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Pumpkin Dump Cake

A close up of a plate of food with rice, with Cake and Pumpkin
This pumpkin dump cake is a fun twist on a classic pumpkin pie. It combines all the things you love into one simple dish. 
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Table of Contents
  1. PUMPKIN DUMP CAKE INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN DUMP CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This pumpkin dump cake is a great twist on the classic, old-fashioned pumpkin pie. It’s easy to make and offers a crowd-pleasing, decadent dessert full of fall flavor that is the best served warm and bubbly with whipped cream on top. 

Want more amazing pumpkin desserts? This no-bake pumpkin pie recipe is a huge hit with anyone who tries it. I’m also obsessed with this from scratch pumpkin spice latte recipe

A plate of food, with Pumpkin and Cake

PUMPKIN DUMP CAKE INGREDIENTS

You’ll need:

  • 15-ounce can of pumpkin pie filling / pumpkin pie mix
  • 30-ounce canned pumpkin puree
  • 4 eggs
  • 14-ounce can of sweetened condensed milk
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 box spice cake mix
  • ½ cup butter
  • ½ cup whole milk

PRO TIP:

When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

SUBSTITUTIONS AND ADDITIONS

CAKE MIX: There are multiple flavors of cake mixes that would work in this easy dump cake recipe. I would stick with a yellow or white cake mix for this easy recipe if you don’t want to use the spiced cake mix.

NUTS: You could top your pumpkin pie dump cake with chopped pecans or walnuts for added crunch.

A plastic container filled with food, with Cake and Pumpkin pie

HOW TO MAKE THIS PUMPKIN DUMP CAKE RECIPE

PRO TIP:

You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch baking pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

STEP ONE: Preheat the oven to 350°F. Spray 9 x 13-inch baking dish with cooking spray.

STEP TWO: In a large bowl, mix together pumpkin filling, pumpkin puree, eggs, sweetened condensed milk and spices. Stir until fully incorporated, and pour the mixture into the baking dish. 

STEP THREE: Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Mix together milk and melted butter. Pour butter and milk evenly over the top of the cake mix. Do not stir! 

STEP FOUR: Bake for 60-70 minutes or until the top is golden brown. Let cool before serving. Serve with whipped topping or vanilla ice cream. Add walnuts or pecans if desired. 

PRO TIP:

Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

A plate of food, with Cake and Apple

HOW TO SERVE

This easy fall dessert is best served warm with a big scoop of vanilla ice cream, a spoonful of whipped cream or Cool Whip on top, and maybe even a decadent drizzle of caramel sauce. I have a friend who also makes a cream cheese drizzle to go on top before serving. I haven’t tried it yet, but it sounds decadent! 

STORAGE

IN THE FRIDGE: I usually do pop my leftovers covered in plastic wrap in the fridge. I actually love the texture and consistency of this cake served cold. You can also warm it back up before serving as well if you’d like. 

IN THE FREEZER: If you have leftover dump cake, you can store it in the freezer in an airtight container for up to three months. I would suggest thawing in the refrigerator before serving.

A close up of a plate of food with a fork, with Pumpkin and Cake

This pumpkin version is a fun twist on a classic pumpkin pie. It combines all the things you love about a homemade dessert into one simple dish, baked and served with love. 

FREQUENTLY ASKED QUESTIONS

What is a dump cake?

A dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, they use a box of cake mix and a handful of additional simple ingredients.

Can you make dump cake ahead of time?

This is a great recipe to make ahead. You can make pumpkin dump cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.

Can I substitute a different type of cake mix?

You can easily substitute white boxed cake mix or yellow cake mix in this easy dessert recipe.

MORE RECIPES YOU’LL LOVE

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A close up of a plate of food with rice, with Cake and Pumpkin

Pumpkin Dump Cake

3.67 from 3 votes
This pumpkin dump cake is a fun twist on a classic pumpkin pie. It combines all the things you love into one simple dish. 
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10

Ingredients
  

  • 15-ounce can pumpkin pie mix
  • 30-ounce can pumpkin puree
  • 4 eggs
  • 14-ounce can sweetened condensed milk
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 box spice cake mix
  • ½ cup butter
  • ½ cup whole milk

Instructions
 

  • Preheat the oven to 350°F. Spray 9 x 13-inch baking dish with cooking spray.
  • In a large bowl, mix together pumpkin filling, pumpkin puree, eggs, sweet & condensed milk and spices. Stir until fully incorporated, and pour the mixture into the baking dish. 
  • Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Mix together milk and melted butter. Pour butter and milk evenly over the top of the cake mix. Do not stir! 
  • Bake for 60-70 minutes or until the top is golden brown. Let cool before serving. Serve with whipped topping or vanilla ice cream. Add walnuts or pecans if desired. 

Video

Notes

TIP: When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
TIP: You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch baking pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
TIP: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

Nutrition

Calories: 343kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 451mg | Potassium: 224mg | Fiber: 1g | Sugar: 25g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg
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  1. Donna Stein says

    I so love your recipes. I have made a variety from apps to desserts and they are always awesome. Thanks to you I have new things to try that come out awesome!

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