Cooking with PumpkinNo. 3781 · The 2026 edition
Pumpkin Pie Dump Cake
This easy pumpkin pie dump cake layers creamy spiced pumpkin with a buttery pecan-cake topping for a no-fuss fall dessert.
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This pumpkin pie dump cake combines a creamy pumpkin filling with a golden cake mix and pecan topping. Simply whisk the filling, pour into a greased pan, top with cake mix, pecans, and butter, then bake until set. It's a quick and delicious alternative to traditional pumpkin pie.
Ingredients
Directions
- Set your oven to 350°F to preheat.
- Spray a 9x13-inch baking pan with non-stick cooking spray, covering the bottom and sides.
- In a large bowl, mix together the canned pumpkin, evaporated milk, packed brown sugar, eggs, and pumpkin pie spice.
- Whisk the mixture until smooth, then pour it into the prepared pan.
- Evenly sprinkle the dry yellow cake mix powder over the pumpkin mixture.
- Distribute the chopped pecans evenly across the top.
- Drizzle the melted unsalted butter evenly over the entire surface.
- Bake for 45 to 50 minutes, until the edges are browned and the center is set. Insert a knife into the middle; it should come out clean.
