Pumpkin Dump Cake

Simple and delicious Pumpkin Dump Cake preps in minutes. With all of these earthy flavors, it’s perfect all fall long!

We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall, this Pumpkin Dump Cake is the only cake we need!

Pumpkin Dump Cake topped with whipped cream on a white plate.

BEST Pumpkin Dump Cake

It’s PUMPKIN time!! It’s that time of year where pumpkin and soup recipes start popping up everywhere and fall is on it’s way!

Today’s pumpkin recipe was shared by a family member. We stopped by on Thanksgiving to say hi and after they fed us this fall dessert, we fell in love and had to give it a try!

It’s called Pumpkin Dump Cake, because you literally dump it, bake, and enjoy! It is so simple, and literally is the BEST fall cake.

Base layer of pumpkin pie dump cake in a glass baking dish.

making a Dump Cake

“Dump” cakes are as easy as they sound! Just mix and dump layers in a pan. Hence the name. Dump cakes are similar to cobblers, but a cobbler uses a biscuit or pie crust as the topping. 

BATTER. Mix together the pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour the pumpkin mixture into a greased and floured 9×13 baking dish.

TOPPING. Sprinkle the yellow cake mix and chopped pecans (if you want pecans) on top. Cut the butter very thin and place the slices all over cake mix.

BAKE + SERVE. Bake for 1 hour at 350°F. Serve warm topped with whipped cream or vanilla ice cream, and even a caramel drizzle if you’re feeling extra fancy.

Additional Topping Ideas 

The pecans are totally optional, but if you aren’t a fan of pecans try:

  • crushed graham crackers
  • toffee bits
  • substitute for another type of chopped nut
Process picture for pumpkin dump cake recipe.

recipe tips

Cake mix alternative. You are only using the dry cake mix, and not making it into a cake batter. If you don’t have yellow cake mix you can us a pumpkin spice cake mix, or make a homemade mix. Here’s how:

  • Whisk together 2 ¼ cup all-purpose flour, 1 ½ cups granulated sugar, 3 ½ teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (½ stick).
  • Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.

Variations:

Pumpkin Puree. Note that this recipe calls for a can of pumpkin puree and NOT canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin. 

Unbaked Pumpkin Cake with Yellow Cake Mix and butter slices on top.

Storing info

STORE. We like to serve this warm, but if you have leftovers, be sure to keep it covered and stored in the fridge. It should last for at least 2 days. Reheat a slice by microwaving at 30 second intervals until it is the desired temperature.

FREEZE. To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil.

For leftover cake, divide it into individual freezer containers. Thaw overnight in the fridge and serve chilled or reheat slices in the microwave. 

Close up of Pumpkin Dump Cake Recipe topped with fresh whipped cream.

For more pumpkin cake recipes, check out:

Pumpkin Dump Cake Recipe

4.96 from 403 votes
Simple and delicious Pumpkin Dump Cake preps in minutes. With all of these earthy flavors, it's perfect all fall long!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 15
Calories 201 kcal
Author Lil’ Luna

Ingredients

  • 1 (30-ounce) can pumpkin puree canned
  • 1 (16-ounce) can evaporated milk
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoon cinnamon
  • 1 (15.25-ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter

Instructions
 

  • Preheat oven to 350°F.
  • Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
  • Sprinkle cake mix and chopped pecans on top.
  • Cut butter very thin and cover all over cake mix.
  • Bake for 1 hour and serve warm with whipped cream. ENJOY!

Video

Notes

Leftovers: We like to serve this warm, but if you have leftovers, cover and store in the refrigerator for 2–3 days. Reheat in the microwave at 30-second intervals until warm.
No Yellow Cake Mix on Hand? You can use a pumpkin spice cake mix instead or make your own homemade mix. To make your own, whisk together 2¼ cups all-purpose flour, 1½ cups sugar, 3½ teaspoons baking powder, 1 teaspoon salt and 4 tablespoons unsalted butter. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” 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. 5 stars
    I love this recipe. I followed the recipe exactly except I wanted the pumpkin a tad sweeter so I used brown instead of white sugar and I increased it by 1/4 cup. It’s sooooo good I can’t stop eating it. But I don’t feel too guilty because pumpkin is good for you. I’ve made it three times already and can highly recommend it. It’s so easy too. Thank you for sharing this recipe.

  2. 5 stars
    I am not a pumpkin pie person. My daughter made this recipe for Thanksgiving and it was very difficult to not have 3rds! Grabbed a bit to bring home and hit the fridge in the middle of the night!

  3. 5 stars
    Thanks a lot for this delicious recipe. It was somehow too sweet for me, next time I will try it with less sugar, I am sure it will be perfect

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