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Pumpkin Dump Cake Recipe: Easy Homemade Dessert with Fluffy Whipped Cream

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This cozy pumpkin dump cake combines a creamy pumpkin layer with a buttery cake topping and fluffy homemade whipped cream. It’s an easy, crowd-pleasing dessert perfect for fall gatherings or any time you crave comforting flavors.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1 can (12 oz) evaporated milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, melted
  • 1 cup pecans or walnuts, chopped (optional)
  • 1 cup heavy whipping cream, cold
  • 2–3 tablespoons powdered sugar (to taste)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until smooth.
  3. Pour the pumpkin filling into the prepared baking dish and smooth out with a spatula.
  4. Sprinkle yellow cake mix evenly over the pumpkin layer. Do not mix.
  5. Scatter chopped pecans or walnuts over the cake mix, pressing lightly if desired.
  6. Drizzle melted butter evenly over the surface, covering as much area as possible.
  7. Bake for 50-60 minutes, until the top is golden brown and the pumpkin layer is set. If browning too fast, cover loosely with foil for the last 15 minutes.
  8. Let the cake cool for at least 30 minutes before serving.
  9. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form (about 2-3 minutes with an electric mixer).
  10. Serve warm or at room temperature, topped with fluffy whipped cream.

Notes

For gluten-free, use a gluten-free cake mix. Substitute coconut milk for evaporated milk for dairy-free. Nuts are optional; oats or graham crackers can be used for crunch. Chill bowl and beaters for best whipped cream texture. Let cake cool slightly before serving for best flavor and texture.

Nutrition

Keywords: pumpkin dump cake, easy dessert, fall baking, whipped cream, Thanksgiving, potluck, pumpkin recipe, cake mix dessert

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