Easiest Ever Pumpkin Dump Cake

Pumpkin Dump Cake Recipe in a white baking dish next to a fake pumkin and plates.

Make this quick and easy Pumpkin Dump Cake recipe! This is a legit dump cake, just pour and bake! With no eggs, this dessert doesn't rise, but does have incredible pumpkin flavor that is great for fall.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 447kcal

Author Sharon Garofalow

Ingredients

30 ounces canned pumpkin not pie filling, just pumpkin puree
1/2 cup brown sugar or more if you like things on the sweeter side
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 cup pecans chopped
1/2 cup toffee pieces
15 ounce box Yellow Cake Mix (or as close to that size as you can find)
1 cup butter

Instructions

In a 9 x 13 baking dish, use a spatula to spread 2 regular cans (or 1 large can) of pumpkin evenly across the bottom.
Sprinkle evenly with brown sugar.
Do your best to sprinkle the cinnamon, nutmeg and ginger evenly across the top.
Sprinkle on pecans and toffee bits.
Sprinkle the cake mix over the top.
Top with melted butter.
Top with a few extra pecans if you want to for presentation and a little extra crunch
Bake for about an hour in a 350-degree oven.

Notes

If you feel like you want to mix in the spices to make sure they are balanced throughout, you can easily mix it right in the baking dish.
Dump cakes are very forgiving so you can easily modify them to suit your tastes. Add maple syrup, vanilla, other spices like nutmeg, etc.
Serve warm-ish or room temperature, plain or whipped cream.
A drizzle of caramel sauce never hurt nothin'. And it would be delightful on this dump cake recipe.
If 1 cup of butter feels like too much, you can use 1/2 cup instead. I LOVE butter. What can I say?

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