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This easy one-pan pumpkin dump cake brings cozy fall flavors right to your kitchen. It’s super simple to make with a sweet pumpkin spice mix, soft cake, and a buttery crust that all come together in just one pan.
I first whipped this up on a chilly fall night when I wanted something warm and fast. It quickly became my dessert favorite for weekends and holidays.
Needed Ingredients
- Yellow cake mix: brings sweetness and soft texture—pick a quality brand you like
- Eggs: hold everything together and help the cake rise, so choose fresh ones
- Ground cinnamon, ginger, and cloves: add that cozy pumpkin pie spice—freshly ground spices really boost flavor
- Pumpkin puree: gives the moist base and that classic fall taste—use pure pumpkin, not pie filling
- Melted butter: poured over the top to form a golden, crunchy crust
- Chopped pecans: optional, but they add a nice crunch and nutty taste—fresh or toasted works best
- Salt: helps balance all the flavors
- Granulated sugar: sweetens the spices and pumpkin’s earthy notes
- Evaporated milk: makes the mix creamy without watering it down
Step-By-Step Instructions
- Make The Pumpkin Mix
- In a big bowl, stir together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth. This is your flavorful base.
- Pour Into Pan
- Grease a 9x13-inch pan and spread the pumpkin mix evenly so it bakes right.
- Cover With Cake Mix
- Sprinkle the dry yellow cake mix on top without mixing it in. This makes the layered texture you want.
- Scatter Pecans
- If you’re using pecans, spread them evenly over the dry cake mix to add crunch and flavor.
- Drizzle Butter
- Pour the melted butter all over the top layer. This creates a tasty, crispy crust.
- Bake It
- Bake in a preheated oven for 50 to 60 minutes. It’s done when the top is golden and a toothpick comes out clean.
- Let Cool Before Serving
- Leave it to cool for at least 20 minutes so it sets nicely before you cut. Serve it with whipped cream or vanilla ice cream if you like.
I really dig how this combines easy pantry staples and cozy fall vibes. I once took it to a family party and everyone loved how simple it was to put together yet packed with flavor.
Best Ways To Store It
Keep leftovers covered tightly at room temp to keep the topping crispy for up to two days
If you want it to last longer, pop it in the fridge for up to five days and warm it up before eating
Freeze single slices well wrapped to have quick desserts ready anytime
Ingredient Swaps
Try walnuts instead of pecans or mix both for varied nuttiness
Add a teaspoon of vanilla or maple syrup to the pumpkin mix for extra flavor layers
Use gluten-free cake mix to make this gluten-free without losing taste
Tasty Serving Ideas
Top with vanilla bean ice cream or lightly whipped cream to mellow the spices
Enjoy alongside a warm cup of chai or spicy apple cider for real fall feels
Add fresh cranberries or drizzle caramel sauce for a seasonal touch
This pumpkin dump cake mixes simple steps with full seasonal flavor that feels like a warm hug right from the oven. Have fun tweaking it, sharing it, and enjoying each sweet, spiced bite.
Frequently Asked Cooking Questions
- → Can I skip the pecans here?
For sure, pecans aren’t a must. Leaving them out makes the cake softer but still tasty and moist.
- → What spices go into this pumpkin cake?
You'll find cinnamon, ground ginger, and cloves add warm, comforting flavors that match pumpkin puree nicely.
- → How can I tell when this cake is ready?
Bake it until the top turns golden and a toothpick poked in the center comes out clean. This usually takes 50 to 60 minutes.
- → Is it okay to make this ahead of time?
Yes, you can put it together early and keep it in the fridge for a bit, but bake it right before serving so it tastes fresh and has a good texture.
- → What’s a good way to serve this pumpkin cake?
A bit of whipped cream or a scoop of vanilla ice cream goes perfectly, boosting the warm spices and moist crumb.