Easy Pumpkin Pie Dump Cake Recipe
This pumpkin pie dump cake layers a silky spiced pumpkin base with buttery cake crumble and toasted pecans. Minimal prep, big cozy fall flavor.
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Servings:
Ingredients
Main Ingredients
- 1 tsp vegetable oil for greasing the pan
- 15 oz canned pumpkin puree
- 12 fl oz evaporated milk
- 0.6 cup beaten eggs about 3 large eggs
- 0.67 cup granulated sugar
- 1.75 tsp pumpkin pie spice
- 0.5 tsp fine salt
- 1 tsp vanilla extract
- 15.25 oz yellow cake mix dry mix
- 0.75 cup unsalted butter, melted
- 0.75 cup chopped pecans
- 0.25 cup light brown sugar for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly grease a 9×13-inch baking dish with vegetable oil.
- Whisk pumpkin puree, evaporated milk, beaten eggs, granulated sugar, pumpkin pie spice, salt, and vanilla until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
- Drizzle the melted butter evenly across the dry mix, covering as much surface as possible.
- Scatter pecans over the top, then dust with brown sugar for extra crunch.
- Bake until the top is deeply golden and the center is set, 50–55 minutes.
- Cool at least 20 minutes to help it set. Serve warm or at room temperature.
Notes
Swap pecans with walnuts or skip nuts for a nut-free version. Add a caramel drizzle or a dollop of whipped cream before serving. Store leftovers covered in the fridge for up to 4 days; warm slices briefly in the microwave to revive the texture.
This recipe is an original creation inspired by classic Easy Pumpkin Pie Dump Cake Recipe flavors. All ingredient ratios and instructions are independently developed.