Pecan Gingersnap Pumpkin Dump Cake

This pumpkin dump cake has layers of spiced pumpkin pie filling, buttery yellow cake, and a crunchy gingersnap pecan topping, all baked together in one pan. It’s everything you love about pumpkin pie but ten times easier!

Dump cake just makes dessert easier.

• This pumpkin dump cake is ridiculously easy. No mixer, no measuring flour, no stirring the batter. You literally layer a can of pumpkin pie filling, a box of cake mix, melted butter, and a crunchy gingersnap pecan topping into a pan and let the oven do all the work. 15 minutes of prep time, tops.
• It tastes like pumpkin pie, and a cobbler had a baby. You get a creamy, spiced pumpkin layer on the bottom, a buttery golden cake layer in the middle, and a crunchy, cinnamon-y brown sugar pecan topping that’s honestly the best part. Add a scoop of vanilla ice cream melting over the top, and it’s pure cozy fall dessert magic.

Here’s what you’ll need.

Here’s how it all comes together.

HEAT OVEN. Preheat the oven to 350 degrees and butter up a 9×13 baking dish.

MELT BUTTER. Melt the butter on the stove or in the microwave, then let it cool a bit while you prep everything else.

PUMPKIN LAYER. Spread the pumpkin pie filling into the dish in an even layer.

CAKE MIX. Sprinkle the dry cake mix evenly over the pumpkin. No stirring!

ADD BUTTER. Drizzle the melted butter over the cake mix, covering as much of the dry mix as you can.

PECAN TOPPING. Stir together the pecans, crushed gingersnaps, brown sugar, and cinnamon, then sprinkle it all over the top.

BAKE. Bake for 45 to 50 minutes, until the top is golden brown.

REST + SERVE. Let it rest for about 5 minutes and serve warm with vanilla ice cream, or cool it for about an hour and serve at room temp with cold Cool Whip.

Things I learned while testing this recipe.

• Pie filling, not puree. Make sure you grab pumpkin pie filling, not plain pumpkin puree. The filling is already sweetened and spiced, which is what gives this cake its pumpkin pie vibe and makes it super easy.
• Don’t skip cooling the butter. Let it cool for a few minutes so it soaks in more evenly.
• Crush gingersnaps in a Ziploc bag. Toss the cookies in a large Ziploc bag and give them a few whacks with a rolling pin. You want a mix of fine crumbs and little chunks for the best crunch.
• Use a light-colored dish. A white ceramic or glass 9×13 bakes more gently than a dark metal pan, so the edges don’t get too dark before the middle is done.
• Use as a blueprint. Swap the yellow cake mix for spice cake mix if you want extra cozy flavor, or use walnuts instead of pecans if that’s what’s in your pantry.

The perfect make-ahead holiday dessert.

• Bake it a day ahead. This dump cake holds up beautifully overnight. Bake it, let it cool completely, cover it tightly, and stash it in the fridge until you’re ready to serve.
• Prep the topping early. Mix the pecans, gingersnap crumbs, brown sugar, and cinnamon up to a couple days ahead and keep it in an airtight container. On baking day, you’re just dumping, drizzling, and sprinkling.
• Perfect for holidays. Because it doesn’t need your full attention, it’s a lifesaver for Thanksgiving or Friendsgiving. Bake it the night before and free up your oven for the turkey and sides.
• Warm it up before serving. Pop the whole pan back in a 325-degree oven for 15 to 20 minutes to bring back that warm, gooey center and crisp up the topping. Or serve it cold or at room temp with Cool Whip.
• Travels like a dream. Bake it right in the dish you’re bringing, cover it with foil, and you’re ready for any potluck, tailgate, or family gathering.

Here’s what I’d serve with this.

• the best easy chili recipe
• chili cornbread casserole
• shredded BBQ pork sandwiches
• creamy white chicken chili
• cornbread chicken pot pie

Just in case you have leftovers.

• STORING: Let the dump cake cool completely, then cover the dish tightly with plastic wrap or foil (or move it to an airtight container). It’ll keep in the fridge for up to 4 days. Heads up: the topping softens a bit as it sits, but it’s still delicious.
• FREEZING: Cut the cooled cake into squares, wrap each piece in plastic wrap, and tuck them into a freezer bag. Freeze for up to 3 months, then thaw overnight in the fridge.
• REHEATING: Warm a single serving in the microwave for 20 to 30 seconds. For a bigger batch, cover the dish with foil and heat it in a 325-degree oven for 15 to 20 minutes, uncovering for the last 5 minutes to crisp the topping back up. Add a scoop of ice cream and dig in!

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