This delicious, easy Pumpkin Dump Cake recipe combines the flavors of traditional pumpkin pie with the convenience of a dump cake! It is the ultimate easy fall dessert, perfect for a busy parent or a pumpkin lover!
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If you have never had pumpkin dump cake before it’s basically like a cobbler & pumpkin pie met up and had a child. The combination of pumpkin pie filling with a buttery, crunchy topping creates a texture and taste that’s hard to beat! It’s a great dessert to share during the Fall season, especially for a Thanksgiving dessert that is way easier than making a pumpkin pie.
Pumpkin dump cake is a great recipe to impress your guests without spending hours in the kitchen. When you serve this golden brown cake with a scoop of vanilla ice cream or a dollop of whipped cream, it looks and tastes like a gourmet dessert!
For more delicious pumpkin recipes, check out my Pumpkin Cheesecake Bars, Pumpkin Bundt Cake, Baked Pumpkin Donuts, Pumpkin Pie Milkshake, and Pumpkin Ice Cream!
Why We Love This Recipe
- This recipe showcases the rich flavors of fall in a dessert that’s perfect for any occasion!
- Whether you prefer a spice cake mix or a yellow cake mix, or if you need a gluten-free option, this recipe has you covered.
- It’s an ideal choice for busy parents and anyone looking for a quick treat!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pumpkin Puree – Provides the base for the pumpkin layer. Make sure to use plain pumpkin puree, not pumpkin pie filling.
- Evaporated Milk – Adds richness and creaminess to the pumpkin mixture.
- Eggs – Help to bind the ingredients together and give structure to the cake.
- Brown Sugar – Sweetens the pumpkin mixture and adds a depth of flavor.
- Cinnamon, Ground Ginger, Nutmeg, and Cloves – These spices give the cake its classic pumpkin spice flavor.
- Yellow Cake Mix – Forms the top layer of the cake, creating a delicious, crunchy topping. You can also use a spice cake mix for an extra burst of flavor.
- Salted Butter – Melting and drizzling over the cake mix helps to create a buttery, crunchy topping.
- Chopped Pecans (Optional) – Add a delightful crunch and nutty flavor to the topping.
How to Make Pumpkin Pie Dump Cake
- Create pumpkin mixture. Preheat your oven to 350°F. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ground ginger, nutmeg, and ground cloves.
- Whisk to combine. Next, whisk together until well combined.
- Pour into dish. Pour the pumpkin mixture into a 9×13-inch baking dish.
- Add dry topping. Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Add butter. Drizzle the melted butter evenly over the top of the cake mix. If you’re using chopped pecans, sprinkle them over the buttered cake mix.
- Bake. Place the baking dish in the preheated oven and bake for 50-60 minutes. The cake is done when the edges are light brown and the top is golden brown. Allow the cake to cool before slicing into squares and serving.
Recipe FAQ’s
No, it’s best to use plain pumpkin puree to control the sweetness and spice levels.
Yes, you can use a gluten-free cake mix.
You can substitute with an equal amount of heavy cream or half-and-half.
Absolutely, feel free to add chocolate chips, toffee bits, or even a caramel drizzle.
Store any leftover pumpkin dump cake at room temperature for up to 2 days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. For longer storage, place the cake in the refrigerator where it can last up to 5 days when stored properly in plastic wrap or an airtight container.
Yes, pumpkin dump cake can also be frozen. Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips for Success
- To avoid dry patches in the cake mix, make sure to drizzle the melted butter evenly over the top. You can also freeze and grate the butter or cut it into small cubes and distribute them evenly over the cake mix.
- Let the cake cool completely before slicing. This helps the layers set properly and makes for cleaner cuts.
- Feel free to adjust the spices to your liking. If you love cinnamon, add a bit more. If you’re a fan of cloves, increase the amount slightly.
- This cake is delicious both warm and cold. Try it both ways to see which you prefer.
What to Serve with Pumpkin Dump Cake
A scoop of vanilla ice cream pairs perfectly with the warm pumpkin dump cake, creating a delicious contrast of temperatures and textures.
A dollop of whipped cream adds a light, airy sweetness that complements the rich flavors of the cake.
Drizzle some caramel sauce over the top for an extra touch of sweetness and a beautiful presentation.
Serve with a side of fresh fruit, like sliced apples or pears, to add a refreshing element to the dessert.
Substitutions and Variations
- Use a gluten-free cake mix for a gluten-free version.
- Substitute yellow cake mix with spice cake mix for extra flavor.
- Replace evaporated milk with heavy cream or half-and-half.
- Use chopped walnuts instead of pecans for a different nutty flavor.
- Add a caramel drizzle before serving for added sweetness.
- Sprinkle chocolate chips on top before baking for a chocolatey twist.
More Pumpkin Dessert Recipes You’ll Love
- Pumpkin Bars
- Pumpkin Cheesecake Mousse
- Pumpkin Snickerdoodles
- Easy Homemade Pumpkin Pie
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cake Roll
- Pumpkin Cheesecake
- Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Dump Cake
Ingredients
- 3 ½ cups pumpkin puree (one 29-ounce can of plain pumpkin puree, not pumpkin pie filling)
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 (15.25-ounce) pkg. yellow cake mix (or spice cake mix)
- ¾ cup salted butter melted
- ¾ cup coarsely chopped pecans (optional)
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, ground ginger, and ground cloves. Whisk together until combined. Pour into a 9×13-inch baking dish.3 ½ cups pumpkin puree, 1 (12-ounce) can evaporated milk, 3 large eggs, 1 cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Sprinkle the dry cake mix evenly over the pumpkin pie filling in the baking dish. Drizzle melted butter evenly over the top of the dry cake mix. Sprinkle with chopped pecans, if using.1 (15.25-ounce) pkg. yellow cake mix, ¾ cup salted butter, ¾ cup coarsely chopped pecans
- Bake for 50-60 minutes until light brown around the edges and golden brown on top. Let cool before slicing into squares and serving.
Notes
- Store: Store leftover pumpkin dump cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
You forgot to proofread. I have enough experience that I can assume that the measurement on the spices is teaspoons, but it doesn’t say whether it’s cups or teaspoons or tablespoons or even gallons, which of course wouldn’t make sense.
Hi Clarice! I think maybe you just missed them? They are right there in the recipe card directly above where you would have left your comment. If you are having a hard time finding it, you can always click the “jump to recipe” button right at the top of the post and it will take you straight to a printable recipe card with all of the measurements and instructions. I hope that helps!
I do not use anything pre-packaged. What ingredients would I use instead of the cake mix?
Hi! I have a homemade yellow cake mix recipe you could use. https://houseofnasheats.com/yellow-cake-with-chocolate-frosting/ Just mix the dry ingredients together.