Pumpkin Dump Cake

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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Prep Time10

Cook Time1

Total Time1 10

Servings

Table of Contents

Pumpkin Dump Cake Ingredients
Pumpkin Cake Dump Cake Substitutions And Additions
How To Make This Pumpkin Dump Cake Recipe
How To Serve This Pumpkin Dump Cake Recipe
Pumpkin Pie Cake Storage Tips
Why This Easy Pumpkin Dump Cake Recipe is the Best
When to Serve This Easy Pumpkin Dump Cake
Pumpkin Dump Cake Frequently Asked Questions
More Pumpkin Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

Craving a taste of autumn but short on time? Look no further than our tried and true pumpkin dump cake! This deceptively simple dessert combines the warm flavors of pumpkin with a buttery cake topping for a guaranteed crowd-pleaser. Here at Spaceships and Laser Beams, our dream team of recipe developers has spent over a decade perfecting delicious dishes, and the pumpkin dump cake is no exception.

Our commitment to quality extends beyond just ingredients. We believe in providing honest reviews of every recipe we test, highlighting not only the successes but also any potential roadblocks you might encounter. This way, you can confidently approach every culinary adventure, knowing exactly what to expect.

Whether you’re a seasoned baker or a complete novice, our detailed instructions will guide you through the process, ensuring your pumpkin dump cake is perfect.

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

This pumpkin dump cake is a delicious dessert featuring creamy pumpkin puree, warm spices like pumpkin pie spice and cinnamon, and a rich, spiced cake mix.

Chopped pecans add a delightful crunch, and the buttery caramel sauce from melted butter and whole milk creates a moist, gooey bottom layer.

You’ll need:

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

Pumpkin Cake Dump Cake 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. Instead of using the spiced cake mix, you can add two teaspoons of pumpkin spice blend to the cake mix.

NUTS: You could top your pumpkin pie dump cake with one and a half cups of chopped walnuts or pecans for added crunch.

PUMPKIN PUREE: If you’re in a pinch and don’t have canned pumpkin puree, you can use freshly cooked and mashed pumpkin or butternut squash.

Just make sure it’s well-drained to maintain the desired consistency.

VANILLA EXTRACT: Add a twist to the flavor by using almond extract or maple extract instead of vanilla.

These alternatives can give your pumpkin dump cake a unique and delightful flavor.

How To Make This Pumpkin Dump Cake Recipe

Dump cakes are as easy as mixing up your ingredients, adding them to a baking dish, and sprinkling cake mix over top before baking until bubbling.

OUR RECIPE DEVELOPER SAYS: You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right.

We’ve tested this in 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 a 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, and granulated sugar.

Next, add the vanilla extract, pumpkin pie spice blend, and cinnamon.

Mix until smooth and all the ingredients are fully incorporated.

pumpkin puree, eggs, milk, sugar, vanilla extract, pumpkin pie spices blend and cinnamon whisked together

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

STEP FOUR: 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 there is, take a spoon and gently push the dry mix under the butter.

Be careful not to stir the butter and cake mix, but just submerge the cake mix under the butter.

A few small spots of dry mix showing are okay. However, you really want as much of the dry mix submerged under the butter and milk mixture.

PRO TIP: 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 one 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.

How To Serve This Pumpkin Dump Cake Recipe

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.

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Chocolate Chip Pumpkin Bread

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Pumpkin Roll

Pumpkin Pie Cake Storage Tips

Let’s talk about the best ways to keep your cake fresh and tasty.

MAKE AHEAD: Simply follow the recipe instructions up to the point of baking. Cover your baking dish tightly with plastic wrap or aluminum foil and refrigerate it.

When you’re ready to enjoy, bake it according to the recipe, adding a few extra minutes to account for the cold start.

This make-ahead option is perfect for saving time when you have a busy schedule.

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.

REHEATING: To reheat your cake, there are a few methods to choose from:

OVEN: Preheat the oven to 350°F. Remove the cake from the freezer or fridge, and if it’s frozen, allow it to thaw in the fridge overnight. Once it’s at room temperature, place it in the oven for 15-20 minutes or until it’s heated through. You can cover it with aluminum foil to prevent excessive browning if needed.
MICROWAVE: For a quick individual serving, microwave a slice of pumpkin dump cake for 20-30 seconds on medium power. Keep an eye on it to avoid overheating.

Why This Easy Pumpkin Dump Cake Recipe is the Best

EFFORTLESS PREPARATION: This recipe is incredibly easy to make, perfect for both beginner and experienced bakers. With just a few simple steps, you can create a mouthwatering dessert.

AMAZING FALL FLAVORS: The combination of pumpkin puree, warm spices, and a spiced cake mix results in a dessert that captures the quintessential flavors of autumn.

SENSATIONAL TEXTURES: With its moist, custard-like bottom layer and crisp topping, this dessert offers a delightful contrast in textures.

When to Serve This Easy Pumpkin Dump Cake

Fall gatherings: Pumpkin dump cake is a quintessential fall dessert, so it’s ideal for potlucks or casual get-togethers during the autumn season. The warm spices and pumpkin flavor will have everyone feeling cozy and festive.

Weeknight comfort food: Sometimes you just need a quick and easy treat after a long day. Pumpkin dump cake comes to the rescue with its minimal prep time and simple ingredients. Plus, leftovers can be enjoyed for a satisfying afternoon snack.

Holiday dinner: Thanksgiving and Friendsgiving are prime opportunities to bring a crowd-pleasing dessert. Pumpkin dump cake is guaranteed to be a hit with its familiar flavors and ease of serving.

Casual dessert for a crowd: Do you have a last-minute gathering or playdate? Pumpkin dump cake is a lifesaver. Whip it up before guests arrive and serve it warm or at room temperature.

Bake sale or bake off: This easy recipe is perfect for beginners who want to contribute to a bake sale or participate in a friendly baking competition. The delicious flavor and impressive presentation will surely win over the judges or customers.

close up shot of Pumpkin Dump Cake in a baking dish

This pumpkin dump cake 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!)

Pumpkin Dump Cake 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 two 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 two teaspoons of pumpkin spice blend to the cake mix and pecans instead of using the spiced cake mix.

More Pumpkin Recipes You’ll Love

Pumpkin Dump Cake

5 from 7 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

Cook Time 1

Total Time 1 10

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

30 ounces pure pumpkin puree, NOT pumpkin pie mix (two 15-ounce cans)
4 large eggs, room temperature
12 ounces evaporated milk
1½ cups granulated sugar
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice blend
2 teaspoons cinnamon
15.25 ounces spice cake mix (I used Duncan Hines brand)
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.
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 there 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

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Pumpkin Dump Cake

Pumpkin Dump Cake Ingredients

Pumpkin Cake Dump Cake Substitutions And Additions

How To Make This Pumpkin Dump Cake Recipe

How To Serve This Pumpkin Dump Cake Recipe

Chocolate Chip Pumpkin Bread

Pumpkin Roll

Pumpkin Pie Cake Storage Tips

Why This Easy Pumpkin Dump Cake Recipe is the Best

When to Serve This Easy Pumpkin Dump Cake

Pumpkin Dump Cake Frequently Asked Questions

More Pumpkin Recipes You’ll Love