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.
Just a warning, I only had 1/3rd cup of butter and tried it anyways, what a disaster. The whole top was still the flour mix and the nuts. The rest was fine. I had to throw it all out. I left the rating high because I didn’t think it was fair since I didn’t follow the recipe completely.
This calls for 16 ounces of evaporated milk and a can is typically 12 ounces. I want to make sure that 16 ounces is the correct amount. Can you confirm for me please?
Made this afternoon for Thanksgiving. Excellent!! Light & fluffy, perfect about of spices and the pecans are a must for the top!
Regrettably this recipe falls short. The pumpkin layer is neither dense enough nor sweet enough. It’s thin and bland. I’ve since compared this recipe with others for pumpkin dump cake, and they typically call for either less pumpkin, less milk, or both. They also call for a half teaspoon of salt, which would enhance the flavor.
Respectfully, I do not recommend this recipe. If I were to make it again, I would use a recipe for pumpkin-pie filling (doubling if necessary for a 9×13 baking dish) for the correct consistency and flavor.
Frankly, although I’m an experienced cook, this is a dump cake, so it’s supposed to be easy. As such, even canned pumpkin-pie filling could work.
Happy cooking, everyone! 😊
Made this afternoon for Thanksgiving. Excellent!! Light & fluffy, perfect about of spices and the pecans are a must for the top!
I’m just a home cook but I noticed when I made this recipe it continued to set up after its baked and cooling. Mine ended up with the consistency of mashed potatoes but that’s what I expected. I substituted brown for white sugar and increased by 1/4 cup. That really added a bit more sweetness and depth of flavor. I really loved it. I hope you find the one you like. Happy cooking to you!
I’ve been making this recipe for years.This recipe is far the best.I wasn’t sure about the 4 eggs and extra milk and sugar.But,I made it anyways.Im glad I did.Thank you
I’m diabetic so I have been improvising with SWERVE which is a plant based “fake” sugar. Outstanding! I made my own cake mix as well for the top. Delicious!!!
I absolutely loved this recipe! Thank you!!!
This recipe is super!! Easy, fast to make & oh so so good! My family are not a fan of pumpkin pie; but I am, and always made it anyway. I decided to try this, and hooray, everyone loved it. And I still feel I’m getting my pumpkin pie. It’s basically a combination of pie meets cake with a strudel type topping. I can even make it the day before, and just microwave it whole or by piece before serving. It was such a hit that others have asked for the recipe. That’s a sure sign of a winner!
Does this need to be kept in the refrigerator?
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 glad I found your site!! Plan on checking out more of you recipe!!