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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Comments & Reviews
Ruth A Lackey says
Great, except I will need to make adjustments for high altitude baking.
Melissa M says
Followed this recipe to the letter (a rarity for me, except using Splenda instead of sugar and Bob’s Gluten-Free Yellow Cake Mix).
The filling was a little too soupy and didn’t seem like it would hold up to baking without being too “soft.” So I added 3/4 cup of the GF cake mix into the pumpkin mixture (just happened to have some additional in the house, gladly).
I also opted for the additional pumpkin pie spice and butter slices atop the package of cake mix spread evenly over the filling, adding both chopped walnuts and toffee chips as well.
I will never make it any differently again. A total standout for Thanksgiving, topped with a healthy dollop of Cool Whip and drizzle of whole cranberry sauce. Big winner in our family now!!
CJ says
This is a great dessert, but I wish people would stop called it a “Dump Cake”!
That is a horrible description.
I got this recipe from a women in her 70s in 1985 and have been making it every year. She called it Pumpkin Elizabeth.
Rebecca Hubbell says
I do agree, it’s not the best name! I always knew it as pumpkin crumble cake, but people search for dump cake online so I renamed it. I like Pumpkin Elizabeth, that’s fun!
Sheary Sparks says
This was a super favorite dessert for fall family desserts. Grandsons and all. My daughter asked for the recipe. It will be a dessert that takes the place of pumpkin pie. I actually cut the recipe in half and had it twice using the left over cake mix.
Ruth Albrant says
A Friend served this at Church Circle last week with real whipped cream and It was Sooo Yummy!!! 😋
Karen says
Made this pumpkin dump cake and I can’t wait to try it! Simple to make!
Sheary Sparks says
I have made this two times! My family loves it. Even the kids!!
Tom Piazza says
This was delish!!! I made mine non dairy using thick coconut milk and margarine. I added sprinkled non dairy chocolate chips to the top. The only upgrade I’d have is a 9×13 pan was not big enough. I used an 11×13 and it filled it up fine.
Zzzzz says
This is the recipe! Years ago, a lady made this & I loved it. I lost the recipe, but this is the exact one. Thanks for sharing!
Rebecca Hubbell says
I’m so glad you found it!
Marcia from Iowa says
Simply flippin’ delicious and easy to make. Beats making a pumpkin pie! Yummy!!!!!
Kim says
Super easy and very good!!!
Robin Davidson says
This is so delicious! My family loved it. Will be making again.
Diane M Hux says
Absolutely deliciousness & so easy to make