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This Pumpkin Dump Cake has all of our favorite Fall flavors wrapped in one delicious dessert! It's made with cake mix and pumpkin puree and is prepared in only 10 minutes!
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Table of Contents
  1. Pumpkin Dump Cake Recipe - An easy Fall dessert
  2. What is a Dump Cake?
  3. Ingredients
  4. How to Make Pumpkin Dump Cake
  5. Tips:
  6. Tip from our Recipe Developer
  7. Additional Toppings
  8. Frequently Asked Questions
  9. How to Store
  10. More Pumpkin Recipes
  11. Pumpkin Dump Cake Recipe

This Pumpkin Dump Cake has all of our favorite Fall flavors wrapped in one delicious dessert! It’s made with spice cake mix and pure pumpkin puree and takes only 10 minutes to prep! Dump, bake, and eat!

Pumpkin Dump Cake hero image

Pumpkin Dump Cake Recipe – An easy Fall dessert

This pumpkin spice dump cake recipe is the simplest pumpkin pie you will ever make and perfect for your Thanksgiving dinner. 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!

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.

So, if you’re ready for a quick and easy and amazing fall recipe that is easy and will fill up your house with delicious spicy aromas, you are in the right place!

eating Pumpkin Dump Cake with a fork

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 in a baking dish and baked! In fact, many dump cake 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! 

Pumpkin Dump Cake on a plate

Ingredients

  • Pure pumpkin puree
  • Eggs
  • Evaporated milk
  • Granulated sugar
  • Vanilla extract
  • Pumpkin pie spice blend
  • Cinnamon
  • Spice Cake mix (I used Duncan Hines brand)
  • Chopped pecans
  • Unsalted butter
  • Whole milk

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How to Make Pumpkin Dump Cake

  1. PREP: Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray.
  2. MIX: In a large bowl mix together the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until smooth. Pour the pumpkin filling into the prepared baking dish
    mixture of pumpkin pie mix, pumpkin puree, eggs, sweet & condensed milk and spices in baking dish
  3. COMBINE: In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling. 
    Sprinkle the cake mix evenly over the top of the pumpkin mixture
  4. POUR: In a medium bowl stir together the melted butter and whole milk. Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer.
    Pour butter and milk evenly over the top of the cake mix
  5. BAKE: For 1 hour or until the top is golden and the center has set.baked pumpkin dump cake

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!

Serve warm or at room temperature. Top with ice cream or whipped cream.

Tips:

  • You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
  • I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies or aversions, you can omit the pecans and this will still be delicious.
  • Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well.

Tip from our Recipe Developer

In the photos, we used a glass baking dish, but we actually found that using a 9×13 metal baking dish left a little more space at the top (some readers were having some issues with the cake bubbling over)

Additional Toppings

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!

a slice of Pumpkin Dump Cake

Frequently Asked Questions

What is a dump cake?

Dump cakes get their name because of how they are prepared. Unlike traditional cakes, dump cakes aren’t mixed together. Instead, as the name suggests, the ingredients are dumped together and baked!
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.

How to make a dump cake in the crockpot?

Follow the instructions above, but when it comes to baking, simply turn the crockpot on high, and let it bake your dump cake cook for about 2 hours.

Should pumpkin dump cake be refrigerated?

Yes, this cake should be refrigerated. After baking this cake, you can either serve it warm right away or keep it in the fridge for up to 4 days.

Pumpkin Dump Cake with ice cream topping

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! You can store this pumpkin dump cake covered, in the refrigerator, for up to 4 days.

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

4.91 from 54 votes
pumpkin dump cake featured image

Pumpkin Dump Cake

Serves — 12
This Pumpkin Dump Cake has all of our favorite Fall flavors wrapped in one delicious dessert! It's made with cake mix and pumpkin puree and is prepared in only 10 minutes!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Ingredients
  

  • 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
  • 4 large eggs room temperature
  • 12 ounce can evaporated milk
  • cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon
  • 15.25 ounce box Spice Cake mix (I used Duncan Hines brand)
  • cups chopped pecans
  • 1 cup unsalted butter melted
  • ½ cup whole milk

Instructions
 

  • Preheat oven to 350° F. Spray a 9×13 baking dish with baker’s spray. Set aside.
  • In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
  • Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
  • In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
  • In a medium bowl stir together the melted butter and whole milk.
  • Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
  • Bake for 1 hour or until the top is golden and the center has set.

Jenn’s Notes

I like to allow this pumpkin dump cake to cool down, until it is just warm but not hot, on the counter. I serve this warm with a scoop of vanilla ice cream or at room temperature.
You can store this pumpkin dump cake covered, in the refrigerator, for up to 4 days.
Tips:
  • You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
  • I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies, or aversions, you can omit the pecans and this will still be delicious.
  • Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well

Video

Nutrition Info

Calories: 555kcal | Carbohydrates: 58g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 294mg | Potassium: 312mg | Fiber: 2g | Sugar: 46g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg

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!

Originally posted July 15, 2019

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. Hello! Did you recently change the recipe? I swear I made this a month ago or so and I used pumpkin pie mix, no pumpkin puree and evaporated milk not sweetened condensed. I had bought all my ingredients to make again and then I realized that it seems different?

    1. Hi Christine! Yes, I did update it- I had some complaints so did some recipe testing and tweaking. But here is the original recipe if you would like it!

      Ingredients:
      2 cans pumpkin pie mix
      4 eggs
      2 5oz cans evaporated milk
      1 box spice cake mix
      3/4 cup butter, melted

      Directions:
      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. Add walnuts if desired

  2. Your first paragraph says it’s made with cake mix and pumpkin pie mix, but the recipe says NOT to use pumpkin pie mix

    1. Thank you for catching that! We updated the recipe last year, and somehow that got missed. Thank you again, it has been updated!

  3. Do you think you could swap out the unsalted butter and use unsweetened applesauce and use nonfat milk instead of whole milk? Trying to make it weight watchers friendly.

  4. 3 stars
    Eggy taste, did not setup all the way even after 10 extra minutes in oven. edges started to burn so took out. If I tried it again would only use 2 eggs and 2 can of pumpkin. The 3 cans of pumpkin was too much. The topping was delicious (without nuts, doesn’t need the nuts)

  5. 3 stars
    I made it just as directed and the pumpkin was too mushy. I cooked it for a full hour. The top was done and the center was set. I so wanted this to be a definite yum!!