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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.
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!
Love how soft this is & love the layers!! My family will love this for Thanksgiving!!
This recipe was so simple to make and tasted AMAZING! Making it again for a Thanksgiving dessert!
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 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.
I just took this out of the oven, smells sooooo good.
Yay!! Hope you liked it!
What if i poured the melted butter over with 10 min left of baking? I forgot about it.
How did it turn out??
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!!
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 cake Is perfect for the fall season! super tasty!