Easy Pumpkin Dump Cake Recipe
Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a silky pumpkin base and a crumbly cake topping both loaded with Pumpkin Pie Spice and chopped nuts, this dessert’s amazing layers will impress the whole family!
I love Dump Cakes because they are so easy to make! If you love them too, try my Apple Dump Cake, Blueberry Dump Cake, and Hot Chocolate Dump Cake recipes!
You Will Love This Recipe For Pumpkin Dump Cake
This simple Pumpkin Dump Cake recipe was one of the first I posted on the blog. This cake recipe is amazing, and I’ve made it for many family get-togethers over the years. And with over 250 5-star reviews, you know it’s going to turn out solid every time!
What Is A Dump Cake?
The word dump doesn’t exactly spark a craving, does it? But I promise you, dump cakes are so easy and good! The idea is that everything is sort of dumped into the pan and baked.
A dump cake is an easy dessert recipe made with a store-bought cake mix that is sprinkled on top before baking. This pumpkin version is a delicious fall version, but does require an extra step of mixing the pumpkin layer.
This warm, delicious, layered dessert is perfect for any fall occasion!
The silky pumpkin pie base, the delicious yellow cake topped with crunchy nuts and freshly made whipped cream with hints of cinnamon and nutmeg, it’s PERFECT!
If you’re looking for a more classic style cake, try my Pumpkin Pound Cake recipe!
Going thru pinerest and found your recipe for Pumpkin Crumble Cake and decided to try it. Mixed it up fairy quickly. I have tried quick pumpkin cake in the past where all you add was pumpkin and not happy without doctoring it up, but I thought let’s give this one a try because of all the butter. I am so glad I did!Thank you this is going to be one of my go to quick desserts because of the ease and taste. Pumpkin is our favorite all year round and now another good recipe to use. May next time try a chocolate cake mix just cause I can. Again, thank you!
Pumpkin Dump Cake Recipe Ingredients
The base is made with a mixture of pumpkin puree, evaporated milk, eggs, sugar, and spices.
The crumble topping is made from dry cake mix, nuts, and butter.
And I highly recommend topping it with either whipped cream or ice cream before serving.
How To Make Pumpkin Dump Cake
This is a great alternative to the traditional pumpkin pie on Thanksgiving, your family will love it! And you’ll love how easy it is to make!
- Preheat oven to 350 degrees F and grease a 9×13-inch baking dish with cooking spray and set aside. Then mix together the pumpkin, evaporated milk, eggs, sugar, and spices in a large bowl. Make sure you use pumpkin puree and NOT pumpkin pie filling.
- Pour the pumpkin mixture into the baking dish.
- Evenly sprinkle the cake mix on top of the pumpkin puree mixture. I like to sprinkle mine with a little extra pumpkin pie spice after the dry cake mix has been added.
- Melt the butter and pour it over the cake mix. Then, sprinkle chopped pecans (or nut of choice) evenly over the top of the cake. Add an additional 1/2 cup of nuts if you really like it crunchy. Bake for 1 hour.
How To Know When Pumpkin Crunch Cake Is Done
This Pumpkin Dump Cake with yellow cake mix won’t come clean when a toothpick is inserted into it, but the top should look slightly crunchy and have a nice golden coloring to it. The pumpkin layer will remain soft.
Common Mistakes to Avoid When Making Pumpkin Dump Cake
Even though this cake is wonderfully easy, there are a few pitfalls you’ll want to dodge to keep things scrumptious!
- Using the Wrong Pumpkin -Don’t grab pumpkin pie filling by mistake! Always use pumpkin puree for the correct texture and flavor. Pumpkin pie filling already has sugar and spices added, which can throw off the taste.
- Overly Thick or Thin Layers – For the best cake-to-filling ratio, make sure your pumpkin layer isn’t too thin—or the cake layer too overwhelming. Stick to the 9×13-inch pan for perfect proportions.
- Not Distributing the Cake Mix Evenly – When sprinkling the dry cake mix, take a moment to spread it evenly over the top—no clumps or bare patches. This helps everything bake up golden and delicious.
- Forgetting to Cover All the Cake Mix With Butter – Melted butter should coat the entire surface of the cake mix. If there are dry spots, just drizzle a little extra or carefully nudge some from butter-soaked areas with the back of a spoon—don’t be shy, every crumb needs a little love! You can also cut cold butter into thin squares or grate it instead of melting it, and layer it over the cake mix before baking. This technique creates buttery pockets and more texture, almost like the corners of a bakery treat.
- Adding the Nuts Too Early – If you’re adding chopped pecans or walnuts, make sure they go on last so they toast up nicely for better flavor.
- Not Letting It Set – Resist the urge to slice right in when it’s piping hot! Let your cake sit for a bit after baking for those magical layers (and for cleaner slices). I always enjoy this warm, just not hot, so about 1 hour of cooling is perfect!
Remember, dump cake is meant to be fuss-free and a little rustic! Each oven is unique, so don’t hesitate to tweak bake times or finishing touches until it’s just how you like it. Soon enough, you’ll have a gooey, nutty, buttery bite of pumpkin heaven to enjoy.
Rebecca’s Tips for the Best Pumpkin Pie Dump Cake
- Use canned pumpkin puree, not pumpkin pie filling. This ensures you get the right texture and flavor.
- Try a spice cake mix instead of yellow for extra autumn flavor.
- Try a chocolate version: Use your favorite chocolate cake mix instead of yellow cake mix for a pumpkin and chocolate mashup!
- Try a toffee crunch topping and sprinkle some Toffee Bits over the top of the cake before baking for a rich and salty twist.
- Gluten Free? This recipe works beautifully with a box of gluten free yellow cake mix—no one will even notice the swap.
- Nut Free? I have made it without nuts, but it’s just not the same. The nuts really give a nice crunch and texture to the cake. But it can be made without them if you have an allergy or strong aversion to them.
How To Serve Pumpkin Crumb Cake
This cake is best served warm. I like to let it sit for at least 20 to 30 minutes after it comes out of the oven.
Then I serve it with a variety of toppings like Vanilla Ice Cream, Whipped Cream, whipped topping, caramel sauce, and more!
Storing Leftover Pumpkin Dump Cake
Like most cakes, this pumpkin crumble cake doesn’t need to be refrigerated. It can be stored covered at room temperature for a few days. However, it can be stored in the refrigerator if preferred. I would recommend warming it up in the microwave for 15 to 30 seconds before enjoying.
Can You Freeze Pumpkin Dump Cake?
Absolutely! If you’d like to make this cake ahead or save leftovers for later, freezing is super simple. Bake your dump cake in a freezer-safe dish, then let it cool completely. Once cooled, wrap the entire pan tightly with plastic wrap, followed by a layer of aluminum foil for extra protection. Be sure to label it, so future you knows what’s inside. When you’re ready to enjoy it, just transfer the cake to the fridge to thaw overnight, then warm individual slices in the microwave or oven as desired for that fresh-from-the-oven taste!
Can I Make This Recipe for Pumpkin Dump Cake Ahead Of Time?
Yes, in fact, it’s one of the things I love most about this cake – it tastes amazing both warm and cold! My favorite way to enjoy it is to let it cool completely and then reheat it by the slice in the microwave for 15 seconds. This allows the cake to fully set up after baking, but the warm cake is just so cozy!
More Delicious Pumpkin Recipes!
- Pumpkin Coffee Cake – The best way to start the day!
- Pumpkin Kahlua Cupcakes – Slightly boozy and crazy delicious!
- Easy Pumpkin Chocolate Chip Cookies – An fall favorite!
- Impossible Pumpkin Pie – Crustless and easy!
- Pumpkin Chocolate Chip Pancakes – You’ll want a huge stack of these!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
This post was originally published in September 2013, content and photos were updated in August 2019.
Pumpkin Pie Dump Cake
Ingredients
- 30 ounces pumpkin puree 850g
- 12 ounces evaporated milk 354mL
- 4 large eggs
- 1½ cups granulated sugar 300g
- 1 tablespoon vanilla extract
- 2 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1 box yellow cake mix 13 to 15-ounces
- 1 cup salted butter 227g
- 1 cup chopped walnuts or pecans
- whipped cream for serving
- vanilla ice cream for serving
Instructions
- Preheat oven to 350°F and set aside a 9×13-inch baking dish.
- Mix together 30 ounces pumpkin puree, 12 ounces evaporated milk, 4 large eggs, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 2 teaspoon ground cinnamon, and 2 teaspoon pumpkin pie spice.
- Pour the pumpkin mixture into the baking dish.
- Evenly sprinkle the 1 box yellow cake mix over the top of the pumpkin puree mixture. I like to sprinkle mine with a little extra pumpkin pie spice after the cake mix has been added.
- Melt 1 cup salted butter and pour it over the cake mix, or cut the butter into thin slices and evenly distribute them to cover the top of the cake.
- Finally, spread the 1 cup chopped walnuts or pecans evenly over the top of the cake. Bake for 1 hour.
- Serve warm with vanilla ice cream, whipped cream, and a dash of pumpkin spice.
Video
Notes
Recipe Card Notes:
- Make sure you use Pumpkin Puree and NOT Pumpkin Pie Filling.
- Cake mix is dry when added.
Recipe Variations:
- Chocolate: Use your favorite chocolate cake mix instead of yellow cake mix for a pumpkin and chocolate mashup!
- Spice Cake: Use a spice cake mix instead of yellow cake mix for an even spicier version!
- Gluten-Free: Use a gluten-free cake mix instead of regular cake mix. No additional changes need to be made to the recipe.
- More Crunch: Instead of melting the butter before adding it to the top of the cake. Try cutting cold butter into thin slices and arranging them over the top of the cake before making. This method tends to add a but more crunch to the top of the cake.
- Toffee: Sprinkle some Toffee Bits over the top of the cake before baking for a rich and salty twist.
Serving & Storing Tips:
- This cake is best served warm, but can be served at room temperature or cold.
- Cake should be consumed within 4 to 6 hours after baking or covered and refrigerated for 3 to 4 days.
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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This was so, so good! I think it’s going to replace pumpkin pie at our Thanksgiving table. I left out the nuts because we aren’t big fans but other than that I wouldn’t change a thing. Amazing!!!
Every time I make this its a total hit. Love this recipe, so easy.
This recipe was just what I was looking for! It turned out beautifully and was super delicious! I’ll be making it again.
I always buy way more pumpkin puree than needed in the fall so I am always happy to find new ways to use it up! This cake is great! It is more like a pumpkin pie texture which I love and the nutty top has great texture. We gave ours a drizzle of caramel sauce and it was perfect! Happy to add this to my pumpkin recipe collection!
I want to make this and split it in half to have dessert prepped for the future. Can I freeze this before or after baking?
I have honestly never tried freezing it before baking so I can’t say for sure.
I decided to go for it. When I made this for Thanksgiving, I made it in two smaller pans and froze one without baking. I pulled it out today and baked it after it thawed and it is still delicious!
Why can’t you use pumpkin pie mix.
Pumpkin pie mix usually has additional ingredients already added to it so it changes the texture and flavor a bit.
I only had half the pumpkin puree (15oz) so I decreased the eggs to 3 eggs and made the recipe with spice cake mix and it still turned out amazing! So good served warm with vanilla ice cream!
So glad you enjoyed it! Did you still make it in a 9×13-inch pan?
I just finished making this dessert. And it is delicious but I think calling it a cake is misleading. It has a pumpkin pie type filling with a crisp crumble topping.
This is a very old recipe concept, so I didn’t come up with it, but it is more like a pie/cake mashup for sure!
Delish! Has anyone ever tried to freeze leftovers? I’d love to save some!
I did not freeze leftovers, but I split the recipe between 2 smaller pans and put one in the freezer before baking. After thawing, it baked perfectly. I imagine already baked leftovers would freeze just as well.
This was super yummy!! I only had a carrot cake mix so used that and also sprinkled skor bits on top 😉