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This simple spiced pumpkin dump cake preps in minutes for a perfectly delicious shareable dessert all fall long!
The Perfect Fall Dessert!
We love dump cakes! Not only because of the simplicity, but also the TASTE (they’re usually always delicious!)
Our favorite flavors include Peach Dump Cake and Cherry Dump Cake, but in the fall, this pumpkin dump cake is the cake we have on repeat.
It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it. Those are the kinds of treats we love, especially during a busy fall season. It’s why we think think this dessert is the Perfect fall dessert.
WHY WE LOVE IT:
- No-fuss preparation. Dump cake requires minimal effort and time, making it an ideal easy cake recipe for busy schedules.
- Personalize it. You can experiment with different types of cake mixes and toppings to create unique flavor combinations.
- Fall and Holiday must-have. The combination of sweet pumpkin and buttery cake topping makes it a perfect fall dessert recipe and Thanksgiving dessert.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 1 hour
- 1 (30-ounce) can pumpkin puree – Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in the pumpkin dump cake recipe.
- 1 (16-ounce) can evaporated milk – not sweetened condensed milk
- 1 teaspoon ginger – Replace the ginger, cloves, and cinnamon with an equal amount of Pumpkin Pie Spice.
- ½ teaspoon ground cloves
- 1 cup granulated sugar
- 4 whole eggs
- 2 teaspoons cinnamon
- 1 (15.25-ounce) package yellow cake mix – You are only using the dry cake mix. If you don’t have yellow cake mix, use a pumpkin spice cake mix
- 1 cup chopped pecans – or walnuts, toffee bits, mini chocolate chips, or crushed graham crackers
- ¾ cup unsalted butter
How to Make a Pumpkin Dump Cake
- PREP. Preheat oven to 350°F.
- BATTER. Mix 1 can pumpkin puree, 1 can evaporated milk, 1 teaspoon ginger, ½ teaspoon cloves, 1 cup sugar, 4 eggs, and 2 teaspoons cinnamon in a large bowl. Pour the pumpkin mixture into a greased and floured 9×13 pan.
- TOPPING. Sprinkle the dry cake mix on top then add 1 cup chopped pecans on top. Cut ¾ cup butter very thin and place them evenly over the crumble topping.
- BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Homemade Vanilla Ice Cream, and even a Caramel Sauce drizzle if you’re feeling extra fancy.
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Pumpkin Dump Cake
Ingredients
- 1 (30-ounce) can pumpkin puree
- 1 (16-ounce) can evaporated milk
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- 1 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 (15.25-ounce) package yellow cake mix
- 1 cup chopped pecans
- ¾ 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 the cake mix.
- Bake for 1 hour and serve warm with whipped cream. ENJOY!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The bottom layer of this cake will be a bit gooey, but it should still be set enough to hold its shape when cut. The top section will have a more cake-like texture.
Yes! Whisk 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt, plus 4 tablespoons butter (½ stick). Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.
We like to serve this pumpkin dump cake recipe warm, but you can store leftovers, covered, in the fridge. It should last for at least 2 days.
Reheat a slice by microwaving in 30-second intervals until it is the desired temperature.
To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil.
For the leftover cake, divide it into individual freezer containers. Thawovernight in the fridge and serve chilled or reheat the slices in the microwave.
I love all dump cake receipts,I reserve 1 cup of cake mix,Mike little sugar in & sift it over mixture before topping with butter,gives it a sweet crusty affect
Sounds delicious!!
Wow! This was so easy to prepare and tastes amazing. Highly recommend you try this recipe! You will not be disappointed.
I love all things pumpkin and this is by far my favorite pumpkin recipe! It’s easy to make and guaranteed to be a crowd pleaser.
Only use a 15 ounce can pumpkin and 12 oz of evaporated milk cook 50 minutes! Much better
Made this for a luncheon. Everyone raved about it. I hate pumpkin but this cake was yummy.
This recipe is too wet. It did not firm up or become cake like even after longer in the oven. It was a waste. The evap milk should definitely be 12oz not 16 but I’m not entirely sure that would fix it. The pumpkin crunch cake was the recipe I intended to make a had good results for. I now remember I did this last year and it came out the same way.
look so good..and the flavor have to be delicious…
I noticed that you indicated that leftovers can be frozen but I am wondering how it will affect the cake.
Dear Kristyn:
I have a question. If one decides to make their own yellow cake mix, with 4 oz of butter cut into it, do they still need to thin slice butter and place it on top of the crumble topping?
Sincerely,
desperate in Santa Barbara
I’m assuming that the 1 can evaporated milk is 12 ounces, since it’s not sold in 16 ounces? Also pumpkin is sold in 29 ounce cans not 30?
Yes!
It’s so easy and yummy! This took me about 10 minutes to make (if that). I can’t believe how easy it is!
A perfect fall recipe. Everyone loved it!
Love the ease of any dump cake so this pumpkin one will definitely be on my next dessert lust to make this fall!
I can only find evaporated milk in the 12 ounce can will that work or should I use another 4 ounces from other can
Can I use a GF yellow cake mix or make my own GF cake?
You could definitely give it a try!!
Did you try it? How was it?
can real pumkin be used in place of puree
What is the difference in taste between the pumpkin dump cake and the pumpkin crunch cake?
What is the difference in taste between the pumpkin dump cake and the pumpkin crunch taste?
DELICIOUS! Family loved it, it’s like a crumb topped pumpkin pie. I used a spice cake mix. Only thing I did differently was to cut the butter into the cake mix with a pastry blender and sprinkled it on top. Bake to perfection in 58 minutes. Thanks for a wonderful recipe. Oh, and the spices were spot on!
You’re welcome! I’m so glad you enjoyed the cake!!
Yummy!!! Followed your recipe to the tee😁. Wouldn’t change a thing. Thank you for sharing. My new favorite Christmas and Thanksgiving desert.
All I have is pumpkin pie filling, can I use that and cut back on the sugar?
Quite a bit of powdery cake mix coming through . . . Hope it’s ok!
I need to make this dye-free for our family’s thanksgiving, so I plan to make my own cake mix as directed.. my question is: when you make your own cake mix, do you mix the butter into the dry ingredients before putting on the pumpkin, instead of putting thin slices of butter on top?
Yes, you’ll “cut” it into the flour (like you would with pie or biscuit dough). You can use a pastry cutter or even just a fork and your fingers.
Darlene – see my last comment. I didn’t think the pumpkin filling set up well with 16oz, would suggest using 12.
Our store only carries evaporated milk in 12oz can, so is this a typo or do I need to get 4 more ox from another can?
It isn’t a typo, the recipe does call for 16 oz. So I just use two cans and measure them out to 16 oz. But you can try just using 12 oz and see how it turns out! I do make it with the full 16 oz when I make the cake though.
I finally came to the comment!! I wish you had just list in the recipe 16 ounces evaporated milk rather than listing *** 1 (16-ounce) can evaporated milk *** it states can, if your recipe needs 16 ounces, then the way to make it clear is to list it as *** 16-ounces canned evaporated milk ***
I lost a similar recipe after making it for my in-laws at their Thanksgiving, and it was much less confusing.
Thanks for the feedback! We’ll take that into consideration!
“1 (16-ounce) can evaporated milk” is very clear.
I’m so sorry ,I found my answer!
Hi Darlene,
You can substitue half and half with a 1:1 ratio. I only had a 12 oz can of evaporated milk and was too lazy to go to the store lol! It was fabulous ; )
Made this last night and it was pretty good. I subbed out brown sugar instead of white, and cooked for about 65-70 minutes. Other than that, followed the recipe as written.
My only complaint is that the pumpkin filling under the cake mix doesn’t set up well and seems too watery. I’m wondering if one 12oz can of evaporated milk would have been better than the 16oz called for in the recipe. Also, make sure that you get good coverage with the butter placed on top, otherwise you may get areas of cake mix that are still powdery.
Last suggestion, as others have said, that the dish needs some salt to help balance the sweetness. I noticed the recipe doesn’t specify salted or unsalted butter – maybe use the salted butter (or half salted / unsalted) if you normally use a little salt.
Thanks for the feedback and for sharing what you did. I’m glad you enjoyed the cake overall and thanks for giving the recipe a try!
I didn’t have evaporated milk, but I had condensed milk headed added cream and it worked out great thank you for this recipe. It’s a hit at the church for our church gatherings at Thanksgiving time. Thank you again and Happy Thanksgiving 🎉
Would love to try this recipe however does anyone have a recipe for homade pumpkin purée using fresh pumpkin ?
I don’t have a recipe for homemade pumpkin puree, but I think that The Pioneer Woman has one. If you search on google for it, I imagine you’d have lots of options show up. You’ll have to let us know if you make this recipe with homemade puree and how it turns out!
Amazing! Seriously. Yum. 😃
I love this pumpkin dump cake—I have made this in the past but lost my recipe. I have a question about your recipe, it states a 16 ounce can of evaporated milk, but I only find the regular 12 ounce, our smaller can. Was thus a typo, or do I need to keep looking. Thank you!
Evaporated milk seems only to come in 12 ounce cans not 16. Could that be a typo?
Hi Mary! It’s not a typo – the recipe does call for 16 oz. So I just use one full can and measure enough of a second to get 16 oz. You could definitely try with just 12 oz though!
Nope, not a typo – the recipe does call for 16 oz. I just use one 12 oz can and then measure enough of a second can to get 16 oz. You could definitely try with just 12 oz though!
It was okay… still seemed pretty underbaked at an hour but I suspect that’s partially my particular oven’s fault. I would include whipped cream in the ingredients and specify salted or unsalted butter considering it’s a baked good. Thanks for the recipe!
Thank you for the feedback and for giving the recipe a try!
May want to add whipped cream to the ingredient list
Thanks for the suggestion!
Can some of these recipes be made with Monkfruit Sugar instead? For diabetics, all the sugar is not good. Please make more sugar-free recipes.
You could definitely try! Thanks for the feedback.
Delicious! Very sweet. Would probably be okay to cut back a little on the sugar. Will make this again!
I made this dairy free with coconut evaporated milk and coconut cream whipped cream. Delicious. I used 1/2 C sugar which was plenty. Will consider brown sugar next go around. Highly recommend this recipe! A definite keeper.
Thanks for giving the recipe a try and sharing what you did! So glad you enjoyed the cake!
Do you recommend using unsalted or salted butter?
I typically use unsalted when I bake and then add salt in as needed. But this recipe could work with either.
Please, I have tried every way possible to find out the amount of pumpkin I need for the Pumpkin Dump It Cake with just the spice cake mix and 2 eggs and can never get an answer nor the complete recipe. Can you help me please! I am almost 86 years and have a hard time using the computer as well as I would like. So, please just answer this request!!Thanks and Hugs, Anita Taylor
[email protected]
I’d probably add an extra 1/2 cup pumpkin for the two eggs you don’t have or use flax meal eggs (3 T warm water and 1 T flax meal/per egg for the missing eggs (so do 2 of these), stir and let swell and gel).
▢ 30 oz can pumpkin puree canned
▢ 1 (16-ounce) can evaporated milk
▢ 1 teaspoon ginger
▢ 1/2 teaspoon ground cloves
▢ 1/4 cup sugar
▢ 4 eggs or 2 eggs and 2 flax eggs
▢ 2 teaspoon cinnamon
▢ 1 (15.25-ounce) package yellow cake mix
▢ 1 cup chopped pecans
▢ 3/4 cup butter
▢ I added vanilla 1/2 tsp
Butter and flour 9×13 pan. Pour liquid first. Pour yellow cake mix or spice cake mix over and then chopped pecans. Cover the entire surface with thin pads of butter. Bake at 350 for 1 hour. Let cool. Serve with whipped cream.
Hi Anita! We don’t have that specific recipe on our site. But here are all of the pumpkin cakes we have on our site. https://lilluna.com/#search/q=pumpkin%20cake
Can you use pumpkin pie spice instead of ginger, cloves, and cinnamon?
This is by far my FAVORITE pumpkin recipe!
I was hesitant to try the Pumpkin Dump Cake recipe, mostly because of the seasonal pumpkin hype. I needed a quick & easy desert for a family gathering so I gave it a try, as directed with pecans, and OMG was it ever delicious! It got more attention than the typical pumpkin pie!
Thank you Kristyn & the Lil’Luna Team.
Huge fan. I made it per the recipe except I didn’t have a yellow cake, so used a spice cake mix (and didn’t have pecans and used walnuts instead). It was delicious and moist and easy. Loved it with vanilla ice cream. Plenty for a large crowd!
I am very old and rarely bake any more, but decided to try the pumpkin dump cake recipe. Two of my daughters, one’s hubby, and a 16-yr.- old grandson joined me in having it for dinner — it got nothing but raves! I bought some Cool Whip to put on top, but it was yummy by itself. It was very easy and quick to assemble. One of my daughters doesn’t like nuts so I put them on half the cake — it was delicious with or without them. Thanks for sharing something really good that I was able to make!
Love this recipe! It’s alwasys a great hit with my family. Question… If I double the recipe should I still use a 9 x 13 cake pan or is double the recipe meant to be made using to cake pans?
Hi, Kristyn: This looks fabulous! If I cut the recipe in half, would I keep the baking time to an hour? Thank you…. I can’t wait to try it.
Thank you!! I haven’t tried cutting this in half, so I can’t say how long it would take to bake for sure! Usually, the smaller pans take longer, so maybe start by adding 5-10 min more & keep checking. Good luck!
Thank you, Kristyn! I’ll let you know how it turns out ….
How do you tell when it’s done? It smells delicious!
The bottom layer of this cake will be a bit gooey, but it should still be set enough to hold its shape when cut. The top section will have a more cake-like texture and will be a nice golden brown.
Can you serve this at room temperature?
Yes, you can. We prefer having this cake warm, so you can always reheat a slice by microwaving in 30-second intervals. If you are going to store it, make sure cover and store in the fridge.
Will this freeze well?
Thanks!
Susan
Yes! Freezing instructions are in the post, if that helps!
I made a sugar free version of this for my son’s birthday! It went very fast everyone loved it!
Oh that’s awesome to hear. Thanks for giving it a try!
This recipe is great! Even if you mess it up a little lol I didn’t have any canned milk, and ended up only having about 13oz of 2% for the pumpkin custard. I figured it’d be OK cause I really wanted a firmer texture anyways, and it’s perfect. Made the yellow cake mix you gave the recipe for in the notes to go on top and it’s also really good. I typically use a little extra salt in my recipes, so it was perfectly balanced. My fiance and I were both pleasantly surprised by this one; thank you!
You’re welcome! Thanks for sharing what you did. I’m glad to hear it turned out delicious!!
Delicious. Very popular with the husband. I made mine with salted butter and it was the perfect amount to counter the sweetness.
What to do if some of the powdered cake mix is still powder on top after the hour baking? The rest of cake is browned
This has good flavors. I agree with others that a bit of salt would be welcome. For me, it’s not 5 stars because it’s fairly firm instead of being slightly gooey on the bottom half, and the top doesn’t make the crust you normally get on a dump cake. Thank you for the recipe, though.
Thanks for the feedback and giving the recipe a try!!
Just got done making pumpkin dump cake. I thought about adding a bit of salt. Wanted to try recipe like it reads. Used a spice cake mix. Carnahan ur in evaporated does indeed come in 16oz containers. It’s not a can but it is in the same area of your grocery. THAT RECIPE CAME OUT JUST THE WAY IT SHOULD. I’M A RETIRED PROFESSIONAL BAKER.
Not that great. Evaporated milk doesn’t come in 16 oz so if you open a 2nd can, the rest can go to waste. The recipe needs salt. Maybe 1/2 tap in with the spices. Also needs maybe brown sugar I won’t make again
Thanks for the feedback and for giving the recipe a try. Sorry to hear that you didn’t enjoy the cake.
I used the one 12oz. can, and thought consistency was still great. My sister loved it and asked for
recipe.
I am a well-seasoned lifetime cook. This recipe needs at least one half teaspoon of salt! Condensed canned milk comes in 5 oz and 12 oz cans not 16 oz. If the recipe does require 16 oz and this was not a typo, it needs to read one can plus 4 oz. This could be very confusing for a beginning cook.
Thanks for the feedback and for giving the recipe a try!
Dear happy camper, re-read the ingredient list. the recipe calls for EVAPORATED milk not condensed.
Evaporated milk comes in 12 or 5oz cans (per my pantry and a google search lol)
Agree the directions should be clarified because anyone not paying attention – or – just learning could easily make a mistake and ruin this dessert. 🙁
I the inclusion of a recipe for homemade cake mix. Many, like myself, don’t eat boxed mixes/prepared foods. Hopefully this will encourage folks to “taste the difference” 🙂
Thanks for your feedback!
Make like directions! Melt the butter
You’ll love it
I still have this in the oven so cannot comment on the taste. I did NOT use yellow cake mix, I used Cinnamon Toast Crunch cake mix & used walnuts! Also, the pumpkin mixture was not very sweet so I added another half cup of sugar. Hope it is good!! Thanks!
do you want ground or fresh ginger?
Made this cake tonight was very excited as I love anything pumpkin, very easy recipe to follow but the bottom layer of the cake was not good at all…. The top was very delicious but the bottom half was horrible. Very sad
Thanks for the feedback and for giving the recipe a try!
Hi Christina! I used 1-1/4 cup of brown sugar instead and added a teaspoon of pumpkin pie spice seasoning and it turned out amazing 😊
it test so ,,so,,, so good thank you
Hi, can I use pumpkin pie spice instead of the individual spices? I have it on hand.
You bet!
Amazing. I will never make pumpkin pie again. This is my go to for the holidays
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
Very Very Delicious!!!! Guests come back for seconds and request this recipe.
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!
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.
Perfect! Flavor consistency just perf!
Just a warning, I only had 1/3rd cup of butter and tried it anyways, what a disaster. The whole top was still the flour mix and the nuts. The rest was fine. I had to throw it all out. I left the rating high because I didn’t think it was fair since I didn’t follow the recipe completely.
This calls for 16 ounces of evaporated milk and a can is typically 12 ounces. I want to make sure that 16 ounces is the correct amount. Can you confirm for me please?
Made this afternoon for Thanksgiving. Excellent!! Light & fluffy, perfect about of spices and the pecans are a must for the top!
Regrettably this recipe falls short. The pumpkin layer is neither dense enough nor sweet enough. It’s thin and bland. I’ve since compared this recipe with others for pumpkin dump cake, and they typically call for either less pumpkin, less milk, or both. They also call for a half teaspoon of salt, which would enhance the flavor.
Respectfully, I do not recommend this recipe. If I were to make it again, I would use a recipe for pumpkin-pie filling (doubling if necessary for a 9×13 baking dish) for the correct consistency and flavor.
Frankly, although I’m an experienced cook, this is a dump cake, so it’s supposed to be easy. As such, even canned pumpkin-pie filling could work.
Happy cooking, everyone! 😊
Made this afternoon for Thanksgiving. Excellent!! Light & fluffy, perfect about of spices and the pecans are a must for the top!
I’m just a home cook but I noticed when I made this recipe it continued to set up after its baked and cooling. Mine ended up with the consistency of mashed potatoes but that’s what I expected. I substituted brown for white sugar and increased by 1/4 cup. That really added a bit more sweetness and depth of flavor. I really loved it. I hope you find the one you like. Happy cooking to you!
I’ve been making this recipe for years.This recipe is far the best.I wasn’t sure about the 4 eggs and extra milk and sugar.But,I made it anyways.Im glad I did.Thank you
I’m diabetic so I have been improvising with SWERVE which is a plant based “fake” sugar. Outstanding! I made my own cake mix as well for the top. Delicious!!!
I absolutely loved this recipe! Thank you!!!
This recipe is super!! Easy, fast to make & oh so so good! My family are not a fan of pumpkin pie; but I am, and always made it anyway. I decided to try this, and hooray, everyone loved it. And I still feel I’m getting my pumpkin pie. It’s basically a combination of pie meets cake with a strudel type topping. I can even make it the day before, and just microwave it whole or by piece before serving. It was such a hit that others have asked for the recipe. That’s a sure sign of a winner!
Does this need to be kept in the refrigerator?
Best pumpkin dump cake recipe I’ve used!! Makes a good amount, even had to send some back with my guest. They loved it so much!!One of my friends just asked for the recipe and is making it today already!
So glad I found your site!! Plan on checking out more of you recipe!!
Best pumpkin dump cake recipe I’ve used!! Makes a good amount, even had to send some back with my guest. They loved it so much!!One of my friends just asked for the recipe and is making it today already!
So glade I found your site!! Plan on checking out more of you recipe!!
I’m going to give this a try today. I had once before years ago and loved it then. To be co tinued…. Anne. Okay ready to go in the oven followed it but no nuts just some honey grahams crunched on top wish I knew how to take a picture with the phone
I’m going to give this a try today. I had once before years ago and loved it then. To be co tinued…. Anne
Everyone seemed to enjoy this—and don’t forget the whipped cream on top! Tastes yummy and while it isn’t a substitute for my moms most excellent Pumpkin Pie it sure did have folks asking for seconds!
If I make this I’ll eat the whole thing in one sitting. I’ve made it only when lots company is coming or to a potluck. It is soooooo good.
I added a 1/2 tsp of salt just because that’s what I do to my Libby pumpkin pie recipe, but I don’t know that it needs it. This recipe is awesome! My husband doesn’t like pie crust and my kids don’t like pecans, so I chopped them super small to make it crunchy like a streusel. Everyone loved this recipe. It’s so good!
Hello. I was wondering if a gluten free cake and almond milk would work in this recipe?
Can this be made 2 days in advance & refrigerated? Will top get soggy?
Tastes delightful but hard for me to determine if the lower layer was cooked thoroughly. Ours was “not set” but tasty. One thing we did not realize its importance was to SPRINKLE toffee bits over the top before baking. Hubby figured more was better. The top ended up too thic , too hard to cut through without squishing the lower level. If that happens to you, serve the dessert upside down in a dish and then crack apart the toffee with a fork. Tastes great-upside down or right-side up.
It’s still in the oven, looking great. The top is bubbling, but how will I tell if it is done. Will the lower layer register as “done” like a regular cake?
I didn’t read the recipe correctly and added the chopped pecans on top of the cut up butter… will this affect the cake at all? Ooops!
I haven’t tried with the pecans on top of the cut up butter. I imagine the cake still turned out fine… but you’ll have to let us know! 🙂
I put pecans on top of the butter, it turned out great!
It has just the right amount of sweetness to it and not over powering with the pumpkin flavor, however I think the cake mix should be swirled through the pumpkin pie batter alittle. Mine still had powder in I few spots.
Lil Luna has the best recipes……
Awww thank you!! So happy you enjoy the recipes!
For the people that ended up with a powdery mess. You have to pretty much cover the cake in butter. Not leaving much of any gaps. The pumpkin part turned out eggs. Next time I will use 1 less egg.
I don’t have a rating but I can’t wait to try!!!!!🤤
Fixed this already so good
It was good . Now I’m always tweaking and playing . I used condensed milk and a little less sugar . Sooo good .. soooooo good
Use a spice cake mix, you won’t need to add all of the spices.
Thanks for the feedback!
This recipe is in desperate need of some salt. I’ve made this many times, but not from this exact recipe. I just followed along, not noticing there was no salt, until I tasted it and realized it was missing. Other than that it’s a great recipe, and I highly recommend not skipping the pecans if you like pecans. They get all toasty and really add a lot to the dish. 🙂
I love the pecans too! You can certainly add salt to the recipe if you feel it needs some. Thanks for your feedback.
Disappointed…….some of cake mix was uncooked and powderly, other parts wet, uncooked. What did I do wrong? Followed recipe exactly.
I’m not sure? We’ve always had success following the recipe. We had a reader comment once to melt the butter & stir it into the dry cake mix, then put on top the pumpkin mixture. Perhaps that may work better for you if you try the recipe again in the future.
Very easy to make and a family favorite. Delish. I cut the recipe in half for just the two of us and it worked great. Cook for 30 minutes.
I have so many favorite Lilluna recipes, but this one is my favorite! I love all things pumpkin and this recipe is simple yet so delicious! It’s a nice change from pumpkin pie.
This is my all time favorite pumpkin desserts!
This is very easy! I tweaked it a little but for my own purposes but the main elements of this work. I use my own pumpkin spice mix and I add a little bit of maple syrup.
I made this for our dessert recipe exchange at work and it was a hit! So easy too!
This has become a staple in the fall for us. Best cake ever!!
This dump cake is delicious!!! Highly recommend for the holidays!
This has become a family favorite! It’s the best of Thanksgiving desserts combine!
This has become a family favorite! Delicious!
Can I use white cake mix?
This is a easy sweet treat in a 9×13 pan
Thanks!! Glad you enjoyed!
I’m not a baker ,,,, but I can make this delicious dessert!!
David S CLT NC
Yay! That’s great to hear. Thanks so much for sharing!
I forgot to put the eggs:< how important are they??? I cook, I am not so good at baking!! Help
You know, I haven’t omitted the eggs in the recipe before so I’m not sure how it would turn out. Was it ok? We have a few other dump cake recipes that don’t call for eggs, so it may have been fine. Eggs typically hold the filling together, so it may have turned out to be more of a sloppy/soupy texture. I’d be curious to hear!!
Do the leftovers need to be refrigerated?
Thanks in advance!
Yes, I’d suggest storing any leftovers in the fridge. They should last 3-4 days.
This is so easy and a blue ribbon winner! Love it!
Yay! I’m so glad you love the recipe!
Sounds delicious! I’d like to do this in an 8×8 pan, do you know how I would adjust the cooking time/temperature? Thanks in advance!
I’d suggest splitting the recipe in half to fit in an 8X8 pan. As far as time and temperature, the oven temp can stay the same. The time will need to be reduced a bit. I’d suggest just keeping an eye on it. Maybe check it at 30 minutes and adjust from there. Hope you enjoy the cake!!
My neighbor just made this cake for a birthday celebration. Everyone RAVED how incredibly delicious this cake was! Your recipe is perfect and so easy since it’s a dump cake. It was moist & the topping was just perfect with a little crunch to it. Incredible! Thank you thank you thank you!
I will be making this recipe for the women’s Thanksgiving dinner at church next week!
Oh you are so welcome!! I’m so glad you loved the recipe. Hope it’s a hit at the Thanksgiving dinner.
great recipe
Thank you!!
The ads keep popping up and blocking the recipe over and over and even as I type this comment. I appreciate the recipe, but so ridiculous to have so many ads I can’t even use it!
The pumpkin to cake ratio was too much for me. I like the simplicity of the dump cake so I may experiment a bit so that the pumpkin isn’t so overwhelming.
Thanks for the feedback and for giving the recipe a try!
I only had one can of pumpkin so I halved the spices and eggs but used an entire cake mix and it turned out wonderful! I will definitely make it again!
Thanks for sharing what you did! So glad to hear it turned out and was delicious!
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!
You’re welcome! I’m glad you enjoyed and could easily navigate to the recipe too.
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!!
You’re welcome!! That makes me SO happy to hear. Glad you loved the dessert!
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.
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!
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.
Thank you!!! Delicious 😋
You’re welcome! So glad you enjoyed the recipe!
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!
This recipe was very delicious and not real sweet, it was a hit in family.
Yay! So glad to hear that!
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!
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.
Confused. Wound up with a fair amount of uncooked cake mix powder on top. Had to add a lot more butter around those parts.
Sorry to hear it didn’t quite turn out for you. Thanks for giving the recipe a try!
I haven’t tried yet, but I’m sure that it will be good and I sure will make this. I just love your recipes, what ever I tried they are all very good. Thank you so very much for all the recipes. Have a wonderful day.
Thank you so much for your kind words!! They mean so much. I’m so happy to hear you enjoy the recipes. Hope you like this one too!
Tasted great. I did however only use 1/2 cup of sugar and it was plenty sweet since the cakemix has sugar already. Thanks!
Thanks for sharing what you did! Glad to hear you enjoyed the cake!
A can of pumpkin is 15 oz. it says 40 oz pumpkin? 2 cans?? All other recipes use 1 can. Typo?
Recipe says 30 oz pumpkin. A can is 15 oz? So assuming 2 cans? All other recipes use 1 can ?
Yes, the recipe calls for 30 oz pumpkin… so either two small cans or you can sometimes find large cans (at least I’ve found it in the LIBBY’s brand) that are 29 oz where one can would work.
Yum!!!!…better than a pumpkin pie by a long shot!! 5 stars
That makes me happy to hear! Thanks for sharing!
This is one of the best cakes I have ever made, going to make it for Christmas.
Quick question. Could I assemble the day before, refrigerate and then cook on the day needed? If so are there any adjustments I would need to make for cooking time, etc.? Would like to make this Christmas, thank you!
That should be fine, but Id add a few extra minutes to it, if it’s still cold 😉
I wish I could give this 6 stars. You feel like you are eating the most comforting dessert. Try this one!
One of my favorites for fall. So good!
This is now my Husband’s favorite pumpkin dish…better than pumpkin pie!
I made this pumpkin dump cake for Thanksgiving and it was so easy and delicious!! It’s def in my holiday rotation, now!
This was AMAZING and I honestly preferred this to the pumpkin pie!
So easy to make and delicious. Perfect for Fall or anytime really!! 🙂
This is one of go to fall desserts. I had lost my previous recipe and found this one and it turned out perfectly.
So moist and delicious. This will be a favorite.
Yay!! I love to hear that! Thank you so much!
Canned pumpkin puree..
Yes
Can white cake mix be used?
Yes, for sure 🙂 Enjoy!
I followed the recipe and 17 oz Carnation evaporated milk made it runny . I put yellow cake mix on top of liquid mixture and I tried to sprinkle evenly. I should’ve leveled cake mix powder with spatula because I had a couple 2-3 mounds on cake powder that did not bake into cake and remained powder. I had to bake longer and my pecans are well done.
I do even out the cake sprinkled on, so there aren’t piles, but haven’t ever had a runny cake. I’m sorry, if it didn’t turn out.
Hi! John I had the same problem with the cake mix. I sprinkled it as evenly as possible and I had dry patches of cake mix. I pulled it out a bit earlier and blended the cake flour in and finished baking it. It turned out great!
I made this last year and my pumpkin pie loving husband said this was better! With COVID restrictions, it is just the two of us this year. I see a lot of similar recipes with just one can of pumpkin being the only difference. Will this work as a smaller portion? Also, I am diabetic and the carbs in this are very high. Do you know of a proper sugar substitute that will still taste good? Thanks!
You could definitely halve the recipe & I would google what good substitutes would be for the ingredients you are looking at. There are low-fat/sugar free options for some of those ingredients. Hope you find what you need 🙂
Excited to make the dump cake!
Hope you like it!
Is this made with plain canned pumpkin puree, or canned pumpkin pie filling?
Canned pumpkin 🙂 Hope you like it!
This is an amazing dessert. If you want to be the hit of the party, definitely make this. Everyone will love it and ask for the recipe.I make it every Thanksgiving as well throughout the year.
Is there a healthier workaround to the butter topping? I know that cake mix needs moisture. Im willing to use half amount of butter and add something else.
I haven’t tried anything else. Normally, I would use shortening or something. Not sure the healthier way.
This is absolutely delicious! To keep from opening up another can of evaporated milk I added regular milk and it turned out just fine. My husband ate two pieces and that’s something he rarely does. Love the buttery pecan topping too!
Lol…glad you all liked it! Thank you for letting me know!
I looked up your peach & cherry dump cake recipes, too. Can the Pumpkin Dump Cake also be done in a crockpot? Same cooking times as the others?
I personally haven’t tried with this specific recipe.
Can you use pumpkin pie spice instead on individual?? And if so…how much?
I personally haven’t tried, but you could try. It’s all the same flavors anyways 😉 I would just add a teaspoon at a time, until it tastes the way you want.
It tastes great in my head when reading the recipe, but it makes too much for 2 people. Could I use 1/2 your cake mix recipe and halve all the ingredients, for the dump cake, baking in 8 inch square pan? Okay to use same amount of pumpkin pie spice as combined amount of the cinnamon, ginger & cloves? Thanks for the help & advice!
Yes, you can definitely halve the recipe. You can add however much of the spice you like 🙂 Enjoy!!
I am making this… Pumpkin Dump Cake Sunday! Can’t wait to taste it, sounds delicious. Thank you, Brenda
It is one of our favorites! Sure hope you like it! Thank you!
I just made this and did a taste test. It is AWESOME!
Yay!! Happy to hear that!! Thank you so much!
Hi I can’t wait to try this! Any idea if this can be done in a 9×13 foil pan? i’m thinking about dropping this off but didn’t want to burden with my glass pan. this probably is a silly question lol! thank you!
Not silly at all! I haven’t made it in a foil pan, but I don’t see why not 🙂
Too much sugar, too sweet, but TaStes good and eaSy to make. Next time I will reduce the amount of sugar to 2/3 cups of sugar.
You totally can 🙂 I appreciate you trying this, though! Thank you!
The best pumpkin dump cake ever
Yay!! Happy you think so 🙂 Thank you!
Looks delish!!! In the oven as I type! Whole house smells great!
Yay!! Hope you liked it! Thank you!
ThE recipe was super easy. I did use chopped peacNs …my new holiday favorite. Sooo yummy
Perfect!! Thank you so much for sharing that!!
I love your recipes and look forward to more!
Awe, thank you! I look forward to you trying more! I hope you like what you try!
Such a easy recipe to make & it turned out perfect!! Thank you so much i know it will be a recipe i make for many years to come;)
Made it tonight and lOved it. Much better than Plain pumpkin pie. It was so good. Thank you.
You are so welcome! This is our favorite! Glad you tried it!
This was amazing!!! .. do you think putting gRaHam cracker at the bottom would work ?? I like having a crunch at the Bottom
It sure would! I like crunch, too! Thanks!
there are no 16 ounce cans of evaporated milk. Is this correct amount? They only make 12 ounce cans.
Yes, it is correct. You will need to use 4 more ounces. I just save the rest from the can. You can use a small can for the other 4.
I made the recipe, but is it suppose to be mushy? I baked it for one hour at 350
It is a soft dessert, but it’s not completely mushy. Maybe it needs a little more time in the oven 🙂
Made this for an acTivity and everyone wanted the recipe after!
That’s what I love to hear! Thank you so much for making it!
Perfect dessert for the fall. My whole family raved over it. We had it warm with whip cream, as well as cold with icecream. We loved it both ways, but prefer it cold. The crunch on top with the delicious pecan flavor sets this dessert above many other pumpkin desserts.
I am glad everyone likes it! Yes, both ways are great 🙂 Thank you so much for sharing that!
Love how soft this is & love the layers!! My family will love this for Thanksgiving!!
This recipe was so simple to make and tasted AMAZING! Making it again for a Thanksgiving dessert!
This sounds so good! I would like to make it. I bought the pie filling before realizing it is made with pumpkin puree. Can this be made with the pie filling?
I am sure it could, though I have not tried. May change it a tad, but it should be ok 🙂
This looks so yummy and i would like to make in a BEAUTIFULly designed bundt cake. Can i nake this cake in a bundt?
I personally have not tried. I am sure it could work, but I am not 100% positive.
Mine is coming out runny and i followed recipe EXACTLY. I think it is too much milk. I need help though, i dont understand why it is runny. I will remake one tomOrrow as it is for a thansgiving celebration we Are having. Please help
Hmm..I am not sure why? Did you use evaporated milk? All the amounts are correct, so I am not sure why it came out runny. I am sorry. I wish I knew for sure.
I just took this out of the oven, smells sooooo good.
Yay!! Hope you liked it!
What if i poured the melted butter over with 10 min left of baking? I forgot about it.
How did it turn out??
This was an absolutely awesome recipe, i made a few changes however, i didnt have pumpkin so i use squash from my garden , i used half and half that i needed to use before it soured.
So glad you liked it!! Thanks for sharing what you did!!
Freakin awesome! Just Re remember to break up any clumps in the cake mix with your fingers Be before adding the butter on top. Also sliCe the cold butter very very thin so it covers the entire top!
Thank you for sharing that! Glad you like it!
this cake Is perfect for the fall season! super tasty!
I really like ginger but That’s alot of ginger!
You can add how much you like 🙂
I’ve made this recipe several times but different ways and everybody loves it.
WHAT if I don’t add Ginger would that be okay?
I am sure it would 🙂 I have never left it out, but yes, you could leave it out.
How do you know it s completly done? Some over cook differently.
As long, as it isn’t a gooey mess, it’s done 🙂
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.
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!
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 love all things pumpkin especially in the Fall. I can’t wait to try out the recipe this year. It looks delicious.
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!
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!
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!
One of my favorite fall cakes! We make this every fall!!
I agree! Thank you so much!
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!
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!
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!!
Salted or unsalted butter?
I like to use unsalted butter when baking 🙂
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!
Thank you.
You are so welcome..glad to share!
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!!
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?
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.
Did you use 1 or 2 gluten free cake mixes? I find GLUTEN free cake mix to be half the size of a regular cake mix.
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 🙂
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!
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!
We just forgot the eggs!
Was it edible?
DO I need to make another for TOMORROW’S party?
I’ve been making this same recipe, called pumpkin pie cake, FOR 20 years. I’ve frozen leftovers for months, and it’s AS delicious as when fresh. I’ve successfully COMBINED melted butter and canola or sunflower oil for the topping oil. SOMEONE mentioned mixing the melted butter into the dry cake mix instead of drizzling it on top. I DON’T know if or how that would work. my curiosity is piqued but not enough to try it. I use half each PECANS AND walnuts.
Thank you for sharing that 🙂
Brought this dessert to a halloween party last night and it got devoured! 8 ppl want me to send them the recipe! I made it exactly according to the recipe including the pecans and cool whip topping. Serve warm as suggested. Simply delicious!
Yay!! That’s what I love to hear! Thank you for sharing that!
Could you use sweet potato as eell?
I have never tried? One way to find out 😉
So, I made this and it smelled amazing and looked amazing and tasted pretty darn good. My only issue was, I felt like the pumpkin part was too eggy texture. I should say that it’s probably because I used large eggs and thought I should’ve used 1 less egg, but wanted to see what happened. So, needless to say, I love the flavor! I will adjust the recipe for big eggs and go with my gut next time. Thank you for a great recipe!
Thanks for sharing!! Glad you loved the flavor and found how to make it work best for you in the future. Thanks for giving the recipe a try.
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!
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!
can I make this a day ahead and just warm it before I serve it
Sure could 🙂 ENJOY!!
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.
Delicious!! Making it again this weekend. And sooo easy!
I’m so happy to hear you like it! Thank you for letting me know!
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 🙂
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!!
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.
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!
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!
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!! 🙂
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 🙂
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 🙂
The recipe and picture look fantastic.
Thanks so much!! Hope you’ll give it a try 🙂 It’s delicious!
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.
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!
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!
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 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!
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 never make the side cookies can’t wait
I love your site…great recipes AND are easy to print! Thanks
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.
First I think your adorable! Love your ideas. Your right on to what my family would like. Thank you. And God Bless
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!
making the pumpkin dump cake now! smells awesome!
Can’t wait to try this
I’d love to know what you think 🙂 Hope you like it!
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!
I used the 17 oz cartoon of nestle carnation.Hardly any left
Hi! Bet it wouldn’t be detectable if you used one 12 oz. Can evaporated milk and 4 oz. regular milk. That’s what I will do.
Looks good
Thanks so much!!
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!
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!
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!
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!
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 🙂
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!
Have not tried it yet.
Hope you will soon! Let me know what you think, when you do 🙂
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 🙂
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!
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!
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!
That’s a good idea adding toffee bits
You could use walnuts. But since they are slightly more oily than pecans, you might want to tone it down on the butter by 4-7 slices
I actually substituted crushed heath bars for the pecans, and everyone raved over how good it was!!!
That sounds perfect!! Thanks for sharing that!
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!
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.
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??
do you realize that pumpkin pie spice also has other spices, not just ginger and cloves?
No I didn’t.Thanks for the tip
She said you can substitute pumpkin pie spice for ginger and cloves. She stated it in the directions
Kristyn The pumpkin dump cake looks Delicious thank you so much for your recipe. Looking forward for more Recipes. Recipes
1 tsp Pumpkin pie spice about = 1/4 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp cloves.
This sounDed so good. I tried it and it was too much for my 11×14 pan. Also the cake mix did not blend or bake much it was just powder lying on top EXCEPT for patc of melted BUTTER. I WOULD half it or put into two pans and i WOULD mix the cake mix w Some cream or all the melted butter so it is bakeable. We were able to SALVAGE this by MIXING it all together snd baking 25 more min
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!
Pumpkin Puree is is plain pumpkin, (not spiced) and since you are adding spices, it is better to use this.
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!
This pumpkin dump cake recipe looks absolutely delicious. Thanks for sharing this kristyn.
You are so welcome!! Hope you’ll try it soon!!
Sounds Great can’t wait to try it for Thanksgiving.
Hope it’s a hit!!
Let me know what you think. I hope you like it! Thank you!