Pumpkin Dump Cake

This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice. With how easy it is, you’ll be making this cake all fall long!

Pumpkin Dump Cake

BEST Pumpkin Dump Cake

It’s PUMPKIN time!! We’re officially sharing our FIRST pumpkin recipe of the season, and I couldn’t be more excited. It means pumpkin and soup recipes will be popping up everywhere and fall is on it’s way! I love this time of year because I love the holidays and they literally make me giddy with excitement.

Today’s recipe is one my aunt’s hubby shared with me last year. We had stopped by on Thanksgiving to say hi and she had made it for her family and insisted I try it. I’m a recent pumpkin convert but was excited to give this a try, and immediately fell in love. It’s a Pumpkin Dump Cake, and I knew I needed the recipe in my life. I took a picture of it so I wouldn’t forget, and made sure I shared it with all of you this year because it literally is the BEST pumpkin dump cake.

Pumpkin Dump Cake Easy

Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.

How to Make Pumpkin Dump Cake:

“Dump” cakes are as easy as they sound! You literally mix everything together, dump it in a pan, dump some yellow cake mix on top, and then dump some butter on top. Hence the name. ๐Ÿ˜‰ Sounds easy enough right? Here are the pumpkin dump cake ingredients needed:

  • canned pumpkin
  • evaporated milk
  • ginger
  • ground cloves
  • sugar
  • eggs
  • cinnamon
  • yellow cake mix
  • chopped pecans
  • butter

From there, just follow these easy directions to make this easy pumpkin dump cake:

  1. Mix together the pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour the mixture into a greased and floured 9×13 pan.
  2. Sprinkle the yellow cake mix and chopped pecans (if you want pecans) on top.
  3. Cut the butter very thin and place the slices all over cake mix.
  4. Bake for 1 hour at 350ยฐ and serve warm with whipped cream or vanilla ice cream on top. ENJOY!

Who would have thought you could make a delicious pumpkin cake with yellow cake mix? Especially just by sprinkling it on top! I’ll be the first to assure you that way it bakes into the pumpkin mixture and pecans is absolutely divine!

Pumpkin Cake with Yellow Cake Mix

Sprinkle cake mix and chopped pecans on top. Cut butter very thin and layer all over cake mix and pecans.

Pumpkin Dump Cake FAQ

What if I don’t have yellow cake mix?ย Just whisk together 2 1/4 cup all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (1/2 stick). Use a pastry butter to blend in the butter, and you’ve got a homemade yellow cake mix.

Does Pumpkin Dump cake need to be refrigerated? We like to serve this warm, but if you have leftovers, be sure to keep those covered and in the fridge. It should last for at least 2 days. Reheat by microwaving at 30 second intervals until it is the desired temperature.

Pumpkin Dump Cake Recipe

You may have already tried a recipe similar to this, but I’m so glad I was finally introduced last year. If you’re a pumpkin lover or know of one, this simple recipe will definitely be a winner. Top with whipped cream or ice cream and I promise you’ll be in fall heaven. ๐Ÿ™‚

For more pumpkin cake recipes, check out:

Pumpkin Dump Cake Video Instructions:

 

Pumpkin Dump Cake Recipe

4.9 from 19 votes

Try this fall dump cake variation - Pumpkin Dump Cake! This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 15
Calories 388 kcal
Author Lil' Luna

Ingredients

  • 30 oz pumpkin canned
  • 16 oz evaporated milk
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 tsp cinnamon
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter

Instructions

  1. Preheat oven to 350.

  2. Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
  3. Sprinkle cake mix and chopped pecans on top.
  4. Cut butter very thin and cover all over cake mix.
  5. Bake for 1 hour and serve warm with whipped cream. ENJOY!

Delicious Pumpkin Dump Cake Recipe

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Author

Kristyn Merkley

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. Although I love your recipes please delete me from your emails. I post many other recipes on my recipe pages. Yours is the only one that comes up with a double picture and I don’t want to post them.

  2. If I’m using homemade cake mix instead of boxed cake mix, should I mix a little bit of the pumpkin mixture into it so it cooks properly?

  3. If I left out the pecans would it make a huge difference? I’m making it for a get together and one of my friends is allergic to nuts.

        1. My husband can’t have nuts or seeds. I have found crushed toffee candy bits to be a good substitute when baking sweets.

  4. well thank you for sharing this! have never heard of a dump cake before, like all of the pumpkin flavors already but had never just dumped them in a dish, guess that’s where the name comes from? Thank you for the pumpkin pie cheesecake bars too!

  5. Amazing recipes. Thank you. The pumpkin dump cake will be my special dessert this coming week-end. Thank you for sharing.

  6. Just a suggestion since I’ve made many “dump cakes”. Melt your butter & stir it into the dry cake mix, then put on top the pumpkin mixture. That works much better in the finished product than those dry spots between the butter slices.
    Thanks for the recipe.

  7. I used a gluten free cake mix and it turned out great! Thank you for sharing!

    The only thing I did differently was that the recipe called for a16 oz can of evaporated milk. I’ve only seen 12 oz and 5 oz and had a 12 oz so that’s what I used. I wondered if the spice would be too heavy, but it was perfect. Thank you!

  8. This looks delicious and it’s so pretty too! Can’t wait to make it for Thanksgiving. I’m wondering, since most of my family prefers sweet potato over pumpkin, if I could substitute the sweet potato for the pumpkin?

  9. First I think your adorable! Love your ideas. Your right on to what my family would like. Thank you. And God Bless

  10. Anything made with pumpkin is my favorite all year ’round. And Autumn is especially fantastic because pumpkins are everywhere! This cake recipe looks awesome & I’m going to do a trial run & if I can be success at making it, I’m going to make it for family’s Thanksgiving get-together this year. Thank you for easy, delicious recipes.

  11. I like your Pumpkin Dump cake, but I like to make a smaller size like 8 x 8 baking pan. I don’t go to that many pot lucks or entertain that I need to make a 9 x 13″ pan of goodies staring me in the face. Keep me on your list as the two of us do like pumpkin items.

  12. I have tweaked this recipe a little. First off I line my pan with parchment paper. I melt the butter and pour it over the pecans. I use 1 cup of butter. I omit gloves and ginger. After it has baked I let it cool and flip it out into a platter or cookie sheet. I mix 8oz softened cream cheese, one stick softened butter, 1 tsp vanilla and 2 cups powdered sugar. I them frost the pumpkin side. It is a favorite with everyone even the ones who claim they don’t like pumpkin.

    1. Sorry, to not get back to you sooner! I hope you were able to cut it nicely. You could really cut it with whatever you like. If you want a more square piece, then a knife would work or spooning it out works too ๐Ÿ™‚ It’s just up to you.

  13. I served this to 12 ladies and they inhaled it. They absolutely loved it and begged for the recipe. I would suggest going to sams or Costco to get the pumpkin since it takes 2 cans if possible. I served this with vanilla bean ice cream. Sinful. Loved it!!!

  14. With the one cup of sugar in the pumpkin mixture in addition to the sugar in the cake mix, does the cake turn out very sweet? I don’t like desserts that are excessively sweet hence I’m considering cutting down on the sugar in the pumpkin.

    1. I just found this on google…it is pretty much a plain cake mix that doesn’t contain an extra flavor. It is called yellow not plain because there are two types of plain, white and yellow. The difference is that white uses only egg white while yellow uses the yolks. There is also a slight difference in the type of flour used. Also a white cake taste a lot better & is loved more than a yellow cake but both of them are very good. You could google to find a homemade recipe, too, if that helps ๐Ÿ™‚

  15. In this Pumpkin Poke Cake recipe, do you use pumpkin pie filling or the pumpkin puree as it doesn’t say. Just want to make sure before I make it for Thanksgiving. Thank you.

  16. The pumpkin part was really good! The cake mix, nuts, butter not as great. There was too much topping. Next time Iโ€™d like to try mixing the cake mix together first and maybe putting half on the bottom and prebaking? That would take away the โ€œquickโ€ part but make the top more crumbly.

  17. I am not a fan of pumpkin, so I was just thinking about using sweet yams instead, this sounds very good. I love making dump cakes.

    1. They can be ๐Ÿ™‚ I know at least for me, on my computer the Pinterest button appears when my cursor is over the picture. Not sure how it is on your computer. Also, you can find most of them on Pinterest.

  18. Thank you for the pumpkin dump I need to make something different for the Thanksgiving dinner for a huge crowd and am going to make this as I know it will be wonderful. So thank you very much. Looks like a five so am going to rate it five .

  19. Made this and it tastes great. But it seems more like a pie than a cake. I could not cut it I had to spoon it out. Cooked for a hour an drink fifteen min.
    Is it suppose to be this way?

  20. I would really love to try this recipe, but I am allergic to cinnamon. Do you think it would taste ok if I substitute nutmeg or should I use a little all spice? Or any other suggestions? I’m not a big baker so I’m unsure as to what I can do.

  21. Forgot to add the eggs ???? cooked it for a little over an hour and it still seems like the pumpkin is runny. Is that because of not having the eggs or do I need to cook longer? Any idea?

  22. Thanks for this recipe. We love it! I have made 3x in the last year! It actually tastes better the next day as the flavors mellow so my advice is to make a day or two ahead. We had it for my niece’s birthday this month and everyone loved it! I spread whipped topping on top.

  23. I made this recipe for Thanksgiving and it is instantly a holiday favorite. I used more pecans, and more butter to cover the top. Hard to wait until dessert for this one. Super easy. That’s important for me because I can only make something simple. Thank you for the recipe.

  24. I find the pumpkin mixture needs just a pinch of salt or it ends up tasting bland and too sweet. (I assume youโ€™re using unsalted butter for the top.) I did this with a gluten-free cake mix and got rave reviews. The second time I made it the pumpkin mixture was overdone and โ€œbroken,โ€ watery and curdled, so Iโ€™m not sure what I did wrong there. Iโ€™m thinking baking it at a lower temp might be the key and pulling it out when itโ€™s still wobbly like a pumpkin pie should be. Very hard to tell with the cake on top though.

  25. Are you sure of your recipe? It never turned into a cake, baked it 1 1/2 hrs and it was still wet in the middle. I looked at other pumpkin dump recipes and they used less milk and eggs. My daughter always told me don’t make something new to take to a party, if you have never made it before.

    1. I’m sorry it did not turn out for. Yes, I am sure. I haven’t had that problem before, so I wish I knew how to help you. I know humidity/weather/elevation/ovens can effect recipes. You didn’t leave anything out?

  26. Holy cow, this cake was so easy to make!! I loved the flavor of pumpkin & cinnamon & the pecans gave it a nice crunch! My family will love this, come the holidays!!

  27. We call this pumpkin crunch cake at our house, and it’s amazing. LOVE the aroma through the house while it’s baking. Perfect with a scoop of vanilla bean ice cream!

  28. I love all things pumpkin especially in the Fall. I can’t wait to try out the recipe this year. It looks delicious.

  29. I’d like to make this for a party tomorrow, given by a hostess with celiac disease. I see that you have the substitutions for the yellow cake mix. I have gluten free AP flour that is substituted measure for measure for regular AP flour. My question is that you say: “Just whisk together 2 1/4 cup all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder and 1 teaspoon salt. Use a pastry cutter to blend in the butter, and youโ€™ve got a homemade yellow cake mix.” Did you forget to tell us how much better to cut into the homemade cake mix? Or are you saying to cut in the butter that would go on top of the cake if you use the store-bought yellow cake mix?

    1. good question linda k, That puzzled me too I hope there’s an answer soon, i’d love to try this. i guess the only thing to do is use the packaged cake mix until there’s an answer….

    2. I did forget & I am so sorry to have not responded sooner. I set some questions aside, so I could look up the recipe, then life happened. I am so sorry. For the dump cake, it is 4 Tablespoons of butter. I hope it turned out!!

  30. i have made every flavor of dump cake, this is by far the crowd pleaser, people go wild over this cake, my niece grabbed the whole pan and a fork!!

  31. Hello!

    Can i used pumpkin pie spice vs. all separate spices? how much total pumpkin pie spice would you recommend?

    Thanks!

    1. I haven’t tried, but I am sure you could. I would have to test it out to know how much, since I’ve never tried. I would start small, that way you could add more. I don’t want to say the wrong amount.