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Pumpkin Dump Cake

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close up shot of a slice of Pumpkin Dump Cake topped with whipped cream on a plate
This pumpkin dump cake is a fun twist on a classic pumpkin pie that 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 a decadent dump cake recipe full of fall flavor that is the best served warm and bubbly with whipped cream on top. 

close up shot of a slice of Pumpkin Dump Cake topped with vanilla ice cream and caramel sauce on a plate

Pumpkin Dump Cake Ingredients

You’ll need:

  • 3 (15-ounce) cans pure pumpkin puree (NOT pumpkin pie mix)
  • 4 large eggs, room temperature
  • 1 (12-ounce) can evaporated milk
  • 1½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon
  • 1 (15.25-ounce) box spice cake mix (I used Duncan Hines brand)
  • 1½ cups chopped pecans
  • 1 cup unsalted butter, melted
  • ½ cup whole milk

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

CAKE MIX: There are multiple flavors of cake mixes that would work in this easy dump cake recipe. Try vanilla, butter, or yellow cake mix, and add 2 teaspoons of pumpkin spice blend to the cake mix and pecans 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 walnuts instead of pecans. You can also leave out the pecans if you prefer.

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 baker’s spray. Set aside.

STEP TWO: In a large mixing bowl, whisk together by hand the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until smooth and all the ingredients are fully incorporated.

Pumpkin Dump Cake process shot of ingredients poured into a baking dish

STEP THREE: Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.

Pumpkin Dump Cake process shot of cake mix poured in a baking dish

STEP FOUR: In a medium bowl, stir together the dry cake mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.

spice cake mix sprinkled on top of the pumpkin filling

STEP FIVE: In a medium bowl, stir together the melted butter and whole milk.

STEP SIX: Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, take a spoon and gently push the dry mix under the butter being careful not to stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

butter and milk mixtures poured on top of the dry cake

STEP SEVEN: Bake for 1 hour or until the top is golden and the center has set.

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. 

Pumpkin Dump Cake process shot of cake after being baked

How To Serve

I like to allow this pumpkin dump cake to cool down, until it is just warm but not hot, on the counter. This easy fall dessert is best served 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.

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

Storage

IN THE FRIDGE: Store leftovers covered in plastic wrap in the fridge for up to four days. I actually love the texture and consistency of this cake served cold. You can also warm it back up before serving 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.

close up shot of Pumpkin Dump Cake in a baking dish

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. (Pssst – if you love dump cake recipes, try our amazing chocolate dump cake, too!)

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 a 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?

For this easy dessert recipe, you can easily substitute vanilla, butter, or yellow cake mix, and add 2 teaspoons of pumpkin spice blend to the cake mix and pecans instead of using the spiced cake mix.

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close up shot of a slice of Pumpkin Dump Cake topped with whipped cream on a plate

Pumpkin Dump Cake

4 from 4 votes
This pumpkin dump cake is a fun twist on a classic pumpkin pie that combines all the things you love into one simple dish. 
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • 3 (15-ounce) cans pure pumpkin puree , (NOT pumpkin pie mix)
  • 4 large eggs, room temperature
  • 1 (12-ounce) can evaporated milk
  • cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice blend
  • 2 teaspoons cinnamon
  • 1 (15.25-ounce) box spice cake mix, (I used Duncan Hines brand)
  • cups chopped pecans
  • 1 cup unsalted butter, melted
  • ½ cup whole milk

Instructions
 

  • Preheat the oven to 350°F. Spray 9 x 13-inch baking dish with baker's spray. Set aside.
  • In a large mixing bowl, whisk together by hand the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until smooth and all the ingredients are fully incorporated.
  • Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
  • In a medium bowl, stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
  • In a medium bowl, stir together the melted butter and whole milk.
  • Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. Make sure that no large dry pockets of spiced cake mix are showing. If they are, take a spoon and gently push the dry mix under the butter being careful not to stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
  • Bake for 1 hour or until the top is golden and the center has set.

Video

Notes

  • Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
  • 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.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
  • 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: 362kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 31mg | Potassium: 107mg | Fiber: 2g | Sugar: 26g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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  1. Emily says

    If I want it to taste like the recipe you have here but I only have yellow cake mix what spices would I add to make it like this recipe?

    • Layne Kangas says

      Hi, Emily! I would add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon allspice or cloves to a plain yellow mix to have it more like spice cake. Enjoy!

  2. Carol says

    5 stars
    Made this last year for Thanksgiving. It was a huge hit! I plan on making it again for my college roommates reunion in November. I would like to make it ahead of time. Can this be frozen? I am the cook and need to do as much ahead of time as I can.

  3. gina Bowers says

    I’m only finding 12 oz cans of evaporated milk. The recipe calls for 2 5 oz. cans – is that a misprint? Should I just measure out 10 oz.? Thank you. Excited to make this!

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