out with a different texture once it is thawed.
Frequently Asked Questions
Technically, yes. However, using fresh pumpkin does take some effort! It might be worth it if you have a pumpkin on hand during the Halloween season and don’t want it to go to waste. But you would have to roast it, take out the flesh, and I would recommend pressing some of the moisture out of it so you don’t add too much moisture to the pumpkin filling.
The topping should be golden and the pumpkin filling should be fully set. If you shake the baking dish, you shouldn’t see any part of the filling jiggle!
I don’t recommend it. Pumpkin pie filling is already sweetened and spiced, so with the brown sugar and pumpkin pie spice in this recipe, the filling would turn out too sweet. Stick with 100% pure pumpkin puree.
I like it at room temperature or cold! It slices much cleaner once it cools, and if you chill it, the pumpkin layer feels more like traditional pumpkin pie. Add a dollop of whipped cream or a scoop of vanilla ice cream on top.
Looking For More Fall Dessert Recipes?
If you need another easy pumpkin recipe this holiday season, I recommend trying my pumpkin bar recipe. For other fall flavors, try my apple bundt cake recipe, or my coffee cake with pecans.
And if you love dump cakes as much as I do, try my peach dump cake or my cream cheese lemon dump cake.
What to Serve With Pumpkin Dump Cake
Serve this pumpkin cake at room temperature or cold with a dollop of whipped cream on top! You can also serve it with a scoop of vanilla ice cream or something a little more indulgent, like a drizzle of caramel sauce on top.
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Pumpkin Dump Cake with Pecan Crumble
Ingredients
- 12 tablespoons unsalted butter divided (8 melted, 4 softened)
- 1 15.25-oz. pkg. yellow cake mix
- 2 15-oz. cans pumpkin puree
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- ½ cup light brown sugar
- ½ cup pecans chopped
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, add the cake mix, reserving 1 cup for the topping. Melt 8 tablespoons (1 stick) of butter and pour it over the remaining cake mix. Stir with a fork until crumbly, then press the mixture evenly into the prepared pan to form the crust.
- In another bowl, whisk together the pumpkin, eggs, pumpkin pie spice, and brown sugar until smooth. Spread evenly over the crust.
- For the topping, combine the reserved 1 cup of cake mix, granulated sugar, pecans, and the remaining 4 tablespoons of softened butter. Stir until crumbly, then sprinkle evenly over the pumpkin layer.
- Bake for 50–60 minutes, or until the topping is golden and the center is set (it shouldn’t jiggle when you gently shake the pan).
Notes
- Grease the baking dish well! To make sure the bottom cake layer doesn’t stick to the pan, I recommend greasing the pan with a light coating of cooking spray.
- Use fresh pumpkin pie spice! Hear me out. We all have jars of spices that have been sitting in our pantry for years. If your pumpkin pie spice is more than a year old, think about getting a fresh one for the best flavor!
- Allow the cake to cool before digging in! For the best slices, let it cool to at least room temperature. You can also chill it, which will make it feel more like traditional pumpkin pie!
- Skip the nuts if needed. If anyone you are serving the cake to is allergic to nuts, skip the nuts in the topping or replace them with shredded coconut or even sunflower seeds.
- Make it ahead of time! Pumpkin dump cake is a great make-ahead option, since you can bake the cake and then store it in the fridge until you are ready to serve it the next day.
- To store: The cake should be refrigerated and is best enjoyed within 3 days.
- To freeze: I don’t recommend freezing this pumpkin dump cake as the topping might come out with a different texture once it is thawed!
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
