Pumpkin Dump Cake (Easy!)
This 8 ingredient pumpkin dump cake has 718,000 views and counting, which is no surprise since it’s equally easy and delicious.
Just mix, dump and bake – in under 1 hour you’ll have a family favorite pumpkin dessert that will have guests begging for more!
This was absolutely fabulous!! I will be making this for our thanksgiving dinner. Much better than a plain pumpkin pie, hands down. Thanks!
-Betty
This recipe for Pumpkin Dump Cake is sure to be a family favorite!
If you’ve been keeping up with our posts, you know that I am pumpkin crazy. I mean, I’m that crazy lady who walks out of the grocery store with 10 cans of pumpkin and that’s it. Well and maybe some butter, I’m always running out of butter!
It was a good thing I stocked up when I did because I noticed our grocery store didn’t have any left on the shelf this week.
That must be my type A personality coming through, plus I hate having to drive to multiple stores looking for one item. Uh..that was me last week looking for safety pins!
I don’t mind having tons of cans of pumpkin around the house. You never knew if you’ll need pumpkin in June when you’re a food blogger!
But for all you regular folk, if you have lots of cans around your house towards the end of the season, offer to bring pumpkin pie (or 2) and this spectacular dump cake for Thanksgiving.
You Will Love This Pumpkin Dump Cake Recipe
Our easy dump cake recipe will become a family favorite, you might even like it more than traditional pumpkin pie! Serve it with a scoop of vanilla ice cream or even add toffee bits and a drizzle of caramel sauce.
It’s an easy fall dessert to make because it only requires a handful of ingredients. It has classic pumpkin pie vibes and will leave pumpkin fans wanting more!
Oh my is this delicious! Made this today and wow! Buttery rich delicious goodness.. i would eat this any time of the year and will def make it again! Thank you for the recipe.
-Hope
What is Dump Cake?
A dump cake is known for ease because you dump ingredients into the cake pan. Most dump cake recipes are made in a 9×13 inch baking dish.
Most dump cakes use either canned, frozen, or fresh fruit, fruit filling or canned pumpkin.
Dump cakes are known for sprinkling a box of dry cake mix over the ingredients in the pan and then adding melted butter on top of the cake mix.
It’s magical what happens inside the oven. Even I was like “Is this going to work??”
The result is a cobbler like dessert with pumpkin filling and cake mixed together! It’s not the type of cake you cut into neat squares, just scoop it onto your plate and eat!
You can eat it warm, at room temperature, or even cold… when it comes to this tasty dessert I’m not picky about the temperature!
Easy Pumpkin Dump Cake ingredients
- pumpkin puree – not pumpkin pie filling
- evaporated milk
- light brown sugar
- eggs
- pumpkin pie spice
- yellow cake mix
- butter
- chopped pecans, optional
Easy Pumpkin Dump Cake Variations
Switch up the box of cake mix. In place of the yellow cake mix, use a box of white cake mix, vanilla, butter pecan, or french vanilla. For chocolate lovers, try chocolate fudge, devil’s food cake, or milk chocolate cake mix for a chocolate pumpkin dump cake!
Add chocolate chips. To add a chocolate twist, sprinkle 1 cup of chocolate chips over the cake before baking.
How to Make Pumpkin Dump Cake with Yellow Cake Mix
- In a large bowl combine the pumpkin puree, eggs, evaporated milk, brown sugar, and pumpkin pie spice. Mix well with a fork, spatula, or electric mixer.
- Pour the pumpkin mixture into a well buttered pan.
- Sprinkle dry cake mix evenly over the pumpkin layer in the baking pan.
- Sprinkle pecans evenly on top of the cake mix.
- Drizzle the melted butter evenly on top of everything.
- Ta da! You’ll only have 3 items to clean – the mixing bowl, the cake pan, and a bowl or pot you used to melt the butter in.
How to Know When My Pumpkin Dump Cake is Done
Unlike traditional cakes, the toothpick method won’t work for a pumpkin dump cake recipe.
The top of the dump cake should look golden in color and look and feel like a “crust”, but once you break the the crust, the cake will be moist because of the pumpkin.
Rule of thumb: look for the top of the cake to be golden in color.
This Pumpkin Dump Cake recipe is Ryan’s favorite dessert in just about the whole wide world, so I made sure to save him an extra big piece before bringing it to bible study and pawning it off on neighbors and friends.
And some of you might be skeptical, but trust me there is nothing ‘dumpy’ about this cake, haha.. get it?
Can this recipe for Pumpkin Dump Cake be made ahead of time?
Most people prefer a warm dump cake, since it does resemble a cobbler. So with that in mind, yes, you can make apple spice dump cake ahead of time, but I would recommend not making it more than 1 day in advance. You can re-heat the entire pan in the oven.
How to store Pumpkin Dump Cake
To store leftovers, cover the pan with a lid, plastic wrap or scoop the leftovers into an airtight container.
To reheat the whole pan of dump cake, cover the dish with tin foil and warm at 350º F for 15 minutes or until warmed through.
To freeze, bake the cake in a freezer safe container. Allow it to cool completely then wrap the pan well in plastic then again in foil. Label and place in the freezer. To thaw place in the fridge overnight
Pumpkin Dump Cake Recipe Pro Tips
- Use canned pumpkin puree, not pumpkin pie filling.
- It’s okay if the melted butter doesn’t cover all of the cake mix!
- Use a spice cake mix instead of yellow cake mix.
- This recipe turned out great using a box of gluten free yellow cake mix.
- If you bake this in a smaller pan, the baking time will need to be increased.
Pumpkin Dump Cake Recipe FAQs
It’s important to remember that a dump cake isn’t like a traditional cake in terms of a light, fluffy texture. A dump cake is a mash up between a cake and a cobbler, where the layers separate into a filling and a crust. Because they contain a lot of moisture from the added fruit, the bottom layer (the filling) of the dump cake will be moist.
Even though it might seem odd, arranging ingredients in layers instead of mixing them is the secret to achieving a perfect dump cake that is crispy, crumbly, buttery on top with a soft, gooey inside.
If your dump cake has a powdery texture, it’s probably because the cake mix or butter wasn’t evenly spread. If you notice this happening while baking, you can use a spoon to spoon juice from the corners onto the dry spots and put it back in the oven.
Easy Pumpkin Recipes
Easy Pumpkin Dump Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 1 cup packed brown sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix, 15.25 oz
- 2 sticks unsalted butter, melted, 1 cup
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350º F.
- Butter the bottom and sides of a 9×13 inch cake pan.
- In a large bowl combine the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice.
- Whisk until combined. Pour this mixture into the buttered pan.
- Sprinkle the cake mix powder on top of the batter as evenly as possible.
- Sprinkle the pecans evenly over the batter.
- Pour the melted butter evenly over the top of the cake.
- Bake for 45-50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.
I hate to make pie crusts. This would very easily replace the pumpkin pie in my house! Thanks for sharing. (I keep a supply of pumpkin in my pantry too. :-) ) We are featuring pumpkin at Saturday Dishes. I’d love it if you brought this over.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
Glad to know we have a pumpkin dump cake fan on board!!
I am pumpkin crazy just like you! This looks great! I pinned so I don’t forget to make this soon!
We crazy ladies should stick together!
Simply delicious looking cake!!
I’d looooooooooooove a slice :) (make it 2)
Done :-)
I’ve had other kinds of dump cake, but never pumpkin! I am so excited to try this! Thanks!
What other kinds of dump cake are there?!
Oh my goodness, so many! Cherry pineapple is really yummy, a berry mixed one is yummy too. Less ingredients…canned pie filling, can of chunk pineapple sans sauce, cake mix on top, one stick of butter in dabs all over top. It sounds like a strange combo, at least it did to me, but I’m totally a fan. I definitely want to try pumpkin!
You are the queen of dump cakes! Thanks for sharing those ideas!
I love pumpkin dump cake! So delicious! You have beautiful pictures too!
Thank you Kate!!
Delicious, moist and easy one. Can’t wait to try it out. Pinning this for sure.
So so sooooo good!!
This sounds really good! Just Pinned it!
Hi Beth, I am pinning the Pumpkin dump cake. It looks so delicious! I am Linking up tonight at the Monday Mingle . I am your newest follower on google.
I would love for you to visit me
http://thisolemom.blogspot.com
Kim @This Ole Mom
Thanks for coming by Kim, heading over to your blog now!
I love this, Beth! And so incredibly easy too! :)
Thank you for sharing at Marvelous Mondays this week!
I’ve never tried a pumpkin dump cake!! How have I lived life this long??!!! I’ll totally be giving this one a try. Thanks for linking up to Wake Up Wednesdays! Pinned!!
Hahaha, enjoy, and I hope it changes your life!
I have never made a a dump cake, but this pumpkin looks terrific
Yum! Thanks so much for linking up to this week’s All My Bloggy Friends – I’m going to be sharing this on my FB page :)
YUMMY!!! Totally trying this, thanks!
You are so welcome!
I love your blog and your pumpkin dump cake, so yummy looking! I would like to invite you to join my blog party Masterpiece Monday at Boogieboard Cottage to link up your vignette or anything else you’d like to. ( I usually start the link up on Saturdays) Hope to see you there, Mary
Mmmm…can’t wait to try this! Looks delish! Stopping by from Hoyby Crafts.
I seriously want to make this now! Thanks for such a easy recipe for Fall! Will be trying it out very soon:) Oh and this will be featured tomorrow on Tell Me Tuesday! Have a great night Beth!
Thanks so much Tori!!
A girlfriend of mine makes pumpkin dump cake and I request it (kindly of course) every time she has a girls’ get together. I would say that I would make it myself, but it is soooo good that I usually eat it until I have a stomach ache. So it would definitely be dangerous in my house…very.
Haha! It’s dangerous in our house too, maybe I should figure out how to make a single serving!
HEY LADIES BAKE THIS FIRST AND THEN LEAVE YOUR COMMENTS……SO MUCH MORE HELPFUL….THIS WAS ABSOLUTELY FABULOUS!!!! I WILL BE MAKING THIS FOR OUR THANKSGIVING DINNER. MUCH BETTER THAN A PLAIN PUMPKIN PIE, HANDS DOWN. THANKS
Thanks, Betty. I feel the same way about those posts.
AGREE….
Betty I was thinking the same thing! I am trying to find something new to make for Thanksgiving and I am clear down to you and haven’t read a single one that has actually made it they are just going to try it in the future! Not helpful!! But on the flip side? I’m going to make it anyway!!
Congratulations…this post is featured on Create It Thursday #24! Thanks for linking up such a fabulous idea last week!
Thank you friend!
This looks delicious! And I totally just bought six cans of pumpkin on my last grocery trip. :) Pinnning!
Haha, now we’re the crazy pumpkin ladies!
I used a carrot cake mix instead, and once it was baked, I melted a container of cream cheese frosting and drizzled it over the top. Soooooo good.
Hey there! Would it be possible to omit the pecans? I am allergic to nuts. I know sometimes omitting nuts changes the consistency and you need to alter ingredients. Any ideas? I love making pineapple dump cake (just crushed pineapples, apple pie filling, white cake mix, and butter). This sounds delicious! Thanks!
Hey Brandi! You could definitely omit the pecans, it just wouldn’t have a crunchy texture but I am sure it will still be delicious!
Does the brown sugar go in the batter or on top?
Great question, when I wrote “sugar” in the directions that when you add the brown sugar. I’ll go back and clarify that part.
This is a wonderful dessert! I have made it many times, but this year will try the gluten free cake mix as so many are now GF at our Thanksgiving table. (I do make it with sweetened condensed milk and no brown sugar however)
Hi Lorrie! That’s awesome that you are going to make it gluten free – then I would be able to eat it too!!
Do you think this would work with a gluten free cake mix? I eat a gluten-free diet and was just wondering.
Hi Kindra! I do think substituting a gluten free cake mix would work just fine. I hope you enjoy it!
Does this cake freeze well? Also wondered if anyone tried substituting toffee bits for the nuts?
I’m not sure about the freezing – our never lasts that long! But the toffee bits for nuts – I say yes!
I made this pumpkin dump cake for Thanksgiving. It was very good but I had to bake it 1 hr and 10 minuets and it still didn’t look done in the center. It looked like the cake mix part was gueey but it still tasted good.
Did you use a dark or light colored baking pan? That could have made a difference in the baking, but I am glad it tasted good!
Yum and can we please just pumpkin all the things? PINNED!
YES! Thanks for pinning :)
I was just thinking about pumpkin today and how I need to start making recipes ASAP. This looks wonderful and definitely a great way to use pumpkin. I have to try it out! Love that topping!
Thanks Julia! I’m giving this circa 2013 recipe a much needed update!!
I am pumpkin crazy too! And this looks like my kind of cake!
Easy peasy lemon squeezy :)
Dump cakes are seriously the best and this one is just perfect for fall :)
I’m glad you’re on board!!
It’s like you made this cake for me :) Cake mixes have become my best friend and this cake will too once I make it!
It’s amazing!!
How should it be stored? In the refrigerator?
In the oven now!(:
Yes! Definitely in the fridge if you won’t be serving it the same day as baking it!
I wanted to add that Dollar Tree has canned pumpkin – if not in your store then definitely online. I just had a CASE of pumpkin shipped to my store for FREE SHIPPING. I use the pumpkin for… wait for it… this is good. I put a full can of pumpkin in my homemade chili. It tastes rich & yummy and has a ton of vitamin A & more in it. You can’t taste the pumpkin and everyone loves it.
Thanks for the tip Julia!
I plan to make this for Canadian Thanksgiving this weekend. Will it be okay if I make it on Friday to serve Saturday? Should I warm it up before serving? It sounds delicious! I am not a fan of pumpkin pie so this sounds perfect for me!
Hi Heather! Yep, totally okay to make it the day before. Some people like this cold, but you could definitely pop it in the oven to warm it up or microwave an individual piece! Or you could let it sit out before serving so it comes to room temperature. Lots of options, haha! Enjoy!
have you ever tried freezing this?
Hi Jodi, no I haven’t! I can’t offer any advice on that, sorry!
Have you ever tried this with a spice cake mix?
I haven’t but it sounds delicious!
I live in Madagascar and don’t have access to cake mixes. Would any of you have a recipe for a standard cake mix? I would love to make this with all fresh ingredients…
Please let me know…
Hi Nicole! Our friend Amanda has a recipe for a homemade yellow cake mix, enjoy! – http://iambaker.net/homemade-yellow-cake-mix/
Where is exact receipe to print??? Looked up and down couldn’t find it
Just found it. Sorry!Thanks, can’t wait to make it
Looking forward to making this. Di d you use the pumpkin pie spice to sprinkle on top of the whipped cream or something else?
It was cinnamon!
Is there a good substitute for the pecans? Some people in my family can’t have nuts but would love to try this recipe!!
Oats maybe if you guys can’t do any nuts?
LOVE this recipe. Since there are nut allergies in my family, I substituted a cup of oats for the nuts and it makes for a delicious crunch!
That sounds like a great substitute!!
This recipe looks spectacular! I cant wait to try this thank you!! My only question is we have nut allergies in my home. Can this be made with everything but the pecans? Please let me know I would love to get this going as soon as possible!
Thanks again!!
Another reader used oats in place of the nuts!
What kind of texture does this cake have? Doughy? More cake like? Thanks
Cake like!
Have you ever tried this with a chocolate cake mix? Just wondering…
Hi Judy! I have not, sorry!
Can you tell me if this is a doughy cake or more cake texture?
It’s like a cake!
instead of using 2 sticks of melted butter on the top only use one and then measure out from Land O Lakes they are cinnamon sugar butter in mixing together that would give it a little bit different flavor
Is the pumpkin puree? I’m going to use a spice cake and drizzle caramel over the top of cake.
Yes, pumpkin puree also called pure pumpkin!
I just had this dump cake at a potluck and demanded to know the recipe…which led me here! I am making this cake this weekend, and if my family is nice I *may* share with them lol! It is SO good, and looks super easy to make. Can’t wait to try it!
Yes!!! All pumpkin ALL the time! My boys are not but eaters. Like NONE! What could I use in place of the nuts? I’d still like a decent crunch and flavor. Can’t wait to try it!
The recipe indicates a 10 oz can of evaporated milk but the pictures indicate a 12 oz can. Should I use the full 12oz?
Whoa! Good catch Mary Beth! Yes, it should say 12oz can!
I made this last week, I found it to be very sweet. I think I will make with 1/2 the sugur next time.
I don’t put any added sugar into the pumpkin dump. The sugar in the cake mix has enough sugar in it.
Have you heard if anyone cooking this in a big oval crackpot?
My cousin makes an apple caramel dump cake on the crackpot that is amazing!
Nice to dump everything in and plug in before the meal starts and a couple hours later u have a fresh hot desert.
I have seen this made with yellow cake mix and spice cake mix. Which is preferred.
Hi Carol! I think it’s up to you! If you like the taste of spice cake mix, then I would suggest using that! Otherwise opt for the yellow cake mix.
Ohhhhhhh my is this delicious! Made this today and wow! Buttery rich delicious goodness.. i would eat this any time of the year and will def make it again! Thank you for the recipe
Wooohoo!!!! Good to hear!
Made this for my co-workers! They loved it and all asked for the recipe! Thank you!
The recipe says to dump the batter into a “well buttercream pan.” Would someone please tell me what kind of pan that is? I’ve baked for many years and never heard of such a pan.
Hi Ann! Thanks for catching that – I meant to write “a well buttered pan”. I must have had buttercream on my mind :D
Wow, amazing photos. I am new to your blog but love the photos so much!
Only issue with this is I don’t like pecans at ALL. What else do you recommend? Thank you.
PS: The link to in doesnt work for me.
Just ran across your recipe while I was looking for one from the Chew. I stopped dead in my tracks when I saw how you broke down your recipe! I have never seen anyone show photos of the items you need to make the recipe and the steps you take to make the cake. Some of us cooks are more visually oriented than others. I LOVED seeing both the printed recipe AND the visual prompts. Thank you SO much! And as you know…the cake is GREAT!!!
I’m SO glad it was helpful Hazel!
A little info on this cake. It goes back around 80 years and it was called, Pumpkin Elizabeth.
Thanks for sharing.
I’m making this cake to take to a party tomorrow. Does it need to be refrigerated? Can’t wait. It looks delicious. Thank you!
You could refrigerate it overnight if making it the day before!
Looks delicious! How would you adjust this recipe for high altitude?
Delicious dessert, got several requests for the recipe! Similar to pumpkin pie, with a streusel like topping. Served with whipped cream.
Hi there! Do you think canned coconut milk could be used in place of the evaporated milk? Thanks!
Can u use diet sprite instead of butter like the weight watchers dump cakes?
I made this and it was super good just didnt know if bottom pumpkin layer was suppose to be moist/sponge like or like a cake texture?! I even kept it in there for longer and instructed!
Mine too moist also; like pie filling. Nothing like cake texture. Even baked it longer, but no change in texture. Seemed like too much butter on top – maybe just one stick would reduce moisture?
How much is a stick of butter? 1/2 cup? Mine turned out more like a bread pudding… any ideas why?
I’ve been making Pumpkin Dump cake for probably 10 plus years. I can’t attend any family gathering without it during the fall. I make mine similarly but use a large can of pumpkin with spice cake and walnuts. It has never disappointed! Thanks for sharing I will try your soon!
It’s as hard as a rock!! What did I do wrong? I followed recipe to a T except changed cake mix to gluten free. I also baked a little longer since it didn’t seem to be done. Refrigerated it last night and took it out this morning to cut into bars to take to a birthday party today. Hoping it’ll soften up as it comes to room temperature
My most favorite fall dessert! I make it each year and usually more than once. Thought I’d add for those that have nut allergies or just don’t do nuts, I crush up pretzels and use those instead of nuts.
I felt like baking today, which doesn’t happen all that often. I had all of the ingredients for this dump cake on hand, so off I went. It turned out great, and my husband and two grown sons raved about it. Very easy and quick to whip up. Pinned, and will definitely be making this again!
Just put the dump cake in the oven. Does this need to be refrigerated if made about 6 hours ahead of time?
Thanks,
Lana Ferreira 🎃
Hi Lana! You don’t need to refrigerate if made the same day!
I made made this and it is great! Quick and easy….Not overly sweet at all. I did use the bigger can of pumpkin vs the 15 oz. and it still turned out fabulous. Thank You.
I made this for the October 2021 challenge! So easy (I have four kids and made this with them all home!) and absolutely delicious! Saving this one for years to come!
I use spice cake instead of yellow cake for the top. Mmmmm…
I love pumpkin and was looking for something to use up what I had in the house…all ingredients were on hand I usually keep a couple cake mixes on hand, I used vanilla. I also took about a table spoon of the melted butter and some brown sugar, granulated sugar, cinnamon, and tossed the pecans in it before sprinkling them on top. I think it came out amazing and I’ll definitely be making this again.
I’m baking mine now. I used a box of carrot cake mix because that’s what I had. It should be good! Cheryl
Loved this recipe! So easy. I used a spice cake mix and 1/2 C. brown sugar.
Delicious and super easy! I made this for a party last night. I’m gluten intolerant so I used the Betty Crocker gluten free yellow cake mix and it turned out perfect! Took it to a party and there was only one little piece left! Sadly, I forgot to take a photo:(
Delish and so so easy to make! Definitely was a family favorite this Thanksgiving!!!
Made this several times used splenda brown sugar which is half the amount, and zero sugar yellow cake mix. My husband is diabetic and loves it.
Can’t wait to make it but any idea what I can substitute for eggs in this recipe?
This is soooo yummy! I too am a pumpkin fan but my hubby not so much. (I make him fruit cobbler dump cakes.)
So, any suggestions/alterations/thoughts about making this in mini loaf pans so I can freeze for me? Also to give as gifts? Ever tried with brown sugar substitute and fat free evaporated milk?
Thanks a bunch!