Our Pumpkin Dump Cake is one of those fall desserts we make when we need something easy, delicious and no-fail.
We got the recipe from Lorin’s aunt a long time ago and now make it for every Thanksgiving and many fall potlucks. Not only is it beyond delicious, but it’s so simple to make as well. You mix up a pumpkin pie-style base, sprinkle cake mix and pecans over the top, then add thin slices of butter and let the oven do the rest. It bakes up with a creamy pumpkin layer underneath and a buttery, golden topping on top.
Serve it warm with whipped cream, Vanilla Ice Cream or even Caramel Sauce. We promise everyone will love it and it won’t disappoint.
Why you’ll love it + Why it works:
- No-fuss preparation. Dump cake requires minimal effort and time, making it an ideal easy cake recipe for busy schedules.
- Fall flavor so easy! Tastes like pumpkin pie with a buttery cake topping.
- Custard-style pumpkin base. Eggs and evaporated milk help the pumpkin layer set like pie.
- Thin butter slices bake the topping. Covering cake mix with butter prevents dry spots and creates a golden crust.
Pumpkin Dump Cake Ingredients
- Pumpkin puree (1 (30-ounce) can): Forms the creamy custard base with natural sweetness and moisture. 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.
- Evaporated milk (1 (16-ounce) can): Adds richness and helps the pumpkin set silky and smooth.
- Ginger (1 teaspoon): Bright, zesty spice that lifts the pumpkin flavor.
- Ground cloves (½ teaspoon): Deep, warm spice that adds cozy bakery aroma.
- Sugar (1 cup): Sweetens the custard and balances the spices.
- Eggs (4): Set the custard so it slices and scoops cleanly.
- Cinnamon (2 teaspoons): Signature spice that makes the pumpkin shine.
- Yellow cake mix (1 (15.25-ounce) package): “Dumped” on top to create a buttery, crumbly crust as it bakes. You are only using the dry cake mix. If you don’t have yellow cake mix, use a pumpkin spice cake mix or white cake mix.
- Chopped pecans (1 cup): Toasty crunch that contrasts the soft filling. Or walnuts, toffee bits, mini chocolate chips, or crushed graham crackers.
- Butter (¾ cup): Thin slices melt into the cake mix for a crisp, golden topping.
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.
Kristyn’s Recipe Tips
- Grease and flour the pan so slices lift cleanly with tidy edges.
- Slice butter very thin to cover the surface evenly, this ensures an even, crunchy top.
- If you spot dry cake mix near the end, add a few tiny butter pieces and bake a little longer.
- Do not stir after layering, the topping should stay on the surface to crisp.
- Let it rest 15 to 20 minutes before serving so the custard sets.
- It really is great on its own but served with vanilla ice cream, homemade whipped cream and caramel sauce is our favorite!
- Make-ahead tip: bake the day before, then rewarm in the oven before serving.
Pumpkin Dump Cake Recipe
Video
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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This recipe was first shared September, 2018.
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!