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!
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.
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. 😉 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:
- 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.
- 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 for 1 hour at 350° 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!
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? 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.
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. 🙂
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 Video Instructions:
Pumpkin Dump Cake Recipe
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.
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
-
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!
This pumpkin dump cake recipe looks absolutely delicious. Thanks for sharing this kristyn.
You are so welcome!! Hope you’ll try it soon!!
Is the cake mix added to the pumpkin mixture, wasn’t sure. Sounds delicious.
You will sprinkle it on top of the pumpkin mixture, in the pan 🙂 It’s in step 3. Hope that helps & hope you like it!!
Can I substitute spice cake mix for white?
I haven’t tried, but there’s one way to find out how it would taste 😉 Let me know!
What kind of pumpkin do you use, the pure pumpkin? I love pumpkin and want to make this.
It’s just a can of pumpkin. The can says something like 100% pumpkin. I hope that helps!! Hope you like the recipe!
What if I don’t have cloves or ginger? How much pumpkin pie spice do you suggest I substitute?
I would just do equal amounts. Start with a teaspoon & see if you need to add a little more. I hope that helps!
Do you realize that pumpkin pie spice has both ginger and cloves in it??
Kristyn The pumpkin dump cake looks Delicious thank you so much for your recipe. Looking forward for more Recipes. Recipes
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.
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?
I haven’t tried, but I think that’s what I would do? Haha..I guess, I need to try using a homemade mix! Let me know how it turns out!
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.
No, it just won’t have that crunch, but that’s ok 🙂 They will like it!! 🙂
I wonder if there is anything to sub for the nuts, that would give it crunch?
Coconut
Seeds. Toasted pumpkin or sunflower seeds are great substitutes for those with nut allergies.
Thanks for sharing!! Hopefully, that helps someone!
My husband can’t have nuts or seeds. I have found crushed toffee candy bits to be a good substitute when baking sweets.
Great idea!! Thank you for sharing!
This is a great Cake made it Several times now ! Family loves it!
I’m so glad they like it!! Thanks for letting me know!
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!
You are so welcome!! Let me know what you think, if you try it! ENJOY!
RECIPIES SOUND AND LOOK DELICIOUS- I WANT TO TRY THE PUMPKIN DUMP CAKE.
Thanks so much!! I hope you will, I’d love to know what you think 🙂
Have not tried it yet.
Hope you will soon! Let me know what you think, when you do 🙂
Misspelled pumpkin in the big splash photo at the top of the post — it’s spelled pupmkin there.
Haha..thanks for catching that! I will get that fixed!
Amazing recipes. Thank you. The pumpkin dump cake will be my special dessert this coming week-end. Thank you for sharing.
Awe, you are so nice!! Thank you so much! I hope you like it 🙂
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.
You are welcome & thanks for the tip!
ALL RECIPES LOOK LIKE THEY WILL BE DELICIOUS TO TRY!
Thanks so much! This one is so good!! Hope you like the ones you try!
Can’t wait to make all kinds of goodies. Thanks for sharing your recipes
Awe, you are so welcome!! Thank you so much for stopping by!
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!
Perfect!! I’m glad you liked it! Thank you for letting me know!
Looks good
Thanks so much!!
Most cans of evaporated milk are 12 ounces. Is one 12 ounce can enough, or does it require 16 ounces of milk?
I haven’t tried using only 12. You’ll just have to measure the other 4 ounces. They do have tiny cans, if you don’t want to waste. Hope that helps!
Can’t wait to try this
I’d love to know what you think 🙂 Hope you like it!
making the pumpkin dump cake now! smells awesome!
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?
I haven’t tried, but I bet that would be fine 🙂 I’d love to know how it turns out, if you try it! Hope you like it!
First I think your adorable! Love your ideas. Your right on to what my family would like. Thank you. And God Bless
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.
I love your site…great recipes AND are easy to print! Thanks
I have never make the side cookies can’t wait
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.
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.
Sounds great! Thanks for sharing!
Should I cut with a knife? Spatula? I just made it for the first time and I want the cut pieces to be pretty! ????
The pumpkin dump cake
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 🙂 It’s just up to you.
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!!!
LOL…love it!! Thank you for making it & I am so happy they loved it!
Hi..the pumpkin dump cake was delicious. Do you store covered on the counter or in the fridge?
I just store mine in an air tight container, with the lid. You can also put it in the fridge. Whichever you prefer 🙂 Glad you liked it!
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.
I don’t think it is 🙂 But, you could always cut it down, if you prefer.
The recipe and picture look fantastic.
Thanks so much!! Hope you’ll give it a try 🙂 It’s delicious!
I’m from the UK, what is yellow cake mix, do you know what our equivalent is? Thank you
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 🙂
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.
You can buy a can of pumpkin. That is what to use. You could google it, so you can see what you are looking for, but it’s a can of pumpkin. Hope that helps 🙂
The pumpkin part was really good! The cake mix, nuts, butter not as great. There was too much topping. Next time I’d like to try mixing the cake mix together first and maybe putting half on the bottom and prebaking? That would take away the “quick” part but make the top more crumbly.
Thanks for giving it a try!! 🙂
I fixed this about a month ago and it was delicous!! Thank you for sharing it!!
I’m glad you liked it!! We love it! Thanks Mary!
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.
Let me know what you think 🙂 Hope you like it!
Please, please make recipes so they can be pinned to Pintrest!
They can be 🙂 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.
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 .
Awe, thank you!! Your guests will love it! At least, we do 🙂 Good luck!!
Do you mean a 30 ounce can of pumpkin pie filling? Or a 30 ounce can of pumpkin purée?
It’s a 30 ounce can of canned pumpkin, not pumpkin pie filling 🙂
Delicious!! Making it again this weekend. And sooo easy!
I’m so happy to hear you like it! Thank you for letting me know!
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?
It should be like a cake. I’m not sure what could have happened. I mean you could scoop it out, but you should be able to cut it, like cake.
can I make this a day ahead and just warm it before I serve it
Sure could 🙂 ENJOY!!
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.
Those would be great!! I personally haven’t tried, but those are the ones I would suggest 🙂 Hope you like it!
Does these need to be refrigerated?
You could or keep it with a lid or covered well & it would be fine on the counter. ENJOY!
Could you use sweet potato as eell?
I have never tried? One way to find out 😉
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?
Oh, no..it will definitely need the eggs. I’m not sure if that is what makes it runny, but I would think so. Good luck!
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.
That makes me so happy to hear! We love it! Thank you for sharing!
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.
Thank you so much! I agree…it’s a hard one to wait for 🙂
I find the pumpkin mixture needs just a pinch of salt or it ends up tasting bland and too sweet. (I assume you’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 “broken,” watery and curdled, so I’m not sure what I did wrong there. I’m thinking baking it at a lower temp might be the key and pulling it out when it’s still wobbly like a pumpkin pie should be. Very hard to tell with the cake on top though.
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.
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?
So excited to start make some of the thing I seen you made.
I’d love to know what you think of the ones you try!!
Thank you.
You are so welcome..glad to share!
Does this need to be stored in the refrigerator? I made it tonight for tomorrow. Not sure if I should leave it out or not!
Either works. I’ve done both 🙂 I hope it was a hit! Thank you!
Salted or unsalted butter?
I like to use unsalted butter when baking 🙂
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!!
Thank you so much for these wonderful recipes. I love recipes love cooking and baking. I will try these very soon.
Pat
You are so welcome!! I am right there with ya! I hope you love the ones you try!
This just reminded me how much I’ve been wanting to make a dump cake. Looks so easy to do. Can’t wait!
It is super easy!! I hope you try it soon! Thank you!
One of my favorite fall cakes! We make this every fall!!
I agree! Thank you so much!
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!
I am so with ya!! The smell is amazing & it’s great with ice cream! Thank you!
Love that this comes together so easily! Can’t wait for my first piece!
That’s one reason I love it! I hope you liked it!! Thank you!
This needs to happen at my house very soon!! Love this Pumpkin dump cake!
Let me know what you think!! It is so good!! Thank you!
I love all things pumpkin especially in the Fall. I can’t wait to try out the recipe this year. It looks delicious.
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 you’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?
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….
I fixed it in the recipe 🙂 But, it is 4 tablespoons of butter. Sorry, for leaving that out. Hope you like it!
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!!
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!!
LOL..I know what you mean! It’s gone so fast! I am glad you like it! Thank you!
Hello!
Can i used pumpkin pie spice vs. all separate spices? how much total pumpkin pie spice would you recommend?
Thanks!
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.