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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.
Pumpkin Dump Cake
Ingredients
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.
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!