Go Back
Kima

Pumpkin Dump Cake

This easy Pumpkin Dump Cake combines a creamy spiced pumpkin filling with yellow cake mix, crunchy pecans, buttery toffee bits, and a golden topping. Serve it chilled with homemade whipped cream for a comforting fall dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling and Chilling Time 4 hours
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 451
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Dump Cake
  • 2 15-ounce cans pumpkin puree plain pumpkin puree, not pumpkin pie filling
  • 1 16-ounce can evaporated milk
  • 2 teaspoons pure vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 3 tablespoons all-purpose flour
  • 3 teaspoons pumpkin pie spice reduce or omit when using spice cake mix
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 15.25-ounce box yellow cake mix use the dry mix; butter, butter pecan, or spice cake mix may be substituted
  • 1 cup pecans chopped; walnuts may be substituted
  • 1/2–2/3 cup English toffee bits
  • 3/4 cup unsalted butter melted
Fresh Whipped Cream
  • 2 cups heavy whipping cream cold
  • 1 teaspoon vanilla extract
  • 1/4–1/3 cup granulated sugar adjust to desired sweetness

Equipment

  • 13×9-inch baking dish
  • Baking spray
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wire cooling rack
  • Aluminum foil
  • Electric hand mixer or stand mixer
  • Chilled mixing bowl

Method
 

Prepare the Pumpkin Filling
  1. Preheat the oven to 350°F (175°C).
  2. Coat a 13×9-inch baking dish with baking spray.
  3. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, vanilla extract, granulated sugar, light brown sugar, flour, pumpkin pie spice, salt, and eggs.
  4. Continue whisking until the pumpkin mixture is smooth and fully combined.
  5. Pour the pumpkin mixture evenly into the prepared baking dish.
Add the Topping
  1. Sprinkle the dry cake mix evenly over the pumpkin filling, covering the entire surface. Do not stir it into the filling.
  2. Sprinkle the chopped pecans and English toffee bits evenly over the cake mix.
  3. Slowly pour the melted butter over the entire topping, distributing it as evenly as possible.
Bake the Cake
  1. Bake for 50–60 minutes, or until the center is set when the baking dish is gently shaken and the topping is golden brown.
  2. Check the cake after approximately 40 minutes. If the topping is browning too quickly, loosely cover the baking dish with aluminum foil for the remaining baking time.
Cool and Chill
  1. Place the baking dish on a wire rack and let the cake cool at room temperature for 2 hours.
  2. Cover and refrigerate the cake for at least 2 additional hours before slicing and serving.
Prepare the Fresh Whipped Cream
  1. Place a large mixing bowl and the mixer beaters in the freezer for 10–15 minutes to chill.
  2. Pour the cold heavy whipping cream and vanilla extract into the chilled bowl.
  3. Beat on medium speed while gradually adding the granulated sugar.
  4. Continue beating until stiff peaks form. Stop mixing as soon as the whipped cream holds its shape to prevent overbeating.
  5. Keep the whipped cream refrigerated until ready to serve.
Serve
  1. Cut the chilled pumpkin dump cake into approximately 12 servings and top each portion with fresh whipped cream.
  2. Keep the cake and any remaining whipped cream refrigerated.

Notes

  • Total time: The preparation, baking, cooling, and chilling times equal approximately 5 hours. The whipped cream may be prepared while the cake chills.
  • Pumpkin: Use plain pumpkin puree rather than sweetened pumpkin pie filling.
  • Cake mix: Yellow, butter, butter pecan, or spice cake mix may be used.
  • Spice cake variation: Reduce or omit the added pumpkin pie spice when using spice cake mix.
  • Homemade pumpkin pie spice: Combine 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves, and a small dash of cardamom.
  • Nuts: Chopped walnuts may replace the pecans.
  • Butter: Melted butter coats this pumpkin variation more evenly than slices or pats of cold butter.
  • Doneness: The center should appear set with only a slight movement when the dish is gently shaken.
  • Whipped topping: Thawed whipped topping may replace the homemade whipped cream.
  • Whipped cream yield: The homemade whipped cream makes approximately 4 cups and is best served the same day.
  • Storage: Cover and refrigerate leftover cake for up to 4 days.
  • Serving: The cake is easiest to cut after it has cooled and chilled completely.