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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.
One of my favorite fall cakes! We make this every fall!!
I agree! Thank you so much!
This just reminded me how much I’ve been wanting to make a dump cake. Looks so easy to do. Can’t wait!
It is super easy!! I hope you try it soon! Thank you!
Thank you so much for these wonderful recipes. I love recipes love cooking and baking. I will try these very soon.
Pat
You are so welcome!! I am right there with ya! I hope you love the ones you try!
Holy cow, this cake was so easy to make!! I loved the flavor of pumpkin & cinnamon & the pecans gave it a nice crunch! My family will love this, come the holidays!!
Salted or unsalted butter?
I like to use unsalted butter when baking 🙂
Does this need to be stored in the refrigerator? I made it tonight for tomorrow. Not sure if I should leave it out or not!
Either works. I’ve done both 🙂 I hope it was a hit! Thank you!
Thank you.
You are so welcome..glad to share!
So excited to start make some of the thing I seen you made.
I’d love to know what you think of the ones you try!!
Are you sure of your recipe? It never turned into a cake, baked it 1 1/2 hrs and it was still wet in the middle. I looked at other pumpkin dump recipes and they used less milk and eggs. My daughter always told me don’t make something new to take to a party, if you have never made it before.
I’m sorry it did not turn out for. Yes, I am sure. I haven’t had that problem before, so I wish I knew how to help you. I know humidity/weather/elevation/ovens can effect recipes. You didn’t leave anything out?
I find the pumpkin mixture needs just a pinch of salt or it ends up tasting bland and too sweet. (I assume you’re using unsalted butter for the top.) I did this with a gluten-free cake mix and got rave reviews. The second time I made it the pumpkin mixture was overdone and “broken,” watery and curdled, so I’m not sure what I did wrong there. I’m thinking baking it at a lower temp might be the key and pulling it out when it’s still wobbly like a pumpkin pie should be. Very hard to tell with the cake on top though.
Did you use 1 or 2 gluten free cake mixes? I find GLUTEN free cake mix to be half the size of a regular cake mix.