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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.
I really like ginger but That’s alot of ginger!
You can add how much you like 🙂
I’ve made this recipe several times but different ways and everybody loves it.
WHAT if I don’t add Ginger would that be okay?
I am sure it would 🙂 I have never left it out, but yes, you could leave it out.
How do you know it s completly done? Some over cook differently.
As long, as it isn’t a gooey mess, it’s done 🙂
Hello!
Can i used pumpkin pie spice vs. all separate spices? how much total pumpkin pie spice would you recommend?
Thanks!
I haven’t tried, but I am sure you could. I would have to test it out to know how much, since I’ve never tried. I would start small, that way you could add more. I don’t want to say the wrong amount.
i have made every flavor of dump cake, this is by far the crowd pleaser, people go wild over this cake, my niece grabbed the whole pan and a fork!!
LOL..I know what you mean! It’s gone so fast! I am glad you like it! Thank you!
I’d like to make this for a party tomorrow, given by a hostess with celiac disease. I see that you have the substitutions for the yellow cake mix. I have gluten free AP flour that is substituted measure for measure for regular AP flour. My question is that you say: “Just whisk together 2 1/4 cup all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder and 1 teaspoon salt. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.” Did you forget to tell us how much better to cut into the homemade cake mix? Or are you saying to cut in the butter that would go on top of the cake if you use the store-bought yellow cake mix?
good question linda k, That puzzled me too I hope there’s an answer soon, i’d love to try this. i guess the only thing to do is use the packaged cake mix until there’s an answer….
I fixed it in the recipe 🙂 But, it is 4 tablespoons of butter. Sorry, for leaving that out. Hope you like it!
I did forget & I am so sorry to have not responded sooner. I set some questions aside, so I could look up the recipe, then life happened. I am so sorry. For the dump cake, it is 4 Tablespoons of butter. I hope it turned out!!
I love all things pumpkin especially in the Fall. I can’t wait to try out the recipe this year. It looks delicious.
This needs to happen at my house very soon!! Love this Pumpkin dump cake!
Let me know what you think!! It is so good!! Thank you!
Love that this comes together so easily! Can’t wait for my first piece!
That’s one reason I love it! I hope you liked it!! Thank you!
We call this pumpkin crunch cake at our house, and it’s amazing. LOVE the aroma through the house while it’s baking. Perfect with a scoop of vanilla bean ice cream!
I am so with ya!! The smell is amazing & it’s great with ice cream! Thank you!