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Easy Pumpkin Dump Cake: Best 3-Ingredient Fall Dessert

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This easy pumpkin dump cake with yellow cake mix and pecans is a simple, buttery fall dessert that comes together in minutes. With a silky pumpkin filling and a crunchy, golden topping, it’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • ¾ cup unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla extract until smooth and uniform.
  3. Pour the pumpkin filling into the prepared baking dish and spread evenly with a spatula.
  4. Sprinkle the entire box of yellow cake mix evenly over the pumpkin filling. Do not stir.
  5. Sprinkle chopped pecans evenly over the cake mix layer. Gently press them down if desired.
  6. Drizzle melted butter as evenly as possible over the entire surface.
  7. Bake for 45-50 minutes, until the top is golden brown and the filling is bubbly around the edges. If the top browns too quickly, tent with foil after 30 minutes.
  8. Let the cake cool on a wire rack for at least 20 minutes before serving. The filling will set as it cools.

Notes

Let the cake cool for at least 20 minutes before serving to allow the filling to set. For a gluten-free version, use a gluten-free yellow cake mix. For a nut-free version, omit the pecans or substitute with sunflower seeds. The cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, 3-ingredient dessert, fall dessert, pumpkin cake with cake mix

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