This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice. With how easy it is, you’ll be making this cake 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 time, this pumpkin version is the only cake we need!
BEST Pumpkin Dump Cake
It’s PUMPKIN time!! We’re officially sharing our FIRST pumpkin recipe of the season, and I couldn’t be more excited. It means pumpkin and soup recipes will be popping up everywhere and fall is on it’s way! I love this time of year because I love the holidays and they literally make me giddy with excitement.
Today’s recipe is one my aunt’s hubby shared with me last year. We had stopped by on Thanksgiving to say hi and she had made it for her family and insisted I try it. I’m a recent pumpkin convert but was excited to give this a try, and immediately fell in love.
It’s a Pumpkin Dump Cake, and I knew I needed the recipe in my life. I took a picture of it so I wouldn’t forget, and made sure I shared it with all of you this year because it literally is the BEST pumpkin dump cake.
making a Dump Cake
“Dump” cakes are as easy as they sound! You literally mix everything together, dump it in a pan, dump some yellow cake mix on top, and then dump some butter on top. Hence the name. 😉 Sounds easy enough right?
BATTER. Mix together the pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour the mixture into a greased and floured 9×13 pan.
TOPPING. Sprinkle the yellow cake mix and chopped pecans (if you want pecans) on top. Cut the butter very thin and place the slices all over cake mix.
BAKE + SERVE. Bake for 1 hour at 350° Serve warm topped with whipped cream or vanilla ice cream, and even a caramel drizzle if you’re feeling extra fancy.
tips and FAQ
What if I don’t have yellow cake mix? You could use a pumpkin spice cake mix instead, or make a homemade mix. Here’s how:
Just whisk together 2 ¼ cup all-purpose flour, 1 ½ cups granulated sugar, 3 ½ 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.
Additional Topping Ideas: The pecans are totally optional, but if you aren’t a fan of pecans, you could always try crushed graham crackers, toffee bits, or substitute for another type of crushed nut.
We like to serve this warm, but if you have leftovers, be sure to keep those covered and STORED in the fridge. It should last for at least 2 days. REHEAT by microwaving at 30 second intervals until it is the desired temperature.
Who would have thought you could make a delicious pumpkin cake with yellow cake mix? Especially just by sprinkling it on top! I’ll be the first to assure you the way it bakes into the pumpkin mixture and pecans is absolutely divine!
For more pumpkin cake recipes, check out:
- Pumpkin Cake with Cream Cheese frosting
- Magic Pumpkin Cake
- Easy Pumpkin Cupcakes
- Pumpkin Coffee Cake
- No Bake Pumpkin Cheesecakes
- Pumpkin Salted Caramel Cake
Pumpkin Dump Cake Recipe
Ingredients
Instructions
- Preheat oven to 350.
- Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
- Sprinkle cake mix and chopped pecans on top.
- Cut butter very thin and cover all over cake mix.
- Bake for 1 hour and serve warm with whipped cream. ENJOY!
This pumpkin dump cake recipe looks absolutely delicious. Thanks for sharing this kristyn.
You are so welcome!! Hope you’ll try it soon!!
Sounds Great can’t wait to try it for Thanksgiving.
Hope it’s a hit!!
Is the cake mix added to the pumpkin mixture, wasn’t sure. Sounds delicious.
You will sprinkle it on top of the pumpkin mixture, in the pan 🙂 It’s in step 3. Hope that helps & hope you like it!!
Can I substitute spice cake mix for white?
I haven’t tried, but there’s one way to find out how it would taste 😉 Let me know!
What kind of pumpkin do you use, the pure pumpkin? I love pumpkin and want to make this.
It’s just a can of pumpkin. The can says something like 100% pumpkin. I hope that helps!! Hope you like the recipe!
Pumpkin Puree is is plain pumpkin, (not spiced) and since you are adding spices, it is better to use this.
What if I don’t have cloves or ginger? How much pumpkin pie spice do you suggest I substitute?
I would just do equal amounts. Start with a teaspoon & see if you need to add a little more. I hope that helps!
Do you realize that pumpkin pie spice has both ginger and cloves in it??
do you realize that pumpkin pie spice also has other spices, not just ginger and cloves?
Kristyn The pumpkin dump cake looks Delicious thank you so much for your recipe. Looking forward for more Recipes. Recipes
1 tsp Pumpkin pie spice about = 1/4 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp cloves.
This sounDed so good. I tried it and it was too much for my 11×14 pan. Also the cake mix did not blend or bake much it was just powder lying on top EXCEPT for patc of melted BUTTER. I WOULD half it or put into two pans and i WOULD mix the cake mix w Some cream or all the melted butter so it is bakeable. We were able to SALVAGE this by MIXING it all together snd baking 25 more min
Although I love your recipes please delete me from your emails. I post many other recipes on my recipe pages. Yours is the only one that comes up with a double picture and I don’t want to post them.
If I’m using homemade cake mix instead of boxed cake mix, should I mix a little bit of the pumpkin mixture into it so it cooks properly?
I haven’t tried, but I think that’s what I would do? Haha..I guess, I need to try using a homemade mix! Let me know how it turns out!
If I left out the pecans would it make a huge difference? I’m making it for a get together and one of my friends is allergic to nuts.
No, it just won’t have that crunch, but that’s ok 🙂 They will like it!! 🙂
I wonder if there is anything to sub for the nuts, that would give it crunch?
Coconut
Seeds. Toasted pumpkin or sunflower seeds are great substitutes for those with nut allergies.
Thanks for sharing!! Hopefully, that helps someone!
My husband can’t have nuts or seeds. I have found crushed toffee candy bits to be a good substitute when baking sweets.
Great idea!! Thank you for sharing!
You could use walnuts. But since they are slightly more oily than pecans, you might want to tone it down on the butter by 4-7 slices
I actually substituted crushed heath bars for the pecans, and everyone raved over how good it was!!!
That sounds perfect!! Thanks for sharing that!
This is a great Cake made it Several times now ! Family loves it!
I’m so glad they like it!! Thanks for letting me know!
well thank you for sharing this! have never heard of a dump cake before, like all of the pumpkin flavors already but had never just dumped them in a dish, guess that’s where the name comes from? Thank you for the pumpkin pie cheesecake bars too!
You are so welcome!! Let me know what you think, if you try it! ENJOY!
RECIPIES SOUND AND LOOK DELICIOUS- I WANT TO TRY THE PUMPKIN DUMP CAKE.
Thanks so much!! I hope you will, I’d love to know what you think 🙂
Have not tried it yet.
Hope you will soon! Let me know what you think, when you do 🙂
Misspelled pumpkin in the big splash photo at the top of the post — it’s spelled pupmkin there.
Haha..thanks for catching that! I will get that fixed!
Amazing recipes. Thank you. The pumpkin dump cake will be my special dessert this coming week-end. Thank you for sharing.
Awe, you are so nice!! Thank you so much! I hope you like it 🙂
Just a suggestion since I’ve made many “dump cakes”. Melt your butter & stir it into the dry cake mix, then put on top the pumpkin mixture. That works much better in the finished product than those dry spots between the butter slices.
Thanks for the recipe.
You are welcome & thanks for the tip!
ALL RECIPES LOOK LIKE THEY WILL BE DELICIOUS TO TRY!
Thanks so much! This one is so good!! Hope you like the ones you try!
Can’t wait to make all kinds of goodies. Thanks for sharing your recipes
Awe, you are so welcome!! Thank you so much for stopping by!
I used a gluten free cake mix and it turned out great! Thank you for sharing!
The only thing I did differently was that the recipe called for a16 oz can of evaporated milk. I’ve only seen 12 oz and 5 oz and had a 12 oz so that’s what I used. I wondered if the spice would be too heavy, but it was perfect. Thank you!
Perfect!! I’m glad you liked it! Thank you for letting me know!
Looks good
Thanks so much!!
Most cans of evaporated milk are 12 ounces. Is one 12 ounce can enough, or does it require 16 ounces of milk?
I haven’t tried using only 12. You’ll just have to measure the other 4 ounces. They do have tiny cans, if you don’t want to waste. Hope that helps!
Can’t wait to try this
I’d love to know what you think 🙂 Hope you like it!
making the pumpkin dump cake now! smells awesome!
This looks delicious and it’s so pretty too! Can’t wait to make it for Thanksgiving. I’m wondering, since most of my family prefers sweet potato over pumpkin, if I could substitute the sweet potato for the pumpkin?
I haven’t tried, but I bet that would be fine 🙂 I’d love to know how it turns out, if you try it! Hope you like it!
First I think your adorable! Love your ideas. Your right on to what my family would like. Thank you. And God Bless
Anything made with pumpkin is my favorite all year ’round. And Autumn is especially fantastic because pumpkins are everywhere! This cake recipe looks awesome & I’m going to do a trial run & if I can be success at making it, I’m going to make it for family’s Thanksgiving get-together this year. Thank you for easy, delicious recipes.
I love your site…great recipes AND are easy to print! Thanks
I have never make the side cookies can’t wait
I like your Pumpkin Dump cake, but I like to make a smaller size like 8 x 8 baking pan. I don’t go to that many pot lucks or entertain that I need to make a 9 x 13″ pan of goodies staring me in the face. Keep me on your list as the two of us do like pumpkin items.
I have tweaked this recipe a little. First off I line my pan with parchment paper. I melt the butter and pour it over the pecans. I use 1 cup of butter. I omit gloves and ginger. After it has baked I let it cool and flip it out into a platter or cookie sheet. I mix 8oz softened cream cheese, one stick softened butter, 1 tsp vanilla and 2 cups powdered sugar. I them frost the pumpkin side. It is a favorite with everyone even the ones who claim they don’t like pumpkin.
Sounds great! Thanks for sharing!
Should I cut with a knife? Spatula? I just made it for the first time and I want the cut pieces to be pretty! ????
The pumpkin dump cake
Sorry, to not get back to you sooner! I hope you were able to cut it nicely. You could really cut it with whatever you like. If you want a more square piece, then a knife would work or spooning it out works too 🙂 It’s just up to you.
I served this to 12 ladies and they inhaled it. They absolutely loved it and begged for the recipe. I would suggest going to sams or Costco to get the pumpkin since it takes 2 cans if possible. I served this with vanilla bean ice cream. Sinful. Loved it!!!
LOL…love it!! Thank you for making it & I am so happy they loved it!
Hi..the pumpkin dump cake was delicious. Do you store covered on the counter or in the fridge?
I just store mine in an air tight container, with the lid. You can also put it in the fridge. Whichever you prefer 🙂 Glad you liked it!
With the one cup of sugar in the pumpkin mixture in addition to the sugar in the cake mix, does the cake turn out very sweet? I don’t like desserts that are excessively sweet hence I’m considering cutting down on the sugar in the pumpkin.
I don’t think it is 🙂 But, you could always cut it down, if you prefer.
The recipe and picture look fantastic.
Thanks so much!! Hope you’ll give it a try 🙂 It’s delicious!
I’m from the UK, what is yellow cake mix, do you know what our equivalent is? Thank you
I just found this on google…it is pretty much a plain cake mix that doesn’t contain an extra flavor. It is called yellow not plain because there are two types of plain, white and yellow. The difference is that white uses only egg white while yellow uses the yolks. There is also a slight difference in the type of flour used. Also a white cake taste a lot better & is loved more than a yellow cake but both of them are very good. You could google to find a homemade recipe, too, if that helps 🙂
In this Pumpkin Poke Cake recipe, do you use pumpkin pie filling or the pumpkin puree as it doesn’t say. Just want to make sure before I make it for Thanksgiving. Thank you.
You can buy a can of pumpkin. That is what to use. You could google it, so you can see what you are looking for, but it’s a can of pumpkin. Hope that helps 🙂
The pumpkin part was really good! The cake mix, nuts, butter not as great. There was too much topping. Next time I’d like to try mixing the cake mix together first and maybe putting half on the bottom and prebaking? That would take away the “quick” part but make the top more crumbly.
Thanks for giving it a try!! 🙂
I fixed this about a month ago and it was delicous!! Thank you for sharing it!!
I’m glad you liked it!! We love it! Thanks Mary!
I am not a fan of pumpkin, so I was just thinking about using sweet yams instead, this sounds very good. I love making dump cakes.
Let me know what you think 🙂 Hope you like it!
Please, please make recipes so they can be pinned to Pintrest!
They can be 🙂 I know at least for me, on my computer the Pinterest button appears when my cursor is over the picture. Not sure how it is on your computer. Also, you can find most of them on Pinterest.
Thank you for the pumpkin dump I need to make something different for the Thanksgiving dinner for a huge crowd and am going to make this as I know it will be wonderful. So thank you very much. Looks like a five so am going to rate it five .
Awe, thank you!! Your guests will love it! At least, we do 🙂 Good luck!!
Do you mean a 30 ounce can of pumpkin pie filling? Or a 30 ounce can of pumpkin purée?
It’s a 30 ounce can of canned pumpkin, not pumpkin pie filling 🙂
Delicious!! Making it again this weekend. And sooo easy!
I’m so happy to hear you like it! Thank you for letting me know!
Made this and it tastes great. But it seems more like a pie than a cake. I could not cut it I had to spoon it out. Cooked for a hour an drink fifteen min.
Is it suppose to be this way?
It should be like a cake. I’m not sure what could have happened. I mean you could scoop it out, but you should be able to cut it, like cake.
can I make this a day ahead and just warm it before I serve it
Sure could 🙂 ENJOY!!
I would really love to try this recipe, but I am allergic to cinnamon. Do you think it would taste ok if I substitute nutmeg or should I use a little all spice? Or any other suggestions? I’m not a big baker so I’m unsure as to what I can do.
Those would be great!! I personally haven’t tried, but those are the ones I would suggest 🙂 Hope you like it!
Does these need to be refrigerated?
You could or keep it with a lid or covered well & it would be fine on the counter. ENJOY!
Could you use sweet potato as eell?
I have never tried? One way to find out 😉
Forgot to add the eggs ???? cooked it for a little over an hour and it still seems like the pumpkin is runny. Is that because of not having the eggs or do I need to cook longer? Any idea?
Oh, no..it will definitely need the eggs. I’m not sure if that is what makes it runny, but I would think so. Good luck!
We just forgot the eggs!
Was it edible?
DO I need to make another for TOMORROW’S party?
I’ve been making this same recipe, called pumpkin pie cake, FOR 20 years. I’ve frozen leftovers for months, and it’s AS delicious as when fresh. I’ve successfully COMBINED melted butter and canola or sunflower oil for the topping oil. SOMEONE mentioned mixing the melted butter into the dry cake mix instead of drizzling it on top. I DON’T know if or how that would work. my curiosity is piqued but not enough to try it. I use half each PECANS AND walnuts.
Thank you for sharing that 🙂
Brought this dessert to a halloween party last night and it got devoured! 8 ppl want me to send them the recipe! I made it exactly according to the recipe including the pecans and cool whip topping. Serve warm as suggested. Simply delicious!
Yay!! That’s what I love to hear! Thank you for sharing that!
Thanks for this recipe. We love it! I have made 3x in the last year! It actually tastes better the next day as the flavors mellow so my advice is to make a day or two ahead. We had it for my niece’s birthday this month and everyone loved it! I spread whipped topping on top.
That makes me so happy to hear! We love it! Thank you for sharing!
I made this recipe for Thanksgiving and it is instantly a holiday favorite. I used more pecans, and more butter to cover the top. Hard to wait until dessert for this one. Super easy. That’s important for me because I can only make something simple. Thank you for the recipe.
Thank you so much! I agree…it’s a hard one to wait for 🙂
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.
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?
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!!
Thank you.
You are so welcome..glad to share!
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!
Salted or unsalted butter?
I like to use unsalted butter when baking 🙂
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!!
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!
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!
One of my favorite fall cakes! We make this every fall!!
I agree! Thank you so much!
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!
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!
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!
I love all things pumpkin especially in the Fall. I can’t wait to try out the recipe this year. It looks delicious.
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 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!
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.
How do you know it s completly done? Some over cook differently.
As long, as it isn’t a gooey mess, it’s done 🙂
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.
I really like ginger but That’s alot of ginger!
You can add how much you like 🙂
this cake Is perfect for the fall season! super tasty!
Freakin awesome! Just Re remember to break up any clumps in the cake mix with your fingers Be before adding the butter on top. Also sliCe the cold butter very very thin so it covers the entire top!
Thank you for sharing that! Glad you like it!
This was an absolutely awesome recipe, i made a few changes however, i didnt have pumpkin so i use squash from my garden , i used half and half that i needed to use before it soured.
So glad you liked it!! Thanks for sharing what you did!!
What if i poured the melted butter over with 10 min left of baking? I forgot about it.
How did it turn out??
I just took this out of the oven, smells sooooo good.
Yay!! Hope you liked it!
This looks so yummy and i would like to make in a BEAUTIFULly designed bundt cake. Can i nake this cake in a bundt?
I personally have not tried. I am sure it could work, but I am not 100% positive.
Mine is coming out runny and i followed recipe EXACTLY. I think it is too much milk. I need help though, i dont understand why it is runny. I will remake one tomOrrow as it is for a thansgiving celebration we Are having. Please help
Hmm..I am not sure why? Did you use evaporated milk? All the amounts are correct, so I am not sure why it came out runny. I am sorry. I wish I knew for sure.
This sounds so good! I would like to make it. I bought the pie filling before realizing it is made with pumpkin puree. Can this be made with the pie filling?
I am sure it could, though I have not tried. May change it a tad, but it should be ok 🙂
This recipe was so simple to make and tasted AMAZING! Making it again for a Thanksgiving dessert!
Love how soft this is & love the layers!! My family will love this for Thanksgiving!!
Perfect dessert for the fall. My whole family raved over it. We had it warm with whip cream, as well as cold with icecream. We loved it both ways, but prefer it cold. The crunch on top with the delicious pecan flavor sets this dessert above many other pumpkin desserts.
I am glad everyone likes it! Yes, both ways are great 🙂 Thank you so much for sharing that!
Made this for an acTivity and everyone wanted the recipe after!
That’s what I love to hear! Thank you so much for making it!
I made the recipe, but is it suppose to be mushy? I baked it for one hour at 350
It is a soft dessert, but it’s not completely mushy. Maybe it needs a little more time in the oven 🙂
there are no 16 ounce cans of evaporated milk. Is this correct amount? They only make 12 ounce cans.
Yes, it is correct. You will need to use 4 more ounces. I just save the rest from the can. You can use a small can for the other 4.
This was amazing!!! .. do you think putting gRaHam cracker at the bottom would work ?? I like having a crunch at the Bottom
It sure would! I like crunch, too! Thanks!
Made it tonight and lOved it. Much better than Plain pumpkin pie. It was so good. Thank you.
You are so welcome! This is our favorite! Glad you tried it!
Such a easy recipe to make & it turned out perfect!! Thank you so much i know it will be a recipe i make for many years to come;)
I love your recipes and look forward to more!
Awe, thank you! I look forward to you trying more! I hope you like what you try!
ThE recipe was super easy. I did use chopped peacNs …my new holiday favorite. Sooo yummy
Perfect!! Thank you so much for sharing that!!
Looks delish!!! In the oven as I type! Whole house smells great!
Yay!! Hope you liked it! Thank you!
The best pumpkin dump cake ever
Yay!! Happy you think so 🙂 Thank you!
Too much sugar, too sweet, but TaStes good and eaSy to make. Next time I will reduce the amount of sugar to 2/3 cups of sugar.
You totally can 🙂 I appreciate you trying this, though! Thank you!
Hi I can’t wait to try this! Any idea if this can be done in a 9×13 foil pan? i’m thinking about dropping this off but didn’t want to burden with my glass pan. this probably is a silly question lol! thank you!
Not silly at all! I haven’t made it in a foil pan, but I don’t see why not 🙂
I just made this and did a taste test. It is AWESOME!
Yay!! Happy to hear that!! Thank you so much!
I am making this… Pumpkin Dump Cake Sunday! Can’t wait to taste it, sounds delicious. Thank you, Brenda
It is one of our favorites! Sure hope you like it! Thank you!
It tastes great in my head when reading the recipe, but it makes too much for 2 people. Could I use 1/2 your cake mix recipe and halve all the ingredients, for the dump cake, baking in 8 inch square pan? Okay to use same amount of pumpkin pie spice as combined amount of the cinnamon, ginger & cloves? Thanks for the help & advice!
Yes, you can definitely halve the recipe. You can add however much of the spice you like 🙂 Enjoy!!
Can you use pumpkin pie spice instead on individual?? And if so…how much?
I personally haven’t tried, but you could try. It’s all the same flavors anyways 😉 I would just add a teaspoon at a time, until it tastes the way you want.
I looked up your peach & cherry dump cake recipes, too. Can the Pumpkin Dump Cake also be done in a crockpot? Same cooking times as the others?
I personally haven’t tried with this specific recipe.
This is absolutely delicious! To keep from opening up another can of evaporated milk I added regular milk and it turned out just fine. My husband ate two pieces and that’s something he rarely does. Love the buttery pecan topping too!
Lol…glad you all liked it! Thank you for letting me know!
Is there a healthier workaround to the butter topping? I know that cake mix needs moisture. Im willing to use half amount of butter and add something else.
I haven’t tried anything else. Normally, I would use shortening or something. Not sure the healthier way.
This is an amazing dessert. If you want to be the hit of the party, definitely make this. Everyone will love it and ask for the recipe.I make it every Thanksgiving as well throughout the year.
Is this made with plain canned pumpkin puree, or canned pumpkin pie filling?
Canned pumpkin 🙂 Hope you like it!
I made this last year and my pumpkin pie loving husband said this was better! With COVID restrictions, it is just the two of us this year. I see a lot of similar recipes with just one can of pumpkin being the only difference. Will this work as a smaller portion? Also, I am diabetic and the carbs in this are very high. Do you know of a proper sugar substitute that will still taste good? Thanks!
You could definitely halve the recipe & I would google what good substitutes would be for the ingredients you are looking at. There are low-fat/sugar free options for some of those ingredients. Hope you find what you need 🙂
Excited to make the dump cake!
Hope you like it!
I followed the recipe and 17 oz Carnation evaporated milk made it runny . I put yellow cake mix on top of liquid mixture and I tried to sprinkle evenly. I should’ve leveled cake mix powder with spatula because I had a couple 2-3 mounds on cake powder that did not bake into cake and remained powder. I had to bake longer and my pecans are well done.
I do even out the cake sprinkled on, so there aren’t piles, but haven’t ever had a runny cake. I’m sorry, if it didn’t turn out.
Hi! John I had the same problem with the cake mix. I sprinkled it as evenly as possible and I had dry patches of cake mix. I pulled it out a bit earlier and blended the cake flour in and finished baking it. It turned out great!
Can white cake mix be used?
Yes, for sure 🙂 Enjoy!
Canned pumpkin puree..
Yes
So moist and delicious. This will be a favorite.
Yay!! I love to hear that! Thank you so much!
This is one of go to fall desserts. I had lost my previous recipe and found this one and it turned out perfectly.
So easy to make and delicious. Perfect for Fall or anytime really!! 🙂
This was AMAZING and I honestly preferred this to the pumpkin pie!
I made this pumpkin dump cake for Thanksgiving and it was so easy and delicious!! It’s def in my holiday rotation, now!
This is now my Husband’s favorite pumpkin dish…better than pumpkin pie!
One of my favorites for fall. So good!
I wish I could give this 6 stars. You feel like you are eating the most comforting dessert. Try this one!
Quick question. Could I assemble the day before, refrigerate and then cook on the day needed? If so are there any adjustments I would need to make for cooking time, etc.? Would like to make this Christmas, thank you!
That should be fine, but Id add a few extra minutes to it, if it’s still cold 😉
This is one of the best cakes I have ever made, going to make it for Christmas.
Yum!!!!…better than a pumpkin pie by a long shot!! 5 stars
That makes me happy to hear! Thanks for sharing!
A can of pumpkin is 15 oz. it says 40 oz pumpkin? 2 cans?? All other recipes use 1 can. Typo?
Recipe says 30 oz pumpkin. A can is 15 oz? So assuming 2 cans? All other recipes use 1 can ?
Yes, the recipe calls for 30 oz pumpkin… so either two small cans or you can sometimes find large cans (at least I’ve found it in the LIBBY’s brand) that are 29 oz where one can would work.
Tasted great. I did however only use 1/2 cup of sugar and it was plenty sweet since the cakemix has sugar already. Thanks!
Thanks for sharing what you did! Glad to hear you enjoyed the cake!
I haven’t tried yet, but I’m sure that it will be good and I sure will make this. I just love your recipes, what ever I tried they are all very good. Thank you so very much for all the recipes. Have a wonderful day.
Thank you so much for your kind words!! They mean so much. I’m so happy to hear you enjoy the recipes. Hope you like this one too!
Confused. Wound up with a fair amount of uncooked cake mix powder on top. Had to add a lot more butter around those parts.
Sorry to hear it didn’t quite turn out for you. Thanks for giving the recipe a try!
I made this, followed the recipe. It was okay, but just. It is not a dump cake, it is not a cake at all. What it is is a crustless Pumpkin Pie with a crumb topping.
The amount of work and the number of dishes it takes to complete the process, makes it anything but a dump cake.
Thanks for your feedback and for giving the recipe a try!
Wow. This is a delicious one dish dump cake. That is better than pumpkin pie. Ive been making it for years with many compliments. It has replaced my pumpkin pie at thanksgiving even.
Oh wow!! I am so so happy to hear that this is a loved recipe in your family. Thanks so much for sharing.
This is a great recipe! Easy to make and we can’t get enough of this dessert .🥰🥰🥰👏
Yay!! I’m so glad you loved this one!
This recipe was very delicious and not real sweet, it was a hit in family.
Yay! So glad to hear that!
This is a dump cake…literally
The number of dishes called for in the recipe was exactly 2.
This recipe is so simple and straightforward.
When I made it, it was wonderful, moist and will be an addition to our Thanksgiving desserts.
Pamela, I find it best to read a recipe through to determine if it’s what you want.
Kirstyn, your grace is inspiring!!!
Thanks so much for the positive and kind words! So happy to hear that you enjoyed the dump cake recipe. Thanks for sharing. We’ll definitely pass on the kind words and sentiment to Kristyn as well!
Thank you!!! Delicious 😋
You’re welcome! So glad you enjoyed the recipe!
I made this it was very good. But I have an easier way to make this pumpkin cake or bread. Use a box of spiced cake mix add your pumpkin from the can. Add more spices if you need it, done easier faster was really good. Everybody asked for my recipe
Oops sorry I forgot to mention on mine using a spice box cake mix. Use the ingredients eggs oil water on the back of the box. Add your pumpkin cook for an hour or until your tooth pick comes out clean.
That sounds like a great recipe too. Thanks for sharing.
I haven’t made this yet but my friend did and I was a lucky consumer of the best cake/pie I ever ate. She did it exactly as you say except used a spice cake mix…it was to die for good and all but melted in your mouth. I intend to make it for my contribution to Thanksgiving family dinner next month. Thanks for all you do to share great recipes with all of us.
Thank you so much for your sweet words! I’m so glad you enjoyed the cake and that it can be part of your Thanksgiving meal this year too!! Yay!
This recipes sounds amazing! I have a pumpkin spice mix on hand, so what would be the quantity to use as a substitute for the 3 individual spices?
I haven’t tried making this recipe with a pumpkin spice cake mix, but I’m sure you could swap it out. Maybe cut back on the spices. It might be really yummy with just swapping the cake mix? You’ll have to let us know what you do and how it turns out.
Omg this is soooo good, I wanted a quick dessert for this October night and decided to try it even though I was a bit sceptical. I just had my first taste and WOWZA. This will definitely be an autumn staple in our house. Thank you so much!!
You’re welcome!! That makes me SO happy to hear. Glad you loved the dessert!
I’ve never heard of 16 ounce can of evaporated milk (maybe I am just not seeing it anywhere), so I used the regular 12 ounce can. I’ve made this before from a different recipe and forgot the recipe. Thanks for having a “jump to recipe button”, I don’t have time to read commentary or look through pics. Thanks for sharing the recipe!
You’re welcome! I’m glad you enjoyed and could easily navigate to the recipe too.
I only had one can of pumpkin so I halved the spices and eggs but used an entire cake mix and it turned out wonderful! I will definitely make it again!
Thanks for sharing what you did! So glad to hear it turned out and was delicious!
The pumpkin to cake ratio was too much for me. I like the simplicity of the dump cake so I may experiment a bit so that the pumpkin isn’t so overwhelming.
Thanks for the feedback and for giving the recipe a try!
The ads keep popping up and blocking the recipe over and over and even as I type this comment. I appreciate the recipe, but so ridiculous to have so many ads I can’t even use it!
great recipe
Thank you!!
My neighbor just made this cake for a birthday celebration. Everyone RAVED how incredibly delicious this cake was! Your recipe is perfect and so easy since it’s a dump cake. It was moist & the topping was just perfect with a little crunch to it. Incredible! Thank you thank you thank you!
I will be making this recipe for the women’s Thanksgiving dinner at church next week!
Oh you are so welcome!! I’m so glad you loved the recipe. Hope it’s a hit at the Thanksgiving dinner.
Sounds delicious! I’d like to do this in an 8×8 pan, do you know how I would adjust the cooking time/temperature? Thanks in advance!
I’d suggest splitting the recipe in half to fit in an 8X8 pan. As far as time and temperature, the oven temp can stay the same. The time will need to be reduced a bit. I’d suggest just keeping an eye on it. Maybe check it at 30 minutes and adjust from there. Hope you enjoy the cake!!
This is so easy and a blue ribbon winner! Love it!
Yay! I’m so glad you love the recipe!
Do the leftovers need to be refrigerated?
Thanks in advance!
Yes, I’d suggest storing any leftovers in the fridge. They should last 3-4 days.
I forgot to put the eggs:< how important are they??? I cook, I am not so good at baking!! Help
You know, I haven’t omitted the eggs in the recipe before so I’m not sure how it would turn out. Was it ok? We have a few other dump cake recipes that don’t call for eggs, so it may have been fine. Eggs typically hold the filling together, so it may have turned out to be more of a sloppy/soupy texture. I’d be curious to hear!!
I’m not a baker ,,,, but I can make this delicious dessert!!
David S CLT NC
Yay! That’s great to hear. Thanks so much for sharing!
This is a easy sweet treat in a 9×13 pan
Thanks!! Glad you enjoyed!
Can I use white cake mix?
Let me know what you think. I hope you like it! Thank you!