Pumpkin Dump Cake

Simple and delicious pumpkin dump cake preps in minutes. With so many spices and sweet flavors, it’s perfect all fall long!

We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall, this pumpkin dump cake is the only cake we need!

A Perfect Fall Dessert!

It’s PUMPKIN time!! It’s that time of year when pumpkin and soup recipes start popping up everywhere and fall is on its way!

Today’s pumpkin recipe was shared by a family member. We stopped by on Thanksgiving to say hi and after they fed us this fall dessert, we fell in love and had to give it a try!

It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it! It is so simple, and literally is the BEST fall cake.

making a Dump Cake

“Dump” cakes are as easy as they sound! Just mix and dump layers in a pan. Hence the name. Dump cakes are similar to cobblers, but a cobbler uses a biscuit or pie crust as the topping. 

PREP. Preheat oven to 350°F.

BATTER. Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.

TOPPING. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over the cake mix.

BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Vanilla Ice Cream, and even a caramel drizzle if you’re feeling extra fancy.

Additional Topping Ideas 

The pecans are totally optional on this easy pumpkin dump cake, but if you aren’t a fan of pecans try:

• crushed graham crackers
• toffee bits
• substitute for another type of chopped nut

recipe tips

Although we love this dessert as is, you can change up this pumpkin pie dump cake with a few of these suggestions.

Cake mix alternative. You are only using the dry cake mix, and not making it into a cake batter. If you don’t have yellow cake mix, use a pumpkin spice cake mix, or make a homemade mix.

Here’s how:

• Whisk together 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (½ stick).
• Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.

Variations.

• Replace the ginger, cloves, and cinnamon with an equal amount of Pumpkin Pie Spice.
• Forgo the Whipped Cream and add a scoop of Vanilla Ice Cream.
• Drizzle with Caramel Sauce.
• Sprinkle on mini chocolate chips.

Pumpkin puree. Note that this pumpkin cake with yellow cake mix calls for a can of pumpkin puree and NOT canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin. 

Storing Info

STORE. 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.

FREEZE. 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. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave. 

Recipe FAQ

For More Pumpkin Recipes, Check Out:

• Pumpkin Cake with Cream Cheese Frosting
• Magic Pumpkin Cake
• Easy Pumpkin Cupcakes
• Pumpkin Bars
• No Bake Pumpkin Cheesecakes
• Libby’s Pumpkin Roll