Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a dense pumpkin base and a 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 and Hot Chocolate Dump Cake recipes!
This 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 Pumpkin Dump Cake?
The word dump doesn’t exactly spark a craving does it? But I promise you, dump cakes are so easy and good!
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.
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!
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!
How To Make Pumpkin Dump Cake:
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.
Pumpkin 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 Dump 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!
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!
Pumpkin Dump Cake
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This post was originally published in September 2013, content and photos were updated in August 2019.
Pumpkin 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.
Lindsay Cotter says
you made the GF versions for me, yes? YUM!
Rebecca says
Of course!
Jocelyn (Grandbaby Cakes) says
This is the perfect recipe to try this coming fall!!
Val says
Could you please let me know how you did the gluten free one? Did you just use a gluten free cake mix?
Rebecca Hubbell says
Yes, just a gluten-free cake mix. I usually use Bob’s Red Mill brand.
BBell says
Just made this and came out looking so beautiful!! The kitchen smells amazing and it’s sooo good. I used just 1 cup of sugar though. Good call on sprinkling pumpkin spice over the cake mix. 😉
Rebecca Hubbell says
I hope everyone enjoys it! I highly recommend warming it before serving if you’re eating it tomorrow!
Bbell says
Do you think I should warm it at 350 degrees? for how long?
Thx for your reply !
Angela says
Can this be made in a Bundt pan
Rebecca Hubbell says
Hi Angela, no, it cannot.
Tammy says
Should I refrigerate the leftover pumpkin pie dump cake
Rebecca Hubbell says
Hi Tammy, I probably would just to be safe.
Kimmy says
Yummy this is the best Pumpkin Bar recipe. I made it for my womens club a couple months ago it was a big hit. I’ve made it for many occasions since and just made it for husbands birthday today. Hes thrilled. And will be making 2 for Thanksgiving. Thankyou so much.
Rebecca Hubbell says
So glad everyone loves the recipe! Enjoy it next week!
Kim says
Wonderful
Suzanne says
This looks so good! What a great alternative to a pumpkin pie at Thanksgiving!
Vanessa says
Thanks for sharing! What is the best brand of mix?
Harriett says
Can it be made ahead and frozen. Reheated before serving
Rebecca Hubbell says
Hi Harriett, I have never tried it, so I can’t say.
Barbara Dunn says
Could I use a spice cake mix, gf?
Rebecca Hubbell says
Absolutely!
Megan says
Do you think I could assemble all the ingredients a day before and refrigerate it? I wanted to bake it the day of our party, but I wouldn’t have enough time to put together and bake the same day. Thank you!!
Rebecca Hubbell says
Yes, but sprinkle on the cake mix and pour on the melted butter right before baking.
Dee says
Made this and did a no bake cheese cake drizzle over the top of it. 🔥
Rachel says
Does the recipe work the same using fresh pumpkin purée?
Rebecca Hubbell says
I’ve never tried it.
Elizabeth says
Do you think condensed milk would work for this if i cut the sugar back?
Rebecca Hubbell says
Hi Elizabeth,
I’m honestly not sure, but I would probably advise against it just because the two have such different consistencies. But if you try it, let us know how it turns out.