Gourd-geous Pumpkin Crunch Dump Cake: The Easiest Fall Dessert
It’s time to squash your dessert doubts and fall head over heels for this Pumpkin Crunch Dump Cake! If you’re gourd-geous at heart but short on time, this recipe will have you saying “oh my gourd” with every bite. We’re mixing up pumpkin puree, sugar, and spices for a filling that’s pure autumn bliss—no tricks, just treats! Then, we top it with yellow cake mix and a generous sprinkle of pecans for a crunchy, crumbly finish that’s simply unbe-leaf-able. So grab your baking dish and let’s get this “pumpkin” started!
Why this dump cake is amazing:
- Super easy pumpkin dessert for fall – and it feeds a crowd!
- Great for Thanksgiving, Christmas, fall parties and potlucks, or any time of the year if you’re a pumpkin spice lover.
- So good you’ll make it all season long!
Easy Pumpkin Crunch Dump Cake
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine, melted
- 1 (8 ounce) container frozen whipped topping, thawed
Directions
Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
Mix well and then spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree your fresh pumpkin until it’s smooth and similar in texture to canned pumpkin puree. You’ll need about 1 ¾ cups to replace a standard 15-ounce can.
Do I need to prepare the cake mix before adding it on top?
Nope! Simply sprinkle the dry yellow cake mix evenly over the pumpkin mixture—no mixing or extra bowls required.
Can I make Pumpkin Dump Cake in advance?
Yes, you can bake it a day ahead and store it in the fridge. Just reheat individual servings or the whole pan before serving, and add your whipped topping right before enjoying.
What can I use instead of whipped topping for garnish?
If you’re not a fan of whipped topping, try a scoop of vanilla ice cream, a dollop of Greek yogurt, or even a drizzle of caramel sauce for extra sweetness!
