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!
We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall time, this pumpkin version is the only cake we need!
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.
making a 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. 😉 Sounds easy enough right?
BATTER. 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.
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° Serve warm topped with whipped cream or vanilla ice cream, and even a caramel drizzle if you’re feeling extra fancy.
tips and FAQ
What if I don’t have yellow cake mix? You could use a pumpkin spice cake mix instead, or make a homemade mix. Here’s how:
Just 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.
Additional Topping Ideas: The pecans are totally optional, but if you aren’t a fan of pecans, you could always try crushed graham crackers, toffee bits, or substitute for another type of crushed nut.
We like to serve this warm, but if you have leftovers, be sure to keep those covered and STORED in the fridge. It should last for at least 2 days. REHEAT by microwaving at 30 second intervals until it is the desired temperature.
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 the way it bakes into the pumpkin mixture and pecans is absolutely divine!
For more pumpkin cake recipes, check out:
- Pumpkin Cake with Cream Cheese frosting
- Magic Pumpkin Cake
- Easy Pumpkin Cupcakes
- Pumpkin Coffee Cake
- No Bake Pumpkin Cheesecakes
- Pumpkin Salted Caramel Cake
Pumpkin Dump Cake Recipe
Ingredients
Instructions
- Preheat oven to 350.
- Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 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!
I made this, followed the recipe. It was okay, but just. It is not a dump cake, it is not a cake at all. What it is is a crustless Pumpkin Pie with a crumb topping.
The amount of work and the number of dishes it takes to complete the process, makes it anything but a dump cake.
Thanks for your feedback and for giving the recipe a try!
Wow. This is a delicious one dish dump cake. That is better than pumpkin pie. Ive been making it for years with many compliments. It has replaced my pumpkin pie at thanksgiving even.
Oh wow!! I am so so happy to hear that this is a loved recipe in your family. Thanks so much for sharing.
This is a great recipe! Easy to make and we can’t get enough of this dessert .🥰🥰🥰👏
Yay!! I’m so glad you loved this one!
This recipe was very delicious and not real sweet, it was a hit in family.
Yay! So glad to hear that!
This is a dump cake…literally
The number of dishes called for in the recipe was exactly 2.
This recipe is so simple and straightforward.
When I made it, it was wonderful, moist and will be an addition to our Thanksgiving desserts.
Pamela, I find it best to read a recipe through to determine if it’s what you want.
Kirstyn, your grace is inspiring!!!
Thanks so much for the positive and kind words! So happy to hear that you enjoyed the dump cake recipe. Thanks for sharing. We’ll definitely pass on the kind words and sentiment to Kristyn as well!
Thank you!!! Delicious 😋
You’re welcome! So glad you enjoyed the recipe!
I made this it was very good. But I have an easier way to make this pumpkin cake or bread. Use a box of spiced cake mix add your pumpkin from the can. Add more spices if you need it, done easier faster was really good. Everybody asked for my recipe
Oops sorry I forgot to mention on mine using a spice box cake mix. Use the ingredients eggs oil water on the back of the box. Add your pumpkin cook for an hour or until your tooth pick comes out clean.
That sounds like a great recipe too. Thanks for sharing.
I haven’t made this yet but my friend did and I was a lucky consumer of the best cake/pie I ever ate. She did it exactly as you say except used a spice cake mix…it was to die for good and all but melted in your mouth. I intend to make it for my contribution to Thanksgiving family dinner next month. Thanks for all you do to share great recipes with all of us.
Thank you so much for your sweet words! I’m so glad you enjoyed the cake and that it can be part of your Thanksgiving meal this year too!! Yay!
This recipes sounds amazing! I have a pumpkin spice mix on hand, so what would be the quantity to use as a substitute for the 3 individual spices?
I haven’t tried making this recipe with a pumpkin spice cake mix, but I’m sure you could swap it out. Maybe cut back on the spices. It might be really yummy with just swapping the cake mix? You’ll have to let us know what you do and how it turns out.
Omg this is soooo good, I wanted a quick dessert for this October night and decided to try it even though I was a bit sceptical. I just had my first taste and WOWZA. This will definitely be an autumn staple in our house. Thank you so much!!
I’ve never heard of 16 ounce can of evaporated milk (maybe I am just not seeing it anywhere), so I used the regular 12 ounce can. I’ve made this before from a different recipe and forgot the recipe. Thanks for having a “jump to recipe button”, I don’t have time to read commentary or look through pics. Thanks for sharing the recipe!