Description

This Pumpkin Dump Cake is the perfect fall dessert—warm, spiced, and easy to make. With layers of rich pumpkin, a buttery cake mix topping, and crunchy pecans (or toffee bits), it’s an irresistible combination of textures and flavors. Whether you’re serving it for Thanksgiving or just a cozy weekend treat, this cake is sure to be a hit. The best part? It takes only a few minutes to assemble before baking, making it an excellent choice for busy hosts or spontaneous gatherings.

Ingredients

Scale

1 (29 oz) can pumpkin puree
1 (12 oz) can evaporated milk
1 cup light brown sugar
4 large eggs
2 teaspoons pumpkin pie spice, or cinnamon
1 (13.25 oz) box spice cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted
1 cup toffee bits (optional)
Whipped cream or ice cream (optional)

Instructions

Preheat the oven to 350°F (175°C).
Spray a 9×13 inch baking pan with non-stick cooking spray. Set aside.
Mix the wet ingredients.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth and well combined.
Assemble the cake layers.
Pour the pumpkin mixture into the prepared baking pan, spreading it out evenly. Sprinkle the spice cake mix evenly over the pumpkin layer—there’s no need to mix it in. Drizzle the melted butter over the top of the cake mix, ensuring it covers as much surface area as possible. Sprinkle the chopped pecans and toffee bits on top.
Bake the cake.
Bake the cake for 50 to 55 minutes, or until the center is set but still slightly jiggly (similar to pumpkin pie). A toothpick inserted into the center should come out with a bit of pumpkin residue, but the cake should no longer be liquid.
Cool and serve.
Remove the cake from the oven and let it cool for 15 minutes. This allows the cake to firm up. Serve warm with whipped cream or a scoop of vanilla ice cream for a delicious finishing touch.

Notes

Substitute for Spice Cake Mix: If you don’t have spice cake mix on hand, you can use yellow or vanilla cake mix and add 1-2 teaspoons of cinnamon or pumpkin pie spice to mimic the spiced flavor.
Nut Alternatives: Feel free to swap the pecans with other nuts like walnuts or almonds, or omit the nuts entirely for a nut-free option. If you’re looking for extra crunch without nuts, try adding crushed graham crackers or more toffee bits.
Make Ahead & Storage: You can prepare the cake ahead of time. Once it cools, cover it tightly and store it in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or the whole cake in a 300°F oven for 10 minutes.
Serving Tip: Pumpkin dump cake is delicious served both warm and cold. If serving cold, the cake will have a firmer texture similar to pumpkin pie.
Variations: Get creative with add-ins like chocolate chips, caramel bits, or dried cranberries to give the cake a twist. For a healthier option, try using reduced-fat evaporated milk and less butter.