If you are looking for a delicious fall dessert recipe, you have to try this crumbly, savory Pumpkin Dump Cake! It’s made with cake mix and pumpkin pie mix which is a huge time saver! Only 5 ingredients total!
Pumpkin Dump Cake Recipe
Nothing screams fall like pumpkin. As someone who loves autumn, I always get a bit giddy when I see pumpkin flavors coming back, and before I know it I am whipping out all of my favorite pumpkin recipes.
There is something about the smell of spices like cinnamon and nutmeg filling my kitchen that is like an instant cozy, comfort. On a crisp fall day, I love to be in the kitchen putting together an autumn inspired treat. It makes me instantly relax.
This recipe is like the simplest pumpkin pie you will ever make. My absolute favorite part about this recipe is the crumbly top. It’s the perfect complement to the savory, smooth pumpkin filling. It tastes just like a pumpkin pie crust!
So, if you’re ready for an amazing fall recipe that is easy and will fill up your house with delicious spicy aromas, you are in the right place!
What is a Dump Cake?
Some people have referred to dump cakes as an easy cobbler. I can see why! Much like cobblers, dump cakes are made in a large baking dish, have a fruity or savory filling and then are topped with a batter, or crispy, crumble topping.
However, dump cakes really get their name because of how they are prepared. they are crazy super easy!
Unlike traditional cakes, dump cakes aren’t really mixed together. Instead (as the name suggests) the ingredients are more so dumped together and baked! In fact, the directions even say… do not stir!
Dump cakes are our jam! We have been making them for every season – Cherry Dump Cake, Apple Dump Cake, Peach Dump Cake, Chocolate Cherry Dump Cake, Blueberry Dump Cake! We really cannot pick a favorite! But then again, we don’t need to! We will just rotate!
- 2 cans of pumpkin pie mix (30-ounce cans)
- 4 eggs
- 2 5-oz cans of evaporated milk
- 1 box of spice cake mix
- ¾ cup melted butter
How to Make Pumpkin Dump Cake
STEP 1: To start off, you’ll want to preheat oven to 350 degrees. Next, prepare a baking dish by spraying a 9×13 inch pan with cooking spray.
STEP 2: In a large bowl mix together the pumpkin pie filling, eggs, and evaporated milk. Pour the pumpkin mixture into the already prepared pan or baking dish.
STEP 3: You will want to sprinkle the dry cake mix evenly over the top of the pumpkin mix that is in the baking dish. Then, pour butter evenly over the top of the cake mix. Do not stir!
STEP 4: Bake for 50-60 minutes or until the top is golden brown.
You can also choose to make this dump cake in the slow cooker. If so, you’ll want to put all of the ingredients straight into the crockpot and follow the cooking instructions below!
Let it cool before serving. Serve with whipped topping and vanilla ice cream, and garnish with walnuts if desired.
Can I Make a Dump Cake in the Crockpot?
If you prefer, you can most definitely make your pumpkin dump cake in the crockpot! If you don’t have time to wait for it to bake, then using the crockpot can make this recipe even easier.
To do so, you should follow the instructions above, but when it comes to baking, simply turn the crockpot on high, and let it your dump cake cook for about 2 hours.
I will take any excuse to have ice cream, so of course, it’s my favorite thing to pair with any kind of dump cake. If you want to have something a bit lighter, whipped cream is a great option! I also like to drizzle some hot caramel sauce on top, but I am an overachiever like that!
But if you’re trying to stick with the cozy fall vibes, then a steaming hot cup of coffee or a latte goes great with this crumbly, savory pumpkin dessert!
You can also garnish your cake with nuts. My favorite is walnuts, but chopped pecans are a great choice as well!
How to Store
When you’re not serving your cake, it’s best to store it in the fridge to keep it nice and fresh. This recipe is meant to be served cooled anyway, so it’s easy to serve straight out of the fridge, no heating up required!
Fall always comes quicker than you think it will. Summer tends to fly by! So, I love to have new autumn-inspired recipes ready to break out the second I see the first leaves changing color.
More Pumpkin Recipes
- No-Bake Pumpkin Pie
- Pumpkin Spice Chex Mix
- Chocolate Chip Pumpkin Bread
- Pumpkin Spice Bites
- Pumpkin Spice Muffins
- Homemade Pumpkin Butter
- Pumpkin Waffles
- Pumpkin Spice Cheesecake
- Whole Wheat Pumpkin Cream Cheese Bars
- Pumpkin Butter Cake
- Caramel Chocolate Pumpkin Bites
- Pumpkin Chocolate Chip Bread
Pumpkin Dump Cake
- 2 30-ounce cans pumpkin pie mix
- 4 eggs
- 2 5-oz cans evaporated milk
- 1 box spice cake mix
- 3/4 cup butter (melted)
Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
In a large bowl mix together pumpkin pie mix, eggs, and evaporated milk
Pour the mixture in to the baking dish
Sprinkle cake mix evenly over the top of the pumpkin
Pour butter evenly over the top of the cake mix. Do not stir
Bake for 50-60 minutes or until the top is golden brown.
Let cool before serving. Serve with whipped topping, ice cream, and caramel drizzle. Add walnuts if desired
Nutrition per serving
This Pumpkin Dump Cake checks all the boxes. It satisfies my sweet tooth, it’s easy to make, and it screams fall. If you too are a fan of all things dessert and all things autumn, then this is a must-try recipe for you!
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