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Pumpkin Dump Cake Recipe: Easy Cozy Fall Dessert with Whipped Topping

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This pumpkin dump cake is a quick and easy fall dessert featuring a creamy spiced pumpkin layer, buttery cake topping, and homemade whipped cream. Perfect for gatherings, potlucks, or a comforting treat at home.

Ingredients

Scale
  • 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar (or light brown sugar)
  • 1 (12 oz) can evaporated milk (or substitute whole milk)
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix (or spice cake mix)
  • 3/4 cup unsalted butter, melted
  • 1 cup chopped pecans or walnuts (optional)
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish. Tap gently to release air bubbles.
  4. Sprinkle the cake mix evenly over the pumpkin layer. Do not stir.
  5. Sprinkle chopped pecans or walnuts over the cake mix (optional).
  6. Drizzle melted butter evenly over the top, covering as much of the cake mix as possible.
  7. Bake for 50-60 minutes, until the top is golden brown and the edges are bubbling. Check at 45 minutes.
  8. Let the cake cool for at least 30 minutes before serving.
  9. In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form (about 3-5 minutes).
  10. Slice the cooled dump cake and top with whipped cream. Sprinkle with cinnamon or extra nuts if desired.

Notes

For gluten-free, use a GF cake mix. Dairy-free options include oat or almond milk and coconut cream for topping. Nuts are optional; substitute with chocolate chips or pumpkin seeds for crunch. Let cake cool before slicing for best texture. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin dump cake, fall dessert, easy cake, Thanksgiving, whipped topping, potluck, comfort food, pumpkin recipe

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