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 think you’ll 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.
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.
- 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!
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.
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.