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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.
Can you use pumpkin pie spice instead of ginger, cloves, and cinnamon?
This is by far my FAVORITE pumpkin recipe!
I was hesitant to try the Pumpkin Dump Cake recipe, mostly because of the seasonal pumpkin hype. I needed a quick & easy desert for a family gathering so I gave it a try, as directed with pecans, and OMG was it ever delicious! It got more attention than the typical pumpkin pie!
Thank you Kristyn & the Lil’Luna Team.
Huge fan. I made it per the recipe except I didn’t have a yellow cake, so used a spice cake mix (and didn’t have pecans and used walnuts instead). It was delicious and moist and easy. Loved it with vanilla ice cream. Plenty for a large crowd!
I am very old and rarely bake any more, but decided to try the pumpkin dump cake recipe. Two of my daughters, one’s hubby, and a 16-yr.- old grandson joined me in having it for dinner — it got nothing but raves! I bought some Cool Whip to put on top, but it was yummy by itself. It was very easy and quick to assemble. One of my daughters doesn’t like nuts so I put them on half the cake — it was delicious with or without them. Thanks for sharing something really good that I was able to make!
Love this recipe! It’s alwasys a great hit with my family. Question… If I double the recipe should I still use a 9 x 13 cake pan or is double the recipe meant to be made using to cake pans?
Hi, Kristyn: This looks fabulous! If I cut the recipe in half, would I keep the baking time to an hour? Thank you…. I can’t wait to try it.
Thank you!! I haven’t tried cutting this in half, so I can’t say how long it would take to bake for sure! Usually, the smaller pans take longer, so maybe start by adding 5-10 min more & keep checking. Good luck!
Thank you, Kristyn! I’ll let you know how it turns out ….
How do you tell when it’s done? It smells delicious!
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 and will be a nice golden brown.
Can you serve this at room temperature?
Yes, you can. We prefer having this cake warm, so you can always reheat a slice by microwaving in 30-second intervals. If you are going to store it, make sure cover and store in the fridge.
Will this freeze well?
Thanks!
Susan
Yes! Freezing instructions are in the post, if that helps!