The ultimate lazy dessert for fall
This pumpkin dump cake needs only 4 ingredients and NO mixing! Layers of pumpkin, cake mix, and pecans create a dessert that tastes like pie meets cobbler. Perfect for busy bakers!
When you need a fall dessert in minutes, this pumpkin dump cake saves the day. Just layer pumpkin puree, cake mix, melted butter, and chopped pecans in a pan and bake. The magic happens in the oven as the layers transform into a golden-brown masterpiece with a crispy buttery top.
This viral recipe has over 13,000 Pinterest saves because it's so simple yet tastes incredible. The secret? Don't mix the ingredients - the layering creates perfect texture with a pumpkin pie-like bottom and a cobbler-style crunchy top.
Kids can help assemble this dessert, and no special equipment is needed. Just grab a box of yellow cake mix, a can of pumpkin puree, some butter, and pecans. Serve warm with vanilla ice cream for the ultimate fall treat.
Whether you're hosting last-minute guests, bringing a dessert to a potluck, or just craving something cozy, this dump-and-bake cake will become your new favorite fall recipe.
Why This Recipe Works
⏰ Effortless Preparation
No mixing, no measuring cups - just layer the ingredients in the pan and bake. Even kids can help assemble this dessert in under 10 minutes.
💰 Budget-Friendly
With just 4 common pantry ingredients, this dessert costs under $5 to make and feeds a crowd. Perfect for families or gatherings.
👥 Crowd-Pleasing
The combination of pumpkin, buttery top, and pecans creates a flavor that reminds people of pumpkin pie, cobbler, and apple crisp all at once.
🌟 Perfect Texture
The layering technique creates a crispy golden top with a soft pumpkin cake underneath. Each bite has a satisfying contrast of textures.
Pumpkin Dump Cake Recipe
4-ingredient fall dessert that tastes like pumpkin pie meets cobbler
🛒 Ingredients
- - 1 (29 oz) can pumpkin puree
- - 1 (16 oz) box yellow cake mix
- - 1/2 cup (1 stick) melted butter
- - 1 cup chopped pecans
👨🍳 Instructions
Prepare Pan: Grease a 9x13-inch glass or metal baking dish with butter or cooking spray.
💡 Use parchment paper if you want easy slicing later
Layer Pumpkin Puree: Pour the entire can of pumpkin puree into the pan and spread it evenly.
💡 This creates the pumpkin pie-like base
Add Cake Mix: Sprinkle the entire box of cake mix over the pumpkin layer.
💡 Don't mix it - the layering is key to the texture
Drizzle Butter: Pour the melted butter evenly over the cake mix layer.
💡 Use a spoon to spread it if needed
Top with Pecans: Sprinkle the chopped pecans evenly over the butter layer.
💡 For extra crunch, use whole pecan halves
Bake: Place in a preheated 350°F oven and bake for 45 minutes or until golden brown.
💡 Check for doneness with a toothpick
Cool & Serve: Let cool slightly before slicing. Serve warm with vanilla ice cream.
💡 For best flavor, let sit 10 minutes before serving
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin Puree
Use 100% pure pumpkin puree (not pie filling). Canned pumpkin is easiest, but you can roast a sugar pumpkin and puree it yourself for fresh flavor.
Substitutions: Sweet potato puree or butternut squash puree
Yellow Cake Mix
The cake mix provides structure and sweetness. Look for classic yellow cake mix (not gluten-free) for best results.
Substitutions: White cake mix or homemade cake batter
Butter
Melted butter creates the rich, buttery top layer. You can use margarine, but butter gives the best flavor.
Substitutions: Coconut oil for dairy-free option
Pecans
Chopped pecans add crunch and nutty flavor. You can also use walnuts, almonds, or leave them out for a nut-free version.
Substitutions: Pecan pieces, sliced almonds, or oats
Pro Tips for Perfect Pumpkin Dump Cake
🔥 Layering Technique
The key to perfect texture is not mixing the layers. The pumpkin layer should be smooth but not disturbed during the process.
⏰ Prep Ahead
You can assemble this cake up to 24 hours ahead and refrigerate until baking. Add 5-7 minutes to baking time if cold from fridge.
❄️ Freezing Tips
Let cake cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
✨ Serving Enhancements
Sprinkle with cinnamon sugar before baking for extra flavor. Top with whipped cream or caramel sauce when serving.
Variations & Customizations
Chocolate Chip Version
Add 1/2 cup chocolate chips to the cake mix layer for a sweet surprise in every bite. The chocolate melts beautifully during baking.
Caramel Drizzle
Pour caramel sauce over the cake mix layer before adding butter and pecans. Each bite gets an extra burst of flavor.
Spiced Version
Mix 1 teaspoon pumpkin pie spice into the cake mix for extra warmth and fall flavor.
Mini Versions
Use muffin tins for individual portions. Bake for 25-30 minutes and serve with mini scoops of ice cream.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Vanilla Ice Cream: The classic pairing - warm cake with cold, creamy ice cream
- Cinnamon Whipped Cream: Adds extra fall flavor and visual appeal
- Apple Pie Slices: Complements the pumpkin flavors with tart apple
🍷 Drink Pairings:
Pair with a spiced chai tea, pumpkin spice latte, or a glass of dessert wine like late harvest Riesling.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Assemble the cake up to 24 hours ahead and refrigerate until baking. Add 5-7 minutes to baking time if cold from fridge.
Refrigerator Storage
Store leftovers in an airtight container for up to 3 days. The cake stays moist in the fridge.
Freezer Storage
Wrap cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
Reheating Instructions
Reheat individual slices in microwave for 20-30 seconds. For best results, reheat whole cake in oven at 300°F for 10-15 minutes.
Troubleshooting & Common Questions
Q: Why did my cake not cook through?
A: Make sure you're using a metal or glass 9x13-inch pan. Check oven temperature with a thermometer. If still undercooked, cover with foil and bake longer.
Q: Can I use a different type of cake mix?
A: Yes, but yellow or white cake mix works best. Avoid chocolate or gluten-free mixes which change the flavor profile significantly.
Q: How do I prevent the pecans from burning?
A: Place the pan on the lower rack of the oven. If the top starts browning too quickly, cover with aluminum foil for the last 10 minutes of baking.
Q: Can this be made in a 9-inch square pan?
A: Yes, but you'll need to adjust baking time. Check for doneness at 35-40 minutes and let cool completely before slicing.
Final Thoughts
This pumpkin dump cake is the ultimate solution for busy bakers who want to serve something special without effort. With just four ingredients and no mixing required, it's the perfect fall dessert for any occasion.
The combination of pumpkin, buttery top, and pecans creates a flavor that reminds people of their favorite fall treats. Whether you're serving it at Thanksgiving, bringing to a potluck, or just craving something cozy, this dump-and-bake cake will become a family favorite.
