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Simple and delicious pumpkin dump cake preps in minutes. With so many spices and sweet flavors, it’s perfect all fall long!
We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall, this pumpkin dump cake is the only cake we need!
A Perfect Fall Dessert!
It’s PUMPKIN time!! It’s that time of year when pumpkin and soup recipes start popping up everywhere and fall is on its way!
Today’s pumpkin recipe was shared by a family member. We stopped by on Thanksgiving to say hi and after they fed us this fall dessert, we fell in love and had to give it a try!
It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it! It is so simple, and literally is the BEST fall cake.
making a Dump Cake
“Dump” cakes are as easy as they sound! Just mix and dump layers in a pan. Hence the name. Dump cakes are similar to cobblers, but a cobbler uses a biscuit or pie crust as the topping.
PREP. Preheat oven to 350°F.
BATTER. Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
TOPPING. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over the cake mix.
BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Vanilla Ice Cream, and even a caramel drizzle if you’re feeling extra fancy.
Additional Topping Ideas
The pecans are totally optional on this easy pumpkin dump cake, but if you aren’t a fan of pecans try:
- crushed graham crackers
- toffee bits
- substitute for another type of chopped nut
recipe tips
Although we love this dessert as is, you can change up this pumpkin pie dump cake with a few of these suggestions.
Cake mix alternative. You are only using the dry cake mix, and not making it into a cake batter. If you don’t have yellow cake mix, use a pumpkin spice cake mix, or make a homemade mix.
Here’s how:
- Whisk together 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (½ stick).
- Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.
Variations.
- Replace the ginger, cloves, and cinnamon with an equal amount of Pumpkin Pie Spice.
- Forgo the Whipped Cream and add a scoop of Vanilla Ice Cream.
- Drizzle with Caramel Sauce.
- Sprinkle on mini chocolate chips.
Pumpkin puree. Note that this pumpkin cake with yellow cake mix calls for a can of pumpkin puree and NOT canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin.
Storing Info
STORE. 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.
FREEZE. 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. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave.
Recipe FAQ
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.
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.
For More Pumpkin Recipes, Check Out:
- Pumpkin Cake with Cream Cheese Frosting
- Magic Pumpkin Cake
- Easy Pumpkin Cupcakes
- Pumpkin Bars
- No Bake Pumpkin Cheesecakes
- Libby’s Pumpkin Roll
Pumpkin Dump Cake Recipe
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.
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!