Description

Hey there, kitchen friends! Olivia here, beaming from my autumn-scented kitchen. If you’re feeling that chill in the air and craving a warm, nostalgic dessert, this Pumpkin Dump Cake is your edible hug. Born from a last-minute Thanksgiving mishap, it’s now my annual favorite—ready in minutes, feeds a crowd, and disappears just as fast. No mixers. No stress. Just layers of creamy pumpkin filling, spice cake mix, buttery pecans, and the magic of baking love. Let’s make some delicious memories!

Ingredients

Scale

60 oz pumpkin purée (not pie filling)
2 cups evaporated milk (or coconut milk for dairy-free)
2 cups sugar (or 1.5 cups for less sweet)
6 eggs
4 tsp pumpkin pie spice (or DIY: 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp cloves)
2 boxes spice cake mix (or yellow + extra spices)
2 cups chopped pecans (or walnuts/pepitas)
2 cups melted butter (salted or unsalted)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13″ and 8×8″ baking pan.
Mix filling: Whisk pumpkin, milk, sugar, eggs, and spice until smooth.
Divide and pour into prepared pans.
Sprinkle dry cake mix evenly over filling. Do not stir.
Top with chopped pecans and gently press them in.
Drizzle butter evenly, covering all dry spots.
Bake for 50–60 mins until golden and bubbly. Tent with foil if pecans brown too fast.
Cool 20 mins before serving warm with whipped cream or ice cream.

Notes

Strain pumpkin in a towel for thicker filling.
Use a fork to poke “steam vents” so butter reaches deep.
For gluten-free: use GF cake mix + oats.
Freezes well: wrap and reheat at 300°F.
Leftovers? Even better on Day 2!

Prep Time: 10 mins
Cook Time: 50–60 mins

Nutrition

Calories: 330 per serving
Fat: 20g
Carbohydrates: 34g
Protein: 4g