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 made a sugar free version of this for my son’s birthday! It went very fast everyone loved it!
Oh that’s awesome to hear. Thanks for giving it a try!
This recipe is great! Even if you mess it up a little lol I didn’t have any canned milk, and ended up only having about 13oz of 2% for the pumpkin custard. I figured it’d be OK cause I really wanted a firmer texture anyways, and it’s perfect. Made the yellow cake mix you gave the recipe for in the notes to go on top and it’s also really good. I typically use a little extra salt in my recipes, so it was perfectly balanced. My fiance and I were both pleasantly surprised by this one; thank you!
You’re welcome! Thanks for sharing what you did. I’m glad to hear it turned out delicious!!
Delicious. Very popular with the husband. I made mine with salted butter and it was the perfect amount to counter the sweetness.
What to do if some of the powdered cake mix is still powder on top after the hour baking? The rest of cake is browned
This has good flavors. I agree with others that a bit of salt would be welcome. For me, it’s not 5 stars because it’s fairly firm instead of being slightly gooey on the bottom half, and the top doesn’t make the crust you normally get on a dump cake. Thank you for the recipe, though.
Thanks for the feedback and giving the recipe a try!!
Just got done making pumpkin dump cake. I thought about adding a bit of salt. Wanted to try recipe like it reads. Used a spice cake mix. Carnahan ur in evaporated does indeed come in 16oz containers. It’s not a can but it is in the same area of your grocery. THAT RECIPE CAME OUT JUST THE WAY IT SHOULD. I’M A RETIRED PROFESSIONAL BAKER.
Not that great. Evaporated milk doesn’t come in 16 oz so if you open a 2nd can, the rest can go to waste. The recipe needs salt. Maybe 1/2 tap in with the spices. Also needs maybe brown sugar I won’t make again
Thanks for the feedback and for giving the recipe a try. Sorry to hear that you didn’t enjoy the cake.
I used the one 12oz. can, and thought consistency was still great. My sister loved it and asked for
recipe.
I am a well-seasoned lifetime cook. This recipe needs at least one half teaspoon of salt! Condensed canned milk comes in 5 oz and 12 oz cans not 16 oz. If the recipe does require 16 oz and this was not a typo, it needs to read one can plus 4 oz. This could be very confusing for a beginning cook.
Thanks for the feedback and for giving the recipe a try!
Dear happy camper, re-read the ingredient list. the recipe calls for EVAPORATED milk not condensed.
Evaporated milk comes in 12 or 5oz cans (per my pantry and a google search lol)
Agree the directions should be clarified because anyone not paying attention – or – just learning could easily make a mistake and ruin this dessert. 🙁
I the inclusion of a recipe for homemade cake mix. Many, like myself, don’t eat boxed mixes/prepared foods. Hopefully this will encourage folks to “taste the difference” 🙂
Thanks for your feedback!
Make like directions! Melt the butter
You’ll love it
I still have this in the oven so cannot comment on the taste. I did NOT use yellow cake mix, I used Cinnamon Toast Crunch cake mix & used walnuts! Also, the pumpkin mixture was not very sweet so I added another half cup of sugar. Hope it is good!! Thanks!