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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.
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!