Pumpkin Spice Dump Cake
Pumpkin spice dump cake for early fall and Halloween season: pumpkin puree, evaporated milk, eggs, and spice cake mix baked under a buttery pecan topping. Custardy base, crunchy top—Thanksgiving energy without the pie stress.
🛒Ingredients
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice (or cinnamon + ginger)
- 1 box (15.25 ounces) spice cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans
- Whipped cream to serve
🔧Kitchen Tools Needed
- 9×13-inch baking dish
- Whisk
- Mixing bowl
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- 2
Whisk pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour into the dish.
- 3
Sprinkle dry spice cake mix evenly over the pumpkin layer. Drizzle melted butter over the cake mix as evenly as possible. Top with pecans.
- 4
Bake 50–60 minutes until the center is mostly set (a slight jiggle is OK) and the top is golden. Eggs in the base must be fully baked—internal center should reach at least 160°F.
- 5
Cool 20 minutes. Serve with whipped cream.
- 6
Refrigerate leftovers up to 4 days.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
❓Frequently Asked Questions
Pumpkin puree vs pie filling?
Use pure pumpkin puree. Pie filling is already sweetened and spiced and will throw off the recipe.
Why check 160°F?
This dump cake has eggs in the pumpkin custard layer—bake until the center is set and safe.
Can I skip pecans?
Yes. Add toasted pepitas or leave the top plain.
Make for Halloween party?
Bake earlier in the day, chill, and serve cool with whipped cream; or reheat gently before guests arrive.
Too wet in the middle?
Bake longer and tent the top with foil. Resting also helps the custard finish setting.
