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!
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!
What’s In A Pumpkin Dump Cake?
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 The Best 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 You Make This 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 Do You Know When It’s 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 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!
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! And 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 and win prizes!
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.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Allen says
I made this with a spice cake mix and it was fantastic. The only thing I did differently was to mix the cake mix into the melted butter to form a dough. Then broke into smaller pieces and spread across the top. I ended up with a nicely browned and slightly crisp top crust. This recipe is a keeper for me. Thanks for sharing.
Rebecca Hubbell says
Such a great idea, sounds like it turned out more like a pumpkin crisp – yum!
Cathy says
Traveling for Thanksgiving. Can the cake be frozen??? Thanks Cathy
Rebecca Hubbell says
How far are you traveling? I’ve never tried freezing it but you can make it ahead of time and it should be okay to travel in a far for a day.
LK says
When do you add the evaporated milk?!
Rebecca Hubbell says
It’s the milk in step 2.
Mary says
Most recipes use 1- can of pumpkin but your recipe called for 2 can or 30 ozs. Is this correct?
Rebecca Hubbell says
Yes, it’s correct.
Deborah says
I know this recipe is delicious I have made it many times, but not for awhile. I used this recipe because all my recipes were lost in a fire recently. I don’t not think I baked it an hour because at 50 min it was burnt!!!! I am so mad…..anyone else have this problem????? All the time and money wasted!!
Rebecca Hubbell says
Hi Deborah, I’m so sorry your cake burned. I always cook for an hour without issue, have you calibrated your oven recently to check that it isn’t getting too hot? I’ve had ovens in the past that have cooked 25 to 30 degrees warmer than the temperature they were set at. Did just the top burn?
Sandy Utsler says
I made this delicious dessert, but cooked it in a crock pot.
Shauna S. says
Oh my. So good! I had this at a church luncheon and hunted down the woman who brought it and she sent me this link. Two quick things – in my oven an hour was a bit long and some of my nuts were scorched so maybe set your timer for a bit shy of one hour and keep an eye on it. All I had in my pantry was a butter pecan cake mix so that’s what I used and wow was it yummy! Not quick as simple as a true dump cake but definitely worth the extra few minutes! Thanks!
Rebecca Hubbell says
Oh, I’m so glad you asked her for the recipe and enjoyed it! I bet the butter pecan mix was a great addition to the flavors of the cake!
GraceLin says
This recipes has been around before 1979
I have a recipe book compiled from the Auxiliary Presbyterian Intercommunity Hospital
Originally titled Pumpkin Pie Cake
Interesting people have renamed it and calling their own
Rebecca Hubbell says
This is a popular recipe that many families have made for years, just like ambrosia and corn casserole.
Michele says
Made this for my birthday. Everyone loved it.
Rebecca Hubbell says
Happy Birthday! I’m so glad everyone enjoyed it!
Freya says
Follow the recipe exactly except I used my Georgia pecans all chopped up. I don’t know why I got such a great rating my husband and I have had the cherry dump cake and others and we’re they were awesome but this one was awful. How it got such good reviews I do not know. We each had one piece that night and unfortunately I actually had to throw it all out. The top of the dessert was very lackluster the bottom basically was just like a pumpkin pie which was fine.
Rebecca Hubbell says
I’m sorry you didn’t enjoy the recipe.
Rose Kluth says
Best pumpkin dessert ever! Everyone loved it and it was so easy.
ameera says
what the yellow mixture? I can’t wait to apply the recipe it look delicious
Rebecca Hubbell says
Do you mean the cake mix on top?
Lucy says
Question. Is it supposed to be a little giggly what you take it out of the oven?
Rebecca Hubbell says
It will be a little jiggly in the center, yes. It will firm up a but more as it cools.