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.
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 fresh 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!
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!
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
Step 1: 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 together in a large bowl. Make sure you use pumpkin puree and NOT pumpkin pie filling.
Step 2: Pour the pumpkin mixture it into the baking dish.
Step 3: 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.
Step 4: 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.
Can You Make Pumpkin Dump Cake Gluten Free?
Yes, you can. I have made this gluten free and it was still wonderful and super easy! You couldn’t even tell the difference. You just have to switch the cake mix with a gluten free version.
Can You Make Dump Cake Without Nuts?
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 can be made without them if you have an allergy or strong aversion to them.
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 or 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!
How to know when Pumpkin Crumb 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.
Pumpkin Pie Dump Cake 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!
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.
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, but I would recommend popping it in the microwave for 15 to 30 seconds to warm it up before enjoying.
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!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. 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, where you can join our recipe challenges!
This post was originally published in September 2013, content and photos were updated in August 2019.
Pumpkin Pie Dump Cake
Ingredients
- 30 ounces pumpkin puree1
- 12 ounces evaporated milk
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1 box yellow cake mix2
- 1 cup salted butter
- 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 the pumpkin, milk, eggs, sugar, and spices and pour it into the baking dish.
- Evenly sprinkle the dry 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 the butter and pour over the cake mix or cut the butter into thin slices and evenly distribute to cover the top of the cake with them.
- Finally, spread the nuts evenly over the top of the cake. Bake for 1 hour.
- Serve warm with 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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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 😉