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.
What is the difference in taste between the pumpkin dump cake and the pumpkin crunch taste?
DELICIOUS! Family loved it, it’s like a crumb topped pumpkin pie. I used a spice cake mix. Only thing I did differently was to cut the butter into the cake mix with a pastry blender and sprinkled it on top. Bake to perfection in 58 minutes. Thanks for a wonderful recipe. Oh, and the spices were spot on!
You’re welcome! I’m so glad you enjoyed the cake!!
Yummy!!! Followed your recipe to the tee😁. Wouldn’t change a thing. Thank you for sharing. My new favorite Christmas and Thanksgiving desert.
All I have is pumpkin pie filling, can I use that and cut back on the sugar?
Quite a bit of powdery cake mix coming through . . . Hope it’s ok!
I need to make this dye-free for our family’s thanksgiving, so I plan to make my own cake mix as directed.. my question is: when you make your own cake mix, do you mix the butter into the dry ingredients before putting on the pumpkin, instead of putting thin slices of butter on top?
Yes, you’ll “cut” it into the flour (like you would with pie or biscuit dough). You can use a pastry cutter or even just a fork and your fingers.
Darlene – see my last comment. I didn’t think the pumpkin filling set up well with 16oz, would suggest using 12.
Our store only carries evaporated milk in 12oz can, so is this a typo or do I need to get 4 more ox from another can?
It isn’t a typo, the recipe does call for 16 oz. So I just use two cans and measure them out to 16 oz. But you can try just using 12 oz and see how it turns out! I do make it with the full 16 oz when I make the cake though.
I finally came to the comment!! I wish you had just list in the recipe 16 ounces evaporated milk rather than listing *** 1 (16-ounce) can evaporated milk *** it states can, if your recipe needs 16 ounces, then the way to make it clear is to list it as *** 16-ounces canned evaporated milk ***
I lost a similar recipe after making it for my in-laws at their Thanksgiving, and it was much less confusing.
Thanks for the feedback! We’ll take that into consideration!
“1 (16-ounce) can evaporated milk” is very clear.
I’m so sorry ,I found my answer!
Hi Darlene,
You can substitue half and half with a 1:1 ratio. I only had a 12 oz can of evaporated milk and was too lazy to go to the store lol! It was fabulous ; )
Made this last night and it was pretty good. I subbed out brown sugar instead of white, and cooked for about 65-70 minutes. Other than that, followed the recipe as written.
My only complaint is that the pumpkin filling under the cake mix doesn’t set up well and seems too watery. I’m wondering if one 12oz can of evaporated milk would have been better than the 16oz called for in the recipe. Also, make sure that you get good coverage with the butter placed on top, otherwise you may get areas of cake mix that are still powdery.
Last suggestion, as others have said, that the dish needs some salt to help balance the sweetness. I noticed the recipe doesn’t specify salted or unsalted butter – maybe use the salted butter (or half salted / unsalted) if you normally use a little salt.
Thanks for the feedback and for sharing what you did. I’m glad you enjoyed the cake overall and thanks for giving the recipe a try!
I didn’t have evaporated milk, but I had condensed milk headed added cream and it worked out great thank you for this recipe. It’s a hit at the church for our church gatherings at Thanksgiving time. Thank you again and Happy Thanksgiving 🎉